Mini Cupcakes Recipe

Multiple mini cupcakes with vanilla frosting on a marble surface with a plate of sprinkles on the side.

Mini Cupcakes are fluffy, moist, and the perfect size when you want something smaller than regular cupcakes! They are perfect for parties, dessert buffets, or any special occasion.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cupcakes

Calories 127kcal

Author John Kanell

Equipment

Handheld electric mixer or stand mixer with paddle attachment
24 cup mini muffin pan
Mini muffin liners

Ingredients

For the Cake:

¾ cup cake flour (90g)
¾ teaspoon baking powder
⅛ teaspoon salt
½ cup granulated sugar (100g)
¼ cup unsalted butter melted and cooled (56g)
1 large egg room temperature
1 teaspoon vanilla extract
¼ cup whole milk room temperature (60ml)

For the Vanilla Buttercream:

½ cup unsalted butter room temperature (56g)
Pinch of salt
2 cups confectioner’s sugar (240g)
1 to 2 tablespoons heavy cream
½ teaspoon vanilla extract

Instructions

For the Cupcakes:

Preheat the oven to 350°F.
In a small mixing bowl, whisk to combine the flour, baking powder and salt.
In a medium mixing bowl, combine the sugar, cooled butter, egg and vanilla extract. Whisk vigorously for 1 minute until the mixture thickens slightly and lightens in color. (You can also use a handheld electric mixer on medium speed). Whisk in the milk until completely combined.
Add the flour mixture and whisk until all the flour is moistened and the batter is smooth.
Line a 24-cup mini muffin tin with paper liners. Use a leveled, 1 tablespoon-sized measuring spoon (or triggered cookie scoop) to fill the liners about two-thirds of the way full.
Bake for about 12 minutes, until the tops of the muffins are set and spring back when pressed.
Let cool in the muffin pan for 5 minutes, then transfer to a cooling rack to cool completely.

For the Buttercream:

Meanwhile, in the bowl of a stand mixer fitted with a paddle attachment (or a large bowl, using a handheld mixer), cream the butter and salt for 2 minutes or until creamy.
Sift in the confectioner’s sugar and add 1 tablespoon of cream and the vanilla. Beat on low speed for 1 minute, just until combined. If the frosting feels dry, mix in additional heavy cream, 1 teaspoon at a time.
Increase the speed to medium and beat for 2 minutes until fluffy and creamy.
Transfer to a piping bag fitted with a star tip—pipe about 1½ tablespoons of icing on top of each cupcake. Decorate with sprinkles, if you like.

Notes

Weigh the flour. To avoid using too much flour, weigh it with a kitchen scale. If you don’t have one, fluff the flour in its container, spoon it into the measuring cup, and level off the top with a knife.
Use room temperature ingredients. Set the egg, milk, and butter (for the frosting) out in advance. They are easier to incorporate with other ingredients if they are not straight out of the refrigerator.
You can use all-purpose flour in place of the cake flour if that is what you have. Cake flour makes perfectly fluffy cupcakes, with a delicate crumb, so it’s preferred, but they will still be delicious when made with AP flour.
For extra moist cupcakes, use 2 tablespoons of sour cream and 2 tablespoons of whole milk instead of ¼ cup whole milk.
If you don’t have a 24-cup mini cupcake pan, cover any remaining batter and refrigerate it while the first batch bakes.
Frost the cupcakes once they are completely cool. If the cupcakes are still warm, the frosting may melt and slide right off!

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