Mini Vanilla Cupcakes
These 2 bite Mini Vanilla Cupcakes with Vanilla Buttercream Frosting are sweet, petite and absolutely perfect. They are a delicious, fun dessert option for all types of gatherings and celebrations.
Servings: 36 mini cupcakes
Calories: 137kcal
Ingredients
Mini Vanilla Cupcakes
- 1 1/4 cups all purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 1/4 cup unsalted butter * at room temperature
- 2 eggs
- 2 teaspoons vanilla extract
- 1/2 cup heavy cream * or whole milk
Vanilla Buttercream Frosting
- 4 cups powdered sugar
- 1/2 cup butter * at room temperature
- 2-3 tablespoons heavy cream * or whole milk
- 2 teaspoons vanilla extract
Instructions
Mini Vanilla Cupcakes
- Preheat oven to 350°F. Line a mini cupcake pan with mini cupcake liners.
- Combine the flour, baking powder, and salt in a small bowl and set aside.
- In the bowl of an electric mixture, add the butter and sugar and mix until blended.
- Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the heavy cream, until everything is well combined.
- Fill each cupcake well about 1/2 to 2/3rds full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
Vanilla Buttercream Frosting
- Combine the powdered sugar, butter, 2 tablespoons of heavy cream and vanilla extract in a mixing bowl.
- Beat with a whisk attachment, on low speed, then medium, until well blended and creamy, adding more heavy cream, if needed.
- Top the cooled cupcakes the vanilla buttercream using a piping bag and tips (I used this one), a spatula, or butter knife.
- Decorate with sprinkles and/or candy, if desired.
Video
Notes
Tips & Techniques
- You can add food coloring to turn the cupcakes any color you would like for them to be. Once the cupcake batter is ready, gradually add food color or food coloring gel until the desired color is reached. You can also color the frosting.
- If you use this recipe to make standard size cupcakes, you may need to increase the bake time by a few minutes. Remember, cupcakes are done baking when a toothpick inserted into the center comes out clean.
- Store cupcakes without icing tightly covered at room temperature for a day or two, or with/without icing in the refrigerator for up to seven days.
Nutrition
Serving: 1mini cupcake | Calories: 137kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 22mg | Potassium: 25mg | Fiber: 1g | Sugar: 17g | Vitamin A: 192IU | Calcium: 12mg | Iron: 1mg