Mini Vanilla Cupcakes

Name: Mini Vanilla Cupcakes
Prep time: 20 min
Cook time: 10 min
Total time: 55 min
Ingredients: Cupcakes:; 0.75 cup all-purpose flour; 0.75 teaspoon baking powder; 0.125 teaspoon salt; 6 tablespoons unsalted butter, softened; 0.33333334326744 cup white sugar; 1 large egg, at room temperature; 1 teaspoon pure vanilla extract; 0.25 cup milk, at room temperature; Frosting:; 1 cup powdered sugar; 0.5 cup unsalted butter, softened; 1 teaspoon pure vanilla extract

Cook Time: 10 minutes

Yields: 18 mini cupcakes

Ingredients

For the Cupcakes:

cup all-purpose flour
teaspoon baking powder
1 teaspoon salt
6 tablespoons unsalted butter, softened
cup white sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
cup milk, at room temperature

For the Frosting:

1 cup powdered sugar
cup unsalted butter, softened

Directions

Step 1: Preheat your oven to 350F (175C). Grease an 18-cup mini muffin tin or line it with cupcake liners.

Step 2: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.

Step 3: In a separate large bowl, use an electric mixer to beat the butter and sugar until fluffy and light in texture.

Step 4: Add the egg and vanilla extract to the butter-sugar mixture and mix until fully incorporated.

Step 5: Gradually add the flour mixture and milk into the wet ingredients, mixing gently until just combined.

Step 6: Spoon the batter into the prepared muffin cups, filling each about full.

Step 7: Bake in the preheated oven for 10 to 14 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8: Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely, about 20 minutes.

Step 9: While the cupcakes are cooling, prepare the frosting. In a medium bowl, beat the powdered sugar, softened butter, and vanilla extract until smooth and well combined.

Step 10: Once the cupcakes have cooled, frost them with the prepared frosting.

Recipe Tips

This recipe makes 18 mini cupcakes, but you can easily double the recipe for a larger batch.
For the best flavor, use pure vanilla extract instead of imitation vanilla.

Nutrition Facts (Per Serving)

Nutrient	Amount	% Daily Value*
Calories	147	-
Total Fat	9g	12%
Saturated Fat	6g	29%
Cholesterol	34mg	11%
Sodium	79mg	3%
Total Carbohydrate	15g	5%
Dietary Fiber	0g	0%
Total Sugars	11g	-
Protein	1g	2%
Calcium	20mg	2%
Iron	0mg	2%
Potassium	18mg	0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Description: These delightful mini vanilla cupcakes are a perfect treat for any occasion, from birthday parties to baby showers. The combination of pure vanilla extract in both the cupcake and frosting ensures an irresistible flavor that will leave everyone craving more.

History and Origin

The history of cupcakes can be traced back to the early 19th century in America. Originally known as "1-2-3-4 cakes" due to the proportions of ingredients (1 cup butter, 2 cups sugar, 3 cups flour, and 4 eggs), cupcakes were often baked in individual serving-sized pans. The term "cupcake" itself was first used in 1828, and these tiny treats quickly became a popular choice for small gatherings and celebrations. Mini vanilla cupcakes, a modern adaptation, emphasize the rich, warm flavor of vanilla, a key ingredient that has been cherished for centuries. Today, they are a staple at birthday parties and casual get-togethers around the world.

Regional Variations

While cupcakes originated in the United States, their popularity has spread globally, leading to regional adaptations. In the UK, for example, cupcakes are sometimes referred to as "fairy cakes." These versions might have a lighter, fluffier texture and often feature simpler toppings such as a dusting of powdered sugar or a dollop of jam, rather than rich frosting. In the United States, mini vanilla cupcakes with extravagant frosting are a common sight at celebrations, especially at weddings, baby showers, and kids' birthdays. The use of vibrant, colorful sprinkles or edible glitter is also a hallmark of American-style cupcakes, creating visually appealing and festive treats.

What Makes Mini Vanilla Cupcakes Special?

Mini vanilla cupcakes stand out due to their size and the delicate balance of flavors. Unlike regular-sized cupcakes, mini versions are ideal for portion control, making them perfect for serving at parties where guests prefer small, bite-sized treats. The simplicity of vanilla, both in the cake and the frosting, allows the natural sweetness to shine through without being overwhelming. This contrasts with other cupcakes that may feature more complex flavor profiles, such as chocolate or red velvet, which can sometimes overpower the sweetness of the frosting. Mini vanilla cupcakes, therefore, offer a light and airy dessert that can be enjoyed by all ages.

Where Are Mini Vanilla Cupcakes Typically Served?

Mini vanilla cupcakes are typically served at celebrations where small, easy-to-eat treats are desired. They are a popular choice for birthdays, baby showers, and weddings, often displayed on tiered cupcake stands for added visual appeal. Their small size makes them an ideal option for events where guests want to sample a variety of desserts. Additionally, they are commonly found at bake sales, tea parties, and casual gatherings. The light flavor and appealing appearance make them a universal favorite, suitable for any occasion, from formal events to casual get-togethers.

Fun Facts

The mini cupcake trend has grown significantly in recent years, with many bakeries offering entire menus dedicated to small, individual-sized cupcakes.
The worlds largest cupcake weighed a whopping 2,000 kg (4,400 lbs) and was created in 2009 in the UK, setting a Guinness World Record.
Vanilla is one of the most popular flavors for cupcakes worldwide, often paired with chocolate or fruit fillings in more elaborate variations.
Many people consider cupcakes a nostalgic treat, as they are often associated with childhood birthdays and family gatherings.

Conclusion

Mini vanilla cupcakes are not just a delicious treat but also a versatile dessert that can be adapted for nearly any occasion. Whether you are celebrating a special event or simply craving something sweet, these cupcakes provide a simple, yet flavorful option that everyone will enjoy. Their light texture and pure vanilla flavor make them a timeless favorite in the world of baking.

FAQ about Mini Vanilla Cupcakes

Store these mini vanilla cupcakes in an airtight container at room temperature for up to 3 days. If you'd like them to last longer, you can refrigerate them for up to a week, but bring them to room temperature before serving for the best flavor and texture.

Yes, you can freeze the cupcakes. Allow them to cool completely, then wrap them tightly in plastic wrap and store them in a freezer-safe bag or container. They will stay fresh for up to 3 months. Thaw them at room temperature before serving.

Yes, you can prepare the frosting in advance. Store it in an airtight container in the refrigerator for up to 3 days. Before using, let it come to room temperature and re-whip it if necessary to restore its smooth consistency.

If your cupcakes turn out too dense, it might be due to overmixing the batter. Make sure to mix only until the ingredients are combined. Overmixing can incorporate too much air, resulting in a denser texture. Another potential cause is using cold ingredients; always ensure that butter, eggs, and milk are at room temperature before mixing.

Absolutely! While this recipe calls for a simple vanilla buttercream, you can use other types of frosting such as chocolate buttercream, cream cheese frosting, or even store-bought frosting. Just make sure to adjust the amount according to your taste preference.

If your frosting is too runny, you may need to add more powdered sugar. Add it in small increments until the frosting reaches a thicker, spreadable consistency. If the frosting is too stiff, you can thin it by adding a teaspoon of milk at a time.

Yes, you can easily double the recipe if you need more cupcakes. Just ensure you have a larger muffin tin or bake in batches. The baking time may vary slightly, so check the cupcakes for doneness by inserting a toothpick into the center.

Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Be sure to use a 1:1 gluten-free flour substitute, and consider adding a binding agent such as xanthan gum if it's not already included in the blend.

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