Mini Vanilla Cupcake Recipe

Introduction

These perfectly portioned mini vanilla cupcakes are a crowd-pleasing classic, ideal for parties, showers, or a sweet treat. You’ll achieve a supremely tender, fluffy crumb and intense vanilla flavor from the combination of vanilla bean, extract, and sour cream. Their small size makes them wonderfully snackable and perfect for creating an assortment of decorated bites.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes (plus cooling)

Servings: 48 mini cupcakes

Ingredients

• 1 cup granulated sugar
• 1 vanilla bean
• 1 3/4 cups cake flour, not self-rising
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/4 cup unsalted butter ( room temperature)
• 2 large eggs (room temperature)
• 1/3 cup full-fat sour cream
• 1/4 cup canola oil (you can also use vegetable oil)
• 1 tablespoon vanilla extract (use pure, not imitation )
• 2/3 cup whole milk (room temperature)

Instructions

1. Preheat your oven to 350°F (175°C). Line two 24-cup mini muffin tins with mini cupcake liners.
2. In a small bowl, place the granulated sugar. Split the vanilla bean lengthwise and scrape out the seeds with the back of your knife. Rub the seeds into the sugar until evenly distributed and fragrant. Set the vanilla sugar aside.
3. In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
4. In a large bowl, combine the vanilla sugar, softened butter, eggs, sour cream, oil, and vanilla extract. Beat with an electric mixer on medium speed for 2 minutes until smooth and slightly pale.
5. With the mixer on low, add half of the dry ingredients and mix until just combined. Pour in all of the milk and mix. Finally, add the remaining dry ingredients and mix just until no streaks of flour remain. The batter will be thin.
6. Fill each prepared mini cupcake liner about 2/3 full (approximately 1 tablespoon of batter per cup).
7. Bake for 9-11 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The cupcakes will spring back when lightly touched.
8. Let the cupcakes cool in the pans for 2 minutes, then transfer them to a wire rack to cool completely before frosting.

Variations

• Flavor Infusion: Brush the cooled cupcakes with a simple syrup infused with citrus zest or a splash of liqueur before frosting.
• Filled Center: Use a piping tip or small spoon to scoop out a bit of the center and fill with fruit preserves, lemon curd, or chocolate ganache.
• Flower Power: For a stunning presentation, use an open star tip to pipe buttercream rosettes on top, mimicking a bouquet of flowers.
• Sprinkle Fun: Dip the frosted tops into a bowl of sanding sugar or themed sprinkles for an instant, colorful finish.

Tips for Success

• Room Temperature is Key: Having your butter, eggs, sour cream, and milk at room temperature ensures they emulsify properly, creating a smooth, cohesive batter that bakes evenly.
• Don’t Overmix: Mix the batter only until the ingredients are combined. Overmixing develops gluten in the cake flour, which can lead to dense, tough cupcakes.
• Use a Cookie Scoop: For neat, uniform mini cupcakes and less mess, use a small (1-tablespoon) cookie scoop or a #60 disher to portion the batter into the liners.
• Test for Doneness Early: Mini cupcakes bake quickly! Start checking them at the 9-minute mark to avoid overbaking and drying them out.

Storage & Reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Frosted cupcakes should be stored in the refrigerator. To refresh a day-old cupcake, microwave it for 5-8 seconds to soften the crumb slightly.

FAQ

Can I use all-purpose flour instead of cake flour?

You can, but the texture will be slightly less tender. For a substitute, measure 1 3/4 cups all-purpose flour, remove 3 1/2 tablespoons of it, and replace that amount with 3 1/2 tablespoons of cornstarch. Sift this mixture well.

Why is there both butter and oil in this recipe?

Butter provides rich flavor, while oil ensures the cupcakes stay incredibly moist and tender for days. The combination gives you the best of both worlds.

I don’t have a vanilla bean. Can I leave it out?

Yes, you can simply omit it. The flavor will still be excellent from the full tablespoon of pure vanilla extract. You could also add an extra 1/2 teaspoon of extract to compensate.

My batter seems very thin. Is that correct?

Can I make this into regular-sized cupcakes or a cake?

For standard cupcakes, bake for 15-18 minutes. For an 8-inch round cake, bake for 25-30 minutes. Always test for doneness with a toothpick.

Why is sour cream used?

Full-fat sour cream adds a subtle tang, incredible richness, and moisture. Its acidity also helps react with the baking soda, contributing to a good rise and tender texture.