Description
Delightful mini cupcakes featuring a moist vanilla cake base topped with creamy vanilla buttercream frosting. Perfectly portioned in mini sizes, these cupcakes bake quickly and are ideal for parties, gatherings, or as a sweet treat any time.
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 Oven: Preheat your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which takes about 3-5 minutes using a mixer. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for extra flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with sour cream and whole milk, beginning and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and maintain cupcake tenderness.
- Fill Mini Muffin Pans: Spoon the batter into the prepared mini muffin pans, filling each cup about two-thirds full to allow room for rising during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center comes out clean, indicating cupcakes are fully baked.
- Cool Cupcakes: Allow the mini cupcakes to cool in the pans for a few minutes, then transfer to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition to avoid lumps.
- Add Flavor and Texture to Frosting: Mix in vanilla extract and heavy cream until the frosting reaches a smooth and pipeable consistency. Optionally add food coloring to customize the look.
- Frost and Decorate: Once cupcakes are fully cooled, frost them using a piping bag or spatula. Decorate with sprinkles or other toppings as desired, then serve and enjoy.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent melting the buttercream.
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- For dairy-free options, use plant-based butter and milk alternatives.
- Food coloring is optional but adds a festive touch to the frosting.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
