Description
This Mini Cupcakes recipe offers a delightful and easy-to-make bite-sized dessert perfect for parties, kids’ treats, or a sweet snack. Light, fluffy, and topped with your favorite frosting and optional sprinkles or mini chocolate chips, these cupcakes are sure to please any crowd with minimal prep and baking time.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup whole milk
Optional Garnishes
- Sprinkles or mini chocolate chips for garnish
- Frosting of choice for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with mini cupcake liners to ensure easy removal after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which helps create a tender cupcake texture.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition to fully incorporate them. Then mix in the vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture in alternating additions with the milk, starting and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and to ensure tenderness.
- Fill Cupcake Liners: Spoon the cupcake batter into the lined mini cupcake pan, filling each liner approximately two-thirds full to allow room for rising without overflow.
- Bake the Cupcakes: Bake in the preheated oven for 10 to 12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean, indicating they are fully baked.
- Cool the Cupcakes: Let the cupcakes cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before frosting.
- Frost and Decorate: Once cooled, frost the cupcakes with your preferred frosting and decorate with sprinkles or mini chocolate chips as desired to add color and texture.
Notes
- You can easily double the recipe to bake a larger batch for bigger gatherings.
- Add mini chocolate chips or a pinch of cinnamon to the batter to create tasty variations.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
