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20 Minute Vanilla Mini Cupcakes

Eleven years ago, I held my first born son in my arms—10 pounds, 9 ounces. Next to the other baby born that day, who weighed 5 pounds, 5 ounces, my son looked like King Kong. At least, that’s what the doctor said. Today for his birthday, I wanted to whip up a quick batch of cupcakes.

I had so much fun making those mini chocolate cupcakes last week, that today, for my son’s birthday, I decided to make them vanilla flavored instead.

Instead of making these with oil, though, I decided to use melted butter. Mixing it up in my food processor was a snap. But I think you’d have to have a very good blender to make it that way. If you don’t have either, just dump all the ingredients in a bowl, and blend them together with an electric mixer.

15 Minute Vanilla Mini Cupcakes

1 2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 stick butter, melted
1 egg
1/4 cup sour cream
3/4 cup milk
1 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees. Line a mini muffin tin with mini cupcake liners. Combine all ingredients in a food processor fitted with the blade attachment. Fill cupcake liners halfway full.

2. Bake for 7-9 minutes, or until center cupcakes bounce back when touched.

Vanilla Frosting

1 1/2 cups powdered sugar
1 stick butter, at room temperature
1-2 tablespoons heavy cream
1/2 teaspoon vanilla extract

Mix all ingredients well with an electric mixer.

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