Bakery Style Mini Vanilla Cupcakes

Course: Dessert
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 48 cupcakes
Calories: 134kcal
Author: Lord Byron's Kitchen
A classic vanilla cupcake recipe, which has been all gussied up for a delightful springtime affair; Bakery Style Mini Vanilla Cupcakes are super easy and fun to make without breaking the bank.
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  • 1 cup butter, room temperature
  • 1 1/2 cups white sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose flour
  • 3 tablespoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 2 cups buttercream frosting
  • candy sprinkles, your preferred colours and shapes
  • gel food colouring, your preferred colours


  • Preheat oven to 350 degrees.  Line mini muffin pans with mini paper liners.  Set aside.
  • In a large bowl, using a handheld mixer, mix together the butter and sugar on medium speed for 3 minutes.
  • Add the eggs one at a time and blend well into the sugar and butter mixture.
  • Next, add the vanilla and mix into the batter.
  • Scrape down the bowl and add the following ingredients in this order: flour, baking powder, and salt. Using the mixer, on low speed, gently blend the baking powder and salt into the flour - just a few seconds.  Now, increase the speed on the mixer to medium and blend the flour into the batter just until the flour is incorporated.
  • Add the milk and fully incorporate.
  • Divide the batter into four separate bowls.  Add a very small amount of food colouring gel to each bowl.  I use a toothpick for each colour to keep them separate.
  • Stir the food colouring gel into the batter until well incorporated.  (Add more colouring or less so that you achieve the desired colour to fit your personal tastes.)
  • Place 1 heaping teaspoon of batter into each mini muffin paper liner.  You may have to do this in batches depending on the size of your mini muffin pans.
  • Bake for 15 minutes.  Remove from oven and allow to cool completely on a wire cooling rack.
  • When cooled, top with buttercream frosting and candy sprinkles.  (I used an Open Star Tip #68.)  Enjoy!


Serving: 1cupcake | Calories: 134kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 26mg | Sodium: 84mg | Potassium: 100mg | Fiber: 0g | Sugar: 12g | Vitamin A: 150IU | Calcium: 43mg | Iron: 0.5mg