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Mini Cupcakes

Delightful Miniature Vanilla Cupcakes with Buttercream Frosting

Ingredients

Scale

For the cupcakes:

  • 1 cup (120g) cake flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (60g) unsalted butter, melted
  • 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) whole milk
  • 2 tablespoons (30g) sour cream

For the buttercream frosting:

  • 1/2 cup (113g) unsalted butter, softened
  • 2 cups (240g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons (30ml) heavy cream

Instructions

  • Preheat the oven to 350°F (175°C) and line a mini muffin tin with 24 mini cupcake liners.
  • In a medium bowl, whisk together the cake flour, baking powder, salt, and granulated sugar.
  • Add the melted butter to the dry ingredients and whisk until combined.
  • In a small bowl, whisk together the egg white, vanilla extract, milk, and sour cream until smooth.
  • Pour the wet ingredients into the dry mixture and stir until just combined, being careful not to overmix.
  • Divide the batter evenly among the mini cupcake liners, filling each about two-thirds full.
  • Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove from the oven and allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  • While the cupcakes are cooling, prepare the buttercream frosting. In a large bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, one cup at a time, beating well after each addition.
  • Add the vanilla extract and heavy cream, and continue to beat until the frosting is light and fluffy.
  • Once the cupcakes have cooled completely, pipe or spread the buttercream frosting onto each cupcake.
  • Decorate as desired and serve.

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