Mini Cupcakes
These Mini Cupcakes are bite-sized treats that are soft, fluffy, and perfect for parties, birthdays, or any occasion. Easy to make and customizable with different frostings and toppings!
Equipment
- Mini muffin tin
- Mini Cupcake Liners
- Oven
- Piping bag for frosting
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
- 1 cup buttercream frosting for topping
- 1/4 cup sprinkles optional, for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a mini muffin tin with mini cupcake liners.
- In a mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually mix in the dry ingredients, alternating with the milk, until the batter is smooth.
- Scoop the batter into the prepared mini muffin tin, filling each cavity about 2/3 full.
- Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with buttercream using a piping bag and decorate with sprinkles if desired.
- Serve and enjoy!
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Customization: Add cocoa powder for chocolate mini cupcakes or mix in fruit puree for a fruity variation.
- Serving Tip: Top with fresh berries or drizzle with caramel for an elegant touch.
Nutrition
Serving: 1mini cupcakeCalories: 120kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 25mgSodium: 60mgPotassium: 30mgSugar: 10gVitamin A: 200IUCalcium: 40mgIron: 0.5mg
Tried this recipe?Let us know how it was!