Mini Cupcakes Recipe

Introduction

There’s something undeniably delightful about mini cupcakes. They are perfect for any occasion, from birthday parties to casual get-togethers. Recently, I made a batch of these adorable treats for my family, and they were an instant hit! The light, fluffy texture paired with a rich vanilla buttercream frosting left everyone wanting more. These mini cupcakes are not just cute; they pack a flavorful punch that can satisfy even the most discerning sweet tooth. If you’re looking to impress your guests or simply indulge yourself, this mini cupcake recipe is a must-try!

Ingredients

For the Cupcakes:

• 3/4 cup (108g) all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 5 Tbsp (71g) unsalted butter, brought to room temperature
• 6 Tbsp (77g) granulated sugar
• 1 large egg, brought to room temperature
• 1 tsp vanilla extract
• 1/3 cup milk, brought to room temperature

For the Vanilla Buttercream Frosting:

• 1 3/4 cups (210g) powdered sugar
• 1/2 cup (113g) unsalted butter, brought to room temperature
• 2 Tbsp heavy cream
• 1 tsp vanilla extract
• 1 pinch salt

Instructions

For the Cupcakes:

Preheat Oven:

1. Preheat your oven to 350°F (175°C). Line a 24-well mini muffin pan (or two 12-well pans) with paper liners.

Mix Dry Ingredients:

2. In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

3. In a large mixing bowl, using an electric hand mixer (or a stand mixer with the paddle attachment), cream together the 5 tablespoons of butter with the granulated sugar on low speed until combined. Increase to high speed and whip until very pale and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl as needed.

Add Wet Ingredients:

4. Mix in the egg and vanilla extract until well combined.

Combine Wet and Dry Ingredients:

5. Add in half of the flour mixture and mix on low speed just until combined. Then, mix in the milk until just combined. Finally, add the remaining half of the flour mixture and mix until just combined. Scrape down the bowl and fold the mixture with a rubber spatula to ensure all ingredients are evenly incorporated.

Fill and Bake:

6. Scoop the batter into the prepared mini muffin pan, filling each paper liner about 2/3 full.
7. Bake in the preheated oven until the cupcakes are just set and a toothpick inserted into the center comes out clean, about 9 to 10 minutes.
8. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely, about 30 minutes.

For the Frosting:

Prepare the Frosting:

9. In the bowl of an electric stand mixer fitted with the paddle attachment (or using a mixing bowl and an electric hand mixer), add all the frosting ingredients.
10. Cream on low speed until the ingredients are combined, then increase to high speed and whip until light and fluffy, about 4 to 5 minutes.

Frost the Cupcakes:

11. Transfer the frosting to a piping bag fitted with a star tip and pipe the frosting over the cooled cupcakes. Alternatively, you can spread the frosting over the cupcakes using an offset spatula or butter knife.

Store the Cupcakes:

12. Store the cupcakes in an airtight container at room temperature for up to 2 days, in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition Facts

• Servings: 24 mini cupcakes
• Calories per Serving: Approximately 90 calories
• Total Fat: 4g
• Saturated Fat: 2.5g
• Cholesterol: 20mg
• Sodium: 40mg
• Total Carbohydrates: 12g
• Dietary Fiber: 0g
• Sugars: 5g
• Protein: 1g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes (plus cooling time)

How to Serve

• Garnish with Sprinkles: Add colorful sprinkles on top for a festive touch.
• Serve with Fruit: Pair with fresh berries for a delicious contrast.
• Use Different Tips: Experiment with various piping tips for different frosting designs.
• Create a Cupcake Tower: Arrange the mini cupcakes on a tiered stand for a stunning presentation.
• Offer Different Flavors: Provide a variety of mini cupcakes for guests to choose from.

Additional Tips

1. Room Temperature Ingredients: Make sure all ingredients are at room temperature for the best results.
2. Don’t Overmix: Mix just until combined to keep the cupcakes light and fluffy.
3. Cool Completely: Allow cupcakes to cool completely before frosting to prevent melting.
4. Use Quality Butter: High-quality unsalted butter will enhance the flavor of your frosting.
5. Adjust Sweetness: Taste the frosting and adjust the sweetness by adding more powdered sugar if desired.

Recipe Variations

• Chocolate Mini Cupcakes: Substitute 1/4 cup of flour for cocoa powder for a chocolate version.
• Lemon Mini Cupcakes: Add lemon zest and a splash of lemon juice for a citrus twist.
• Red Velvet Mini Cupcakes: Use red velvet cake mix instead of regular flour for a colorful alternative.
• Nutty Mini Cupcakes: Fold in chopped nuts or chocolate chips into the batter for added texture.
• Spiced Mini Cupcakes: Add cinnamon, nutmeg, or pumpkin spice to the batter for a warm flavor.

Serving Suggestions

• Party Treats: These mini cupcakes are perfect for birthday parties, weddings, or any celebration.
• Coffee Pairing: Serve with coffee or tea for a delightful afternoon snack.
• Gift Them: Package in cute boxes to give as gifts for friends or coworkers.
• Dessert Table: Include in a dessert table spread with other treats for variety.
• Themed Parties: Customize decorations to match the theme of your event.

Freezing and Storage

• Room Temperature: Store in an airtight container at room temperature for up to 2 days.
• Refrigeration: Keep in the fridge for up to 4 days, allowing to come to room temperature before serving.
• Freezing: Wrap individual cupcakes in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

FAQ Section

1. Can I use self-rising flour instead of all-purpose flour?
   Yes, but omit the baking powder and salt from the recipe.
2. Can I make the cupcakes in advance?
   Absolutely! They can be made a day ahead; just store them properly.
3. Can I use other types of milk?
   Yes, you can use almond milk, soy milk, or any milk of your choice.
4. What if I don’t have a mini muffin pan?
   You can bake them in a regular muffin pan, but adjust the baking time to about 15-18 minutes.
5. Can I use a different frosting?
   Yes! Feel free to experiment with chocolate, cream cheese, or whipped cream frosting.
6. How can I make the cupcakes more moist?
   Adding a tablespoon of sour cream or yogurt can help keep them moist.
7. Can I add food coloring to the frosting?
   Yes, gel food coloring works best for vibrant colors.
8. What is the best way to pipe frosting?
   Use a piping bag fitted with a star tip for a decorative finish.
9. How long can I keep the frosted cupcakes?
   Frosted cupcakes can be stored at room temperature for 1-2 days.
10. What can I do with leftover frosting?
    Leftover frosting can be stored in the fridge for up to a week, or used to frost cookies!

Conclusion

These mini cupcakes are not just a dessert; they are a bite-sized piece of joy that can elevate any occasion. With their fluffy texture and delectable vanilla buttercream frosting, they’re sure to please family and friends alike. Whether you’re celebrating a special event or just indulging yourself, this mini cupcake recipe is one you’ll want to keep on hand. So grab your ingredients and get ready to enjoy a delightful baking experience that will leave your taste buds dancing!

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