I’m sharing an Easy Cupcakes recipe that makes exactly two cupcakes with one clever shortcut, so you can have cake without committing to a whole batch.

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I make One Bowl Vanilla Cupcakes For Two when a craving hits and I don’t want to start a full baking operation. It’s weird how something so small can feel like a treat, like a private little victory.

I keep it plain on purpose, using just a bit of all purpose flour and a whisper of vanilla extract so nothing masks the texture. They’re tiny, quick, and honestly dangerous because you can eat both without feeling like you ruined dinner.

Perfect for late nights or a quick experiment, basically Easy Cupcakes for people who don’t need a party.

Ingredients

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All purpose flour is mostly carbohydrates, a little protein, gives structure to batter.
Sugar gives the cupcake its sweetness, adds calories but almost no nutrients.
Butter brings rich flavor, tender crumb and mostly saturated fat, some vitamin A.
Egg yolk adds creaminess, protein, healthy fats and fat soluble vitamins, lots.
Milk gives moisture, calcium and extra protein, makes batter smooth and richer.
Vanilla gives aroma and flavor, very little nutrition but huge taste impact.
Baking powder helps cupcakes rise, contains sodium and leavening agents, neutral taste.
Salt enhances flavor, balances sweetness, tiny amount, contributes sodium and taste.

Ingredient Quantities

3 tbsp (about 25 g) all purpose flour, spooned and leveled

2 tbsp (about 25 g) granulated sugar

1/4 tsp baking powder

pinch of salt (about 1/16 tsp)

1 tbsp + 1 tsp (about 19 g) unsalted butter, softened

1 large egg yolk

1 tbsp + 1 tsp (about 20 ml) whole milk

1/3 tsp vanilla extract

How to Make this

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1. Preheat oven to 350 F (175 C) and place a rack in the center. Line two muffin cups with paper liners or grease two wells.

2. In a medium bowl put 1 tbsp plus 1 tsp softened unsalted butter and 2 tbsp granulated sugar. Beat with a fork or small whisk until a little pale and fluffy, about 30 to 60 seconds.

3. Add 1 large egg yolk, 1 tbsp plus 1 tsp whole milk and 1/3 tsp vanilla extract. Mix until smooth and homogenous.

4. Add 3 tbsp all purpose flour, 1/4 tsp baking powder and a pinch of salt. Fold in gently until just combined, dont overmix or you’ll get tough cupcakes.

5. Divide the batter evenly between the two prepared cups, filling each about three quarters full.

6. Bake on the middle rack for 14 to 16 minutes or until a toothpick comes out clean or with a few moist crumbs.

7. Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to finish cooling.

8. If you want to speed things up, a quick dusting of powdered sugar works great, but if you want frosting let them cool completely first. A small splash more milk will loosen the batter if it seems too thick.

Equipment Needed

1. Oven (preheat to 350 F / 175 C)
2. Muffin tin (use two wells) and paper liners or nonstick spray
3. Medium mixing bowl
4. Fork or small whisk for beating
5. Measuring spoons (Tbsp and tsp) and a tablespoon measure if you have one
6. Rubber spatula or spoon for folding and scraping
7. Toothpick or cake tester to check doneness
8. Wire cooling rack
9. Oven mitts or potholders for safety

FAQ

Can I use a whole egg instead of just the yolk? A: Yes. Using a whole egg will make the cupcakes a bit lighter and the batter thinner. Cut the milk by about 1 tablespoon so the batter isnt too wet, and watch the bake time, it may finish a minute or two sooner.

What oven temp and bake time should I use? A: Preheat to 350°F (175°C). Fill two paper liners or small ramekins and bake about 12 to 15 minutes. Check with a toothpick it should come out with a few moist crumbs, not wet batter.

Can I make these dairy free or vegan? A: You can make them dairy free by swapping the milk for any plant milk and the butter for the same amount of melted coconut oil or vegan butter. To go fully vegan youll need an egg substitute like 1 tablespoon ground flax + 3 tablespoons water, but texture will be slightly different.

How do I know when theyre done? A: Tops should be set and spring back when gently pressed. A toothpick in the center should come out with a few moist crumbs, not raw batter. If using ramekins the middle can take a little longer.

Can I double or halve the recipe? A: You can double it no problem, just use a bigger bowl and split batter between tins so it bakes evenly. Halving is fine too but this recipe is already for two so theres not much left to shrink.

How should I store leftovers and can I freeze them? A: Store unfrosted cupcakes in an airtight container at room temp for 1 to 2 days, or in the fridge up to 4 days. Freeze cooled cupcakes (no frosting) for up to 1 month, thaw before frosting.

One Bowl Vanilla Cupcakes For Two. Recipe Substitutions and Variations

Flour: swap the 3 tbsp all purpose flour for 3 tbsp cake flour (same weight about 25 g) for a lighter crumb, or use 25 g gluten free 1 to 1 flour blend if you need GF.
Sugar: use 2 tbsp packed light brown sugar for a bit more moisture and caramel flavor, or about 1 to 1.5 tbsp honey or maple syrup instead, but if you use a liquid sweetener cut the milk by 1 tsp.
Butter: replace the 1 tbsp + 1 tsp softened unsalted butter with the same volume of neutral oil (canola, vegetable) or melted coconut oil, or use 1 tbsp + 1 tsp applesauce to cut fat, it will be a tad denser.
Egg yolk: if you don’t have a yolk, stir in 1 tbsp Greek yogurt or sour cream for richness, or use 1 whole large egg (will make the cupcake a bit firmer and slightly less rich).

Pro Tips

1. spoon and level the flour dont pack it into the spoon or cup, that makes the batter too dense; if the batter looks stiff, add a splash more milk a few drops at a time until it flows.

2. use room temp butter and let the egg yolk sit at room temp for 10 minutes so they blend easier, if your butter is too cold zap it in the microwave for 5 to 7 seconds then mash it with a fork.

3. fold the dry stuff in gently and stop as soon as you dont see streaks of flour, overmixing = tough cupcakes so resist the urge to keep stirring.

4. ovens vary a lot so start checking a few minutes before the listed time, a toothpick with a few moist crumbs is perfect, not bone dry, and rotate the tin once halfway if your oven has hot spots.

5. cool completely before you frost, otherwise the frosting will melt; if you cant wait just dust with powdered sugar or chill the cupcakes for 10 minutes on a wire rack to speed things up.

One Bowl Vanilla Cupcakes For Two. Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I’m sharing an Easy Cupcakes recipe that makes exactly two cupcakes with one clever shortcut, so you can have cake without committing to a whole batch.

Servings

servings

Calories

395

kcal

Equipment: 1. Oven (preheat to 350 F / 175 C)
2. Muffin tin (use two wells) and paper liners or nonstick spray
3. Medium mixing bowl
4. Fork or small whisk for beating
5. Measuring spoons (Tbsp and tsp) and a tablespoon measure if you have one
6. Rubber spatula or spoon for folding and scraping
7. Toothpick or cake tester to check doneness
8. Wire cooling rack
9. Oven mitts or potholders for safety

Ingredients

3 tbsp (about 25 g) all purpose flour, spooned and leveled
2 tbsp (about 25 g) granulated sugar
1/4 tsp baking powder
pinch of salt (about 1/16 tsp)
1 tbsp + 1 tsp (about 19 g) unsalted butter, softened
1 large egg yolk
1 tbsp + 1 tsp (about 20 ml) whole milk
1/3 tsp vanilla extract

Directions

Preheat oven to 350 F (175 C) and place a rack in the center. Line two muffin cups with paper liners or grease two wells.
In a medium bowl put 1 tbsp plus 1 tsp softened unsalted butter and 2 tbsp granulated sugar. Beat with a fork or small whisk until a little pale and fluffy, about 30 to 60 seconds.
Add 1 large egg yolk, 1 tbsp plus 1 tsp whole milk and 1/3 tsp vanilla extract. Mix until smooth and homogenous.
Add 3 tbsp all purpose flour, 1/4 tsp baking powder and a pinch of salt. Fold in gently until just combined, dont overmix or you'll get tough cupcakes.
Divide the batter evenly between the two prepared cups, filling each about three quarters full.
Bake on the middle rack for 14 to 16 minutes or until a toothpick comes out clean or with a few moist crumbs.
Let the cupcakes cool in the tin for about 5 minutes, then transfer to a wire rack to finish cooling.
If you want to speed things up, a quick dusting of powdered sugar works great, but if you want frosting let them cool completely first. A small splash more milk will loosen the batter if it seems too thick.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.