Vanilla Cupcakes for Two

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
  • 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


  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. Hippie2MARS says:

    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 ?

    1. I suggest doubling the recipe and freezing the extra 4th cupcake.

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

    1. Haha! It’s totally acceptable to eat them both. Trust me!

  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?

    1. Hi Deliara! No, all-purpose must be used in my recipes.

  12. I also used this recipe to make one giant cupcake by putting all the batter in a parchment paper-lined popover tin! I had to eyeball the frosting, however, and ended up making way too much! Please post a follow-up with the breakdown of batter for two cupcakes (or one giant one haha) thanks!

  13. Yes! I have been searching for “small batch” recipes as I do not like to make more than 2-6 cupcakes! Now I was wondering if you have a recipe to make buttercream frosting for 2-6 cupcakes that way there is less quantity of ingredients and I would be able to do it by hand since I dont own a mixer. Also, if I double the recipe to make 4 cupcakes I dont need to change the baking time or anything??
    thanks!! 🙂 – Melody

  14. 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!

    1. Perfect! Thanks for reporting back Laura.

  15. 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 😉

  16. Can I use whole eggs instead? Low on eggs and hate to waste.

    1. The resulting cakes will likely be dense.

  17. Just made these today they were alright. Next time will add more vanilla and sugar. They weren’t sweet enough for me.

  18. Hi Sally,
    When I made the cupcakes the batter always become too watery and it would not bake properly in the oven as it would come put all bubbly. Do you know why the cupcakes tur out to be like that? 🙂

  19. This seemed like a great idea but unfortunately mine didn’t turn out great. They were easy enough to make and clean up after but the texture was really off. They tasted fine but had the weird texture of set gelatin. Don’t exactly know what I did wrong but hopefully you’ll come up with more single serving recipes for us to try!

  20. I had the same problem as Tia, my cupcakes had a weird texture of set gelatin.  Plus they tasted like cornbread rather than vanilla cupcakes.  Maybe I added too much vanilla? Not sure what happened.

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

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

  23. 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?

  24. 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!

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

  26. 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!

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

  28. nissa novas says:

    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. Lisa Deshaies says:

      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.

  29. 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!

  30. Hi, did you use vanilla extract?

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