The Best Mini Vanilla Cupcakes
Listen friends, I only want the best for you and that includes cake. And that's why I've come up with these super vanilla-y mini vanilla cupcakes! They're uber tender, moist, easy-to-bake, and they're topped with the fluffiest vanilla buttercream. And this recipe makes 60 bite-sized cupcakes so you'll have plenty for any party, holiday, or moment worth celebrating.
Ingredients
Vanilla Cupcakes
- 210 grams all-purpose flour (1 3/4 cups)
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon Kosher salt
- 114 grams unsalted butter, softened (1/2 cup)
- 200 grams granulated sugar (1 cup)
- 2 large eggs, room temperature
- 60 grams full-fat sour cream (1/4 cup)
- 60 grams neutral oil (1/4 cup)
- 30 milliliters pure vanilla extract (2 Tablespoons)
- 120 milliliters whole milk (1/2 cup)
Vanilla Buttercream
- 228 grams unsalted butter, softened (1 cup)
- 480 grams powdered sugar, sifted (4 cups)
- Pinch of Kosher salt
- 2 teaspoons vanilla bean paste or pure vanilla extract
- 30 milliliters whole milk, plus more as needed (2 Tablespoons)
- Sprinkles, for decoration (optional)
Equipment
- Stand mixer or hand mixer
- Mini cupcake pan
- Mini cupcake liners
- 1 Piping bag, plus decorative tip
Instructions
Vanilla Cupcakes
- Preheat the oven to 350°F (177°C). Line a mini cupcake pan with paper liners. In a small bowl, whisk the flour, baking powder, and salt together until well-combined. Set aside.
- Using a stand mixer or hand mixer, cream the butter and sugar until the mixture is very light and fluffy, about 3-4 minutes. Add the eggs one at a time until well-mixed. Then, stir in the sour cream, oil, and vanilla extract.
- Pour half the flour mixture into the wet ingredients, followed by half of the milk. Mix on low just until combined. Repeat with remaining flour mixture and milk, stirring just until the batter comes together. Don't over-mix or the cupcakes will come out dense!
- Using a #60 scoop, divide the batter evenly between 60 cupcake liners. They'll be about 2/3-3/4 of the way full. (You will need to work in batches if you only have 1 mini cupcake pan). Bake the cupcakes for 11-12 minutes, rotating the pan halfway through. The cupcakes are ready when an inserted toothpick has just a few moist crumbs on it.
- Let the cupcakes cool in the pan for about 5 minutes. Then, transfer the cupcakes to a wire rack to cool completely. Let the pan cool completely before you bake the rest of the cupcakes.
Vanilla Buttercream
- Add the butter and half of the powdered sugar to a large mixing bowl or the bowl of a stand mixer. Using a hand mixer or stand mixer with a whip attachment, beat the butter and powdered sugar until it's smooth. Add the rest of the powdered sugar, beating the mixture until it's well-combined. The frosting will be thick.
- Add the salt, vanilla bean paste or extract, and whole milk. Whip the frosting on medium-high speed until it's very fluffy, 3-4 minutes. If the frosting is too thick, add more milk 1 teaspoon at a time, as needed.
- Fit a piping bag with a decorative tip. Then, spoon the vanilla buttercream into the bag until it's about halfway full. Pipe the cooled cupcakes with the vanilla buttercream and top with sprinkles, if desired. Serve the cupcakes immediately or store them in an airtight container for up to 3 days. Enjoy!
Notes
For amazing cupcakes every time, measure your ingredients with a kitchen scale! If you don't have one, you can use measuring cups, but make sure you're measuring the flour the right way. First, fluff the flour with a whisk. Spoon the fluffed flour into the measuring cup until it's overflowing and level it off without packing the flour in.
Use good quality butter and vanilla in this recipe, it makes a big difference!
I like vanilla bean paste in the buttercream for a pop of vanilla flavor. But if you don't have any, vanilla extract works great too!
Serving: 1mini cupcake, Calories: 113kcal, Carbohydrates: 14g, Protein: 0.9g, Fat: 6g, Saturated Fat: 3g, Cholesterol: 19mg, Sodium: 44mg, Fiber: 0.5g, Sugar: 11g, Calcium: 12mg, Iron: 0.4mg
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