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
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?
921 Comments on “One Bowl Vanilla Cupcakes For Two.”
These are so easy to make. i am a compleate came making noob and the recipie was easy to follow. saved for future cake fixes i may need
perfect for a midnight snack :) thanks for sharing!
they are gross
eww
I’m thinking of making this for a friends B-day. Sounds like the perfect portion for a person how had the Beriactric surgery. I’ll try them, I just hope they wont taste like egg like everyone has said. Maybe the just can’t bake!!!
B – I make these all the time and they have never turned out eggy for me so I am not sure why it has happened for others. But rest assured that there are far more positive reviews of this than negative ones – it’s one of the most popular recipes on my site!
Maybe people are using extra large jumbo eggs or something. So much can affect the chemistry/taste of baked goods, from the fat content of your milk to the size of your eggs. Looks like you got the right combo Jessica and I am so excited to try it out.
Thanks for the recipe! I have this in the oven right now, and I’ll let you know how it turns out!
I don’t have a cupcake pan (I know, right? I just moved and am missing a few things) so I am making it in a little ceramic ramekin instead. Cake for two! :)
Turned out fabulous. :) Thanks again!
Great idea Amanda. I have ceramic ramekins and will try it in those.
So, for some reason i got 3 instead of 2 but i am not complaining!! Now, personally for me, tastewise i did find it slightly eggy but topping it with frosting helps a lot : ) Still, thanks for the sharing your recipe.
I made these tonight, they’re completely yummy and two is the perfect number (1 for mum and 1 for me!) However they did turn out a little eggy, but I’ll work on that. Thank you for coming up with this lovely little recipe! :)
I put the batter in a jumbo muffin cup liner, having this and a glass of “red velvet” wine by Cupcake Winery. Talk about a friday.
Great cupcake recipe btw :)
The hubby and I loved the recipe. Two is perfect for when we want to splurge but don’t want to spend the next 2 weeks eating cupcakes. I can’t wait to play with variations. Thanks for sharing the recipe!!
Yum! I was a little afraid since my batter was very runny, but I loved them (as did my boyfriend who played the part of guinea pig). I honestly could not wait for them to fully cool down so i ate it warm :p i cant wait to experiment with these cupcakes! They are the perfect fix for a sweets craving without being disgustingly sweet.
Pingback: Mini Yellow Layer Cake on a Panini Press | Panini Happy®
I didn’t want to agree with the some of the negative comments, but I unfortunately do. Mine tasted eggy, as well. I used a large egg, not jumbo. Also, it was dense like a muffin. I didn’t really mind the eggy taste much, but I would have liked a lighter, fluffier texture. It’s not a bad recipe, just not what I expected. I did enjoy mine! Not sure if I’ll make it again or not. I used the recipe for the white chocolate frosting…which I LOVE!
Hey there! I tweaked this recipe to make it vegan and they turned out pretty well. If you want to, you can check out my changes here: http://www.kelsidoeshair.com/?p=1806
LOVE this recipe! First off, they are delicious. Secondly, it is so nice to have a desert recipe for two when I live by myself and am all the time cooking for one or two. However, when i first made these I could not achieve the “perfect cupcake look” but I actually just finished making them without using the milk, and they turned out looking great and tasting just as wonderful! I think the addition of a tiny amount of milk would enhance them a little, but either way there is no way to mess these cupcakes up!
I absolutely LOOOOVEEE this! Thank you so much! I don’t think it’s a matter of being lazy I just sometimes want 1 cupcake or 1 cupcake for me and 1 for the boyfriend!
Thanks!!!!
J.
Please tell me how to make that delicious frosting!!
I haven’t made these yet, but certainly will be doing so soon. I’m wondering if everyone’s “eggy taste” issue is because they used a whole egg and not just the egg white? Otherwise I really don’t see how an egg white could effect the flavor that much.
Made these tonight as a snack, they were really good! A little eggy, but moist and dense. They didn’t brown up much, but were still cooked through. Topped with some left over cream cheese frosting. These were waaaaaay better than any boxed mix!
these were so yummy! i adjusted the vanilla by a hair and added a few mini chocolate chips but they were definitely delish! thanks for the great idea!
Pingback: Mini Funfetti Birthday Cake « Wright Time for a Schnack
Pingback: Pumpkin Cupcakes | Hitha On The Go
sooo im about to make these…what if i wanna make more than 2?
you can double after – anything after that i would just use another vanilla cupcake recipe!
Pingback: in which i explain how cupcakes heal me. « i am creating the life i love.
Thanks for the recipe! Just made them and they look great! Can’t wait to try them! I made two batches, one of which I altered a little bit and made them chocolate. Little less vanilla, 2 teaspoons of chocolate powder, and an extra 1/2 tablespoon of milk to balance out the extra thickness from the chocolate. Perfect for a friend on myself on our girls night :) thanks!
I’ve got these in the oven at the moment, but not sure if I did something wrong. I made up the batter and put a test one in the oven to see if I’d put enough vanilla in (we have extra-strong vanilla so I put in less than in the recipe), but I found that the batter was *very* thin. I left the first one alone, but added more flour for the rest (I’d doubled the recipe). As far as I know, I followed the recipe to the letter apart from the vanilla, any thoughts as to what might have gone wrong? I do live in the UK so only had access to British measures, would that have made a difference?
Pingback: Your Guide to Lazy Baking, Part 4: How to Make Cupcakes for Two Using One Bowl | howtow | How to What?
Pingback: Your Guide to Lazy Baking, Part 4: How to Make Cupcakes for Two Using One Bowl - How To Videos
Pingback: Your Guide to Lazy Baking, Part 4: How to Make Cupcakes for Two Using One Bowl - How To Videos
Pingback: Your Guide to Lazy Baking, Part 4: How to Make Cupcakes for Two Using One Bowl - How To Videos
Pingback: Your Guide to Lazy Baking, Part 4: How to Make Cupcakes for Two Using One Bowl | INFOARTICLES
These are amazing!!! Light, fluffy, and very vanilla-y. do you think you could concoct a frosting recipe for two to go with it????? some of us aren’t as fortunate to have frosting on hand all the time :(
Butter Cream Frosting
Ingredients:
1 tablespoon and 1-3/4 teaspoons shortening
1 tablespoon and 1-3/4 teaspoons butter, softened
1/4 teaspoon vanilla extract
3/4 cup and 2 teaspoons confectioners’ sugar
1-1/4 teaspoons milk
In a large bowl, cream together the butter, shortening, and vanilla. Blend in the sugar, beating well after each addition. Beat in the milk, and continue mixing until light and fluffy. Keep icing covered until ready to decorate.
Just about to put these in the oven! If the batter is any indication, they are going to be some amazing cupcakes!
The results are in! AMAZING cupcakes…light and fluffy, not too sweet, and just overall perfection! :)
These are fantastic!! Me and my daughters just made our own batches about an hour ago lol We had 6 altogether. They were gone instantly! Yumm!
Pingback: All the Single Ladies | BittersweetBrooke
why does the recipe call for 1 egg white? why not 1 egg yolk? or 1/2 an egg? does egg ehite do something better for cupcakes than egg yolk or whole egg?
couple reasons – first, many traditional vanilla “white” cakes use only egg whites, and second, i tried the recipe with a whole egg and it was way overpowering for just 2 cupcakes!
Thanks for the info. im new at baking so im just trying to understand everything
Egg whites are what make cupcakes fluffy, egg yolks add flavor…. Or something like that. The egg whites are definitly for fluff though.
I love this post! So funny and relatable…definitely making those two cupcakes just for me hehehe. They are in the oven right now!
I tried these last night. I found the batter to seem a little runny but I did not add anything. Then once they were baked and ready they were so dense. The consistency was biscuit-like and not light and fluffy at all. I do not think I did anything wrong… :( Any ideas?
Beware of over mixing. This is a common mistake with any baking. Over mixing creates gluten which is a network of proteins created by mixing or kneeding flour.
I had the same problem , it wasn’t very sweet and had more of a muffin or biscuit…. Depressing…
LOVE this idea! My husband and I can never finish an entire batch of cupcakes, I end up taking them to work so this will be perfect! Although my coworkers might be a little upset they aren’t getting so many treats :-)
Pingback: Stephen’s Birthday « Le Petite Hoot
Hm, how much chocolate would I have to add to make chocolate cupcakes?
I stirred in about a tablespoon and a half of unsweetened cocoa powder with mine, but I made a double batch aiming for four cupcakes. Ended up with six, but what the hell. You can never have too many, right?
Pingback: Friday + Favorites « gatsby & glitter
yummy, can’t wait to try this recipe for only two, thanks for sharing :)
Mmmmmmmmm! Just made these, I scattered some really dark chocolate in mine and my boyfriend put a crunched up chocolate bar in his. I undercooked it a bit, but the smell of vanilla was sooo good we couldn’t wait any longer. Maybe next time I’ll have more patience and make some icing. Delicious still! Many thanks!!
It says one bowl cupcakes. Clearly there are two bowls in the picture being used.
FAIL
Well, aren’t you persnickety, James! It looks to me like the author is adding her egg white from a bowl, instead of directly from the shell to get a nice photo for the article. Perhaps she pre-measured her ingredients…doesn’t mean you have to :(
What kind of flour do you use? All purpose, cake flour, etc.
Thank you
Susan
My son and hubsters would love this. I can’t wait to use my toaster oven to bake some for them. :D
ooh, these look delicious! do you happen to have a two-person buttercream to go with this? i find it way too hard to quarter a full recipe to adjust to this :/ thanks!
I just enjoyed these cupcakes. I doubled the batch added about 1 1/2 tbsp cocoa powder as suggested by Emma and sprinkled some chocolate chips on top. All in all tasty, quick, and easy clean up. The only negative is they stuck to the paper, don’t know why. So we had to nibble bits of cake off of the paper. Still quite tasty.