Mini Vanilla Cupcakes are the mini version of regular vanilla cupcakes. Their size and cute appearance make them a perfect treat for kids at a party. These cupcakes are sweet and savoury in taste. They are also light, fluffy, and smooth to the touch.

These cupcakes are perfect for baking when you are offering several other sweet treats like chocolate cupcakes, Oreo cupcakes, almond cupcakes, mango cupcakes, etc., on occasion. Just the adorable appearance, especially after a frosting, will make you want to pop one in your mouth.

What Will We Need To Make These Cupcakes?

The recipe needs a minimal number of ingredients. It is a simple recipe. All you need to be careful of is the measurement of these ingredients. Thus the ingredients we need are eggs, sugar powder, all-purpose flour, baking powder & soda, salt, milk, butter, vanilla essence, and oil.

The majority of the time, all-purpose flour is replaceable with wheat flour or cake flour. But let me tell you, do not do it unless the recipe requires it. Or else, you will get a completely different texture and sometimes colour as well.

These cupcakes will have a combination of sweet & savoury because of the use of sugar powder and salt. Another thing is we are using both oil and butter in it. It is going to make it super soft and smooth.

Now that we have gone through the ingredients list let us see how to make these cute cupcakes.

How To Prepare Mini Vanilla Cupcakes?

Preheat the oven to 160° C for 10 minutes. Then add eggs to a bowl; we need to beat them with an electric beater. Then we’ll add sugar powder to it the same way and beat it until it dissolves. Keep it aside, then.

After that comes the turn for dry ingredients. All-purpose flour, baking powder, baking soda, and salt are mixed in another bowl. Now add these dry ingredients into the mixture of eggs & sugar powder batch by batch. Beat them as well. You can use a spatula to mix these ingredients instead of the electric beater.

Next, add some milk and unsalted butter to another bowl.  Mix both thoroughly. Also, add oil and vanilla essence and mix again. Add this mixture to the batter and beat one last time.

Fill this batter into the liners, tap the tray, and put them in the oven. Bake them at 160° C for 12 minutes in the preheated oven. And the cupcakes are ready to eat.

A thing to note is that if you already have a vanilla cupcake recipe for regular cupcakes or leftover batter of it, you need not make another for mini cupcakes. Instead, you can use that. Just fill the cupcake liners to 2/3 with the batter. It will give you the same result.


  • Do not overbake the cupcakes. Or else, they will be hard and dry.
  • You can add orange or lemon extract instead of vanilla to make it taste tangy. Or you can make a cavity in the cupcake batter and fill it with marmalade or jam.
  • Edible food colouring can be used to give the mini cupcakes any colour. Add the colour gradually when the batter is ready. Or give colour to plain frosting.
  • Similarly, you can inject the insides of the cupcake with melted chocolate.
  • Put buttercream frosting and swiss meringue cream with sprinkles to make them more enjoyable and cuter. But let them cool down before adding the frosting.
  • Because every oven is different, it is advisable to test it by making one sample cupcake beforehand.

Frequently Asked Questions?

Can I store these cupcakes?

Yes, you can surely store them. Store them without the frosting or icing tightly covered at room temperature for a day or two, or with/without frosting in the refrigerator for up to seven days. Frosting can be stored separately in an air-tight container for up to 3 months in a refrigerator. The cupcakes can be stored for up to 4 months when tightly wrapped in plastic wraps and frozen.

How many mini cupcakes can be made with a cake mix?

The number of mini cupcakes depends upon how many grams the packet contains. If we estimate roughly a 400 gms packet of cake mix will yield you around 60 mini cupcakes. Fill the cupcake pan about 1/2 to 2/3 full.

Why are my cupcakes dry and hard?

The most common reason for this to happen is because you overcooked the cupcakes. Moreover, be careful of the oven temperature. If you had set it too high then this can harden the cupcakes due to overbaking, even if you set the time correctly.

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