Mini Cupcakes

Mini cupcakes are the perfect bite-sized treat for any occasion. These little delights are soft, fluffy, and customizable with various flavors, fillings, and frostings. Whether you’re making them for a party, a bake sale, or just a sweet craving, these mini cupcakes are easy to prepare and even easier to enjoy.

Why You’ll Love This Recipe

• Perfectly Portion-Controlled – Enjoy a small treat without overindulging.
• Great for Any Occasion – Ideal for birthdays, parties, or casual snacking.
• Quick and Easy – Bakes faster than regular cupcakes, saving time.
• Customizable – Mix and match flavors, fillings, and toppings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Butter (softened)
• Granulated sugar
• Eggs
• Vanilla extract
• Milk
• Optional mix-ins (chocolate chips, sprinkles, or fruit)

Frosting Options

• Buttercream frosting
• Cream cheese frosting
• Chocolate ganache
• Whipped cream

Directions

1. Preheat Oven & Prep Pan – Preheat your oven to 350°F (175°C). Line a mini cupcake pan with liners or grease lightly.
2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
3. Cream Butter & Sugar – In another bowl, beat butter and sugar until light and fluffy.
4. Add Eggs & Vanilla – Mix in eggs one at a time, then add vanilla extract.
5. Combine Wet & Dry Ingredients – Gradually mix dry ingredients into the wet mixture, alternating with milk. Stir until smooth.
6. Fill Cupcake Liners – Spoon batter into mini cupcake liners, filling each about ¾ full.
7. Bake – Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
8. Cool & Frost – Let cupcakes cool before frosting with your choice of topping.

Servings and Timing

• Servings: About 24 mini cupcakes
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 25-30 minutes

Variations

• Chocolate Mini Cupcakes – Add cocoa powder to the batter for a rich, chocolatey taste.
• Lemon Mini Cupcakes – Mix in lemon zest and juice for a citrusy kick.
• Stuffed Mini Cupcakes – Fill the center with jam, caramel, or Nutella for a surprise bite.
• Gluten-Free Option – Use a gluten-free flour blend for a gluten-free version.

Storage/Reheating

• Room Temperature – Store unfrosted cupcakes in an airtight container for up to 3 days.
• Refrigeration – Frosted cupcakes should be refrigerated and consumed within 5 days.
• Freezing – Freeze unfrosted cupcakes for up to 2 months. Thaw at room temperature before decorating.

FAQs

How do I make mini cupcakes moist?

Use room-temperature ingredients, avoid overmixing, and don’t overbake.

Can I make these ahead of time?

Yes, bake them a day in advance and store them in an airtight container.

How do I fill mini cupcakes?

Use a piping bag or a small spoon to add filling after baking.

What is the best frosting for mini cupcakes?

Buttercream, cream cheese frosting, and ganache all work well.

Can I use a regular cupcake recipe for mini cupcakes?

Yes, just reduce the baking time to 10-12 minutes.

How do I prevent mini cupcakes from sticking to the liners?

Use high-quality liners and let the cupcakes cool completely before peeling.

Can I bake mini cupcakes without a mini cupcake pan?

You can use small silicone molds or make free-standing cupcake liners in a regular pan.

How do I decorate mini cupcakes?

Use a piping bag for swirls, add sprinkles, or drizzle with melted chocolate.

Can I use oil instead of butter?

Yes, but butter gives a richer flavor. If using oil, choose a neutral variety like vegetable or canola oil.

Can I make dairy-free mini cupcakes?

Yes, substitute milk with almond or oat milk and use dairy-free butter.

Conclusion

Mini cupcakes are a delightful treat that’s quick to make, easy to customize, and perfect for any event. Whether you prefer classic vanilla, chocolate, or a unique twist, these bite-sized desserts will always be a hit. Try different frostings and decorations to make them even more special!

Print