Mini Vanilla Cupcakes Recipes

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MINI VANILLA CUPCAKES



Mini Vanilla Cupcakes image

These 2 bite Mini Vanilla Cupcakes with Vanilla Buttercream Frosting are sweet, petite and absolutely perfect. They are a delicious, fun dessert option for all types of gatherings and celebrations.

Provided by Lauren Harris

Categories     Dessert

Time 27m

Number Of Ingredients 12

1 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter (* at room temperature)
2 eggs
2 teaspoons vanilla extract
1/2 cup heavy cream (* or whole milk)
4 cups powdered sugar
1/2 cup butter (* at room temperature)
2-3 tablespoons heavy cream (* or whole milk)
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°F. Line a mini cupcake pan with mini cupcake liners.
  • Combine the flour, baking powder, and salt in a small bowl and set aside.
  • In the bowl of an electric mixture, add the butter and sugar and mix until blended.
  • Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the heavy cream, until everything is well combined.
  • Fill each cupcake well about 1/2 to 2/3rds full.
  • Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
  • Combine the powdered sugar, butter, 2 tablespoons of heavy cream and vanilla extract in a mixing bowl.
  • Beat with a whisk attachment, on low speed, then medium, until well blended and creamy, adding more heavy cream, if needed.
  • Top the cooled cupcakes the vanilla buttercream using a piping bag and tips (I used this one), a spatula, or butter knife.
  • Decorate with sprinkles and/or candy, if desired.

Nutrition Facts : ServingSize 1 mini cupcake, Calories 137 kcal, Carbohydrate 21 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 22 mg, Fiber 1 g, Sugar 17 g

GO-TO VANILLA CUPCAKES



Go-To Vanilla Cupcakes image

Golden memories: Smelling sweetly of butter, sugar and vanilla, these classic little cakes bring you right back to when you were a kid and Mom baked you birthday cupcakes.

Provided by Food Network Kitchen

Categories     dessert

Time 1h10m

Yield 12 cupcakes (or about 48 mini cupcakes)

Number Of Ingredients 9

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, at room temperature
2/3 cup sugar
1 1/2 sticks (12 tablespoons) unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Your favorite frosting, for topping

Steps:

  • Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin or two 24-cup mini-muffin tins with cupcake liners.
  • Whisk the flour, baking powder and salt together in a medium bowl.
  • In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the melted butter and then the vanilla.
  • While mixing slowly, add half of the flour mixture. Then add all the milk, followed by the remaining flour mixture; take care not to overmix the batter. Divide the batter evenly in the prepared muffin tin.
  • Bake until a cake tester inserted into the center of the cupcakes comes out clean, rotating the tin about halfway through baking time, 18 to 20 minutes for standard cupcakes or 10 to 12 minutes for minis. Cool the cupcakes in the tin on a rack for 10 minutes, then remove from the tin and cool on the rack completely. Frost and decorate as desired.

MINI VANILLA CUPCAKES



Mini Vanilla Cupcakes image

Everything vanilla in these bite-sized cupcakes. So cute and tasty.

Provided by Yoly

Categories     100+ Everyday Cooking Recipes     More Meal Ideas Recipes     Mini Foods     Desserts     Cakes

Time 55m

Yield 18

Number Of Ingredients 13

Cupcakes:
¾ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
6 tablespoons unsalted butter, softened
⅓ cup white sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup milk, at room temperature
Frosting:
1 cup powdered sugar
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
  • Sift flour, baking powder, and salt into a bowl.
  • Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
  • Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g

MINI VANILLA CUPCAKES



Mini Vanilla Cupcakes image

Categories     Cake     Milk/Cream     Mixer     Dessert     Bake     Easter     Kid-Friendly     Oscars     Vanilla     Winter     Birthday     Shower     Engagement Party     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 dozen

Number Of Ingredients 11

1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup whole milk
1/2 teaspoon vanilla
3/4 stick (6 tablespoons) unsalted butter, softened
1/2 cup plus 1 tablespoon sugar
1 large egg
1 3/4 cups vanilla buttercream
Various food colorings* (optional)
Special equipment: 2 mini-muffin pans, each with 24 (1 3/4-inch) muffin cups; 24 foil or paper mini-muffin liners

Steps:

  • Put oven rack in middle position and preheat oven to 350°F. Line muffin cups with liners.
  • Whisk together flour, baking powder, and salt in a bowl. Stir together milk and vanilla in a small bowl.
  • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 4 minutes. Add egg and beat until just combined. Reduce speed to low, then add flour and milk mixtures alternately in batches, beginning and ending with flour and mixing until just combined.
  • Divide batter among muffin cups, filling them two-thirds full, and bake until tops are pale golden and a wooden pick or skewer inserted in centers comes out clean, about 15 minutes. Invert cupcakes onto a rack and cool completely.
  • For each color, transfer 1/4 cup buttercream to a separate small bowl and tint with food coloring (if using), then frost tops of cupcakes.
  • *Wilton Paste Food Coloring available at wilton.com.

VANILLA CUPCAKES FROM SCRATCH



Vanilla Cupcakes from Scratch image

A quick and easy recipe for cupcakes from scratch! Frost as desired after cupcakes have cooled.

Provided by Janine S.

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 35m

Yield 24

Number Of Ingredients 9

2 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ¼ cups milk
3 large eggs
1 teaspoon vanilla extract
1 ½ cups white sugar
⅓ cup unsalted butter
¼ cup butter-flavored shortening

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
  • Sift flour, baking powder, and salt together into a bowl. Whisk milk, eggs, and vanilla extract together in a separate bowl.
  • Beat sugar, butter, and shortening together in a large mixing bowl with an electric mixer until creamy. Mix in flour mixture. Add milk mixture and beat on low speed for 30 seconds. Increase speed to high and beat until smooth, about 2 minutes. Fill the prepared muffin cups 1/2 full with batter.
  • Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition Facts : Calories 154.3 calories, Carbohydrate 23.3 g, Cholesterol 31 mg, Fat 5.8 g, Fiber 0.4 g, Protein 2.6 g, SaturatedFat 2.6 g, Sodium 182.6 mg, Sugar 13.2 g

MINI VANILLA CUPCAKES



Mini Vanilla Cupcakes image

A recipe that I got from Simply Homemade - these cupcakes are so good, and they do make a good treat for birthdays!! They have a cream cheese icing, and are decorated with multi-colored sprinkles. They're delicious and a festive way to celebrate anyone's special day. They keep well in the freezer also, so you can make them ahead, to save yourself some time!!

Provided by Chef mariajane

Categories     Dessert

Time 15m

Yield 36 cupcakes

Number Of Ingredients 14

1/2 cup Carnation Evaporated Milk (2%)
2 tablespoons vinegar
1/2 cup butter, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup butter, room temperature
1/4 cup cream cheese, room temperature
3 cups icing sugar
2 -3 tablespoons Carnation Evaporated Milk (2%)
2 teaspoons vanilla

Steps:

  • Preheat oven to 350°F Line mini muffin pans with paper liners.
  • CUPCAKES: Combine evaporated milk and vinegar. The milk will thicken up. Reserve.
  • Beat butter and sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well. Add vanilla.
  • Combine dry ingredients in a separate bowl. Add half of the dry mixture to wet ingredients. Mix well. Add reserved milk and remaining dry ingredients. Place batter into prepared pans.
  • Bake in preheated oven 15 minutes. Cool.
  • VANILLA ICING: Beat all the ingredients for 3-5 minutes until smooth and creamy. Ice cupcakes once cooled. Decorate with multi-colored sprinkles.

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