If you’re looking for a delightful treat that’s as charming as it is delicious, this Mini Cupcakes with Vanilla Buttercream Frosting Recipe is exactly what you need. These tiny cakes are bursting with moist, tender crumb and topped with a creamy, luscious vanilla buttercream that’s perfectly sweet and smooth. They’re ideal for parties, cozy afternoons with tea, or whenever you want to impress with a no-fuss dessert that feels special. Once you make these mini cupcakes, they’ll quickly become a beloved staple in your baking repertoire!
Ingredients You’ll Need
The beauty of this Mini Cupcakes with Vanilla Buttercream Frosting Recipe lies in its straightforward ingredients. Each one plays a crucial role, whether it’s building that tender cake structure, adding richness, or creating that silky frosting. You probably have most of these staples right in your pantry and fridge, making it easy to whip them up at a moment’s notice.
- 1 1/4 cups all-purpose flour: Provides the perfect base for a soft and fluffy cupcake texture.
- 1 1/4 teaspoons baking powder: Helps your mini cupcakes rise beautifully and stay light.
- 1/2 teaspoon baking soda: Works alongside baking powder for even leavening and tenderness.
- 1/4 teaspoon salt: Balances flavors and enhances sweetness.
- 1/2 cup unsalted butter, softened (for batter): Adds richness and moisture to the cupcakes.
- 1 cup granulated sugar: Sweetens the batter and helps create a lovely crumb.
- 2 large eggs: Bind everything and contribute to the cake’s structure and softness.
- 1 teaspoon vanilla extract: Provides warm, comforting flavor throughout.
- 1/2 cup sour cream: Adds tenderness and a slight tang that balances the sweetness.
- 1/2 cup whole milk: Keeps the batter moist and smooth.
- 1/2 cup unsalted butter, softened (for frosting): Creates a creamy, dreamy buttercream base.
- 2 cups powdered sugar: Sweetens and thickens the frosting to the perfect consistency.
- 1 teaspoon vanilla extract (for frosting): Infuses that classic vanilla flavor into the buttercream.
- 2-3 tablespoons heavy cream: Lightens and smooths the frosting texture.
- Food coloring (optional): Add a pop of color and fun personalization to your cupcakes.
- Sprinkles or other toppings (optional): Perfect for an extra festive touch.
How to Make Mini Cupcakes with Vanilla Buttercream Frosting Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350°F (175°C). Line mini muffin pans with cute mini cupcake liners because these little cakes deserve adorable presentation. Proper preparation ensures your cupcakes bake evenly and pop out effortlessly once done.
Step 2: Combine Your Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This mixture is the foundation of your cupcakes’ perfect crumb, so getting it well combined helps ensure every bite has consistent texture.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar until the mixture is light, fluffy, and almost pale. This gentle aeration is key to a tender, airy cupcake. Next, add the eggs one at a time, beating well after each addition, followed by stirring in the vanilla extract to infuse lovely fragrance and flavor.
Step 4: Alternate Adding Dry Ingredients, Sour Cream, and Milk
Gradually add the dry ingredients to your wet mixture, alternating with the sour cream and whole milk. Start and end with the dry ingredients for the best distribution. Mix just until combined to avoid overworking the batter, which can create dense cupcakes rather than soft ones.
Step 5: Fill and Bake
Spoon the batter into the lined mini muffin pans, filling each liner about two-thirds full. This leaves room for the cupcakes to rise without spilling over. Bake them for 10 to 12 minutes or until a toothpick inserted into the center comes out clean. The aroma at this point is simply irresistible!
Step 6: Cool Before Frosting
Allow your mini cupcakes to cool in the pans for a few minutes so they firm up a bit. Then transfer them to a wire rack to cool completely. Frosting warm cupcakes can cause the buttercream to melt, so patience here will reward you with a smooth finish.
Step 7: Make the Vanilla Buttercream Frosting
Beat the softened butter until creamy and smooth. Gradually incorporate the powdered sugar, a cup at a time, beating well after each addition. Once fluffy, mix in the vanilla extract and heavy cream until the frosting reaches your desired consistency. If you’d like, add food coloring to customize your frosting shade.
Step 8: Decorate Your Mini Cupcakes
Once completely cooled, frost each cupcake using a piping bag for those elegant swirls or a spatula for a more casual spread. Sprinkle with colorful sprinkles or other fun toppings for that extra festive feel. Now they’re ready to impress!
How to Serve Mini Cupcakes with Vanilla Buttercream Frosting Recipe
Garnishes
Mini cupcakes are like little canvases begging for garnish. From classic rainbow sprinkles to edible glitter, fresh berries, or even tiny candy pieces, garnishes add both texture and visual appeal. Not only do they make your cupcakes pop, but they also offer fun, customizable touches for any occasion.
Side Dishes
Pair these mini delights with a cup of hot tea or freshly brewed coffee for a quintessential cozy pairing. For a brunch spread, consider serving alongside fresh fruit or a light salad to balance the sweetness. They also shine on dessert tables when accompanied by creamy puddings or mousse.
Creative Ways to Present
Presentation makes a huge difference with these small wonders. Arrange them on tiered stands for parties or buffet tables, place each cupcake in decorative mini boxes as gifts, or skirt a large cookie platter with them to create an eye-catching dessert centerpiece. Adding themed cupcake toppers can make them perfect for birthdays or holidays.
Make Ahead and Storage
Storing Leftovers
Store any leftover mini cupcakes in an airtight container at room temperature for up to two days to keep them soft and moist. Refrigerate if your climate is warm or if the buttercream needs extra firming, but bring them back to room temperature before eating to enjoy their full flavor and texture.
Freezing
You can absolutely freeze these mini cupcakes for longer storage. Best practice is to freeze unfrosted cupcakes in a single layer on a baking sheet, then transfer to a sealed container or freezer bag for up to two months. Freeze the frosting separately if possible, and frost cupcakes fresh after thawing.
Reheating
When ready to enjoy frozen cupcakes, let them thaw at room temperature completely. If you want to warm them slightly, a brief 10-second zap in the microwave works wonders, but avoid heating too long so the buttercream doesn’t melt.
FAQs
Can I substitute the sour cream with yogurt?
Absolutely! Plain Greek yogurt is a fantastic substitute for sour cream in this Mini Cupcakes with Vanilla Buttercream Frosting Recipe. It keeps the cupcakes moist and adds that slight tanginess, though you might want to go for full-fat yogurt for the best texture.
What can I use instead of whole milk?
Whole milk adds richness, but you can swap it with 2% milk or even a nut milk like almond or oat. Just keep in mind the flavor and texture might have subtle differences, but your mini cupcakes will still turn out delicious.
How do I make my buttercream frosting less sweet?
If the frosting tastes too sugary, you can reduce the powdered sugar slightly and add a little extra butter or cream to balance it out. A pinch of salt can also help tame sweetness and enhance the vanilla flavor.
Can I use this recipe to make regular-sized cupcakes?
Yes! Just increase the baking time to about 18-22 minutes and fill your cupcake liners about two-thirds full. The texture and flavor will be just as delightful—only larger.
Is there a gluten-free version of this recipe?
You can substitute the all-purpose flour with a gluten-free flour blend designed for baking. Be sure it contains xanthan gum or similar for structure. The taste should remain wonderfully close to the original.
Final Thoughts
I absolutely encourage you to try this Mini Cupcakes with Vanilla Buttercream Frosting Recipe because it’s a true crowd-pleaser that manages to feel special without fuss. These mini treats bring happiness to any occasion, combining simple ingredients with a sprinkle of joyful love. Once you bake them, I bet you’ll find yourself dreaming up every reason to make them again and again!
Print
Mini Cupcakes with Vanilla Buttercream Frosting Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 36 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These delightful Mini Cupcakes are perfect bite-sized treats for any occasion. Light, fluffy, and moist, they feature a classic vanilla base topped with creamy homemade buttercream frosting. Customize with your favorite food colorings and sprinkles to match any celebration.
Ingredients
Cupcake Batter
- 1 1/4 cups all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup whole milk
Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons heavy cream
- Food coloring (optional)
- Sprinkles or other toppings (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring they are evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, then add eggs one at a time, mixing well after each addition; stir in the vanilla extract for flavor.
- Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with sour cream and whole milk, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing.
- Fill Muffin Pans and Bake: Spoon the batter into the prepared mini muffin pans, filling each cup about two-thirds full. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cupcakes: Allow the mini cupcakes to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
- Prepare Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition until smooth.
- Add Flavor and Adjust Consistency: Mix in vanilla extract and heavy cream until the frosting reaches your desired smooth consistency; add food coloring if using to customize the frosting color.
- Frost and Decorate: Once cupcakes are fully cooled, frost them using a piping bag or spatula. Add sprinkles or other decorative toppings to finish.
Notes
- For best texture, avoid overmixing the batter to keep cupcakes tender.
- Sour cream adds moisture and a slight tang, enhancing flavor and softness.
- Ensure cupcakes are completely cooled before frosting to prevent melting.
- You can substitute heavy cream with milk but frosting may be less rich.
- Leftover cupcakes can be stored in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.
