These cute and adorable vanilla mini cupcakes with vanilla buttercream frosting are the perfect bite sized party food. With just 9 ingredients and 24 minutes you can bake up a batch of these moist, fluffy and delicious treats.
These mini cupcakes are super cute and the perfect size to grab and eat in just a bite or two. Their handheld size makes them perfect for serving on dessert tables at celebrations, birthdays and any large get together.
Mini desserts are always a hit much like these mini apple pie tarts or mini s'mores pie
📋Ingredients
- Butter - unsalted + softened
- Granulated sugar
- Egg
- Vanilla extract
- Milk
- Flour
- Baking powder
- Salt
- Powdered sugar
- Sprinkles
See recipe card for quantities.
📖Substitutions & Variations
This recipe is super customizable and there are several substitutions and variations you can try.
- Box mix- want to speed things up? You can use boxed cake mix instead of making your own cupcake batter.
- Different flavors - You can really make any flavor for these mini cupcakes. A few that we love are carrot cake cupcakes, Nutella cupcakes, raspberry cupcakes and cookie butter cupcakes.
- Give them a theme - We just used regular rainbow sprinkles for these. But you could use different sprinkles or food coloring for the frosting to make these fit any holiday or theme.
⏲️Instructions
Use these simple step by step instructions to whip up your own batch of mini cupcakes.
Step one: preheat the oven to 350° f. And, prepare the cupcake 10 by placing mini cupcake liners inside and setting it aside.
Step two: Add butter and sugar to the mixing bowl and cream together until smooth. This usually takes about 2 minutes. Then, add in the egg, vanilla and milk and continue mixing until well combined.
Step three: add in the flour, baking powder and salt.
Step four: Then, mix on medium until everything is well combined. You may need to scrape the sides down as you're mixing.
Step five: use a tablespoon to scoop the batter and fill each of the mini cupcake liners about ⅔ of the way full. Bake your cupcakes at 350° f for 14 to 16 minutes.
Step six: to make the frosting, add butter, powdered sugar, vanilla, salt and milk into a bowl.
Step seven: mix on low until everything is well combined. Then, turn the speed to medium and mix until smooth and fluffy.
Step eight: once the cupcakes have cooled, transfer the frosting into a piping bag fitted with a large star tip and place a large mound on the top of each cupcake. Then, sprinkle with sprinkles.
Hint: squeeze the piping bag evenly from the bottom to get a even mound on each cupcake.
⭐Recipe Tips for Success
- Fluffy buttercream- using a paddle attachment will help get your buttercream good and fluffy. Don't forget to bump the speed up to medium and continue mixing until it turns fluffy.
- Don't over mix batter- The key to fluffy and moist cupcakes is not over mixing the batter. Make sure that you only mix it enough to get everything well combined. Also, using a room temperature egg and properly softened butter will decrease the mixing time needed.
Storage
These cupcakes can be kept stored in an airtime container in the refrigerator for 3 to 5 days. Or, they can be flash frozen and put in freezer bags in the freezer for 3 or more months.
💭FAQ
Mini cupcakes are typically around 1 in size versus the 2 in of a standard size cupcake.
Yes, you can make these in any flavor you want. Simply use your favorite cupcake recipe and then use the mini cupcake tin to bake them.
You can definitely make these ahead of time. Just make sure to store them in an airtight container so they don't dry out.
Mini Vanilla Cupcakes with Vanilla Buttercream
Equipment
- Mixing bowl
- measuring cups
- Mini cupcake liners
- Mini cupcake pan
- Piping Bag
- Star Tip
- Measuring Spoons
- Hand or Stand Mixer
Ingredients
For Vanilla Mini Cupcakes
- 6 tablespoon Butter unsalted, softened
- ⅓ cup Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- ¼ cup Milk
- ¾ cup Flour
- ¾ teaspoon Baking Powder
- ¼ teaspoon Salt
For Vanilla Buttercream
- ½ cup Butter unsalted, softened
- 2 cup Powdered Sugar
- ½ teaspoon Salt
- 1 teaspoon Vanilla Extract
- 2 tablespoon Milk
- Rainbow Sprinkles optional decoration
Instructions
Mini Vanilla Cupcakes
- Place mini cupcake liners into the holes of the mini cupcake/muffin tin and set aside.
- Preheat the oven to 350 degrees Fahrenheit.
- Combine 6 tablespoons softened butter with ⅓ cup granulated sugar in the mixing bowl. Cream until smooth - usually takes around 2 minutes.
- Add in one egg, 1 teaspoon vanilla and ¼ cup of milk to mixing bowl and mix on medium until well combined.
- Add in ¾ cup flour, ¾ teaspoon baking powder and ¼ teaspoon of salt. Mix on medium, scraping sides as needed until smooth and well combined.
- Use a tablespoon to scoop batter into the cupcake liners. Filling them about ⅔ of the way full.
- Bake in oven at 350 degrees Fahrenheit for 14 - 16 minutes or until edges are light brown and center is set.
For Vanilla Buttercream
- Combine ½ cup softened butter with 2 cups powdered sugar, 1 teaspoon vanilla, ½ teaspoon salt and 2 tablespoons of milk in the mixing bowl.
- Mix on low until well combined. Then, bump speed up to medium an continue mixing until smooth and fluffy. This takes a few additional minutes.
- Move the buttercream into a piping bag that is fitted with a large star tip.
- Once the cupcakes are cool, pipe a mound on frosting on top of each cupcake and add sprinkles.
Notes
- Make sure to get your buttercream the right fluffy texture. It is best to use a paddle attachment for this.
- Don't overmix your batter or your cupcakes will be heavy. Making sure butter is softened properly and you mix only until things are combined helps this.
- Change up the flavors of these cupcakes by substituting the vanilla extract for almond, lemon, orange or some cocoa powder.
- These can be kept for 3 - 5 days in an airtight container in the fridge. Or, they can be flash frozen and stored in an airtight container or freezer bag in the freezer for up to 3 months.
Nutrition
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
