Funfetti Cupcakes for Two

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My sister gave up chocolate for lent. I’ll give you a moment to digest that information and react accordingly.

Who gives up chocolate for lent?! Crazy people. Unless you gave up chocolate for lent, I like you.

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If I’m being honest, I already find it tough not to bake with chocolate. I find ways to sneak it into almost everything. Maybe it’s excessive?

All that aside, I did have to put my thinking cap on. Good thing Caroline came to the rescue with these. I saw them today and made them today. And I’m glad I did.

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This recipe only make two cupcakes with just enough frosting. They are soft and fluffy, aromatic and full of sprinkley goodness! These are perfect when there are only two people around to eat them.

Or when your sister is a piggy (;P) and eats them both in less than 5 minutes flat without offering you a single bite. I’m not bitter or anything.

Both, almost all gone!

Funfetti Cupcakes for Two
Yields 2 cupcakes + frosting

FOR THE CUPCAKES

Ingredients:

1 tablespoon vegetable oil
1 tablespoon almond milk (or whatever milk you like)
1 egg white
1/2 teaspoon vanilla extract
2 tablespoons sugar
4 tablespoons unbleached all purpose flour
1/2 teaspoon baking powder
1 tablespoon sprinkles (I used non-pareils)

Instructions:

Preheat the oven to 350Β°F. Line a cupcake pan with two liners (in the middle for even baking).

In a small bowl, whisk together the oil, milk, egg white, vanilla extract, and sugar until thoroughly combined.
Add in the flour and baking powder and whisk gently until the dry ingredients are incorporated. Add in the sprinkles and using a rubber spatula, gently fold them in. Don’t over stir!! If you stir too much the dye from the sprinkles will bleed and you’ll have tie dye cupcakes instead of funfetti.

Pour batter into your prepared cupcake pan. Bake for 10-13 minutes, or until a cake tester comes out clean. Let them cool completely on a wire rack before frosting.

FOR THE FROSTING

Ingredients:

4 tablespoons unsalted butter, at room temperature
1 cup powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract

Instructions:

In a medium bowl and an electric mixer, beat the butter, powdered sugar, milk and vanilla extract until a frosting forms. If you like a thinner frosting, add a bit more milk until you reach your desired consistency. Frost your cooled cupcakes, toss on some more sprinkles (because they make everything better, duh) and enjoy!

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Cupcakes adapted from Chocolate & Carrots; frosting adapted from Eat, Live, Run

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15 thoughts on “Funfetti Cupcakes for Two

  1. How funny! At first I thought you and Caroline were just on the same wavelength but you actually made them already! I so want to make them even more now. And you can have the second one

    • Erin, I didn’t want a billion and a half cupcakes lying around and when I send an entire batch home with my sis they usually don’t eat them all (what WRONG with my family?! jk LOL) so two was perfect and it just so happens that I ran across Caroline’s cupcakes. Serendipitous, for sure!

  2. Christy says:

    You are a SAINT! Literally! Hubby and I are trying to be good, cutting out sweets to “get healthy”. But we don’t want the kids to suffer with the same sugarless torture, seeing the recipe for just two cupcakes is a dream come true. Thank you from the bottom of their little hearts!

    • T, it’s super easy!! I had a simple dome of frosting on it and as soon as I finished my sister actually proclaimed “I liked it better the other way” LOL!! Shows how much she knows about cupcake decoration ;P

    • Hi Amy!! I’m so glad that you re excited about these!! I love small desserts as it is just the hubs and me as well! Have you stumbled upon the Desserts for Two blog? I HIGHLY recommend it. She’s super sweet and helpful and a fellow Texan πŸ˜‰ let me know how these turned out for you!

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