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Mini Cupcakes

Delightful mini cupcakes that are moist, flavorful, and perfect for any occasion.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Cupcakes, Easy, Mini
Servings: 24 cupcakes
Calories: 150kcal

Equipment

  • Mixing Bowl
  • Mini Cupcake Pan
  • Electric Mixer
  • Whisk

Ingredients

Dry Ingredients

  • 1 cup All-purpose flour Provides structure and tenderness.
  • 1 cup Granulated sugar Sweetens the batter and contributes to moisture.
  • 1 teaspoon Baking powder Leavening agent for fluffiness.
  • 1/2 teaspoon Baking soda Works with acidic ingredients for a lighter texture.
  • 1/4 teaspoon Salt Balances sweetness.

Wet Ingredients

  • 1/2 cup Unsalted butter Adds richness and flavor.
  • 2 large Eggs Binds ingredients and provides moisture.
  • 1/2 cup Milk Enhances moisture and texture.
  • 1 teaspoon Vanilla extract Adds aromatic flavor.
  • 1/4 cup Cocoa powder Optional for chocolate flavor.
  • 1/4 cup Sprinkles Optional for decoration.

Instructions

  • Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
  • Cream together the softened butter and granulated sugar using an electric mixer until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition, then mix in the vanilla extract.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing just until combined.
  • If making chocolate mini cupcakes, fold in the cocoa powder until smooth.
  • Fill each mini cupcake liner about two-thirds full with batter.
  • Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
  • Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Decorate with frosting and toppings of your choice.

Notes

Feel free to experiment with flavors and decorations to make these mini cupcakes your own!