Home » Recipes » Single Serving Desserts » How To Make Two Vanilla Cupcakes + Video

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.

Get weekly Cooking for One newsletter

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

Why This Recipe Works

  • These cupcakes are easy to make and are made with pantry staples.
  • They taste divine! In fact, they're some of the best-tasting cupcakes I've ever 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.
  • This very small batch cupcake recipe yields 2 perfect cupcakes! It's a wonderful dessert that's 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.

RELATED: 15 Easy Dessert Recipes For One

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

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Butter: Use melted salted butter.
  • Sugar: For sweetness.
  • Egg white: One egg white is all you need. Be sure to save the egg yolk to use in another recipe (see below).
  • Vanilla extract: For flavor.
  • Self-rising flour: If you don't have any on hand, use our easy self-rising flour recipe which is found in the FAQ section below.
  • Heavy cream: To moisten the batter.

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

Two unbaked cupcakes in a cupcake tin.

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.

How To Make Cupcake Frosting

To make a rich, creamy frosting for the vanilla cupcakes you will need:

  • Powdered sugar
  • Butter
  • Vanilla extract
  • Cream
  • Candy sprinkles (optional)

Mix together the powdered sugar, butter, vanilla, and cream in a small bowl and spread over the cooled cupcakes.

RELATED: Cooking For One Meal Plan

Expert Tips

  • These cupcakes can be baked in a toaster oven or in a conventional oven. 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.
  • 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.
One cupcake topped with vanilla frosting and rainbow colored sprinkles on a plate.

Frequently Asked Questions

How Do You 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.

What Equipment Do I Need To Make 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.

What Do I Do With The Leftover 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:
Lemon Blueberry Muffin For One
Maple Walnut Muffin For One
Small Batch Strawberry White Chocolate Scones
Butterscotch Pudding For One
DoubleTree Chocolate Chip Cookies

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.

If you would like additional 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.

If you’ve tried these vanilla cupcakes or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!

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, vanilla cupcakes
Servings: 2 servings
Calories: 391kcal
Author: Joanie Zisk

Ingredients

  • 2 tablespoons salted 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 salted 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

Expert Tips
  • These cupcakes can be baked in a toaster oven or in a conventional oven. 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.
  • 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.

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.

Receive Our Latest Single Serving Recipes!Sign Up for the weekly One Dish Kitchen Newsletter!!

We now have a One Dish Kitchen - Cooking For One Facebook Group!
The Cooking For One Facebook Group is a super active and friendly private group. Join us to share your favorite single serving recipes and find new ones too. 

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.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Scroll to Top