Mini Vanilla Cupcakes with Pink Buttercream (Recipe)

A few weeks ago we had a lovely couple over for dinner. The wife brought homemade mini cupcakes and I cannot tell you the awe I was in when I saw them and the deliciousness when biting into one! Immediately after I went on Amazon and placed my order. Only three days later they arrived: my own mini cupcake tins. Mother’s Day was just around the corner and gave me the perfect reason to start baking again. Today, I want to share the recipe with you for you to bake your own 24 mini vanilla cupcakes with pink buttercream!

First I lined these mini silicone muffin moulds with these mini paper baking cups and pre-heated the oven to 180°C. For the dough, I mixed the butter, sugar and the inside of the vanilla bean until foamy. Next, add both eggs and mix the dough for another minute. In a separate bowl, I mixed the flour and the baking powder and added it to the existing dough. finally, add the buttermilk and mix it again for another minute or two. I used my white KitchenAid for these steps. Using teaspoons, I filled the mini paper baking cups around ¾ full and placed them into the oven to let them bake for a good 18 minutes. Once all cupcakes are done, place them aside to fully cool down.

Once your cupcakes are fully cooled down, you can go ahead and whip up the buttercream. To do so, mix the soft butter, the sifted powdered sugar, vanilla extract, red food colouring and oat milk until nice and stiff. Be careful however, that it doesn’t become frothy looking. Once done, fill your buttercream into a piping bag (I use this set from Amazon) with the star tip and pipe onto the cooled cupcakes. There you have it – you’re own little army of 24 mini vanilla cupcakes with a pink buttercream! They hold up to 3 days refrigerated (and in my opinion, taste best when super cold).