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
Scale
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.
