Bakery Style Mini Vanilla Cupcakes

Course: Dessert

Cuisine: North American

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: cupcakes

Calories: 185kcal

Author: Lord Byron's Kitchen

A classic vanilla cupcake recipe, which has been all gussied up for a delightful springtime affair; Bakery Style Mini Vanilla Cupcakes are super easy and fun to make without breaking the bank.

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Ingredients

For the Cupcakes:

1 cup butter, room temperature
1 1/2 cups white sugar
4 large eggs
1 tablespoon vanilla extract
2 3/4 cups all purpose flour
3 tablespoons baking powder
1/2 teaspoon salt
1 cup whole milk
gel food colouring, your preferred colours

For the Buttercream Frosting:

4 cups confectioner's sugar
1 1/2 cups unsalted butter, room temperature
2 teaspoons vanilla extract
2 tablespoons milk
candy sprinkles, your preferred colours and shapes

Instructions

Preheat oven to 350 degrees. Line mini muffin pans with mini paper liners. Set aside.
In a large bowl, using a handheld mixer, mix together the butter and sugar on medium speed for 3 minutes.
Add the eggs one at a time and blend well into the sugar and butter mixture.
Next, add the vanilla and mix into the batter.
Scrape down the bowl and add the following ingredients in this order: flour, baking powder, and salt. Using the mixer, on low speed, gently blend the baking powder and salt into the flour - just a few seconds. Now, increase the speed on the mixer to medium and blend the flour into the batter just until the flour is incorporated.
Add the milk and fully incorporate.
Divide the batter into four separate bowls. Add a very small amount of food colouring gel to each bowl. I use a toothpick for each colour to keep them separate.
Stir the food colouring gel into the batter until well incorporated. (Add more colouring or less so that you achieve the desired colour to fit your personal tastes.)
Place 1 heaping teaspoon of batter into each mini muffin paper liner. You may have to do this in batches depending on the size of your mini muffin pans.
Bake for 15 minutes. Remove from oven and allow to cool completely on a wire cooling rack.
To prepare the frosting, beat the butter until smooth - at least 5 minutes.
Add the confectioner's sugar one cup at a time, beating well after each addition.
Next, add the vanilla extract and milk. Beat well to incorporate.
Transfer the frosting to a piping bag fitted with a #68 open star tip.
Top each cupcake with the frosting and add sprinkles.

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