Name: Mini Cupcakes Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 1 1/4 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 2 large eggs; 1 1/2 teaspoons vanilla extract; 1/2 cup whole milk; 1/2 cup unsalted butter, softened; 2 cups powdered sugar; 1–2 tablespoons milk; 1 teaspoon vanilla extract; Pinch of salt

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If you’re looking for a bite-sized treat that will charm everyone at your next gathering, the Mini Cupcakes Recipe is about to become your new favorite. Fluffy, tender, and perfectly sweet, these little vanilla cakes get crowned with a swirl of creamy buttercream for that classic bakery finish. Whether you’re planning a birthday party, an after-school snack, or just craving something adorable with your coffee, this recipe is a winner. Even better, the simple ingredients and quick bake time mean you can satisfy that sweet tooth in no time. Keep reading—I can’t wait to show you why this Mini Cupcakes Recipe is absolutely irresistible!

Ingredients You’ll Need

Ingredients You’ll Need

Great cupcakes start with great ingredients! Each one on this list brings something unique—structure, moisture, richness, or that signature vanilla flavor. The best part? Nothing fancy, just time-tested basics for outstanding results.

All-Purpose Flour: Provides essential structure, so your mini cupcakes bake up fluffy and light every single time.
Baking Powder: Gives that beautiful rise, ensuring your cupcakes are never flat or dense.
Salt: Just a pinch balances the sweetness and brings out the depth of the vanilla.
Unsalted Butter (softened): Adds rich flavor and tenderness—a must for both the batter and luscious frosting.
Granulated Sugar: Sweetens the cupcakes and helps get that golden, slightly crisp edge.
Large Eggs: Bind everything together and create a soft, cake-like texture.
Vanilla Extract: Adds that signature bakery aroma and heartwarming flavor to the cupcakes and frosting.
Whole Milk: Keeps the cupcakes moist and delicious, helping achieve that perfect crumb.
Powdered Sugar: The secret to silky smooth and pipe-able buttercream frosting.
Pinch of Salt (for frosting): Rounds out the sweetness in the buttercream, making each bite just right.

How to Make Mini Cupcakes Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F (175°C). Line a mini muffin pan with mini cupcake liners—this step keeps your cupcakes from sticking and makes for super easy cleanup. Meanwhile, set your butter out to soften if you haven’t already, as it blends best at room temperature.

Step 2: Whisk Dry Ingredients

In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This gives everything an even distribution so your cupcakes rise beautifully and have an even crumb throughout.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and granulated sugar together until the mixture is light, pale, and fluffy. This is our secret weapon for airy, delicate cupcakes!

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then pour in the vanilla extract, which instantly fills your kitchen with that irresistible bakery aroma.

Step 5: Combine the Wet and Dry Mixtures

With your mixer on low speed, alternately add the flour mixture and whole milk to the wet ingredients. Start and finish with the flour, mixing each addition just until combined. Over-mixing can lead to dense cupcakes, so be gentle here!

Step 6: Fill and Bake

Spoon the batter into each lined cup, filling them about 2/3 full. Pop your pan in the oven and bake for 12 to 14 minutes—your kitchen will smell like heaven! When a toothpick inserted in the center comes out clean, they’re done.

Step 7: Cool Completely

Let the cupcakes cool in the pan for a couple of minutes, then gently transfer them to a wire rack. Allow them to cool fully, as frosting warms cupcakes can get a little melty.

Step 8: Make the Buttercream Frosting

Beat the softened butter for the frosting until creamy. Gradually add powdered sugar, mixing well after each scoop, then add in the vanilla, a pinch of salt, and just enough milk to get a luscious consistency. Fluffy, smooth, and easy to spread or pipe!

Step 9: Frost and Decorate

Once your cupcakes are completely cool, pipe or spread the buttercream on top. This is where you can get as creative as you like—swirls, sprinkles, or a dash of food coloring for fun party vibes.

How to Serve Mini Cupcakes Recipe

Garnishes

Garnishing is half the fun of the Mini Cupcakes Recipe! Top each cupcake with a sprinkle of colored sugar, your favorite jimmies, or a few edible pearls for instant elegance. Add a few tiny piped rosettes or even a fresh berry for an eye-catching finish, and watch them disappear right before your eyes.

Side Dishes

Pair these mini cupcakes with a big bowl of fresh fruit salad for a lighter touch, or serve alongside a platter of cookies and brownies for a full-on dessert buffet. For little ones, a glass of cold milk is perfection, while adults might love them with coffee or tea.

Creative Ways to Present

Try arranging the cupcakes on a tiered cake stand for a touch of whimsy, or nestle each one into decorative mini cupcake wrappers for birthdays or showers. You can even get the kids involved—let them add their own sprinkles or drizzle on a little chocolate sauce!

Make Ahead and Storage

Storing Leftovers

If you have a few leftovers (unlikely, but possible!), store the frosted Mini Cupcakes Recipe in an airtight container at room temperature for up to two days. For longer storage, keep them in the fridge, making sure they’re sealed to stay moist and fresh.

Freezing

Want to get ahead for a party? These mini cupcakes (unfrosted) freeze like a dream! Just wrap them tightly in plastic wrap and pop them in a freezer-safe bag or container. They’ll keep their delightful texture for up to two months—perfect for last-minute celebrations.

Reheating

For best results, thaw frozen mini cupcakes at room temperature (still wrapped) for about an hour. If you prefer them slightly warm, a quick 10-second zap in the microwave brings back their soft, bakery-fresh feel—just frost after reheating for best results.

FAQs

Can I double this Mini Cupcakes Recipe for a larger crowd?

Absolutely! Simply double each ingredient and bake in batches if needed. You’ll have around 72 mini cupcakes, making this a perfect party recipe—just make sure you have enough pans and liners on hand.

How do I keep my mini cupcakes from sticking to the liners?

Using good quality cupcake liners really helps, as does spraying lightly with nonstick cooking spray. Let the cupcakes cool completely before removing, as warm cakes are more prone to sticking.

Can I use this Mini Cupcakes Recipe with different flavors?

Definitely! Swap out the vanilla extract for almond or lemon, fold in a handful of mini chocolate chips, or swirl in a spoonful of jam before baking. It’s a wonderfully versatile base.

How can I tell when my mini cupcakes are done baking?

Mini cupcakes are ready when a toothpick inserted in the center comes out clean or with just a few moist crumbs. They should have lightly golden tops and spring back gently to the touch.

Can I make the buttercream ahead?

Yes, you can prepare the buttercream a day or two in advance. Just store it in the fridge, then let it come to room temperature and give it a quick whip before using. It’ll pipe smoothly every time.

Final Thoughts

I can’t wait for you to share this Mini Cupcakes Recipe with your loved ones! Each batch is easy, festive, and guaranteed to put smiles on faces of all ages. Whether frosted and fancied up or simply dusted with sprinkles, these little treats turn any day into a celebration. Happy baking!

Mini Cupcakes Recipe

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4.8 from 8 reviews

Author: admin
Total Time: 29 minutes
Yield: 36 mini cupcakes 1x
Diet: Vegetarian

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Description

Delight your taste buds with these adorable Mini Cupcakes! These bite-sized treats are perfect for any occasion, with a moist vanilla cake base topped with creamy buttercream frosting.

Ingredients

Scale

Cupcake Batter:

1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/2 cup whole milk

Buttercream Frosting:

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

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Instructions

Preheat oven and prepare pan: Preheat oven to 350°F (175°C) and line a mini muffin pan with mini cupcake liners.
Mix dry ingredients: In a small bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar: In a large bowl, cream softened butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then add vanilla extract.
Combine dry and wet ingredients: Alternately add flour mixture and milk to the butter mixture, mixing until just combined.
Fill cupcake liners: Fill each liner about 2/3 full with batter.
Bake: Bake for 12–14 minutes or until a toothpick inserted comes out clean.
Cool and frost: Let cupcakes cool in the pan before transferring to a wire rack. For frosting, beat butter until creamy, then gradually add powdered sugar, vanilla, salt, and milk until desired consistency. Frost cooled cupcakes.