Description
These delightful mini cupcakes are perfect bite-sized treats for any occasion. Soft, moist, and topped with a creamy vanilla buttercream frosting, they are easy to make and wonderfully customizable with optional food coloring and sprinkles. Perfect for parties, gatherings, or a sweet snack.
Ingredients
Scale
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
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 ensure even baking and easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy, which helps create a tender crumb. Add the eggs one at a time, mixing well after each addition to fully incorporate them. 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. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter and keeping it moist.
- Fill Pans and Bake: Spoon the batter into the prepared mini muffin pans, filling each cup about 2/3 full to allow room for rising. Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool the Cupcakes: Let the mini cupcakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely, which is essential before frosting to prevent melting.
- Prepare Frosting: For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar in portions, beating well after each addition to ensure a smooth texture.
- Add Flavor and Adjust Consistency: Mix in the vanilla extract and heavy cream until the frosting reaches your desired consistency. Add food coloring if you wish to customize the appearance.
- Frost and Decorate: Once the cupcakes are fully cooled, use a piping bag or spatula to frost them. Add sprinkles or other toppings as desired to personalize your mini cupcakes and add visual appeal.
Notes
- Ensure cupcakes are completely cooled before frosting to prevent the frosting from melting.
- You can substitute sour cream with Greek yogurt for a similar texture.
- For a dairy-free version, use dairy-free butter and milk alternatives.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
- Use a toothpick test to avoid overbaking which can dry out mini cupcakes.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
