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–+ servings
Mini vanilla cupcakes with sprinkles.

Mini Vanilla Cupcakes with Vanilla Buttercream

These cute mini vanilla cupcakes with vanilla buttercream are easy to make and easy to customize. They are the perfect treat for parties, birthdays and celebrations.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Dessert
Servings 18 servings
Calories 172 kcal

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

Tips + Variations:
  • 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.
Storage:
  • 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

Calories: 172kcalCarbohydrates: 21gProtein: 1gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 33mgSodium: 191mgPotassium: 20mgFiber: 0.1gSugar: 17gVitamin A: 296IUCalcium: 21mgIron: 0.3mg
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.