October 6, 2024
Review RecipeMini Cupcakes
Mini cupcakes are irresistibly adorable, moist, and flavorful treats topped with creamy buttercream frosting, perfect for various occasions.
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These mini cupcakes deliver big flavor in a bite-sized package. Their fluffy, moist cake paired with creamy vanilla frosting creates the perfect combo. And their tiny size makes them fun to serve and even more fun to eat. This is the kind of simple dessert recipe everyone loves, making them ideal for any occasion — from birthday parties to afternoon tea.
Let’s Dish: About These Cupcakes
Main Ingredients: Cake flour, butter, sugar, egg, sour cream, extract, and milk.
Quick Steps: Mix dry and wet ingredients, combine, bake, and top with frosting.
Total Time & Yield: 26 minutes; makes 24 mini cupcakes.
Why This Recipe
Many mini cupcake recipes can yield dense or dry results, but ours achieves a moistness and richness by using sour cream and cake flour.
Our recipe keeps it simple with pure vanilla extract, delivering a clean, classic flavor. This means the flavor doesn’t overpower as it would should we have called for oil or even vanilla bean seeds.
The soft, tender crumb of the cupcakes pairs effortlessly with a smooth, creamy buttercream frosting, creating a cupcake that is just as delightful on its own as it is when dressed up.
Mini Cupcakes Ingredients
Pantry staples work together to achieve the perfect cupcake texture. Sour cream adds moisture and a subtle tang, enhancing the cupcakes’ flavor and keeping them moist.
Powdered sugar is the foundation for the creamy buttercream frosting, imparting a creamy and luscious texture.
You’ll need:
For The Cupcakes:
- ¾ cup of cake flour
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
- ⅛ teaspoon of baking soda
- ½ cup of granulated sugar
- ¼ cup of unsalted butter, softened to room temperature
- 1 large egg, room temperature
- 2 tablespoons of sour cream
- 1½ teaspoons of vanilla extract
- ¼ cup of whole milk
For The Vanilla Buttercream Frosting:
- ½ cup of unsalted butter, softened to room temperature
- ¼ teaspoon of salt
- 2 cups of powdered sugar, sifted
- 1 teaspoon of vanilla extract
- 3 tablespoons of heavy cream
- Colorful sprinkles, optional garnish
Since this is a very simple recipe for classic vanilla mini cupcakes, we recommend using the best quality cake flour and vanilla extract. These are the key ingredients for making soft, beautifully flavored vanilla mini cupcakes.
Substitutions and Additions
CAKE FLOUR: If you don’t have cake flour, you can make a substitute by combining all-purpose flour with a small amount of cornstarch. For every cup of cake flour, use one cup of all-purpose flour minus two tablespoons, and add two tablespoons of cornstarch.
SOUR CREAM: Greek yogurt can be a suitable substitute for sour cream, maintaining moisture and a slight tanginess in the cupcakes.
VANILLA EXTRACT: Experiment with different types of vanilla extract, such as Madagascar or Tahitian, to add unique flavor notes to your mini vanilla cupcakes.
HEAVY CREAM: In a pinch, you can replace heavy cream with milk, but the frosting’s richness may be slightly compromised.
GARNISH: Get creative with the garnishes you use to adorn your little cupcakes. Sprinkles are just the beginning; you can also use:
- mini chocolate chips
- crushed nuts
- edible flowers
Theme your sprinkles with your favorite sports team’s colors or the color themes of birthday parties or even for special holidays.
How To Make This Mini Cupcakes Recipe
Note – You can easily double this recipe to make 48 mini cupcakes or 12 standard-sized cupcakes.
STEP ONE: Preheat oven to 350°F. Line a 24-capacity mini muffin tin with mini cupcake liners.
STEP TWO: Combine the cake flour, baking powder, salt, and baking soda in a small bowl. Set aside.
STEP THREE: Using a handheld mixer on medium speed, beat together the granulated sugar and softened unsalted butter until light and fluffy in a large mixing bowl.
STEP FOUR: Add the egg and beat until fully incorporated.
STEP FIVE: Add the sour cream and vanilla extract and beat just until combined.
STEP SIX: Add half the flour mixture to the bowl of wet ingredients and beat on low just until the flour is fully incorporated. Add the milk and then the remaining flour mixture.
Be sure to incorporate each addition fully before adding the next. You will need to scrape down the sides and bottom of the bowl to ensure that all the batter has been evenly mixed.
STEP SEVEN: Using a small cookie scoop, scoop out about one tablespoon of cupcake batter and fill each paper liner two-thirds full.
STEP EIGHT: Bake the mini cupcakes for 11-13 minutes or until lightly golden on the edges and a toothpick inserted into the center comes out clean.
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested bake time approaches.
STEP NINE: Allow the cupcakes to cool in the muffin pan for five minutes before transferring them to a wire rack to cool completely on the counter.
STEP TEN: While your mini cupcakes are cooling, you can make your buttercream frosting.
In a large mixing bowl, beat the softened unsalted butter and salt on medium speed for one minute or until light and fluffy.
STEP ELEVEN: Add one cup of the sifted powdered sugar to the beaten butter and beat on medium-high speed until smooth and fluffy.
STEP TWELVE: Add the remaining cup of sifted powdered sugar and beat again until smooth.
STEP THIRTEEN: Add the vanilla extract and heavy cream to the buttercream frosting. Beat on medium-high speed until your frosting is smooth, light, and fluffy.
STEP FOURTEEN: Transfer your buttercream frosting to a piping bag fitted with a piping tip, and frost each of your cooled cupcakes.
How To Serve
Garnish your cupcakes with sprinkles, then plate and serve them. These moist mini treats are sure to disappear in no time.
- Elevate your afternoon tea with these mini vanilla cupcakes. They pair perfectly with a cup of aromatic tea, coffee, or hot chocolate.
- Make these cupcakes the star of your child’s birthday party by decorating them with colorful sprinkles and matching the party theme.
MORE CUPCAKE RECIPES
If you are looking for a recipe for larger cupcakes, check out our funfetti cupcakes and cherry cupcakes.
Storage
You can make the most of your mini cupcakes by following these storage tips:
MAKE AHEAD: You can prepare the cupcake batter and frosting a day in advance, keeping them covered in the fridge.
Bake and frost the cupcakes just before serving for the freshest results.
IN THE FRIDGE: Store frosted mini cupcakes in an airtight container in the fridge for up to two days. Allow them to come to room temperature before enjoying.
IN THE FREEZER: Freeze unfrosted mini cupcakes in an airtight container for up to two months. Thaw them in the fridge before frosting and serving.
Why We Love This Recipe
ADORABLE TREAT: These moist mini vanilla cupcakes are irresistibly adorable and perfect for any occasion, making them a crowd-pleaser.
FLAVOR CONTRAST: The moist crumb of the cupcakes paired with the creamy buttercream frosting creates a delightful flavor and texture contrast.
EASY TO MAKE: This recipe’s simplicity makes it accessible for bakers of all skill levels, while the use of high-quality ingredients elevates the flavor.
These mini cupcakes are a delightful treat suitable for any occasion. Their simplicity, versatility, and heavenly taste make them a favorite among bakers and dessert enthusiasts. Whether you’re enjoying them with a cup of tea or sharing them at a party, these mini vanilla cupcakes will surely bring smiles.
Frequently Asked Questions
How can I prevent my cupcakes from sinking in the middle?
Avoid overmixing the batter, and ensure your leavening agents are fresh.
Do I need to sift the powdered sugar for the frosting?
Sifting powdered sugar ensures a smooth and lump-free frosting.
What can I use if I don’t have a piping bag for frosting?
A plastic sandwich bag with a corner snipped off can work as a makeshift piping bag.
How long should I wait before frosting the cupcakes after baking?
Allow the cupcakes to cool in the pan for five minutes before transferring them to a wire rack to cool completely.
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Mini Cupcakes
Mini cupcakes are irresistibly adorable, moist, and flavorful treats topped with creamy buttercream frosting, perfect for various occasions.
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 24 mini cupcakes
Ingredients
Cupcakes
- ¾ cup cake flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅛ teaspoon baking soda
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened to room temperature
- 1 large egg, room temperature
- 2 tablespoons sour cream
- 1½ teaspoons vanilla extract
- ¼ cup whole milk
Vanilla Buttercream Frosting
- ½ cup unsalted butter, softened to room temperature
- ¼ teaspoon salt
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 3 tablespoons heavy cream
- Colorful sprinkles, optional garnish
Instructions
- Preheat oven to 350°F. Line a 24-capacity mini muffin tin with mini cupcake paper liners. Set aside.
- Combine the cake flour, baking powder, salt, and baking soda in a small bowl. Set aside.
- In a large mixing bowl using a handheld mixer on medium speed, beat together the granulated sugar and softened unsalted butter until light and fluffy.
- Add the egg and beat until fully incorporated.
- Add the sour cream and vanilla extract and beat just until combined.
- Add half the flour mixture to the bowl of wet ingredients and beat on low just until the flour is fully incorporated. Add the milk, then the remaining flour mixture. Be sure to incorporate each addition fully before adding the next. You will need to scrape down the sides and bottom of the bowl to ensure that all the batter has been evenly mixed.
- Using a small cookie scoop, scoop out about 1 tablespoon of cupcake batter and fill each paper liner ⅔ full.
- Bake the mini cupcakes for 11-13 minutes or until lightly golden on the edges and a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool in the muffin pan for 5 minutes before transferring them to a wire rack to cool completely on the counter.
- While your mini cupcakes are cooling, you can make your buttercream frosting. In a large mixing bowl, beat on medium speed the softened unsalted butter and salt for 1 minute or until light and fluffy.
- Add 1 cup of the sifted powdered sugar to the beaten butter, and beat on medium-high speed until smooth and fluffy.
- Add the remaining 1 cup of sifted powdered sugar and beat again until smooth.
- Add the vanilla extract and heavy cream to the buttercream frosting. Beat on medium-high speed until your frosting is smooth, light, and fluffy.
- Transfer your buttercream frosting to a piping bag fitted with a piping tip, and frost each of your cooled cupcakes. You can garnish your cupcakes with sprinkles before plating and serving them.
Notes
- Since this is a very simple recipe for classic vanilla mini cupcakes, we recommend using the best quality cake flour and vanilla extract. These are the key ingredients for making soft, beautifully flavored vanilla mini cupcakes.
- You can easily double this recipe to make 48 mini cupcakes or 12 standard-sized cupcakes.Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cupcakes as the suggested bake time approaches.
- When making your buttercream frosting, start on low speed and work up to medium-high speed to avoid getting powdered sugar all over your kitchen counter.
Nutrition
Calories: 134kcal | Carbohydrates: 17g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 60mg | Potassium: 25mg | Fiber: 0.1g | Sugar: 14g | Vitamin A: 227IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.1mg
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Comments
Angie says
Love these cupcakes, perfect for a kid’s birthday party. They’re so fun to decorate with the party theme colors, too.