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Mini Vanilla Cupacakes

These mini vanilla cupcakes use my favorite recipe for homemade vanilla cake. The cupcakes are moist with a delicate texture. Topped with delicious homemade buttercream frosting, these tiny cupcakes are the perfect bite-sized dessert for your next party tray!
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 20


Cupcake Ingredients

  • ½+ ⅓ cup cup cake flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 7 tablespoons butter room temperature
  • ½ cup granulated sugar
  • 3 egg yolks room temperature
  • 1 teaspoon vanilla extract
  • ½+ ⅛ cup buttermilk room temperature

Buttercream Frosting Ingredients

  • 3 cups confectioners' sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons whipping cream


  • Preheat oven to 350 degrees Fahrenheit 20 minutes before baking your cupcakes. Spray a miniature muffin pan with nonstick spray and set aside.
  • Onto a parchment paper, sift together cake flour, baking powder, baking soda, and salt; set aside. In a mixing bowl, beat the butter and sugar until light and fluffy, 2-3 minutes, scraping down the sides of the bowl as needed. Add the egg yolks 1 at a time, beating well after each addition. Once all of the egg yolks are incorporated, add the vanilla extract and mix in.
  • Alternately add the dry ingredients and the buttermilk, ⅓ at a time, mixing well after each addition. Start with ⅓ of the dry, mix well, and then add ⅓ of the buttermilk, and repeat two more times with remaining ingredients. Once everything is incorporated, beat well with a rubber spatula to make sure your batter is fully mixed and fluffy.
  • Scoop batter into prepared muffin pan. Bake for 18-22 minutes, rotating the pan halfway through the baking time. When cupcakes are done, the tops should be golden brown and spring back when lightly pressed in the center. A cake tester should come out clean. Remove the pan to a cooling rack. Let rest 5 minutes. Run a small knife or metal spatula around the sides of the cupcakes and invert onto a cooling rack. Let cupcakes cool to room temperature.
  • In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency. Pipe frosting onto cooled cupcakes and decorate with your choice of sprinkles!


Serving: 1cupcake | Calories: 222kcal | Carbohydrates: 23g | Protein: 1g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 156mg | Potassium: 32mg | Fiber: 1g | Sugar: 23g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!