Recipe Review

I Tried the Single-Serve Vanilla Cupcake Recipe and It’s Guaranteed to Be a Certified Classic

published May 6, 2023
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2 vanilla cupcakes on plate with frosting and sprinkles. One is bitten into to show interior
Credit: Nathan Hutsenpiller

I’d like to start this out by saying that I am an absolute sucker for cupcakes. You cannot put me around any bite-sized treat — especially not a fluffy, moist, and delicious miniature cake — and expect me not to go to town. While my go-to is usually of the red velvet variety, I am certainly not one to discriminate against a cupcake.

Recently while browsing online, I came across a post by @bromabakery highlighting a recipe for a single-serve vanilla cupcake and it immediately caught my attention. In her post, Sarah references that moment when you desperately want to taste the soft and tender bite of a cupcake without having to whip up an entire batch, and offers her assistance in providing the perfect recipe as a solution. The best part about the recipe, however, is that it actually makes two cupcakes total, so there’s always a backup if your craving is really doing a number on you. Needless to say, I was excited to give this recipe a go just as much as I was ready to take that first bite. 

How to Make Single-Serve Cupcakes

Start by preheating your oven to 350°F and lining two muffin cups from a standard size muffin tin with cupcake liners. Set that aside and move on to the batter. Using a small mixing bowl, stir together butter and vegetable oil using a whisk or fork. Once smooth and fully combined, add the sugar and mix until pale in color, which takes about 1 minute. Add an egg white, milk, and vanilla extract before mixing well. 

When ready, add the all-purpose flour, baking powder, and a pinch of salt. Use a rubber spatula to fold the batter over itself until there are no dry streaks remaining, then use that same spatula to scrape the batter evenly into your prepared cupcake liners. Bake for about 20 to 25 minutes or until a butter knife inserted in the center of the cupcake comes out with only a few crumbs along for the ride. Set aside to cool.

Credit: Nathan Hutsenpiller

While the cupcakes cool off, you can start on the frosting by whisking together unsalted butter, powdered sugar, vanilla extract, milk, and a pinch of salt. Mix everything together until fluffy and combined, keeping in mind that this might take some time and elbow grease unless you’re using a hand mixer.

When ready, transfer the frosting into a piping bag fitted with a small round tip and pipe the frosting onto each of the cupcakes, then top with sprinkles for a little extra fun. If you don’t have a piping bag or you just don’t feel like doing that much work, feel free to just spread the frosting on top of the cupcakes with a spoon instead. 

Credit: Nathan Hutsenpiller

My Honest Opinion of Single-Serve Cupcakes

Seriously, anything coming out of Broma Bakery is going to be a certified classic. After trying this recipe, I’m pretty much at a loss for words. I mean, what else can be said about Sarah’s baking chops that hasn’t already been said? 

Stating that this was “one of our most requested small-batch treats as of late,” Sarah took feedback from her readers and turned it into an easy and approachable recipe that us hard-working individuals can come home to after a long day at the office and still satiate that cupcake craving. In just under 45 minutes, this hassle-free recipe will yield two perfectly delicious vanilla cupcakes with limited cleanup and maximum flavor. And for that, I am very much satisfied.

3 Tips for Making Single-Serve Cupcakes

  1. If your frosting isn’t getting fluffy, there’s an easy fix. If your frosting isn’t forming small peaks, you may need to incrementally add more powdered sugar as well as let it chill in the refrigerator for 10-minute intervals. Be sure to retest before making each adjustment. 
  2. Room temperature is key. It’s very important that you keep all of your ingredients at room temperature. This will aid in everything mixing together smoothly, allowing you to beat air into the batter to create the fluffiest possible outcome. 
  3. It’s OK to underbake. Taking into account that baked goods always continue to cook as they are cooling down, remind yourself that it’s OK to remove your cupcakes from the oven a little early. As they cool down, they will retain the moist and tender qualities that make them delicious.