Name: Mini Cupcakes Recipe
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1 cup all-purpose flour; 1/2 cup granulated sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup milk; 1/4 cup unsalted butter, melted; 1 large egg; 1 teaspoon vanilla extract; Optional: sprinkles or mini chocolate chips; 1/2 cup unsalted butter, softened; 1 1/2 cups powdered sugar; 1 tablespoon milk; 1/2 teaspoon vanilla extract; Pinch of salt

Jump to Recipe·Print Recipe

If you’re searching for the cutest, most irresistible treat to share at birthdays or bake sales, look no further than these Mini Cupcakes. These little wonders are airy, bite-sized, and perfectly sweet, crowned with an optional swirl of creamy frosting. They’re just the right size to pop in your mouth and make any occasion instantly festive—plus, their versatility means you can jazz them up with sprinkles, chocolate chips, or tinted frosting for all kinds of celebrations!

Ingredients You’ll Need

With a handful of classic pantry staples, you’ll be amazed at how easy it is to create Mini Cupcakes that taste like they came straight from a bakery. Each ingredient has an important role to play, giving the cupcakes their tender crumb, buttery flavor, and just the right amount of sweetness.

All-purpose flour: Provides the structure for light, fluffy cupcakes without being dense.
Granulated sugar: Sweetens every bite and helps give the cupcakes their golden tops.
Baking powder: Makes the cupcakes rise to adorable heights.
Salt: Just a pinch to balance out the sweetness and enhance flavor.
Milk: Adds moisture for a soft, melt-in-your-mouth texture.
Unsalted butter (melted): Delivers rich, buttery flavor and keeps cupcakes tender.
Large egg: Binds everything together and adds a lovely richness.
Vanilla extract: Brings that classic cupcake aroma and depth of flavor.
Optional sprinkles or mini chocolate chips: Stir into the batter for a festive pop of color or a hit of chocolatey goodness.

For the frosting (optional): This creamy topper turns your Mini Cupcakes into a truly special treat!
Unsalted butter (softened): Whips up into a luscious, dreamy base for the frosting.
Powdered sugar: Sweetens and gives the frosting its billowy texture.
Milk: Helps achieve the perfect spreading or piping consistency.
Vanilla extract: Adds that essential bakery-sweet flavor.
Pinch of salt: Cuts through the sweetness and perks up the frosting’s flavor.

How to Make Mini Cupcakes

Step 1: Preheat and Prepare the Pan

Start by preheating your oven to 350°F, ensuring your Mini Cupcakes bake evenly and rise perfectly. Line a mini muffin tin with paper liners; not only does this make cleanup a breeze, but it also gives your cupcakes their signature fluted sides—plus, who can resist peeling off those tiny wrappers?

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Combining these first prevents any uneven pockets of leavening and ensures your Mini Cupcakes are uniformly tender from edge to center.

Step 3: Whisk the Wet Ingredients

In a second bowl, mix together the milk, melted butter, egg, and vanilla extract until smooth and fully combined. Melting the butter first guarantees extra moisture and even distribution throughout the batter.

Step 4: Combine and Add Mix-Ins

Pour the wet ingredients into the bowl with the dry ingredients and stir gently, just until everything comes together—you don’t want to overmix and risk tough cupcakes! At this point, fold in sprinkles or mini chocolate chips to give your Mini Cupcakes a playful, personality-packed twist.

Step 5: Fill and Bake

Carefully spoon the batter into each mini muffin liner, filling them about 2/3 full for the perfect domed tops. Slide the pan into your preheated oven and bake for 10 to 12 minutes. They’re ready when a toothpick pops out clean and the tops are lightly golden.

Step 6: Cool Completely

Transfer your hot mini cupcakes to a wire rack to cool completely—patience is key here! If you frost too soon, the icing will melt right off, and trust me, you’ll want every swirl to stay picture-perfect.

Step 7: Make (and Color!) the Frosting

For the optional frosting, beat softened butter until it’s creamy, then gradually mix in powdered sugar, milk, vanilla extract, and a pinch of salt. Feeling fancy? Add a drop of food coloring for a fun, festive touch. Beat until fluffy and ready to pipe or spread onto your cooled Mini Cupcakes.

How to Serve Mini Cupcakes

Garnishes

The fun really begins with toppings! Crown each cupcake with confetti sprinkles, a dusting of edible glitter, or a single mini chocolate chip. These simple garnishes add color and whimsy, making your Mini Cupcakes extra eye-catching for parties.

Side Dishes

Pair these bite-sized beauties with a bowl of fresh berries, a platter of sliced fruit, or a scoop of vanilla ice cream. Their subtle sweetness plays well with virtually any dessert spread, elevating everyday gatherings or grand celebrations alike.

Creative Ways to Present

Showcase your Mini Cupcakes on a tiered serving stand, tuck them in individual candy cups, or group them on a pastel tray for birthdays. For a crowd, consider arranging them in the shape of a letter or number to celebrate a special milestone—it’s a guaranteed hit!

Make Ahead and Storage

Storing Leftovers

To keep your Mini Cupcakes moist and fresh, store them in an airtight container at room temperature for up to 3 days. If you’ve topped them with perishable frosting, it’s best to tuck them in the fridge, though bringing them to room temperature before serving will maximize the flavor and texture.

Freezing

Mini Cupcakes freeze wonderfully! Arrange them in a single layer in an airtight container or zip-top bag, and freeze (unfrosted is best) for up to 2 months. When the craving strikes, just thaw on the counter or in the fridge overnight before decorating.

Reheating

While these treats are delicious at room temperature, a few seconds in the microwave will refresh their soft crumb if you love warm cake. Just be sure not to overheat, as the frosting can melt quickly; 5-8 seconds usually does the trick.

FAQs

Can I make Mini Cupcakes without a mini muffin pan?

Absolutely! If you don’t have a mini muffin pan, you can use mini cupcake liners set snugly on a baking sheet or even create mini cupcake “clusters” in a regular muffin tin by using foil to section them off. They might spread a bit, but you’ll still get delicious results.

How can I make these cupcakes gluten-free?

Swap in your favorite measure-for-measure gluten-free flour blend for the all-purpose flour. The cupcakes will turn out beautifully soft—just check the blend’s label for any extra binding agents that may be needed for best texture.

Can I double the recipe for a party?

Yes, this recipe scales up easily! Simply double all the ingredients, and bake in batches if your pan only holds 24 at a time. Keep an eye on bake time, as larger batches sometimes need a minute or two extra in the oven.

Is it possible to use oil instead of butter?

You can use a neutral oil, like canola or vegetable, in place of melted butter for slightly moister Mini Cupcakes. The flavor will be a little less rich, but they’ll still be a huge hit—especially with a bright buttercream swirl on top.

What’s the best way to color the frosting?

Gel food coloring works best for vivid hues without thinning the frosting, but liquid coloring can also be used. Start with a little and gradually add more until you achieve your desired shade—perfect for matching party themes or seasonal celebrations!

Final Thoughts

Mini Cupcakes are the dessert equivalent of a joyful little surprise, and they’re as much fun to make as they are to eat. Whether you dress them up with sprinkles or let their tender, buttery flavor shine, these cheerful cupcakes are sure to become a repeat favorite. Give them a try for your next get-together or simple family night—you’ll be amazed how quickly they disappear!

Mini Cupcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 6 reviews

Author: admin
Total Time: 22 minutes
Yield: 24 mini cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

These delightful mini cupcakes are perfect for any occasion, from birthday parties to afternoon snacks. Easy to make and even easier to enjoy, these bite-sized treats are sure to be a hit with everyone.

Ingredients

Scale

Cupcakes:

1 cup all-purpose flour
1/2 cup granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1/4 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
Optional: sprinkles or mini chocolate chips

Frosting (optional):

1/2 cup unsalted butter, softened
1 1/2 cups powdered sugar
1 tablespoon milk
1/2 teaspoon vanilla extract
Pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven and prepare muffin tin: Preheat oven to 350°F and line a mini muffin tin with paper liners.
Prepare cupcake batter: In a medium bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, melted butter, egg, and vanilla until smooth. Combine wet and dry ingredients, stirring just until blended. Fold in sprinkles or mini chocolate chips if desired.
Bake the mini cupcakes: Fill each liner about 2/3 full with the batter. Bake for 10–12 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack.
Make the frosting: Beat softened butter until creamy. Add powdered sugar, milk, vanilla, and salt, and beat until fluffy. Pipe or spread onto cooled mini cupcakes.