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.
Mini Cupcakes

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
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Mini Cupcakes

Mini Cupcakes

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  • Author: Kimberly
  • 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:

  • 1 1/4 cups all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/4 teaspoon salt

  • 1/2 cup unsalted butter, softened

  • 3/4 cup granulated sugar

  • 2 large eggs

  • 1 teaspoon vanilla extract

  • 1/2 cup whole milk

For the Frosting:

  • 1/2 cup unsalted butter, softened

  • 2 cups powdered sugar

  • 2 tablespoons heavy cream (or milk)

  • 1 teaspoon vanilla extract

  • Food coloring (optional)

  • Sprinkles (optional)


Instructions

Make the Cupcakes:

  1. Preheat Oven – Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.

  2. Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.

  3. Cream Butter & Sugar – In a large bowl, beat the butter and sugar together until light and fluffy.

  4. Add Eggs & Vanilla – Mix in eggs one at a time, then add vanilla extract.

  5. Combine Wet & Dry – Gradually add the dry ingredients, alternating with milk, mixing until just combined.

  6. 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.

  7. Cool – Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

Make the Frosting:

  1. Beat Butter – In a large bowl, beat the butter until creamy.

  2. Add Sugar & Cream – Slowly add powdered sugar, followed by heavy cream and vanilla. Mix until smooth and fluffy. Add food coloring if desired.

  3. Decorate – Pipe or spread frosting onto cooled cupcakes. Top with sprinkles!


Notes

  • Flavor Variations – Try adding lemon zest, almond extract, or cocoa powder for different flavors.

  • Storage – Store cupcakes in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.

 

  • Freeze – Unfrosted cupcakes can be frozen for up to 3 months. Thaw before frosting

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