Best Mini Paris Cupcakes Recipes

MINI VANILLA CUPCAKES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
• Sift flour, baking powder, and salt into a bowl.
• 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.
• 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.
• Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

MINI VANILLA CUPCAKES

Steps:

• Preheat oven to 350°F. Line a mini cupcake pan with mini cupcake liners.
• Combine the flour, baking powder, and salt in a small bowl and set aside.
• In the bowl of an electric mixture, add the butter and sugar and mix until blended.
• Add the eggs, then the vanilla. Gradually add the flour mixture, alternating with the heavy cream, until everything is well combined.
• Fill each cupcake well about 1/2 to 2/3rds full.
• Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.
• Combine the powdered sugar, butter, 2 tablespoons of heavy cream and vanilla extract in a mixing bowl.
• Beat with a whisk attachment, on low speed, then medium, until well blended and creamy, adding more heavy cream, if needed.
• Top the cooled cupcakes the vanilla buttercream using a piping bag and tips (I used this one), a spatula, or butter knife.
• Decorate with sprinkles and/or candy, if desired.

MINI PARIS CUPCAKES

Steps:

• For cupcakes
• Line 12 mini muffin tins with mini muffin papers. In a small bowl, combine flours. In another bowl, cream the butter and sugar together, beating until fluffy. Add eggs and beat well. Add half flour mixture and beat well, then add milk and vanilla and beat again. Add remaining flour mixture and beat until completely incorporated. Fill muffin papers about 3/4 full. Preheat oven to 350°F. Bake for 10 to 15 minutes. Remove cupcakes from oven and let cool.
• For frosting
• Place butter, milk, vanilla, food coloring, and 2 cups of the confectioners' sugar in a mixing bowl. Beat on medium speed until smooth and creamy. Gradually add remaining sugar until light and fluffy.
• Ice tops of cupcakes with pink frosting. Serve on a beautiful tray or tiered cake plate.