Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. This is where your kitchen starts to smell heavenly! Slowly add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined; you don’t want to overmix. The batter should be smooth and slightly thick.
Now, using a spoon or a piping bag, fill each mini muffin cup about two-thirds full with the batter. I love using a piping bag because it makes this step much cleaner and more fun! Bake them in your preheated oven for about 10-12 minutes, or until a toothpick comes out clean. Once they’re done, take them out and let them cool in the tin for a few minutes before transferring them to a cooling rack.
Pro Tips for Best Results
I always recommend **room temperature** ingredients when baking, especially eggs and butter. It makes such a difference in how well everything combines, resulting in an even fluffier cupcake! I tested this three ways, and using ingredients at room temperature really created that perfect light texture I’m after.
Another tip I’ve learned from experience is to be patient when cooling your cupcakes. Letting them cool completely before frosting is key. If you frost them too soon, the warmth can melt the frosting, and trust me, that can get a bit messy!
Lastly, don’t shy away from experimenting with flavors. I’ve had great success adding a tablespoon of cocoa powder or a splash of almond extract for a different twist on the classic vanilla flavor. You’d be surprised by the delightful differences in taste!
Common Mistakes to Avoid
One mistake I made early on was not measuring my ingredients accurately. Baking is a science, and the right ratios are essential for getting that perfect cupcake texture. Be sure to use a kitchen scale or measuring cups/spoons to get it just right! (See the next page below to continue…)