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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.
Philadelphia Detectives
Mini Vanilla Cupcakes
Is there an easy way to make the frosting strawberry flavored? Could i defrost frozen strawberries and just add them to the mix before i beat it?
Oh MY!!! this is so beautiful, happy and deiuliocs looking!!! I saw Someone post about a cake like this once (forgot who it was),, I love it and would love to make one,,, better yet= Eat One or 10 :)xoEdyta
I tried making these tonight. And they just crumbled in your hand when you picked them up (I didn’t use liners because usually don’t have to). A Pretty big disappointment 🙁
Refrigerate the unfrosted cupcakes and the frosting separately. Then frost before the party!
I am making these today for my son’s 3rd bday party tomorrow morning. Do I refrigerate them before or after frosting? Or should I leave them out? I am just not sure if I’ll have time to frost them tomorrow…
I made this in a 9×9 pan yesterday for my daughter’s birthday (with chocolate frosting, because that’s what she wanted). The cake was delicious!
My daughter will be turning 3 in a month, and I’m planning to make these. I have made them every year so far, and everyone loves them! I do add some finely grated zucchini for a little hidden veggie. You should have seen my nephews’ faces last year when I told them what I had added (I didn’t tell them until after they had their cupcakes.) It was priceless! Thanks for an awesome recipe!
These are the perfect cupcake for kids! I also made them for my daughter’s first birthday party. They were enjoyed by both the kids and adults. I used a bit of beet juice to make the icing pink. Turned out perfect. Thank you for a wonderful recipe!
Also, do you have another frosting recipe that doesn’t call for cream cheese? My daughter doesn’t like cream cheese. This would be the same frosting that I want to color naturally, pink that I posted about below.
Thanks!
Raspberries or their juice would work! Blueberry juice will make a bright purpley color, and beet puree works to turn things pink, too!
Any suggestions for how to naturally color the frosting? I want to make these for my daughter’s 3rd birthday party this weekend but she wants pink frosting. I saw you used rasberries for some other pink cookies you made. What would work with this frosting?? Thank you as always!!
Try it with Truvia. Truvia tastes good and smells good. They also have a baking version, which has a tiny bit of sugar in it for texture.
I’m looking for a sugar free cream cheese frosting recipe. Any ideas on how to make a really good sugar free cream cheese frosting?
This is a fantastic recipe! With a 17 month old running around I don’t have time for complicated recipes – I had everything I needed already in the house! Made these as a thank you for daycare so perfect for toddlers and adults. I added a touch more milk as the batter seemed a bit thick but otherwise both cupcake and icing recipes were easy and delicious – thanks so much! 🙂
You can grease your pan well instead of using cupcake liners if you don’t have them!