Best Mini Cupcake Buffet Recipes

MINI VANILLA CUPCAKES

Mini Vanilla Cupcakes image

These 2 bite Mini Vanilla Cupcakes with Vanilla Buttercream Frosting are sweet, petite and absolutely perfect. They are a delicious, fun dessert option for all types of gatherings and celebrations.

Provided by Lauren Harris

Categories Dessert

Time 27m

Number Of Ingredients 12

Ingredients

1 1/4 cups all purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup unsalted butter (* at room temperature)
2 eggs
2 teaspoons vanilla extract
1/2 cup heavy cream (* or whole milk)
4 cups powdered sugar
1/2 cup butter (* at room temperature)
2-3 tablespoons heavy cream (* or whole milk)
2 teaspoons vanilla extract

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.

Nutrition Facts : ServingSize 1 mini cupcake, Calories 137 kcal, Carbohydrate 21 g, Protein 1 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 25 mg, Sodium 22 mg, Fiber 1 g, Sugar 17 g

MINI VANILLA CUPCAKES

Mini Vanilla Cupcakes image

Everything vanilla in these bite-sized cupcakes. So cute and tasty.

Provided by Yoly

Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes

Time 55m

Yield 18

Number Of Ingredients 13

Ingredients

Cupcakes:
¾ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
6 tablespoons unsalted butter, softened
⅓ 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

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.

Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g

MINI CUPCAKE CHOCOLATE BOX

Mini Cupcake Chocolate Box image

You don't need a guide for this box of chocolates -- every treat is a cupcake!

Provided by Food Network Kitchen

Time 20m

Yield 12 cupcakes

Number Of Ingredients 0

Ingredients

Steps:

Bake mini chocolate cupcakes in foil liners, then microwave store-bought frosting (milk and dark chocolate flavors) until runny and spoon the frosting on top of the cupcakes. (Place whole almonds on a few before you frost so they'll look like classic boxed chocolates.) Drizzle melted white or dark chocolate on top. Fill a heart-shaped box with the cupcakes.