Satisfy a cupcake craving with this perfect vanilla cupcake recipe that will give you 2 vanilla cupcakes! These homemade cupcakes have a lovely melt-in-your-mouth texture and are topped with a rich, indulgent buttercream frosting. One bowl and no fancy equipment needed. Can be made in a toaster oven or conventional oven. Recipe video below.
When you’re cooking for one, the thought of making vanilla cupcakes from scratch might not seem like a great idea.
Since most cupcake recipes yield at least a dozen cupcakes, you might find yourself with way too many leftovers which can mean stale cupcakes after day two.
Well, I’m thrilled to share this vanilla cupcake recipe with you. It’s a recipe for just two vanilla cupcakes.
One to enjoy now and one to save for later.
This cupcake recipe is a wonderful small batch recipe that would be perfect for anyone cooking for one.
It’s also be a special date-night dessert, or even a recipe that kids could handle on their own with minor supervision.
These vanilla cupcakes are some of the best-tasting cupcakes I’ve had. I love everything about them, from the golden tops to the delicate and tender crumb – everything is perfect!
I topped them with a simple frosting made from powdered sugar, softened butter, vanilla, and cream.
Equipment Needed To Make Two Vanilla Cupcakes
One thing I love about this homemade vanilla cupcake recipe is that I don’t need to bring out my big mixer. One bowl and a spoon are all you need to mix the ingredients together.
I use a small 6-cup muffin pan but you could use a 12-cup if necessary.
Don’t have a muffin pan? No worries, use two oven-safe ramekins instead. Just place the cupcake liners inside the ramekins so that the cupcakes don’t spread in the oven.
These two cupcakes can be baked in a conventional oven or in a toaster oven.
How To Make Vanilla Cupcakes
Heat the oven and line either the cupcake pan with two cupcake liners or line 2 ramekins.
Mix together melted butter, sugar, an egg white and vanilla. Then, add in self-rising flour (see below) and cream.
Pour the cupcake batter into the cupcake liners and bake for 20-25 minutes.
After the cupcakes have cooled, frost them if you’d like.
How to Make Self-Rising Flour
If you don’t have self-rising flour in your pantry, you can easily make your own.
This easy recipe for self rising flour will yield about a cup. Use the amount you need for this recipe and store the rest in a zip-top bag or other airtight container.
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Mix these ingredients together and store to use when needed.
How To Make Cupcake Frosting
To make a rich, creamy frosting for the vanilla cupcakes you will need:
- powdered sugar
- vanilla extract
- optional candy sprinkles
Mix together the powdered sugar, butter, vanilla, and cream in a small bowl and spread over the cooled cupcakes.
What To Do With The Egg Yolk
Since these cupcakes are made with only an egg white, save the egg yolk and consider using it in one of these lovely recipes…
Vanilla Cupcake Recipe
- 2 tablespoons butter , melted
- 2 1/2 tablespoons sugar
- 1 egg white
- 1 1/2 teaspoons vanilla extract
- 4 tablespoons self-rising flour (see recipe notes)
- 2 tablespoons heavy cream
FOR THE FROSTING
- 1/2 cup powdered sugar , sifted
- 2 tablespoons butter , softened
- 1/4 teaspoon vanilla extract
- 1/2 tablespoon heavy cream
- candied sprinkles , optional
- Heat the oven to 350 degrees F (177 degrees C). Place cupcake liners in the cupcake pans or inside two oven-safe ramekins.
- Whisk together the butter, sugar, egg white, and the vanilla in a medium-sized bowl until smooth.
- Stir in the self-rising flour.
- Add the cream and stir until smooth.
- Pour batter into cupcake liners. Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
- Cool the cupcakes completely on a wire rack.
TO MAKE THE FROSTING
- Mix together the powdered sugar, butter, vanilla, and cream by hand with a spoon or with an electric beater until smooth.
- Spread frosting over cupcakes and add sprinkles, if using.
Mix ingredients together and store in an airtight container until ready to use.
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The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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