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2 vanilla 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.

batter for just 2 vanilla cupcakes

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. 😉

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2 vanilla cupcakes

Vanilla Cupcakes for Two

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour
  • Yield: 2 cupcakes 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American


Perfect to share with your sweetie!


  • 1 large egg white
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons milk (I used vanilla almond milk)
  • 1/3 cup all-purpose flour (spoon & leveled)
  • 1/4 teaspoon baking powder
  • frosting (I used store bought – you could also use leftovers from my homemade vanilla buttercream)


  1. Preheat oven to 350°F (177°C). 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.


  1. Be sure to check out my 10 tips for baking the BEST cupcakes before you begin!
  2. Adapted from how sweet it is.

Keywords: cupcakes for 2

Reader Questions and Reviews

  1. I came across your site and this fantastic recipe at JUST the right time! I needed something special for dinner last night but, as there were just two of us, I didn’t want or need a huge cake or dozen cupcakes staring at me on the counter! These worked perfectly and I can’t wait to try more of your recipes! They all appeal to my never ending sweat tooth!

    1. Hillary, so sweet of you! I LOVE these cupcakes… sometimes I can’t believe how EASY they are! I’m brainstorming ideas on how to make chocolate cupcakes just like it. 🙂

  2. I absolutely LOVE that you recipes for two. I often will forgo baking something just because I know I alone will end up eating the “extras”. This is so helpful!

    1. Thank you SO much! I hate having too many tempting extras around, so single serve/two serving recipes! Thank you so much. 🙂

  3. Lovely recipe 🙂 Only had a few ingredients in the pantry, so this recipe was perfect. Made it for my folks for dessert and they adored it!

    1. i’m so glad to hear that! i’ve been meaning to make these again. perfect for a night when you’re craving a cupcake and need just ONE fast.

  4. I’d love to put a little spin on this and make them into hummingbird cupcakes! I’m going to attempt that later this week. Thanks for the recipe!

    1. adore hummingbird cupcakes! You have to let me know how they turn out, Stacy. Lovely idea!

  5. Alright well! I’ve tried the hummingbird cupcakes now. I took out the vanilla and a tablespoon of sugar from this recipe, then put in a packet of stevia, 1/4 of a banana, just a little bit of pecans I crushed up, and a slice of pineapple I cut into much smaller pieces (that was the only thing I had on hand at the time). The batter was really liquid-y so I just added flour until it seemed right. Baked for 20-25 minutes – the taste was really good! but…the cupcakes stuck to the liners. Other than that, I’d say it was a pretty good experiment.

    1. LOVING your experiment Stacy! Perhaps the sliced pineapple released their sticky juices a tad too much. I love hummingbird cake/cupcakes. Thanks for reporting back Stacy. 🙂

  6. Hi. I soooo luv your website. Do you think this could work as a “cake in a mug” recipe for the microwave?

    1. I’m glad you love my website! I am not sure if this would work in the microwave. Without trying it myself, I can’t tell you one way or another. Let us know how it goes!

  7. Thinking of taking it up to 3 cupcakes. Should I add in another egg white, half a white or just 1 ?

  8. I finally found a good cupcake recipe for 2! (Okay… I’m going to eat them both, but still 🙂 Thank you!

  9. Is this recipe the same as your very vanilla cupcakes? I think I like this recipe better but not sure how to increase the amounts to make more?

    1. Hey Jennifer! This recipe is a little different. I’ve never increased this recipe to make more than 2 cupcakes. I would say that you could multiply each ingredient by 6 to get 1 dozen, but baking cupcakes with 6 egg whites worries me. I’m unsure in this case, sorry!

  10. I tried this using cake flour and they were so delicious and moist. Really good. Thank you!

  11. Hi Sally,
    Could you tell me if bread flour can be used instead of all purpose flour while baking cupcakes?

  12. Thank you Sally,
    Yesterday I made 24 vanilla cupcakes for my daughter’s class for her birthday today, enough for the 16 kids, the 2 teachers & the women in the office. Unfortunately while I was running errands yesterday afternoon, our beloved dog was able to knock 2 of the cupcakes off of the counter and happily ate them, cupcake liners and all. I didn’t want to make another full batch of cupcakes; even cutting the recipe in half would have made many more than I needed to replace the cupckes that were eaten. I didn’t believe I could find a recipe for just 2 cupcakes, but sure enough I found your wonderful recipe after performing a basic Google search! I was overjoyed to find your easy and delicious recipe!
    Thank you!

  13. Thank goodness for this recipe! I just wanted enough cupcakes to try out my new piping set, without baking 12-24 cupcakes. It took no time at all – and I created hardly any dishes! I must admit, I did double it for 4 cupcakes instead of two 😉

  14. 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!

  15. 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!!


    1. 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: A huge selection of fun colorful prints!

      1. 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 🙂

    2. I normally use a cookie scoop for my cupcakes so there is no problem keeping them consistently the same size. I use a small scoop for mini’s, medium scoop for standard size and an ice cream sized scoop for the large cupcakes. I hope this helps.

  16. 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!

    1. Pls send me the recipe for small batch of Cream Cheese Chocolate cupcakes. I never bake for a crownd and do not understand why we do not have recipes for let say 2,3 or 4 people. We are 2. Everything on this computer has been frustrating since 1998.

  17. 2nd year that I made these for my Hubby’s birthday! It’s really the perfect recipe. this year I added sprinkles bc everything is better with sprinkles !

  18. Baked these last minute for my husband’s birthday and he loved them!! I ended up having to substitute canned coconut milk for real milk (since we didn’t have any in the fridge) and used baking soda instead of the baking powder… and miraculously everything still turned out alright! The recipe made 3 cupcakes and they were moist, but pretty dense and heavier compared to regular cupcakes. I made a homemade frosting with powdered sugar, butter and a tablespoon of coconut milk as well and it was perfect 🙂

  19. I made these for my husband’s birthday so that we wouldn’t have tons of extra cake or cupcakes around. The recipe was easy to follow and took no time at all. I found the cupcakes took a little longer than the suggested time. I also found them to be quite dense compared to normal cupcakes. They had great flavor and tasted great with some homemade chocolate icing. Not sure if I’ll make them again.

  20. Love the idea of a small batch so I don’t end up eating 12+ of them! Made 3 in my mould but unfortunately we both found it very eggy despite following the recipe.

  21. What size cupcake liners do you use in these? Mine are grease proof #550 and this mixture made three cupcakes, love your recipes and tips.

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