These small batch vanilla cupcakes make just two perfectly moist, tender, and deliciously soft cupcakes that deserve a spot in a bakery. But I’ll let you in on a secret- you only need a bowl and a whisk, and they’re SO easy, you don’t even need eggs and dairy! Based on my award winning vegan vanilla cupcakes, you won’t believe that the perfect vanilla cupcake is VEGAN!

single serve vanilla cupcake on a plate

One Bowl PERFECTLY Moist Vanilla Cupcakes for Two

I’ve honestly never met a cupcake recipe as easy as this one.

Introducing, my favorite bakery-worthy vanilla cupcakes in small batch form- but just for two. That’s right, this recipe makes just two very perfect, beautiful, tender and soft vanilla cupcakes worthy of any bakery.

And all with just one bowl and a whisk. And NO eggs nor dairy (not even any vegan butter in the cupcake recipe!). So yeah, these small batch cucapkes are 100% vegan and you’d never know (trust me, I spent several years working at a famous cupcake bakery before going vegan, so I know my cupcakes!).

It’s the perfect complement to my small batch ‘sour cream’ chocolate cupcakes for two, and you could quite literally eat that frosting by the spoonful (thank goodness that’s small batch as well ha!).

bitten small batch vanilla cupcake

How are these small batch cupcakes vegan?

It’s oddly way easier than you’d think. You don’t even need an egg replacement (I’m serious!).

For the eggs: We’re simply omitting them! I know, strange right? But it actually works because we’re using oil and baking powder to create that moist, soft texture with a beautiful rise.

For the butter: As I mentioned above- oil! I actually find that cupcakes taste better with oil instead of butter anyways (and the cupcake liners peel off even easier too).

For the milk: Just any dairy free milk! I have a recipe for a 5 minute oat milk that’s lovely, so if you don’t have almond milk or soy milk on hand, that will do too!

cupcake liner peeled off of the vegan vanilla cupcake

Expert baking tips:

Weigh your ingredients: I, of course, give both US cup and metric measurements. However, the metric measurements (those that use a kitchen scale) will always yield the most accurate and consistent results. And an added benefit- you don’t have so many cups and spoons to clean afterwards!

Don’t over-mix the batter: It’s tempting to whisk the batter until there are absolutely no clumps left, but that will actually hinder these vanilla cupcakes from rising properly. Whisk JUST until the dry ingredients are incorporated into the wet.

Use room temperature dairy free milk: Cold milk going into room temperature ingredients will make the batter seize up, and alter how it bakes (read: it won’t bake as intended). Letting your dairy free milk come to room temperature (or microwaving it for a quick 5-10 second spell) will ensure that the batter mixes properly.

Let the cupcakes cool: You don’t want your frosting slipping right off the cupcake! I recommend letting the cupcakes cool fully until there is absolutely NO warmth in them whatsoever. Otherwise, when you frost the cupcakes, the frosting will melt right away.

MEASURE your leavening agents: I know it’s a small amount, but I specifically say “1/4 teaspoon” for a reason. Any more, your cupcake may taste like baking powder. Any less, and you risk it not rising properly. Measuring is key!

Alternate frosting options:

I used to work at a cupcake bakery many moons ago, and so I know a thing or two about getting creative with our plain vanilla cupcakes here!

If you want to add a bit more variety to these cupcakes, you can swap out the frosting with another flavor. I suggest:

You can also fill these small batch cupcakes with a filling of your choice! I like vegan Nutella, vegan caramel, or even biscoff cookie butter.

vegan vanilla cupcakes for two on plates

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Small Batch MOIST Vanilla Cupcakes for Two - No eggs, no dairy! pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

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single serve vanilla cupcake on a plate

Small Batch MOIST Vanilla Cupcakes for Two – No eggs, no dairy!

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  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 25
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Cupcakes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

These small batch vanilla cupcakes make just two perfectly moist, tender, and deliciously soft cupcakes that deserve a spot in a bakery. But I’ll let you in on a secret- you only need a bowl and a whisk, and they’re SO easy, you don’t even need eggs and dairy! Based on my award winning vegan vanilla cupcakes, you won’t believe that the perfect vanilla cupcake is VEGAN!

Ingredients

Scale

Vanilla Cupcake Batter:

  • 1/4 cup (40 g) neutral cooking oil
  • 1/4 cup (50 g) granulated sugar
  • 2 tsp pure vanilla extract
  • 1/4 tsp baking powder
  • Pinch sea salt
  • 6 tbsp (50 g) all purpose flour or gluten free 1:1 baking flour*
  • 1/4 cup (60 mL) dairy free milk, room temperature

Vanilla Buttercream:

  • 1/3 cup (87 g) vegan butter, room temperature
  • 1 1/2 cups (180 g) powdered sugar, sifted
  • 2 tsp vanilla extract
  • 1 tsp vanilla bean paste
  • 1/4 tsp sea salt

Instructions

  1. Prep: Preheat the oven to 350F, and line a cupcake tin with just two liners.
  2. Whisk: In a small bowl, whisk together the oil, sugar, vanilla extract, baking powder, and sea salt just until combined. Add in the flour, and pour in the dairy free milk as you whisk the flour into the wet. Whisk JUST until the flour is incorporated into the wet ingredients and you have a consistent batter (but not SMOOTH- it doesn’t need to be perfectly smooth, in fact it does better with just a few clumps of batter, like pancake batter).
  3. Divide: Pour the cupcake batter into the prepare pan, dividing the batter between the two cupcake liners evenly. The batter should come JUST until the top of the cupcake liner.
  4. Bake: Place the cupcake tin into the oven to bake for 24-26 minutes, or until a toothpick comes out clean. Remove the cupcakes from the oven.
  5. Cool: Allow the cupcakes to cool in the cupcake tin for 10-15 minutes. Then transfer them to a cooling rack to fully cool before frosting.
  6. Make the frosting: When ready to frost, you can whisk the vegan butter in a small bowl until it begins to cream, about 2-3 minutes of vigorous whisking (you can use a hand mixer if desired). Add in the powdered sugar, vanilla extract, vanilla bean paste, and salt, and whisk until the powdered sugar is incorporated into the butter to create a fluffy frosting.
  7. Pipe and decorate: Fill the frosting into a piping bag with piping tip (I use a Wilton Round Tip 1A). Pipe or smear the frosting onto each cupcake, and decorate with vegan sprinkles if desired.
  8. Enjoy! Enjoy your cupcake, and store any leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months!

Notes

Gluten free: I like King Arthur measure-for-measure gluten free flour blend.