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A plate of freshly baked mini cupcakes topped with frosting and sprinkles

Mini Cupcakes 101: The Ultimate Recipe for Bite-Sized Bliss

  • Total Time: 46 minute
  • Yield: 8-12 1x

Ingredients

Scale

  • For the Mini Cupcake Batter:

    • 1 ¼ cups all-purpose flour

    • 1 tsp baking powder

    • ¼ tsp baking soda

    • ¼ tsp salt

    • ½ cup unsalted butter, softened

    • ⅔ cup granulated sugar

    • 2 large eggs, room temperature

    • 1 tsp vanilla extract

    • ½ cup whole milk

    • Optional: 1 tbsp lemon zest (for a fresh spring twist)

    For the Buttercream Frosting:

    • ½ cup unsalted butter, softened

    • 1 ½ cups powdered sugar, sifted

    • 2 tbsp heavy cream (or milk)

    • ½ tsp vanilla extract

    • Food coloring (pastel shades for spring, optional)

    • Spring sprinkles or edible flowers (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a mini muffin pan with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes using a hand or stand mixer.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract (and lemon zest if using).
  5. Add the flour mixture in three parts, alternating with milk, beginning and ending with flour. Mix until just combined—don’t overbeat.

  6. Using a small cookie scoop or spoon, fill each mini cupcake liner about ⅔ full. Bake for 12–15 minutes, or until a toothpick inserted comes out clean.

    Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

  7. Beat the butter until smooth, then gradually add the powdered sugar. Add cream and vanilla, then beat until fluffy. Divide and color the frosting if desired.
  8. Once cupcakes are completely cooled, pipe or spread frosting on top. Finish with sprinkles or edible flowers for a festive spring look!
  • Author: Chef Grace
  • Prep Time: 15 min
  • Cook Time: 12–15 min