Mini Cupcakes
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Mini Cupcakes
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A bite size decadent dessert that includes a fluffy, tender, sweet vanilla cake topped with a rich buttercream swirled atop. They're one of the cutest treats you can make!
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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, brought to room temperature
- 6 Tbsp (77g) granulated sugar
- 1 large egg, brought to room temperature
- 1 tsp vanilla extract
- 1/3 cup milk, brought to room temperature
Vanilla Buttercream Frosting
- 1 3/4 cups (210g) powdered sugar
- 1/2 cup (113g) unsalted butter, brought to room temperature
- 2 Tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- Preheat oven to 350 degrees. Line a 24 well mini muffin pan (or two 12 well) with paper liners.
- For the cupcakes: In a medium mixing bowl whisk together flour, baking powder, and 1/4 tsp salt. Set aside.
- In a large mixing bowl using an electric hand mixer (or with a stand mixer and paddle attachment) cream together 5 Tbsp butter with the granulated sugar until combined on a lower speed, then increase to high heat and whip until very pale and fluffy, about 3 to 4 minutes. Scrape down bowl.
- Mix in egg and vanilla extract.
- Add in half of the flour mixture and mix on low speed just until combined, then mix in milk until just combined, then finish by mixing in last half of the flour mixture until just comibned.
- Scrape down bowl and fold mixture with a rubber spatula to ensure ingredients are evenly incorporated.
- Scoop batter into prepared mini muffin pan filling paper liners 2/3 full.
- Bake in preheated oven until cupcakes are just set and a toothpick inserted into center comes out clean, about 9 to 10 minutes.
- Let cool in pan for a few minutes then transfer to a wire rack to cool completely, about 30 minutes.
- For the frosting: Add all frosting ingredients to the bowl of an electric stand mixer fitted with the paddle attachment (or use a mixing bowl and an electric hand mixer). Cream on low speed until combined then increase to high speed and whip until light and fluffy, about 4 to 5 minutes.
- Transfer frosting to a piping bag fitted with a star tip and pipe frosting over cupcakes or simply spread frosting over with an offset spatula or butter knife. Store the cupcakes in an airtight container at room temperature or in the fridge.
Notes
- Plan on about 3 to 4 mini cupcakes per person, 4 mini is equal to a standard size 1 cupcake.
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