Mini Vanilla Cupcakes

These mini vanilla cupcakes might be the cutest cupcakes ever! Soft, moist and fluffy tiny cupcakes that can be topped with your favorite frosting! These cupcakes are perfect for birthday parties and baby showers.

Jump to:

• Why you'll love these mini cupcakes!
• Ingredients Needed
• Step by Step Instructions
• Expert Tips & Tricks
• Recipe FAQs
• Frostings to use with these mini vanilla cupcakes!
• Storage
• Try these cupcake recipes next!
• Recipe

Ingredients Needed

• Flour: I'm using all purpose flour in this cupcake recipe.
• Buttermilk: this is going to make the cupcakes super moist! You can use full fat yogurt or sour cream instead if that's what you have on hand.
• Unsalted Butter: I always use unsalted butter to control the amount of salt in the recipe. I also always use European style butter which is much richer and creamier!
• Oil: use a neutral oil like vegetable oil, canola oil or sunflower oil. You don't want anything with a strong taste!
• Vanilla Extract: try to use a good quality vanilla extract.

See the recipe card for full information on ingredients and quantities.

Step by Step Instructions

Step 1: Preheat your oven to 350ºFahrenheit and line a mini cupcake pan with mini cupcake liners. In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld electric mixer, cream the butter with the oil and sugar until light and fluffy.

Step 2: Add the eggs one at a time, scraping the bowl after each addition. Then mix in the vanilla extract and salt.

Step 3: Add the dry ingredients in three additions, alternating with the buttermilk. Mix the cupcake batter with a rubber spatula to make sure there are no streaks of flour left.

Step 4: Use a small cookie scoop to scoop out the cupcake batter into the prepared cupcake pan. Fill each one until they're ¾ of the way full. Bake for 9-12 minutes. Let them cool in the pan for 10 minutes before removing to a wire cooling rack to cool completely.

Expert Tips & Tricks

• Kitchen Scale: I always recommend using a kitchen scale since it is the most accurate way to bake. It is so easy to add too much flour to your cupcakes, giving you dry cupcakes.
• Filling the Liners: Only fill up the cupcake liners so they're ¾ of the way full. If you overfill them then they'll overflow in the oven!
• Extracts: Swap out the vanilla extract for almond extract, lemon extract or add some lemon zest to customize your cupcakes.
• Room Temperature: Make sure the eggs, buttermilk and butter are at room temperature before you get started. It'll lead to a smoother texture and those ingredients will be easier to incorporate into the cupcake batter.
• Decorating: I used a piping bag and a Wilton piping tip to frost these cupcakes and added rainbow sprinkles!

Recipe FAQs

Frostings to use with these mini vanilla cupcakes!

• Chocolate whipped cream frosting - this is the frosting shown in the images!
• Whipped chocolate ganache - a super rich and intense chocolate frosting.
• Oreo frosting - get that cookies and cream vibe with this Oreo frosting.
• Biscoff frosting - perfect for the cookie butter lover in your life!

Storage

Keep the mini vanilla cupcakes in an airtight container at room temperature for 3-4 days. Freeze the unfrosted cupcakes in a ziploc bag in the freezer for up to 2 months. Let thaw at room temperature.

Try these cupcake recipes next!

Recipe