Prep Time::20 mins
Cook Time::10 mins
Additional Time::25 mins
Total Time::55 mins
Servings::18
Yield::18 mini cupcakes
Ingredients
Cupcakes:
¾ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
6 tablespoons unsalted butter, softened
⅓ cup white sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup milk, at room temperature
Frosting:
1 cup powdered sugar
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
Sift flour, baking powder, and salt into a bowl.
Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.
Recipe Tips
This recipe makes 18 mini cupcakes, but you can easily double the recipe.
Make sure to use pure, not imitation, vanilla extract.