When it comes to baking, few things can beat the joy of creating a batch of Mini Vanilla Cupcakes. These little delights are perfect for any occasion, whether it’s a birthday party, a casual get-together, or simply a sweet treat to enjoy with your afternoon tea. Their tender crumb and delicate flavor make them a crowd favorite, and they’re easy to whip up in no time. Plus, who can resist a cupcake topped with creamy frosting and a sprinkle of fun?
Why It’s Crowd-Pleasing
These Mini Vanilla Cupcakes are not just visually appealing; they deliver on flavor and texture, making them irresistible to both kids and adults. The combination of rich vanilla from the beans and the creamy frosting creates a delightful burst of taste in every bite. The mini size adds to the charm, allowing everyone to enjoy just the right amount of sweetness without feeling overwhelmed. They’re the perfect addition to any dessert spread!
What Goes Into Mini Vanilla Cupcakes
Creating the perfect batch of Mini Vanilla Cupcakes requires a few key ingredients that come together beautifully. Here’s what you’ll need:
- 4 ounces cream cheese, softened – for a rich and creamy frosting.
- 1/2 cup coconut oil or butter – adds moisture and flavor.
- 4 whole eggs at room temperature – contribute to the structure of the cupcakes.
- 1 vanilla bean, sliced and scraped to remove caviar – for an intense vanilla flavor.
- 2 3/4 cups all-purpose flour – the base of the cupcakes.
- 1 1/4 teaspoon baking powder – helps the cupcakes rise.
- 1/4 teaspoon baking soda – provides additional leavening.
- 1/4 teaspoon salt – enhances the flavors.
- 1 cup organic almond vanilla milk – adds moisture and a hint of almond flavor.
- 1 cup butter at room temperature – for a fluffy frosting.
- 4 cups powdered sugar – for sweetness in the frosting.
- 2 teaspoons vanilla extract – amplifies the vanilla taste.
- 4 tablespoons organic almond vanilla milk – to adjust the frosting consistency.
- Sprinkles for garnish, optional – for a festive touch!
Tools of the Trade
To achieve these delightful Mini Vanilla Cupcakes, gather the following tools:
- Muffin Tin – make sure to use a mini muffin tin for the perfect size.
- Mixing Bowls – for combining ingredients.
- Electric Mixer – helps in achieving a light and fluffy batter.
- Spatula – for folding in ingredients gently.
- Measuring Cups and Spoons – precise measurements are key to baking.
- Cooling Rack – to cool the cupcakes evenly.
Method: Mini Vanilla Cupcakes
Ready to bake? Follow these steps to create your Mini Vanilla Cupcakes:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that the cupcakes bake evenly.
Step 2: Prepare the Muffin Tin
Grease the mini muffin tin or line it with mini cupcake liners to prevent sticking.
Step 3: Make the Batter
In a large mixing bowl, beat the softened coconut oil (or butter) with the sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla bean caviar and vanilla extract into the mixture.
Step 4: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the almond vanilla milk. Mix until just combined; be careful not to overmix.
Step 5: Fill the Muffin Tin
Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full to allow for rising.
Step 6: Bake
Bake in the preheated oven for about 10-12 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Cool the Cupcakes
Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
Step 8: Prepare the Frosting
In a mixing bowl, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar, mixing on low speed until combined. Add the remaining almond vanilla milk to achieve your desired frosting consistency.
Step 9: Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Finish with a sprinkle of your favorite sprinkles for a festive touch!
If You’re Out Of…
If you find yourself missing an ingredient, here are some helpful substitutions for your Mini Vanilla Cupcakes:
- Coconut Oil: Use unsalted butter if you don’t have coconut oil.
- Almond Vanilla Milk: Any milk will work, but for a similar flavor, try using vanilla soy milk or regular vanilla milk.
- Vanilla Bean: Substitute with 2 teaspoons of vanilla extract.
- Powdered Sugar: You can blend granulated sugar in a blender to create a powdered sugar alternative.
Chef’s Rationale
Creating Mini Vanilla Cupcakes is all about balance. The combination of cream cheese and butter in the frosting creates a delightful richness that complements the lightness of the cupcakes. Using fresh vanilla beans instead of regular vanilla extract elevates the flavor, providing a deep, aromatic profile that makes these cupcakes truly special. By ensuring the ingredients are at room temperature, you allow for better mixing and a fluffier end result.
Freezer-Friendly Notes
You can easily make these Mini Vanilla Cupcakes ahead of time. If you want to freeze them, make sure they are completely cooled before wrapping them tightly in plastic wrap or placing them in an airtight container. They can be stored in the freezer for up to three months. When you’re ready to enjoy, simply thaw them at room temperature and frost them as desired!
Ask & Learn
Can I make these cupcakes gluten-free?
Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend. Just ensure it’s a 1:1 blend for best results.
How can I make these cupcakes chocolate-flavored?
To turn your Mini Vanilla Cupcakes into chocolate ones, simply replace 1 cup of the flour with cocoa powder for a rich chocolate flavor.
What’s the best way to store leftover cupcakes?
Store any leftover cupcakes in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week.
Can I use a different frosting?
Of course! Feel free to experiment with different frostings, such as chocolate buttercream frosting or a simple whipped cream topping for a lighter option.
Elevate your cupcake experience by serving them with:
Let’s Eat
Now that you have your Mini Vanilla Cupcakes ready, it’s time to dig in! Whether you’re sharing them with friends or enjoying them solo, these little bites of joy are sure to bring a smile to your face. The perfect blend of flavor and texture makes them an irresistible treat that you’ll want to make again and again. Happy baking!
Mini Vanilla Cupcakes
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). This ensures that the cupcakes bake evenly.
- Step 2: Grease the mini muffin tin or line it with mini cupcake liners to prevent sticking.
- Step 3: In a large mixing bowl, beat the softened coconut oil (or butter) with the sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla bean caviar and vanilla extract into the mixture.
- Step 4: In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the almond vanilla milk. Mix until just combined; be careful not to overmix.
- Step 5: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full to allow for rising.
- Step 6: Bake in the preheated oven for about 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Step 7: Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
- Step 8: In a mixing bowl, beat the softened butter and cream cheese together until smooth. Gradually add powdered sugar, mixing on low speed until combined. Add the remaining almond vanilla milk to achieve your desired frosting consistency.
- Step 9: Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Finish with a sprinkle of your favorite sprinkles for a festive touch!
Notes
- For a gluten-free option, use a 1:1 gluten-free flour blend.
- To make chocolate cupcakes, replace 1 cup of flour with cocoa powder.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days.
