These mini cupcakes are tasty, but the cream cheese frosting just mkaes them down right delicious. They’re perfect for parties and gatherings. They’re also good to serve to children because they’re small and won’t create a big mess or give them a sugar high.
How To Make Mini Sweet Vanilla Cupcakes
Savor a cute yet sweet batch of Mini Sweet Vanilla Cupcakes! These delicious yet tiny treats make the perfect tea time pair plus each bite comes with divine, sugary notes with a velvety frosting on top!
Preheat the oven to 350 degrees F.
Fill the mini muffin pan with cupcake liners, and spray with cooking spray.
In a large bowl, mix the baking powder, flour, baking soda, salt, and 1 ½ cups sugar.
In a medium bowl, whisk the melted butter, buttermilk, vanilla extract, vegetable oil, and egg yolk.
In another bowl, use an electric mixer to whisk the egg whites until they are foamy.
Gradually add in the remaining sugar and beat until stiff peaks have formed.
Add the flour mixture into the butter mixture in segments.
Gently fold in the egg whites until well-combined.
Pour the batter into cupcake liners and bake for 10 to 15 minutes until firm.
Let it cool on a cooling rack.
In a mixing bowl, beat the cream cheese, butter, vanilla extract, and sugar until smooth. Mix until fluffy.
Spoon in a piping bag and begin to frost the cupcakes.
Garnish with chopped almonds plus a cherry on top.
Serve your moist and tasty Mini Sweet Vanilla Cupcakes!
- Sugar: 74g
- Calcium: 140mg
- Calories: 871kcal
- Carbohydrates: 98g
- Cholesterol: 167mg
- Fat: 50g
- Fiber: 2g
- Iron: 2mg
- Potassium: 260mg
- Protein: 11g
- Saturated Fat: 21g
- Sodium: 517mg
- Vitamin A: 1656IU
- Vitamin C: 2mg
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