You’ll find these are a dessert that fitting for so many occasions including birthday celebrations, holiday parties, weekend get togethers, or even just a simple weekend baking project with the kids.
They have a satisfying, light, buttery crumb, a welcomed sweet vanilla flavor, and the silky buttercream polishes them off perfectly.
If you need more you can easily double the recipe. Which I may recommend anyway and then you can freeze half the batch for a later time because anytime is a great time for mini cupcakes!
Mini Cupcake Recipe Ingredients
- All-purpose flour: If you want an even more delicate crumb you can use cake flour.
- Baking powder: This is used to help the cupcake rise. I recommend using aluminum free baking powder for a non-metallic taste.
- Salt: Salt really helps balance out the sweetness of the cupcake and keeps it from tasting flat.
- Unsalted butter: Fat add richness to the cupcake and moisture. It also softens the crumb texture.
- Granulated sugar: Sugar is a key ingredient in sweetening the cupcake.
- Milk: I like to use whole or 2% milk for the recipe.
- Egg: The egg helps to bind ingredients together and assists in rising.
- Vanilla extract: A traditional ingredient in cupcakes and other baked goods that adds notes of sweet and welcomed natural flavor.
- Milk: This is used for the moisture for the cupcake.
- Powdered sugar: A very fine sugar also known as confectioners sugar that builds the foundation of the frosting and sweetens it.
- Heavy cream: This adds a richness to the frosting while thinning and adding whipped volume once it’s blended in and aerated.