Description
These delightful Mini Cupcakes are perfect bite-sized treats for any occasion. Soft, fluffy, and moist, they feature a tender vanilla-flavored crumb topped with creamy buttercream frosting. Easy to make and decorate, these cupcakes are sure to impress with their charming size and delicious taste.
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
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 and Prepare Pans: Preheat your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which creates a light texture for the cupcakes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and whole milk. Start and end with the dry ingredients, mixing gently until just combined to avoid overmixing and tough cupcakes.
- Fill Muffin Pans and Bake: Spoon the batter into the prepared mini muffin pans, filling each cup about two-thirds full. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the mini cupcakes to cool in the pans for a few minutes to set, then transfer them to a wire rack to cool completely before frosting.
- Prepare Frosting: Beat the softened butter in a bowl until creamy and smooth. Gradually add the powdered sugar, about one cup at a time, beating well after each addition to remove lumps.
- Add Flavor and Texture to Frosting: Mix in the vanilla extract and heavy cream until the frosting reaches your desired consistency. Add food coloring, if using, and mix thoroughly for even color.
- Decorate Cupcakes: Once the cupcakes have fully cooled, frost them using a piping bag or a spatula. Sprinkle with sprinkles or other toppings as desired to add a festive touch.
Notes
- Make sure all ingredients are at room temperature to ensure smooth batter and frosting.
- Do not overmix the batter once dry ingredients are added to keep cupcakes light and tender.
- If you do not have sour cream, plain yogurt can be used as a substitute.
- Use a toothpick to test for doneness to avoid overbaking and drying out the cupcakes.
- Buttercream frosting can be stored in the refrigerator for up to a week, but bring to room temperature and re-whip before using.
- Decorate cupcakes just before serving to keep frosting fresh and prevent it from melting.
