Mini Cupcakes

These super cute mini cupcakes topped with fluffy vanilla buttercream are a must-bake for any birthday party!

Made with basic pantry ingredients, they take just 15 minutes to prepare!

These vanilla mini cupcakes are the dainty version of the popular classic cupcake. A moist and light vanilla cupcake is topped with fluffy vanilla buttercream - or top with chocolate buttercream - for the cutest bake that is perfect for kids parties, afternoon tea, fundraisers or school lunchboxes.

I am a huge fan of mini treats and desserts, they are SO fun, and mini versions of classics are loved by young and old! From bite-size savoury mini quiche and mini meat pies to sweet mini jam tarts, mini sticky date puddings, they are always popular!

Why You're Going To Love This Recipe

• Easy recipe - it takes just 15 minutes to prepare the cupcakes.
• Pantry staples - made with basic ingredients, this is an economical recipe.
• Packed with flavour - with vanilla in the cupcake and the buttercream, these cupcakes are full of delicious flavour!
• Perfect for entertaining - whether for parties, picnics, celebrations (these would be perfect for baby showers!) or a special afternoon tea, these mini cupcakes are the perfect treat!
• Conventional and Thermomix - both methods are written in the recipe card at the end of the post.

What You Need

This mini cupcake recipe uses a handful of basic ingredients - chances are you already have them in your fridge and pantry!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Vanilla Cupcake Ingredients

• Butter - use softened butter to make it easier to blend with the sugar when making the cupcakes. I prefer to use unsalted butter, but if you prefer to use salted butter omit the pinch of salt.
• Caster sugar - caster sugar is a type of superfine sugar (not granulated). Superfine sugar is best for cupcakes as the sugar dissolves as it's beaten with the butter.
• Salt - this enhances the vanilla flavour, however leave it out if using salted butter.
• Vanilla extract - for a stronger vanilla flavour, use vanilla bean paste rather than vanilla extract.
• Eggs - I use size large eggs, which weigh approx. 60g (2oz). Use room temperature eggs for the best results.
• Self raising flour - if you don't have self raising flour you can make your own self raising flour by adding 2 teaspoons of baking powder for every cup of plain flour.

Vanilla Buttercream Ingredients

• Butter - use room temperature butter to make the buttercream.
• Icing sugar - make sure you sift the icing sugar to avoid getting any lumps in your buttercream. You can use either pure or soft icing sugar mixture, see notes.
• Milk - I prefer to use full fat milk to make buttercream, but you can use whichever milk you prefer.
• Vanilla extract - for extra vanilla flavour.

Equipment Required

You don't need any fancy equipment to make these cute cupcakes! Just:

• Bowl and stand-mixer or hand-held beaters - or Thermomix
• 24-hole mini muffin tray and mini cupcake cases.
• Oven - I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.

Step By Step Instructions

These miniature cupcakes are made in just one bowl and take 8 minutes to cook!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Beat The Butter And Sugar Together

Beat the butter, caster sugar, salt and vanilla extract together until pale and fluffy.

Step 2 - Add The Eggs

Continue to beat, adding the eggs one at a time.

Step 3 - Sift In The Flour

Sift in the self raising flour.

Stir gently with a spoon until just combined.

Step 4 - Bake

Spoon the cupcake mixture into the mini cupcake cases.

Bake in the preheated oven until golden and cooked.

Cool the mini cupcakes in the baking tray for 5 minutes before moving to a wire rack to cool completely.

Step 5 - Make The Buttercream

Beat the softened butter in a bowl until pale and fluffy. Slowly add the icing sugar, milk and vanilla extract. Continue to beat until the buttercream is smooth and creamy.

Step 6 - Ice The Cupcakes

When the mini cupcakes are completely cold, ice with the buttercream.

Add extra decorations if you like, and serve!

Expert Tips

• Use room temperature ingredients.
• Sift the self-raising flour - for lump-free mini cupcakes.
• Do not over-mix - after adding the self-raising flour, gently stir though until just combined. Over-mixing can result in dense cupcakes.
• Fill the cupcake cases to ⅔ full.
• Icing sugar - pure icing sugar will make a firmer buttercream, whereas icing sugar mixture will make a smoother buttercream. 
• Cool before frosting with buttercream - if the cupcakes are still warm the buttercream will melt.
• Storage - mini cupcakes should be stored at room temperature and are best consumed within 2 days of baking.
• Buttercream - the buttercream is best used immediately. For more tips, see my post on how to make buttercream.
• Decorating ideas - you can decorate these frosted mini cupcakes with sprinkles, edible pearls, or icing decorations.

FAQs

Related Recipes

A fan of cupcakes? Me too! Here are more of my popular cupcake recipes:

WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel.