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–+ servings
small classic vanilla cupcakes

Mini Vanilla Cupcakes

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 20 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 24 mini cupcakes

Equipment

  • 1 mini muffin pan (24-cup)
  • 24 mini paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 1 set measuring cups
  • 1 set measuring spoons
  • 1 wire cooling rack
  • 1 Small cookie scoop or tablespoon

Ingredients
  

  • 1 1/4 cup all-purpose flour sifted
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Line the mini muffin pan with mini paper cupcake liners.
  • In a medium mixing bowl whisk together the flour, baking powder, baking soda, and salt.
  • In another medium bowl beat the softened butter and sugar with a mixer on medium speed until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition.
  • Beat in the vanilla extract until fully combined.
  • Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
  • Pour in the milk and mix on low speed until incorporated.
  • Add the remaining dry ingredients and mix on low speed just until no dry streaks remain, scraping the bowl with a spatula.
  • Use a small cookie scoop or tablespoon to fill each liner about 2/3 full with batter.
  • Bake the mini cupcakes for 10–12 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire cooling rack and let them cool completely for about 15 minutes before frosting or serving.

Notes

For best results, make sure all refrigerated ingredients are at room temperature so the batter mixes evenly and the cupcakes rise well; avoid overmixing once the dry ingredients are added to keep the crumb tender; rotate the pan halfway through baking if your oven has hot spots; remove the cupcakes from the oven as soon as they pass the toothpick test to prevent drying out; and if you plan to frost them, let them cool completely and consider chilling them briefly so the frosting sets neatly on the tiny tops.
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