Ingredients:

  • 1 ¾ cups All-Purpose Flour, sifted
  • 1 cup Granulated Sugar
  • 1 ½ tsp Baking Powder
  • ½ tsp Fine sea salt
  • ½ cup Unsalted Butter (1 stick), softened
  • 2 Large Eggs, room temperature
  • ¾ cup Whole Milk, room temperature
  • 1 Tbsp Vanilla Bean Paste (or seeds of 1 pod)
  • 1 cup Unsalted Butter (2 sticks), softened, for Buttercream
  • 3 cups Powdered Sugar (Icing Sugar), sifted
  • 1 tsp Vanilla Extract
  • 2–3 Tbsp Whole Milk or Heavy Cream, for Buttercream
  • ¼ tsp Salt, for Buttercream

Instructions:

  1. Preheat oven to 350°F (175°C). Line mini muffin tins with paper liners.
  2. Combine Dry Ingredients: Whisk together the sifted flour, baking powder, salt, and granulated sugar in a medium bowl. Set aside.
  3. Cream Butter: In the bowl of a stand mixer, beat the ½ cup of softened butter until light and fluffy (about 2 minutes).
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl. Beat in the vanilla bean paste.
  5. Combine Wet and Dry (The Alternating Method): Add half of the dry ingredients to the butter mixture and mix on low speed until just combined. Pour in all the milk and mix briefly. Add the remaining dry ingredients and mix until the batter is just smooth. Do not overmix.
  6. Fill the Tins: Using a 1-tablespoon cookie scoop, fill each cupcake liner no more than two-thirds full. Uniform filling is essential for even baking.
  7. Bake: Bake for 10 to 12 minutes. Check for doneness by inserting a toothpick into the centre; it should come out clean.
  8. Cool: Let the cupcakes cool in the tin for 2 minutes before gently transferring them to a wire rack to cool completely.
  9. Whip the Butter: Beat the 1 cup of softened buttercream butter in a stand mixer until very pale and fluffy (3–4 minutes).
  10. Add Sugar Gradually: Slowly add the sifted powdered sugar, one cup at a time, mixing on low speed to prevent a sugar cloud.
  11. Finish the Frosting: Once all sugar is added, beat in the vanilla extract, salt, and 2 tablespoons of milk/cream. Increase speed to medium-high and beat for 2 minutes until very light and smooth. Add the remaining milk if needed.
  12. Decorate and Serve: Once the mini cupcakes are fully cooled, fill a piping bag with the buttercream. Pipe a neat swirl onto the top of each cupcake. Garnish as desired.