Vanilla Cupcakes for Two

Need a last minute dessert? Or a birthday treat without any leftovers? Learn how to make vanilla cupcakes for two. This recipe will give you just two moist and fluffy vanilla cupcakes with creamy vanilla frosting. No leftovers, just two perfect cupcakes.

Course Dessert

Cuisine American

Keyword Two Vanilla Cupcakes, Vanilla Cupcakes for Two

Prep Time 15

Cook Time 18

Total Time 45

Servings cupcakes

Calories 518kcal

Author Fiona Dowling

Equipment

12-cavity muffin pan

Ingredients

Two Vanilla Cupcakes

1 large egg white discard the yolk
2 ½ tablespoons granulated sugar (31 grams)
2 tablespoons unsalted butter (28 grams) melted
½ teaspoon vanilla extract
5 tablespoons all-purpose flour (40 grams)
½ teaspoon baking powder
pinch salt
2 tablespoons milk (30 ml)

Vanilla Frosting

3 tablespoons unsalted butter (42 grams) softened
¼ teaspoon vanilla extract
½ - ¾ cup powdered sugar (55 - 83 grams) you may need a little extra
pinch salt
1-2 teaspoons milk (5-10 ml) or cream (heavy cream or whipping cream work well)
food coloring optional

Instructions

Preheat the oven to 350F (180C) and place 2 muffin papers in the middle of a 12-cavity muffin tin.
In a small bowl, use a fork to whisk together the egg white and sugar.
Whisk in the melted butter and vanilla extract.
Add the flour, baking powder and salt into the bowl. If the flour is lumpy, sift it into the bowl. Whisk until combined.
Whisk in the milk until smooth and even.
Spoon the batter into the two muffin liners. Fill each about ⅔ to ¾ full. You may have an extra spoonful of batter leftover. Do not over fill the muffin liners - otherwise, the cupcakes can overflow and sink in the middle.
Bake in the middle of the preheated oven for about 16-20 minutes, or until the tops look set and an inserted toothpick comes out clean or with a few moist cupcake crumbs.
Cool the cupcakes for at least 5 minutes in the pan, then transfer to a wire rack to continue cooling.

Vanilla Frosting

In a small bowl, beat the butter until smooth. You can also do this by whisking with a fork, but it will take a bit more arm muscle.
Add in about ½ of the powdered sugar, salt, vanilla extract and optional food coloring. Start mixing on low speed, then gradually increase until combined.
Mix in the rest of the powdered sugar a little at a time. Mix in 1-2 teaspoons of milk/cream as needed until the desired sweetness and thickness is reached.
Frost the cooled cupcakes, either with a knife or transfer the frosting to a piping bag and swirl the frosting on top. I used a piping bag with a 1M tip.

Notes

Storage: Cupcakes are always best the same day they're baked. Store cupcakes in an airtight container at room temperature for up to 24 hours, or in the fridge for up to 4 days.
Nutrition: Details provided are an estimate only and based on 1 cupcake with frosting, assuming the recipe yields 2 uniform cupcakes and all the frosting is used.

Nutrition