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Mini Vanilla Cupcakes | Soha in the Kitchen

Mini Vanilla Cupcakes

Mini Vanilla Cupcakes are super moist, fluffy, vanilla-flavoured filled cake. Each is frosted with sweet vanilla buttercream.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Cakes, Desserts
Servings 30 cups

Ingredients
  

Vanilla Cupcakes

  • 1/2 cup butter at room temperature
  • 1/2 cup plus 2 tablespoons granulated white sugar
  • 2 large eggs at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cups flour sifted
  • 1 teaspoons baking powder
  • 1 tablespoons milk at room temperature

Confectioners Frosting:

  • 1/2 cup butter at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 cups confectioners sugar icing or powdered sugar, sifted

Instructions
 

Vanilla Cupcakes

  • Preheat your oven to 350 degrees F (180 degrees C) and line 36 mini muffin cups with paper liners.
  • In the bowl of your electric stand mixer, beat the butter until smooth. Add the sugar and vanilla extract and beat until light and fluffy (2-3 minutes).
  • Scrape down the sides and bottom of your bowl as needed. Add the eggs, one at a time, beating well after each addition.
  • In a separate bowl sift the flour with the baking powder.
  • With the mixer on low speed, Add the flour and milk. Scrape down the sides and bottom of your bowl as needed.
  • Fill the muffin cups with 1 tablespoon of batter (about 3/4 full) and bake for about 10 - 12 minutes or just until a toothpick inserted into the centre of a cupcake comes out clean. Remove from oven and place on a wire rack to cool completely.

Frosting

  • In the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the vanilla extract and the sugar and beat on low speed until incorporated. Then beat on high speed until frosting is light and fluffy (about 2-3 minutes). Scrape down the sides and bottom of the bowl as needed.