Single Serve Vanilla Cupcake

Introduction

Sometimes you just need one perfect cupcake, not an entire dozen. This recipe is designed specifically for that craving, delivering a bakery-style treat with no leftovers. It’s quick, simple, and you can enjoy a warm, freshly frosted vanilla cupcake in under 30 minutes.

Prep & Cook Time

• Prep Time: 10 minutes
• Cook Time: 18 minutes
• Total Time: 28 minutes
• Servings: 1 cupcake

Ingredients

• 2 Tablespoons whole milk
• 1 Tablespoon vegetable oil
• 1 large egg yolk
• ½ teaspoon vanilla extract
• 3⅔ Tablespoons all purpose flour
• 1½ Tablespoons granulated sugar
• ⅛ teaspoon baking powder
• pinch salt
• 1 Tablespoon salted butter (room temperature)
• ⅛ cup powdered sugar (sifted)
• ¼ teaspoon heavy cream
• 1/16 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a single large muffin tin well or line it with a cupcake liner.
2. In a small bowl, whisk together the whole milk, vegetable oil, egg yolk, and the first ½ teaspoon of vanilla extract until fully combined and smooth.
3. In a separate small bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
4. Pour the batter into the prepared muffin tin. Bake for 16-18 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
5. While the cupcake bakes, make the frosting. In a small bowl, beat the room-temperature salted butter until creamy. Add the sifted powdered sugar and beat until combined. Finally, mix in the heavy cream and the second 1/16 teaspoon of vanilla extract until smooth.
6. Let the cupcake cool in the tin for 5 minutes, then transfer it to a wire rack to cool completely.
7. Once the cupcake is completely cool, spread or pipe the frosting on top. Serve immediately.

Variations

• Brown Butter Frosting: Melt the tablespoon of butter in a small saucepan over medium heat, swirling until it turns golden brown and smells nutty. Let it cool to room temperature, then proceed with the frosting recipe.
• Lemon Glaze: Skip the buttercream. Instead, mix the powdered sugar with a teaspoon of fresh lemon juice and a tiny drop of vanilla extract to make a simple glaze to drizzle over the warm cupcake.
• Filled Cupcake: Once cooled, use a small knife or apple corer to remove a plug from the top. Fill the hole with a teaspoon of jam or lemon curd before frosting.
• Sprinkle Fun: Immediately after frosting, decorate the top with colorful sprinkles for a festive look.

Tips for Success

• Measure flour accurately: The best method is to spoon the flour into your measuring spoon and level it off. Avoid scooping directly from the bag, which can pack in too much flour.
• Don’t skip sifting the powdered sugar for the frosting. This ensures a perfectly smooth, lump-free texture.
• Ensure your cupcake is completely cool before frosting. Even a little warmth will melt the buttercream and create a messy finish.
• Use room temperature ingredients (egg yolk, butter, milk) for a more homogenous batter and smoother frosting.

Storage & Reheating

Store any unfrosted cupcake in an airtight container at room temperature for up to 2 days. The frosted cupcake is best enjoyed the day it’s made. If you must store it frosted, refrigerate it in a container, but bring it to room temperature for about 30 minutes before eating for the best texture. This cupcake does not reheat well once frosted.

FAQ

Can I use a whole egg instead of just the yolk?

No, the yolk provides the right fat and structure for a single, tender cupcake. A whole egg would add too much liquid and protein, making the texture rubbery.

My batter looks too thick. Did I do something wrong?

No, this batter is meant to be thick. It should be similar to a soft cookie dough, which is what gives the cupcake its perfect dome.

Can I make this in the microwave?

It is not recommended. The oven’s dry, even heat is essential for creating the proper crumb and golden top. A microwave will steam it, resulting in a dense, gummy texture.

Why is there vanilla extract in both the batter and the frosting?

The batter’s vanilla provides the main cake flavor, while the tiny amount in the frosting enhances the buttercream’s aroma without making it too runny.

What can I use if I don’t have a muffin tin?

A small ramekin or oven-safe teacup works well. Grease it thoroughly and reduce the baking time by 1-2 minutes, as it may bake faster.

Can I double or triple this recipe?

Yes, you can scale it up. Simply multiply all ingredients by the number of cupcakes you want. Mix the batter for each cupcake individually or in separate small bowls for the best results.