Mini's Cupcakes Vanilla Cupcake with Cream Cheese Frosting Recipe
Brooke Eliason
Prep Time: 30 minutesmins
Cook Time: 17 minutesmins
A delicious recipe for miniature cupcakes from Mini's Cupcakes in Salt Lake City, Utah.
Ingredients
Mini's Buttery Vanilla Cupcakes
1/4cupsour cream
1/4cupbuttermilk
1/2cupunsweetened applesauce
1/2cupsoybean oil*
1/4 cupunsalted butter, room temperature
2large eggs
1egg yolk
2Tablespoonsvanilla extract
1Tablespoonvanilla bean paste
2cupsunbleached flour
1cupsugar
1 1/4Tablespoonbaking powder
1/2teaspoonsalt
Mini's Cream Cheese Frosting
18-ounce package cream cheese, room temperature
1Tablespoonvanilla extract
4cupspowdered sugar
food coloring (optional)
Instructions
Mini's Buttery Vanilla Cupcakes
Preheat the oven to 350 degrees F convection.** Place 30 souffle cups on a flat baking sheet lined with parchment paper or a Silpat. Place an 18-inch pastry bag with tip inside a large cup with the outside edge hanging over. You will use this to fill the souffle cups with cupcake batter.
Place all wet ingredients including sour cream, buttermilk, applesauce, oil, butter, eggs, vanilla, and vanilla bean paste together in a mixing bowl. Mix on low speed with a wire whisk attachment for about 1 minute until all ingredients are blended.
Combine all dry ingredients in a separate bowl and stir with a spoon to combine.
Add dry ingredients to wet ingredients and blend on low for 1 minute until combined. Batter will be lumpy but blended. Scrape down the sides of the bowl. Turn mixer on high for 30 seconds; most of the lumps will disappear and small air bubbles will start to form.
Pour batter into prepared pastry bag, then carefully pick up bag and hold the tip upright to prevent the batter from spilling out. Fill the souffle cups half full.
Bake for 17 minutes. Cupcakes are done when you can apply light pressure to the top of the cupcake and it bounces back.
Mini's Cream Cheese Frosting
In a mixing bowl with a wire whisk attachment, beat the cream cheese and vanilla for 3 to 4 minutes. Continually scrape down sides of bowl to ensure all cream cheese is creamy and well blended. Slowly add the powdered sugar, about 1/2 cup at a time, to the mixture. If you are going to tint the frosting, add the food coloring about halfway through the powdered sugar addition. At Mini's they tinted their frosting for the Audrey robin egg blue. Mix in each addition of powdered sugar completely, as this will eliminate lumps. Scrape down the bowl often.
Assembly
After your cupcakes have cooled, use your piping bag to frost each cupcake and top with silver dragées, white nonpareils, and white sugar pearls.
Equipment
30 soufflé cups or 2 oz. nut cups
18-inch pastry bag with round tip
Notes
*You may substitute soybean oil for canola or vegetable oil. **This recipe was created using a convection oven. If you are using a regular baking oven without a convection setting, your baking time may be longer by as much as 5 to 10 minutes. Note: the recipe doesn't require spraying the paper cups before adding the batter, but lightly greasing before dividing batter between cups will help prevent sticking.