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–+ servings

Mini Cupcakes Recipe

Megan
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. This recipe for small cupcakes is easy to make and quick to bake, making these tiny cupcakes the perfect 2 bite dessert.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 50 minutes
Course Celebrations, Dessert, Holiday
Cuisine American
Servings 24 mini cupcakes

Equipment

  • 1 24 ct. mini muffin pan
  • 24 mini cupcake liners
  • 1 stand mixer with whisk and paddle attachment or hand mixer with beaters
  • 1 small tablespoon sized cookie scoop optional

Ingredients
  

Mini Cupcakes

  • 1 cup (120 g) cake flour
  • 1 tsp baking powder
  • ¼ teaspoon salt
  • 4 tbsp (57 g) unsalted butter, melted
  • 2 tbsp (30 ml) oil
  • ¾ cup (150 g) granulated sugar
  • 1 large egg (US), room temperature
  • 1 tsp (5 ml) vanilla extract
  • ¼ cup (59 ml) milk, room temperature
  • ¼ cup (60 g) sour cream, room temperature

Vanilla Buttercream Frosting

  • ½ cup (113 g) unsalted butter, room temperature
  • 2½ cups (300 g) powdered sugar, sifted
  • 1 tsp (5 ml) vanilla extract
  • ? teaspoon salt
  • 2 - 3 tbsp (30 - 45 ml) heavy cream

Instructions
 

  • Preheat the oven to 350 F (177 C). Line a 24 ct. mini muffin pan with mini cupcake liners. 
  • In a mixing bowl, whisk the cake flour, baking powder, and salt together until well combined.
    1 cup (120 g) cake flour, 1 teaspoon baking powder, ¼ teaspoon salt
  • 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. 
    4 tablespoon (57 g) unsalted butter, melted, 2 tablespoon (30 ml) oil, ¾ cup (150 g) granulated sugar
  • Next, whisk in the egg and vanilla extract until smooth and well combined. 
    1 large egg (US), room temperature, 1 teaspoon (5 ml) vanilla extract
  • 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. Do not overmix. 
    ¼ cup (59 ml) milk, room temperature, ¼ cup (60 g) sour cream, room temperature
  • Use a tablespoon sized cookie scoop to scoop the mini vanilla muffin batter into each of the mini cupcake liners.
  • Bake the muffins for 10 - 14 minutes or until the sides of the mini cupcakes are lightly golden and the tops bounce back quickly when lightly pressed. 
    Cool the cupcakes in the pan for 10-15 minutes. Gently remove them from the pan to cool completely before frosting them. 
  • Cream the room temperature butter on low until smooth. Stop and scrape down sides of bowl as needed. Mix in the sifted powdered sugar ½ cup (60 g) at a time, beating each addition of powdered sugar until incorporated. Scrape down sides of mixing bowl as needed.
    ½ cup (113 g) unsalted butter, room temperature, 2½ cups (300 g) powdered sugar, sifted
  • Once all the sugar has been added, mix in the vanilla extract, salt and heavy cream. Beat on high until the vanilla  buttercream is fully incorporated and your desired consistency. 
    1 teaspoon (5 ml) vanilla extract, ? teaspoon salt, 2 - 3 tablespoon (30 - 45 ml) heavy cream
  • Top each of the cooled mini cupcakes with 1 - 2 tablespoons (15 - 30 ml) of frosting and enjoy!
Keyword Mini Cupcake, Mini Cupcake recipes, Mini Cupcakes, Mini Cupcakes Recipe, Small Cupcakes
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