Mini Vanilla Cupcakes Recipe

Name: Mini Vanilla Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 1 or more
Ingredients: Carnation Evaporated Milk; 1 tablespoon white vinegar; 1/2 cup (1 stick) unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon pure vanilla extract; All Purpose Flour; Baking Powder; Baking Soda; 4 ounces (1/2 cup) cream cheese, softened; Icing Sugar

Celebrate birthdays or any special occasion with these irresistible mini vanilla cupcakes! This recipe, adapted from Simply Homemade, creates deliciously moist cupcakes topped with a creamy, dreamy cream cheese frosting and vibrant multi-colored sprinkles. Perfect for parties or a sweet treat anytime, these cupcakes also freeze beautifully, allowing you to bake ahead and save time. Get ready for rave reviews!

Prep Time 20 mins

Cook Time 15 mins

Calories 129.8 kcal

Protein 2g

Rating 4.6 (5 Reviews)

Recipe Actions

Share this recipe:

Recipe Author

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Mini Vanilla Cupcakes

Carnation Evaporated Milk
1 tablespoon white vinegar
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
All Purpose Flour
Baking Powder
Baking Soda
4 ounces (1/2 cup) cream cheese, softened
Icing Sugar

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Mini Vanilla Cupcakes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Mini Vanilla Cupcakes

Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
**Make the buttermilk:** In a small bowl, combine 1/4 cup evaporated milk and 1 tablespoon white vinegar. Let stand for 5 minutes to thicken.
**Cream butter and sugar:** In a large bowl, cream together 1/2 cup (1 stick) softened unsalted butter and 1 cup granulated sugar until light and fluffy (about 2 minutes) using an electric mixer.
**Add eggs and vanilla:** Beat in 2 large eggs one at a time, then stir in 1 teaspoon pure vanilla extract.
**Combine dry ingredients:** In a separate bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
**Combine wet and dry ingredients:** Gradually add half of the dry ingredients to the wet ingredients, mixing until just combined. Stir in the reserved buttermilk mixture, then add the remaining dry ingredients and mix until just combined. Do not overmix.
**Fill muffin cups:** Fill the prepared mini muffin cups about 2/3 full.
**Bake:** Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
**Cool:** Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
**Make the cream cheese frosting:** In a medium bowl, beat together 4 ounces (1/2 cup) softened cream cheese, 1/2 cup (1 stick) softened unsalted butter, 3 cups powdered sugar, and 1 teaspoon vanilla extract until smooth and creamy (about 3-5 minutes).
**Frost and decorate:** Once the cupcakes are completely cool, frost them generously with the cream cheese frosting. Sprinkle with multi-colored sprinkles.