These are good vanilla cupcakes.

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Recipe Summary

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
2
Yield:
2 cupcakes
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Line 2 cups in a muffin pan with paper liners.

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  • 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.

Cook's Note:

Use a heaping 1/4 teaspoon of baking powder to get the best results.

Nutrition Facts

227 calories; protein 3.9g 8% DV; carbohydrates 25.5g 8% DV; fat 11.9g 18% DV; cholesterol 31.4mg 11% DV; sodium 253.2mg 10% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/23/2015
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 Read More
(2)

Most helpful critical review

Rating: 3 stars
09/10/2015
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 was nice so all the kids could have one. Maybe if I wanted something quick and easy in a small batch for them , I would make these again. Thanks for sharing. :) Read More
(7)
13 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 4
  • 1 star values: 1
Rating: 3 stars
09/10/2015
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 was nice so all the kids could have one. Maybe if I wanted something quick and easy in a small batch for them , I would make these again. Thanks for sharing. :) Read More
(7)
Rating: 5 stars
12/23/2015
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 Read More
(2)
Rating: 5 stars
04/12/2019
amazing i made it and fell in love then made like 12 more lol so yummy Read More
(1)
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Rating: 5 stars
10/26/2018
This is a great recipe. When I make cupcakes for the family I often use this recipe to make the "same" cupcakes for our gluten-free friend by just substituting a gluten free flour. It makes it very east for her to be included without making her consume an entire 2 dozen cupcakes. Read More
Rating: 4 stars
06/20/2018
They are so smooth! Easy to make and a great result! Read More
Rating: 1 stars
07/23/2017
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. Good thing it only makes 2 had a bite of one and threw both away. Change the recipe to include an acid to activate the baking powder and make them rise that will help. Read More
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Rating: 2 stars
02/18/2017
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 instead of a whole batch. Read More
Rating: 3 stars
04/19/2016
It was really buttery tasting and had a odd texture. Read More
Rating: 4 stars
08/05/2020
I think that this recipe is great. It is better with icing, frosting or ganache though. Read More