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
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
Preheat Oven: Preheat your oven to 350°F (175°C) and line a mini cupcake tin with paper liners.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, beat softened butter and sugar until light and fluffy.
Add Wet Ingredients: Add the egg and vanilla extract, mixing until well combined.
Combine Ingredients: Gradually add the dry ingredients, alternating with milk, and mix until just combined. Do not overmix.
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.
Bake: Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Make Frosting: Beat softened butter until creamy. Gradually add powdered sugar, vanilla extract, and heavy cream, beating until fluffy.
Decorate: Pipe or spread frosting onto cooled cupcakes. Add sprinkles, chocolate chips, or other toppings as desired.
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