If you know anything about me, then you know I like mini things. Mini dogs, mini sandwiches, mini meals, and (of course) mini deserts!
Tiny things are just better. Take for example, mini cupcakes. They are just so tiny and cute, you can’t help but each one.. or five! That’s another great thing, you can eat multiple mini cupcakes in one sitting without feeling so bad!
|Aren’t these adorable?!?|
Mini desserts are so GREAT for a party! You can make multiple different flavors so you can feel like you are eating a BUNCH of different cupcakes… without actually eating a bunch of different (full-size) cupcakes!
And let’s be real… people are WAY more likely to eat a mini cupcake rather than in large cupcake on a daily basis!
These little cakes, dare I say, are EVEN BETTER than my first version of vanilla cupcakes! The secret? The buttermilk:
This buttermilk is local and made in Russellville, KY. It is pasteurized at a low temperature in order to retain as much of the original flavor as possible. And this buttermilk is THICK! Seriously, it is the thickest and richest buttermilk I have ever seen! I 100% contribute the delicious-ness of my cupcakes to this lovely dairy product.
Really, if you can find some local buttermilk around your area, I highly suggest it! And then make my cupcakes ASAP!
Vanilla Buttermilk Mini Cupcakes
Print this recipe!
- 3 cups cake flour
- 1.5 teaspoons baking powder
- 1/2 teaspoon salt
- 12 tablespoons butter, softened
- 1.5 cups sugar
- 4 eggs
- 1 cup local buttermilk
- 1 teaspoon vanilla extract
Sift all of the dry ingredients together and set aside.
|nice and fluffy!|
The pattern should look like this: 1/3 flour mixture, 1/2 milk, 1/3 flour mixture, 1/2 milk, 1/3 flour mixture.
Be sure you do NOT over-mix the batter, or your cupcakes will turn out tough!