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Mini Vanilla Cupcakes

4 from 2 votes
Author: Catherine McCord
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients  

  • 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

Instructions 

  • Preheat oven to 350 degrees.
  • Whisk the flour, baking powder and salt in a bowl and set aside.
  • Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
  • Add the eggs one at a time and vanilla and beat on low speed until combined.
  • 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.
  • 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.
  • Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
  • Cool and frost.
  • *Refrigerate cupcakes after frosting

To make the cream cheese frosting:

  • Place the cream cheese and butter in a bowl and beat for 30 seconds on low to medium speed using a hand mixer.
  • Add the confectioner\'s sugar and vanilla and continue to beat for 1 minute or until frosting is smooth and creamy.
  • Frost the cupcakes and refrigerate until ready to serve.

Nutrition

Calories: 90kcal | Carbohydrates: 8g | Protein: 1g | Fat: 6g | Cholesterol: 15mg | Sodium: 50mg | Sugar: 4g
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