Mini Vanilla Cupcakes

These sweet mini cupcakes are sure to put a smile on anyones face. And not only are the fun to serve and eat but they are also enjoyable to make as well, it's fun to prepare little foods for a change.

You'll find these are a dessert that fitting for so many occasions including birthday celebrations, holiday parties, weekend get togethers, or even just a simple weekend baking project with the kids.

They have a satisfying, light, buttery crumb, a welcomed sweet vanilla flavor, and the silky buttercream polishes them off perfectly.

If you need more you can easily double the recipe. Which I may recommend anyway and then you can freeze half the batch for a later time because anytime is a great time for mini cupcakes!

Mini Cupcake Recipe Ingredients

• All-purpose flour: If you want an even more delicate crumb you can use cake flour.
• Baking powder: This is used to help the cupcake rise. I recommend using aluminum free baking powder for a non-metallic taste.
• Salt: Salt really helps balance out the sweetness of the cupcake and keeps it from tasting flat.
• Unsalted butter: Fat add richness to the cupcake and moisture. It also softens the crumb texture.
• Granulated sugar: Sugar is a key ingredient in sweetening the cupcake.
• Milk: I like to use whole or 2% milk for the recipe.
• Egg: The egg helps to bind ingredients together and assists in rising.
• Vanilla extract: A traditional ingredient in cupcakes and other baked goods that adds notes of sweet and welcomed natural flavor.
• Milk: This is used for the moisture for the cupcake.
• Powdered sugar: A very fine sugar also known as confectioners sugar that builds the foundation of the frosting and sweetens it.
• Heavy cream: This adds a richness to the frosting while thinning and adding whipped volume once it's blended in and aerated.

Mini Cupcake Baking Equipment Used

• Mini cupcake pan
• Mini cupcake liners
• Electric hand mixer
• Piping bags
• Wilton 1M piping tip

How to Make Mini Cupcake Batter

Down below you will find the full recipe with a complete explanation of instructions. Here is a brief overview of the steps.

• Heat oven and prepare a mini muffin pan with paper liners.
• Whisk dry ingredients together.
• Separately whip butter with sugar until pale.
• Mix in egg and vanilla extract to sugar mixture.
• Blend in half of the flour mixture, then milk, then remaining half of the flour mixture.
• Fill prepared cupcake liners 2/3 full with batter.
• Bake until set.

How Long to Bake Mini Cupcakes

• Mini cupcakes generally take about 9 to 13 minutes to bake in a preheated 350 degree oven.
• For this recipe they will likely only need about 9 to 10 minutes.

How to Make the Frosting

• This buttercream frosting is very simple and it can be made in a stand mixer or in a mixing bowl using an electric hand mixer to whip.
• To make it you'll simple blend all of the the frosting ingredients together on low speed until they are combined.
• Then increase to a high speed and whip for about 4 to 5 minutes until it's very light and fluffy to give it that melt in your mouth consistency.

Other Frosting Flavors to Try

If you want to change things up you could also try one of these three flavors atop these cupcakes in place of vanilla frosting:

• Chocolate buttercream frosting
• Cream cheese frosting
• Strawberry buttercream frosting

Helpful Tips

• Why room temp. ingredients: Room temperature ingredients such as eggs, milk and butter are recommended so the cupcake batter ingredients to combine together better.
• Measuring tip: Use a kitchen scale to measure ingredients if possible for the most accuracy.
• Creaming tip: Be sure to cream the butter and sugar together until light and fluffy as this is what will incorporate tiny air bubbles into the cupcakes and help them rise higher.
• Reduce sugar: For a less sweet frosting consider a Swiss meringue, Ermine frosting or even a whipped cream topping.

Storage

• Cupcakes should be stored in an airtight container.
• They'll keep at room temperature for 2 days, in the fridge for 4 days, or frozen for up to 3 months.

More Delicious Cupcake Recipes to Try

• Carrot Cake Cupcakes
• Chocolate Cupcakes
• Coconut Cupcakes
• Lemon Cupcakes
• Strawberry Cupcakes
• Vanilla Cupcakes (similar recipe to these but standard size)

Easy French Toast Bake

The great thing about this baked French toast recipe that sets it apart from others is that there's no need to soak the French toast overnight or even for hours in the fridge. It's baked right after it's prepared.

And this version doesn't require chopping into small cubes or adding a crumble topping (like a French toast casserole, which can be delicious but requires more effort). This version is very similar to the real thing (like this French toast) and it's also rich and delicious like bread pudding (just not as sweet and custard-like).

The process is almost the same as making a typical batch of French toast. You cut stale bread into slices, soak it in an egg custard briefly then instead of frying on a hot griddle you just align all the slices together in rows in a baking dish and bake it together in the oven. No tending to and turning individual slices.

It's creates a delicious holiday brunch or it makes a fun choice for a lazy Sunday breakfast, and any extra will be a treat for breakfast before work on Monday! Top it with maple syrup or try it with Buttermilk Syrup for a real splurge.

What is Chicken Cordon Bleu?

Cordon Bleu is a dish with Swiss origin that is a derivative of schnitzel.

Chicken cordon bleu specifically is made of chicken that has been pounded thin, layered with ham slices, and topped with Swiss cheese. They layers are rolled snug or folded over, after which it's breaded with flour, egg and dried breadcrumbs. And to cook it's and either pan fried or baked.

In the United States it was a dish that was very popular between the 60's and 70's. In my experience as a kid growing up in the 90's I commonly remember chicken cordon bleu casserole which was a simplified version (which wasn't quite as good, but mimicked the same flavors).

You can serve it whole (note in this recipe though you'll only get four servings if doing so), or you can slice and layer them on a platter domino style. I prefer the later as you'll get more servings and presentation is eye catching with those pretty swirls.

And the creamy honey mustard sauce, which I believe is a staple to the dish, should be poured over each individual servings right before it's served (so the breading doesn't get soft, because that crispy crunch is a crowning finish!).

This dish is perfect for entertaining or for the holidays. It may be a little bit of extra effort but very well worth it!

Easy Crockpot Mac and Cheese!

This is hands the absolute easiest way to make macaroni and cheese! Believe it or not, it's unbelievably creamy, no broken curdled sauce, no mushy noodles, and the taste is simply perfect.

My tricks to a good crockpot mac and cheese are to use a combination of cream, water, and evaporated milk - instead of regular or whole milk so it doesn't curdle in the cheese sauce. Then also wait until closer to the end to add the shredded cheese so that doesn't overheat and separate.

And another important key is to use a combination of cheeses for great flavor and texture. Sharp cheddar builds up the best traditional macaroni and cheese flavor, while each American cheese and Monterey Jack cheese create a velvety sauce.

The starches of cooking everything together in one pot (or slow cooker insert technically) also help create a smooth sauce.

This is a family favorite! It has a well-balanced flavor that isn't too harsh so people of all ages love it, and the cook will love the ease of preparation.

It's jam-packed flavorful goodness in every bite and undoubtedly worthy of the holidays (it's perfect for Thanksgiving, Christmas, or potlucks), but yet simple enough for a weeknight side dish!

Watch the Video for Crock Pot Mac and Cheese!

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Chicken Fettucine Alfredo

Something about the colder seasons makes us ready for all the cozy meals. Bring on the pasta, casseroles, and all the carby goodness. We all need a good splurge meal sometimes.

This classic chicken alfredo is just that. It's a family-friendly recipe that has stood the test of time.

It's such a loved dish because of its rich cream and butter-based sauce and all that flavorful parmesan to make it so crave-able. And the addition of browned chicken adds another layer of flavor and texture to it.

Alfredo sauce and chicken were just made to go together. It's such a simple yet delicious pairing.

This recipe doesn't require a whole lot but it is always set to impress.

Since this is a rather heavy dish I recommend serving it with a Caesar salad steamed or roasted broccoli or asparagus to finish off the meal. But of course, we'll always reach for garlic bread!

Starbucks Copycat Pumpkin Spice Latte

This simple, sip-able drink is made with pumpkin puree, creamy milk, strong coffee or espresso, a sweet whipped cream topping, and crucial ingredient - plenty of flavorful pumpkin pie spice!

It comes together quickly and there are a several different ways you can make it (see ideas below). Plus with this recipe you can make it year round rather than waiting for the local coffee shop to make it seasonally.

You'll find this warm pumpkin spice latte to be the highlight of lazy fall weekends, the most welcome treat to bring along on chilly autumn walks, or it will make for a tasty pick me up to start a Monday.

If it's still hot out where you live you can also make it into an iced latte. Just use a little less milk, chill thoroughly, then serve it over ice.

Two great options to serve it - cozy and warm or chilled and refreshing. Either way I think you're going to love it!

What is Tiramisu?

Tiramisu is a beautiful, layered Italian dessert made with lady fingers that have been dipped in strong coffee and aligned in a baking dish, then spread atop is a layer of sweet and fluffy mascarpone custard, and it's dusted with a decadent cocoa finish.

In this tiramisu recipe the layering process is done twice but other versions may have a group of three repetitive layers or just a single set of layers.

It can be made to include a few splashes of alcohol such as rum, brandy or marsala wine, or it can be left out altogether. I prefer without because it really lets the flavors of the coffee and cocoa shine without an overwhelming flavor of alcohol (in a side by side taste test the alcohol free version won for me, but definitely make it how you'd like).

Another difference you'll find among tiramisu is raw eggs or tempered eggs. This version is uses just yolks (I think the whites can have an eggy flavor here), and they are tempered to kill off potential bacteria.

There are several other variations of the dessert. You'll find tiramisu cake, tiramisu cheesecake, there's also tiramisu overnight oats, cupcakes, a martini and trifles.

It also comes in various flavors. This is the coffee and chocolate version but other popular flavors include strawberry tiramisu, matcha, lemon and pumpkin.

This traditional tiramisu is one of my all time favorite desserts! You can't go wrong with those cakey soaked ladyfingers, roasted espresso, rich mascarpone and cream, and a chocolatey cocoa finish. It's such a dreamy dessert!

Easy Homemade Popsicles

A healthier dessert people of all ages will love! And they are perfect for serving any time of day.

These can be prepared in minutes, it just takes a little patience waiting for them to freeze but it's easily worth the wait.

After just one taste you'll instantly notice they are so much better than any popsicle you can buy at the store. They taste so fresh and fruity, they are only sweetened with honey (no sugar), and if you want to brighten the color you can use natural food coloring.

Sure they have a hint of cream but it makes a big difference in their taste and texture. It's such an enhancing highlight to the fruit - just think of that strawberries and cream or peaches and cream combo. Heaven!

They're amazingly tempting and perfectly delicious, plus a smarter dessert choice than say a big ice cream sundae (but those are great too when you want a splurge, right?).

Make one flavor or try them all! Those I made here include strawberry, peach, pineapple, banana, and blueberry.

Best Potato Leek Soup

Potato leek soup is a popular soup in Welsh and French cuisine. It's made up of mainly fresh potatoes and leeks.

And even though it's smooth and almost sauce-like in consistency, it's still hearty and filling since it is potatoes that build up the base of the soup (and they have a moderate amount of carbs, starchy fiber, and protein - specifically proteinase inhibitor 2).

It is similar to the typical potato soups found in the U.S. and elsewhere but rather it's pureed instead of chunky, and doesn't included meat. Plus it has a chicken broth base and not milk. Then another main difference is of course the use of leeks versus commonly found yellow onions.

They'll quickly become the highlight of any celebration!

Whether you are a long time follower or a new reader, I want to send a quick THANK YOU! I truly appreciate you visiting my site!

I started this blog 10 years ago as a hobby and it's grown into more than I could have dreamed. I'm very grateful to you for making my recipes, leaving reviews and feedback, sending e-mails and for your support and readership!

For a quick laugh check out my first post here. Luckily I've learned a thing or two since then. :)

I hope we have 10+ more great years of tasty, tested and perfected recipes ahead of us!

Now onto these tempting vanilla cupcakes with a rich and fluffy, luscious buttercream frosting to celebrate!!