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If there’s one dessert everyone loves at a birthday party or celebration it’s vanilla cupcakes. You can make these large or even as Mini Vanilla Cupcakes too!
There’s nothing as magical as your child’s first birthday party. I’m sure that Chloe won’t remember much from her big day, but I’ll certainly remember every moment.
We decided to do something simple to celebrate — just a bunch of babies Chloe’s age lounging around on blankets, musical instruments scattered about for playing, pink and white balloons hovering in the trees above, bubbles drifting through the air and of course, some delicious weelicious food!
The party was called for late in the afternoon, so I figured light snacks seemed appropriate. Benedictine Sandwiches, Fruit Kabobs, Chewy Granola Balls and finally, these Mini Vanilla Cupcakes.
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For the cupcakes, I really wanted something white, light, airy and tiny in size. I literally spent weeks working on the perfect recipe, which also had to be simple enough to be weelicious. I first tried using agave to sweeten them, but that was a big ol’ flop. Then I experimented with different combinations of eggs, flours and sugar, but still nothing tasted quite right until I arrived at the balance for this version.
I love making miniature cupcakes for kids’ birthday parties, because they’re the perfect size for small hands, and even if your little one goes back for seconds (or even thirds), it still won’t equal the amount of one regular size cupcake.
Plus, I’ve tried so many vanilla cupcake recipes over the years and I’m always taken by how overly sweet they are. These came out sweet — but not too much. Just the perfect amount in my opinion.
When you’re looking for an unforgettable cupcake recipe that will only add to the magic of your little one’s special day, try these minis and experience maximum deliciousness.
Mini Vanilla Cupcakes
Ingredients
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup unsalted butter, softened
- 3/4 cup sugar
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla
Cream Cheese Frosting (makes 1 cup):
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Whisk the flour, baking powder and salt in a bowl and set aside.
- Using an electric mixer, beat the butter and sugar on medium-high speed for 2 minutes or until light and fluffy.
- Add the eggs one at a time and vanilla and beat on low speed until combined.
- Slowly add some of the flour mixture and then some of the milk, alternating until just combined, scraping down the sides of the bowl with a rubber spatula as you go.
- Pour the batter into mini muffin cups (I like to use a mini ice cream scooper) lined with paper or foil liners until 2/3 full.
- Bake for 15 minutes or until a wooden toothpick inserted into the middle of the cupcake comes out clean.
- Cool and frost.
- *Refrigerate cupcakes after frosting
To make the cream cheese frosting:
- Place the cream cheese and butter in a bowl and beat for 30 seconds on low to medium speed using a hand mixer.
- Add the confectioner’s sugar and vanilla and continue to beat for 1 minute or until frosting is smooth and creamy.
- Frost the cupcakes and refrigerate until ready to serve.
Yes, that would be delicious! I would add 1-2 cups chopped strawberries!
Could I use this recipe as a base for strawberry cupcakes? Do you recommend chopping the strawberries or puree? How much? Thanks!
I am wondering the same thing! Help!
Hi! Going to try these cupcakes for my sons birthday. Does anyone know how many regular cupcakes this will make, and would they still taste good if I made them the night before.
Thanks.
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[…] A. prepare 8 your favorite cupcake. I followed this recipe […]
People seem to like flax as the best egg replacer. 1 tablespoon ground flax seed plus 3 tablespoons water equals 1 egg!
What is the best egg substitute for this recipe?
Me and my best friend made these for my mom and dad! They loved them but I was wondering if you knew a good buttercream frosting resipie?!? 😀
Yes! Freeze unfrosted! Place the cupcakes on a baking sheet in the freezer until they are frozen through, about 1 hour, then move to a freezer bag or other freezer safe container. Freeze for up to 3 months.
can these cupcakes be frozen? If so can they be frozen with the frosting? Thanks so much
isle of wight food guide…
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These cupcakes rock! This is definitely going to be my go-to recipe for mini-vanilla cupcakes when I need to whip up a batch for the little ones. They came out light and delicious and the recipe is so basic. I also got exactly 36 out of it!
I doubled the cream cheese frosting recipe (and tinted it pink!) since I was making these for 4 year-olds and wanted to make sure there was a good dollop for each. I ended up with about 1/3 cup left over, but wouldn’t have had enough unless I doubled.
Thanks so much!!!
My mom and I were looking for a recipe to make for my nephew’s first birthday and we decided to test these. We frosted them with homemade buttercream frosting ( a family favorite) and everone loved them, so this will be the birthday treat for his party! My mom says this is the best from scratch vanilla cake recipe she’s tried in a long time and I agree. The cupcakes were so light- especially right out of the oven! Thanks for a great recipe!
I made full size cupcakes and they were great just after baking, however the next day they were very dense and somewhat hard. Any ideas for what went wrong? Did I overbake them?