Description
Delight in these bite-sized mini cupcakes featuring two delicious flavors: vanilla and chocolate. Each recipe includes a moist cupcake base paired with a classic buttercream frosting. Perfect for parties or just when you’re craving a sweet treat in a small package.
Ingredients
Scale
Mini Vanilla Cupcakes
- 1/4 cup unsalted butter (melted)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 3/4 cup cake flour (or all-purpose flour)
- 3/4 teaspoon baking powder
- Pinch kosher salt
- 1/4 cup whole milk
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter (room temperature)
- 2 cups powdered sugar
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 1-3 tablespoons heavy cream (as needed)
- Rainbow sprinkles (optional)
Mini Chocolate Cupcakes
- 1/4 cup vegetable oil (or canola oil or neutral olive oil)
- 1/2 cup granulated sugar
- 1 large egg (room temperature)
- 1/2 cup cake flour (or all-purpose flour)
- 1/4 cup unsweetened cocoa powder
- 3/4 teaspoon baking powder
- Pinch kosher salt
- 1/4 cup whole milk
Chocolate Buttercream Frosting
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cups powdered sugar
- 2 tablespoons unsweetened cocoa powder
- 2 ounces dark chocolate (melted and cooled)
- 1-2 tablespoons heavy cream (as needed)
- Chocolate sprinkles (optional)
Instructions
- Choose Flavor: Decide whether to make the vanilla mini cupcakes, chocolate mini cupcakes, or both. These recipes can be prepared independently or together.
- Prepare Vanilla Cupcakes Batter: In a mixing bowl, combine melted butter and granulated sugar. Beat in the egg and vanilla bean paste until smooth. In a separate bowl, sift together cake flour, baking powder, and kosher salt. Gradually add dry ingredients and milk alternately to the wet mixture, stirring gently until just combined. Avoid overmixing for tender cupcakes.
- Prepare Chocolate Cupcakes Batter: In another bowl, whisk vegetable oil and sugar until well blended. Add the egg and mix thoroughly. Sift together cake flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients alternated with milk, stirring just until incorporated.
- Bake Cupcakes: Preheat the oven to 350°F (175°C). Line mini muffin tins with paper liners. Fill each liner about 3/4 full with batter. Bake for 8-10 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
- Prepare Vanilla Buttercream Frosting: Using a mixer, beat room temperature butter until creamy. Gradually add powdered sugar, then vanilla bean paste, and continue beating. Add heavy cream a tablespoon at a time until desired consistency is reached.
- Prepare Chocolate Buttercream Frosting: Beat softened butter until smooth. Sift in powdered sugar and cocoa powder, mixing well. Add melted dark chocolate and continue to beat. Add heavy cream as needed to reach spreadable consistency.
- Frost and Decorate: Once cupcakes are cooled, frost them with your chosen buttercream. Optionally, decorate vanilla cupcakes with rainbow sprinkles and chocolate cupcakes with chocolate sprinkles.
Notes
- These mini cupcakes are perfect for parties or casual snacking.
- You can make just one flavor or both depending on your preference.
- Using room temperature ingredients helps in better mixing and texture.
- Adjust the amount of heavy cream in frosting for thicker or thinner consistency.
- Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 160 kcal
- Sugar: 19 g
- Sodium: 36 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.4 g
- Trans Fat: 0.2 g
- Carbohydrates: 24 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 32 mg
