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Mini Vanilla Cupcakes

Mini Vanilla Cupcakes

Jennie Duncan

Prep Time 10 mins
Cook Time 12 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 24 mini cupcakes
Calories 239 kcal



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


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



  • 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.


  • 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.


Calories: 239kcalCarbohydrates: 26gProtein: 1gFat: 14gSaturated Fat: 9gCholesterol: 50mgSodium: 34mgPotassium: 49mgSugar: 20gVitamin A: 445IUCalcium: 24mgIron: 0.5mg
Keyword cupcakes, mini muffin, vanilla
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