Vanilla Mini Cupcakes

Name: Vanilla Mini Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 24 mini cupcakes
Cuisine: Canadian
Ingredients: 1 1/2 cups all-purpose flour (spooned and levelled); 1 cup granulated sugar; 1/2 cup unsalted butter (softened); 1 cup milk (room temperature); 2 large eggs (room temperature); 1 tbsp vanilla extract; 1 1/2 tsp baking powder; 1/4 tsp salt

35 min 24 mini cupcakes Easy

All Recipes

Delightfully moist and fluffy vanilla mini cupcakes perfect for any occasion.

Prep

20 min

Cook

15 min

Total

35 min

Servings

Difficulty

Easy

Vanilla mini cupcakes are the perfect treat for any occasion. Their petite size makes them ideal for parties, gatherings, or simply as a sweet snack. These cupcakes are incredibly moist and fluffy, with a rich vanilla flavour that delights the senses. Baking these mini cupcakes at home allows you to enjoy fresh, homemade goodness that store-bought versions can't match. With this easy-to-follow recipe, you'll be able to whip up a batch in no time, impressing family and friends with your baking skills.

Instructions

Preheat the oven

Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners.

Mix dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream butter and sugar

In a large bowl, beat the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.

Pro tip: Ensure butter is fully softened for easier mixing.

Add eggs and vanilla

Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla extract.

Pro tip: Scrape down the sides of the bowl to ensure even mixing.

Combine wet and dry ingredients

Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.

Pro tip: Do not overmix to prevent dense cupcakes.

Fill cupcake liners

Spoon the batter into the prepared mini cupcake liners, filling each about 2/3 full.

Pro tip: Use a small cookie scoop for even distribution.

Bake cupcakes

Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the centre of a cupcake comes out clean.

Pro tip: Rotate the pan halfway through baking for even cooking.

Cool and serve

Allow the cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Pro tip: Decorate with your favourite frosting once cooled.

💡

Tips & Tricks

Ensure all ingredients are at room temperature for a smooth batter.
Use a cookie scoop for evenly sized cupcakes.
Do not overmix the batter to keep cupcakes tender.
Test for doneness with a toothpick; it should come out clean.

Frequently Asked Questions

How can I ensure my vanilla cupcakes are ultra-moist?

To achieve ultra-moist vanilla cupcakes, ensure not to overmix the batter and bake just until a toothpick comes out clean.

What does this vanilla cupcake recipe offer?

This recipe provides a classic vanilla cupcake with a moist and fluffy texture, perfect for mini versions.

What is special about these mini vanilla cakes?

For small vanilla cakes, this mini cupcake recipe offers a delightful bite-sized treat with rich vanilla flavour.

Are these mini cupcakes suitable for parties?

These mini cupcakes are essentially small cakes, perfect for serving at parties or enjoying as a snack.

Can I make these cupcakes ahead of time and how should I store them?

You can make these cupcakes a day in advance. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

Serving Suggestions

These vanilla mini cupcakes are best served fresh, but they can be stored in an airtight container at room temperature for up to three days. For longer storage, consider freezing them in a sealed container for up to a month. Pair these delightful cupcakes with a hot cup of tea or coffee, or serve them alongside a scoop of your favourite ice cream for a truly indulgent dessert.

Nutrition per serving

120

Calories

Protein

Fat

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