Vanilla Vanilla Cupcakes are a mini version of your favorite vanilla cupcakes. Fluffy and moist bite-sized cupcakes are topped with a perfect swirl of rich vanilla buttercream. Add some sweetness and joy to your day with these Vanilla Vanilla Cupcakes!
Vanilla cupcakes are perfect for any occasion, and we’ve taken this classic and made it mini. This bite-sized version is just right if you want a small serving size or don’t want a sugar overload (we won’t tell if you sneak more than one). The tender vanilla crumb holds up well to a delicate swirl of rich vanilla buttercream, and you’ll fall in love at first bite. Top with sprinkles for a celebration-worthy treat.
Essentials for the Perfect Batch of Vanilla Cupcakes
You’ll love this simple recipe, and it’s easy to go mini with a GoodCook 12 Cup Mini Muffin Pan. You’ll also need mini muffin liners, a GoodCook 3 Piece Mixing Bowl Set, and a GoodCook Mixing Spoon, and a GoodCook Touch Spreader Spatula for frosting. Now you’re ready to bake up these delicious bite-sized treats!
FUN FLAVOR TWISTS
Enjoy the recipe as written, or try one of these delicious variations:
- Confetti Party Bites: Cupcakes with a sprinkle-filled center make the perfect sweet surprise for any celebration! Using a sharp knife, cut a small circle or hold into the center of your cupcake to create a pocket. Fill with your favorite sprinkles, replace the top and frost as usual.
- Frosting-Stuffed Cupcake: Perfect for the frosting fan in your life! Using a sharp knife, remove a small section of the center of the cupcakes. Fill with frosting, lemon curd, or jam. Replace the top and frost as usual.
Bake & Share
Happy Cupcakes Baking! If you try this recipe at home, we’d love to see a photo of it! Snap a picture and upload to Instagram. Don’t forget to tag us @goodcook.com #goodcookcom
Vanilla Vanilla Cupcakes
Bite size cakes with the classic flavor that everyone will love
- 2 1/2 Tablespoons butter
- 1/3 cup sugar
- 1 medium egg, room temperature
- 1/2 teaspoon vanilla
- 1/2 cup All Purpose flour
- 1/2 teaspoon baking powder
- Pinch of salt
- 1/4 cup milk
- 1/4 cup unsalted butter
- 1 teaspoon vanilla
- 1 1/2 cup powdered sugar
- 1 Tablespoon milk
Preheat oven to 350° F. Put mini liners in the pan.
In a medium bowl, mix together the flour, baking powder, and salt.
In a stand mixer, or a new medium bowl, with paddle attachment. Cream the butter until smooth. Add in the sugar, mix for 3 minutes, until fluffy.
Add in the egg, mix until completely blended. Scrape down the sides, add the vanilla, and mix a few moments more,
Add in the dry ingredients, and mix until mostly combined. Add the milk and mix until just combined.
Put 1 Tablespoon batter in each liner. Bake for 10-12 minutes.
Let cool for a minute, then place cakes on a wire rack to cool completely.
In a medium bowl with electric mixer, prepare the frosting. Place the butter in bowl and mix until there are no lumps.
Add the powdered sugar, vanilla, and milk, mix until smooth. Do not over whip as the frosting can become loose, the frosting should slightly fall back when touched but still hold a peak.
Frost and enjoy.
Recipe inspired by: http://www.craftycookingmama.com/one-dozen-yellow-cupcakes-with-chocolate-buttercream-frosting/