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Mini Vanilla Cupcakes

Light, tender mini vanilla cupcakes topped with a classic vanilla buttercream.
Prep Time20 minutes
Cook Time12 minutes
Total Time32 minutes
Servings: 12 servings

Ingredients

  • 4 ounces cream cheese softened
  • 1/2 cup coconut oil or butter
  • 4 whole eggs at room temperature
  • 1 vanilla bean sliced and scraped to remove caviar
  • 2 3/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup organic almond vanilla milk
  • 1 cup butter at room temperature (for frosting)
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 4 tablespoons organic almond vanilla milk to thin frosting as needed
  • sprinkles for garnish, optional

Instructions

  • Preheat the oven to 350°F (175°C). Line a 60-cup mini muffin pan with paper liners and set aside.
  • In a large bowl, beat the softened cream cheese and coconut oil (or butter) until smooth.
  • Add the sugar and continue to whip until fully incorporated, then add eggs one at a time, mixing after each addition.
  • Scrape in the vanilla bean caviar (scraped seeds) and mix briefly, scraping the sides of the bowl to combine.
  • In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  • Alternate adding the dry ingredients and 1 cup almond vanilla milk to the cream cheese mixture, beginning and ending with the dry ingredients; stir until just combined without overmixing.
  • Spoon the batter into the prepared mini liners, filling each about 2/3 full.
  • Reduce oven temperature to 325°F (163°C) and bake for 12–15 minutes, rotating the pan halfway through; bake until a toothpick inserted into a cupcake center comes out clean.
  • Remove cupcakes from the oven and allow them to cool completely in the pan or on a wire rack before frosting.
  • To make the frosting, beat the room-temperature butter with the powdered sugar and vanilla until combined; then stream in up to 4 tablespoons organic almond vanilla milk while mixing on low until the buttercream becomes thick and creamy.
  • Scrape the bowl and whip the frosting briefly on medium speed for a light texture.
  • Frost the cooled mini cupcakes using a large piping tip or a knife, and top with sprinkles if desired.

Equipment

  • 60-cup mini muffin pan with liners
  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • small bowl
  • piping bag with large tip or offset spatula

Notes

  • Use room-temperature eggs and butter for a smoother batter and frosting.
  • Do not overmix the batter to keep cupcakes tender.
  • Reduce oven temperature before baking as directed to prevent over-browning.
  • Cool cupcakes completely before frosting to avoid melting the buttercream.