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

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Recipe Summary test

prep:
20 mins
cook:
10 mins
additional:
25 mins
total:
55 mins
Servings:
18
Yield:
18 mini cupcakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.

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  • 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.

Cook's Note:

This recipe makes 18 mini cupcakes but you can easily double the recipe. Make sure you use pure vanilla and not imitation.

Nutrition Facts

147 calories; protein 1.1g; carbohydrates 14.9g; fat 9.4g; cholesterol 34.3mg; sodium 78.8mg. Full Nutrition
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Reviews (1)

Rating: 4 stars
08/30/2021
They are very tasty. Easy to make just make sure you use a medium mixing bowl. Forgot to sift the flour (make sure you do it. ).I use least butter in the frosting a half cup of butter seems too much for one cup of powder sugar. And it turned out fine. Next time I would just buy a container of Vanilla frosting. Might add a little more vanilla to cake batter Read More