Eat This: One-Bowl Vanilla Cupcakes

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By Pearse O’Malley

Continuing with the theme of single-serving and finding easier methods than the conventional way of making recipes, I offer you a recipe that makes just two vanilla cupcakes. Similar to that for the single cookie, this recipe requires few ingredients, and makes little-to-no mess. One of the best parts of this recipe is that it doesn’t leave you with any leftover cupcakes that will get stale if left for more than a day. It can be done all in one bowl, and you will probably finish making the batter before your oven reaches 350ºF.


-2 tbsp. unsalted butter, melted

-1/4 cup all-purpose flour

-2 tbsp. sugar

-1 egg white

-1 tsp. vanilla extract

-1/4 tsp. baking powder

-1 ½ tbsp. milk

-Pinch of salt

Vanilla Frosting:

-4 tbsp. unsalted butter, at room temperature

-1/2 cup confectioners’ sugar, sifted

-1/4 tsp. milk

-1/4 tsp. vanilla extract

-Pinch of salt


  1. Preheat oven to 350ºF and line a cupcake pan with 2 liners.
  2. In a bowl, add egg white and sugar and whisk until combined.

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3. Add in vanilla extract and melted butter, and stir until mixed.

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4. Add flour, baking powder, salt, and milk, and then stir until batter is smooth.

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5. Divide the batter evenly between the two liners.

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6. For the frosting, combine all the ingredients in a bowl and cream together using an electric mixer until light and airy, approximately 3 to 5 minutes. Frost cupcakes when they have cooled.

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