Are you craving something sweet but don't want to spend hours in the kitchen? These delightful vanilla mini cupcakes are the perfect solution! Easy to make, irresistibly delicious, and perfect for any occasion – from a casual weeknight treat to a charming party dessert. This recipe is your passport to homemade happiness, proving that delicious baking doesn't have to be complicated. Get ready to whip up a batch of these miniature marvels!
Ingredients:
For the Cupcakes:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) milk
For the Vanilla Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 3-4 cups (360-480g) powdered sugar
- ¼ cup (60ml) milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
Making the Mini Cupcakes:
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners. This prevents sticking and makes cleanup a breeze!
- Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution and prevents lumps in your batter.
- Cream Butter & Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. A stand mixer or hand mixer works perfectly here. This step incorporates air, leading to lighter and fluffier cupcakes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract.
- Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined – be careful not to overmix!
- Fill the Liners: Fill each mini muffin liner about ¾ full.
- Bake: Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep an eye on them!
- Cool: Let the mini cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Making the Vanilla Buttercream Frosting:
- Beat the Butter: In a large bowl, beat the softened butter until light and fluffy.
- Add Powdered Sugar: Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Add Milk & Vanilla: Stir in the milk and vanilla extract. Add a pinch of salt to enhance the sweetness.
- Adjust Consistency: If the frosting is too thick, add more milk, one tablespoon at a time. If it's too thin, add more powdered sugar.
- Frost the Cupcakes: Once the cupcakes are completely cool, frost them generously using a piping bag or a knife.
Cooking Tips for Perfect Mini Cupcakes:
- Room Temperature Ingredients: Using room temperature butter and eggs ensures proper emulsification and a smoother batter.
- Don't Overmix: Overmixing the batter can develop the gluten in the flour, resulting in tough cupcakes. Mix until just combined.
- Properly Filled Liners: Filling the liners ¾ full prevents overflow during baking.
Variations:
- Chocolate Mini Cupcakes: Add ½ cup of unsweetened cocoa powder to the dry ingredients.
- Lemon Mini Cupcakes: Replace the vanilla extract with lemon extract and add the zest of one lemon to the batter.
- Different Frosting: Get creative with your frosting! Try using cream cheese frosting, chocolate frosting, or even a simple glaze.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 150-200 (depending on frosting amount)
- Fat: Approximately 8-10g
- Sugar: Approximately 15-20g
These mini vanilla cupcakes are a fantastic addition to your repertoire of easy recipes and healthy meals. They're a quick dinner idea for a delightful treat, perfect for homemade cooking, and undoubtedly among the best recipes you can make. Enjoy!