Description
Delightful bite‑sized vanilla cupcakes topped with buttercream frosting — perfect for parties or snacks.
Ingredients
- ½ cup (115 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup (120 ml) milk
- 1 cup (125 g) all‑purpose flour
- ½ tsp baking powder
- ¼ tsp salt
- For the frosting:
½ cup (115 g) unsalted butter, softened
1½ cups (180 g) powdered sugar, sifted
1–2 Tbsp milk or cream
½ tsp vanilla extract
Instructions
- Preheat oven to 350 °F (175 °C). Line a mini muffin pan (about 24 mini cups) with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a mixing bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes.
- Add eggs one at a time, beating after each addition. Stir in vanilla extract.
- Alternately add the dry ingredients and milk in thirds — e.g. add one‑third flour mixture, then half the milk, then next third flour, then remaining milk, then last flour — mixing gently until just combined.
- Divide batter evenly among mini liners, filling each about 2/3 full.
- Bake for 12–15 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While they cool, prepare the frosting: beat the butter until smooth, then gradually add powdered sugar, vanilla, and milk (or cream) until you reach a piping‑consistency frosting.
- Once cupcakes are completely cooled, frost them with a piping bag or a knife, and decorate as desired.
Notes
- Be careful not to overmix the batter — overmixing can make cupcakes dense.
- You can flavor the cupcakes (e.g. chocolate, lemon) by substituting part of flour with cocoa powder, or adding lemon zest and reducing vanilla.
- For variation, add sprinkles, colored frosting, or fillings (jam, chocolate ganache).
- Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- Let refrigerated cupcakes come to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 mini cupcake (approx. 25 g)
- Calories: ≈ 97 kcal
- Fat: ≈ 5.0 g
- Carbohydrates: ≈ 13.0 g
- Protein: ≈ 0.9 g
