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Homemade Mini Vanilla Cupcakes photo

Mini Vanilla Cupcakes

These Mini Vanilla Cupcakes are a delightful treat! Tender, flavorful, and perfect for any occasion, they’re sure to impress everyone!
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 4 ounces cream cheese softened
  • 1/2 cup coconut oil or butter
  • 4 whole eggs at room temperature
  • 1 unit vanilla bean sliced and scraped
  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup organic almond vanilla milk
For the Frosting:
  • 1 cup butter at room temperature
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons organic almond vanilla milk to adjust frosting consistency
  • 1 cup sprinkles for garnish, optional

Equipment

  • Muffin tin
  • Mixing bowls
  • Electric mixer
  • Spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

Method:
  1. Step 1: Preheat your oven to 350°F (175°C). This ensures that the cupcakes bake evenly.
  2. Step 2: Grease the mini muffin tin or line it with mini cupcake liners to prevent sticking.
  3. 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.
  4. 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.
  5. Step 5: Spoon the batter into the prepared mini muffin tin, filling each cup about two-thirds full to allow for rising.
  6. Step 6: Bake in the preheated oven for about 10-12 minutes, or until a toothpick inserted in the center comes out clean.
  7. 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.
  8. 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.
  9. 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.