Description
These delightful mini cupcakes are perfect for any occasion, from parties to afternoon snacks. With a tender crumb and a hint of vanilla, they are sure to be a hit with everyone.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, softened
- 1/2 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
Optional Toppings:
- buttercream frosting
- sprinkles
- fruit
- chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a mini muffin pan with mini cupcake liners.
- Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Mix Wet Ingredients: In a separate large bowl, cream the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until combined.
- Combine Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Bake: Spoon the batter into the lined mini muffin cups, filling each about 2/3 full. Bake for 12–14 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Decorate: Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Decorate as desired.
Notes
- These cupcakes freeze well and can be made ahead.
- For flavor variations, try adding lemon zest, cocoa powder, or almond extract to the batter.
