Posts Tagged ‘cupcakes’

Single Serve Vanilla Cupcakes

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Do you ever get a craving for cupcakes, but can’t commit to the 2 dozen regular batch makes? Here’s my answer. Single serve vanilla cupcakes. By single serve, I mean 2 regular size or 3 smaller sized cupcakes. Lets be real. Nobody eats ONE cupcake. That’s ridiculous.

I went Googling for some recipes and found a few I combined into this one.


  • 1 egg white
  • 2 Tbsp vanilla sugar (or regular sugar)
  • 2 Tbsp butter
  • 1 tsp vanilla extract
  • 1/4 flour
  • 1/4 heaping tsp baking powder
  • 1/8 tsp salt
  • 1 1/2 Tbsp whole milk

Non-Food Things:

  • Cupcake liners
  • Loaf pan/ baking sheet
  • Measuring cups and spoons

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Some recipes said this is a one-bowl recipe. Lies. If you’re melting butter, last, there goes your one bowl. I am all about actually sticking to one bowl. If I’m not creating a whole bunch of dirty dishes, I wash by hand and want to wash as little as possible. That said, start by putting melting the butter in a microwave-safe bowl for about 30 seconds on high to melt the butter. Once it comes out, set it aside to cool for a few minutes or if you’re impatient like me, stir it around a bit to cool it faster.

Next, I added the sugar and egg white. and mixed it up with a fork. If you add the egg white before the butter has sufficiently cooled, you’re going to have scrambled egg whites. Don’t do that.

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A note on the sugar: I keep some vanilla sugar around because I LOVE vanilla. WAY more than chocolate. The more vanilla, the better. I keep it in an old Smuckers jar I repurposed (because this is where my mom used to keep the sugar). Its just granulated sugar with some used vanilla pods (vanilla beans scraped out) shoved inside to infuse the sugar. If you don’t have this, regular sugar is fine. It’s just not AS good.

Next, I added vanilla extract. I got mine from Williams Sonoma and its way better than McCormicks stuff you buy at the grocery store. If you’re going to make vanilla cupcakes, use good vanilla.

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Next, I added the flour, baking powder, and salt. Recipes usually tell you to mix this up in a separate bowl, but we’re all about a one-bowl recipe here. Just throw it all in at the same time and mix well.

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Note on the baking powder: The recipe called for a “heaping” 1/4 tsp of baking powder. I thought baking was supposed to be precise. This is how much I used and it worked. I did accidentally use baking soda by accident. That did NOT work. No bueno.

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After I mixed all the dry ingredients into the batter, it was pretty dry. I added the milk and it loosened it up quite a bit.

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I used the same measuring spoon the scoop the batter into the cupcake liners. I got the liners for my birthday in a package of awesome things to use for blogging and things. They’re from Home Goods, but they’re slightly smaller than regular cupcake liners so the recipe makes 3 cupcakes instead of 2 regular sized cupcakes.

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I put the liners into a loaf pan to make transferring them in and out of the oven easier. I made 2 batches, so I have 6 here.

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Bake at 350° for 12-15 min or until a toothpick inserted comes out clean. Set them aside to cool and frost if you want!

I love cream cheese frosting, so that’s what I used to frost mine before proceeding to devour them all.

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