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.”
I made the cupcakes…but I think I did it wrong. Maybe I put them in too long. My neice didn’t think they’re right…and she’s two!
In the oven right now and looking gorgeous! I almost didn’t want to bake them because the batter is so delicious!
Pingback: BreakThru Radio
My daughter and I are baking these two little delights right now! We were so excited to try this recipe, we had to bake them now and it’s 10:37PM on a school night :))
I’m a university student who lives away from home and loves to bake. So baking huge amounts is not always desirable. I just heard about this blog/recipe today and I am so excited to bake them tonight! Any suggestions on recipe’s for small doses of frosting?
Thanks!!!
Just finished eating it and it was very good. I also extended my cooking time to 15 minutes and they came out quite nicely. Can’t wait to add chocolate chunks the next time I make these!
YUMMMMMM
I make a full batch of frosting. Use a ziploc with the corner cut to frost, and then freeze what is left over inside another ziploc. When I’m ready to frost another couple of cupcakes, I pull the whole bag out before baking and let it soften, use what I need and repeat. We make these all the time using this icing method. Good luck!
My twins (b/g) have been begging me for cupcakes but I hate having extra in the house! Making them now with pink and blue frosting!!
I’ve also had to adjust my baking time to 15 minutes.
As a few other people have noted, I tried this recipe and they came out very dense and eggy. Any advice for those of us having trouble here? Do you need to let the butter cool before adding or something? I would love to have gotten the results people are raving about!
Perhaps whipping the egg white a bit more? If you introduce more air it should theoretically make it more fluffy. Egg whites whip best when they are at room temperature. Also, once the flour mixture is in mix until its smooth, but try not to mix past this point since gluten will form and make it dense. And another option is to add a bit more baking powder (big heaping 1/4 tsp). Baking powder is used to lighten texture and increase volume.
Hope that helps!
Enjoy the tasty experiments!!!
When you stirred in your butter did your egg whites curdle? If so, your butter was too hot, and that is one reason they could have come out eggy.
I’m making these now for the first time. Batter came out runny after I added the milk, so I’m a bit worried, but still think they’ll be good. I plan to melt some chocolate and just drizzle across the top in place of frosting.
Do you think I could make these with gluten free flour? Any ideas?
Honestly not sure… not familiar with gluten free baking at all.
I tried the cupcakes tonight and the vanilla scent when I took the cupcakes out of the oven was so lovely. I used King Arthur Flour and baked the cupcakes for 17 minutes because they didn’t
seem done after 12 minutes.
Here is the icing I made up:
1 tablespoon butter, melted in the microwave
1/4 cup Confectioners’ sugar (icing sugar)
1 teaspoon vanilla (colors the icing a bit but who cares)
1 teaspoon heavy whipping cream
Use a spatula to combine the butter and sugar. Add the vanilla and cream and
stir together well until there are no lumps and the icing is creamy.
Yum, I just bit into one of the delicious cupcakes. They were definitely worth making. I’ll
use this recipe again.
this is sooo yummy. Perfect for my rest sunday plans :)
Yum! 2 easy icing recipes that worked for me…
Lemon Glaze
4 T Powdered Sugar
Few drops of lemon juice
Stir until lumps disappear. (Add more sugar if too thin, or more lemon juice if too thick.)
Chocolate Icing
3 T Powdered Sugar
1T cocoa powder
Few drops of milk
Stir until lumps disappear. (Add more sugar if too thin or too bitter, more milk if too thin, or more cocoa if desired.)
Tried these tonight. They were verrrry eggy. I only used the egg white, not the whole egg. It is really bothering me that they did not turn out. Neither one of my kids would eat them. Any suggestions?
They took over twice as long to cook, but still yummy :)
These are absolutely heavenly! We have made them several times now because they are just the perfect amount. I featured them on my blog here: http://crazydazedesigns.blogspot.com/2011/11/cupcakes-for-2.html
A sweet frosting recipe for two would make these darling cupcakes even yummier!
I literally just made these. Had a slight set back at first when i accidentally put in 1 tbsp instead of 1 tsp of baking powder. Good thing I’m a spoon licker :) I had to cook mine for much longer than 10 minutes. Not quite sure why, could just be my oven. But they didn’t turn out as expected. The batter tasted delicious however, I seem to have ran into the problem of many others. They didn’t taste bad, but they were more like muffins :(
SO GOOD!!! No more feeling guilty ;) Can you please please come up with a chocolate cupcakes for two pleeease???
I made these and the white chocolate icing for my mom and boyfriend, and we all LOVED them. They’re moist and delicious, and the recipe is the perfect size. Thank you!
These were absolutely disgusting. I followed the recipe and directions exact. Waste of time and ingredients.
There is no need to be rude. The recipe seems to work for the original author…maybe you’re just a bad cook?
Hi, I love the fact that you made a recipe for two, it’s just what I needed!
But I was wondering what changes to make the batter into a chocolate batter, rather than vanilla?
Here’s a recipe that I cut down:
Buttercream for Two Cupcakes
1 Tablespoon plus 2 teaspoons butter, softened (divide 1 Tablespoon butter into thirds and use two of them for 2 teaspoons)
1/8 teaspoon vanilla extract
1/3 cup + 1 tablespoon confectioners’ sugar
½ teaspoon milk
Teeny-tiny pinch salt, optional
Cream butter and vanilla. Blend in the sugar, beating well. Beat in the milk, and continue mixing until light and fluffy. Add coloring as desired. Keep icing covered until ready to decorate.
I followed the recipe exactly but … WHY?! look at this lol.. http://imageshack.us/photo/my-images/192/photodu85944813122352.jpg/
Looks like to me that either your oven is at a tilt, or you didn’t mix your baking powder in all of the way. It also could be that your powder is too old and it’s not working up to par.
Happy baking Thomas!
Pingback: Icing in the Middle by riley2014 - Pearltrees
Just made these cupcakes and they were delicious…Even without the frosting! Thank you. I will save this recipe forever. :)
I just finished making these for me and my mother for her 42nd birthday and they are absolutely fantastic! When reading the recipe, I accidentally read 1 teaspoon of vanilla as 1 tablespoon. When I finished the batter, I realized it was too runny so I added in about a tablespoon more flour and a few pinches of baking powder (to balance out the leverage ratio) and I got about 3 cupcakes worth of batter. Other than that, they baked for 12 minutes and turned out perfect! To all of those asking for an icing recipe, fill the cupcake liners a little less than usual (about 1/2 the way), chop your favorite (or in my case my mother’s favorite) into small pieces, and microwave them for about 10 seconds or more depending on the size of your pieces. It turns out great and doesn’t compromise the moistness of the cakes! Happy baking!
Pingback: Vanilla Cupcakes for Two «
I am going to make some cakes for a friend and wanted to test icing them before I made a whole batch. This is perfect thank you so much.x
Pingback: food by lulla - Pearltrees
Mine were super spongy they bounced! lol I’ll have to try them again sometime.
Hi! Mine are baking right now, batter seemed slightly more runny then I expected but I didn’t add anything else. I put a few chocolate chips and a tablespoon of sprinkles in them. Hopefully they turn out well, I could see myself making these alot. I love sweets & love baking!
Wow! I don’t usually bother commenting on recipes, but this simple little recipe was great! I was sceptical at first, but I’m truely impressed. Sweet, fluffy, moist. Perfect for a sweet snack. Easy to make and delicious.
I made them tonight. They came out perfect and my boyfriend couldn’t believe how good they tasted. He was sorry I only made two. Thanks for this recipe!!
Amazing!!!! First cupcakes I have ever made from scratch. They have become an instant staple in my home. :)
I absolutely LOVE this recipe and have done it 3 times and they always turn out perfect! I’m wondering if you have tried a chocolate cupcake recipe for two? Or if you could somehow alter this recipe to be a chocolate cupcake instead?
I saw a article where you use regular ice cream cones inside of a cupcake liners. I think your recipe will go great with them! Thanks!
We love these cupcakes in my house. I have to double the recipe so there’s enough. Thanks for such a great recipe!
Pingback: Happy Birthday to Iris! | Iris's World
Pingback: “Mom, I’m Bored!”-Making a bored jar | Smells Like Insanity
For those people who had issues with the eggs – I combined this recipe with some ideas from another website’s recipe, and their recipe didn’t actually need eggs. It just depends on what you’re looking for in your cupcake. My cupcakes were still fluffy, but not overly so and the only problem I had was them sticking to the cupcake lining heavily. Very very very yummy and I’m making these cupcakes right now as well as adding in a chai tea twist for some vanilla chai tea cupcakes.
I am having so much fun with this recipe. I have already baked them several times! I do have to say though…I am following the instructions to a T and every time I pour them into the pan, I always end up with 3 cupcakes! I’m not complaining because I love them! Oh…I also ran out of eggs and tried them with 1 tbsp of apple cider vinegar…gave them a kind of lemony flavor. Not too bad!
Omg I am loving this thankyou. Made my day.
Pingback: desserts by alikish - Pearltrees
Pingback: You Win Some, You Lose Some « Eating Tech
I just baked these in a mini cast iron skillet, the single-portion square size. Don’t have any frosting, but used some honey over it..perfect size for me! Looks huge on the plate, and just a min or two to mix! I’m adding this recipe to my collection. I used a whole egg for a denser cake, came out quite delicious! With my mini skillet, no baking cups required! I also extended the time, for my mini skillet it took about 25 minutes at 350. Thanks so much!
Pingback: good eats by howpeachy - Pearltrees
This is just the most perfect thing I have seen in a while. Thank you for sharing this with the rest of us; I do believe I shall be baking these up more often than I should! Oh, and they will be just for me. Oh yes! :)
Pingback: Kindergarten – the week of randomness | Royal Baloo
Pingback: Crazy Simple Cupcakes for Two | All's Fare Food Blog
Tried these today…wonderful! I made them with a whole egg, so they were more dense than most cupcakes. I, too, ended up with 3 cupcakes, but I’m not complaining. I topped mine with a frosting made with cream cheese, butter, powdered sugar, vanilla and a splash of chocolate milk. It was tasty :)
Yum made these last night & for icing made the white chocolate icing which I divided by 4. Easy. Yummy. Added 1 tsp pink food colouring to the icing for a pretty pink gift (& the 3rd was for me-yum yum yummy!)
I love personal cupcakes.. However, I am a total chocolate anything girl! If I add Hershey Cocoa Powder, could I make them chocolate cupcakes?
Yep, add about a tsp – tbsp depending how chocolate-y you want it.. it will work perfect! :) Or even a little melted chocolate or both… yum!