Easy Mini Cupcakes Recipe – Moist & Delicious

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Delicious Mini Cupcakes with a light vanilla sponge, topped with creamy buttercream frosting and a sprinkle of sugar crystals.
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Hi friends! I just discovered the cutest little treats that are perfect for any occasion—Mini Cupcakes! These bite-sized delights are soft, fluffy, and packed with flavor in every tiny bite. Whether you’re baking for a party, a family treat, or just craving something sweet, mini cupcakes are the perfect go-to dessert. I’m so excited to share my foolproof recipe and tips to help you make the most delicious mini cupcakes from scratch. Let’s get baking! 🍰✨

Ingredients

A flat lay arrangement of mini cupcake ingredients on a pastel pink background. The image includes bowls of flour, sugar, powdered sugar, and baking powder, along with eggs, butter cubes, a glass of milk, and small bowls of colorful round sprinkles. The ingredients are neatly organized in a visually appealing layout.

For the Cupcake Batter:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup whole milk

For the Frosting:

  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons heavy cream or milk
  • Want to try a flourless variation? These Flourless Chocolate Cupcakes are rich, fudgy, and perfect for chocolate lovers!

Optional Add-ins & Toppings:

  • Mini chocolate chips
  • Sprinkles
  • Crushed nuts
  • Fresh berries
  • Drizzle of caramel or chocolate sauce
  • For an extra chocolatey touch, try adding dark chocolate chunks—just like in this Double Chocolate Sourdough Bread, which is loaded with rich cocoa flavor!

Substitutes & Variations:

  • Use almond or coconut extract instead of vanilla for a flavor twist
  • Swap whole milk for buttermilk for extra moisture
  • Dairy-free? Use plant-based butter and milk alternatives

Ingredient Tips for the Best Results:

  • Ensure all ingredients are at room temperature for a smooth batter
  • Sift the dry ingredients for a lighter, fluffier texture
  • Don’t overmix the batter—stir until just combined
  • Use high-quality vanilla extract for the best flavor
  • Adjust frosting consistency by adding more sugar for stiffness or more cream for softness

How to Make Mini Cupcakes Recipe

Step 1: Prepare the Batter

A bowl of smooth vanilla cupcake batter being whisked, ready for baking.
  • Preheat your oven to 350°F (175°C) and line a mini cupcake tin with paper liners.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • In a separate large bowl, beat the softened butter and sugar until light and fluffy.
  • Add the egg and vanilla extract, mixing until well combined.
  • Gradually add the dry ingredients, alternating with milk, and mix until just combined—do not overmix!

Step 2: Fill the Cupcake Liners

  • Use a small cookie scoop or teaspoon to evenly distribute the batter into the liners, filling each about 2/3 full.
  • Tap the pan gently on the counter to release any air bubbles.

Step 3: Bake to Perfection

  • Place the pan in the oven and bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
  • Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Frosting & Decorate

  • In a mixing bowl, beat butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until fluffy.
  • If using food coloring, mix it in at this stage.
  • Pipe or spread the frosting onto the completely cooled mini cupcakes.

Step 5: Add Final Touches & Serve

A close-up of freshly baked mini cupcakes with white frosting, some topped with pink crushed candy pieces. The cupcakes are arranged on a white tray, with a few partially eaten to reveal their soft, fluffy texture. The frosting is piped in delicate swirls, creating an elegant and inviting presentation.
  • Top with sprinkles, mini chocolate chips, crushed nuts, or a drizzle of caramel for extra flavor.
  • Serve immediately or store in an airtight container at room temperature for up to 2 days.
Baking Tips & Notes:
  • Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth batter.
  • Avoid Overfilling: Filling liners too much can cause cupcakes to overflow. Stick to 2/3 full.
  • Cooling is Key: Frost only when completely cool to prevent melting.
  • Storage: Store frosted cupcakes in the fridge if using perishable toppings like fresh fruit

Expert Tips for Perfect Mini Cupcakes

1. Achieve the Perfect Texture

  • Use room temperature ingredients – This helps create a smooth batter and ensures even mixing.
  • Sift dry ingredients – This makes the cupcakes lighter and fluffier.
  • Don’t overmix – Stir just until combined to avoid dense cupcakes.

2. Master the Baking Process

  • Fill liners correctly – Stick to 2/3 full to prevent overflow and achieve a nice dome shape.
  • Use an oven thermometer – Many ovens run hotter or cooler than the set temperature. Check for accuracy!
  • Rotate the pan – If your oven has uneven heat, rotate the cupcake tray halfway through baking.

3. Frosting Like a Pro

  • Let cupcakes cool completely – Frosting will melt if applied to warm cupcakes.
  • Use a piping bag – For a professional look, use a star tip to swirl on the frosting.
  • Chill before serving – This helps set the frosting and enhances the flavor.

4. Troubleshooting Common Issues

  • Cupcakes are dry? Reduce baking time slightly and check with a toothpick for doneness.
  • Sinking in the middle? Avoid overmixing and don’t open the oven door too soon.
  • Cupcakes sticking to liners? Use high-quality liners or lightly spray them with non-stick baking spray.

5. Storing & Freezing for Later

  • At room temperature: Store in an airtight container for up to 2 days.
  • In the fridge: Keep for up to 5 days, but allow to come to room temperature before serving.
  • Freezing: Freeze unfrosted cupcakes for up to 3 months in a sealed container. Thaw at room temperature before decorating.
  • Hosting a party? Pair your mini cupcakes with a crunchy, salty snack like this Chex Mix Recipe (Oven) for the ultimate sweet-and-savory combo!

Frequently Asked Questions (FAQs)

1. How Do I Keep Mini Cupcakes Moist?

  • Use buttermilk or sour cream in place of regular milk for added moisture.
  • Avoid overbaking—mini cupcakes bake quickly, so check for doneness at the 10-minute mark.
  • Store them in an airtight container to prevent drying out.

2. Can I Make Mini Cupcakes Ahead of Time?

  • Yes! Bake them up to 2 days in advance and store them at room temperature.
  • If making earlier, freeze unfrosted cupcakes in an airtight container for up to 3 months.

3. What’s the Best Way to Frost Mini Cupcakes?

  • Use a small piping tip or a ziplock bag with the corner cut off for easy frosting application.
  • Let cupcakes cool completely before frosting to prevent melting.
  • If serving later, refrigerate frosted cupcakes to help the frosting hold its shape.

4. How Do I Adjust Baking Time for Mini Cupcakes?

  • Mini cupcakes bake much faster than regular ones!
  • Bake at 350°F (175°C) for 10-12 minutes, checking at the 10-minute mark with a toothpick.
  • If using a convection oven, reduce the baking time by 1-2 minutes.

5. Can I Use a Regular Cupcake Recipe for Minis?

  • Yes! Just halve the baking time and adjust the amount of batter in each liner to 2/3 full.
  • Some recipes may need slight adjustments, like reducing sugar or adding an extra egg yolk for structure.

Did You Love This Mini Cupcake Recipe? 🧁💛

If you enjoyed this recipe, leave a comment below and let us know how your mini cupcakes turned out! 🍰✨

Mini Cupcakes with vanilla sponge, topped with smooth buttercream frosting and decorated with pink and white sprinkles.

Tried any fun variations or secret ingredients? We’d love to hear your tweaks and tips!

Don’t forget to share this recipe with your friends and family—because everyone deserves a bite of these delicious mini cupcakes! 🎉👩‍🍳💖

Print
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Delicious Mini Cupcakes with a light vanilla sponge, topped with creamy buttercream frosting and a sprinkle of sugar crystals.

Easy Mini Cupcakes Recipe – Moist & Delicious

  • Author: Grandma Mary Wilson
  • Total Time: 27 minutes
  • Yield: 24 mini cupcakes 1x
  • Diet: Vegetarian
Print Recipe

Description

These adorable Mini Cupcakes are soft, fluffy, and packed with flavor in every bite! Perfect for parties, family treats, or just satisfying your sweet tooth, this easy recipe will guide you through making the most delicious mini cupcakes from scratch. Top them with creamy frosting and your favorite decorations for a delightful dessert everyone will love!

Ingredients

Scale

For the Cupcake Batter:


  • 1 ½ cups all-purpose flour


  • 1 teaspoon baking powder


  • ½ teaspoon baking soda


  • ¼ teaspoon salt


  • ½ cup unsalted butter, softened


  • ¾ cup granulated sugar


  • 1 large egg


  • 1 teaspoon vanilla extract


  • ½ cup whole milk


For the Frosting:


  • ½ cup unsalted butter, softened


  • 2 cups powdered sugar


  • 1 teaspoon vanilla extract


  • 2–3 tablespoons heavy cream or milk


Optional Add-ins & Toppings:


  • Mini chocolate chips


  • Sprinkles


  • Crushed nuts


  • Fresh berries


  • Drizzle of caramel or chocolate sauce


Instructions

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

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

  3. Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy.

  4. Add Wet Ingredients: Add the egg and vanilla extract, mixing until well combined.

  5. Combine Ingredients: Gradually add the dry ingredients, alternating with milk, and mix until just combined. Do not overmix.

  6. Fill Liners: Use a small cookie scoop or teaspoon to fill each liner about 2/3 full. Tap the pan gently to release air bubbles.

  7. Bake: Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool: Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.

  9. Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until fluffy.

  10. Decorate: Pipe or spread frosting onto cooled cupcakes. Add sprinkles, chocolate chips, or other toppings as desired.

  11. Serve: Enjoy immediately or store in an airtight container for up to 2 days.

Notes

  • Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature for a smooth batter.

  • Avoid Overfilling: Fill liners only 2/3 full to prevent overflow.

  • Storage: Store frosted cupcakes in the fridge if using perishable toppings like fresh fruit.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 mini cupcake
  • Calories: 120
  • Sugar: 10g
  • Sodium: 60mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 20mg

Keywords: Mini Cupcakes

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