Mini Vanilla Cupcakes

Introduction

These Mini Vanilla Cupcakes are the perfect bite-sized treat, ideal for parties, showers, or a sweet afternoon snack. You’ll love their soft, tender crumb and classic vanilla flavor, topped with a wonderfully creamy vanilla buttercream. They come together quickly, making it easy to bake a delightful batch in no time.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Servings: 36 mini cupcakes

Ingredients

• 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)
• 4 cups powdered sugar
• 1/2 cup butter (* at room temperature)
• 2-3 tablespoons heavy cream (* or whole milk)
• 2 teaspoons vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a mini cupcake pan with 36 paper liners.
2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. In a large bowl, use an electric mixer to cream the granulated sugar and 1/4 cup unsalted butter together until light and fluffy.
4. Beat in the eggs, one at a time, until fully incorporated. Then mix in the 2 teaspoons of vanilla extract.
5. With the mixer on low speed, add half of the dry flour mixture to the wet ingredients and mix until just combined.
6. Pour in the 1/2 cup of heavy cream and mix. Add the remaining dry ingredients and mix until the batter is smooth, being careful not to overmix.
7. Spoon the batter into the prepared liners, filling each about 2/3 full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
9. For the Buttercream: In a large bowl, beat the 1/2 cup butter until creamy. Gradually add the powdered sugar, mixing on low speed until combined.
10. Add the 2 teaspoons of vanilla extract and 2 tablespoons of heavy cream. Beat on high speed for 2-3 minutes until light and fluffy. If the frosting is too thick, add the remaining 1 tablespoon of cream.
11. Once the cupcakes are completely cool, frost them using a piping bag or a small spatula.

Variations

• Sprinkle Topping: Decorate the frosted cupcakes with colorful sprinkles, sanding sugar, or edible glitter for a festive look.
• Lemon Zest: Add the zest of one lemon to the cupcake batter and substitute lemon extract for the vanilla in the frosting for a citrus twist.
• Swirl Frosting: Use a piping tip (like a 1M star tip) to create beautiful, high swirls of frosting on each cupcake.
• Filled Cupcakes: Use a piping tip or small knife to core the center of each cooled cupcake and fill it with a dollop of jam or lemon curd before frosting.

Tips for Success

• Ensure your butter and eggs are truly at room temperature for a smoother, more emulsified batter.
• Use a cookie scoop or a tablespoon to portion the batter evenly into the liners for uniform baking.
• Let the cupcakes cool completely before frosting, as warm cupcakes will cause the buttercream to melt and slide off.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Frosted cupcakes should be stored in a single layer in the refrigerator for up to 4 days. For best texture, let them come to room temperature for about 30 minutes before serving. These cupcakes are best enjoyed fresh and are not typically reheated.

FAQ

Can I use milk instead of heavy cream?

Yes, the recipe notes you can substitute whole milk for the heavy cream in both the cupcake batter and the frosting, though the result will be slightly less rich.

My buttercream is too thin/runny. What happened?

This usually means the butter was too soft or you added a bit too much liquid. You can thicken it by adding more powdered sugar, a quarter cup at a time, until it reaches a pipeable consistency.

Can I make regular-sized cupcakes with this recipe?

Yes, you can. This batter will yield about 12 standard cupcakes. Bake them at the same temperature for 18-22 minutes.

Can I make the batter ahead of time?

It’s best to bake the batter immediately. Letting it sit can cause the baking powder to activate prematurely, resulting in less rise.

Why are my cupcakes dense?

This is often caused by overmixing the batter or measuring the flour incorrectly. Spoon the flour into your measuring cup and level it off; don’t scoop directly from the bag.

Can I freeze these cupcakes?

Absolutely. Unfrosted cupcakes freeze very well for up to 3 months. Thaw them at room temperature before frosting and serving.