Vanilla Cupcakes for Two

Vanilla cupcakes for two (recipe for only TWO cupcakes) :)

I like cupcakes.

Sometimes I want a cupcake. Stat.

….without having 11 leftover from the batch!

 I considered it my lucky day when I stumbled upon Jessica’s one bowl vanilla cupcakes for 2. that’s right. one bowl. two cupcakes. easy peasy.

These vanilla cupcakes are absolutely perfect!  Sweet, buttery, soft, fluffy and full of rich vanilla flavor. Perfect for sharing!  You can have fun with these and add any goodies into the batter like chocolate chips, funfetti sprinkles, etc.

I left mine plain inside but went to town with the sprinkles on top. 😉

Vanilla cupcakes for two (recipe for only TWO cupcakes) by sallysbakingaddiction.com

Vanilla Cupcakes for Two

Perfect to share with your sweetie!

Ingredients:

  • 1 egg white
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons unsalted butter, melted
  • 1 teaspoon vanilla
  • 1 and 1/2 tablespoon milk (I used vanilla almond milk)
  • 1/4 cup all-purpose flour (I used white whole wheat flour)
  • 1/4 teaspoon baking powder
  • frosting (I used storebought - you could also use leftovers from my homemade fluffy vanilla buttercream)

Directions:

  1. Preheat oven to 350 degrees. Line a muffin pan with 2 liners.
  2. In a small mixing bowl, whisk together the egg white and sugar until combined.
  3. Stir in the vanilla, melted butter, and milk. Add flour and baking powder and mix everything together well.
  4. Divide the batter between two cupcake liners and bake for 10-12 minutes. Let cool completely and frost/decorate as desired.

adapted from how sweet it is

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

 

PS: Want more tiny recipes making only 1 or two servings?

 

XXL Buttery Soft Sugar Cookie

Giant Funfetti Sugar Cookie-14

 

1 Giant Reese’s Pieces Peanut Butter Cookie

Giant Reese's Pieces Peanut Butter Cookie for 1-2

 

Single Serving Chocolate Chip Muffin (whole wheat, low fat)

Single Serving Healthy Chocolate Chip Muffin (recipe for only 1 healthy muffin!)

60 comments

  1. I added fresh strawberries in the cupcake batter and it tastes like heaven!

  2. Hey Sally!What kind of flour would be the best tasting for this cupcake?

  3. Hi! I’m doing a school project, to bake 4 cupcakes and I’ve decided to use your recipes 😀 I tried them at home and they tasted great! But I’m wondering if it would turn out any different if i used one whole egg for 4 cupcakes instead of two egg whites?

  4. I just made these cupcakes yesterday and ate both so fast!! They were amazing!! 🙂 Great texture and taste. With that being said, I had a couple of questions.
    1. My cupcakes kind of sticked to the bottom of the cupcake liner. Is there anything that will prevent them from doing that next time?
    2. Although these were great- enough to eat them without frosting- do you have a recipe for frosting for 2 cupcakes (Or a little more, because who doesn’t love graham cracker-frosting sandwiches?
    Thank you so much for this recipe!! Loved it!

  5. No milk in the house, any way I can substitute it for anything else? 

  6. Hi! I’m doing a school project to see what ingredient changes a cupcake the most and I felt so bad to make a whole 12 cupcake batch. I was actually considering doing a different project until I saw this! I looked everywhere to find a 1 or 2 serving cupcake recipe and it was terrible. When I clicked on your website at first I doubted there was going to be a recipe, but in less than 2 minutes I found this and it is amazing! Thank you so much for making this easy 2 serving recipe and all of your other amazing and delicious recipes!

  7. Thanks for the recipe, the cake is silky soft and delicious!

  8. Hi Sally. I am teaching myself to bake and am quickly becoming obsessed. I found your web site and just baked your yellow cupcakes with chocolate frosting.  Outstanding! This recipe and your instructions on proper measuting addressed a few big problems for me and I am so excited and thankful for the things you share. Regarding filling the liners, you mention filling halfway or divide batter into 12 liners. Exactly how much batter do you typically use? 3 tablespoons? 1/4 cup? I am having a problem consistently filling each liner and get eaither too little of two much in the end. And regarding the liners, yours are always so pretty and bright and clean. Do you use one or two?  

    Thanks so much for your time and help!!

    Nissa

    • It’s about 3 Tablespoons per cupcake (about 2/3 full) and I usually only use 1 cupcake liner. Are you using greaseproof liners? I get a lot of mine from here: https://shopsweetsandtreats.com A huge selection of fun colorful prints!

      • Ok. Thanks so much for the reply. I came across your suggestion for grease proof liners right after I sent the post. I am just waiting for them to arrive now 🙂

  9. Found this the night before Mother’s Day…you get where I’m going? XD I added some red food coloring (one drop) and raspberry extract. I also plan to sneak in some raspberry jam, powdered sugar, or sprinkles SOMEWHERE…

    This. Is. Perfect. As the only person in my family who will routinely eat sweets, recipes like this one not only please the family (no more force-feeding!), but my diet as well. Thanks a million!

  10. Hi, did you use vanilla extract?

  11. Hey! I really loved the idea of 2single cupcakes. It was stupider easy to make and I put them in ramekins instead of using liners. My only concern was that it really did come out tasting a little strange with a gelatin like texture. Any thoughts on that? Thanks!! I can’t wait to try other recipes ☺

  12. Can I double this recipe for 4 cupcakes? 

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