Ketchup With That

  • Home
  • Recipe Index
  • About
  • Contact

Very Vanilla Mini Cupcakes

January 18, 2014 By Mary 2 Comments

Jump to Recipe

cupcakes decorated like rosesCoffee makes it possible to get out of bed. Cupcakes make it worthwhile.
~ Unknown

 I only make mini cupcakes.

They are perfect size for kids and adults. Kids will eat one without  leaving any leftovers, and adults will eat several without feeling guilty.

It’s easy to make them look impressive, even if you are a cake-decorating klutz (like me).

Because they are so small, mini cupcakes can sometimes dry out more quickly. To make them that stay moist longer,  try a recipe with oil rather than butter. Sour cream helps, too.

This recipe  makes a large batch of white cupcakes with lots of vanilla flavor. You can cut the recipe in half easily to make a smaller batch. 

Using a clear vanilla will help keep the batter whiter. You can find it at baking supply stores. If you use pasteurized egg whites (sold in the little cartons in the dairy/egg section of the supermarket), 2 egg whites = 1/4 cup.

You can find additional hints for baking mini cupcakes at The Extraordinary Art of Cake.

0 from 0 votes
cupcakes decorated like roses
Print
Very Vanilla Mini Cupcakes
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
This is a moist cupcake with a nice vanilla flavor.
Author: Mary Gillespie
Ingredients
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1-3/4 cup granulated sugar
  • 8 egg whites or 1 cup of liquid egg whites
  • 3/4 cup vegetable oil
  • 1 cup sour cream
  • 1 tablespoon clear vanilla
Instructions
  1. Preheat oven to 350 degrees F.
  2. Line mini cupcake tins with paper liners.
  3. In large bowl, beat oil, sour cream, egg whites, sugar and vanilla with electric mixer until light and fluffy.
  4. In separate bowl, stir together flour, cornstarch, baking powder, baking soda and salt. Stir gently until flour is mixed thoroughly.
  5. Spoon in prepared pans and bake 10 to 15 minutes, or until a toothpick inserted into cake comes out clean. Do not overbake - mini cupcakes dry out more quickly than regular cupcakes and cakes.
  6. Remove from pans immediately and let cool on rack until completely cool.
Recipe Notes

Hint: Whiz the granulated sugar in the blender or food processor before using. This will make the sugar crystals smaller and help them dissolve more easily when mixing with the wet ingredients.

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email this to a friend (Opens in new window)

You might like

Filed Under: baking, cake, desserts

Comments

  1. Sophia says

    February 24, 2019 at 12:13 am

    Do you need the sour cream or is it optional?

    Reply
    • Mary says

      February 24, 2019 at 1:02 am

      Hi- the cupcakes have baking powder and baking soda, so you can use milk if you don’t have sour cream and the cake will still rise well enough. You can use replace the baking soda with another teaspoon of baking powder if you are using regular milk (but you don’t have to). The sour cream improves the flavor and texture. You can use buttermilk in place of the sour cream, too.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

Vegan Double Apple Drop Cookies

Meatless Monday: Vegan Apple Drop Cookies

5 Egg Subsitutes for Baking

Substitutes for Eggs in Baking

a handful of strawberries

Raspberry Sour Cream Streusel Muffins

Oatmeal Chocolate Chip Cookie Dough Bites

Oatmeal Chocolate Chip Cookie Dough Bites

Slow Cooker Black Bean Chili

Meatless Monday: Slow Cooker Black Bean Chili

Ten Free PDF Cookbooks

Make Ahead S'mores

Make-Ahead S’mores (Vegetarian)

black beans

Salsa Black Beans

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • Meatless Monday: 8 Free Vegetarian and Vegan PDF Cookbooks
  • 10 Free Vintage Cookbooks
  • Easy Lemon Phyllo Tarts (vegan)
  • Make-Ahead Oatmeal Refrigerator Muffins
  • Grandma Gillespie's Old-Fashioned Doughnuts
  • Down Home Oatmeal Molasses Bread
  • Avocado Sour Cream Dip
  • Meatless Monday: Crispy Cabbage Fritters

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2021 · Ketchup With That

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.