Mini Cupcakes
This recipe for easy moist mini vanilla cupcakes is made from soft vanilla cupcakes piped with a fluffy vanilla buttercream frosting! You have to try them!
Servings: 24 cupcakes
Calories: 138kcal
Equipment
- 1x 24 hole mini cupcake pan
Ingredients
Vanilla Cupcakes
- 60 ml sunflower oil
- 2 eggs extra-large
- 125 g sugar white
- 150 g self-raising flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 140 ml milk whole
Vanilla Buttercream
- 250 g powdered sugar
- 80 g unsalted butter
- 25 ml milk whole
- 1 teaspoon vanilla extract
- sprinkles to decorate
Instructions
Vanilla Cupcakes
- Preheat the oven to 170°C (340°F) and line 24 mini cupcake liners into two 12-hole mini cupcake pans.
- Add the oil, eggs, and sugar to a bowl of a stand mixer fitted with a whisk attachment. Beat on medium-high speed until light and fluffy, about 4 minutes.
- Sift together the salt and flour then add the flour mixture to the egg and sugar mixture. Beat at low speed until just combined.
- Combine the milk and vanilla extract in a jug, and slowly pour this into the cake batter with the mixer's motor running at low speed. Scrape down the sides of the bowl and mix again, making sure it is lump-free.
- Pour the cupcake batter into the cupcake liners using a jug or ice-cream scoop, filling each case two-thirds of the way up. Bake in a preheated oven for 10 to 12 minutes or until a cake tester inserted into the center of the cupcake comes out clean. Allow the cupcakes to cool in their tins for 5 minutes, then to cool completely on a cooling rack.
Vanilla Buttercream
- Add the unsalted butter and icing sugar to a bowl of a stand mixer fitted with a paddle attachment and beat at medium speed until the mixture looks like fine breadcrumbs.
- Add the vanilla extract and milk to a small jug.
- Slowly pour the milk mixture into the icing sugar and butter mixture with the mixer's motor running. Once all of the milk has been added, beat at high speed until light and fluffy, about 5 minutes. Be sure to scrape the sides of the bowl often while mixing. Add the frosting to a piping bag fitted with your chosen nozzle.
- Pipe a swirl of buttercream onto each cupcake and decorate with sprinkles and sweets, enjoy!
Nutrition
Calories: 138kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 33mg | Potassium: 24mg | Fiber: 0.1g | Sugar: 16g | Vitamin A: 115IU | Calcium: 13mg | Iron: 0.1mg
