Description
Delight in these charming Mini Cupcakes, perfect bite-sized treats for any occasion. Soft, moist, and topped with creamy vanilla buttercream frosting, these cupcakes are easy to make and ideal for gatherings, parties, or a sweet snack.
Ingredients
Scale
For the Cupcakes
- 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
For the 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 and Prepare Pans: Preheat your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of the leavening agents.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender cupcake texture. Add the eggs one at a time, mixing well after each addition to maintain a smooth batter. Stir in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients alternating with the sour cream and whole milk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter, which can make cupcakes dense.
- Fill and Bake: Spoon the batter into the prepared mini muffin pans, filling each cup about two-thirds full to allow room for rising. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Let the mini cupcakes cool in the pans for a few minutes before transferring them to a wire rack to cool completely, preventing sogginess on the bottom.
- Prepare Frosting: Beat the softened butter until creamy and smooth. Gradually add powdered sugar, one cup at a time, beating well after each addition to create a light and fluffy frosting.
- Add Flavor and Consistency: Mix in vanilla extract and heavy cream until the frosting reaches your desired consistency. Add food coloring if you want colorful frosting.
- Frost and Decorate: Once the cupcakes are fully cooled, frost them using a piping bag or spatula. Add sprinkles or other toppings as desired to personalize each cupcake.
Notes
- Make sure all ingredients are at room temperature for the best mixing results.
- Do not overmix the batter after adding the dry ingredients to avoid dense cupcakes.
- Use a toothpick to check doneness; it should come out clean or with a few moist crumbs.
- Cool cupcakes completely before frosting to prevent the frosting from melting.
- Use a piping bag with different tips to create decorative frosting designs.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
