Mini Vanillia Cupcakes With Chocolate Butter Cream

Name: Mini Vanillia Cupcakes With Chocolate Butter Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter; 2 cups white sugar; 4 large eggs; 1 ½ cups self rising flour; 1 ½ cups all-purpose flour; 1 cup milk; 1 teaspoon vanilla extract; 1 ½ cups unsalted butter, softened; 2 tablespoons milk; 9 ounces chocolate chips, melted and brought to room temp; 1 teaspoon vanilla extract; 2 ¼ cups powdered sugar, sifted

Servings: persons

1 cup unsalted butter
2 cups white sugar
4 large eggs
1 ½ cups self rising flour
1 ½ cups all-purpose flour
1 cup milk
1 teaspoon vanilla extract
1 ½ cups unsalted butter, softened
2 tablespoons milk
9 ounces chocolate chips, melted and brought to room temp
1 teaspoon vanilla extract
2 ¼ cups powdered sugar, sifted

1
pre heat oven to 350.
2
Cream the soft butter tills it's smooth then add your sugar beat 3 minutes then add eggs one at a time beating well after each.
3
combine both flours then add in 4 parts alternating with the milk.
4
once everything is added spoon into pre-lined mini muffin pan.
5
bake about 15-18 minutes until the tops spring back.
6
remove to a wire rack till completely cooled.
7
Frosting.
8
Cream the soft butter about 3 minutes the add the milk and beat another 2 minute next add the vanilla beat well then on low speed slowly add the powdered sugar till it's all mixed in, beat on low till it reaches the consistency your looking for.

2533

kcal

Calories

148

Fat

280

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 cup unsalted butter, 2 cups white sugar, 4 large eggs, 1 ½ cups self rising flour, and more.

Yes, Mini Vanillia Cupcakes With Chocolate Butter Cream 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.

That's it — enjoy your meal!