Mini Vanilla Cupcake Recipe

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This mini vanilla cupcake recipe is quick and easy to make and completely delicious, perfect for those times you need to conjure up a treat at the last minute!

Vanilla cupcakes are a classic that should be in every home baker's repertoire, and they're made even better (and cuter!) by baking them in mini size! These bite sized treats are ideal for children or for yourself, when all you want is a hint of sweetness with your cup of tea.

But, what separates a good vanilla cupcake from all the rest is the quality of the vanilla used. For this mini vanilla cupcake recipe, I use high quality, pure Bourbon vanilla extract (the brown stuff, NOT the clear stuff!). The natural sweetness of the vanilla really comes through in the cakes, rather than the artificial taste of lesser quality vanilla flavourings.

The cupcake cases I use are approximately 31mm wide x 20mm tall, and the recipe makes approximately 48 mini cupcakes, plenty to share with everyone! The cupcakes will keep in an airtight container at room temperature for up to a week, or you could freeze them for future use, after they have cooled completely. Do no refrigerate the cakes, as they will become dry and tough.

The beauty of this mini vanilla cupcake recipe is that it goes with pretty much any flavour of icing. Vanilla is a subtle and unobtrusive flavour, perfect for layering on a bold and flavourful icing.

My go-to icing these days has got to be Italian meringue buttercream. Other favourite flavours include:

• Chocolate Italian meringue buttercream
• Strawberry Italian meringue buttercream

For simple buttercream recipes, try:

• vanilla buttercream
• cream cheese buttercream

Here's what you'll need to make this mini vanilla cupcake recipe:
(Click here to jump straight to the recipe)

110g unsalted butter, room temperature
120ml milk, room temperature
2 large eggs, room temperature
275g plain flour
170g caster sugar
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1 tsp pure vanilla extract

And here's what you'll need to do:

• Bring the butter to room temperature in a medium mixing bowl; cutting it into smaller pieces will help it to warm up faster.
• Measure out the milk, remove the eggs from the fridge, and bring them to room temperature, as well.
• Preheat the oven to 180C (355F) / 160C Fan, and line a mini cupcake tray with paper cases.
• Combine the flour, bicarbonate of soda and baking powder together in a separate bowl.

• Add the vanilla extract to the milk.
• When the butter has softened, add the sugar to the mixing bowl.

• Mix the butter and sugar together until pale and fluffy.
• Add the eggs, one at a time, mixing to combine after each addition.

• Add one third of the flour mixture, fold gently, then mix until just combined.
• Then add half the milk mixture, fold gently, and mix until just combined.
• Repeat until all the flour and milk mixtures have been used, scraping down the sides of the bowl with a spatula, as required. You should have approximately 780g of cake mix.

• Fill the cupcake cases 2/3 full with cake mix, about 16g in each.
• Bake in the preheated oven for 12-13 minutes, until a tester skewer comes out clean.

• Cool the cakes in their tray for a couple of minutes before removing to a wire rack.
• Cool completely before icing.

Mini Vanilla Cupcake Recipe

By Wendy | Serves 4

This mini vanilla cupcake recipe is quick and easy to make, perfect for when you want to add just a bite of sweetness to your life.

Prep Time: 20 minutes
Cook time: 12 minutes
Yield: 48
Course: Dessert, Pudding, Treat, Snack, Cake
Cuisine: Modern European
Tags: Cake, AfternoonTea

Ingredients

110g unsalted butter, room temperature
120ml milk, room temperature
2 large eggs, room temperature
275g plain flour
170g caster sugar
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
1 tsp pure vanilla extract

Method

1. Bring the butter to room temperature in a medium mixing bowl; cutting it into smaller pieces will help it to warm up faster.
2. Measure out the milk, remove the eggs from the fridge, and bring them to room temperature, as well.
3. Preheat the oven to 180C (355F) / 160C Fan, and line a mini cupcake tray with paper cases.
4. Combine the flour, bicarbonate of soda and baking powder together in a separate bowl.
5. Add the vanilla extract to the milk.
6. When the butter has softened, add the sugar to the mixing bowl.
7. Mix the butter and sugar together until pale and fluffy.
8. Add the eggs, one at a time, mixing to combine after each addition.
9. Add one third of the flour mixture, fold gently, then mix until just combined.
10. Then add half the milk mixture, fold gently, and mix until just combined.
11. Repeat until all the flour and milk mixtures have been used, scraping down the sides of the bowl with a spatula, as required. You should have approximately 780g of cake mix.
12. Fill the cupcake cases 2/3 full with cake mix, about 16g in each.
13. Bake in the preheated oven for 12-13 minutes, until a tester skewer comes out clean.
14. Cool the cakes in their tray for a couple of minutes before removing to a wire rack.
15. Cool completely before icing.

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