Mini Vanilla Cupcakes

These basic Mini Vanilla Cupcakes are soft and light then topped with a buttercream frosting. A simple cupcake recipe is the best. These are similar to my Vanilla Cupcake Recipes that I baked in a standard-size muffin tin. 

These Mini Vanilla Cupcakes are as delicious as they are adorable. I love just about anything made in a mini muffin tin.

They are the perfect bite-size treat and taste amazing. When hosting a birthday party nothing beats these adorable treats. I love topping mine with bright rainbow sprinkles.

If you love this recipe, then make sure to check out all these other recipes to use your mini muffin tin for like these Chocolate Chip Pancake Mini Muffins or these Sugar Donut Mini Muffins. 

How to make these Mini Vanilla Cupcakes:

Making these are pretty simple. For this recipe, I did use my stand mixer to make both the cupcakes and the frosting.

If you don’t have then a handheld mixer will be perfectly fine. First you make your cupcake batter, and while the cupcakes are baking you can make the frosting.

Make sure your cupcakes are fully cooled before icing them.

Ingredient Notes:

• All-Purpose Flour
• Baking Powder
• Salt
• Eggs (room temperature)
• Sugar
• Unsalted Butter (melted)
• Vanilla Extract
• Milk

Directions:

Step one: Preheat your oven and then prepare a mini muffin tin with nonstick cooking spray.

I just used a good amount of an oil-based cooking spray, and my muffins came out perfectly.

Step two:  Sift together flour, baking powder, and salt then set aside.

Step three: Now it’s time to beat your eggs and sugar separate from your dry ingredients that you just sifted together.

Use your electric mixer to beat eggs and sugar. This could take a couple of minutes. Usually, 1-2 minutes and you know it’s done with your eggs are a light yellow.

While still mixing very slowly pour in melted butter and vanilla extract.

• Cooking tip: Don’t add hot butter to eggs. The butter could actually end up cooking your eggs and you don’t want scrambled eggs in your cupcakes. Once your butter is melted allow it to sit for a minute or two and when whisking them into the eggs do it very slowly.

Step four: Slowly mix in milk and your dry ingredients into your mixing bowl with the eggs.

Add in a little at a time back and forth, scraping the sides as needed until all ingredients are well combined.

I usually will add a 1/4 a cup milk, then flour, then milk, and then flour.

Step five: Spoon cupcake batter into your prepared mini muffin tin. You only want to fill each cupcake about 3/4 the way full.

This way they don’t rise to much over, and you end up with a top-heavy cupcake. Now bake until cupcakes are cooked through, and a toothpick can come out clean.

Step six: Place on a rack to cool completely before icing.

How to make the Homemade Frosting:

Making homemade frosting is so simple. It only takes basic ingredients all whipped together.

Ingredient Notes:

• Confectioner’s Sugar
• Unsalted Butter (softened)
• Vanilla Extract
• Heavy Whipping Cream
• Sprinkles

Directions:

Step one: Start again with your electric mixer and cream together confectioners’ sugar and softened butter.

Step two: Once well combined add in vanilla extract and heavy whipping cream then mix in again.

Step three: Add to a piping bag and top on cooled cupcakes.

Step four: After they were iced, I topped my cupcakes with sprinkles.

Equipment you will need for this recipe:

Here are some of the items I used to make this recipe. If you do not have a hand mixer, a stand mixer will work just as well! If you do not have a flour sifter you can use a fork when mixing the flour to get almost the same result.

• Hand Mixer
• Flour Sifter
• Mini Muffin Tin

Tips for making a great cupcake:

1. Use room temperature ingredients: Room temperature ingredients will not cause any drastic temperature changes to your batter when mixing. Yes, you need to melt the butter, but allow it to cool to room temperature before you mix it in with the ingredients.
2. Make sure to use accurate measurements: If you do not measure accurately and use a heaping “cup” of flour you will have too much, and your cupcakes will be dense and/or dry. One thing about this recipe is it is very simple to make but does need to be precise. Making a fluffy, moist cupcake is tough for a lot of people (including me), and using accurate measurements definitely helps!
3. Allow to cool before icing: This may sound like a no-brainer but icing these cupcakes that are still even a little warm will melt your frosting and make the frosting look runny. part of the appeal and deliciousness of cupcakes is how the frosting looks. Having beautiful frosting will make your mouth water before even tasting them!

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