If you are looking for the perfect bite-sized treat to brighten up any occasion, this Mini Vanilla and Chocolate Cupcakes with Buttercream Frostings Recipe is your golden ticket. These adorable cupcakes combine the tender crumb of vanilla and rich, fudgy chocolate in tiny, delightful portions that are easy to share and impossible to resist. With luscious buttercream frostings that are both fluffy and indulgent, these mini cupcakes bring a smile to every face and joy to every gathering. Whether you’re a seasoned baker or just starting out, this recipe is straightforward and rewarding, making it a personal favorite I’m thrilled to share with you!
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating cupcakes that are moist, flavorful, and topped with the creamiest frostings. Each ingredient plays a special role—from the butter providing richness and moisture, to the cake flour ensuring a tender texture, and the vanilla bean paste infusing depth to the vanilla cupcakes.
- 1/4 cup unsalted butter (melted): Adds richness and helps create a tender crumb for vanilla cupcakes.
- 1/2 cup granulated sugar: Sweetens the batter, balancing flavors and helping with texture.
- 1 large egg (room temperature): Acts as a binder and adds moisture for a soft bite.
- 1 teaspoon vanilla bean paste: Delivers a deep and natural vanilla flavor for gorgeous vanilla cupcakes.
- 3/4 cup cake flour: Ensures cupcakes are light and delicate; can substitute with all-purpose flour if needed.
- 3/4 teaspoon baking powder: Leavens the cupcakes to perfect fluffiness.
- Pinch kosher salt: Enhances all the flavors without being noticeable.
- 1/4 cup whole milk: Provides moisture and tenderness.
- 1/2 cup unsalted butter (room temperature): Essential for the buttercream’s creamy texture.
- 2 cups powdered sugar: Sweetens and thickens the vanilla buttercream frosting.
- 1-3 tablespoons heavy cream: Adjusts frosting consistency for that perfect spreadability.
- Rainbow sprinkles (optional): Adds a fun and colorful touch to vanilla cupcakes.
- 1/4 cup vegetable oil: Keeps chocolate cupcakes moist and tender; substitutes like canola or neutral olive oil work well.
- 1/2 cup granulated sugar: Sweetens the chocolate batter just right.
- 1/2 cup cake flour: Makes the chocolate cupcakes soft while supporting the cocoa flavor.
- 1/4 cup unsweetened cocoa powder: Provides rich chocolate taste and color.
- 1 1/2 cups powdered sugar: Sweetens and thickens the chocolate buttercream frosting.
- 2 tablespoons unsweetened cocoa powder: Intensifies chocolate flavor in frosting.
- 2 ounces dark chocolate (melted and cooled): Adds decadent richness and smoothness to chocolate buttercream.
- Chocolate sprinkles (optional): Perfect finishing touch for chocolate cupcakes.
How to Make Mini Vanilla and Chocolate Cupcakes with Buttercream Frostings Recipe
Step 1: Preparing the Mini Vanilla Cupcakes
Start by preheating your oven to 350°F and lining a 24-cup mini cupcake pan with liners to ensure easy removal later. In a large bowl, whisk together the melted butter and sugar until luxuriously smooth—this step guarantees your cupcakes will be tender and moist. Next, add the egg and vanilla bean paste, whisking until everything is fully incorporated for that burst of vanilla goodness.
Step 2: Mixing the Dry Ingredients
In a separate bowl, sift together the cake flour, baking powder, and kosher salt. Sifting helps avoid lumps and gives your cupcakes a fine crumb. Incorporate half of this dry mixture into your wet batter, then pour in the whole milk for added softness. Finish by folding in the rest of the dry ingredients just until combined — be careful not to overmix! The batter should be thick and luscious.
Step 3: Baking the Vanilla Cupcakes
Using about a tablespoon of batter, fill each cupcake liner about three-quarters full—this prevents overflow and ensures uniform mini cupcakes. Bake them for 10 to 12 minutes or until a cake tester inserted in the center comes out clean. Once baked, remove the cupcakes from the pan and cool them on a wire rack completely before frosting.
Step 4: Preparing the Vanilla Buttercream Frosting
Place room temperature butter in a large bowl, then cream it with powdered sugar using a mixer until smooth and creamy. Add the vanilla bean paste and whip the frosting at high speed for 4 to 5 minutes until it’s beautifully light and fluffy. If needed, add heavy cream a tablespoon at a time to reach the ideal frosting consistency that’s spreadable but holds shape well.
Step 5: Mini Chocolate Cupcakes Batter
Preheat your oven again at 350°F and line a second 24-cup mini cupcake pan with liners. Whisk together the flour, cocoa powder, baking powder, and salt in a small bowl and set aside. In a larger bowl, combine vegetable oil and sugar, whisking until smooth before adding the egg. Gently fold in half of the dry ingredients, then incorporate the milk before mixing in the remaining dry components. Unlike vanilla, this batter will be a bit thinner — that’s perfectly normal for chocolate cupcakes.
Step 6: Baking the Chocolate Cupcakes
Fill cupcake liners three-quarters full with the chocolate batter (about one tablespoon each), then bake for 10 to 12 minutes or until a tester comes out clean. Remove from the oven and cool on a wire rack fully before moving on to frosting.
Step 7: Making the Chocolate Buttercream Frosting
Melt dark chocolate and let it cool to nearly room temperature — warm but not hot. Cream butter and powdered sugar until smooth, then blend in cocoa powder. Slowly drizzle the melted chocolate into the buttercream while mixing on low speed, then crank up the speed to whip it light and fluffy for 4 to 5 minutes. Adjust consistency with heavy cream as needed. This frosting is decadently rich but stays soft enough for easy piping.
Step 8: Frosting and Decorating
Generously frost cooled vanilla cupcakes with the vanilla buttercream and sprinkle with colorful rainbow sprinkles for a cheerful finish. For the chocolate cupcakes, spread or pipe the chocolate buttercream and top with chocolate sprinkles if you like — it’s a classic look that tastes heavenly with every bite!
How to Serve Mini Vanilla and Chocolate Cupcakes with Buttercream Frostings Recipe
Garnishes
You can dress up these mini cupcakes in so many delightful ways. For the vanilla, feel free to get creative with rainbow or pastel sprinkles, edible glitter, or even tiny fresh berries for a pop of color. The chocolate cupcakes love a dusting of cocoa powder, chocolate shavings, or mini chocolate chips as an irresistible garnish. Such little touches make each cupcake feel like a piece of edible art.
Side Dishes
While these mini cupcakes shine as a standalone treat, pairing them with a cup of freshly brewed coffee or tea elevates the experience into a cozy moment. A scoop of vanilla ice cream or a bowl of fresh fruit salad alongside can create a lovely dessert spread perfect for any party or casual get-together.
Creative Ways to Present
Mini cupcakes steal the show when arranged beautifully. Try serving them on tiered cake stands or colorful platters to add height and interest to your dessert table. Wrapping each cupcake in decorative wrappers or placing them in clear favor boxes makes them perfect for gift-giving or party favors. Sharing these mini delights is half the joy!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the mini cupcakes in an airtight container at room temperature for up to two days. Make sure they’re completely cooled before covering to avoid sogginess. For longer keeping, refrigeration helps but bring them back to room temperature before serving for best texture.
Freezing
You can freeze both the unfrosted and frosted mini cupcakes. Place unfrosted cupcakes in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container. Frosted cupcakes freeze best when flash frozen on a baking sheet then individually wrapped before storing. They keep well for up to three months. Thaw overnight in the fridge, then bring to room temp before serving to enjoy fresh flavor.
Reheating
When ready to enjoy frozen cupcakes, avoid microwaving directly. Instead, let them thaw gradually in the refrigerator overnight, then bring them to room temperature for about 30 minutes. This preserves the texture and buttercream’s creamy consistency without melting or drying out your mini cupcakes.
FAQs
Can I make only vanilla or only chocolate cupcakes with this recipe?
Absolutely! The Mini Vanilla and Chocolate Cupcakes with Buttercream Frostings Recipe is designed for flexibility. You can easily choose to make just the vanilla or chocolate batch depending on your preference or occasion.
What can I substitute for vanilla bean paste?
If you don’t have vanilla bean paste, pure vanilla extract is a great substitute and will still deliver wonderful vanilla flavor in both cupcakes and frosting.
How do I prevent the cupcakes from drying out?
Using whole milk and room temperature ingredients helps keep the cupcakes moist, and avoid overbaking by checking with a tester at 10 minutes. Storing in airtight containers also maintains their softness.
Can I use different types of oils for the chocolate cupcakes?
Yes! Vegetable oil is great for moistness, but canola oil or a neutral olive oil can be used if that’s what you have on hand without impacting flavor drastically.
How do I get the perfect frosting consistency for piping?
The key is adding heavy cream gradually while whipping the buttercream. Start with one tablespoon at a time until it’s soft enough to pipe but still holds its shape nicely.
Final Thoughts
Making these Mini Vanilla and Chocolate Cupcakes with Buttercream Frostings Recipe is such a joy—simple ingredients, straightforward steps, and results that feel like a special treat every time. They’re perfectly sized to share, beautifully flavorful, and fantastic fun to make whether you’re baking for a crowd or cozying up at home. I truly hope you enjoy these cupcakes as much as I do and find they quickly become a beloved go-to for celebrations or sweet moments anytime!
Print
Mini Vanilla and Chocolate Cupcakes with Buttercream Frostings Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These delightful Mini Cupcakes feature two irresistible flavors: classic vanilla and rich chocolate. Perfect for parties or a sweet treat, the cupcakes are baked to perfection and topped with creamy buttercream frosting and optional sprinkles for added fun. Made with simple ingredients and easy-to-follow steps, these bite-sized treats will satisfy any dessert craving.
Ingredients
Mini Vanilla Cupcakes
- 1/4 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste (or vanilla extract)
- 3/4 cup cake flour (or 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 (or vanilla extract)
- 1–3 tablespoons heavy cream, as needed
- Rainbow sprinkles (optional)
Mini Chocolate Cupcakes
- 1/4 cup vegetable oil (or canola or neutral olive oil)
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1/2 cup cake flour (or 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
- Choose Flavor: Decide whether to make just one or both flavors of mini cupcakes—the vanilla or chocolate versions.
- Prepare Mini Vanilla Cupcakes: Preheat the oven to 350°F. Line a mini cupcake pan with 24 liners. In a large bowl, whisk melted butter with sugar until smooth. Add egg and vanilla bean paste, whisking to combine. In another bowl, sift flour, baking powder, and salt. Mix half of the dry ingredients into the wet mixture, add milk, then remaining dry ingredients. Stir until just combined; batter should be thick.
- Fill and Bake Vanilla Cupcakes: Spoon about 1 tablespoon of batter into each cupcake liner, filling approximately 3/4 full. Bake at 350°F for 10-12 minutes or until a cake tester comes out clean. Cool on wire rack completely before frosting.
- Make Vanilla Buttercream: Using a handheld or stand mixer with a paddle attachment, cream room temperature butter with powdered sugar until smooth. Add vanilla bean paste and beat on high for 4-5 minutes until fluffy. Add heavy cream 1 tablespoon at a time to reach desired consistency.
- Frost Vanilla Cupcakes: Pipe or spread buttercream evenly on cooled vanilla cupcakes. Optionally garnish with rainbow sprinkles.
- Prepare Mini Chocolate Cupcakes: Preheat oven to 350°F and line 24 mini cupcake liners in a pan. In a small bowl, whisk together flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk oil with sugar, then add egg and whisk until smooth. Add half the dry ingredients, then milk, then remaining dry ingredients; mix just until combined. Batter will be thin.
- Fill and Bake Chocolate Cupcakes: Fill liners about 3/4 full with about 1 tablespoon batter each. Bake at 350°F for 10-12 minutes until a cake tester comes out clean. Cool completely on wire rack.
- Make Chocolate Buttercream: Melt and cool dark chocolate to room temperature but still melted. Cream room temperature butter and powdered sugar until smooth using mixer with paddle attachment. Mix in cocoa powder until incorporated. On low speed, drizzle melted chocolate in slowly, then beat on high for 4-5 minutes until light and fluffy. Add heavy cream 1 tablespoon at a time if frosting is too thick.
- Frost Chocolate Cupcakes: Frost cooled mini chocolate cupcakes with chocolate buttercream. Optionally garnish with chocolate sprinkles.
Notes
- You can make just one flavor or both, depending on preference.
- Allow cupcakes to cool completely before frosting to prevent melting the buttercream.
- The vanilla cupcake batter is thick while chocolate batter is thinner; this is normal.
- Adjust the amount of heavy cream in frosting to achieve desired spreading consistency.
- Use cake flour for lighter texture, but all-purpose flour can be substituted.
- Baking times may vary slightly based on your oven; check doneness with a toothpick or cake tester.
- Sprinkles are optional but add a fun decorative touch.
