I used my favorite (and super easy) vanilla cupcake recipe to make these mini cupcakes. These cupcakes are the perfect size for serving at a party, and especially for little kids. Because sometimes a regular size cupcake is just too much?
This recipe makes approximately 40 mini cupcakes. My advice is to buy a mini cupcake pan that makes two dozen.
Mini Vanilla Cupcakes with Vanilla Buttercream Frosting
Print RecipeIngredients
- CUPCAKES:
- 1 egg, room temperature
- 1/2 cup white granulated sugar
- 2 teaspoons light brown sugar
- 1 cup + 1 teaspoon all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt salt
- pinch of ground nutmeg
- 1/3 cup + 1 tablespoon + 1 teaspoon mayonnaise, room temperature
- 1/3 cup + 1 tablespoon hot water
- 2 teaspoons vanilla extract (I used Rodelle Bakers Extract)
- FROSTING:
- 3/4 cup unsalted butter, cold
- 3 cups powdered sugar
- 2 teaspoons vanilla extract (I used Rodelle Organic Baker's Extract)
- 1 tablespoons heavy whipping cream
- 1/2 teaspoon salt
- food coloring (if desired)
Instructions
CUPCAKES: Preheat oven to 350-degrees. Line a mini cupcake tin with twelve mini cupcake liners and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the egg, white sugar and brown sugar, and mix on high speed for 6-8 minutes. Turn mixer off and scrape down the sides of the bowl.
In a medium sized bowl, add the flour, baking powder, baking soda, salt and nutmeg. Stir until combined. Turn mixer to low and add half of the dry ingredients into the sugar mixture, alternating with the mayonnaise, and continuing until the dry ingredients and mayonnaise have all been added into the mixer. Mix until combined.
Remove the bowl from the mixer and stir in the water and vanilla extract. Stir until ingredients are completely combined and batter is smooth. Fill cupcake liners half full with batter and bake in 350-degree oven for 10 minutes, or until a toothpick inserted into the middle comes out without wet batter on it.
Remove baked cupcakes from the oven and as soon as the cupcakes are cool enough to handle, remove the cupcakes from the tin and place on a wire rack to cool completely before frosting.
FROSTING: Cut COLD butter into pieces. Using the paddle attachment on an electric mixer, whip the butter for 5-minutes, scraping down the sides of the bowl as needed. Beat the butter until it is pale in color.
Add two cups of the powdered sugar to the mixer, and mix on low until incorporated into the butter.
Add one teaspoon of vanilla extract to the mixer and mix until combined.
Add the last cup of powdered sugar, heavy whipping cream, salt and last teaspoon of vanilla extract to the mixer. Add the food coloring if using. Beat on low until the ingredients are incorporated. Increase the speed of the mixer to medium-high and beat for another 5 minutes.
Frost onto cooled cupcakes.
Notes
Store in an airtight container at room temperature. Cupcakes stay fresh for 3-5 days.
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