This Single Serve Vanilla Cupcake recipe is a super small batch cupcake recipe that makes only two vanilla cupcakes with frosting. The cupcakes are moist, tender and topped with an easy creamy frosting. Both the cake batter and frosting can be mixed up by hand without a mixer!
For other single serve dessert recipes, try this Single Serve Sugar Cookie, this Instagram Viral Single Serve Chocolate Chip Cookie, or Single Serve Brownie.
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⭐Why I Love It:
- Super Small Batch Cupcake Recipe - I love that this single serve cupcake recipe makes just two cupcakes so I can satisfy my sweet craving without having to make an entire dozen or two cupcakes in a full batch recipe.
- No Mixer Needed - Because it's such a small amount of batter and frosting, you can easily mix it all up by hand instead of needing to use an electric or stand mixer.
- Tender and Moist - The cupcake texture is super fluffy and moist.
🥘Ingredients
- Softened, Room Temperature Butter - I used unsalted, but if you use salted butter, just omit the amount of salt by half. When measuring the butter, I prefer to cut from the middle of the stick since the tablespoon markers at the ends of the stick can be off. For a small recipe, it's extra important to be accurate with measurements.
- Oil - You'll want to use a neutral oil like canola oil, vegetable oil, or avocado oil. I like to use the blend of both oil and butter in this recipe because oil helps keep the cupcake moist while butter adds flavor.
- White Granulated Sugar
- Egg White - Using only the egg white makes the cupcake nice and fluffy.
- Milk - I used whole milk for the best flavor! But you can use another milk.
- Vanilla Extract - For flavor!
- All-Purpose Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
- Baking Powder - This is the leavener to help the cupcakes rise.
- Kosher Salt - I like the Diamond Kosher Salt. A small amount of salt is so important to balance the sweetness in cookies. If you use table salt, then I would cut the amount by half.
- For the Frosting - Softened Butter, A little Milk, Vanilla Extract, and Powdered Sugar.
See the recipe card for full information on ingredients and quantities.
🔪Single Serve Vanilla Cupcake - Step by Step
This recipe for Single Serve Vanilla Cupcakes is easy to mix up with no mixer and don't forget about the easy creamy frosting for on top.
Photo 1 - Mash the banana with a fork in a medium bowl. Mix in the sugar and cinnamon with the fork until well combined. Add the melted butter, egg yolk, and vanilla - mix well.
Photo 2 - Stir in the flour, baking soda, and salt until just combined.
Photo 3 - Add two muffin liners to a standard sized muffin pan and fill each with cupcake batter.
Photo 4 - Bake for 22-26 minutes. They should be golden on top, a toothpick in the center should come out with just a few moist crumbs (no wet batter), and if you gently press the top of the cupcake it slightly bounces back.
Photo 5 - While the cupcakes cool, mix up the frosting. Stir together the butter and milk with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar and vanilla and stir until creamy and combined.
Photo 6 - Pipe the frosting (or use a knife to spread) on the cooled cupcakes and enjoy!
💭Recipe Tips
- Don't Over Bake - The key to a moist cupcake is to not over bake it! Cupcakes are done when a toothpick inserted comes out clean or with a few moist crumbs and if you poke the top then it slowly bounces back.
- Softened Butter - It's important to use softened butter for both the cake batter and frosting so it can be easily mixed into the other ingredients. If your butter is too cold, it won't incorporate well.
- Use 'Spoon and Level' Method When Measuring Flour - When measuring flour, make sure to use the 'spoon and level' method. This is where you spoon the flour into the measuring cup and then level off the top. Instead of dipping the measuring cup directly into the flour bin which can lead to over measuring.
👩🍳Recipe FAQs
Using only an egg white in cupcakes gives them a fluffy and tender texture. It also helps keep the cupcake recipe super small.
The spoon and level method is best for measuring flour because it reduces the risk of over measuring. Start by fluffing up the flour int the container then use a spoon to spoon it into the measuring cup and use a knife to level off the top. This is much more accurate than scooping the flour directly from the container with the measuring cup.
🍫Related Single Serve Recipes...
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PrintRecipe
Single Serve Vanilla Cupcake (Makes Two)
This Single Serve Vanilla Cupcake recipe is a super small batch cupcake recipe that makes only two vanilla cupcakes with frosting. The cupcakes are moist, tender and topped with an easy creamy frosting. Both the cake batter and frosting can be mixed up by hand without a mixer!
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 2 Cupcakes
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
Cake Batter
- 1 tablespoons unsalted butter, softened to room temperature
- 1 tablespoon neutral oil, like canola oil or vegetable oil
- 3 tablespoons white granulated sugar
- 1 egg white
- ½ teaspoon vanilla extract
- 2 tablespoons milk, I used whole milk
- 5 tablespoons all-purpose flour, or ¼ cup + 1 tablespoon
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
Vanilla Frosting
- 2 tablespoons unsalted butter, softened to room temperature
- ½ cup powdered sugar, add more to make frosting thicker
- 2 teaspoons milk, I used whole milk
- Pinch of kosher salt, omit if using salted butter
Instructions
- Prep - Preheat the oven to 350°F and line two standard muffin cups with liners.
- Cream Butter, Oil, and Sugar - In a medium bowl, mix together the softened butter and oil with a fork until combined then mix in the sugar until pale and slightly fluffy. I like to mix it against the side of the bowl with the fork.
- Add Wet Ingredients - Mix in the egg white, milk, and vanilla extract until combined.
- Add Dry Ingredients - Fold in the flour, baking powder, and salt with a rubber spatula.
- Divid in Muffin Pan - Divide the batter among the muffin cups.
- Bake - Bake for 22-26 minutes until they are golden on top, a toothpick comes out with just moist crumbs, and if you gently press the top of the cupcake it slightly bounces back.
- Frosting - While the cupcakes cool, make the frosting. Stir together the butter and milk with a fork in a small bowl - it doesn’t need to be completely combined. Mix in the powdered sugar and vanilla. You can add more or less powdered sugar/milk to adjust the consistency.
- Enjoy - Either pipe on the frosting or spoon it on top of the cooled cupcakes and enjoy!
Nutrition
- Serving Size: 1 Cupcake with Frosting
- Calories: 496
- Sugar: 49.6 g
- Sodium: 119.3 mg
- Fat: 24.5 g
- Carbohydrates: 66.2 g
- Fiber: 0.6 g
- Protein: 4.7 g
- Cholesterol: 46.2 mg
Keywords: Single Serve Vanilla Cupcake, Small Batch Vanilla Cupcakes, Single Serve White Cupcake, Single Serve Cupcake
Katie says
It was so moist and fluffy!
★★★★★