Mini Cupcakes
Delight in the magic of mini cupcakes with our easy recipe! Charm your heart with 5 whimsical ways to create fluffy, tasty treats perfect for any occasion. Bake now!
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour: This is your base for achieving that perfect texture. For gluten-free options, use a 1:1 gluten-free flour blend.
- 1 ½ teaspoons baking powder: Essential for those fluffy mini cupcakes we all adore.
- ¼ teaspoon salt: A pinch of salt enhances the sweetness and balances the flavors.
Wet Ingredients
- ½ cup unsalted butter softened: Softened butter ensures smooth mixing and a creamy batter.
- 1 cup granulated sugar: Sweetness is key here but feel free to adjust based on your preference.
- 2 large eggs: They add richness and structure to the cupcakes.
- 1 teaspoon pure vanilla extract: A must-have for that warm inviting aroma.
- ½ cup whole milk or dairy-free alternative: Milk helps create a moist crumb but almond or oat milk works beautifully too.
Optional Add-Ins
- Chocolate chips fruit zest, or extracts: Want to take your mini cupcakes to the next level? These are your secret weapons for added flavor and excitement.
Pro tip: Measure your dry ingredients carefully using a spoon-and-level method to avoid dense cupcakes. And if you’re feeling adventurous, experiment with different extracts like almond or coconut for a unique twist. Now that we’ve got our ingredients sorted, let’s move on to the fun part baking!
Instructions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C) . This ensures even baking from the start.
- Line a mini muffin tin with cupcake liners. Not only do they make removal easier, but they also add a pop of color to your creations!
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, and salt. This step may seem basic, but it helps distribute the leavening agents evenly, ensuring those cupcakes rise beautifully.
Step 3: Cream the Butter and Sugar
- Using a hand mixer or stand mixer, beat the softened butter and sugar until light and fluffy. This process incorporates air into the batter, which is key to achieving that soft texture we all love.
Step 4: Add the Eggs and Vanilla
- Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then, stir in the vanilla extract. This step adds depth and richness to your cupcakes.
Step 5: Combine Wet and Dry Ingredients
- Gradually mix in the dry ingredients alternately with the milk, beginning and ending with the flour mixture. Be gentle here overmixing can lead to dense cupcakes. Fold just until combined for that perfect crumb.
Step 6: Portion and Bake
- Spoon the batter evenly into the prepared liners, filling each about ¾ full . This prevents overflow during baking.
- Bake for 12-15 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Every oven is unique, so keep an eye on them toward the end of the baking time.
Step 7: Cool and Decorate
- Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Cooling is crucial it prevents frosting from melting once you decorate.
- And there you have it! A batch of delightful mini cupcakes ready for their final touch frosting and embellishments. Speaking of which, let’s explore some creative ways to take your cupcakes to the next level in the next section. Happy baking!
Notes
Nutrition Information (Per Serving)
| Nutrient | Amount |
| Calories | 120 kcal |
| Total Fat | 5 g |
| Saturated Fat | 3 g |
| Cholesterol | 35 mg |
| Sodium | 100 mg |
| Total Carbohydrates | 17 g |
| Dietary Fiber | 0.5 g |
| Sugars | 10 g |
| Protein | 2 g |