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3 mini vanilla cupcakes on a small white plate with 3 more blurred in the background on a white backdrop
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5 from 1 vote

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.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Dessert
Cuisine: American
Servings: 36 mini cupcakes
Calories: 137kcal

Ingredients

Mini Vanilla Cupcakes

Vanilla Buttercream Frosting

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.

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 minutesRemember, 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.
** Nutritional information is an estimate and may vary.

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