Mini Cupcakes
User Reviews
5
Mini Cupcakes
Description
The Mini Cupcakes recipe starts with a well-aerated batter made from creamed butter and sugar, combined with egg whites and sour cream, giving a moist and tender crumb. The dry ingredients include cake flour, baking powder, baking soda, and salt, which are sifted and alternated with buttermilk and milk to maintain lightness. For chocolate cupcakes, cocoa powder is added to the dry mix. The batter is portioned into lined mini muffin tins, baked at 350℉ for about 15 minutes till a toothpick tests clean.
The frosting uses cream cheese and butter whipped together until smooth, then raspberry jam and vanilla or almond extract are mixed in before adding powdered sugar. This frosting is creamy and fruity, complementing the mild cupcake flavor. The recipe suggests optional use of red gel coloring for aesthetic appeal and fresh raspberries or chocolate sprinkles for garnishing.
These cupcakes are ideal for occasions needing small, individual portions with a delicate balance of sweet cake and creamy, fruit-flavored frosting. The raspberry jam provides a fresh tang that cuts through the richness. The recipe allows for variations in frosting flavor based on personal preference or occasion.
Try other frosting options such as funfetti, vanilla buttercream, cream cheese, chocolate buttercream, or peanut butter for variety.Ensure egg whites are at room temperature before using for better mixing.Fill mini muffin cups about two-thirds full to avoid overflow during baking.Cool cupcakes completely before applying frosting to prevent melting.
Ingredients
- 2 ½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 5 egg room temperature, large, whites
- 1 cup butter softened
- 2 cups sugar
- 2 teaspoons vanilla extract
- ½ cup buttermilk
- ½ cup milk
- ½ cup sour cream
For Chocolate Cupcakes
- 1/3 cup cocoa powder
For Raspberry Cream Cheese Frosting
- 8 ounces cream cheese softened
- 1/2 cup butter softened
- 1/3 cup raspberry jam use seedless for a smoother frosting
- 1/2 teaspoon vanilla extract or almond extract
- 5 cups powdered sugar
- 1 drop red gel food coloring optional
- raspberries optional garnish, fresh
- chocolate sprinkles optional garnish
Instructions
- Preheat oven to 350℉. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.For Chocolate Cupcakes: Add 1/3 cup of cocoa powder to the flour mixture.
- Lightly whisk the egg whites together in a bowl, set aside.
- In a stand mixer, cream the butter and sugar for 2-3 minutes on medium-high speed.
- Add the eggs to the mixture and beat on medium until incorporated.
- Mix in vanilla and sour cream until creamy. Scrape down sides of the bowl as needed.
- Slowly add the dry ingredients and alternate adding the buttermilk and milk in three additions with dry ingredients.
- Pour batter into lined mini muffin tins. Only fill the cups about 2/3 full.
- Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
- Allow the cupcakes to cool before frosting.
For the Frosting
- In a stand mixer, mix the cream cheese and butter together until smooth.
- Add raspberry jam and vanilla extract. Mix until combined.
- Add powdered sugar one cup at a time and mix until fully incorporated. The frosting should have semi-still peaks. If it gets too thick, add a little milk. If it is too thin, add more powdered sugar.
- Optional: For a brighter pink color, add 1 drop of red gel food coloring and mix to combine.
- Frost the cupcakes.
- Add raspberries and/or chocolate sprinkles if using.
Notes
- Try other frosting options such as funfetti, vanilla buttercream, cream cheese, chocolate buttercream, or peanut butter for variety.
- Ensure egg whites are at room temperature before using for better mixing.
- Fill mini muffin cups about two-thirds full to avoid overflow during baking.
- Cool cupcakes completely before applying frosting to prevent melting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 72mini cupcakes
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 100mg | 4% |
| Potassium | 37mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 136IU | 3% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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