You’ll love our irresistible Vanilla Mini Cupcakes! These bite-sized treats are moist, fluffy, and bursting with classic vanilla flavor.
Mini Cupcakes are a tiny treat so delightful, it makes your day brighter with just one bite. Haha! These little beauties pack all the flavor of a classic cupcake into a perfect bite-size morsel.
Whether it’s the rich vanilla base or the creamy frosting on top, each mini cupcake is a tiny treasure. And with rainbow sprinkles, they’re not just delicious—they’re a feast for the eyes, too.
Ideal for birthday parties, special events, or just because, these mini cupcakes are sure to be a hit with everyone who tries them.
Mini Cupcakes are the perfect way to bring a little joy into your day or make a special occasion even more fun. With their customizable flavors and adorable size, they’re sure to be a favorite treat for both kids and adults alike.
Whether you’re celebrating a birthday, hosting a gathering, or just in the mood for something sweet, these mini cupcakes are the ideal choice. So grab your mini muffin tin, and let’s start baking these bite-sized wonders!
Common Questions About Mini Cupcakes
How do I know when the mini cupcakes are done?
The edges will be slightly golden, and a toothpick inserted in the center should come out clean. These things bake quicker than you might expect since they’re so small. So keep an eye on them!
Can I use this recipe for different flavors like lemon or red velvet?
Yes, the sky is the limit with these cupcakes. Just add lemon zest or cocoa powder and red food coloring to the batter for some red velvet cake for a tasty twist. If you’re interested in changing things up even more, check out my list of variations down below.
For me, this recipe is all about trying out different cupcake flavors.
How long do mini cupcakes take to cool down?
On a wire rack, they’ll cool to room temperature in about 15 minutes, making them ready for frosting.
Make sure you wait until these delicious mini cupcakes are good and cooled before you try frosting them!
Storage
I think delicious cupcakes are probably my kid’s favorite food. Who can blame them – they are irresistible! You know what I mean?
Refrigerator
Keep them in an airtight container, and they’ll stay fresh for up to 3 days.
Freezer
For longer storage, place them in a freezer bag, and they can be frozen for up to 3 months.
Tips
My favorite frosting is the homemade stuff. Not only do I like the flavor more, but it’s also just fun to make it! For best results, make it homemade.
- Let ingredients like eggs and butter come to room temperature for a smoother batter.
- Fill the mini cupcake liners just ⅔ full to avoid overflow.
- A small ice cream scoop is perfect for dividing the batter evenly.
- Cool the cupcakes on a wire rack to prevent them from becoming soggy.
- Make sure they’re cool before you lay on the frosting. You don’t want to break them!
Ingredients
You can make these in classic vanilla or get creative with my variations list down below. The great thing about homemade is customization!
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Milk
- All-purpose flour
- Baking powder
- Salt
- Confectioner’s sugar
- Rainbow jimmy sprinkles
How to Make Mini Cupcakes
If you want to make a bigger batch, just look at the recipe card below. It will give you the option of doubling or even tripling the recipe!
Cupcakes
- Preheat the oven to 350 degrees. Prepare the mini muffin tin by placing mini cupcake liners in each well. Set aside.
- Combine the softened butter and sugar in the mixer bowl. Cream together with the paddle attachment until smooth.
- Add in the egg, vanilla, and milk and mix until combined.
- Add the flour, baking powder, and salt. Mix until smooth – scraping the sides often and mixing well.
- Use a small ice cream scoop or a tablespoon to divide out the batter and fill each of the mini cupcake liners until they are about ⅔ full.
- Bake in the preheated oven for about 14-16 minutes or until the edges are slightly brown and the center is set. Allow to cool completely before decorating.
Frosting
- Combine the softened butter, confectioner’s sugar, vanilla, salt, and milk in the mixer bowl.
- Mix on low speed until combined. Then increase the speed to medium and beat well until smooth and fluffy. Stop the machine, scrape down the sides, and mix again to ensure everything is thoroughly combined.
- Transfer the frosting to a piping bag that has been fitted with a large star tip.
- Once the cupcakes are cool, pipe a swirl of frosting on the top of each cupcake.
- Decorate with sprinkles.
Kitchen Supplies You’ll Need for Mini Cupcakes
There is something fun about little cupcakes. For some reason, the kids always go nuts over them. The extra small size gets them every time, haha!
- Mini muffin tin
- Mini cupcake liners
- Mixer with paddle attachment
- Small ice cream scoop
- Piping bag with large star tip
- Wire rack for cooling
What to Serve With Mini Cupcakes
The best thing for me is always a nice cold glass of milk. What’s your favorite thing to serve with cupcakes?
- A glass of milk or a cup of coffee
- A scoop of ice cream for a mini dessert extravaganza
- A selection of mini desserts for a dessert buffet
Why You Should Make Mini Cupcakes
Bust out that mini muffin pat. These vanilla mini cupcakes will get you a five star rating with any crowd. Just try it out and you’ll see!
- They’re perfect for portion control.
- Ideal for parties and special events where you want a variety of desserts.
- Fun to decorate and customize with different toppings.
- A great way to indulge in a sweet treat without overdoing it.
- The kids love them every time!
Variations and Add-Ins for Mini Cupcakes
Let me know in the comments how your own vanilla mini cupcakes turned out. I always love hearing your feedback. Especially if you did something crazy with the recipe, haha!
- Try cream cheese frosting for a tangier topping.
- Add mini chocolate chips to the batter for a chocolate chip cupcake.
- Mix in orange juice and zest for mini orange cupcakes.
- Create mini lemon cupcakes by adding lemon drop flavoring to the batter.
If you love this easy cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
Pair With These Frosting Recipes
Chocolate Buttercream Frosting
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Mini Cupcakes
Ingredients
Cupcakes
- 6 tbsp butter unsalted, softened
- ⅓ cup granulated sugar
- 1 egg
- 1 tsp vanilla
- ¼ cup milk
- ¾ cup all-purpose flour
- ¾ tsp baking powder
- ¼ tsp salt
Frosting
- ½ cup butter unsalted, softened
- 2 cups confectioner’s sugar
- ½ tsp salt
- 1 tsp vanilla extract
- 2 tbsp milk
Rainbow jimmy sprinkles, to decorate
Instructions
Cupcakes
- Preheat the oven to 350 degrees. Prepare the mini muffin tin by placing mini cupcake liners in each well. Set aside.
- Combine the softened butter and sugar in the mixer bowl. Cream together with the paddle attachment until smooth.
- Add in the egg, vanilla, and milk and mix until combined.
- Add the flour, baking powder, and salt. Mix until smooth – scraping the sides often and mixing well.
- Use a small ice cream scoop or a tablespoon to divide out the batter and fill each of the mini cupcake liners until they are about ⅔ full.
- Bake in the preheated oven for about 14-16 minutes or until the edges are slightly brown and the center is set. Allow to cool completely before decorating.
Frosting
- Combine the softened butter, confectioner’s sugar, vanilla, salt, and milk in the mixer bowl.
- Mix on low speed until combined. Then increase the speed to medium and beat well until smooth and fluffy. Stop the machine, scrape down the sides, and mix again to ensure everything is thoroughly combined.
- Transfer the frosting to a pipingag that has been fitted with a large star tip.
- Once the cupcakes are cool, pipe a swirl of frosting on the top of each cupcake.
- Decorate with sprinkles.
Notes
Cupcakes can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
Equipment
- mini cupcake pan
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
Reader Interactions
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Share Your Thoughts