Description
Delight your taste buds with these adorable Mini Cupcakes! These bite-sized treats are perfect for any occasion, with a moist vanilla cake base topped with creamy buttercream frosting.
Ingredients
Scale
Cupcake Batter:
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 cup whole milk
Buttercream Frosting:
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1–2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and line a mini muffin pan with mini cupcake liners.
- Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar: In a large bowl, cream softened butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
- Combine dry and wet ingredients: Alternately add flour mixture and milk to the butter mixture, mixing until just combined.
- Fill cupcake liners: Fill each liner about 2/3 full with batter.
- Bake: Bake for 12–14 minutes or until a toothpick inserted comes out clean.
- Cool and frost: Let cupcakes cool in the pan before transferring to a wire rack. For frosting, beat butter until creamy, then gradually add powdered sugar, vanilla, salt, and milk until desired consistency. Frost cooled cupcakes.
Notes
- Makes about 36 mini cupcakes.
- You can color the frosting or add sprinkles for decoration.
- These cupcakes freeze well (unfrosted) for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 110
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
