Mini Cupcakes

These mini cupcakes are just like the classic cupcake you know and love, just mini! They’re light and fluffy mini vanilla cupcakes, topped with a classic vanilla buttercream.

Preheat the oven to 350 F (177 C). Line a 24 ct. mini muffin pan with mini cupcake liners.

Step 1:  

In a mixing bowl, whisk the cake flour, baking powder, and salt together until well combined.

Step 2:  

Whisk the melted butter and oil together until smooth and well combined. With the mixer on low, stream in the sugar. Mix the sugar with the oil and butter mixture until light and fluffy.

Step 3:  

Next, whisk in the egg and vanilla extract until smooth and well combined. Alternating with the dry, whisk in the sour cream and milk into the wet in this order: dry, milk, dry sour cream, dry until just combined.

Step 4:  

Scoop the mini vanilla muffin batter into each of the mini cupcake liners. Bake the muffins for 10 - 14 minutes. Cool the cupcakes in the pan for 10-15 minutes.

Step 5:  

Cream the room temperature butter on low until smooth. Stop and scrape down sides of bowl as needed. Mix in the sifted powdered sugar 1/2 cup (60 g) at a time. Once all the sugar has been added, mix in the vanilla extract, salt and heavy cream.

Step 6:  

Top each of the cooled mini cupcakes with 1 - 2 tablespoons (15 - 30 ml) of frosting and enjoy!

Step 7:  

Get the recipe by clicking the button below!