Mini Buttercream Bread Recipe
Make Mini Buttercream Bread Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Bread Batter
Buttercream Filling & Frosting
Finish & Tools
Method
Bread Batter
- 1
Preheat and prepare pans
Preheat the oven to 350°F (175°C). Grease two mini loaf pans (approximately 8x4-inch each) or a 12-cup muffin tin; line with paper liners if using muffin tin.
- 2
Combine dry ingredients
In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine salt until evenly combined.
- 3
Mix wet ingredients
In a separate bowl or large measuring cup, whisk the whole milk, egg, melted butter, and vanilla extract until smooth and homogenous.
- 4
Combine wet and dry
Pour the wet mixture into the dry ingredients. Gently fold with a spatula or whisk until just combined — do not overmix. The batter should be thick but pourable; if too stiff, add up to 1 tablespoon additional milk.
- 5
Portion batter
Divide the batter evenly among the prepared mini pans or muffin cups, filling each about 3/4 full to allow for rise.
- 6
Bake
Bake in the preheated oven for 18–25 minutes for muffins, or 28–35 minutes for mini loaves, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 7
Buttercream Filling & Frosting
- 8
Beat butter
While the breads cool, place the room-temperature unsalted butter in a large bowl or stand mixer fitted with a paddle attachment. Beat on medium-high speed until pale and very creamy, about 2–3 minutes.
- 9
- 10
Finish buttercream
Add the vanilla extract, heavy cream, and fine salt. Beat on medium-high for 1–2 minutes until light and spreadable. If making colored buttercream, add food coloring a drop at a time and mix until the desired hue is reached. Adjust consistency: add 1–2 teaspoons more cream to loosen, or 2–4 tablespoons more powdered sugar to thicken.
- 11
Prepare for filling
Transfer about 1/3 of the buttercream into a piping bag fitted with a round tip for filling (or use a small spoon). Keep remaining buttercream in a second bag or bowl for topping.
Assemble & Finish
- 12
Core the mini breads (optional)
If you want filled centers, use a small paring knife or a strawberry huller to remove a small cone-shaped plug from the top center of each cooled mini bread, creating a pocket for filling. Reserve removed crumbs for snacking.
- 13
Fill
Pipe or spoon about 1 teaspoon (for muffins) to 1–2 tablespoons (for mini loaves) of buttercream into each cavity, smoothing the top slightly with an offset spatula or the back of a spoon.
- 14
Top with buttercream
Using the remaining buttercream, pipe or spread a decorative swirl or smooth coating on the top of each mini bread. For a neat look, hold the piping bag over the bread and apply even pressure while swirling outward from the center.
- 15
Garnish
Sprinkle with coarse sugar or sprinkles if desired while the buttercream is still soft so they adhere. Refrigerate filled breads for 10–15 minutes to set the buttercream if you prefer a firmer finish.
- 16
Serve and store
Serve at room temperature. Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, bring to room temperature before serving for best texture (about 30–60 minutes).