Description
Delightfully bite-sized mini cupcakes with a moist, tender crumb and creamy vanilla buttercream frosting. Perfect for parties, gatherings, or a sweet treat anytime.
Ingredients
Scale
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons heavy cream
- Food coloring (optional)
- Sprinkles or other toppings (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners to ensure easy removal and prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and whole milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing and keep the cupcakes tender.
- Fill and Bake: Spoon the batter into the prepared mini muffin pans, filling each cup about 2/3 full to allow room for rising. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Let the mini cupcakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely before frosting.
- Make Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition to achieve a smooth consistency.
- Add Flavor and Adjust Consistency: Mix in the vanilla extract and heavy cream until the frosting reaches the desired consistency. Add food coloring if you want to customize the color.
- Frost and Decorate: Once the cupcakes are fully cooled, frost them using a piping bag or spatula. Add sprinkles or other toppings as desired to finish.
Notes
- Ensure butter is softened for easier mixing and smooth batter.
- Do not overmix the batter to keep cupcakes light and fluffy.
- Use room temperature eggs to help with even mixing and better texture.
- Cool cupcakes completely before frosting to prevent melting the frosting.
- Customize frosting color with food coloring or add different toppings for variety.
- Mini cupcakes bake faster, so keep an eye on them to avoid overbaking.
