Description
Delicious and easy-to-make mini cupcakes perfect for any occasion. These bite-sized treats are tender, moist, and can be customized with chocolate flavor and colorful sprinkles for added fun and visual appeal.
Ingredients
Scale
Dry Ingredients
- 1 cup All-purpose flour (Provides structure and tenderness.)
- 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.)
- 1/4 cup Cocoa powder (Optional for chocolate flavor.)
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.)
Other
- 1 cup Granulated sugar (Sweetens the batter and contributes to moisture.)
- 1/4 cup Sprinkles (Optional for decoration.)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners to prevent sticking and ensure easy removal.
- Cream butter and sugar: Using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, incorporating air to help the cupcakes rise.
- Add eggs and vanilla: Add the eggs one at a time to the creamed mixture, mixing well after each addition to incorporate fully, then stir in the vanilla extract to add flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Mix wet and dry: Gradually add the dry ingredient mixture to the wet mixture, alternating with milk. Mix each addition just until combined to avoid overmixing which could result in dense cupcakes.
- Add cocoa powder: If making chocolate mini cupcakes, gently fold in the cocoa powder into the batter until fully incorporated and smooth.
- Fill cupcake liners: Spoon the batter into each mini cupcake liner, filling about two-thirds full to allow room for rising during baking.
- Bake: Bake the cupcakes in the preheated oven for 12-15 minutes or until a toothpick inserted into the center comes out clean, indicating they are done.
- Cool: Allow the cupcakes to cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before decorating.
- Decorate: Once cooled, frost the mini cupcakes with your choice of frosting and add sprinkles or other toppings for a festive touch.
Notes
- You can omit cocoa powder and sprinkles if you prefer plain vanilla mini cupcakes.
- Use room temperature butter and eggs for best mixing results and tender crumb.
- Be careful not to overmix the batter to maintain light, fluffy cupcakes.
- Allow cupcakes to cool completely before frosting to prevent melting the frosting.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
