Mini Cupcakes

Mini cupcakes are the perfect bite-sized treats that bring joy to any occasion. Whether you’re hosting a birthday party, celebrating a special moment, or simply indulging your sweet tooth, these charming little delights are sure to impress. With a buttery vanilla base and a creamy frosting, they’re easy to whip up and even easier to enjoy. Let’s dive into why mini cupcakes deserve a place in your heart and on your dessert table.

Reasons to Love Mini Cupcakes

Mini cupcakes are not just adorable; they come with a host of benefits that make them a favorite among bakers and dessert lovers alike. Here are a few reasons to love these delightful treats:

• Portion Control: Their small size means you can enjoy a sweet treat without overindulging.
• Variety: You can experiment with different flavors and frostings, offering a mini cupcake buffet for your guests.
• Quick to Bake: Mini cupcakes bake faster than standard-sized ones, making them a time-efficient option for any baker.
• Perfect for Any Occasion: From casual gatherings to elegant events, mini cupcakes fit right in.
• Easy to Decorate: Their small surface area allows for fun and creative decorating options.

The Ingredient Lineup

To create the most scrumptious mini cupcakes, gather the following ingredients:

• 3/4 cup (108g) all-purpose flour: Make sure to scoop and level to ensure accurate measurement.
• 1 tsp baking powder: This will give your cupcakes that delightful rise.
• 1/4 tsp salt: Balances the sweetness and enhances flavor.
• 5 Tbsp (71g) unsalted butter: Bring it to room temperature for easy mixing.
• 6 Tbsp (77g) granulated sugar: Sweetens the batter perfectly.
• 1 large egg: Also at room temperature to help emulsify the batter.
• 1 tsp vanilla extract: Adds a warm, fragrant note.
• 1/3 cup milk: Ensure it’s at room temperature for a smooth batter.
• 1 3/4 cups (210g) powdered sugar: Essential for a fluffy frosting.
• 1/2 cup (113g) unsalted butter: At room temperature for a creamy texture.
• 2 Tbsp heavy cream: Adds richness to the frosting.
• 1 tsp vanilla extract: For flavoring the frosting.
• 1 pinch salt: To enhance the sweetness.

Essential Tools for Success

Before you start baking, make sure you have the following tools on hand:

• Mixing bowls: For combining ingredients smoothly.
• Whisk or electric mixer: To beat the butter and sugar until fluffy.
• Measuring cups and spoons: For accurate ingredient measurements.
• Mini cupcake pan: The star of the show, to shape those cute cupcakes.
• Piping bag: For beautifully decorating your cupcakes with frosting.
• Cooling rack: To cool your cupcakes evenly after baking.

Method: Mini Cupcakes

Now that you have your ingredients and tools ready, let’s get baking! Follow these steps for perfect mini cupcakes:

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This ensures your mini cupcakes rise beautifully.

Step 2: Prepare the Mini Cupcake Pan

Lightly grease the mini cupcake pan or use mini cupcake liners. This will help prevent sticking.

Step 3: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.

Step 4: Cream Butter and Sugar

In a large mixing bowl, beat the 5 tablespoons of room temperature unsalted butter and the granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes.

Step 5: Add Egg and Vanilla

Add the large egg and 1 teaspoon of vanilla extract to the butter mixture. Beat until thoroughly combined.

Step 6: Alternate Adding Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the 1/3 cup of milk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix.

Step 7: Fill the Cupcake Pan

Spoon the batter into the mini cupcake pan, filling each cavity about 2/3 full to allow room for rising.

Step 8: Bake

Bake in the preheated oven for 10-12 minutes or until a toothpick inserted in the center comes out clean.

Step 9: Cool the Cupcakes

Once baked, remove the mini cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.

Step 10: Make the Frosting

In a separate bowl, beat the 1/2 cup of unsalted butter until creamy. Gradually add the powdered sugar, heavy cream, 1 teaspoon of vanilla extract, and a pinch of salt. Beat until fluffy and smooth.

Step 11: Frost the Cupcakes

Once the mini cupcakes are completely cool, use a piping bag to frost them with the creamy frosting. Get creative with your decorating style!

Seasonal Twists

Mini cupcakes offer endless possibilities for flavor variations. Here are a few seasonal twists to try:

• Spring: Add lemon zest and juice to the batter for a refreshing lemon mini cupcake.
• Summer: Incorporate crushed strawberries or blueberries into the batter for a fruity delight.
• Fall: Mix in pumpkin puree and spices like cinnamon for a cozy autumn flavor.
• Winter: Add peppermint extract to the frosting for a holiday-inspired treat.

If You’re Curious

If you’re wondering about some common aspects of mini cupcakes, here’s a quick rundown:

• Can I make these gluten-free? Yes! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.
• How can I make these mini cupcakes chocolate-flavored? Replace 1/4 cup of flour with cocoa powder for a rich chocolate version.
• Can I freeze mini cupcakes? Absolutely! Just make sure they are completely cooled and store them in an airtight container.
• How long do mini cupcakes last? They can be stored at room temperature for up to 3 days or in the fridge for up to a week.

Keep It Fresh: Storage Guide

To keep your mini cupcakes fresh and delightful, follow these storage tips:

• Store them in an airtight container at room temperature for up to 3 days.
• If you need to keep them longer, refrigerate them for up to a week.
• For longer storage, freeze them in a single layer on a baking sheet, then transfer to an airtight container for up to 3 months.
• For best results, frost the cupcakes just before serving to maintain the freshness of the frosting.

Mini Cupcakes Q&A

What can I substitute for unsalted butter in the recipe?

If you don’t have unsalted butter, you can use salted butter. Just omit the pinch of salt in the recipe to avoid an overly salty flavor.

Can I use dairy-free milk in this recipe?

Yes! Feel free to substitute the milk with almond milk, soy milk, or any other dairy-free milk alternative you prefer.

How do I know when the mini cupcakes are done baking?

The mini cupcakes are done when they spring back lightly when touched, and a toothpick inserted in the center comes out clean.

Can I decorate mini cupcakes with fondant?

Absolutely! Mini cupcakes can be decorated with fondant for a polished and elegant look, especially for special occasions.

That’s a Wrap

Mini cupcakes are not just a treat; they’re a canvas for creativity, a delight for the palate, and a joy to share. With their small size and big flavor, these cupcakes are bound to be a hit at any gathering. So gather your friends, family, or even enjoy them solo, and dive into the delightful world of mini cupcakes! With the right ingredients and a little love, you’ll be crafting these tiny wonders in no time. Happy baking!

Mini Cupcakes

These Mini Cupcakes are the perfect bite-sized treats for any occasion, packed with flavor and fun!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Total Time 27 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Cupcakes:

• 3/4 cup all-purpose flour scooped and leveled
• 1 tsp baking powder for rise
• 1/4 tsp salt balances sweetness
• 5 Tbsp unsalted butter room temperature
• 6 Tbsp granulated sugar sweetens batter
• 1 large egg room temperature
• 1 tsp vanilla extract adds flavor
• 1/3 cup milk room temperature

For the Frosting:

• 1 3/4 cups powdered sugar for frosting
• 1/2 cup unsalted butter room temperature
• 2 Tbsp heavy cream for richness
• 1 tsp vanilla extract for frosting
• 1 pinch salt to enhance sweetness

Equipment

• Mixing bowls
• Whisk or electric mixer
• Measuring cups and spoons
• Mini cupcake pan
• Piping Bag
• Cooling rack

Method

 

1. Preheat your oven to 350°F (175°C).
2. Lightly grease the mini cupcake pan or use mini cupcake liners.
3. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
4. In a large mixing bowl, beat the unsalted butter and granulated sugar together until light and fluffy.
5. Add the egg and vanilla extract to the butter mixture and beat until thoroughly combined.
6. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
7. Spoon the batter into the mini cupcake pan, filling each cavity about 2/3 full.
8. Bake for 10-12 minutes or until a toothpick inserted in the center comes out clean.
9. Remove from oven and allow to cool in the pan for 5 minutes, then transfer to a cooling rack.
10. In a separate bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat until fluffy.
11. Once the cupcakes are cool, use a piping bag to frost them with the creamy frosting.

Notes

• For a gluten-free option, use a gluten-free flour blend.
• Try adding lemon zest in spring for a refreshing twist.
• These mini cupcakes can be frozen for up to 3 months.