Description
These mini vanilla cupcakes are perfect for parties and quick treats. They are easy to make and delicious.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
Instructions
- Preheat oven to 350°F (175°C). Line a mini muffin pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Mix until just combined.
- Fill each mini muffin cup about two-thirds full with batter.
- Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Frost as desired.
Notes
- For best results, use room temperature ingredients.
- Do not overmix the batter to keep cupcakes tender.
- Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 mini cupcakes
- Calories: 150
- Sugar: 15g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
Keywords: mini cupcakes, vanilla cupcakes, small cakes, party food