Description
These delightful Mini Cupcakes feature two irresistible flavors: classic vanilla and rich chocolate. Perfect for parties or a sweet treat, the cupcakes are baked to perfection and topped with creamy buttercream frosting and optional sprinkles for added fun. Made with simple ingredients and easy-to-follow steps, these bite-sized treats will satisfy any dessert craving.
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 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 just one or both flavors of mini cupcakes—the vanilla or chocolate versions.
- Prepare Mini Vanilla Cupcakes: Preheat the oven to 350°F. Line a mini cupcake pan with 24 liners. In a large bowl, whisk melted butter with sugar until smooth. Add egg and vanilla bean paste, whisking to combine. In another bowl, sift flour, baking powder, and salt. Mix half of the dry ingredients into the wet mixture, add milk, then remaining dry ingredients. Stir until just combined; batter should be thick.
- Fill and Bake Vanilla Cupcakes: Spoon about 1 tablespoon of batter into each cupcake liner, filling approximately 3/4 full. Bake at 350°F for 10-12 minutes or until a cake tester comes out clean. Cool on wire rack completely before frosting.
- Make Vanilla Buttercream: Using a handheld or stand mixer with a paddle attachment, cream room temperature butter with powdered sugar until smooth. Add vanilla bean paste and beat on high for 4-5 minutes until fluffy. Add heavy cream 1 tablespoon at a time to reach desired consistency.
- Frost Vanilla Cupcakes: Pipe or spread buttercream evenly on cooled vanilla cupcakes. Optionally garnish with rainbow sprinkles.
- Prepare Mini Chocolate Cupcakes: Preheat oven to 350°F and line 24 mini cupcake liners in a pan. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk oil with sugar, then add egg and whisk until smooth. Add half the dry ingredients, then milk, then remaining dry ingredients; mix just until combined. Batter will be thin.
- Fill and Bake Chocolate Cupcakes: Fill liners about 3/4 full with about 1 tablespoon batter each. Bake at 350°F for 10-12 minutes until a cake tester comes out clean. Cool completely on wire rack.
- Make Chocolate Buttercream: Melt and cool dark chocolate to room temperature but still melted. Cream room temperature butter and powdered sugar until smooth using mixer with paddle attachment. Mix in cocoa powder until incorporated. On low speed, drizzle melted chocolate in slowly, then beat on high for 4-5 minutes until light and fluffy. Add heavy cream 1 tablespoon at a time if frosting is too thick.
- Frost Chocolate Cupcakes: Frost cooled mini chocolate cupcakes with chocolate buttercream. Optionally garnish with chocolate sprinkles.
Notes
- You can make just one flavor or both, depending on preference.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- The vanilla cupcake batter is thick while chocolate batter is thinner; this is normal.
- Adjust the amount of heavy cream in frosting to achieve desired spreading consistency.
- Use cake flour for lighter texture, but all-purpose flour can be substituted.
- Baking times may vary slightly based on your oven; check doneness with a toothpick or cake tester.
- Sprinkles are optional but add a fun decorative touch.
