Go Back
This image shows golden mini vanilla cupcakes with chocolate frosting swirls, neatly arranged on a white plate over a spotless white marble countertop.

Mini Cupcakes Recipe

These mini cupcakes are soft, moist, and delightfully fluffy with a tender crumb and sweet vanilla flavor. Quick to whip up with basic pantry ingredients, they're perfect for parties or sweet cravings. Top with your favorite frosting for a charming, bite-sized treat everyone will love.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 4 minutes
Total Time 24 minutes
Course Dessert
Cuisine American
Servings 48 pieces
Calories 70 kcal

Equipment

  • Mini cupcake pan
  • Cupcake Liners
  • Mixing bowls (medium and large)
  • Whisk
  • Hand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Toothpick

Ingredients
  

  • ¾ cup 178ml buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)
  • 1 ½ cups 186g all-purpose flour
  • 1 teaspoon baking powder
  • ½ cup 113g unsalted butter, melted
  • 3 large eggs
  • 1 teaspoon vanilla extract or vanilla bean paste
  • 1 cup 200g granulated sugar
  • ½ teaspoon salt

Frosting Options:

  • Cream Cheese Frosting
  • Vanilla Buttercream Frosting
  • Peanut Butter Frosting
  • Chocolate Buttercream Frosting

Instructions
 

  • Preheat your oven to 350°F and line the mini cupcake pans with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
    This image shows a top-down view of a mini cupcake pan lined with pastel cupcake liners placed on a white marble countertop, ready for baking.
  • In a large bowl, add the melted butter and beat in the sugar using a hand mixer for about 30 seconds until the mixture becomes thick and yellow.
    This image shows a clear glass bowl on a white marble countertop containing flour, baking powder, and salt ready to be mixed.
  • Add the eggs one at a time, beating after each addition, then mix in the vanilla.
    This image shows eggs and vanilla extract being incorporated into a butter-sugar mixture in a clear glass bowl on a white marble surface.
  • Begin adding the flour mixture and buttermilk alternately, starting and ending with the flour, and mix gently to avoid overmixing.
  • Spoon the batter into the liners, filling each about two-thirds full.
    This image shows flour mixture and buttermilk being added alternately to a wet cupcake batter in a glass bowl on a white marble countertop.
  • Bake the cupcakes for 9 to 14 minutes, or until a toothpick inserted in the center comes out clean.
  • Let them cool completely, then frost with your choice of frosting.
    This image shows a mini cupcake pan with each liner two-thirds full of vanilla batter, placed on a spotless white marble countertop.
  • After the frosting school and said it is ready to be served.
    This image shows mini vanilla cupcakes with chocolate frosting beautifully served on a white ceramic plate over a spotless white marble countertop.

Notes

  • To ensure even baking, rotate the cupcake pan halfway through the bake time.
  • Bring eggs and buttermilk to room temperature for a smoother batter.