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.
BAKERY STYLE MINI VANILLA CUPCAKES
Who doesn’t love Bakery Style Mini Vanilla Cupcakes? You know the ones I’m talking about. They are there every time you go shopping, and it’s easy to pass right by them except when they are all dressed up for a particular season.
You know the cupcakes I’m taking about – the ones that get their own display at Easter, Christmas, Halloween, Mother’s Day, Thanksgiving, etc. – just about any holiday or celebration you can possibly think of! Usually, they come in a little box of 12 and costs about $4.99 (give or take a few cents.)
Well, this particular recipe will yield 48 mini cupcakes for about $10! How’s that for a bargain?
CHANGE THE COLOUR FOR EACH SEASON
It’s not every day that we need to have 48 mini cupcakes on hand, but there are occasions where you can use that many and more besides! I made these at the beginning of spring, which is why I choose to use bright, spring-time, floral colours. If I were making these for Halloween, I would obviously stick to the traditional black and orange, and maybe a witch-y green colour.
You can add just about any colour you want, because it doesn’t change the flavour, it just simply changes the setting or mood for the occasion. Personally, because I’m such a freak for Christmas, I cannot wait to make these in red and green with gold and silver candy sprinkles, or white snowflake sprinkles.
I often think that mini vanilla cupcakes with a big, over-sized rosette made from buttercream frosting – like you see pictured – are perfectly synonymous with baby showers. I’ve never been to a baby shower, mind you, because they tend to be female oriented, but that’s just what I imagine baby shower cupcakes would look like.
CHANGE THE EXTRACT TO EASILY CHANGE THE FLAVOUR TOO!
One of my favourite things about these Bakery Style Mini Vanilla Cupcakes is that they are just so adaptable to almost anything you want to throw at them. For example, you can easily change the flavour from vanilla to anything you prefer. As long as it comes in extract form, you can use it – lemon, coffee, almond, pumpkin spice, etc.
I’ve already mentioned that you can change up the colour by using the food colouring of your choice, but there’s also the option of not using any colour at all! You can leave them completely plain and simple. Another idea would be to skip the candy sprinkles, but instead, add the mini candy sprinkles to the batter before baking for a funfetti version of the mini cupcake.
WHAT’S A CUPCAKE WITHOUT FROSTING?
And, of course, if you’re feeling really adventurous, you can colour the buttercream frosting as well. I thought about doing that at first, rather than colouring the mini cupcakes, but decided to do colour the mini cupcakes instead and leave the buttercream frosting in it’s natural state. I felt by doing it that way, the candy sprinkles that I had picked out would look better and stand out more.
By the way, the candy sprinkle colours, and how they are matched with the colours of the cupcakes, was total luck. I bought the candy sprinkles, not yet having decided on the colour of the mini cupcakes. And, when I baked the cupcakes, I didn’t refer to the colour of the candy sprinkles first so that they sprinkles and the cupcake colours match. It was just luck. I’m really not that obsessive. Ha!
Colour or not, Bakery Style Mini Vanilla Cupcakes are fun to make and great for sharing. I can’t wait to see the combinations you come up with, Dear Reader! Cheers!
Bakery Style Mini Vanilla Cupcakes
- 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!