Mini Vanilla Cupcakes with Hot Pink Vanilla Buttercream Frosting
These Mini Vanilla Cupcakes topped with Vanilla Buttercream Frosting are an easy and mini treat that you are sure to love.
Servings: 24 mini cupcakes
Calories: 132kcal
Equipment
- 1 Mini Cupcake Pan
- 1 Hand/stand Mixer
Ingredients
- 1 and ⅔ cup (209g) cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking Soda
- 1 cup granulated sugar
- ½ cup unsalted butter melted and slightly cooled
- 2 large eggs whites
- 2 tsps vanilla extract
- ¾ cup Full fat milk (room temperature)
- ¼ cup greek yogurt
Hot Pink Vanilla Buttercream Frosting
- ½ cup butter unsalted, room temperature
- 2-2.5 cups confectioners' sugar
- 2 tablespoon heavy cream
- 2 tsps vanilla extract
- few drops hot pink gel food coloring
- a pinch salt
Sprinkles to decorate on top
Instructions
- Preheat oven to 350°F (177°C) and line a mini muffin tin with 24 cupcake liners. Set aside. Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
- In a microwave safe bowl, melt butter, slightly cool it down and add almond milk, yogurt, vanilla to it and whisk to combine. Now fold in the flour mixture to wet ingredients.
- Beat room temp egg whites to soft peaks adding sugar gradually in 4-5 additions. This step is optional. (You may fol egg whites and sugar to wet ingredients too, but beating egg whites separately produces fluffier cupcakes!) Now fold in the egg whites to the batter in 2-3 additions. Do not over mix at this point.
- Fill each cupcake well about ⅔rd to ¾th full.
- Bake for 8-9 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
Hot Pink Vanilla Buttercream Frosting
- Beat butter in the bowl of an electric mixer fitted with a whisk attachment for about a minute. Now add in the remaining ingredients (sugar, cream and vanilla) except food coloring and beat again.
- Mix, on low speed for a minute, then switch to high speed until everything its well combined and smooth. about 2-3 minutes
- Slowly add a few drops of food coloring until you get desired color. Frost with your favorite piping tips and top it with sprinkles!
Notes
Storing Information:
Cupcakes can be stored at room temp for 1-2 days and up to 5 days in the refrigerator. These cupcakes are also freezer friendly. They will stay good in the freezer for 1-2 months.
I like to freeze these without frosting and frost them right before serving!
A note on:
Yogurt: I use full fat yogurt here, but you can also switch it with low fat or even fat free greek yogurt in a pinch!
Milk: Instead of full fat, low fat milk even almond or soy milk can be subbed here.
Regular Sixed Cupcakes: You can also use this batter to make 12 regular sized cupcakes. Bake them at same oven temperature for 20 minutes or until they pass toothpick test. Allow to cool completely before frosting.
Nutrition
Serving: 1Cupcake | Calories: 132kcal | Carbohydrates: 28g | Protein: 6g | Fat: 4g | Sodium: 76mg | Sugar: 3g