Description
Delicious and fluffy mini cupcakes topped with creamy vanilla buttercream frosting. Perfect for parties, gatherings, or a sweet treat anytime, these mini cupcakes bake quickly and are easy to decorate with your choice of food coloring and sprinkles.
Ingredients
Scale
Cake
- 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 Oven: Preheat your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, creating a smooth base for your batter. Add eggs one at a time, beating well after each addition for proper incorporation. Stir in the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream and whole milk, starting and ending with the dry ingredients. Mix until just combined to keep the batter light.
- Fill Cups and Bake: Spoon the batter into the prepared mini muffin pans, filling each cup about two-thirds full. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean indicating doneness.
- Cool Cupcakes: Allow the mini cupcakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess under the frosting.
- Prepare Frosting: Beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition to achieve a smooth texture.
- Add Flavor and Adjust Consistency: Mix in vanilla extract and heavy cream until the frosting reaches your desired consistency. Optionally add food coloring to customize the look.
- Frost and Decorate: Once cupcakes are fully cooled, frost them using a piping bag or spatula. Add sprinkles or other toppings as desired for a festive finish.
Notes
- Ensure cupcakes are completely cool before frosting to prevent melting.
- You can customize frosting color with food coloring to match themes or occasions.
- Use mini cupcake liners for easy removal and appropriate cupcake size.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- For dairy-free options, substitute butter with vegan butter and use non-dairy milk.
