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Dessert for 24

Mini Cupcakes

Small vanilla cupcakes bake quickly, cool, and finish with a simple cream buttercream frosting.

$0.14per serving $
70 minstart to table
24servings

AmericanVegetarianKid-friendlyBudgetDesserts

Ingredients

  • 3/4 cup all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp unsalted butter
  • 6 tbsp granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/3 cup milk
  • 1 3/4 cups powdered sugar
  • 1/2 cup unsalted butter
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 pinch salt

Steps

  1. Heat the oven to 350 F and line a 24-cup mini muffin pan.
  2. Whisk the flour, baking powder, and salt in a bowl.
  3. Beat 5 tablespoons butter and granulated sugar until light, then mix in the egg and vanilla.
  4. Stir in the dry mixture alternately with the milk, beginning and ending with the dry mixture.
  5. Divide the batter among the cups and bake for 10 to 12 minutes, until the centers are set.
  6. Cool the cupcakes in the pan for 10 minutes, then cool them completely for about 25 minutes.
  7. Beat the remaining butter, powdered sugar, cream, vanilla, and salt until smooth, then frost the cooled cupcakes.

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