Easy Mini Cupcakes Recipe
There’s something irresistibly delightful about a batch of mini cupcakes that makes any gathering special. This easy mini cupcakes recipe is the perfect treat for birthdays, holidays, or just because you deserve a little sweetness in your life. With simple ingredients and easy-to-follow steps, you’ll have delicious homemade cupcakes in no time!
Growing up, my grandmother always made these mini cupcakes for family gatherings. Her kitchen would fill with a sweet aroma that drew everyone in. She’d let us help by allowing us to choose the sprinkles for the topping. Little did I know that those moments of baking with her would inspire my love for creating recipes today.
Why You’ll Love This Recipe
This mini cupcake recipe is a crowd-pleaser for several reasons. First, they are incredibly easy to make, making them perfect for both novice bakers and seasoned pros. Each cupcake is a burst of sweet flavor in a small package, and their mini size makes them ideal for portion control or enjoying a few different flavors without guilt. Whether you need a quick dessert or a fun baking project, these cupcakes won’t disappoint!
Ingredients Notes
To make these delightful cupcakes, you’ll need basic baking ingredients: flour, sugar, baking powder, butter, eggs, milk, and vanilla extract. I recommend using high-quality vanilla for a more profound flavor and unsalted butter so you can control the salt level. You can substitute almond milk for regular milk for a dairy-free option, or use gluten-free flour for those with dietary restrictions.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and line a mini muffin tin with cupcake liners. This ensures your cupcakes won’t stick and makes cleanup a breeze.
Step 2
In a mixing bowl, sift together flour and baking powder. In another bowl, cream the butter and sugar until light and fluffy. Gradually add eggs and vanilla, ensuring everything is nicely combined.
Step 3
Add the dry ingredients to the butter mixture alternately with milk. Mix gently, making sure not to overmix as this can make your cupcakes dense.
Step 4
Spoon the batter into the prepared muffin tin, filling each liner about two-thirds full. This allows room for the cupcakes to rise properly without spilling over.
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Step 5
Bake in the preheated oven for 10-12 minutes or until a toothpick inserted into a cupcake comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
Storage Options
Once cooled, these cupcakes can be stored in an airtight container at room temperature for up to three days. For longer storage, freeze them in a freezer-safe container for up to one month. To enjoy, defrost at room temperature or reheat in a low-temperature oven for that freshly baked taste.
Variations & Substitutions
Add a chocolate twist by mixing in mini chocolate chips or how about a fruity touch with berry jam fillings? For a healthier option, replace half the butter with applesauce. The variations with these mini cupcakes are endless!
Serving Suggestions
Pair these mini cupcakes with a cup of tea for a charming afternoon snack, or serve them at parties with an assortment of toppings like sprinkles, frosting, or fruit slices to impress your guests. They’re also perfect additions to a dessert buffet.
Frequently Asked Questions
Q: Can I use this recipe to make regular-sized cupcakes? Absolutely! This recipe can easily be adjusted for standard-sized cupcakes. Simply increase the baking time to 18-20 minutes and ensure the cupcakes are cooked through by the toothpick test.
Q: How can I make these cupcakes more festive? Add food coloring to the frosting for colorful treats or top with themed toppers suitable for holidays like Halloween or Christmas to match the occasion.
Q: Can I make the batter ahead of time? Yes, you can prep the batter a day in advance and store it in the refrigerator. Before baking, give it a quick stir and then proceed as usual. Freshly baked cupcakes are always best!
These mini cupcakes are not only a treat to the taste buds but also tie together any event with their delightful appearance and versatility. Start baking today and let your creativity shine with every batch!
Remember it later
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Easy Mini Cupcakes Recipe
Ingredients
Main Ingredients
- 1.5 cup all-purpose flour sifted
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup butter softened
- 0.5 cup milk
- 2 eggs room temperature
- 1 teaspoon vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture alternately with the milk, starting and ending with the flour mixture. Mix until just combined.
- Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake for 10-12 minutes or until a toothpick inserted into the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
