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Mini Vanilla and Chocolate Cupcakes with Buttercream Frosting Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 140 reviews
  • Author: Lauren
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 48 mini cupcakes (24 vanilla and 24 chocolate)
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

Delight in these bite-sized mini cupcakes featuring both vanilla and chocolate flavors, each topped with classic, creamy buttercream frostings and optional sprinkles. Perfect for parties, snacks, or any occasion where you want a little sweet indulgence in a miniature form.


Ingredients

Scale

Vanilla Mini Cupcakes

  • 1/4 cup unsalted butter (melted)
  • 1/2 cup granulated sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla bean paste (substitute vanilla extract)
  • 3/4 cup cake flour (substitute all-purpose flour)
  • 3/4 teaspoon baking powder
  • Pinch kosher salt
  • 1/4 cup whole milk

Vanilla Buttercream Frosting

  • 1/2 cup unsalted butter (room temperature)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla bean paste (substitute vanilla extract)
  • 1-3 tablespoons heavy cream (as needed)
  • Rainbow sprinkles (optional)

Chocolate Mini Cupcakes

  • 1/4 cup vegetable oil (substitute canola oil or neutral olive oil)
  • 1/2 cup granulated sugar
  • 1 large egg (room temperature)
  • 1/2 cup cake flour (substitute all-purpose flour)
  • 1/4 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • Pinch kosher salt
  • 1/4 cup whole milk

Chocolate Buttercream Frosting

  • 1/2 cup unsalted butter (room temperature)
  • 1 1/2 cups powdered sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 ounces dark chocolate (melted and cooled)
  • 1-2 tablespoons heavy cream (as needed)
  • Chocolate sprinkles (optional)


Instructions

  1. Choose Your Flavor: Decide if you want to make the vanilla cupcakes, the chocolate cupcakes, or both. The instructions below will guide you through each option separately.
  2. Prepare Vanilla Cupcakes: In a mixing bowl, combine melted unsalted butter with granulated sugar until smooth. Add the large egg and vanilla bean paste, mixing well. In another bowl, sift together cake flour, baking powder, and kosher salt. Alternate adding the dry ingredients and whole milk to the wet mixture, stirring gently until combined without overmixing.
  3. Bake Vanilla Cupcakes: Preheat your oven to 350°F (175°C). Line a mini cupcake tin with liners and fill each about two-thirds full with the vanilla batter. Bake for approximately 10 minutes or until a toothpick inserted comes out clean. Let them cool completely before frosting.
  4. Prepare Vanilla Buttercream Frosting: Using an electric mixer, beat room temperature butter until creamy. Gradually add powdered sugar and vanilla bean paste, beating until smooth. Add heavy cream, one tablespoon at a time, to reach desired spreading consistency.
  5. Frost Vanilla Cupcakes: Once cooled, frost each mini vanilla cupcake with the buttercream. Optionally, decorate with rainbow sprinkles.
  6. Prepare Chocolate Cupcakes: In a large bowl, whisk together vegetable oil and granulated sugar until combined. Add the egg and mix well. In another bowl, sift together cake flour, unsweetened cocoa powder, baking powder, and kosher salt. Alternate mixing the dry mixture and whole milk into the wet ingredients until smooth.
  7. Bake Chocolate Cupcakes: Preheat oven to 350°F (175°C) if not already heated. Line mini cupcake tins with liners and fill each about two-thirds full with chocolate batter. Bake for about 10 minutes, or until a toothpick inserted comes out clean. Allow to cool fully before frosting.
  8. Prepare Chocolate Buttercream Frosting: Beat room temperature butter until creamy. Gradually mix in powdered sugar and cocoa powder. Add melted and cooled dark chocolate and continue beating. Add heavy cream as needed to achieve a spreadable consistency.
  9. Frost Chocolate Cupcakes: Spread the chocolate buttercream over cooled mini chocolate cupcakes. Optionally, top with chocolate sprinkles for extra decoration.
  10. Serve and Enjoy: Your mini cupcakes are now ready to serve. Store leftovers in an airtight container at room temperature or refrigerated to keep fresh.

Notes

  • You can easily make just one flavor or both, depending on your preference or the occasion.
  • Allow cupcakes to cool completely before frosting to prevent buttercream from melting.
  • Use room temperature eggs and butter for best mixing results.
  • Adjust the amount of heavy cream in frostings to get the desired consistency—thicker for piping, thinner for spreading.
  • Sprinkles are totally optional but add a festive touch to your mini cupcakes.
  • Substituting cake flour with all-purpose flour will still yield great texture.

Nutrition

  • Serving Size: 1 mini cupcake
  • Calories: 160 kcal
  • Sugar: 19 g
  • Sodium: 36 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 2.4 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 24 g
  • Fiber: 0.5 g
  • Protein: 2 g
  • Cholesterol: 32 mg