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bumblebee cupcakes
Maggie Banko

Mini Bumblebee Vanilla Cupcakes

Summer garden parties are here and these Mini Bumblebee Cupcakes are the perfect thing to add to your dessert table! With just a few simple Wilton decorations, you can really take these classic vanilla cupcakes to the next level.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 38 mini cupcakes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

For the Cupcakes
  • 1 ½ cup cake flour 184g
  • 1 cup granulated sugar 200g
  • ¼ tsp baking soda
  • 1 ¼ tsp baking powder
  • ¼ tsp fine salt
  • ¾ cup unsalted melted butter 170g
  • 2 large room temperature eggs
  • 1 room temperature egg white
  • vanilla extract to taste
  • ½ cup room temperature sour cream 127g
  • ½ cup room temperature whole milk or buttermilk 116mL
For the Buttercream
  • 1 cup room temperature unsalted butter 226g
  • tiny pinch of salt
  • vanilla extract to taste
  • 12 oz powdered sugar
  • 2 tbsp heavy cream 30mL

Method
 

For the Cupcakes
  1. Preheat your oven to 350℉ and line a mini cupcake tin with mini cupcake liners. Set aside.
  2. In a large mixing bowl, combine all of the wet ingredients and mix well.
  3. In a separate mixing bowl, whisk together all of the dry ingredients.
  4. Add the dry ingredients to the wet and mix until just combined. DO NOT OVER-MIX THE BATTER!
  5. Carefully pour the cupcake batter into your mini cupcake tin (this recipe will make between 38-48 mini cupcakes or you can divide them between both mini and full-sized cupcakes)
  6. Bake at 350℉ for 8-10 minutes or until a wooden toothpick inserted into the center comes out with just a couple of crumbs on it. The baking time will vary depending on your oven and is for the mini cupcakes. The baking time will take longer for full-sized cupcakes.
  7. Allow the cupcakes to fully cool after baking on a cooling rack before decorating.
For the Buttercream
  1. In the bowl of a stand mixer fitted with a paddle attachment (you can also use an electric hand mixer), whip the butter very well on medium speed until it's pale in color and silky smooth in texture.
  2. Add a tiny pinch of salt and vanilla extract. Mix to combine and scrape the bowl down using a rubber spatula to ensure that everything is well incorporated.
  3. Add the powdered sugar and heavy cream, begin mixing on low speed, and then increase the speed to medium.
  4. Mix until the buttercream is light and fluffy, scrape down the bowl one more time with your rubber spatula, mix one more time on low speed, and then fill your piping bag to decorate!
Decorating
  1. For the buttercream, I used an Ateco 809 piping tip.
  2. For this recipe, I used the Wilton bumblebee cupcake toppers as well as the Wilton shimmer sprinkles. Simply add the buttercream and the decorations after the cupcakes have fully cooled, serve at room temperature, and enjoy!