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Vanilla Cupcakes | One Dish Kitchen | Game Day Recipes
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4.77 from 17 votes

How To Make Two Vanilla Cupcakes

Satisfy a cupcake craving with this small batch recipe for TWO vanilla cupcakes. These delicious 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 and can be made in a toaster oven or conventional oven.
Prep Time10 mins
Cook Time20 mins
10 mins
Total Time40 mins
Course: Dessert
Cuisine: Dessert
Keyword: cupcake, vanilla cupcakes
Servings: 2 servings
Calories: 391kcal
Author: Joanie Zisk


  • muffin pan


  • 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


  • 1/2 cup powdered sugar , sifted
  • 2 tablespoons salted 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.


  • 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.


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


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.


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