Chocolate Peanut Butter Cupcakes Recipe

If you’re craving a dessert that feels like a burst of sunshine on a plate, then this Mini Yellow Velvet Cake is your new best friend. It’s bright, tender, and perfectly balanced with a subtle lemony zing that lifts every bite. This petite cake is not only adorable but packed with flavor and texture that will win over even the toughest dessert critics. Whether you’re making it for an intimate gathering or just a sweet personal treat, the Mini Yellow Velvet Cake is a delightful way to add a splash of warmth and cheer to your day.

Ingredients You’ll Need

This recipe calls for simple ingredients that each play an essential role in building that velvety texture, vibrant color, and fresh flavor we all adore. Here’s what to have on hand before you start baking your Mini Yellow Velvet Cake:

• Whole milk (1/4 Cup, room temperature): Adds moisture and richness for a tender crumb.
• White vinegar (1 tsp): Reacts with baking soda to help the cake rise and stay fluffy.
• All purpose flour (1/2 Cup): The base of the cake providing structure without being too heavy.
• Sugar (1/2 Cup): Sweetens the batter and helps with browning during baking.
• Custard powder or turmeric (1 Tbsp or 1 tsp): Gives the cake its lovely yellow color naturally and subtly enhances flavor.
• Baking soda (1/4 tsp): Works with vinegar to make your cake rise beautifully.
• Baking powder (1/4 tsp): Provides an extra lift for fluffiness.
• Salt (1/8 tsp): Balances sweetness and enhances overall flavors.
• Egg (1): Binds ingredients together and adds richness.
• Oil (2 Tbsp): Keeps the cake moist and tender.
• Vanilla extract (1/2 tsp): Adds warmth and depth to the flavor.
• Lemon zest (1 tsp): Brightens the cake with fresh citrus notes.
• Hot water (1/4 Cup): Helps to dissolve sugar and activate flavors for a smooth batter.
• Butter (1/2 Cup) for lemon buttercream: Creamy base for the frosting that’s rich and smooth.
• Powdered sugar (1 1/2 Cups): Sweetens and thickens the buttercream.
• Lemon juice (1 Tbsp): Gives the buttercream that signature tangy pop.
• Milk (1 Tbsp): Adjusts the frosting’s consistency to perfect spreadability.
• Pinch of salt: Balances the sweetness in the frosting.
• Decorations: Delicate yellow ruffles and candied lemon peel for an elegant touch.

How to Make Mini Yellow Velvet Cake

Step 1: Prepare Your Batter

Start by combining the whole milk and white vinegar in a small bowl and let it sit for a few minutes to curdle — this homemade buttermilk imparts that tender crumb. In a separate bowl, whisk together the all purpose flour, sugar, custard powder or turmeric, baking soda, baking powder, and salt. The custard powder or turmeric is the secret to that signature yellow hue without overpowering flavor.

Step 2: Mix Wet Ingredients

In another bowl, beat the egg with oil, vanilla extract, and lemon zest until combined. This mixture ensures the cake will be rich and aromatic with gentle citrus undertones. Slowly add the dry ingredients to the wet, alternating with the hot water, mixing just until smooth. The hot water helps bring everything together for a silky batter without lumps.

Step 3: Bake Your Mini Yellow Velvet Cake

Preheat your oven to 350°F (175°C) and grease a small cake pan, or if you prefer, 4 mini round tins for individual cakes. Pour the batter evenly and bake for about 18 minutes or until a toothpick inserted comes out clean. The baking time keeps the cake moist and soft — don’t overbake or you’ll lose that velvety texture.

Step 4: Make the Lemon Buttercream

While the cakes cool, whip up the frosting by beating softened butter until fluffy. Gradually add powdered sugar, then mix in lemon juice, lemon zest, milk, and a pinch of salt for balance. The result is a luscious, tangy frosting with a melt-in-your-mouth finish that pairs perfectly with the gentle cake.

Step 5: Assemble and Decorate

Once your cakes are completely cooled, frost generously with the lemon buttercream. Add delicate yellow ruffles to mimic the sunny theme and top with candied lemon peel for that extra flourish. Your Mini Yellow Velvet Cake is now ready to impress!

How to Serve Mini Yellow Velvet Cake

Garnishes

Garnishing is where you can let your creativity shine. The delicate yellow ruffles made from extra buttercream bring visual appeal and a lovely texture contrast, while the candied lemon peel adds a subtle zing and beautiful sparkle. Fresh edible flowers or a sprinkle of lemon zest can further elevate the presentation.

Side Dishes

Pair your Mini Yellow Velvet Cake with light accompaniments like fresh berries, whipped cream, or a small scoop of lemon sorbet. These not only complement the citrus notes but also keep the overall dessert experience refreshing and balanced, making it a perfect treat for spring or summer days.

Creative Ways to Present

Consider stacking two mini cakes with frosting in between for a petite layered masterpiece or serving them in themed mini cake boxes for a charming gift. Another fun idea is to serve slices alongside a cup of herbal tea or sparkling lemonade to highlight the cake’s sunny flavors.

Make Ahead and Storage

Storing Leftovers

If you have any leftover Mini Yellow Velvet Cake, store it in an airtight container in the refrigerator. Properly covered, it will stay fresh for up to three days without losing moisture, so you can enjoy little bites of sunshine for days after baking.

Freezing

To freeze, wrap the un-frosted cakes tightly in plastic wrap and place them in a freezer-safe bag or container. They freeze well for up to one month. When ready to eat, thaw in the refrigerator overnight and add fresh frosting before serving to maintain that fresh-baked charm.

Reheating

For the best taste after refrigeration or freezing, lightly warm the cake slices in the microwave for 10-15 seconds to revive softness without melting the frosting. This gentle reheating brings back the freshness and makes each bite as delightful as if you just baked it.

FAQs

Can I make this recipe dairy-free?

Absolutely! Substitute the whole milk with your favorite plant-based milk (such as almond or oat milk), and use dairy-free butter for the frosting. Vinegar is key to achieving the tender crumb, so keep that in the recipe.

What can I use instead of custard powder for coloring?

If custard powder isn’t available, turmeric is a fantastic natural alternative. Just a small amount (around 1 tsp) gives a beautiful yellow tint without impacting the flavor much.

How long does Mini Yellow Velvet Cake last at room temperature?

Because of the buttercream frosting, it’s best to keep the cake refrigerated. At room temperature, it can safely last for about 4-6 hours, making it perfect for serving at daytime events.

Can I double the recipe to make a larger cake?

Yes, the recipe scales well. Just double all ingredients and adjust the baking time accordingly depending on your pan size. Remember to test with a toothpick as oven times can vary.

Is this cake suitable for kids?

Definitely! The soft texture and mild lemon flavor make Mini Yellow Velvet Cake a kid-friendly choice. Just be cautious with the lemon zest and peel decorations if serving very young children.

Final Thoughts

There’s something truly special about a Mini Yellow Velvet Cake that feels like a warm hug on a plate. Its bright color and delicate lemon flavor make it a delight to bake and share. Whether for a special occasion or a sunny pick-me-up, I encourage you to try this recipe and bring a little sunshine into your kitchen. You’ll love how effortlessly it brightens any day!