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Soft & Fluffy Mini Vanilla Cupcakes

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These soft & fluffy mini vanilla cupcakes are so moist and delicious, and WAY cuter than full-sized cupcakes!

Ingredients

Scale
  • 175 g granulated sugar
  • 140 g bleached cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 30 g unsalted butter, softened to room temperature
  • 160 g buttermilk, at room temperature
  • 90 g vegetable or canola oil
  • 1 large egg and 1 egg white, at room temperature
  • 1/2 tbsp pure vanilla extract

Instructions

  1. Preheat oven to 350°F (177°C). Line 2 mini cupcake pans with 40 mini paper liners. Set aside.
  2. Sift the sugar, cake flour, baking powder, baking soda, and salt into the bowl of a stand mixer. Beat on low speed with a paddle attachment for 30 seconds.
  3. Add the butter and beat on medium-low speed until the butter breaks down into fine crumbs. 
  4. In a small bowl or liquid measuring cup, whisk the buttermilk, oil, egg, egg white, and vanilla until combined. With the mixer running on low speed, very slowly pour the wet mixture into the butter and flour mixture. If at any point the batter is looking curdled or lumpy, stop adding the wet ingredients and allow the mixture to beat for 15-20 seconds. Scrape down the sides and bottom of the bowl periodically. The finished batter should be thin and smooth.
  5. Divide the batter between the cupcake liners, filling about 2/3 of the way to the top. I highly recommend weighing out the batter in each tin- 15g in each tin will produce cupcakes with the perfect height. If you eyeball, since mini cupcakes are so small, little differences in the amount of batter between each tin will make a large difference in how tall the cupcakes rise and thus how fast they bake. In total, you should fill about 38-40 tins.
  6. Bake for 10-14 minutes, or until a toothpick comes out clean or with a few moist crumbs.
  7. Remove the pan from the oven and set over a wire rack. After about 5 minutes, remove the cupcakes from the pan and set over a wire rack to cool completely.
  8. Once the cupcakes are cooled, frost and decorate as desired. Store leftover cupcakes in an airtight container for up to 2-3 days in the fridge- bring to room temperature before serving.

Notes

  • Quickly bring ingredients to room temp: Cut butter into thin slices and microwave in 5-second increments. Place eggs in a bowl with warm water for 10 minutes. Microwave buttermilk for 10-15 seconds.
  • In a pinch, sour cream or full-fat plain Greek yogurt can be used in place of buttermilk.

Nutrition

Keywords: mini vanilla cupcakes, soft mini cupcakes, fluffy mini cupcakes, mini cupcakes recipe, quick, easy

Find it online: https://treatsbytalija.com/soft-fluffy-mini-vanilla-cupcakes/