Mini Snowflake Cupcakes
Makes 39
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1½ cups sifted cake flour
  • 1½ teaspoons baking powder
  • ⅛ teaspoon salt
  • ¼ cup whole milk
  • ¼ cup sour cream
  • 1½ teaspoons vanilla extract
  • Vanilla-Almond Buttercream (recipe follows)
  • Garnish: pearlescent sugar and wafer snowflake sprinkles
  1. Preheat oven to 350°. Line 39 wells of a 48-well mini muffin pan with mini baking cups.
  2. In a large bowl, beat together butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add eggs, one at a time, beating well after each addition.
  3. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, whisk together milk, sour cream, and vanilla extract. With mixer at low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Using a levered 2-teaspoon scoop, drop batter into prepared wells of muffin pan.
  4. Bake until cupcakes are lightly browned and a wooden pick inserted in centers comes out clean, 11 to 12 minutes. Let cool completely on wire racks.
  5. Place Vanilla Buttercream in a piping bag fitted with a large open-star tip (Wilton #1M). Holding bag upright, pipe frosting in a downward motion onto cupcakes.
  6. Garnish with pearlescent sugar and snowflake sprinkles, if desired.
Make-Ahead Tip: Buttercream can be made a day in advance, covered, and refrigerated. Let come to room temperature, and beat with a mixer at medium-high speed for 1 minute before piping.
Recipe by TeaTime Magazine at