Mini Cupcakes

Short Description

These mini cupcakes are bite-sized, delightful treats perfect for any occasion—from afternoon tea to festive gatherings. Their petite size and fluffy texture make them irresistibly charming and easy to serve.

Why You’ll Love This Recipe

Mini cupcakes are the ultimate crowd-pleaser: they bake evenly, offer the perfect single-serving portion, and allow for creative frosting and decoration without overwhelming your guests. Plus, their small size means less guilt—just one (or two!) might be all you need to satisfy your sweet craving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Unsalted butter

• Eggs

• Milk

• Vanilla extract

• Frosting (buttercream, cream cheese, or your choice)

• Optional decorations (sprinkles, mini chocolate chips, edible glitter)

Directions

1. Preheat your oven to 350 °F (175 °C) and line a mini cupcake pan with paper liners.

2. In a mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, and salt.

3. In another bowl, beat the softened butter until creamy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

4. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined.

5. Fill each liner about two-thirds full.

6. Bake for approximately 12–15 minutes or until a toothpick inserted into the center comes out clean.

7. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

8. Once cool, frost as desired and decorate to your liking.

Servings and Timing

• Servings: Makes approximately 24 mini cupcakes.

• Preparation Time: 15 minutes.

• Baking Time: 12–15 minutes.

• Total Time: About 30 minutes.

Variations

• Chocolate Mini Cupcakes: Swap out ¼ cup of flour for unsweetened cocoa powder for a rich chocolate version.

• Citrus Zest: Add lemon or orange zest to the batter for a bright, zesty flavor.

• Marbled Cupcakes: Swirl in a teaspoon of chocolate or fruit-flavored batter into the plain batter before baking.

• Filled Centers: After baking, hollow out the centers and fill with jam, chocolate ganache, or fruit curd before frosting.

Storage/Reheating

• Storage: Store cooled, frosted mini cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.

• Freezing: Freeze unfrosted cupcakes in an airtight container for up to 3 months. To serve, thaw overnight in the refrigerator, then bring to room temperature before frosting.

• Reheating: Warm individual cupcakes for a few seconds in the microwave (about 5–10 seconds) just before serving, if desired.

FAQs

What size pan do I need for mini cupcakes?

You need a standard mini cupcake pan that holds 24–48 mini liners, depending on size.

Can I use oil instead of butter?

Yes, you can substitute melted oil (like vegetable or canola oil) for butter in equal amounts, though flavor and texture may vary slightly.

How do I make them dairy-free?

Use a dairy-free butter substitute and your favorite plant-based milk (almond, soy, or oat).

Can I use a different type of sugar (e.g., brown sugar)?

Yes, you can replace granulated sugar with an equal amount of brown sugar for a deeper flavor and moister texture.

How do I know when they’re done?

Insert a toothpick into the center—if it comes out clean or with a few moist crumbs (but no wet batter), they’re done.

Why are my cupcakes dense?

Overmixing the batter can lead to dense cupcakes. Mix only until ingredients are just combined. Also, ensure your leavening (baking powder) is fresh.

Can I make the batter ahead of time?

Yes, you can refrigerate the mixed batter for a few hours before baking—just give it a light whisk before filling the liners.

How can I frost neatly?

Use a piping bag with a round or star nozzle for uniform frosting. Chill the cupcakes for a few minutes beforehand for a cleaner finish.

Can I double the recipe?

Absolutely—just mix thoroughly and bake in two batches to ensure even baking.

How long do they stay fresh?

At room temperature, up to 2 days. In the fridge, up to 5 days. If frozen, thaw and frost just before serving.

Conclusion

Mini cupcakes are versatile, adorable, and practical—perfect for customizing to your taste and easy to serve in small portions. Whether you’re experimenting with flavors, decorating for a celebration, or simply enjoying a sweet treat, these bite-sized delights deliver big flavor in small packages

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