Mini Cupcakes

You'll love our irresistible Vanilla Mini Cupcakes! These bite-sized treats are moist, fluffy, and bursting with classic vanilla flavor.

Course Dessert

Cuisine American

Keyword cupcakes, mini, vanilla

Prep Time 10

Cook Time 16

Decorate 15

Total Time 41

Servings servings

Calories 156kcal

Preheat the oven to 350 degrees. Prepare the mini muffin tin by placing mini cupcake liners in each well. Set aside.
Combine the softened butter and sugar in the mixer bowl. Cream together with the paddle attachment until smooth.
Add in the egg, vanilla, and milk and mix until combined.
Add the flour, baking powder, and salt. Mix until smooth - scraping the sides often and mixing well.
Use a small ice cream scoop or a tablespoon to divide out the batter and fill each of the mini cupcake liners until they are about ⅔ full.
Bake in the preheated oven for about 14-16 minutes or until the edges are slightly brown and the center is set. Allow to cool completely before decorating.

Combine the softened butter, confectioner’s sugar, vanilla, salt, and milk in the mixer bowl.
Mix on low speed until combined. Then increase the speed to medium and beat well until smooth and fluffy. Stop the machine, scrape down the sides, and mix again to ensure everything is thoroughly combined.
Transfer the frosting to a pipingag that has been fitted with a large star tip.
Once the cupcakes are cool, pipe a swirl of frosting on the top of each cupcake.
Decorate with sprinkles.

Storage:
Cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.