Vanilla Cupcakes For Two

Use room temperature ingredients for better mixing.

Do not overmix the batter; mix just until ingredients are combined for light and fluffy cupcakes.

Add sprinkles or chocolate chips to the batter for additional texture.

Check for doneness by inserting a toothpick in the center; it should come out clean.

For an extra indulgent treat, try adding a surprise filling, such as ganache or jam, in the center of the cupcakes.

Let the cupcakes cool completely before frosting to prevent the frosting from melting.

Try making a simple glaze instead of frosting for a lighter option.

What makes these vanilla cupcakes for two different from regular cupcakes?

These cupcakes are designed in a smaller portion size, perfect for a quick treat or for someone who doesn't want a full batch. Not all baking recipes can be scaled down from a larger batch with good results since baking relies on ratios that can't always be accounted for in scaling. This recipe is tested and works perfectly.

Can I substitute the egg white with something else?

Yes, if you need an egg white substitute, you can use 1 tablespoon of unsweetened applesauce or a product like aquafaba (the liquid from canned chickpeas) for a vegan or egg-free option.

What if I don't have all-purpose flour?

You can substitute with whole wheat flour or a gluten-free flour blend. However, note that the texture and flavor might differ slightly.

Can I use different types of milk?

Yes, any type of milk can be used, including almond, soy, or oat milk. The flavor may vary depending on the milk used.

How should I store cupcakes?

Store cooled cupcakes in an airtight container at room temperature for up to 3 days.

Can I freeze these cupcakes?

You can freeze the unfrosted cupcakes. Place them in an airtight container or freezer bag, and they can be stored for up to 3 months. Thaw at room temperature before frosting.

What can I use if I don't have powdered sugar for frosting?

You can make your own powdered sugar by blending granulated sugar in a blender or food processor until it becomes a fine powder. You can also use a different frosting recipe that doesn't contain powdered sugar (such as a boiled frosting).

How do I prevent the cupcakes from doming too much?

Make sure you do not overmix the batter, as this can create more gluten and lead to a taller dome. Also, fill the liners only about 2/3rds full.

How can I add a twist to the flavor?

You can add almond extract for an alternate flavor, or mix in some citrus zest like lemon or orange.

What if I want to make the cupcakes chocolate?

You can replace some of the flour with cocoa powder (approximately 1-2 tablespoons) to create chocolate cupcakes, while also adjusting the sugar slightly to account for the added bitterness.

Can I make the frosting with different flavors?

You can flavor the frosting by adding cocoa powder for chocolate frosting, or incorporate pureed fruit like strawberries or raspberries for a fruity flavor.

Muffin Tin: For baking the cupcakes. It holds the cupcake liners and provides the shape for the cupcakes.

Cupcake Liners: Either paper or silicone liners to line the muffin tin, allowing for easy removal of the cupcakes after baking. Don't have liners? Grease and flour the muffin cups instead.

Mixing Bowls: Two separate bowls are required - one for combining the dry ingredients (flour, baking powder, and salt) and another for mixing the wet ingredients (egg white, sugar, melted butter, and vanilla).

Whisk: For combining the wet ingredients smoothly and for mixing the dry ingredients together without clumping.

Measuring Cups and Spoons: To measure ingredients such as the flour, sugar, milk, and vanilla extract.

Toothpick: Used to test the doneness of the cupcakes to make sure they are properly baked.

Cooling Rack: For cooling the cupcakes once they are removed from the oven.

Spatula: For spreading the frosting evenly over the cupcakes once they are completely cooled.

Decorating Bag (optional): If piping the frosting onto the cupcakes, a decorating bag fitted with a large tip may be used.

Sifter: A sifter to sift the powdered sugar for the frosting for a smooth texture.

Chocolate Ganache: Drizzle warm chocolate ganache over the cupcakes for an indulgent topping. The richness of dark chocolate balances the sweetness of the vanilla.

Fruit Compote: Serve a spoonful of mixed berry compote on the side. The tartness from the berries provides a nice contrast to the sweet cupcakes.

Caramel Sauce: Drizzle some homemade caramel sauce over the cupcakes for a sweet and buttery note.

Candied Nuts: Crushed candied pecans or walnuts can provide a crunchy texture on top of the frosting. Their sweetness and slight bitterness work well with the vanilla flavors.

Lemon Zest: Grate some fresh lemon zest over the frosted cupcakes for a citrusy kick.

Sprinkles: Use colorful sprinkles on the frosting for added visual appeal and a fun texture.

Nutella: Spread a thin layer of Nutella under the frosting for a chocolate-hazelnut surprise.

Wine Pairings
Sauvignon Blanc: This wine is usually crisp and refreshing, which makes it a great match for your vanilla cupcakes. Look for one that's citrus-forward, with hints of lime or grapefruit.

Chardonnay: A lightly oaked Chardonnay can work wonders with vanilla cupcakes. Seek a version with buttery undertones and notes of vanilla to echo the flavors in your cupcakes, while still being bright enough to keep things fresh.

Moscato: If you're in the mood for something sweet, a Moscato is a good choice. Its fruity and floral notes enhance the vanilla flavor without making everything overly sugary.

Other Alcohol Pairings
Prosecco: This bubbly Italian wine is light and fizzy, perfect for a festive cupcake occasion. Its effervescence balances nicely with the sweetness.

Bailey's Irish Cream: Want to add a creamy twist? Bailey's has a vanilla flavor that can easily complement the cupcakes. Serve it over ice or mix it with some coffee.

Vanilla Vodka: Mixing some vanilla vodka with a splash of soda water or tonic can provide a refreshing, subtly sweet drink that mirrors the flavors found in your cupcakes.

Non-Alcoholic Pairings
Milk: You can't go wrong with a classic glass of milk! Its creamy texture pairs perfectly with the vanilla notes in the cupcakes and balances the sweetness of the frosting.

Vanilla Almond Milk: For a slightly different twist, try vanilla almond milk. Its nutty and sweet flavors will enhance the cupcakes' vanilla without being overpowering.

Chai Tea: Chai, with its warm spices and creamy texture, goes surprisingly well with vanilla cupcakes. The spices can add an interesting flavor contrast to the sweet treat.