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.
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.