There are times when you want a treat that tasty and cute but won’t give you a sugar crash/ immediate sense of regret, afterward. Or is that just me? Under these circumstances, SMALLER is definitely BETTER. Let’s make some mini-cupcakes. Who’s in?
Start off by getting all your ingredients together. Don’t forget to lighten the flour before measuring it. If you pack the flour in the cupcakes will be dense and bready.
If you want to see how to make my ultra moist (regular-sized) vanilla cupcakes check out this post with full how to video! It’s my most popular recipe!
Line your mini cupcake tin with paper liners. I love using a variety of colors and patterns for extra festiveness.
Cream the butter and sugar until light and fluffy in texture. Doing this mixes air into your batter for a fluffier cupcake.
Add the eggs in one at a time, then mix in that vanilla extract. You can add a bit extra if desired!
Want an even moister cupcake?
Add a 1/4 cup of sour cream or yogurt to the recipe here and enjoy!
Mix in the sifted and whisked dry ingredients.
Fill your cupcake lines about 2/3 the way full. Bake at 350F for about 18 minutes or until the centers are just set.
Allow to cool before frosting! You don’t want a total chocolate mess on your hands 🙂
Cream the butter and add in the cocoa powder, confectioners sugar, salt, and milk. The milk should be added a tablespoon at a time until the desired consistency is reached.
Ice the cupcakes! I went for a very loose buttercream with a thin consistency so there was no worrying about piping the perfect pattern, just smooth some on.
A few sprinkles never hurt anyone right?
If you’ve tried these mini cupcakes then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
These Mini cupcakes are tiny but delicious! Moist and fluffy vanilla cupcakes covered in a creamy chocolate buttercream!
For the Cupcakes
- 2 cup flour
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup unsalted butter softened
- 3/4 cup sugar if you like your cupcakes very sweet, add a little more.
- 2 eggs
- 1 cup milk
- 2 tsp vanilla extract
For the Chocolate Icing
- 1/4 cup unsalted butter
- 3 tbs cocoa powder
- 1/4 cup whole milk
- 2 cups powdered sugar
- 1 tsp vanilla extract
For the Cake:
- Preheat oven to 375f and line muffin cups with papers.
- Cream butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
- Divide evenly among pans and bake on center rack for 18 minutes or until a wooden skewer removes cleanly.
- Let the mini-cupcakes cool in pan.
For the Icing:
Whisk the cocoa powder into the melted butter. Add the milk and vanilla, and whisk until frothy. Make sure the cocoa powder has completely dissolved.
Work the powdered sugar into the liquids a little at a time until fully incorporated using an electric mixer.
The frosting should be thick but spreadable. You can add more powdered sugar for a thicker consistency. I left mine on the thinner side as I did not plan on piping the icing.
- Decorate with sprinkles if desired 🙂