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.
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.
- 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.
- Add the eggs one at a time, beating after each addition, then mix in the vanilla.
- 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.
- 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.
- After the frosting school and said it is ready to be served.
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.