Vanilla cupcake MINIS

Approx. 4 dzn.

Preheat oven to 350°


  • 1 cup of granulated sugar
  • 1 scraped vanilla bean or 2 tsps. of vanilla extract
  • 1 ¾ cup of flour
  • 1 ½ tsp of baking powder
  • 1 ½ tsp of baking soda
  • ½ tsp of salt
  • ¼ cup (1/2 stick of butter) at room temperature
  • 2 large eggs
  • ¼ cup of sour cream
  • ½ cup of canola oil
  • 2/3 cup of whole milk

To serve:

  • Knife for scraping vanilla bean
  • Measuring spoons/cups
  • 2 large mixing bowls
  • Mixer
  • Mini cupcake cups
  • Mini cupcake baking pan(s)
  • Spatulas
  • Filing spoon
  • toothpick
  • Icing (see additional recipes)


Scrape seeds out of vanilla bean pod and mix them into the sugar or use the extract in the same way.

Using your stand mixer or bowl/ hand mixer, combined flour, soda, powder, salt on low increasing speed as you mix.

Add vanilla sugar to mixture.

Add butter, sour cream, oil, eggs, and milk.

Mix thoroughly.


Spoon cupcake mix into liners until ½ way filled.

Bake for ten minutes and check with toothpick for doneness.

(Batter should not stick to the toothpick, or they are not finished baking)


Let them cook before you frost!