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close up of a mini cupcake

Mini Cupcakes Recipe

Bernice Baran
Mini cupcakes are a cuter way to eat a classic cupcake and just as quick and easy to bake.
4.77 from 180 votes
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Prep Time 45 minutes
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 1 hour 25 minutes
Course Cupcakes
Cuisine American
Servings 24 cupcakes
Calories 144 kcal

Ingredients
  

Vanilla Cupcakes

  • 3/4 cup (86g) cake flour spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (56g) butter melted
  • 1 large 30g egg white, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (59mL) whole milk room temperature
  • 1/4 cup (56g) sour cream

Vanilla Buttercream

  • 1/2 cup (113g) unsalted butter room temperature
  • 2 cup (240g) powdered sugar spooned and leveled
  • 1-2 tsp vanilla extract or paste
  • 2-4 Tbsp (30-60mL) heavy whipping cream room temperature

Instructions
 

Vanilla Cupcakes

  • Preheat the oven to 350F/177C convection (325F/163C conventional) and line a mini muffin tin with cupcake liners (preferably a light colored pan).
  • In a medium bowl, whisk together the cake flour, baking powder, salt and sugar.
    3/4 cup (86g) cake flour, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup (100g) granulated sugar
  • Add the melted butter to the dry ingredients and whisk together until it's combined.
    1/4 cup (56g) butter
  • Add the egg white and vanilla extract and mix until they're fully combined.
    1 large, 1 tsp vanilla extract
  • Add the milk and sour cream and mix just until the cupcake batter is smooth.
    1/4 cup (59mL) whole milk, 1/4 cup (56g) sour cream
  • 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.*
  • 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

  • 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.
    1/2 cup (113g) unsalted butter
  • 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.
    2 cup (240g) powdered sugar, 1-2 tsp vanilla extract
  • Add the heavy whipping cream and beat the frosting until it's well combined. Pipe onto the cooled cupcakes and decorate however you like.
    2-4 Tbsp (30-60mL) heavy whipping cream

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
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