Best 3 One Bowl Vanilla Cupcakes For Two Recipes

Who doesn’t love the sweet and simple flavor of a vanilla cupcake? Baking cupcakes can be a lot of work, but it doesn’t have to be. This article will provide you with a recipe for one bowl vanilla cupcakes that are perfect for a small batch or a quick treat. These cupcakes are moist, fluffy, and full of vanilla flavor, and they can be made in just a few minutes. So preheat your oven and get ready to enjoy a delicious and easy-to-make treat.

Here are our top 3 tried and tested recipes!

ONE-BOWL VANILLA CUPCAKES FOR TWO

One-Bowl Vanilla Cupcakes for Two image

These are good vanilla cupcakes.

Provided by nicolina

Categories Desserts Cakes Cupcake Recipes

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1 egg white
2 tablespoons white sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
1 ½ tablespoons milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.
Whisk egg white and sugar together in a bowl; stir in melted butter and vanilla extract until smooth. Add flour, baking powder, and salt and mix well. Add milk and mix until smooth. Divide batter equally between 2 prepared cups in muffin pan.
Bake in preheated oven until cake is set, 10 to 12 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 25.5 g, Cholesterol 31.4 mg, Fat 11.9 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 7.5 g, Sodium 253.2 mg, Sugar 13.5 g

ONE-BOWL VANILLA CUPCAKES FOR TWO

One-Bowl Vanilla Cupcakes for Two image

These are good vanilla cupcakes.

Provided by nicolina

Categories Cupcakes

Time 25m

Yield 2

Number Of Ingredients 8

Ingredients

1 egg white
2 tablespoons white sugar
2 tablespoons butter, melted
1 teaspoon vanilla extract
¼ cup all-purpose flour
¼ teaspoon baking powder
1 pinch salt
1 ½ tablespoons milk

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.
Whisk egg white and sugar together in a bowl; stir in melted butter and vanilla extract until smooth. Add flour, baking powder, and salt and mix well. Add milk and mix until smooth. Divide batter equally between 2 prepared cups in muffin pan.
Bake in preheated oven until cake is set, 10 to 12 minutes.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 25.5 g, Cholesterol 31.4 mg, Fat 11.9 g, Fiber 0.4 g, Protein 3.9 g, SaturatedFat 7.5 g, Sodium 253.2 mg, Sugar 13.5 g

KITTENCAL'S EASY ONE-BOWL VANILLA CUPCAKES

Kittencal's Easy One-Bowl Vanilla Cupcakes image

This recipe goes back over 20 years, I like the simplicity of this recipe and for a one bowl cupcake they are pretty darn good, 1-1/2 teaspoons almond extract may be used in place of the vanilla, using butter in place of shortening will alter the texture it is best to only use shortening --- if you don't have paper liners grease the tins generously or see my recipe#78579

Provided by Kittencalrecipezazz

Categories Dessert

Time 30m

Yield 18 cupcakes

Number Of Ingredients 8

Ingredients

2 cups all-purpose flour
1 1/2 cups sugar (can use 1-1/4 cup for a less sweeter taste ,or can use 3/4 cup Splenda)
2 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening (very soft but not melted, Crisco is best)
3/4 cup milk (or half and half cream)
1 tablespoon vanilla (or use 1-1/2 teaspoons almond extract)
2 large eggs

Steps:

Set oven to 350 degrees F.
In a large bowl, mix together the flour with sugar, baking powder and salt until combined.
Add in the shortening cream or milk, vanilla and eggs; beat on medium speed of an electric mixer scraping the bowl constantly until just blended (the batter will be thick, if desired you may add in a few more tablespoons cream or milk).
Pour into paper-lined regular size muffin tins filling under just three-quarters full.
Bake for 20-22 minutes or until the cupcakes test done (do not overbake as they will be dry).
Immediately remove from pans.
Cool completely before frosting.
*Note* if desired 1-1/2 tsp almond extract may be used instead of vanilla, for a almond flavor.

Nutrition Facts : Calories 182.2, Fat 6.7, SaturatedFat 1.9, Cholesterol 22.1, Sodium 193, Carbohydrate 28, Fiber 0.4, Sugar 16.8, Protein 2.5

Tips:

Use room temperature ingredients: This will help the cupcakes mix together more easily and evenly, resulting in a smoother batter and a more tender crumb.
Cream the butter and sugar together until light and fluffy: This will incorporate air into the mixture, making the cupcakes lighter and airier.
Add the eggs one at a time, beating well after each addition: This will help prevent the batter from curdling.
Sift the flour before adding it to the batter: This will help to ensure that the flour is evenly distributed and that there are no lumps.
Do not overmix the batter: Overmixing can make the cupcakes tough. Mix just until the ingredients are combined.
Bake the cupcakes at the correct temperature: If the oven is too hot, the cupcakes will brown too quickly and the inside will be undercooked. If the oven is too cool, the cupcakes will take too long to bake and will be dry.
Let the cupcakes cool completely before frosting: This will help to prevent the frosting from melting.

Conclusion:

These one-bowl vanilla cupcakes are a quick and easy recipe that is perfect for a sweet treat. They are also a great way to use up leftover ingredients. With just a few simple ingredients, you can have a batch of delicious cupcakes in no time. So next time you are craving something sweet, give this recipe a try. You won't be disappointed!