22 Years of Award Winning Baking & Dessert Video Recipes

breakfast & brunch bars & squares cupcakes shortbreads breads youtube channel
about us
recipe index
substitutions
ingredients
glossary
conversions
weight vs volume
christmas cookies
christmas baking
christmas candy
eggless recipes
apple recipes
chocolate recipes
healthy baking
comfort foods
pumpkin recipes
cranberry recipes
biscotti recipes
pudding recipes
english tea party
trifle recipes
ice cream recipes
strawberry recipes
lemon recipes
valentine's baking
halloween baking
thanksgiving baking
candy recipes
blueberry recipes
easter baking
baking history
bibliography

 

Join Our New  Recipes & Videos Email List

 
 

Mini Vanilla Cupcakes Recipe & Video

Printer Friendly Page

Sometimes I like to make cupcakes in miniature. I find they are the perfect size for parties or when you are serving a variety of desserts. These Mini Vanilla Cupcakes are wonderfully sweet and buttery and are frosted with a swirl of creamy smooth Confectioners Frosting. And the kids will love it if you dust the tops with candy sprinkles or chocolate jimmies.

 

The important thing when making miniature cupcakes is not to over bake them as you want them to be soft, fluffy, and moist. Over baking causes them to be hard and dry tasting. So bake them only until a toothpick inserted into the center of the cupcake comes out clean. Always check to see if they are done a few minutes before the end of the stated baking time as everyone's oven works a little differently. And always cool your cupcakes completely before frosting.

For these Vanilla Cupcakes we are using a Confectioners Frosting (Buttercream Frosting) which is made with confectioners sugar (also known as icing or powdered sugar) along with butter, vanilla extract, and cream (milk). It is easy to make and has a wonderfully light and fluffy texture with a sweet and buttery flavor. While I did not color the frosting, you can if you like. Now, you could just cover the cupcakes with a thin layer of frosting using a knife or offset spatula, which is perfect for the kids. But when you want something fancier, bring out the piping bag fitted with a plain or decorative tip. 

Related Recipes You May Like

Coconut Cupcakes

White Cupcakes

Yellow Cupcakes

Carrot Cupcakes

 Chocolate Cupcakes

Lemon Cupcakes

Vanilla Cupcakes: Preheat your oven to 350 degrees F (180 degrees C) and line 36 mini muffin cups with paper liners.

In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and vanilla extract and beat until light and fluffy (2-3 minutes). Scrape down the sides and bottom of your bowl as needed. Add the eggs, one at a time, beating well after each addition.

In a separate bowl sift or whisk the flour with the baking powder and salt.

With the mixer on low speed, alternately add the flour mixture (in three additions) and milk (in two additions), beginning and ending with the flour.

Fill the muffin cups with 2 tablespoons of batter (about 3/4 full) and bake for about 10 - 12 minutes or just until a toothpick inserted into the center of a cupcake comes out clean. (Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.) Remove from oven and place on a wire rack to cool completely. 

Frosting: In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the vanilla extract and the sugar and beat on low speed until incorporated. Then beat on high speed until frosting is light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl as needed. Add a little cream (or milk) if needed so the frosting is at piping consistency. If you like you can tint the frosting with food coloring. Fill a piping bag with the frosting, fitted with a decorative tip (I used an Ateco #825), and frost the cupcakes. These cupcakes are best the day they are made, but they can be covered and stored for a couple of days. Or they can be frozen.

Makes 33 - 36 Mini Vanilla Cupcakes.

View comments on this recipe on YouTube

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, at room temperature

3/4 cup plus 2 tablespoons (175 grams) granulated white sugar

2 large (100 grams) eggs, at room temperature

1 teaspoon (4 grams) pure vanilla extract

1 1/2 cups (180 grams) cake flour, sifted

1 1/2 teaspoons (6 grams) baking powder

1/4 teaspoon (1 gram) salt

1/2 cup (120 ml/grams) milk, at room temperature (whole (full fat) or 2% reduced fat)

Confectioners Frosting:

1/2 cup (113 grams) unsalted butter, at room temperature

1 teaspoon (4 grams) pure vanilla extract

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted

1-2 tablespoons milk or light cream (half and half)

Subscribe Now
 
     
 

 

 

New Videos

   
   

 
 

Contact Us   Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+Find us on Google+

Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use.

References cited may include a link to purchase the referenced book or item on Amazon.com. Joyofbaking.com receives a commission on any purchases resulting from these links.

This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. and is not related to the  "Joy the Baker" books and website. Video icons by Asher.

Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com.  Students and non profit educators may use content without permission with proper credit. 

A baking resource on the Internet since 1997

Copyright  1997 to 2019 iFood Media LLC