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
Scale
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.
