• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Diary of a Real Housewife
  • Easy Recipes
    • Appetizers & Sides
    • Breakfast
    • Dessert
    • Holiday Food
    • Kids Food
    • Main Dish
    • Slow Cooker
    • Soups & Salads
  • Holidays
    • Party
    • Super Bowl
    • Valentines Day
    • St. Patricks Day
    • Easter
    • 4th of July
    • Fall
    • Thanksgiving
    • Christmas
  • Episodes
  • Get Inspired
    • Recipe Roundups
  • Free Meal Planning Printable
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Episodes
  • About
  • Contact
  • Free Meal Planning Printable
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Dessert » Mini Vanilla Cupcakes

    Mini Vanilla Cupcakes

    Published: Dec 28, 2021 by Jennie · This post may contain affiliate links

    429 shares
    • Share
    • Tweet
    • Yummly
    • Email
    Jump to Recipe Print Recipe

    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. 

    Mini Vanilla Cupcakes on blue towel

    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.

    Ingredients:

    • 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.

    sifting the dry ingredients together

    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.

    mixing together the eggs and sugar for the cupcakes

    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 ¼ a cup milk, then flour, then milk, and then flour.

    mixing together the wet and dry ingredients for the cupcakes

    Step five: Spoon cupcake batter into your prepared mini muffin tin. You only want to fill each cupcake about ¾ 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.

    Ingredients:

    • 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!

    Mini Vanilla Cupcakes

    If you tried this recipe or any of my recipes I would love to hear from you, leave me a comment below. You can also connect with me on FACEBOOK, INSTAGRAM, PINTEREST, and YOUTUBE.

    I would love for you to follow along and discover more amazing recipes.

    Show me what you are making, tag us, or use hashtag #TDOARH


     

    Mini Vanilla Cupcakes

    Mini Vanilla Cupcakes

    Jennie Duncan
    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. 
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 12 mins
    Total Time 22 mins
    Course Cupcakes, Dessert
    Cuisine American, dessert
    Servings 24 mini cupcakes
    Calories 239 kcal

    Ingredients
      

    Cupcakes:

    • 1 ½ cups all-purpose flour
    • 1 ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 2 eggs room temperature
    • ⅔ cup sugar
    • ¾ cup unsalted butter melted
    • 2 teaspoons vanilla extract
    • ½ cup milk

    Frosting:

    • 2 cups confectioners' sugar
    • 1 cup unsalted butter softened
    • ½ teaspoon vanilla extract
    • 1 teaspoon heavy whipping cream
    • ¾ cup sprinkles

    Instructions
     

    Cupcakes:

    • Preheat your oven to 350 degrees. Prepare a mini muffin tin with nonstick cooking spray. Sift together flour, baking powder, and salt then set aside.
    • Using an electric mixer to beat eggs and sugar. Beat for 1-2 minutes until eggs are a light yellow. While still mixing very slowly pour in melted butter and vanilla extract.
    • Slowly mix in milk and your dry ingredients. Adding in a little at a time back and forth, scraping the sides as needed until all ingredients are well combined
    • Spoon cupcake batter into your prepared mini muffin tin about ¾ the way full. Bake for 10-12 minutes or until cupcakes are cooked through and a toothpick can come out clean. Place on a rack to cool completely before icing.

    Frosting:

    • With an electric mixer cream together confectioners' sugar and softened butter. Once well combined add in vanilla extract and heavy whipping cream then mix in again. Add to a piping bag and top on cooled cupcakes. Top with sprinkles.

    Notes

    • 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.

    Nutrition

    Serving: 1cupcakeCalories: 239kcalCarbohydrates: 27gProtein: 2gFat: 14gSaturated Fat: 9gTrans Fat: 1gCholesterol: 50mgSodium: 34mgPotassium: 50mgFiber: 1gSugar: 20gVitamin A: 445IUVitamin C: 1mgCalcium: 24mgIron: 1mg
    Keyword Mini Vanilla Cupcakes, Vanilla Cupcakes, Vanilla Cupcakes with Vanilla Buttercream Frosting
    Tried this recipe?Let us know how it was!

    signatures

     

    « Slow Cooker Root Beer Chicken
    Cream Cheese Sugar Cookies »
    429 shares
    • Share
    • Tweet
    • Yummly
    • Email

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    face

    Hi, I'm Jennie! I'm a busy mom of three and I love cooking and sharing easy recipes. From slow cooker meals to casseroles all my recipes are simple to make and ones the entire family will love.

    More about me

    Popular

    • Funfetti Dip
    • 5 Layer Dip
    • Taco Bowl
    • Pimento Cheese Dip

    Easy Recipes

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    It is not permissible to copy anything from my site without prior written consent. Any use of a picture must have a working link back to my site.

    Some links on this site are affiliate links and always fully disclosed. This means I could earn a commission with clicks or purchases when using those links. No affiliate sways my decisions in products I use or love. All thoughts about items are 100% my own.

    Make sure to follow all safety procedures when completely any tutorials on my blog and assume your own risk. The Diary of a Real Housewife is not liable for any projects that you may complete from ideas found on this blog.

    Copyright © 2010 - 2021 · Jennifer Duncan, The Diary of a Real Housewife · All Rights Reserved.

    429 shares