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
Scale
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
