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Prep Time: 55 min
Cook Time: 15 min
Number of Servings: 24
Miniature vanilla cupcakes with frosting.
Number of Servings:Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.
Have all ingredients at room temperature.
Position a rack in the lower third of an oven and preheat to 350 degrees F. Line a 24-cup mini muffin pan with paper or silicone cupcake liners.
Over a small bowl, sift together the flour, baking powder and salt. Set aside.
In bowl of electric mixer fitted with flat beater, beat butter on medium high speed until creamy and smooth, about 1 minute. Add sugar and beat until light and fluffy, 3 to 4 minutes, stopping mixer occasionally to scrape down sides of bowl. Add egg and egg yolk a little at a time, beating well after each addition. Beat in the vanilla until just incorporated.
Reduce speed to low and add flour mixture in 3 additions, alternating with milk and beginning and ending with flour. Beat each time until just incorporated, stopping mixer occasionally to scrape down sides of bowl.
Divide batter among prepared muffin cups, filling each with a heaping tablespoon of batter. Bake until a toothpick inserted in center of cupcake comes out clean, 13 to 16 minutes. Transfer pan to a wire rack and let cool for 10 minutes, then transfer cupcakes to rack and let cool completely about 30 minutes.
To make frosting, in bowl of electric mixer fitted with flat beater, beat confectioners' sugar, butter, 2 tablespoons milk, vanilla and salt on low speed until combined, about 1 minute. Stop mixer and scrape down sides of bowl. Increase speed to medium and beat until fluffy, about 3 minutes. If frosting is dry, add more milk, one teaspoon at a time until it is creamy but still holds peaks. Tint with food coloring, if desired.
Decorate cupcakes as desired.