Mini Cupcakes are the perfect bite-sized treat. These adorable vanilla cakes are moist, sweet, and topped with fluffy buttercream frosting.
The only thing better than Classic Vanilla Cupcakes is a miniature version. These cute Cakes are easy to share, and mess-free.
Sabrina’s Mini Cupcakes Recipe
Mini Vanilla Cupcakes are the best party treat. These bite-size cakes are easy for guests to grab one or two of. You can also easily customize and decorate the mini cakes to match the occasion you’re baking for. Add food coloring to the frosting, and change up the sprinkles to make appropriately decorated treats.
Ingredients
Vanilla Cupcakes:
- 6 tablespoons unsalted butter , softened
- 2/3 cups sugar
- 2 large eggs
- 1 teaspoons vanilla extract
- 1/2 cup whole milk , room temperature
- 1 1/8 cups flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
Vanilla Buttercream Frosting:
- 6 tablespoons unsalted butter , softened
- 2 1/2 cups powdered sugar
- 1 teaspoons vanilla extract
- 1 tablespoon heavy cream
To Finish:
- 1/4 cup rainbow sprinkles
Instructions
Vanilla Cupcakes:
- Preheat the oven to 350 degrees and butter and line two 12-cup mini muffin tins with candy cup liners.
- Sift together the flour, baking powder and salt then set aside.
- To your stand mixer add the butter and sugar and beat them together until light and fluffy on medium speed, 2-3 minutes, then add in the eggs one at a time 15 seconds apart along with the vanilla then lower the speed to low.
- Then add the flour mixture and milk, alternating between the two ingredients until they're both added to the cake batter.
- Scoop into cupcake liners ¾ of the way full and bake for 13-15 minutes until a toothpick comes out clean.
- Cool mini cupcakes completely before frosting.
- Bake a second batch of mini cupcakes with the mini muffin tin again.
Vanilla Buttercream Frosting:
- To your stand mixer on low speed cream the butter then start adding in the powdered sugar in ½ cup increments until fully combined, then raise the speed to medium-high for 2 additional minutes.
- Add in the vanilla and heavy cream and beat until light and fluffy for 3 minutes.
To Finish:
- Pipe a small swirly mound of buttercream frosting onto the top of the mini cupcakes.
- Top with rainbow sprinkles.
Nutrition
Calories: 161kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 56mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 20g | Vitamin A: 215IU | Vitamin C: 0.004mg | Calcium: 24mg | Iron: 0.4mg
Want to save this recipe? Create a free account to easily save your favorite recipes
