Mini Vanilla Cupcakes

Recipe Details

• Prep time: 15 minutes

• Cook time: 12–16 minutes

• Total time: 27–31 minutes

• Servings: 24 mini cupcakes

• Difficulty: Easy

• Baking temperature: 350°F (175°C)

Ingredients

• 1½ cups (190 g) all-purpose flour

• ½ cup (100 g) granulated sugar

• ½ cup (115 g) unsalted butter, softened

• 2 large eggs, at room temperature

• ½ cup (120 g) sweetened condensed milk

• 1 tsp vanilla extract

• 1½ tsp baking powder

• ¼ tsp salt

• 2–3 tbsp milk, if needed to adjust the batter

Instructions

Step 1: Preheat the oven

Preheat your oven to 350°F (175°C). Place mini cupcake liners into a 24-cup mini muffin pan.

Step 2: Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.

Step 3: Cream the butter and sugar

In a separate large bowl, beat the softened butter and sugar for 2–3 minutes until creamy and lighter in color.

Step 4: Add the eggs and vanilla

Add the eggs one at a time, beating after each addition. Mix in the vanilla extract and sweetened condensed milk until smooth.

Step 5: Combine the batter

Gradually add the dry ingredients to the wet mixture. Fold gently until just combined. Add 2–3 tablespoons of milk if the batter is too thick. Avoid overmixing.

Step 6: Fill the cupcake liners

Use a small spoon to fill each mini cupcake liner approximately two-thirds full. Leave space for the cupcakes to rise.

Step 7: Bake

Bake for 12–16 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.

Step 8: Cool and serve

Let the cupcakes rest in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Serving Suggestions

• Dust with powdered sugar.

• Drizzle with melted chocolate.

• Add a small swirl of vanilla buttercream.

• Serve with tea, coffee, or cold milk.

• Decorate with sprinkles for birthdays and celebrations.

Estimated Nutrition Information

Per mini cupcake, assuming 24 cupcakes:

Nutrition values are estimates and depend on the exact ingredients and cupcake size.

Nut Information & Allergens

• Peanuts and tree nuts: None intentionally included.

• Dairy: Contains butter and condensed milk.

• Eggs: Contains eggs.

• Gluten: Contains wheat flour.

• Soy: May be present in some ingredient brands or through cross-contact.

Always check ingredient labels for allergy warnings, especially if serving someone with a food allergy.

Recipe Q&A

Q: Why did my mini cupcakes turn out dense?

Overmixing the batter or using expired baking powder can make cupcakes dense. Mix only until the ingredients are combined.

Q: Can I use oil instead of butter?

Yes, you can use approximately ⅓ cup neutral cooking oil, although the flavor and texture will be slightly different.

Q: How do I know when they are ready?

The tops should be lightly golden, and a toothpick inserted in the center should come out clean or with a few dry crumbs.

Q: How should I store the cupcakes?

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Bring them to room temperature before serving for a softer texture.

Pro tip: Do not fill the mini cupcake liners more than two-thirds full. This helps the cupcakes rise evenly and gives them a smooth, rounded top.