Our friends, Adam & Cristina, have a 2 year old son, Oscar, who celebrated his birthday this past weekend. When we all decided to get together to celebrate, Trevor & Amelia wanted to make him mini cupcakes. So while I was out running, they whipped up these easy cupcakes (or “muffins”, as Amelia calls them because they don’t have frosting…!).
They were ready and cooled before I was home from my run (which is amazing!) and they were delicious (so I hear since I’m still cranking on whole30)! Both Oscar & Amelia loved them and one even made it’s way into Amelia’s lunchbox this am… I wonder who put it there…. 😉
Vanilla Chocolate Chip Mini Cupcakes
- 1 stick unsalted butter
- 1 cup granulated sugar
- 1 teaspoon pure (or homemade) vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon sea salt
- 3/4 cups + 2 tablespoons whole milk
- 1/4-1/2 cup mini chocolate chips
- Preheat the oven to 350 degrees. Grease mini cupcake tin and set aside.
- With a hand mixer or a stand mixer fitted with the paddle attachment, whip the butter for 1 minute on high speed, then scrape down the sides of the bowl with a spatula. Add the granulated sugar and beat on high speed for 2 minutes. Scrape down the sides of the bowl again. Add the vanilla extract. While mixing at medium-low speed, add the eggs one at a time. Scrape down the edges of the bowl midway through.
- Combine the flour, baking powder, and sea salt in a separate bowl. With the mixer on low speed, add half the flour mixture. When it’s mostly incorporated, add half the milk. Add the remainder of the dry and wet ingredients, scraping down the sides of the bowl between additions. Stop mixing as soon as you have a smooth batter.
- Fill muffin tins 3/4 of the way full and top with mini chocolate chips.
- Bake until cupcakes feel springy when you gently press your finger against them, 17-20 minutes. Set the cupcakes aside to cool completely before eating. Enjoy!
Recipe from: Cakes by Melissa Cookbook