Vanilla Mini Cupcakes
Prep
15 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Moist and deliciously sweet vanilla cupcakes in a convenient mini size.
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.
Recipe Variations
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