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How To Make Two Vanilla Cupcakes + Video

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.

A cupcake with vanilla frosting and rainbow sprinkles on a plate next to another cupcake in the background.

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.

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Well, I'm thrilled to share this vanilla cupcake recipe with you. It's a recipe for just two vanilla cupcakes.

RELATED: 15 Easy Dessert Recipes For One

A cupcake with vanilla frosting and rainbow colored sprinkles sliced in half on a plate.

Small Batch Vanilla Cupcakes

This cupcake recipe is a wonderful small batch recipe that would be perfect for anyone cooking for one. It can also be a special date-night dessert or a recipe that kids can handle on their own with minor supervision.

These cupcakes are some of the best-tasting cupcakes I've had. They've got a spongy golden top and a delicate and tender crumb. The frosting is made quickly and easily with powdered sugar, softened butter, vanilla, and cream.

RELATED: Recipes For Empty Nesters - The Joy Of Cooking For Two

What Equipment Do I Need?

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.

RELATED: Cooking For One Meal Plan

Two unbaked cupcakes in a cupcake tin.

Ingredients

See recipe box below for ingredient amounts and full instructions.

  • butter
  •  sugar
  • egg white
  • vanilla extract
  • self-rising flour (see recipe notes below)
  • heavy cream

How To Make Two Vanilla Cupcakes

  1. Heat the oven and line either the cupcake pan with two cupcake liners or line 2 ramekins.
  2. Mix together melted butter, sugar, an egg white and vanilla. Then, add in self-rising flour (see below) and cream.
  3. Pour the cupcake batter into the cupcake liners and bake for 20-25 minutes.
One cupcake topped with vanilla frosting and rainbow colored sprinkles on a plate.

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.

Ingredients:

  • 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
  • butter
  • vanilla extract
  • cream
  • 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 vanilla cupcakes are made with only an egg white, save the egg yolk and consider using it in one of these lovely recipes...

Can These Cupcakes Be Made In A Toaster Oven?

Yes! Use the same temperature settings on the toaster oven as you would for a conventional oven.

A toaster oven will likely preheat faster and cooking times can be shorter, so set a kitchen timer and check the cupcakes at 15 minutes to see if they are done. You can do this by inserting a toothpick or the tip of a sharp knife in the center of the cupcakes. If it comes out clean, the cupcakes are done.

You will also need to use a muffin or cupcake pan suitable for toaster oven use. I use a Nordic Ware compact muffin pan. This type of pan will be a smaller than your standard-sized cupcake pan. Just divide the batter between three muffin or cupcake cups instead of two.

How To Store Cupcakes

These vanilla cupcakes can be baked 1 day in advance before frosting. Store in an airtight container or covered with plastic wrap or aluminum foil at room temperature.

Enjoy!

If you like this vanilla cupcake recipe, you might also like to try our chocolate cupcake recipe which makes just two cupcakes too!

RELATED: Over 15 Easy Dessert Recipes For One

For these cupcakes, I used a Nordic Ware Compact Ovenware Muffin Pan. You can also use two oven-safe ramekins.

For more information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.

For examples of the dishes used at One Dish Kitchen, please visit our Store page.

Vanilla Cupcakes | One Dish Kitchen | Game Day Recipes

How To Make Two Vanilla Cupcakes

Prep Time: 10 minutes
Cook Time: 20 minutes
10 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: Dessert
Keywords: cupcake
Servings: 2 servings
Calories: 391kcal
Author: Joanie Zisk

Ingredients

  • 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

How To Video

Two Perfect Vanilla Cupcakes - Easy Recipe
Watch this video on YouTube.

Instructions

  • 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.

Notes

TO MAKE SELF-RISING FLOUR:
Ingredients
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Instructions
Mix ingredients together and store in an airtight container until ready to use.
 

Nutrition

Serving: 1cupcake | Calories: 391kcal | Carbohydrates: 26g | Protein: 3g | Fat: 29g | Saturated Fat: 18g | Cholesterol: 85mg | Sodium: 232mg | Potassium: 24mg | Sugar: 15g | Vitamin A: 975IU | Calcium: 10mg | Iron: 0.1mg

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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About The Author

22 thoughts on “How To Make Two Vanilla Cupcakes + Video”

  1. I’m a widow & the serving sizes in these recipes are an answer to my cooking dilemma! Thank you so much! I used the egg yolk in the oatmeal cookies & while they were baking I whipped up the vanilla cupcakes! Heinous! Satisfied my sweet tooth for the week! Bev

  2. 5 stars
    Made these this morning along with maple muffins to bake only once. They were very tasty cupcakes. They had a subtle vanilla flavor and made exactly two regular sized cupcakes. The texture was good, not spongey like some small recipe baked goods. The vanilla frosting came together perfectly (I did add a few drops more cream for a looser texture)and was just enough for the two cupcakes. I added a small drizzle of Hershey’s dark syrup to the top and used a toothpick to spider web it into the frosting rather than sprinkles. The flavor was good on the frosting as well but maybe a touch sweet for my taste. I can envision additions to both batter and frosting for a change of flavor. Next time I may try a few granules of instant coffee in the cream for the frosting as well as a little cocoa in the batter. A keeper recipe for me.

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