Description
This Mini Cupcakes Recipe offers a delightful batch of bite-sized vanilla cupcakes perfect for parties or everyday treats. Soft and moist, these cupcakes are easy to make with simple ingredients and can be customized with optional creamy vanilla frosting and sprinkles for added fun. Ideal for American dessert lovers looking for a quick and charming sweet treat.
Ingredients
Scale
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Optional Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Food coloring or sprinkles (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a mini muffin tin with mini cupcake liners to ensure easy removal and perfect mini cupcake shapes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of leavening agents and sugar.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, vegetable oil, large egg, vanilla extract, and sour cream until smooth and fully blended.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients bowl. Mix gently until just combined; avoid overmixing to keep the cupcakes light and tender.
- Fill Muffin Liners: Spoon the batter into the prepared mini cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise evenly without spilling over.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting (Optional): Beat softened unsalted butter until light and fluffy. Gradually add powdered sugar, mixing well. Add milk and vanilla extract and continue mixing until smooth and spreadable. Add food coloring or sprinkles if desired.
- Frost the Cupcakes: Once cupcakes are completely cooled, pipe or spread the frosting onto each cupcake. Decorate with sprinkles or other toppings as desired.
Notes
- This recipe yields about 36 mini cupcakes, perfect for gatherings or gifting.
- For a chocolate variation, substitute 1/4 cup of the flour with unsweetened cocoa powder for rich chocolate flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
