Mini Cupcakes Recipe
User Reviews
5
Mini Cupcakes Recipe
Description
This recipe creates small cupcakes using cake flour for a fine, delicate crumb. Leavening is provided by baking powder, with balanced sugar and salt for flavor. The batter includes melted butter, sugar, egg, vanilla extract, and milk, whisked well to incorporate air. Baking in a preheated oven at 350°F for about 12 minutes results in cupcakes that spring back when pressed, indicating doneness.
The vanilla buttercream frosting is made by combining room-temperature butter, confectioners’ sugar, vanilla extract, a pinch of salt, and heavy cream to achieve a smooth and creamy texture. It is important to frost the cupcakes only when fully cooled to maintain texture and appearance.
The mini size is convenient for serving at gatherings or as an easy snack. The recipe recommends proper weighing of flour to ensure accurate measurement and suggests alternatives like using all-purpose flour with expected differences in texture. Variations such as substituting some milk with sour cream yield extra moist cupcakes. Leftover batter can be refrigerated briefly if baking in batches.
Ingredients
For the Cake:
- ¾ cup cake flour (90g)
- ¾ teaspoon baking powder
- ⅛ teaspoon salt
- ½ cup granulated sugar (100g)
- ¼ cup butter melted and cooled (56g, unsalted
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup milk room temperature (60ml, whole
For the Vanilla Buttercream:
- ½ cup butter room temperature (56g, unsalted
- Pinch salt
- 2 cups confectioners' 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 flour using a kitchen scale for accuracy; if unavailable, spoon and level the flour into the cup to avoid packing.
- Use room temperature egg, milk, and butter to help ingredients combine smoothly and produce tender cupcakes.
- All-purpose flour can substitute cake flour, but cake flour yields a lighter, fluffier texture preferred for cupcakes.
- For increased moistness, replace 2 tablespoons of milk with 2 tablespoons sour cream.
- If you lack a 24-cup mini muffin pan, refrigerate leftover batter and bake in batches.
- Frost cupcakes only after they have cooled completely to prevent the buttercream from melting and sliding off.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cupcakes
Amount Per Serving
Calories 127 kcal
% Daily Value*
| Calories | 127kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 24mg | 8% |
| Sodium | 32mg | 1% |
| Potassium | 14mg | 0% |
| Fiber | 0.1g | 0% |
| Sugar | 14g | 28% |
| Vitamin A | 202IU | 4% |
| Vitamin C | 0.004mg | 0% |
| Calcium | 15mg | 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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