Mini Cupcakes Recipe
If you’ve ever wanted a bite-size treat that’s as charming as it is delicious, look no further than these Mini Cupcakes. These little gems pack all the flavor and fluffiness of classic cupcakes into poppable, party-ready morsels. I love them for their versatility—you can dress them up with any frosting, take them to a picnic, or whip up a batch simply for your own sweet snacking. Whether you’re baking for a birthday, holiday, or just because, Mini Cupcakes are the perfect answer to satisfy your treat cravings with minimal fuss and maximum fun.
Ingredients You’ll Need
The ingredient list for Mini Cupcakes couldn’t be more straightforward, but don’t be fooled—each one is absolutely essential for getting that perfectly soft, tender crumb and irresistible taste. Every element adds its own magic, whether it’s for fluffiness, flavor, or that gorgeous golden color.
- All-purpose flour: The foundation for structure and that light, cakey texture we all love in cupcakes.
- Granulated sugar: Adds sweetness that balances the flavors and helps with the beautiful browning on top.
- Unsalted butter (softened): Gives richness and makes the cupcakes tender; using unsalted lets you control the flavor.
- Milk: Moistens the batter and gives these Mini Cupcakes their smooth, delicate crumb.
- Large egg: Binds the batter and helps the cupcakes rise, resulting in that springy, cloudlike bite.
- Baking powder: The classic leavening agent for that perfect little dome on each mini cupcake.
- Vanilla extract: Rounds out the flavors and gives the cupcakes their classic, warm bakery aroma.
- Salt: Just a touch to enhance all the other flavors and keep the sweetness in check.
How to Make Mini Cupcakes
Step 1: Prep and Preheat
Begin by preheating your oven to 350°F (175°C), then line a mini muffin tin with paper liners. This not only makes cleanup a breeze, but also ensures your Mini Cupcakes lift right out of the pan once baked—no sticking or crumbling here!
Step 2: Cream Butter and Sugar
In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This step is key for creating air pockets in the batter, ensuring your Mini Cupcakes rise beautifully instead of turning out dense.
Step 3: Add Egg and Vanilla
Crack in the large egg and pour in the vanilla extract, then beat until everything is smooth and slightly glossy. The egg not only adds richness, but helps your batter come together seamlessly for a unified flavor in every bite.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Mixing these separately before adding to the wet ingredients makes for even distribution—and prevents unwanted lumps.
Step 5: Assemble the Batter
Gradually add the dry mixture to your wet ingredients, alternating with the milk. Stir gently until just combined—overmixing at this stage can make your Mini Cupcakes tough instead of light and fluffy. Aim for a smooth, lump-free batter.
Step 6: Fill & Bake
Spoon or pipe the batter into each lined mini muffin cup, filling them about two-thirds full. Bake for 12 to 15 minutes or until a toothpick comes out clean from the center. Let them cool in the pan for a couple of minutes, then transfer to a wire rack to cool completely—the suspense is worth it!
How to Serve Mini Cupcakes
Garnishes
This is where you can really have fun with your Mini Cupcakes. Swirl on your favorite buttercream or cream cheese frosting, shower them with colorful sprinkles, or add a twist of lemon zest, chocolate shavings, or even a mini flower for an extra touch of whimsy. The toppings can match your mood—or your occasion!
Side Dishes
Pairing Mini Cupcakes with a cool glass of milk, freshly brewed tea, or light fruit salad is hard to beat. At parties, they’re a delightful addition alongside cookies, macarons, or a platter of fresh berries.
Creative Ways to Present
Presentation is half the fun with Mini Cupcakes. Try arranging them in a tiered stand for a showstopping centerpiece, cluster them on a large tray in colorful liners, or even skewer them on sticks for adorable cupcake pops. For birthdays, set out a decorating station and let everyone personalize their own!
Make Ahead and Storage
Storing Leftovers
Store your cooled, unfrosted Mini Cupcakes in an airtight container at room temperature for up to three days. If you’ve frosted them, keep them in the fridge to ensure the topping stays fresh. Either way, they stay soft and tasty for several days—a perfect make-ahead treat.
Freezing
One of the best things about Mini Cupcakes is how well they freeze. Place unfrosted cupcakes in a single layer in a freezer-safe bag or container, separating layers with parchment if needed. They’ll stay fresh for up to three months; simply thaw at room temperature before serving or frosting.
Reheating
If your Mini Cupcakes have been stored in the fridge or freezer, bring them back to room temperature for the best flavor and texture. Pop them in the microwave for just a few seconds if you want them slightly warm and extra inviting.
FAQs
Can I use this recipe for standard-size cupcakes?
Absolutely! Just remember to adjust baking time to about 18 to 22 minutes for regular-sized cupcakes, and use the same toothpick test for doneness.
How can I make these Mini Cupcakes chocolate flavored?
It’s simple—add two tablespoons of cocoa powder to the dry ingredients and reduce the flour by the same amount. You’ll get rich, chocolatey Mini Cupcakes with all the same fluff.
What kind of milk works best in this recipe?
Whole milk gives the richest texture, but 2% or even non-dairy alternatives like almond or oat milk will work nicely in a pinch.
How do I prevent the cupcakes from sticking to the liners?
Using quality paper liners and letting the Mini Cupcakes cool before removing them will help tremendously. For extra insurance, a quick spritz of nonstick spray works wonders.
Can I double this recipe for a crowd?
Definitely! Simply double each ingredient and follow the same steps. You might want a second mini muffin tin to keep the batches moving.
Final Thoughts
There’s something irresistibly cheerful about a plate of homemade Mini Cupcakes, whether you’re sharing with friends, treating yourself, or hosting a party. With their soft texture and endless creative possibilities, you’ll want to bake these over and over again. Give them a try, and see why these tiny treats make every occasion feel extra special!
Print
Mini Cupcakes Recipe
- Total Time: 25 minutes
- Yield: 24 mini cupcakes 1x
- Diet: Vegetarian
Description
These delightful mini cupcakes are perfect for any occasion. Easy to make and versatile, you can customize them with different flavors and frostings to suit your taste.
Ingredients
Dry Ingredients:
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter (softened)
- 1/2 cup milk
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
- Cream butter and sugar: In a mixing bowl, cream the butter and sugar until light and fluffy.
- Add egg and vanilla: Beat in the egg and vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until smooth.
- Fill cupcake liners: Fill each mini cupcake liner about 2/3 full with batter.
- Bake: Bake for 12–15 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Let cool in the pan for a few minutes, then transfer to a wire rack to cool completely before frosting or serving.
Notes
- These mini cupcakes are a great base for any flavor.
- Add lemon zest, almond extract, cocoa powder, or mini chocolate chips for variety.
- Top with your favorite frosting or enjoy plain.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 60
- Sugar: 5 g
- Sodium: 40 mg
- Fat: 2.5 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 0.5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 10 mg
