With a soft, fluffy crumb and a rich vanilla buttercream topping, these Mini Vanilla Cupcakes are topped with a sprinkle of cheerful rainbow jimmies, making them as delightful to look at as they are to eat. Ideal for gatherings, birthdays, or simply a sweet snack, these mini cupcakes are the perfect little indulgence, bringing all the classic flavor of a full-sized cupcake into a bite-sized treat.
Cupcakes might just be my ultimate weakness. There’s something about that soft, fluffy cake and creamy frosting that calls to me every time! But as much as I love a full-sized cupcake, I wanted a way to indulge without overdoing it. That’s where these mini vanilla cupcakes come in—they're the perfect solution. These bite-sized treats give me all the joy of a cupcake in a more modest, satisfying portion.
They’re just as delicious as their full-sized counterparts, and the best part? They pair so perfectly with my favorite vanilla latte. Whether I’m having a quiet moment in the afternoon or treating myself on the weekend, this duo is my go-to treat. The warmth of the coffee and the sweet, tender mini vanilla cupcake recipe are a match made in dessert heaven.
Ingredients
- Unsalted Butter – Use softened unsalted butter for the cupcakes and frosting. If using salted butter, reduce the amount of added salt later in the recipe.
- Sugar – Granulated sugar is used to sweeten both the cupcakes and the frosting.
- Egg – Use a large egg for best results. Make sure it’s at room temperature to help create a better texture in the batter.
- Vanilla Extract – Opt for pure vanilla extract for a more authentic flavor.
- Milk – Whole milk is recommended for a rich taste and moisture. If you prefer a lighter option, you can use low-fat milk or a non-dairy alternative like almond or oat milk.
- All-Purpose Flour – Use standard all-purpose flour for the best structure. Sift the flour to ensure accurate measuring.
- Baking Powder – Check the expiration date to ensure it’s fresh, as old baking powder can affect the rise of your cupcakes.
- Salt – A pinch of salt enhances the sweetness of the cupcakes.
- Powdered Sugar – Powdered sugar help to achieve a smooth texture in the frosting.
- Rainbow Jimmy Sprinkles – Choose colorful sprinkles to add a fun, festive touch to your mini cupcakes!
See recipe card for exact quantities and more detailed instructions.
Instructions
- Step 1: In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth. Add in the egg, vanilla and milk and mix until combined. Add in the flour, baking powder and salt. Mix until smooth - scraping the sides often and mixing well.
- Step 2: Scoop the cupcake batter into liners. Bake in the preheated oven for about 14-16 minutes or just until the edges are slightly brown and the center is set. Allow to cool completely before decorating.
- Step 3: For the frosting - in the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla, salt and milk. Mix on low speed until combined. Then bump up the speed to medium and mix until smooth and fluffy. Stop the machine, scrape down the sides and mix again to ensure everything is thoroughly combined.
- Step 4: Transfer the frosting to a piping bag fitted with a large star tip. Once the cupcakes are cool, pipe a mound of frosting on each cupcake or frost woth a knife. Decorate with sprinkles if desired.
Hint: Use a small cookie scoop to get the right amount of batter every time.
Variations/ Substitutions
- Chocolate Mini Cupcakes: Substitute ¼ cup of the all-purpose flour with unsweetened cocoa powder for a rich chocolate flavor.
- Lemon Mini Cupcakes: Add 1 tablespoon of fresh lemon zest to the batter and substitute some of the vanilla extract with lemon extract for a bright citrus twist.
- Dairy-Free: Use coconut oil or dairy-free margarine in place of butter and non-dairy milk (like almond or soy milk) instead of regular milk. For the frosting, substitute with a dairy-free butter alternative.
- Mix ins - Add mini chocolate chips or dried fruit like cranberries or nuts to the batter.
Equipment
To create these delightful mini vanilla cupcakes, you’ll need a few specific tools to ensure they come out perfectly.
Mini Muffin Tin: A standard muffin tin will be too large, so look for one specifically designed for mini muffins, ideal for that bite-sized treat.
Mini Cupcake Liners: Using mini cupcake liners not only makes for easy removal but also adds a fun touch to your cupcakes. Choose colorful or patterned liners to match the season or holiday.
Piping Bag: A piping bag is key for frosting your mini cupcakes with precision and style. It allows for neat and attractive decoration. If you don’t have a piping bag, a resealable plastic bag with one corner snipped off can work in a pinch.
Star Tip: A large star tip is perfect for creating beautiful swirls and designs with your frosting. This tool adds a professional touch to your cupcakes, making them look as delightful as they taste.
Storage
Unfrosted mini vanilla cupcakes can be store in an airtight container at room temperature for several days. Frosted cupcakes should be stored in the fridge.
Flash freeze cool frosted or unfrosted cupcakes on a baking sheet for 1-2 hours before transferring to storage bags or an airtight container. Freeze for up to 3 months.
Top Tips
- Measure ingredients accurately using a kitchen scale or measuring cups.
- Bring butter, eggs, and milk to room temperature for a smoother batter.
- Mix the batter just until combined; don’t overmix.
- Fill mini cupcake liners about ⅔ full to allow for rising.
- Check for doneness at 14 minutes; cupcakes are ready when a toothpick comes out clean.
- Let cupcakes cool completely before frosting to avoid melting.
- Use a piping bag with a star tip for a professional-looking frosting finish.
- Add sprinkles immediately after frosting to help them stick.
FAQ
If using a standard-sized muffin tin, you will need to adjust the baking time.
Yes, you can bake the mini vanilla cupcakes a day in advance. Store them in an airtight container at room temperature. Alternatively, you can freeze them unfrosted for up to three months and frost them when ready to serve.
Related
Do you like mini two bite dessert recipes? Try these:
If you like this Mini Vanilla Cupcake recipe, please leave a 5-star rating.
RECIPE
Mini Vanilla Cupcakes with Vanilla Buttercream
Ingredients
For the Cupcakes
- 6 Tablespoons unsalted butter softened
- ⅓ cup sugar
- 1 egg
- 1 teaspoon vanilla
- ¼ cup milk
- ¾ cup flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
For the Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 2 Tablespoons milk
- Rainbow jimmy sprinkles to decorate
Instructions
- Preheat the oven to 350 degrees. Prepare the mini muffin tin by placing mini cupcake liners. Set aside.
- In the bowl of a stand mixer, combine the softened butter and sugar. Cream until smooth. Add in the egg, vanilla and milk and mix until combined.
- Add in the flour, baking powder and salt. Mix until smooth - scraping the sides often and mixing well.
- Use a small ice cream scoop or a tablespoon to divide out the batter and fill each of the mini cupcake liners until they are about ⅔ full.
- Bake in the preheated oven for about 14-16 minutes or just until the edges are slightly brown and the center is set. Allow to cool completely before decorating.
- For the frosting - in the bowl of a stand mixer, combine the softened butter, powdered sugar, vanilla, salt and milk.
- Mix on low speed until combined. Then bump up the speed to medium and mix until smooth and fluffy. Stop the machine, scrape down the sides and mix again to ensure everything is thoroughly combined.
- Transfer the frosting to a piping bag fitted with a large star tip.
- Once the cupcakes are cool, pipe a mound of frosting on each cupcake or frost woth a knife. Decorate with sprinkles if desired.
Nutrition
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