Small Batch Vanilla Cupcakes when you only need a few cupcakes with only 10 basic ingredients. Light and fluffy whole-grain cupcake recipe made in one bowl.
About Small Batch Vanilla Cupcakes
Sometimes you need a cupcake but don't want to make a dozen of them.
Maybe you live alone or with one other person. There are multiple reasons you only need a cupcake or two, and this small-batch vanilla cupcake recipe is for you!
You'll notice in the photos that there are multiple mini cupcakes. I decided I wanted three small cupcakes instead of one standard-sized cupcake.
You can make mini or standard cupcakes.
How To Make Small Batch Vanilla Cupcakes
Time needed: 30 minutes
You'll love these simple, small-batch vanilla cupcakes made in one bowl and are ready in less than an hour.
- Preheat the oven.
- Stir together Greek yogurt, egg white, sugar, and vanilla extract.
- Add dry ingredients.
- Pour into muffin tin and bake.
- Make the frosting.
- Let cool before frosting the cupcakes.
- Frost the cupcakes, and enjoy!
Variations
Greek yogurt: I tried them two ways to see which one had better texture & taste.
One batch had 1 tablespoon of butter + 1 tablespoon of Greek yogurt. The other had 2 tablespoons of Greek yogurt.
The all-Greek yogurt was the one I liked better, but honestly, they were both good.
Flour: White whole wheat flour was used for testing the recipe, but all-purpose flour and gluten-free all-purpose flour will also work.
Frosting
Because these vanilla cupcakes aren't super sweet, the recipe includes frosting. Yet, it's optional. And you can also halve the amounts of ingredients for the frosting to make a little less.
I recommend starting with the full amount and using how much you want. You can freeze extra frosting for later, so it won't go to waste.
How to Make Allergy-Friendly
These small batch vanilla cupcakes are soy-free, nut-free, and vegetarian.
You can make them gluten-free by using gluten-free all-purpose flour. For a dairy-free version, use non-dairy yogurt, milk, and butter.
What To Serve With Cupcakes for Two
Because these small-batch vanilla cupcakes aren't super sweet, I recommend topping them with frosting.
However, you can omit it and eat the cupcakes without frosting if you want. Or halve the frosting amounts if you prefer a less-sweet version.
Final Thoughts:
You'll love these simple small batch cupcakes made in one bowl, especially when you only want a few cupcakes.
These are best served cold or at room temperature because it helps bring out the sweetness of the cupcakes.
SMALL BATCH DESSERT RECIPES:
Small Batch Vanilla Cupcakes
Ingredients
For the cupcakes:
- 2 tablespoon Greek yogurt
- 1 egg white
- 2 tablespoon sugar
- 1 teaspoon vanilla extract
- pinch salt
- ¼ cup white whole wheat flour
- ¼ teaspoon baking powder {a little more than ¼ tsp}
- 1-½ tablespoon milk
For the icing, optional:
- ½ tablespoon butter room temperature
- ½ cup powdered sugar
- 2 teaspoon milk
- ⅛ teaspoon vanilla extract
Instructions
For the cupcakes
- Preheat the oven to 350°F. Spray a muffin tin with non-stick spray or line with cupcake liners.
- In a mixing bowl, stir together Greek yogurt, egg white, sugar, and vanilla extract. Make sure it is well combined.
- Stir in remaining ingredients, and mix well.
- Pour batter into prepared muffin tin.
- Bake in preheated oven for 10-12 minutes. Remove from oven and transfer to cooling racks to cool completely.
For the icing
- Whisk together all the ingredients. If needed, add more milk to thin out the icing.
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