Description
Recipe for super moist, vanilla-flavored mini cupcakes (for 24 mini cupcakes) for more cupcakes double the quantities.
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 prepare a mini cupcake tin with mini paper liners.
- In a bowl, mix and sift together the dry ingredients: flour, baking powder, and salt.
- In a large bowl, place the softened butter and granulated sugar, and beat with an electric mixer for 1 minute until you have a creamy mixture.
- Add the egg and vanilla, and beat for another approximately 2 minutes.
- Finish by alternately adding the dry ingredient mixture and the buttermilk in several portions, and mix with a spatula until you have a homogeneous batter.
- Pour the batter into the paper liners, filling them halfway (no more than 3/4 full to avoid overflowing during baking).
- Bake the mini cupcakes in the oven for about 10-12 minutes until they are nicely golden and cooked in the center (check by inserting a toothpick into the center of a mini cupcake; it should come out clean).
- Let the mini cupcakes cool in the tin for a few minutes before transferring them to a cooling rack to cool completely.
- Decorate your mini cupcakes with frosting once they are completely cooled.
Notes
Storage: Up to 1 week at room temperature and up to 3 months in the freezer.
Substituting Buttermilk: You can replace buttermilk with an equal amount of milk with a little vinegar or lemon juice, or a combination of yogurt and milk, or a mixture of sour cream and milk.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: cupcakes, cakes
- 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