Hey there, foodie friends! Anne at your service, your favorite culinary guru from Beyond The Bayou Blog. I’m absolutely buzzing with excitement to introduce my delectable creation: Mini Vanilla Cupcakes.
These little wonders are not only adorable to look at but also incredibly delicious to savor. With their delicate vanilla aroma wafting through the kitchen, these mini cupcakes are sure to captivate the senses and bring joy to any occasion.
Whether you’re hosting a party, planning a special dessert spread, or simply craving a small delight, these miniature treats are the perfect choice.
Get ready to embark on a baking adventure filled with simplicity and charm. Let’s dive into the recipe and discover how to craft these irresistible Mini Vanilla Cupcakes that will leave everyone craving for more.
Why You Will Love This Recipe?
- The best thing about mini cupcakes? You get the same amount of cake and frosting in every bite! No more fighting for the last dollop of frosting.
- Hosting a birthday bash? These mini cupcakes are your go-to treat! They’re tiny, cute, and loved by both kids and grown-ups. It’s a win-win!
- Wanna make them your own? Go wild! Customize your mini cupcakes with whatever floats your boat. Pick funky frosting flavors, play with colors, try out different piping styles, or add your favorite toppings. It’s like creating edible art!
Overview: How To Make Mini Vanilla Cupcakes?
These Mini Cupcakes may be small, but they pack a big punch of flavor! Picture this: moist and fluffy vanilla cupcakes topped with a luscious chocolate buttercream frosting. Sounds irresistible, right? Get ready to whip up a batch because these treats are a real crowd-pleaser!
To get started, gather your ingredients. You’ll need flour, salt, baking powder, butter, sugar, eggs, milk, and vanilla extract for the cupcakes. You’ll need butter, cocoa powder, milk, powdered sugar, and more vanilla extract for the decadent chocolate icing.
First up, preheat your oven to 375°F and line your muffin cups with paper. Then, it’s time to dive into the cupcake batter. Cream together the butter and sugar until they’re light and fluffy. Add in the eggs one at a time, mixing well after each addition.
Next, alternate adding the flour mixture (combined with baking powder and salt) and the milk into the buttery goodness, stirring in that fragrant vanilla extract. Once everything’s mixed, divide the batter evenly among your muffin cups and pop them in the oven to bake until they’re golden and a wooden skewer comes out clean.
While your cupcakes cool in the pan, let’s talk frosting. Melt the butter and whisk in the cocoa powder until it’s smooth. Then, add in the milk and more vanilla extract, whisking until it’s frothy and all the cocoa powder is dissolved. Gradually work in the powdered sugar until you’ve got a thick, spreadable frosting. If you like it thicker, just add more powdered sugar. And if you’re feeling fancy, go ahead and sprinkle on some sprinkles for that extra pizzazz!
And there you have it – your homemade Mini Cupcakes are ready to steal the show at any gathering! So go ahead, indulge in these bite-sized delights and watch as they disappear in no time.
Try More Cupcakes Recipes!
Mini Vanilla Cupcakes Recipe
Equipment
- Mixing Bowl
- Measuring Cups
- Whisk
- Mini Cupcake Pan
- Paper liners
- Oven
- Toothpick
Ingredients
- For the Cupcakes
- 2 cup flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsalted butter softened
- 3/4 cup sugar if you like your cupcakes very sweet add a little more.
- 2 eggs
- 1 cup milk
- 2 tsp vanilla extract
- For the Chocolate Icing
- 1/4 cup unsalted butter
- 3 tbs cocoa powder
- 1/4 cup whole milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 375°F and line muffin cups with papers.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Alternately add flour mixture (mixed with baking powder and salt) and milk, beating well; stir in vanilla.
- Divide batter evenly among muffin cups and bake on center rack for 18 minutes or until a wooden skewer removes cleanly.
- Let the mini-cupcakes cool in the pan
Nutrition
Some Things to Keep in Mind!
- Wanna up the moistness? Throw in a 1/4 cup of sour cream or yogurt into the mix. Your taste buds will thank you!
- Flour power! Don’t overdo it. Too much flour spells disaster. Grab a scale if you’ve got one handy. If not, here’s the scoop: fluff your flour with a spoon, scoop it into your measuring cup, then level it off with a knife.
- Keep an eye on the oven! These tiny cupcakes don’t mess around. They can turn from perfectly moist to burnt to a crisp quicker than you can say “yum.†So, set that timer and watch ‘em like a hawk.
What to Serve with This Mini Vanilla Cupcakes?
