Mini Vanilla Cupcakes
The mini cupcake trend became popular in the early 2000s when bite-sized desserts gained popularity.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Mini Vanilla Cupcakes
Ingredients
Instructions
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Preheat oven to 350°F (175°C). Line a mini cupcake pan with paper liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the vanilla extract. Add the eggs, one at a time, beating well after each addition.
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Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture.
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Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
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Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, whisk together the powdered sugar and milk to make the glaze.
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Dip the tops of the cooled cupcakes into the glaze and immediately sprinkle with sprinkles.
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Let the glaze set before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 165kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 26g9%
- Sugars 17g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
