Mini Vanilla Cupcakes

Learn all the tricks for making fluffy, super moist mini vanilla cupcakes topped with vanilla buttercream! These mini cupcakes have a delicious vanilla flavor and are perfect for wedding showers, birthdays & baby showers.

Course Dessert

Prep Time 45

Cook Time 12

Total Time 2

Servings cupcakes

Calories 158kcal

Author Fiona Dowling

Ingredients

For the Mini Cupcakes

1 and ⅓ cup all-purpose flour , spooned & leveled - careful not to overmeasure
¼ cup cornstarch
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter , softened to room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs , room temperature
3 tablespoons sour cream
½ cup buttermilk , room temperature (2% or whole milk work too)

For The Vanilla Buttercream

⅔ cup unsalted butter , softened to room temperature
¼ cup shortening
½ teaspoon salt
2 teaspoons vanilla
4 to 5 cups powdered sugar , sifted
3-5 tablespoons heavy cream

Instructions

For the Mini Cupcakes

Preheat the oven to 350F degrees and position your oven rack in the center.
Line mini muffin pans with mini muffin papers (no candy cup wrappers). You'll end up with about 35-40 cupcakes total.
In a large bowl whisk together the flour, cornstarch, baking soda, baking powder and salt.
In a separate large bowl using an electric mixer on medium speed, beat together the butter and sugar until fluffy. Add in the eggs and vanilla and continue beating .
Turn off the mixer, and scrape down the sides of the bowl using a large rubber spatula or wooden spoon. Then stir in the sour cream.
With the mixer on low speed, beat in the flour followed by the milk. Careful not to overmix.
Fill each cupcake liner about ⅔rds to ¾ full. I like to use a small cookie scoop to make this process easier.
Bake in the preheated oven for 11-13 minutes, or until an inserted toothpick comes out clean. Start watching your cupcakes at 10 minutes, since these can easily burn.

For the Vanilla Buttercream

In a large bowl using an electric mixer beat together the butter and shortening (about 2 minutes). It may still see some clumps, which is ok. Beat in the vanilla and salt.
With the mixer on low speed, beat in 3.5 cups of powdered sugar. Beat in the rest of the powdered sugar and whipping cream slowly until you reach the desired sweetness level.
Beat in the food coloring (if using), then turn the mixer up to medium-high speed for about 20 seconds.
To frost the cupcakes, use a flat edge knife. Or spoon the batter into a piping bag and swirl the frosting on top. I used a 1M Wilton frosting tip and 14 inch piping bag.

Notes

Make Ahead: Cupcakes can be made 1 day in advanced, and stored in an airtight container at room temperature. Frosting can be made 1 day in advanced and stored in the fridge in an airtight container. Leftover cupcakes can be stored in an airtight container in the fridge for 3 days. Unfrosted cupcakes can be frozen in an airtight container and dethawed in the fridge overnight

Nutrition

Calories: 158kcal