Best 4 Mini Vanilla Cupcake Recipes

MINI VANILLA CUPCAKES

Steps:

• Preheat oven to 350°F. Line a mini cupcake pan with mini cupcake liners.
• Combine the flour, baking powder, and salt in a small bowl and set aside.
• In the bowl of an electric mixture, add the butter and sugar and mix until blended.
• Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the heavy cream, until everything is well combined.
• Fill each cupcake well about 1/2 to 2/3rds full.
• Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
• Combine the powdered sugar, butter, 2 tablespoons of heavy cream and vanilla extract in a mixing bowl.
• Beat with a whisk attachment, on low speed, then medium, until well blended and creamy, adding more heavy cream, if needed.
• Top the cooled cupcakes the vanilla buttercream using a piping bag and tips (I used this one), a spatula, or butter knife.
• Decorate with sprinkles and/or candy, if desired.

MINI VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
• Sift flour, baking powder, and salt into a bowl.
• Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
• Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

MINI VANILLA CUPCAKES

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
• Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
• Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.
• For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.
• *Wilton Paste Food Coloring available at wilton.com.

MINI VANILLA CUPCAKES

Steps:

• Preheat oven to 350°F Line mini muffin pans with paper liners.
• CUPCAKES: Combine evaporated milk and vinegar. The milk will thicken up. Reserve.
• Beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well. Add vanilla.
• Combine dry ingredients in a separate bowl. Add half of the dry mixture to wet ingredients. Mix well. Add reserved milk and remaining dry ingredients. Place batter into prepared pans.
• Bake in preheated oven 15 minutes. Cool.
• VANILLA ICING: Beat all the ingredients for 3-5 minutes until smooth and creamy. Ice cupcakes once cooled. Decorate with multi-colored sprinkles.