Mini Cupcakes
Vanilla mini cupcakes with buttercream frosting, made with cake flour, butter, and sour cream for a tender crumb.
Ingredients
Vanilla Cupcakes
- 3/4 cup cake flour 90g, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar 100g
- 1/4 cup unsalted butter 56g, melted
- 1 large egg white at room temperature
- 1 tsp vanilla extract
- 1/4 cup whole milk 60ml, at room temperature
- 1/4 cup sour cream 56g
Vanilla Buttercream
- 1/2 cup unsalted butter 113g, softened
- 2 cups powdered sugar 240g, spooned and leveled
- 1-2 tsp vanilla extract or paste
- 2-4 tbsp heavy cream 30-60ml, at room temperature
Instructions
Vanilla Cupcakes
Preheat oven, line pan:
Set convection oven to 350°F (175°C). Line a mini muffin pan with paper liners (light-colored pan works best).Whisk dry ingredients:
In a medium bowl, combine cake flour, baking powder, salt, and sugar; whisk thoroughly.Incorporate melted butter:
Pour in melted butter and whisk until dry mixture is fully incorporated.Add egg white and vanilla:
Add egg white and vanilla; mix until completely blended.Stir in milk and sour cream:
Stir in milk and sour cream, mixing only until batter is smooth and uniform.Fill liners and bake:
Fill each liner to about three-quarters full. Bake 10-12 minutes, until the center springs back when lightly pressed.Cool cupcakes in pan:
Take out of the oven; let cupcakes rest in pan for 10 minutes, then move to a wire rack to cool completely before icing.
Vanilla Buttercream
Beat butter until fluffy:
Put butter into a stand mixer bowl fitted with the whisk. Beat on medium-high for roughly 5 minutes, scraping down the bowl halfway.Add sugar and vanilla, beat:
Add powdered sugar and vanilla; beat on low until incorporated, then increase to medium-high and beat another 5 minutes, scraping the bowl halfway through.Add cream, pipe onto cupcakes:
Pour in heavy cream; beat until mixture is smooth and fluffy. Pipe onto fully cooled cupcakes and garnish as desired.