Mini Vanilla Cupcakes

Mini vanilla cupcakes made from scratch, with soft bite-size cakes that are perfect for birthday parties, dessert tables, and little homemade treats.

These mini vanilla cupcakes are my go-to small batch for kids’ parties and dessert platters, with a fluffy crumb that holds its shape under buttercream, ganache, or cream cheese frosting.Made from a classic vanilla cupcake base with simple pantry ingredients, these mini cupcakes bake evenly, stay soft, and are easy to serve for parties or gatherings.

Why you’ll love this recipe

• Perfect mini size: Ideal for parties, dessert tables, and kids.
• Soft and fluffy crumb: Light texture that stays tender.
• Easy to customize: One base recipe, endless frosting options.

Ingredients nou need

• Butter: Unsalted, very soft.
• Sugar: Fine granulated or light brown sugar.
• Eggs: At room temperature.
• Milk: Buttermilk preferred (see notes for substitutes).
• Flour: Cake flour or all-purpose flour.
• Baking powder: Use the exact amount.
• Vanilla & salt: Pure vanilla extract and a pinch of salt

Tips before you start

• Check early: They bake fast, don’t overbake
• Room temperature ingredients: For a smooth batter.
• Measure carefully: Too much flour dries the cupcakes.
• Mix gently: Stop as soon as the batter is combined.
• Fill liners halfway: Mini cupcakes rise quickly.

How to make mini vanilla cupcakes

This recipe starts with my classic vanilla cupcake base, which I use for most birthday and celebration cupcakes.

Cream the softened butter and sugar in a large bowl until light and creamy.

Add the egg and vanilla, then beat for about 2 minutes until well combined.

Mix the flour, baking powder, and salt in a separate bowl.

Fold the dry ingredients and buttermilk into the batter in batches, mixing gently with a spatula until smooth.

Fill a lined mini muffin pan halfway to ¾ full with the batter.

Bake at 350°F / 180°C for 10–12 minutes, until lightly golden and set.

Cool briefly in the pan, then transfer to a wire rack to cool completely.

Decorate with your favorite frosting once fully cooled.

Frosting options for mini vanilla cupcakes

• Vanilla buttercream for a classic, smooth finish
• Chocolate frosting for a richer flavor
• Whipped mascarpone frosting for a lighter texture
• Cream cheese frosting for a slightly tangy note

For a classic finish, these mini cupcakes pair perfectly with my vanilla buttercream frosting or chocolate buttercream frosting

Storage

• Store unfrosted mini cupcakes in an airtight container at room temperature for up to 3 days.
• Frosted mini cupcakes should be kept in the fridge and brought back to room temperature before serving.

Recipe variations

• Mini chocolate cupcakes: use the same method and swap part of the flour for cocoa powder.
• Lemon mini cupcakes: add lemon zest and a small splash of lemon juice to the batter.
• Chocolate chip version: fold in mini chocolate chips just before baking.

If you prefer a chocolate version, I also share a dedicated chocolate cupcakes recipe made with a cocoa-based batter.

Recipe Questions

Can I make these mini cupcakes ahead of time?

Yes, you can bake them a day in advance and frost them the next day.

Why did my mini cupcakes bake faster than expected?

Mini cupcakes bake quickly due to their size, so keep an eye on them after 8–9 minutes.

Can I freeze mini cupcakes?

Yes, freeze them unfrosted for up to 2 months, then thaw at room temperature.

More Cupcake Recipes

• Strawberry cupcakes
• Vanilla cupcakes with oil
• Small batch vanilla cupcakes
• Vanilla birthday cupcakes

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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