Mini Vanilla Cupcakes – a delicious recipe with Flour, Baking Powder, Butter, Sugar, Egg, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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1. Preheat oven to 350 F.
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2. Line a 24-cup mini muffin pan with paper liners.
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3. Whisk the flour and baking powder in a bowl.
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4. In a separate large bowl, mix butter and sugar with an electric mixer until light and fluffy. Stir in the eggs, one at a time. Wait until the first is fully absorbed before adding another egg.
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5. Next, add vanilla extract and milk.
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6. Then, slowly add the flour and baking powder mixture while mixing. Pour the batter evenly into the paper liners, filling each about 1/2 to 2/3 full.
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7. Bake in the preheated oven until the tops spring back when lightly pressed, about 12 to 15 minutes.
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9. Remove from oven. Decorate with a chocolate chip on top.
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10. Enjoy!
3736
kcal
Calories
208
g
Fat
416
g
Carbs
40
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1-1/3 cup Flour, 1/2 teaspoons Baking Powder, 1/3 cups Butter, 2/3 cups Sugar, and more.
Yes, Mini Vanilla Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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