Description
Delightfully fluffy and tender mini cupcakes topped with a creamy vanilla buttercream frosting. Perfectly portioned in a mini muffin pan, these cupcakes offer a sweet treat that’s ideal for parties, celebrations, or a delightful snack. The recipe features a simple vanilla batter enhanced with a light, luscious frosting that’s easy to pipe or spread.
Ingredients
Cupcakes
- 3/4 cup (108g) all-purpose flour (scoop and level to measure)
- 1 tsp baking powder
- 1/4 tsp salt
- 5 Tbsp (71g) unsalted butter, room temperature
- 6 Tbsp (77g) granulated sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 1/3 cup milk, room temperature
Frosting
- 1 3/4 cups (210g) powdered sugar
- 1/2 cup (113g) unsalted butter, room temperature
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 24-well mini muffin pan (or two 12-well pans) with paper liners to prevent sticking and make removal easier.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside to incorporate the leavening and seasoning evenly.
- Cream Butter and Sugar: Using an electric hand mixer or stand mixer with paddle attachment, cream the room temperature butter and granulated sugar together on a low speed until combined, then increase to high speed. Whip until the mixture is very pale and fluffy, approximately 3 to 4 minutes, then scrape down the bowl.
- Add Egg and Vanilla: Mix in the egg and vanilla extract until fully incorporated for flavor and structure.
- Combine Flour and Milk: Add half of the dry flour mixture to the wet ingredients and mix on low speed just until combined. Then add the milk and continue mixing gently. Finish by adding the remaining flour mixture, mixing until just combined to avoid overmixing.
- Fold Batter: Scrape down the bowl and fold the batter gently with a rubber spatula to ensure even distribution of ingredients without deflating the batter.
- Fill Mini Muffin Pan: Scoop the batter into the prepared mini muffin pan, filling each paper liner about two-thirds full for proper rise without spilling.
- Bake: Place the pan in the preheated oven and bake for 9 to 10 minutes, or until the cupcakes are set and a toothpick inserted into the center comes out clean.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely, approximately 30 minutes.
- Prepare Frosting: In the bowl of an electric stand mixer fitted with the paddle attachment (or using a mixing bowl and hand mixer), add powdered sugar, butter, heavy cream, vanilla extract, and a pinch of salt. Cream on low speed until just combined, then increase to high speed and whip until light and fluffy, about 4 to 5 minutes.
- Decorate Cupcakes: Transfer the frosting to a piping bag fitted with a star tip to pipe decorative swirls over the cooled cupcakes, or simply spread it on with an offset spatula or butter knife. Store cupcakes in an airtight container at room temperature or refrigerate.
Notes
- Ensure all dairy ingredients are at room temperature for best mixing results and batter texture.
- Do not overmix the batter to keep cupcakes light and tender.
- You can substitute milk with a non-dairy alternative if needed, but it may affect the texture slightly.
- If frosting is too soft, chill it briefly before piping.
- Mini cupcakes bake faster than regular size; keep an eye on them to avoid overbaking.
- Store frosted cupcakes at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
