• Cupcakes:
  • ¾ cup all-purpose flour
  • ¾ teaspoon baking powder
  •  teaspoon salt
  • 6 tablespoons unsalted butter, softened
  •  cup white sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • ¼ cup milk, at room temperature
  • Frosting:
  • 1 cup powdered sugar
  • ½ cup unsalted butter, softened
  • 1 teaspoon pure vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.

  2. Sift flour, baking powder, and salt into a bowl.

  3. Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.

  4. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.

  5. Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

Cook’s Note:

This recipe makes 18 mini cupcakes but you can easily double the recipe. Make sure you use pure vanilla and not imitation.