Mini Cupcakes
Delightful Miniature Vanilla Cupcakes with Buttercream Frosting
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
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.
Nutrition
- Serving Size: 24 mini cupcakes
- Calories: 150 kcal per cupcake