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:
-
Preheat Oven – Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners.
-
Mix Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt. Set aside.
-
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.
-
Combine Wet & Dry – Gradually add the dry ingredients, alternating with milk, mixing until just combined.
-
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.
-
Cool – Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.
Make the Frosting:
-
Beat Butter – In a large bowl, beat the butter until creamy.
-
Add Sugar & Cream – Slowly add powdered sugar, followed by heavy cream and vanilla. Mix until smooth and fluffy. Add food coloring if desired.
-
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