When you’re craving a soft, fluffy, buttery vanilla cupcake but don’t feel like making a whole batch, this is what you need One serving vanilla cupcake recipe. Made with simple ingredients like flour, sugar, and vanilla extract, this cupcake is easy to make and ready in just minutes.
Single portion vanilla cupcake
WE UNDERSTAND – you guys Love Single portion desserts. And our most requested small batch treat of late has been a vanilla cupcake! So here she is. This one-serving vanilla cupcake recipe is the perfect solution when you want to sink your teeth into a buttery, fluffy vanilla cupcake but don’t want to whip up whoooooole batch cupcakes. Made with simple ingredients like flour, sugar, and vanilla extract, this cupcake is easy to make and ready in just minutes.
This recipe is perfectly portioned to make 2 cupcakes, so you can have one for yourself… and one for you in the future 🙂 You’ll thank me later.
Ingredients for this custom vanilla cupcake recipe
You’ll need all the usual suspects for this vanilla cupcake recipe, so you can probably whip it up with what you already have in your pantry. This single serve version is just a scaled down version of our tried and true vanilla cupcake recipe, so you’ll need the same ingredients to whip up this small version too! Here is your shopping list:
- butter
- vegetable oil
- granulated sugar
- protein
- milk
- vanilla extract
- all purpose flour
- baking powder
- Salt
- powdered sugar
Tips for making this one serve vanilla cupcakes recipe
This one-serving vanilla cupcake recipe is super easy to make (and a lot less work than a whole batch of vanilla cupcakes), but these tricks will help you make soft, fluffy cupcakes every time you pop these!
- Be super precise with your measurements. With single-serve desserts, measuring accurately is so important. With a full-size recipe, a small deviation from your measurements won’t make all that much of a difference, but with measurements that small, it can greatly affect the final product!
- Make sure all of your ingredients are at room temperature. SO IMPORTANT. This will help everything come together smoothly and allow you to beat the air into the batter to get the fluffy cupcakes you’re looking for.
- Use high quality vanilla. Rodelle Vanilla is my vanilla extract of choice and they are THE BEST. Especially in a vanilla based cake.
- Don’t overmix your batter! Of course, you don’t want big clumps of pure flour in your batter, but once everything is smooth, resist the temptation to keep mixing and trust that you’ve gotten enough air in during the initial stages.
- Lightly bake the cupcakes. Keep in mind that baked goods will continue to cook as they cool, so it’s okay if your cupcakes are a little short before removing them from the oven. When they cool, they’ll be perfectly moist and tender.
Happy baking, my friends!
XXX
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When you’re craving a soft, fluffy, buttery vanilla cupcake but don’t feel like making a whole batch, this is what you need One serving vanilla cupcake recipe. Made with simple ingredients like flour, sugar, and vanilla extract, this cupcake is easy to make and ready in just minutes.
-
Preparation time:
15 minutes -
Cooking time:
25 minutes -
Total time:
40 minutes -
Yield:
2 Cupcakes 1X -
Category:
Dessert -
Method:
American -
Kitchen:
Dessert
-
Preparation time:
15 minutes -
Cooking time:
25 minutes -
Total time:
40 minutes -
Yield:
2 Cupcakes 1X -
Category:
Dessert -
Method:
American -
Kitchen:
Dessert
Units:
Scale:
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
- Yield: 2 Cupcakes 1X
- Category: Dessert
- Method: American
- Kitchen: Dessert
Ingredients
for the vanilla cupcakes
- 1 tablespoon butter, room temperature
- 1 tablespoon vegetable oil
- 3 tablespoons granulated sugar
- 1 Egg white, room temperature
- 1/2 teaspoon vanilla extract
- 5 tablespoons all purpose flour
- 1/2 teaspoon baking powder
- pinch of salt
- 2 tablespoons milk
for the vanilla buttercream
- 2 tablespoons unsalted butter, room temperature
- 1/2 Cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 teaspoons milk
- pinch of salt
instructions
- Preheat oven to 350°F. In a standard sized muffin pan, line two muffin liners with muffin liners. Put aside.
- In a small mixing bowl, using a whisk or fork (you can also use a hand mixer to make it faster!), mix the butter and vegetable oil together until smooth. If your butter is too cold, you can microwave the mixture for a few seconds to soften it up!
- Add the sugar and mix until light and fluffy and pale, about 1 minute. Add egg white and vanilla extract and mix well.
- Add the flour, baking powder and salt and use a small rubber spatula to fold in the mixture until there are no streaks of flour left.
- Use a silicone spatula to evenly scrape the batter into the prepared muffin cups. Bake 20 to 25 minutes, or until cupcakes have cupped, withstand slight pressure and a butter knife inserted in the center of the cupcake comes out with just a few moist crumbs.
- While the cupcakes are cooling, prepare the frosting. In a small mixing bowl, whisk together the butter, powdered sugar, milk, vanilla extract, and salt. Blend until fluffy and combined.
- Fill the frosting into a piping bag with a small round nozzle (don’t feel like piping? You can just spoon the frosting on top!). Pipe the frosting onto the two cupcakes. Top with sprinkles if you like. Surcharge.
Keywords: Single serving vanilla cupcake, individual vanilla cupcake