Description
These delightful mini cupcakes are soft, fluffy, and topped with a creamy vanilla buttercream frosting. Perfect for parties, celebrations, or just a sweet treat!
Ingredients
Scale
For the Cupcakes:
- 3/4 cup (108g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp (71g) unsalted butter, brought to room temperature
- 6 Tbsp (77g) granulated sugar
- 1 large egg, brought to room temperature
- 1 tsp vanilla extract
- 1/3 cup milk, brought to room temperature
For the Vanilla Buttercream Frosting:
- 1 3/4 cups (210g) powdered sugar
- 1/2 cup (113g) unsalted butter, brought to room temperature
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a 24-well mini muffin pan (or two 12-well pans) with paper liners.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the butter and granulated sugar until pale and fluffy, about 3-4 minutes.
- Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
- Combine Wet and Dry Ingredients: Add half of the flour mixture and mix on low speed until combined. Then mix in the milk until just combined, followed by the remaining flour mixture.
- Fill and Bake: Fill each paper liner about 2/3 full with batter. Bake for 9-10 minutes or until a toothpick inserted comes out clean. Let cool for a few minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: In a mixing bowl, combine all frosting ingredients. Cream on low speed until combined, then increase to high speed and whip until light and fluffy, about 4-5 minutes.
- Frost the Cupcakes: Pipe or spread the frosting onto cooled cupcakes.
- Store the Cupcakes: Store in an airtight container at room temperature for up to 2 days, in the fridge for up to 4 days, or freeze for up to 3 months.
Notes
For a more colorful presentation, consider adding food coloring to the frosting.
- Prep Time: 15 mins
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg