Easy Vanilla Glazed Mini Cupcakes

Easy Vanilla Glazed Mini Cupcakes Featured

 

These easy vanilla glazed mini cupcakes are not only crowd-pleasers, but they are so simple to make and ready in a flash!

It is summer graduation season around here and that means ceremonies and parties galore! I recently offered to make a dessert for a close friend’s graduation party and these glazed cupcakes were the perfect idea.

The guest list included about 50 people, so I decided on mini cupcakes with the thought that a little would go a long way. It still required that I make 200 total, so when it came to icing, glaze seemed like the way to go to get them done in a flash.

The recipe below yields about 48 vanilla glazed mini cupcakes, but of course if you have to make a large quantity like I did, you can double or triple the recipe as needed. 

Cupcakes

Start out with your favorite boxed cake mix and prepare as directed. I went with classic milk chocolate because it is always a favorite and the contrast of the white icing on the brown cake is a eye-catching combination. Place mini cupcake liners (I used white) in a mini cupcake pan, and spoon in the batter until the liners are only about two thirds of the way full.

2/3 full mini cupcake liners

Bake according to package directions. You don’t want these to have a large “muffin top”. The flatter the tops are the better, but the cupcake should rise to at least the height of the liner when done. The glaze is very “forgiving” of any bumps or dips in your cupcakes, filling in all the imperfections. 

Allow the cupcakes to cool for about 15 minutes and then remove them from the pan. While you are waiting, it is time to make the easy vanilla glaze.

Vanilla Glaze Recipe

You will need 2 cups of confectioners sugar, 4 tablespoons of water, and half a teaspoon of vanilla extract. In a small bowl, combine the sugar, water and vanilla. Stir until no powder remains and the consistency is smooth.  

The Easy Way to Glaze Mini Cupcakes

The quickest and easiest way to glaze mini cupcakes is to dip them right in! Gently hold the cupcake upside down over the icing bowl and dip in the cupcake just enough to break the surface of the glaze. Shift the cupcake around as needed to make sure the top of the cake is covered. Allow the excess to drip back in to the bowl. You will notice the icing begins to dry quickly. 

If you want to add sprinkles, now is the time before the glaze is totally dry. I love to add a a pop of color with rainbow sprinkles like these ones.

Continue dipping the cupcakes until they are all glazed. These store well in the refrigerator if you need to make them a day ahead. Trust me when I say that everyone will love them, and you will love how easy they were to make!

Mini cupcakes aren’t the only desserts that are perfect for a party! Check out these desserts that are sure to please too!

Love Oreos? This oreo cookie dessert is great for any summer potluck.

Our Sugar Cookie Dip is a unique spin on a classic favorite.

Have you tried cone cakes? A cupcake in a cone is perfect for summer!

 

 

Yield: 48

Easy Vanilla Glazed Mini Cupcakes

These easy vanilla glazed mini cupcakes are not only crowd-pleasers, but they are so simple to make and ready in a flash!

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 25 minutes
Total Time 45 minutes

Ingredients

  • 16 oz. box cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 cups of confectioners sugar
  • 4 tablespoons of water
  • 1/2 teaspoon of vanilla extract
  • sprinkles

Instructions

Cupcakes

  1. Heat oven to 350 degrees
  2. Mix cake mix, water, oil, and eggs in a large bowl until smooth.
  3. Fill mini cupcake pan with liners and spoon in cake batter until 2/3 full
  4. Bake for 10 minutes, cool for 15 minutes

Glaze

  1. Mix 2 cups of confectioners sugar, 4 tablespoons of water, and half a teaspoon of vanilla extract in a small bowl until smooth
  2. Dip each cupcake upside down into the glaze and rotate until the top of the cupcake is covered.
  3. Let the extra drip off into bowl and then place upright on a plate.
  4. Add sprinkles before the glaze dries.

Nutrition Information:

Yield:

12

Serving Size:

4

Amount Per Serving: Calories: 200

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