If you’re looking for a delightful treat that’s as charming as it is delicious, this Mini Vanilla Cupcakes with Fluffy Buttercream Frosting Recipe is exactly what you need. These little bites are packed with classic vanilla flavor, tender crumb, and a luscious, airy buttercream frosting that melts in your mouth. Perfect for parties, afternoon snacks, or just when you want to spoil yourself, these mini cupcakes bring joy with every bite. Gather your ingredients and get ready to fill your kitchen with the irresistible scent of freshly baked vanilla cupcakes topped with cloud-like frosting.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, yet each one plays a vital role in creating the perfect texture, flavor, and creamy frosting for your mini cupcakes. From the richness of butter to the tang of sour cream, everything combines beautifully to bring this recipe to life.
- 1 1/4 cups all-purpose flour: Provides the structure and body for the cupcakes.
- 1 1/4 teaspoons baking powder: Helps the cupcakes rise and stay airy.
- 1/2 teaspoon baking soda: Adds a tender crumb and balances acidity.
- 1/4 teaspoon salt: Enhances and brightens all the flavors.
- 1/2 cup unsalted butter, softened (for batter): Adds richness and moisture to the cupcakes.
- 1 cup granulated sugar: Sweetens and tenderizes the crumb.
- 2 large eggs: Binds ingredients and adds structure and richness.
- 1 teaspoon vanilla extract: Infuses that classic vanilla aroma and flavor.
- 1/2 cup sour cream: Keeps the cupcakes moist and adds a subtle tang.
- 1/2 cup whole milk: Balances the batter and keeps it smooth.
- 1/2 cup unsalted butter, softened (for frosting): The base for the fluffy buttercream frosting.
- 2 cups powdered sugar: Sweetens and thickens the frosting perfectly.
- 1 teaspoon vanilla extract (for frosting): Gives the frosting its signature vanilla flavor.
- 2-3 tablespoons heavy cream: Lightens and smooths out the frosting for easy spreading.
- Food coloring (optional): Allows for playful or themed cupcakes.
- Sprinkles or other toppings (optional): Adds festive decoration and extra fun.
How to Make Mini Vanilla Cupcakes with Fluffy Buttercream Frosting Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C). While waiting, line your mini muffin pans with mini cupcake liners. This step sets the foundation, ensuring your cupcakes bake evenly and come out effortlessly when it’s time.
Step 2: Combine Dry Ingredients
Grab a medium bowl and whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry ingredients beforehand helps distribute the rising agents and seasoning evenly throughout the batter for perfectly textured cupcakes.
Step 3: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy. This aerates the batter, giving your cupcakes a tender and airy crumb. Then, add the eggs one at a time, mixing well after each addition to keep the batter smooth and well combined. Stir in the vanilla extract to infuse that classic vanilla aroma.
Step 4: Alternate Adding Dry Ingredients and Dairy
Now slowly incorporate the dry ingredients into the wet mixture, alternating with the sour cream and whole milk. Begin and end with the dry ingredients. This alternating method prevents overmixing and keeps the cupcakes soft and moist. Mix everything just until combined—no need to overwork this batter!
Step 5: Fill the Mini Muffin Pans and Bake
Spoon the batter into the lined mini muffin pans, filling each about two-thirds full to give them room to expand. Pop them into the oven and bake for 10 to 12 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will start to smell heavenly about halfway through.
Step 6: Cool the Cupcakes
Once baked, allow the cupcakes to cool in their pans for a few minutes before transferring them to a wire rack. Cooling completely is essential before frosting so the buttercream doesn’t melt or slide off.
Step 7: Make the Fluffy Buttercream Frosting
Beat the softened butter until creamy and smooth. Then gradually add powdered sugar, one cup at a time, beating well after each addition to avoid lumps and achieve a luscious texture. Stir in vanilla extract and add heavy cream little by little until the frosting becomes fluffy and spreadable. If you want, add food coloring to match your theme or mood!
Step 8: Frost and Decorate
When the cupcakes are fully cooled, use a piping bag or a spatula to frost each mini cupcake generously. Top with sprinkles or other fun toppings to add personality or celebrate a special occasion.
How to Serve Mini Vanilla Cupcakes with Fluffy Buttercream Frosting Recipe
Garnishes
Sprinkles are always a crowd-pleaser, but you can also garnish your cupcakes with edible glitter, fresh berries, or tiny fondant shapes to suit any celebration. These small touches elevate the simple cupcake into a charming mini dessert masterpiece.
Side Dishes
Pair these mini cupcakes with a warm cup of coffee, tea, or even a scoop of vanilla bean ice cream for a delightful after-dinner treat. Their petite size makes them perfect alongside lighter beverages or fruit platters that balance sweetness.
Creative Ways to Present
Arrange your mini vanilla cupcakes on a tiered dessert stand for an elegant display, or create a vibrant cupcake bouquet by attaching sticks to the bottoms and placing them in a decorated vase. These creative presentations make the Mini Vanilla Cupcakes with Fluffy Buttercream Frosting Recipe the star of your gatherings.
Make Ahead and Storage
Storing Leftovers
Keep leftover mini cupcakes in an airtight container at room temperature for up to two days to preserve the freshness of both the cake and frosting. For longer storage, refrigeration is an option but can dry out the cupcakes slightly, so allow them to come to room temperature before enjoying.
Freezing
You can freeze unfrosted mini cupcakes in a single layer on a baking sheet, then transfer them to a freezer-safe container for up to three months. Thaw completely before frosting. Alternatively, freeze frosted cupcakes carefully on a tray and then wrap individually for protection, although the texture of the frosting might change slightly.
Reheating
To bring back that fresh-baked feel, warm your cupcakes in the microwave for about 10 seconds or until just heated through. Avoid overheating to prevent drying out. This little trick makes leftover cupcakes taste just as delightful as when freshly baked.
FAQs
Can I use a different kind of milk?
Absolutely! While whole milk adds richness, you can substitute with 2% or even a plant-based milk like almond or oat milk. Just be aware that the final texture might vary slightly with different milks.
Can I make these cupcakes larger?
Yes, you can simply bake them in a regular muffin pan, but increase the baking time to about 18 to 22 minutes. Keep an eye on them and test for doneness with a toothpick.
How do I prevent the buttercream from being too sweet?
Adding a small pinch of salt or a little vanilla bean paste instead of extract can deepen the flavor and balance the sweetness. Also, adjusting the amount of powdered sugar to your taste helps make it just right.
Can I use store-bought frosting instead?
You can, but homemade buttercream really elevates this recipe with its fresh flavor and texture. If convenience is key, choose a high-quality buttercream for the best results.
What is the best way to pipe the frosting?
A classic star tip works beautifully to create pretty swirls that showcase the fluffy texture. If you’re using a spatula, keep strokes gentle and smooth for a clean finish.
Final Thoughts
This Mini Vanilla Cupcakes with Fluffy Buttercream Frosting Recipe is one of those timeless treats that feels like a warm hug in every bite. Simple enough for any home baker but impressive enough to wow your guests, these cupcakes bring happiness with their perfect balance of sweetness and texture. Trust me, once you make these, they will quickly become a beloved favorite you’ll want to share again and again.
Print
Mini Vanilla Cupcakes with Fluffy Buttercream Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 36 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Mini Cupcakes are perfect bite-sized treats for any occasion, featuring a tender vanilla sponge topped with a creamy, smooth buttercream frosting. Easy to make and fun to decorate, they bake quickly and promise a deliciously moist texture with every bite.
Ingredients
Cupcakes
- 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
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 and prepare pans: Preheat your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners to ensure easy removal and tidy cupcakes.
- 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.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps give cupcakes a tender crumb. Add the eggs one at a time, mixing well after each addition to incorporate air. Stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the sour cream and whole milk. Begin and end with the dry ingredients, mixing until just combined to avoid overmixing which can make cupcakes tough.
- Fill pans and bake: Spoon the batter into prepared mini muffin pans, filling each about two-thirds full to allow room for rising. Bake for 10 to 12 minutes or until a toothpick inserted in the center comes out clean.
- Cool cupcakes: Let the cupcakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely. This prevents the frosting from melting when applied.
- Make frosting: Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition for a smooth, fluffy texture.
- Add flavor and creaminess to frosting: Mix in the vanilla extract and heavy cream until the frosting reaches your desired consistency. Add food coloring if you want to customize the look of your cupcakes.
- Decorate cupcakes: Once cupcakes are fully cooled, frost them using a piping bag or spatula. Finish by adding sprinkles or other toppings as desired for a festive touch.
Notes
- Do not overmix the batter to keep cupcakes tender.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Feel free to customize frosting colors and toppings for any occasion.
- Use room temperature ingredients for best mixing results.
- Mini cupcakes bake faster than standard size; start checking early to avoid overbaking.
