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Mini Vanilla Cupcakes

Mini Vanilla Cupcakes

Cost $5, save $10

Source: Recommended by CookPal

  • 24 Min
  • 18 Servings
  • $5

INGREDIENTS

  • Cupcakes

    • ¾ cup all-purpose flour
    • ¾ teaspoon baking powder
    • 🧂 ⅛ teaspoon salt
    • 🧈 6 tablespoons unsalted butter, softened
    • 🧂 ⅓ cup white sugar
    • 🥚 1 large egg, at room temperature
    • 1 teaspoon pure vanilla extract
    • 🥛 ¼ cup milk, at room temperature

  • Frosting

    • 🧂 1 cup powdered sugar
    • 🧈 ½ cup unsalted butter, softened
    • 1 teaspoon pure vanilla extract

STEPS

1

Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.

2

Sift flour, baking powder, and salt into a bowl.

3

Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.

4

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.

5

Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

NUTRIENTS

Per 1 serving

🔥

147

Calories

  • 1
    Protein
  • 15
    Carbs
  • 9
    Fats

💡 Make sure the butter is softened to ensure smooth mixing.Use room temperature milk and egg to avoid curdling in the batter.For even baking, fill the cupcake liners evenly, about 3/4 full.Store any leftover cupcakes in an airtight container at room temperature for up to 2 days.