Cutie Pie Mini Cakes

Adorable mini cakes with a delightful balance of rich flavor and light, fluffy texture, perfect for any gathering.

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Prep Time 15

Cook Time 20

Total Time 35

Course Baking, Dessert

Cuisine American

Servings 12 pieces

Calories 200 kcal

Ingredients

Dry Ingredients

1 cup all-purpose flour Use high-quality flour for best results.
1/2 tsp baking powder Ensure it is fresh for proper rise.
1/4 tsp baking soda Used to balance acidity of buttermilk.
1/4 tsp salt Enhances flavor.

Wet Ingredients

1/2 cup unsalted butter, softened Use room temperature butter for best mixing.
1 cup granulated sugar Adjust sweetness as needed.
2 large eggs Make sure they are at room temperature.
1 tsp vanilla extract Pure vanilla extract enhances flavor.
1/2 cup buttermilk Can substitute with regular milk if needed.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and grease your mini cake pans to prevent sticking.
In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
In a separate mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Beat in the eggs one at a time, followed by the vanilla extract, until the batter is smooth.
Gradually fold in the dry ingredients, alternating with the buttermilk.

Baking

Pour the batter evenly into prepared mini cake pans, filling each about two-thirds full.
Bake in the preheated oven for 15-20 minutes until they spring back upon touch.
Let the cakes cool in the pans for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure ingredients are at room temperature for better mixing and texture. These mini cakes can be stored in an airtight container in the fridge for up to a week or frozen for longer storage.

Keyword baking, desserts, mini cakes, vanilla