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One-Bowl Vanilla Cupcakes for Two

Rated as 2.5 out of 5 Stars

"These are good vanilla cupcakes."
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Ingredients

25 m servings 227 cals
Original recipe yields 2 servings (2 cupcakes)

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.
  2. 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.
  3. Bake in preheated oven until cake is set, 10 to 12 minutes.

Footnotes

  • Cook's Note:
  • Use a heaping 1/4 teaspoon of baking powder to get the best results.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 227 calories; 11.9 g fat; 25.5 g carbohydrates; 3.9 g protein; 31 mg cholesterol; 253 mg sodium. Full nutrition

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Reviews

Read all reviews 6
  1. 8 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

It was awesome but if you happen not to have any cupcake liners around then spray the tin with cooking spray and before you pour your batter put olive oil and spread it all over each mold

Most helpful critical review

These were ok, but not my favorite. They sort of have a tough, spongy texture that I did not care much for. The kids enjoyed them w/ frosting on top. I actually got 3 out of this recipe, which w...

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These were ok, but not my favorite. They sort of have a tough, spongy texture that I did not care much for. The kids enjoyed them w/ frosting on top. I actually got 3 out of this recipe, which w...

Flavor was fine, but recipe needs some sort of acid, vinegar, lemon juice, buttermilk, etc. to activate the baking powder. They didn't rise and were tough and chewy, not like cupcakes at all. Go...

It was very spongy and wouldn't bake all the way through because there was too much butter. I was not very impressed, and, the makers should clarify that there is only two cupcakes being made in...

It's either too egg-y or somethings wrong with the balance of baking powder and flour etc. These were basically rubber. I swear I could bounce my cupcake on the kitchen floor. They didn't taste ...

It was really buttery tasting, and had a odd texture.

It was awesome but if you happen not to have any cupcake liners around then spray the tin with cooking spray and before you pour your batter put olive oil and spread it all over each mold