Mini Vanilla Cupcakes with Vanilla-Almond Buttercream
 
Makes 48
Ingredients
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ teaspoons vanilla extract
  • 1½ cups sifted cake flour
  • 1½ teaspoons baking powder
  • ⅛ teaspoon fine sea salt
  • ½ cup whole buttermilk
  • Vanilla-Almond Buttercream (recipe follows)
  • Garnish: sugar pearls
Instructions
  1. Preheat oven to 350°. Line the wells of a 48-well mini muffin pan with mini baking cups.
  2. In a large bowl, beat together butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla extract.
  3. In a medium bowl, whisk together flour, baking powder, and salt. With mixer at low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition. Using a levered 2-teaspoon scoop, portion batter into prepared wells of muffin pan.
  4. Bake until cupcakes are lightly browned and a wooden pick inserted in centers comes out clean, 11 to 13 minutes. Let cool completely on wire racks.
  5. Using a small offset spatula, frost cupcakes with Vanilla-Almond Buttercream.
  6. Garnish with sugar pearls, if desired.
Recipe by TeaTime Magazine at https://teatimemagazine.com/mini-vanilla-cupcakes-with-vanilla-almond-buttercream/