Mini Vanilla Cupcakes are the perfect bite sized treat made with moist cupcakes of flour, sugar, butter, egg whites, whole milk and Greek yogurt topped with a dollop of simple vanilla buttercream.
Valentines Day will be here in just a couple weeks! I just love all the beautiful desserts associated with this holiday and these sweet little treats fit right into the spirit of the holiday. Bake up some Mini Vanilla Cupcakes for the people dear to you to show them your love.
You may also enjoy these Red Velvet OREO Truffles!
Mini Vanilla Cupcakes
Mini Vanilla Cupcakes are super moist, fluffy, vanilla flavored filled cake base. Each is topped with a sweet vanilla buttercream and festive sprinkles perfect for Valentine’s Day dessert. This recipe is also fantastic for Birthday celebrations, surprise weekend treat or any other holiday. Just switch up the cupcake liners and sprinkles to fit your needs!
Do These Cupcakes Have To Be Mini?
Nope, you can make these cupcakes regular size also. Use the same ingredients and process as the instructions below but bake for longer… about 20 minutes on 350 degrees.
What Makes These Cupcakes Moist
There are a few ingredients in this cupcake recipe that results in a really moist cake- whole milk and yogurt are the two big factors. Yogurt actually helps retain moisture when baked into a cake. Whole milk adds in some of the fat needed for a well textured and super moist cake.
Why Whip The Egg Whites
You can use eggs and the yolks in this recipe. Yolks can help add in some of that needed fat content, however between the whole milk and the butter, more fat isn’t needed so egg whites work perfectly. You will want to break the eggs and separate the yolk from the whites. Then, beat the egg whites until they turn into a foam. Fold in the egg white foam into the cake batter and you get a great fluffy texture after baking these mini cupcakes.
I also use this egg white technique with these delicious Chocolate Waffles!
Mini Vanilla Cupcakes
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 60 mini cupcakes 1x
Description
Mini Vanilla Cupcakes are the perfect bite sized treat made with moist cupcakes of flour, sugar, butter, egg whites, whole milk and Greek yogurt topped with a dollop of simple vanilla buttercream.
Ingredients
Sprinkles
Vanilla Cupcakes
- 1 2/3 cups all-purpose flour (1 3/4 cup cake flour can be used as a swap)
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 3/4 cup unsalted butter, melted
- 1/2 Tablespoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup plain or vanilla Greek yogurt, full fat (make sure to use Greek)
- 3 egg whites
Vanilla Buttercream Frosting
- 1/2 cup unsalted butter, softened
- 2 + cups confectioners sugar
- 1/2 + Tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- pinch of salt (optional)
Instructions
Vanilla Cupcakes
- Combine dry cupcake ingredient into a mixing bowl : flour, sugar, salt, baking soda and baking powder. Whisk together. Set to the side.
- In a separate bowl, whisk together melted butter, vanilla extract, whole milk and Greek yogurt.
- Combine with the dry ingredients and whisk well.
- Crack and separate egg yolk from egg whites into a small bowl. Dispose of shell and yolks. Use a hand mixer and beat egg whites until a foam is formed. Fold this form into your cupcake batter.
- Heat oven to 350 degrees.
- Place cupcake liners into a mini cupcake pan and fill each 2/3 full of batter.
- Bake for 10 minutes.
- Place on a cooling rack and frost when at room temperature.
Vanilla Buttercream Frosting
- Place softened butter into a mixing bowl and use a hand or stand mixer to beat butter until creamy. Add vanilla extract and a pinch of salt. Slowly add in confectioners sugar and heavy whipping cream in increments. 2 cups of confectioners sugar and 1/2 Tablespoon heavy whipping cream is a good starting point but if the frosting seems too thick, add a little more heavy cream or if it seems to runny, add more confectioners sugar until you have a good pipable frosting consistency.
- Place frosting into a pastry bag with a large frosting decorating tip.
- Pipe each cupcake.
- Add sprinkles.
Notes
Store cupcakes in refrigerator until serving.
- Category: Dessert
- Method: Oven
Keywords: Cupcakes, Valentine's Day, Dessert, Frosting, Vanilla
These tips are so helpful! I love the idea of adding Greek yogurt to this batter to help retain moisture. I have already tried separating the egg whites and whipping them separately and that has been a game-changer as well.
★★★★★
Whipping the egg whites makes such a difference, doesn’t it?
Oh my, these are so perfectly tiny and yummy! The perfect treat to share on Valentine’s Day!
These are SO cute, and look delicious!! Great weekend project with my kids, thanks for the inspiration!!
Will be really fun to bake these with the kiddos.
These cupcakes look so cute and I bet they’re so tasty! So perfect for Valentine’s day!!
Kileen
Enjoy Kileen!
Yumm these cupcakes look amazing. I am really allergic gluten but cupcakes are still have fav.
Need to break the rules sometimes and they are mini so a little bite wont hurt, right?
I’m hungry just looking at the photo! Moist, cute, and a perfect treat for an upcoming preschool party.
Perfect size for a bunch of preschool kids!