Description
Delicious mini cupcakes that are moist, tender, and perfect for any occasion, topped with creamy vanilla frosting and customizable with your favorite colors and toppings.
Ingredients
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 your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 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.
- Spoon the batter into the prepared mini muffin pans, filling each cup about 2/3 full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the mini cupcakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla extract and heavy cream until the frosting reaches the desired consistency. Add food coloring if desired.
- Once the cupcakes are fully cooled, frost them using a piping bag or spatula, and add sprinkles or other toppings as you like.
Notes
You can substitute sour cream with Greek yogurt or buttermilk to keep cupcakes moist.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
Do not overbake to prevent drying out the cupcakes.
Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze cupcakes for up to 3 months for longer storage.
Use a spatula or a plastic bag with a snipped corner if you don’t have a piping bag.
Try variations like almond or lemon extract, or add cocoa powder for a chocolate twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 90
- Sugar: 10g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 25mg
