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Mini Cupcakes Recipe

4.77 from 182 votes
prep 45 minutes
cook 10 minutes
Additional Time 30 minutes
total 1 hour 25 minutes
Serves 24 cupcakes
Mini cupcakes are a cuter way to eat a classic cupcake and just as quick and easy to bake.
Author: Bernice Baran
Servings 24 cupcakes

Ingredients

Vanilla Cupcakes

  • 90 grams cake flour, spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 100 grams granulated sugar
  • 56 gram butter, melted
  • 1 large egg white, room temperature
  • 1 tsp vanilla extract
  • 60 mL whole milk, room temperature
  • 56 grams sour cream

Vanilla Buttercream

  • 113 grams unsalted butter, room temperature
  • 240 grams powdered sugar, spooned and leveled
  • 1-2 tsp vanilla extract, or paste
  • 30-60 mL heavy whipping cream, room temperature

Method

Vanilla Cupcakes

  1. Preheat the oven to 350F/177C convection and line a mini muffin tin with cupcake liners (preferably a light colored pan).
  2. In a medium bowl, whisk together the cake flour, baking powder, salt and sugar.
    90 grams cake flour spooned and leveled, 1 tsp baking powder, 1/4 tsp salt, 100 grams granulated sugar
  3. Add the melted butter to the dry ingredients and whisk together until it's combined.
    56 gram butter melted
  4. Add the egg white and vanilla extract and mix until they're fully combined.
    1 large egg white room temperature, 1 tsp vanilla extract
  5. Add the milk and sour cream and mix just until the cupcake batter is smooth.
    60 mL whole milk room temperature, 56 grams sour cream
  6. Fill each cupcake liner about 3/4 full. Bake for 10-12 minutes. When you press on the center of the cupcake it should spring back.*
  7. Remove from the oven and let them cool in the pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Vanilla Buttercream

  1. Place the butter in the bowl of a stand mixer, fitted with a whisk attachment. Beat the butter for about five minutes, scraping the bottom and sides of the bowl halfway through.
    113 grams unsalted butter room temperature
  2. Add the powdered sugar and vanilla extract and beat the frosting on low until it's combined. Then increase the speed to medium-high for another 5 minutes, scraping the bottom and sides of the bowl halfway through.
    240 grams powdered sugar spooned and leveled, 1-2 tsp vanilla extract or paste
  3. Add the heavy whipping cream and beat the frosting until it's well combined. Pipe onto the cooled cupcakes and decorate however you like.
    30-60 mL heavy whipping cream room temperature

Notes

*the vanilla cupcake recipe was designed to stay pale so don't look for a golden brown color when it's finished baking.

Nutrition

Serving: 1gCalories: 144kcalCarbohydrates: 17gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 67mgSugar: 14g
Course: Cupcakes
Cuisine: American
Keyword: american buttercream, cupcake, mini cupcake, vanilla buttercream, vanilla cupcake