96 4595

Mini Vanilla Cupcakes

March 29, 2010

vanilla-cupcakes.jpg

There's nothing as magical as your child's first birthday party. I'm sure that Chloe won't remember much from her big day, but I'll certainly remember every moment.

We decided to do something simple to celebrate -- just a bunch of babies Chloe's age lounging around on blankets, musical instruments scattered about for playing, pink and white balloons hovering in the trees above, bubbles drifting through the air and of course, some delicious weelicious food! The party was called for late in the afternoon, so I figured light snacks seemed appropriate: Benedictine Sandwiches, Fruit Kabobs, Chewy Granola Balls and finally, these Mini Vanilla Cupcakes. For the cupcakes, I really wanted something white, light, airy and tiny in size. I literally spent weeks working on the perfect recipe, which also had to be simple enough to be weelicious. I first tried using agave to sweeten them, but that was a big ol' flop. Then I experimented with different combinations of eggs, flours and sugar, but still nothing tasted quite right until I arrived at the balance for this version.

I love making miniature cupcakes for kids' birthday parties, because they're the perfect size for small hands, and even if your little one goes back for seconds (or even thirds), it's still won't equal the amount of one regular size cupcake. Plus, I've tried so many vanilla cupcake recipes over the years and I'm always taken by how overly sweet they are. These came out sweet -- but not too much. Just the perfect amount in my opinion.

When you're looking for an unforgettable cupcake recipe that will only add to the magic of your little one's special day, try these minis and experience maximum deliciousness.

Like this post Comment on this post

Mini Vanilla Cupcakes  (Makes 36 Mini Cupcakes)

  • Prep Time:5 minutes,
  • Cook Time: 15 minutes,
  • Total Time: 20 minutes,

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 teaspoon vanilla

  •
  • cream cheese frosting (makes 1 cup)
  • 4 ounces cream cheese, softened
  • 1/4 cup (1/2 a stick) unsalted butter, softened
  • 1 cup confectioner's sugar
  • 1 teaspoon vanilla extract

Preparation

  1. 1. Preheat oven to 350 degrees.
  2. 2. Whisk the flour, baking powder and salt in a bowl and set aside.
  3. 3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
  4. 4. Add the eggs one at a time and vanilla and beat on low speed until combined.
  5. 5. Slowly add some of the flour mixture and then some of the milk, alternating until just combined, scraping down the sides of the bowl with a rubber spatula as you go.
  6. 6. Pour the batter into mini muffin cups (I like to use a mini ice cream scooper) lined with paper or foil liners until 2/3 full.
  7. 7. Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
  8. 8. Cool and frost.
  9. *Refrigerate cupcakes after frosting

  11. To make the cream cheese frosting:
  12. 1. Place the cream cheese and butter in a bowl and beat for 30 seconds on low to medium speed using a hand mixer.
  13. 2. Add the confectioner's sugar and vanilla and continue to beat for 1 minute or until frosting is smooth and creamy.
  14. 3. Frost the cupcakes and refrigerate until ready to serve.
+ Recipe Box + Print 96

Related Recipes

Comments






1 2 3

  1. jarica

    June 11, 2013 at 1:12 pm

    Reply

    I’m looking for a sugar free cream cheese frosting recipe. Any ideas on how to make a really good sugar free cream cheese frosting?

  2. Trish

    May 29, 2013 at 7:32 pm

    Reply

    This is a fantastic recipe! With a 17 month old running around I don’t have time for complicated recipes – I had everything I needed already in the house! Made these as a thank you for daycare so perfect for toddlers and adults. I added a touch more milk as the batter seemed a bit thick but otherwise both cupcake and icing recipes were easy and delicious – thanks so much! :)

  3. Kim

    May 18, 2013 at 9:15 am

    Reply

    Do I have to use little cupcake liners? I only have big ones, but I don’t have a 12 cupped pan. I have a 36 mini muffin pan.

    • catherine

      May 20, 2013 at 11:35 am

      Reply

      You can grease your pan well instead of using cupcake liners if you don’t have them!

  4. Pingback: Mini Vanilla Cupcakes | The art of cupcake

  5. Pingback: Mini Vanilla Cupcakes « Cute Cupcakes Blog

  6. Pingback: Mini Vanilla Cupcakes — Cupcake Pictures

  7. Pingback: Mini Vanilla Cupcakes | Cupcake Ideas, Cupcake Recipes, Cupcake Pictures

  8. Nicole

    March 1, 2013 at 11:18 pm

    Reply

    Thank you for a truly delicious recipe! Only problem is they are so light and fluffy I’m not sure they’ll hold together enough for frosting and to be eaten by guests at my daughter’s birthday party. We’re at nearly 8k feet in elevation, not sure if that could have something to do with it. Any suggestions for adjustments? Really appreciate any advice you can give…

    • catherine

      March 5, 2013 at 11:08 am

      Reply

      There are several adjustments to make when baking at high altitudes! Here is a recipe with high altitude instructions! http://www.daisyathome.com/2012/03/07/chocolate-cupcakes-with-whipped-ganache-frosting/

    • Nicole

      March 3, 2013 at 3:27 pm

      Reply

      I’m replying to my own post here, but perhaps less butter would help?

      • Nicole

        March 8, 2013 at 10:11 pm

        Reply

        Okay, here’s what worked (and it worked beautifully!): Slightly reduced the sugar, did 3/8 cup milk plus 1/4 cup full fat greek yogurt instead of the 1/2 cup milk called for, reduced baking powder by 1/2 teaspoon, They taste the same but have the form/structure that myself and some others here didn’t just didn’t get from the original recipe. Thank you!

  9. Jessica

    February 26, 2013 at 6:15 pm

    Reply

    Also, when I frosted them, the tops of the muffins just kept peeling off. What’s ruining the form?

  10. Jessica

    February 26, 2013 at 4:38 pm

    Reply

    I just made these. The taste is amazing, but I have some questions.
    1. It made about 48 cupcakes, but they were kind of flat on the top. What did I do wrong?
    2. If I want to make a cake in a 10 x 2 round pan, what should I do with the recipe (leave the same, double, etc.)?
    3. My cream cheese frosting looks quite yellow. Taste is fine, but I was wondering why it didn’t come out as white as yours.
    Thanks for taking the time to answer.

    • catherine

      February 26, 2013 at 6:35 pm

      Reply

      The color of the frosting could be due to the type of butter you used or the brand of cream cheese or powdered sugar. I think this recipe could make one round cake as is, and you’d probably need to bake it a bit longer (until a toothpick inserted in the center comes out clean). These cupcakes do come out a bit flat, which I prefer because it makes for easier frosting!

  11. brieanna

    February 12, 2013 at 9:25 pm

    Reply

    how many cupcakes does this recipe make?

    • catherine

      February 13, 2013 at 1:51 pm

      Reply

      36 mini cupcakes! Or about 12 regular sized cupcakes!

  12. Pingback: Ideas for Healthy First Birthday Cakes - Moms & Munchkins

  13. Deanne

    January 8, 2013 at 6:51 pm

    Reply

    What size pan would you used if you wanted to double the recipe?

    Do you have a chocolate cake recipe?

  14. Alyssa Brigandi

    November 14, 2012 at 9:31 am

    Reply

    Catherine,
    Do you think I could make this recipe into a round cake? Should I make any adjustments doing so?
    Thank you,
    Alyssa

    • catherine

      November 14, 2012 at 12:58 pm

      Reply

      Yes this is easily adaptable to a cake! Just add about 10 minutes onto the cooking time!

  15. Pingback: Elmo Strawberry Cupcake | Test Working Mom Cook Fusion

  16. Candice

    October 4, 2012 at 2:22 am

    Reply

    i just made this tonight, followed the recipe exactly. its for my son’s 3rd bday party at his school tomorrow so i made about 50-60 mini cupcakes. my husband couldnt stop eating them! a bit too sweet for my personal taste. but my husband said they were the best cupcakes…better than store bought.

  17. Meredith

    September 19, 2012 at 9:00 pm

    Reply

    Do you think that I could successfully halve this recipe?

    • catherine

      September 20, 2012 at 10:37 am

      Reply

      Yes, this recipe is easily halved or doubled!

  18. Lindsey

    September 18, 2012 at 6:31 pm

    Reply

    have you ever tried with whole wheat flour? I have white wheat flour and would love to substitute for the AP

    • catherine

      September 19, 2012 at 12:13 pm

      Reply

      I haven’t tested this recipe with whole wheat. It will give the cupcakes a different texture, but I always think experimenting is worth it!

  19. Lindsey

    September 18, 2012 at 2:53 pm

    Reply

    Could I use this recipe as a base for strawberry cupcakes? Do you recommend chopping the strawberries or puree? How much? Thanks!

    • catherine

      September 18, 2012 at 4:11 pm

      Reply

      Yes, that would be delicious! I would add 1-2 cups chopped strawberries!

  20. Amie

    August 15, 2012 at 1:28 pm

    Reply

    Hi! Going to try these cupcakes for my sons birthday. Does anyone know how many regular cupcakes this will make, and would they still taste good if I made them the night before.
    Thanks.

    • kristi

      August 20, 2012 at 11:27 am

      Reply

      I am wondering the same thing! Help!

      • catherine

        August 20, 2012 at 11:53 am

        Reply

        Just don’t frost them until closer to the time you plan to serve them!

        • kristi

          August 24, 2012 at 2:39 pm

          Great! Should I refrigerate them un-iced?

        • catherine

          August 24, 2012 at 2:53 pm

          You can refrigerate them iced! Especially if you’ll be serving them the same day!

      • catherine

        August 20, 2012 at 11:53 am

        Reply

        It makes about 18 regular-sized cupcakes and yes, you can make them the night before!

  21. cupcake recipes

    July 24, 2012 at 3:15 am

    Reply

    Fantastic beat ! I would like to apprentice while you amend your site, how could i subscribe for a weblog website? The account helped me a acceptable deal. I were a little bit acquainted of this your broadcast provided shiny transparent concept

  22. Pingback: Elmo Strawberry Cupcake | Working Mom Cook Fusion

  23. Amira

    June 28, 2012 at 8:51 am

    Reply

    What is the best egg substitute for this recipe?

    • catherine

      June 28, 2012 at 11:45 am

      Reply

      People seem to like flax as the best egg replacer. 1 tablespoon ground flax seed plus 3 tablespoons water equals 1 egg!

  24. Emma

    June 11, 2012 at 1:11 am

    Reply

    Me and my best friend made these for my mom and dad! They loved them but I was wondering if you knew a good buttercream frosting resipie?!? :D

  25. catherine

    May 25, 2012 at 5:35 pm

    Reply

    Yes! Freeze unfrosted! Place the cupcakes on a baking sheet in the freezer until they are frozen through, about 1 hour, then move to a freezer bag or other freezer safe container. Freeze for up to 3 months.

1 2 3


Manage your shopping list and search for recipes from across the web at ZipList.com

Sign Up for Free Daily Recipes