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
- Preheat Oven & Prep Pan – Preheat your oven to 350°F (175°C). Line a mini cupcake pan with liners or grease lightly.
- Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar – In another bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Vanilla – Mix in eggs one at a time, then add vanilla extract.
- Combine Wet & Dry Ingredients – Gradually mix dry ingredients into the wet mixture, alternating with milk. Stir until smooth.
- Fill Cupcake Liners – Spoon batter into mini cupcake liners, filling each about ¾ full.
- Bake – Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
- 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!
PrintMini Cupcakes
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These bite-sized mini cupcakes are light, moist, and easy to make. Perfect for parties, birthdays, or anytime you want a small, sweet treat! Top them with your favorite frosting and sprinkles for extra fun.
Ingredients
For the Cupcakes:
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1 1/4 cups all-purpose flour
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1 1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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3/4 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 cup whole milk
For the Frosting:
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1/2 cup unsalted butter, softened
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2 cups powdered sugar
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2 tablespoons heavy cream (or milk)
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1 teaspoon vanilla extract
-
Food coloring (optional)
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Sprinkles (optional)
Instructions
Make the Cupcakes:
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Preheat Oven – Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
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Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.
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Cream Butter & Sugar – In a large bowl, beat the butter and sugar together until light and fluffy.
-
Add Eggs & Vanilla – Mix in eggs one at a time, then add vanilla extract.
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Combine Wet & Dry – Gradually add the dry ingredients, alternating with milk, mixing until just combined.
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Fill & Bake – Spoon the batter into mini cupcake liners, filling each about ⅔ full. Bake for 10-12 minutes, or until a toothpick inserted comes out clean.
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Cool – Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Frosting:
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Beat Butter – In a large bowl, beat the butter until creamy.
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Add Sugar & Cream – Slowly add powdered sugar, followed by heavy cream and vanilla. Mix until smooth and fluffy. Add food coloring if desired.
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Decorate – Pipe or spread frosting onto cooled cupcakes. Top with sprinkles!
Notes
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Flavor Variations – Try adding lemon zest, almond extract, or cocoa powder for different flavors.
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Storage – Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
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Freeze – Unfrosted cupcakes can be frozen for up to 3 months. Thaw before frosting
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