Description
These Best Mini Vanilla Cupcakes are perfectly moist, flavorful, and topped with a fluffy homemade vanilla buttercream. With a tender crumb and rich buttercream frosting, these bite-sized treats are perfect for parties, celebrations, or anytime you want a delightful dessert. Made with simple ingredients and baked in a mini cupcake pan, they’re easy to portion and share.
Ingredients
Vanilla Cupcakes
- 210 grams all-purpose flour (1 3/4 cups)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon Kosher salt
- 114 grams unsalted butter, softened (1/2 cup)
- 200 grams granulated sugar (1 cup)
- 2 large eggs, room temperature
- 60 grams full-fat sour cream (1/4 cup)
- 60 grams neutral oil (1/4 cup)
- 30 milliliters pure vanilla extract (2 Tablespoons)
- 120 milliliters whole milk (1/2 cup)
Vanilla Buttercream
- 228 grams unsalted butter, softened (1 cup)
- 480 grams powdered sugar, sifted (4 cups)
- Pinch of Kosher salt
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 30 milliliters whole milk, plus more as needed (2 Tablespoons)
- Sprinkles, for decoration (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C) and line a mini cupcake pan with paper liners to get ready for baking.
- Mix Dry Ingredients: In a small bowl, whisk together the flour, baking powder, and salt until all are well combined. Set this mixture aside.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar until the mixture is very light and fluffy, about 3-4 minutes for best texture.
- Add Eggs and Wet Ingredients: Incorporate the eggs one at a time, mixing well after each addition. Then add the sour cream, neutral oil, and vanilla extract, blending until smooth.
- Combine Wet and Dry Mixtures: Add half of the flour mixture to the wet ingredients, followed by half of the milk. Mix on low speed just until combined. Repeat with remaining flour and milk, being careful not to overmix to avoid dense cupcakes.
- Scoop Batter: Using a #60 scoop, distribute the batter evenly among the mini cupcake liners, filling each about 2/3 to 3/4 full. Bake in batches if necessary.
- Bake Cupcakes: Bake for 11-12 minutes, rotating the pan halfway through for even baking. They are done when a toothpick inserted in the center comes out with a few moist crumbs.
- Cool Cupcakes: Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. Let the pan cool before baking additional batches.
- Prepare Vanilla Buttercream: In a large bowl or stand mixer bowl, beat the softened butter with half the powdered sugar until smooth. Gradually add the remaining powdered sugar and continue beating until well combined and thick.
- Add Flavor and Whip: Mix in the pinch of salt, vanilla bean paste or extract, and whole milk. Whip the frosting on medium-high speed for 3-4 minutes until fluffy. Add more milk, 1 teaspoon at a time, if the frosting is too thick.
- Pipe and Decorate: Fit a piping bag with a decorative tip, fill it halfway with the buttercream, and pipe onto the cooled cupcakes. Sprinkle with sprinkles if desired for a festive touch.
- Serve or Store: Serve the cupcakes immediately, or store them in an airtight container for up to 3 days to maintain freshness and flavor.
Notes
- Make sure not to overmix the batter to keep the cupcakes light and fluffy, as overmixing can cause density.
- Use room temperature eggs and butter for better mixing and texture.
- The frosting can be adjusted for consistency by adding milk a teaspoon at a time.
- Store cupcakes in an airtight container at room temperature to keep them moist for up to 3 days.
- When baking in batches, ensure the pan cools completely before adding more batter to maintain even baking results.
- Sprinkles are optional but add a fun, colorful finish perfect for celebrations.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
