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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