This post may contain affiliate links. Please read our privacy policy.

Mini Vanilla Bean Cakes delight your palate with a vanilla bean frosting. Pure and delightful.

Mini Vanilla Bean Cakes are topped with edible Easter grass, pastel sprinkles, and an egg shaped marshmallow. So fun!

This is a sponsored post on behalf of Campfire® Marshmallows. All opinions are my own. Thank you for supporting the brands that continue to make My Baking Addiction possible.

I don’t know about you, but I feel like Easter kind of snuck up on me this year. Maybe it’s the fact that it falls in March this year, or that it’s still hovering around 32 degrees here Ohio. I’m kinda thinking it’s a combination of both.

Mini Vanilla Bean Cakes couldn't be a more special dessert. You will love the sprinkles and egg marshmallow!

Elle is actually super excited about Easter this year due to her love of plastic Easter eggs. If you have a toddler, you may have come across the whole toy-stuffed-inside-plastic-egg videos on YouTube. And if you haven’t, consider yourself lucky. She’s been stuffing her little Peppa Pig figurines inside eggs for a solid week now and hasn’t tired of it yet.

Clearly Elle has a thing for eggs considering she absolutely adores Campfire® EggSwirlers. They’re super cute, egg-shaped, fruit flavored marshmallows that are fun to snack on – orange is my fave, – and decorate Easter desserts like these Mini Vanilla Bean Cakes and these adorable Marshmallow Easter Eggs from Jelly Toast.

Cute little layers vanilla bean flecked cake are sandwiched together with vanilla buttercream and topped with festive Easter decorations. Edible Easter grass, pastel sprinkles and Campfire® EggSwirlers make them as fun and festive as they are delicious.

Campfire Egg Swirlers Picture

I’ve partnered with Emily from Jelly Toast and Campfire® Marshmallows to create recipes to share with you throughout the entire year. If you’re a marshmallow lover, you’ll definitely want to stay tuned for loads of ooey-gooey goodness!

We even created a Marshmallow Madness Pinterest board where we’ve pinning loads of delicious marshmallow recipes that are perfect for any occasion. Like these S’mores Cookie Cups and No Bake S’mores Cheesecake.

Want to save this recipe?
Enter your email and get it sent to your inbox!
Please enable JavaScript in your browser to complete this form.

Mini Vanilla Bean Cakes

By: Jamie
No ratings yet
Prep: 20 minutes
Cook: 22 minutes
Total: 42 minutes
Servings: 12 mini cakes
Mini Vanilla Bean Cakes are topped with edible Easter grass, pastel sprinkles, and an egg shaped marshmallow. So fun!


For the Cake:

  • 2 ¼ cups cake flour I used Swan’s Down brand
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 ¼ cups whole milk room temperature
  • 4 large egg whites room temperature
  • 1 stick 8 tablespoons unsalted butter, at room temperature
  • 1 ½ cups sugar
  • seeds scraped from one vanilla bean
  • 2 teaspoons pure vanilla extract

For the Buttercream:

  • 2 sticks unsalted butter softened
  • 1 pound 16 ounces powdered sugar, sifted
  • 2 teaspoons clear vanilla extract this helps maintain the bright white color
  • 2-4 tablespoons heavy cream or milk

To Decorate:

  • edible Easter grass
  • pastel sprinkles
  • 12 Campfire® EggSwirlers


For the Cupcakes

  • Center a rack in the oven to 350°F. Spray a nonstick cupcake pan or mini cake pan with nonstick cooking spray.
  • In a large bowl, sift together the flour, baking powder and salt.
  • In a medium bowl, whisk together the milk and egg whites.
  • In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light.
  • Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.
  • Once ingredients are thoroughly incorporated, give the batter a good 2-minute beating to ensure that it is thoroughly mixed and well aerated. Using a large scoop (about 3 tablespoons), distribute the batter between 24 cupcake wells, filling each well 2/3 full.
  • Bake for 18-22 minutes, or until a toothpick inserted into the centers come out clean. Cool on wire rack.

For the Buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy; about 5 minutes. With the mixer on low speed, slowly add in the powdered sugar, and continue beating until well blended.
  • Add in vanilla, and 1 tablespoon of heavy cream or milk. Blend on low speed until moistened.
  • Beat at high speed until frosting is smooth and fluffy; about 5 minutes. If desired, add in additional milk or heavy cream, one teaspoon at a time, until you reach the desired consistency.

To Assemble the Mini Cakes

  • Use a knife to cut the domed portion off of each cupcake to create a flat surface. These scraps can be used to snack on or make cake balls.
  • Pipe prepared frosting onto the cut surfaces of 12 of the mini cakes. Place another mini cake directly onto the frosting to create 12 mini layered cakes.
  • Top with additional frosting and decorations such as edible Easter grass, pastel sprinkles and Campfire® EggSwirlers.


  • I used melted candy melts and sprinkles to add a little dimension to my Campfire® EggSwirlers, but of course, they're still super cute if you omit that step.
  • I used this Wilton Spool Cake Pan, but any cupcake pan will work.

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Steph says:

    Amazing vanilla cake recipe, I’ve been searching high and low (and tested numerous recipes) for a fluffy and moist vanilla cake recipe and I think I’ve finally found it. Thank you for sharing!!

    I’ve used one batch of cake batter and baked it into a large 9″ tin and used it as a layer of a bigger cake. Everyone loves it and complimented on the texture, softness and flavour.

    1. Jamie says:

      So happy to hear you enjoyed the cake, Steph! Thanks so much for stopping by and leaving your feedback!

  2. Tina @ Sugar Bean Bakers says:

    These are the cutest!! They look delish.

    1. Jamie says:

      Thanks so much, Tina!

  3. Gwen Watson says:

    These mini cakes are perfect for the spring! They’re also very light, which means that you won’t feel guilty when you eat them. You can also decorate these cakes any way you want.

    1. Jamie says:

      Hi, Gwen! I love these for springtime, too! I hope you enjoy them!

  4. Hannah says:

    This is such a fun cake and so perfect for this time of year!

    1. Jamie says:

      Thank you, Hannah! Happy Spring!

  5. Gramma Sue says:

    These look AMAZING!!!  My grandson loves vanilla bean ANYTHING!  I made choc cupcakes and made vanilla bean buttercream icing, but added vanilla extract and a whole vanilla bean… plus folded in 1 1/2 cups of cool whip.  He absolutely LOVED them!  Try it with these yummy cupcakes too!

    1. Jamie says:

      Thank you, Gramma Sue! I hope your grandson enjoys them!