Vanilla Mayo Mini Cupcakes & Cake Rounds
A flexible vanilla mayo batter that makes 24 mini cupcakes plus two small cake rounds (4.5‑inch and 6‑inch), or 70–80 minis if you bake the entire batch as minis. Finish with my 7‑Minute Frosting, then top some with coconut, jelly beans, and your favorite sprinkles. Also works beautifully in traditional cake pans.
Ingredients
Cake Batter
- 2 1/3 cups flour
- 1 tablespoon baking powder
- 3/4 teaspoon salt
- 1 1//2 cups sugar
- 1 cup mayonnaise
- 2 eggs room temperature
- 1 1/2 teaspoons real vanilla
- 3/4 cups milk room temperature
7-Minute Frosting
- 2 egg whites
- 1 1/2 cups granulated sugar
- 1/4 teaspoons lemon Juice
- 1/3 cup water
- 1 1/2 teaspoons pure vanilla
Instructions
Mixing Cake
- Preheat oven to 350°F on regular bake (not convection).
- Before mixing, ensure the eggs and milk are at room temperature so they blend smoothly with the mayonnaise.
- Bring the eggs and milk to room temperature before mixing. Let the eggs sit out for about 30 minutes, and warm the milk for 15–20 minutes (or microwave just a few seconds until the chill is gone). Optional quick method: Place the eggs in a bowl of warm water for 5 minutes to bring them to room temperature fast.
- Grease and flour the cake pan or line the bottom with parchment and grease and flour only the sides.
- If making 24 minis with the 5‑inch cake, prepare the cake pan as directed. If making minis only, line the mini muffin pans with paper liners.
- Combine the flour, baking powder, and salt; set aside.
- Beat the sugar, mayonnaise, eggs, and vanilla on medium speed until well blended.
- Add half the flour mixture, then half the milk, mixing on low speed. Repeat with the remaining flour and milk.
- Fill mini cups 1/2 full; use about 1 cup of batter for the 4.5" pan and 1 1/2 cups for the 6"pan
- Bake minis 9-11 minutes; 4.5' 18-22 minutes; 6" cake 22-26 minutes
7 Minute Frosting
- Add 1½ to 2 inches of water to the bottom pot of your double boiler and bring it to a gentle simmer.
- Set the double-boiler insert on top (bottom not touching the water).
- Add egg whites, sugar, lemon jice, and 1/3 cup water to the insert; stir just to belnd.
- Once the insert is over the simmering water, start mixing on low speed to avoid splashing. Increase to high speed and beat for exactly 7 minutes, until the frosting is glossy, thick, smooth, and holding stiff peaks.
- Remove from heat.
- Fold in 1 1/2 teaspoons vanilla
- Use immediately
Notes
Calories:
Per Mini: ~57 calories 4.5" Cake (whole): ~910 calories Per Slice (8 slices): ~114 calories Per Slice (6 slices): ~152 calories
Note: The 6‑inch cake made from this batter will be individually quick frozen (IQF) and eaten at a later date. Calories for the 6‑inch cake are not included in these calculations.