👩🍳 by Adina Cohen
★★★★★ 4.9 (218 reviews)
📅 March 2025
Prep Time
1 hour
Cook Time
1 hour
Servings
36 mini cupcakes
Difficulty
Talented
Cuisine
Dessert / Baking
RECIPE DETAILS
Prepare the Oven
Preheat the oven to the required temperature and prepare your mini cupcake pans with liners.
Mix the Batter
Combine the dry and wet ingredients according to the recipe until you have a smooth cupcake batter.
Add the Vanilla
Stir in the vanilla bean paste, making sure the tiny vanilla flecks are evenly distributed throughout the batter.
Fill the Cupcake Liners
Divide the batter evenly among the mini cupcake liners, filling each one according to the recipe's recommended amount.
Bake the Cupcakes
Bake until the mini cupcakes are lightly golden and a toothpick inserted into the center comes out clean.
Cool Completely
Allow the cupcakes to cool before frosting them.
Frost & Decorate
Frost the cooled cupcakes and decorate according to your chosen flavor.
Store or Freeze
Enjoy immediately, or freeze the baked and unfrosted cupcakes in gallon-size Ziplock bags for another week.
A note from
by Adina Cohen
"I like to double this recipe and freeze half of the baked and unfrosted cupcakes in gallon-size Ziplock bags for another week."
Approximate values · based on 36 servings
* Nutritional values are estimates only.
• FROM ADINA'S KITCHEN
More healthy weeknight recipes the whole family will love.
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• Keep Cooking
More healthy weeknight recipes the whole family will love.
* Affiliate Disclosure: As an Amazon Associate I earn from qualifying purchases. Prices shown are approximate and subject to change.
From the soul of Adina’s kitchen to your own, we hope you’ve felt the warmth behind every recipe, every holiday, every thyme-scented note.