Every time I make these mini cupcakes, I am 8 years old all over again. The bite-sized treats are completely irresistible with their fluffy texture and smooth buttery taste. I cap them with a tall kiss of vanilla bean frosting and finish them off with a shower of colorful sprinkles. These nostalgic little cupcakes put any other birthday dessert to shame!
Ingredients
Vanilla Cupcakes
- 10.66 cups (210 g) all-purpose flour
- ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup (1 stick or 115 g) butter, melted
- 1 cup (200 g) granulated sugar
- 1 egg
- ¼ cup (60 ml) yogurt (plain or vanilla; Greek or regular)
- ¾ cup (180 ml) milk
- 2 tsp vanilla extract
Vanilla Bean Frosting
- ¾ cup (170 g) butter, softened to room temperature
- 4 cups (360–480 g) confectioners’ sugar
- 3 tbsp heavy cream
- 1 tsp vanilla extract
- seeds scraped from ½ split vanilla bean
- pinch salt
- rainbow sprinkles
How to Make It
- Preheat the oven to 350°F. Line 24-count mini-muffin pan with cupcake liners or spray with non-stick spray. Set aside. Make the Cupcakes
- Whisk the flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a large microwave-safe bowl, melt the butter in the microwave. Whisk in the sugar, egg, yogurt, milk, and vanilla until combined. Slowly whisk the wet ingredients into the dry ingredients until no lumps remain. Do not overmix the batter.
- Fill the cupcake liners ¾ of the way full with batter. Bake for 11–12 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting. Make the Frosting
- In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed for 1 minute. Add the confectioners’ sugar and beat for 1 minute. Add the heavy cream, vanilla, vanilla seeds, and salt. Beat on high for 2 minutes until thick and creamy. Add more confectioners’ sugar if the frosting is too thin; add more heavy cream if the frosting is too thick. Frost the cupcakes and top with sprinkles. I used a Wilton #12 tip to pipe the frosting. The cupcakes will stay fresh stored in the refrigerator for up to 3 days.