Description
Soft, light mini vanilla cupcakes made from scratch, perfect for parties, dessert tables, or small sweet bites topped with your favorite frosting.
Ingredients
- 50 g (1/4 cup) unsalted butter – softened
- 75 g (1/3 cup) granulated sugar
- 1 large egg – room temperature
- 1 teaspoon vanilla extract
- 67 g (1/4 cup) buttermilk
- 75 g (1/2 cup) cake flour
- 1/2 teaspoon baking powder
- A pinch of salt
Instructions
- Preheat the oven to 350°F (180°C) and line a mini cupcake tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar for 1 minute until creamy.
- Add the egg and vanilla and beat for about 2 minutes until smooth.
- Fold in the dry ingredients and buttermilk alternately, using a spatula, until the batter is smooth and uniform.
- Fill the liners halfway (no more than 3/4 full).
- Bake for 10–12 minutes, until lightly golden and a toothpick comes out clean.
- Cool briefly in the pan, then transfer to a wire rack to cool completely before frosting.
Notes
Substituting buttermilk:
Replace with the same amount of milk mixed with a little lemon juice or white vinegar, or a mix of milk and yogurt, or milk and sour cream.
Tips:
- Use room-temperature ingredients for a smooth batter
- Do not overfill the liners
- Mix just until combined to keep the crumb light
Storage:
Up to 1 week at room temperature in an airtight container, or up to 3 months in the freezer (unfrosted).
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cupcakes,
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 44
- Sugar: 3.3 g
- Sodium: 103.3 mg
- Fat: 2 g
- Carbohydrates: 5.8 g
- Protein: 0.6 g
- Cholesterol: 12.5 mg