Mini Cupcakes

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup buttermilk
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar, sifted
• 2 tablespoons heavy cream or milk
• 1 teaspoon vanilla extract (for frosting)
• Food coloring (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Line a mini cupcake pan with mini cupcake liners.
2. In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt until evenly combined.
3. In another bowl, cream the softened butter until light and fluffy, about 2-3 minutes.
4. Add the eggs, one at a time, beating well after each addition, and mix in the vanilla extract.
5. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined.
6. Scoop the batter into the mini cupcake liners, filling each about 2/3 full.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. While the cupcakes cool, prepare the frosting by beating the softened butter until smooth and creamy.
10. Gradually add the powdered sugar, mixing on low speed until incorporated, then increase to medium speed.
11. Mix in the heavy cream and vanilla extract, beating on high until fluffy and smooth.
12. Once the mini cupcakes are completely cooled, frost them generously using a piping bag or a simple spatula.