Mini Vanilla Cupcakes

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5 from 2 votes

Mini Vanilla Cupcakes

Super moist and fluffy mini vanilla cupcakes!

Prep Time30

Cook Time25

Total Time55

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cupcakes

Calories: 121kcal

Author: Ella Gilbert

Equipment

mini cupcake pan

Ingredients

Mini Vanilla Cupcakes

2 ½ tablespoons unsalted butter room temperature
2 tablespoons neutral oil
¾ cup white sugar
2 large eggs room temperature
1 ½ teaspoons vanilla extract
½ cup buttermilk room temperature
1 ⅛ cup all purpose flour
1 teaspoon baking powder
¾ teaspoon kosher salt

Chocolate Whipped Cream

2 cups heavy cream cold
2 tablespoons skimmed milk powder
¼ cup powdered sugar
3 tablespoons cocoa powder

Metric - US Customary

Instructions

Mini Vanilla Cupcakes

Preheat oven to 350°Fahrenheit/175°Celsius and line a mini cupcake pan with liners.
In a stand mixer fitted with the paddle attachment, or in a large bowl with hand mixer, beat the butter with the oil and sugar until fluffy. It takes about 2-3 minutes.
2 ½ tablespoons unsalted butter, 2 tablespoons neutral oil, ¾ cup white sugar
Add the eggs one at a time, beating well after each addition.
2 large eggs
Mix in the vanilla extract.
1 ½ teaspoons vanilla extract
In a separate bowl, whisk the flour with the baking powder and salt.
1 ⅛ cup all purpose flour, 1 teaspoon baking powder, ¾ teaspoon kosher salt
Alternate adding the flour and the buttermilk, starting and ending with the flour mixture.
½ cup buttermilk
Using a small cookie scoop, scoop out the cupcake batter into the prepared cupcake pan, filling them ¾ of the way.
Bake in the preheated oven for 9-12 minutes. Let them cool for 10 minutes in the pan before removing to cool completely on a wire cooling rack.

Chocolate Whipped Cream Frosting

In a stand mixer fitted with the whisk attachment, or in a large bowl with a handheld mixer, whisk the heavy cream with the skimmed milk powder, powdered sugar and cocoa powder until you have stiff peaks. Be careful not to overmix as it can easily curdle!
2 cups heavy cream, 2 tablespoons skimmed milk powder, ¼ cup powdered sugar, 3 tablespoons cocoa powder
Use the frosting to frost your cupcakes!

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.

I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Butter: I use European style butter in my recipes. This will make your finished bake much creamier and richer.

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. Please note I am using Diamond Crystal Kosher Salt, not Morton Salt. Morton salt is too salty for this!

Different Frostings: feel free to check the list of frostings I have above if you don't want to use this chocolate whipped cream frosting!

Buttermilk: If you don’t have buttermilk you can swap it out for sour cream.

Cocoa Powder: you can use natural cocoa powder or dutch processed cocoa powder for the frosting.

Storage: Store the frosted cupcakes in the fridge for up to 3 days. Store unfrosted cupcakes in an airtight container at room temperature for 3-4 days.

Nutrition