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Mini Cupcakes

These Mini cupcakes are tiny but delicious!  Moist and fluffy vanilla cupcakes covered in a creamy chocolate buttercream! 
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 24 Mini Cupcakes
Calories 168kcal

Ingredients

For the Cupcakes

  • 2 cup flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/2 cup unsalted butter softened
  • 3/4 cup sugar if you like your cupcakes very sweet, add a little more.
  • 2 eggs
  • 1 cup milk
  • 2 tsp vanilla extract

For the Chocolate Icing

  • 1/4 cup unsalted butter
  • 3 tbs cocoa powder
  • 1/4 cup whole milk
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

For the Cake:

  • Preheat oven to 375f and line muffin cups with papers.
  • Cream butter and sugar until light and fluffy.
  • Beat in eggs one at a time.
  • Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
  • Divide evenly among pans and bake on center rack for 18 minutes or until a wooden skewer removes cleanly.
  • Let the mini-cupcakes cool in pan.

For the Icing:

  • Whisk the cocoa powder into the melted butter. Add the milk and vanilla, and whisk until frothy. Make sure the cocoa powder has completely dissolved. 
  • Work the powdered sugar into the liquids a little at a time until fully incorporated using an electric mixer. 
  • The frosting should be thick but spreadable. You can add more powdered sugar for a thicker consistency. I left mine on the thinner side as I did not plan on piping the icing.
  • Decorate with sprinkles if desired :)

Notes

  • Want an even moister cupcake? Add a 1/4 cup of sour cream or yogurt to the recipe here and enjoy!
  • Measure your flour correctly! Adding too much flour to the recipe is the most common mistake. The best, and easiest way to measure flour is by using a scale. If you don't have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off.
  • Watch the baking time carefully. These mini cupcakes can go from perfectly moist to dry and burnt quickly as they are quite small.

Nutrition

Serving: 25g | Calories: 168kcal | Carbohydrates: 25g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 60mg | Potassium: 85mg | Sugar: 16g | Vitamin A: 220IU | Calcium: 39mg | Iron: 0.7mg