Mini Vanilla Cupcakes Recipe

Name: Mini Vanilla Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/3 cup whole milk; 1/2 teaspoon vanilla; 3/4 stick (6 tablespoons) unsalted butter, softened; 1/2 cup plus 1 tablespoon sugar; 1 large egg; 1 3/4 cups vanilla buttercream; Various food colorings* (optional); Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners

Servings: persons

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 large egg
1 3/4 cups vanilla buttercream
Various food colorings* (optional)
Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners

1
Put oven rack in middle position and preheat oven to 350F.
2
Line muffin cups with liners.
3
Whisk together flour, baking powder, and salt in a bowl.
4
Stir together milk and vanilla in a small bowl.
5
Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes.
6
Add egg and beat until just combined.
7
Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
8
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.
9
Invert cupcakes onto a rack and cool completely.
10
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.
11
*Wilton Paste Food Coloring available at wilton.com.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, 1/3 cup whole milk, 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.

Mini Vanilla Cupcakes

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