Mini Cupcakes Recipe
These are a classic cupcake recipe, but MINI! You can make double the cupcakes and they are so fun. Add any frosting of choice on top!
Servings: 48 servings
Cost: $10
Ingredients
- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter , melted
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- ¾ cup (178ml) buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)
Frosting Options:
- Chocolate Buttercream Frosting
- Vanilla Buttercream Frosting
- Cream Cheese Frosting
- Peanut Butter Frosting
Instructions
- Preheat oven to 350°. Line mini cupcake pans with cupcake liners.
- Whisk flour, baking powder, and salt in a medium bowl.
- Add melted butter to a large bowl and mix in sugar with a hand mixer for 30 seconds until thick and yellow. Add eggs one at at time, beating after each addition. Beat in vanilla.
- Add the flour mixture and buttermilk alternately, starting and ending with the flour. Don’t over mix!
- Divide batter among liners, filling 2/3 full. Bake for 9-14 minutes until a toothpick comes out clean. Cool completely before frosting.
- Frost cupcakes as desired (chocolate frosting shown piped using a Wilton 1M open star tip).
Notes
- You can substitute any kind of milk (or nondairy milk) for the buttermilk.
- You can substitute gluten-free 1:1 AP flour
- You can substitute oil or melted vegan butter sticks for a dairy-free cupcake.
- Store cupcakes in an airtight container at room temperature (if it’s very warm, refrigerate but serve at room temp).
- Cupcakes can be frozen with or without frosting
Nutrition
Serving: 1serving | Calories: 70kcal | Carbohydrates: 11g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 33mg | Potassium: 26mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 83IU | Calcium: 11mg | Iron: 0.4mg
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