One Bowl Vanilla Cupcakes For Two.
Let’s face it: sometimes we all need a dessert that only makes two servings.
Sometimes we just can’t handle 12 servings.
Sometimes we eat them all by ourselves. Sometimes we eat them all by ourselves in two hours. Sometimes we eat them all by ourselves in a matter of minutes. Sometimes it’s the best thing ever.
FYI: I have no idea what that is like.
Haven’t you always wished you could make just enough dessert for yourself? Or yourself and one other person?
Or… just yourself?
Me too.
But more often than not, I’ve found it to be a hassle to drag out the mixer, cream the sugar and butter, sift the dry ingredients and all that fun stuff for a measly two cupcakes.
What can I say? I’m lazy.
Well, I was lazy. Until I decided to make these cupcakes for two. This is only my second or third cupcake recipe completely from scratch and completely from my own recipe development, and I am so excited with the result.
It is definitely your typical white cake; fluffy and soft, full of vanilla flavor, and the perfect vehicle for some fluffy white frosting.
And it only takes one bowl! Not creaming, no mixer, no folding… just you, a bowl and a spoon. Try not eating some of that batter. Yeah right.
I think what I love most about these cupcakes is their customizability. Mr. How Sweet and I can have different flavors of frosting or even some different fruit, nuts or chocolate chips added in our cupcakes if we’d like. Meaning that I can make mine fun and fancy and he can keep his plain and boring. Nothin’ new there.
One Bowl Vanilla Cupcakes for Two
Ingredients
- 1 egg white
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 1 teaspoon vanilla, yes, a full teaspoon – they are super vanilla-y!
- 1/4 cup flour
- 1/4 heaping teaspoon of baking powder
- pinch of salt
- 1 1/2 tablespoons milk
Instructions
- Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
- In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder and salt and stir until smooth. Stir in milk. Divide batter equally between the 2 cupcake liners.
- Bake at 350 for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired. I used some leftover white chocolate frosting.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
I have an inkling that these “easy” cupcakes may be made nightly. Does that defeat the purpose?
905 Comments on “One Bowl Vanilla Cupcakes For Two.”
Pingback: Small Batch Vanilla Cupcakes - Xpert Magazine
You need to learn to specify iif oven temps are C or F, to a person not familiar with baking, the number wont read either high or low, it will just be a number they need to dial in to their oven. this here is obviously 180C.
I don’t think anyone assumes a baking temp of 350° C!
True, but while your point is fair, still, specifying what scale is being used is factual, professional and expected, that’s all.
specially for people who never cook, don’t use an oven or many other potential users that require a level of precision in the instructions to be able to carry on the task.
If you think you can do better, hot-shot, feel free to create your own blog. I can even offer feedback, and I’ll do it without any of your condescension and derision. As others have stated, it’s common sense that 350 degrees is in Fahrenheit–ovens don’t even go up to 350 degrees Celsius.
Even if you have a problem with the way a recipe is written, being courteous in your comments is (in your oh-so-wise words) “professional and expected, that’s all.”
This was such a great recipe! The cupcakes were so light and fluffy! Thank you for posting!
Rude. “You need to learn to” to be a nice human.
Pingback: Pilgrim Hat Cupcakes - Kitchen Concoctions
Oh my gosh this was so good! I made one big one with a sprinkle of many chocolate chips and ate the whole thing. Im such a fatty!
Pingback: Incredibly yummy tips on fresh dessert recipes - BEE COUNCIL
I’ve been making this recipe for several years now. I LOVE it because I can use it to make so many different varieties.
One big question – did you change the egg from one whole egg to egg white? Or was I just making them wrong before?? I could have sworn I never divided the egg up when making them in the past.
Thanks again for my go to mini cupcake recipe. I usually make 6 minis with this recipe.
What buttercream frosting recipie do you use?
I have to eat gluten free. When I look up gf recipes, they turn out really gross or dry, so I just look up normal recipes and alter it to my needs. I did that with this recipe, and I have to say, these cupcakes were AMAZING. Such an amazing recipe and super super good. 100% would recommend if you need gluten free and 100% if you don’t. Super nice too, because I only needed one cupcake to make for a birthday surprise at a person’s work. The other I tasted, and loved it.
I don’t know what I did wrong – they came out fluffy and moist but so bitter. I’ll try again x
Wow, this looks so delicious. Food will not be wasted to try my hands on small quantity. Great Idea.
Amazing. I made double for my friend and I added 250ml of nuts and chocolate chip- pretty great breakfast if you had to ask me!
You made double? Like a bigger cupcake? Or four cupcakes?
Amazing. I made double for my friend and I added 250ml of nuts and chocolate chip- pretty great breakfast if you had to ask me!
Is it in degrees Fahrenheit or degrees Celsius
great and delicious
Anyone who thinks it’s 350°c needs to step far away from a kitchen before they start a fire. That would be over 600°F! Use your brain before hating on the person posting.
No question is beyond an answer. Not everyone knows the difference so it’s best to be helpful instead of makin them feel badly,..
hi , i would like to clarify what sort of flour – is it plain or self raising or something else ? sorry new to the cupcake making team
Jo
I know you commented this awhile ago but usually unless otherwise specified all-purpose flour works great in all recipes! Hopefully this helps in future:)
Hi I love these! Is there a recipie for 12? I made the 2 yesterday I loved them thank you 😊
Hi made these yesterday absolutely loved them! Is there a recipe for 12 love them thank you 😊
Thank You. Easy, fast and TASTY 😋. I used cream cheese frosting and now I’m trying to not eat the other one. Do you have a recipe for a complete dozen?
This is my new go-to recipe when I want a little something sweet without having a houseful of baked goods for a week. Perfect, and easy to add little touches to, like chocolate chips or other flavors. Thank you for sharing!
Last time I put an Oreo cookie at the bottom of the cupcake liner and added some crushed cookie to the batter for an Oreo cupcake.
Can you make these with almond flour? Do you need to change anything else in the recipie?
This recipe is wonderful !!! Wasn’t sure about only using egg white, because of the taste, so I used a whole eggs and it turned out amazing ! I also doubled the recipe and I could make 8 of them. Will definitely re do it and recommend it to my friends ☺️.
Encantada
Made these in the air fryer with almond flour and almond milk, delicious!!!
I forsee a lot of yolks in my freezer. LOL
Pingback: Cupcakes for two – And Everything Nice
They were pretty good although they were a little dense.
Baked these cupcakes at 350°C and they incinerated. Lol. No, I baked them at 350°F because I’m not an nincompoop. (See other comments if you’re confused.)
They were quite yummy and I’ll add this recipe to my rotation.
I made these last minute for a friend’s birthday. I did not have them but she loved them! So much so that she asked me to make them again today.
So delicious and fast . Next time I will try to use Carbquick and Swerve.
Very sweet lady, all the thoughts she has go through my mind when I make cupcakes:)D
Do you know how many calories each cupcake has? Thank You
Amazing and fluffy
Slayed