Vanilla Mini Cupcakes
Prep
15 mins
Cook
25 mins
Servings
12
Difficulty
Easy
These adorable vanilla mini cupcakes are one of my favorite go to treats when I want something homemade without spending hours in the kitchen. Ready in just 40 minutes from start to finish, they're perfect for busy weeknights or last minute gatherings. The butter in these little cakes not only creates that rich, tender crumb we all crave but also provides fat soluble vitamins that help your body absorb essential nutrients. Best of all, this recipe uses simple pantry staples, so you likely have everything on hand already. Each bite delivers pure vanilla bliss, and the tiny size makes them irresistible.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 ggranulated sugar
- 3 nullegg yolks
- 100 gbutter, softened
- 2 nulllarge eggs
- 1 mLvanilla extract
- 150 mLmilk
- 3 gbaking powder
- 1 gsalt
- 50 gconfectioners' sugar
- 20 gpowdered sugar
- 5 mLblue food coloring
Detail level
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup mini muffin tin with cupcake liners.
Tip: For easy removal, use paper liners.
- 2
In a medium bowl, whisk together flour, baking powder, and salt.
Tip: Sift the dry ingredients to remove lumps.
- 3
In a large bowl, use an electric mixer to beat the butter until creamy.
Tip: Make sure the butter is softened before beating.
- 4
Gradually add the granulated sugar and beat until light and fluffy.
Tip: Use a high-speed mixer for this step.
- 5
Beat in the egg yolks one at a time, followed by the vanilla extract.
Tip: Make sure each yolk is fully incorporated before adding the next.
- 6
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Do not overmix, as this can lead to dense cupcakes.
- 7
Divide the batter evenly among the muffin cups.
Tip: Use an ice cream scoop or spoon to portion the batter.
- 8
Bake for 15-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Tip: Keep an eye on the cupcakes to avoid overbaking.
- 9
Allow the cupcakes to cool completely in the pan.
Tip: This will help the cupcakes retain their shape.
- 10
Once cooled, frost the cupcakes with confectioners' sugar buttercream and decorate with blue food coloring.
Tip: Use a small amount of food coloring for a subtle color.
- 11
Dust the cupcakes with powdered sugar and serve.
Tip: Optional: Add a sprinkle or two for extra decoration.
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