Mini Vanilla Cupcakes (Makes 36 Mini Cupcakes)

Prep Time: 5 mins Cook Time: 15 mins

nut free


  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher 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):
  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract


1. Preheat oven to 350 degrees.

2. Whisk the flour, baking powder and salt in a bowl and set aside.

3. Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.

4. Add the eggs one at a time and vanilla and beat on low speed until combined.

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. 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. Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean.

8. Cool and frost.

*Refrigerate cupcakes after frosting

To make the cream cheese frosting:

1. Place the cream cheese and butter in a bowl and beat for 30 seconds on low to medium speed using a hand mixer.

2. Add the confectioner\\'s sugar and vanilla and continue to beat for 1 minute or until frosting is smooth and creamy.

3. Frost the cupcakes and refrigerate until ready to serve.