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Frosting & Fettuccine

Home » Recipe Search » Cupcakes

Mar 22, 2022

Moist Mini Vanilla Cupcakes

5 from 1 vote
BySam Adler
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This post might have affiliate links, please check out my full disclosure policy.

These Moist Mini Vanilla Cupcakes are perfect for any occasion. They are simple to make, using only basic baking ingredients. Whether you are planning a birthday party or just want a sweet bite-sized treat, these mini cupcakes will definitely hit the spot!

Mini vanilla cupcakes on a pink plate on a pink surface with a small bowl of frosting next to them.

A mini cupcake is just a smaller version of a regular-sized cupcake. This recipe is a scaled down version of my homemade vanilla cupcakes packed into bite size! I love mini cupcakes because you can make them in any flavor – hello mini chocolate cupcakes– and because they are so much fun to eat!

You can also top mini cupcakes with basically any frosting. Try my classic American buttercream frosting, or 5 minute coffee frosting, or a zesty lemon buttercream!

This cupcake recipe also uses cake flour instead of all-purpose flour. As we learned in pastry school, cake flour is milled to have a lower protein content than all-purpose flour which results in a more tender cake.

This is a great flour to use if you want a light and airy cupcake that’s not too heavy and tastes delicious!

WHY YOU SHOULD MAKE THIS RECIPE

  • This easy cupcake recipe uses simple baking ingredients and makes 24 mini cupcakes.
  • Mini cupcakes are the perfect treat to add to a fabulous grazing table if you are making food for a crowd!
  • The entire recipe takes just 20 minutes from start to finish.
  • Vanilla cupcakes are a great base for any flavored topping or buttercream frosting.

INGREDIENTS NEEDED

Ingredients for mini vanilla cupcakes
  • Cake Flour – This light and fine flour is used to create a tender and fluffy texture in baked goods and is perfect for mini cupcakes.
  • Baking Powder & Baking Soda – This allows the cupcakes to rise properly making them moist and airy.
  • Kosher Salt – Helps balance the flavors and activate the leavening agents.
  • Unsalted Butter – Adds richness to the batter along with a buttery flavor.
  • Sugar – Sweetens up the vanilla cupcake batter.
  • Egg & Egg Whites – Used to bind all of the ingredients together so the cupcakes set while baking and cooling.
  • Vanilla Extract – Adds light and warming vanilla flavor to the cupcakes.
  • Buttermilk – Helps thin out the cupcake batter while keeping it creamy and satisfying.

HOW TO MAKE MINI VANILLA CUPCAKES

  1. Prepare for baking: Preheat the oven to 350F and line a mini muffin pan with 24 mini muffin liners. Set aside.
  2. Combine dry ingredients: In a medium-size bowl combine the cake flour, baking powder, baking soda, and kosher salt. Whisk until fully combined. 
  3. Cream the wet ingredients: In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream the butter on medium speed. Scrape the butter off the sides, then add the sugar. Mix again until light and fluffy. This should take about 2 minutes. Scrape down the bowl again, then add the eggs, egg white, and vanilla extract. Mix for an additional minute until fully combined.
  4. Assemble the cupcake batter: To the wet mixture, add in 1/3 of the dry mixture followed by the buttermilk. Continue to alternate ending with the dry ingredients. Mix everything until just combined.
  5. Bake, cool, and serve: Add 1/2 tablespoon of batter to each of the mini muffin liners making sure each is only 3/4 of the way full. Bake for 10 minutes or until the cake is completely set through the center. Let cool completely on a wire rack before frosting and serving.
Creamed butter and sugar on a spatula
Creamed Butter & Sugar
A mixture of eggs, sugar, and butter, in a stainless steel bowl.
Egg added into the batter.
Mini vanilla cupcake batter in a stainless steel bowl.
Mini vanilla cupcake batter
A mini muffin pan lined with mini muffin liners.
Line the muffin pan
A mini muffin pan filled with vanilla batter.
Fill the muffin pan

TIPS FOR RECIPE SUCCESS

  • Use softened butter. If you forgot to leave your butter out, learn how to soften butter quickly.
  • When combining the wet and dry ingredients, be sure to mix until just combined. Over mixing the batter will result in tough cupcakes.
  • Do not overfill the mini muffin liners with batter. If they are too full, the cupcakes will overflow while baking and will be difficult to remove from the tin. Each mini muffin tin gets 1/2 tablespoon per liner.
  • It’s important to make sure all of your perishable ingredients are at room temperature. This will help them mix together evenly and produce a more consistent final product.
  • A stand mixer or a hand mixer can be used to make this recipe. If using a hand mixer, mix the wet ingredients on medium speed and the dry ingredients on low speed.

STORAGE AND FREEZING

Storing: These cupcakes can be stored in an airtight container at room temperature for 3-5 days.

Freezing: These cupcakes can be frozen for up to two months. Be sure to place them in an airtight container or bag and thaw overnight before enjoying. I recommend freezing the cupcakes before frosting them. Frost them the day you are serving them.

Mini vanilla cupcakes with vanilla frosting lined up on a pink surface

What to do if you dont have cake flour

I highly recommend getting it but if you can’t find cake flour, you can substitute all-purpose flour. For each cup of flour, remove 2 tablespoons and replace them with an equal amount of cornstarch.

What to use if you dont have buttermilk

If you don’t have buttermilk on hand, you can use milk. For each cup of buttermilk called for in the recipe, take out one tablespoon and replace it with one tablespoon of lemon juice or white vinegar. Let it sit for 10 minutes, and now you have buttermilk!

You can also just use milk but it might alter the taste a little!

One mini vanilla cupcake with its liner peeled back on a pink surface.

FROSTING IDEAS

Mini cupcakes go great with a spread of homemade buttercream frosting. Check out these frosting recipes below to top your vanilla cupcakes:

  • Mascarpone Frosting
  • Caramel Buttercream Frosting
  • Raspberry Buttercream Frosting
  • Strawberry Buttercream Frosting
One mini vanilla cupcake with its liner peeled back on a pink surface.

Moist Mini Vanilla Cupcakes

These Moist Mini Vanilla Cupcakes are perfect for any occasion. They are simple to make, using only basic baking ingredients. Whether you are planning a birthday party or just want a sweet bite-sized treat, these mini cupcakes will definitely hit the spot!
5 from 1 vote
Print Pin SaveSaved! Rate
Course: Cupcakes
Cuisine: American
Diet: Kosher
Keyword: desserts for a party, mini cupcakes, mini dessert, mini desserts, mini vanilla cupcakes
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 mini cupcakes
Calories: 109kcal
Author: Sam Adler

Ingredients

  • ¾ cup cake flour (108g)
  • 2 tbsp cake flour addtional
  • ½ tsp baking powder
  • ⅛ tsp baking soda
  • ⅛ tsp kosher salt
  • ¼ cup unsalted butter (56g) softened to room temperature
  • ½ cup sugar (100g)
  • 1 egg (50g)
  • 1 egg white (35g)
  • 1 tsp vanilla extract
  • ¼ cup buttermilk at room temperature

Instructions

  • Preheat the oven to 350F and line a mini muffin tin with 24 cupcake liners.
  • In a medium size bowl combine the ¾ cup plus 2 tbsp cake flour, ½ tsp baking powder, ⅛ tsp baking soda, and ⅛ tsp kosher salt. Whisk until combined.
  • In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, cream the ¼ cup butter for 1 minute on medium speed. Scrape down the bowl and add ½ cup sugar.
  • Mix on medium speed for 2 minutes until light and fluffy.
  • Scrape down the bowl and add the egg, egg white and 1 tsp vanilla extract. Mix for 1 minute on medium speed.
  • Add in 1/3rd of the dry ingredients, then half of the buttermilk and alternate, starting and ending with the dry ingredients. Mix only until combined. Do not overmix.
  • Using a ½ tbsp, scoop the batter into the muffin liners ¾ of the way full. Bake for 10 minutes or until the cake is set.
  • Cool and frost with your favorite buttercream.

Notes

If you forgot to leave out your butter, learn how to soften butter quickly
If you can’t find cake flour, you can substitute all-purpose flour. For each cup of flour, remove 2 tablespoons and replace them with an equal amount of cornstarch.

Nutrition

Nutrition Facts
Moist Mini Vanilla Cupcakes
Amount Per Serving (1 cupcake)
Calories 109 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 3g19%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 24mg8%
Sodium 69mg3%
Potassium 27mg1%
Carbohydrates 15g5%
Fiber 1g4%
Sugar 9g10%
Protein 2g4%
Vitamin A 146IU3%
Calcium 20mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

I love when you share my recipes!!

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Filed Under: Cupcakes Tagged With: Vanilla

About Sam Adler

Sam Adler is a Le Cordon Bleu professionally trained pastry chef, Saveur Blog Award winner, food photographer, and food blogger over on FrostingandFettuccine.com. She has been featured in numerous online and in-print publications including Taste of Home Magazine, Saveur Magazine, The Feed Feed, and Food Blogger Pro. Sam lives in Hollywood florida with her husband, two young kids, and french bulldog. When she’s not baking and dancing in her kitchen you can find her at her favorite yoga spot.

Reader Interactions

Comments

  1. Danie says

    December 08, 2022 at 11:38 pm

    5 stars
    Excellent turnout! Is there anyway to turn this recipe into a 3 layer cake?

    Reply
    • Sam Adler says

      December 11, 2022 at 1:14 pm

      Hi Danie! Yes you totally can! These are a smaller version of my homemade vanilla cupcakes which you can double up and make into a layer cake. Please let me know if you do!! So glad you loved these!!

      Reply
  2. Kay says

    December 17, 2022 at 9:24 am

    Hello,

    Can this recipe be multiplied to make a large batch of about 150?

    Reply
    • Sam Adler says

      December 18, 2022 at 5:19 pm

      Hi! I havent tried it but I dont see why not!

      Reply
      • Kay says

        December 18, 2022 at 5:38 pm

        I did today! and they were phenomenal! OMG! … dusted them with hydrated Strawberries topped with custom toppers…thank you!!!

        Reply
        • Sam Adler says

          December 28, 2022 at 3:33 pm

          That sounds amazing Kay! So glad it worked out, happy holidays!!

          Reply

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XO, Sam

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Hi! Im Sam Adler,

I'm a professionally trained pastry chef and food photographer.
This is a place where you will find easy yet impressive looking desserts. I also share a ton of food photography resources too! What can I say, I love pretty & delicious baked goods! Learn more about me!

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Find the recipe below!

#ALDILove
Prep time: 1 hr 45 mins
Cook time: 1 min
Yield: 40 donut fries
2 pack Baker’s Corner Active Dry Yeast
1 1/2 cup warm water
1/3 cup Sugar
2 Simply Nature Grade A Organic Cage Free Brown Eggs
2 tbsp Stonemill Pure Vanilla Extract
1/3 cup Carlini Pure Vegetable Oil
5-6 cups Baker’s Corner All Purpose Flour
1 tsp Kosher salt
½ cup Baker’s Corner Powdered Sugar
For Dipping:
1 cup Baker’s Corner Dark or Milk Chocolate Morsels
Simply Nature Organic Raspberry Preserves
Method:
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sugar, eggs, vanilla, and oil to the bowl and mix until well combined.
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fitted with the dough attachment for 5 minutes until a soft, non-sticky dough forms. If the
dough seems sticky, add ¼ cup flour to the dough until it no longer sticks to the bowl when
mixing.
•Let the dough rest in the bowl for an hour to double in size. 
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lightly floured rolling pin, roll it out into a rectangle. About 18”x 15” and 1/2 of an inch in
thickness. 
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thin as they will puff up while frying.
•Let the fries rest for another 15 mins. 
•Meanwhile, using a deep fryer or a large pot, heat your oil to 350 degrees F. Fry the donut
fries 30 seconds per side, then drain on a paper towel.
•Dust the donut fries with powdered sugar and set aside.
•Microwave 1 cup of dark or milk chocolate for 30 seconds at a time until melted. Scoop
jelly into another bowl. Dip the fries in the chocolate or jelly!
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