Delightful bite-sized vanilla cupcakes topped with creamy buttercream frosting — I find these perfect for parties, afternoon snacks, or anytime I want a little indulgent treat. They’re soft, fluffy, and incredibly satisfying without being too heavy.
Why You’ll Love This Recipe
I love how these mini vanilla cupcakes are simple to make yet feel so special. The batter comes together quickly with basic pantry ingredients, and the mini size makes them perfect for sharing. They’re incredibly moist, full of vanilla flavor, and that buttery frosting takes them over the top. I can decorate them to match any occasion, and they always disappear fast.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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½ cup (115 g) unsalted butter, softened
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½ cup (100 g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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½ cup (120 ml) milk
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1 cup (125 g) all-purpose flour
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½ tsp baking powder
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¼ tsp salt
For the frosting:
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½ cup (115 g) unsalted butter, softened
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1½ cups (180 g) powdered sugar, sifted
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1–2 Tbsp milk or cream
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½ tsp vanilla extract
directions
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I start by preheating the oven to 350 °F (175 °C) and lining a mini muffin pan (about 24 mini cups) with paper liners.
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In a medium bowl, I whisk together the flour, baking powder, and salt, then set it aside.
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In another mixing bowl, I cream the butter and sugar together until it’s light and fluffy — that usually takes about 2–3 minutes.
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I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
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To combine the wet and dry ingredients, I alternate adding them in thirds: one-third of the flour mixture, half of the milk, another third of the flour, the remaining milk, and finally the rest of the flour — mixing gently after each addition until just combined.
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I divide the batter evenly among the prepared mini liners, filling each about two-thirds full.
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The cupcakes bake for 12–15 minutes, or until a toothpick inserted into the center comes out clean.
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I let them cool in the pan for 5 minutes, then move them to a wire rack to cool completely.
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For the frosting, I beat the butter until it’s smooth, then gradually add the powdered sugar, vanilla, and milk (or cream) until I get a smooth, pipeable consistency.
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Once the cupcakes are completely cool, I frost them using a piping bag or simply a knife, and decorate however I like.
Servings and timing
This recipe makes about 24 mini cupcakes.
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Prep time: 15 minutes
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Bake time: 12–15 minutes
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Total time: Around 30 minutes
Each mini cupcake is about 97 calories, so I never feel too guilty about having a couple.
Variations
Sometimes I like to switch things up by replacing a tablespoon or two of the flour with cocoa powder for a chocolate version. For a citrus twist, I add a bit of lemon zest and reduce the vanilla. I also enjoy adding colorful sprinkles, tinting the frosting, or even filling them with a small dollop of jam or ganache before baking.
storage/reheating
I store these mini cupcakes in an airtight container at room temperature for up to 2 days. If I want to keep them longer, I refrigerate them for up to 5 days. Before serving, I let refrigerated cupcakes come to room temperature — that way, the frosting softens up and the cake has the best texture.
FAQs
How do I know when mini cupcakes are done baking?
I insert a toothpick into the center of one — if it comes out clean or with a few dry crumbs, they’re ready.
Can I make these cupcakes ahead of time?
Yes, I often bake them a day in advance and frost them the next day. I just keep them covered and at room temperature or in the fridge.
Can I freeze these mini cupcakes?
I can freeze the unfrosted cupcakes for up to 2 months. When ready to use, I let them thaw at room temperature and frost fresh.
What’s the best way to frost mini cupcakes?
I prefer using a piping bag with a star tip for a neat, swirled look, but a butter knife works fine if I’m short on time.
Can I double the recipe?
Yes, I’ve doubled this recipe for parties before — it works well, but I mix each batch separately to avoid overworking the batter.
Conclusion
These mini vanilla cupcakes are my go-to treat when I want something sweet, shareable, and crowd-pleasing. They’re light, flavorful, and super adaptable for any event or craving. Whether I’m baking for a birthday, holiday, or just a cozy night in, these little bites always deliver big satisfaction.
