The perfect size for popping in your mouth!
Ingredients
- 1 cup butter, room temperature
- 1 1/2 cups white sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all purpose flour
- 3 tablespoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 cups buttercream frosting
Directions
- Preheat oven to 350 degrees. Line mini muffin pans with paper liners. Set aside.
- In a large bowl, using a mixer, mix together the butter and sugar on medium speed for 3 minutes.
- Add the eggs one at a time and blend well into the sugar and butter mixture.
- Next, add the vanilla and mix into the batter.
- Scrape down the bowl and add the following ingredients in this order: flour, baking powder, and salt. Using the mixer, on low speed, gently blend the baking powder and salt into the flour – just a few seconds.
- Increase the speed on the mixer to medium and blend the flour into the batter just until the flour is incorporated.
- Add the milk and fully incorporate.
- Place 1 heaping teaspoon of batter into each mini muffin tin.
- Bake for 15 minutes. Remove from oven and allow to cool completely on a wire cooling rack.
- When cooled, top with buttercream frosting and other toppings.
