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5.0 from 15 votes

Mini Cupcakes

These Mini Cupcakes are the perfect bite-sized treats! Choose vanilla or chocolate cake and top them with our delicious Raspberry Cream Cheese Frosting.

Prep Time
15 mins
Cook Time
15 mins
Cooling Time
20 mins
Total Time
50 mins
Servings: 72 mini cupcakes
Calories: 118 kcal
Course: Dessert , Cake
Cuisine: American

Ingredients

  • 2 ½ cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 5 large egg whites room temperature
  • 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
  • fresh raspberries optional garnish
  • chocolate sprinkles optional garnish

Instructions

    Cup of Yum
  1. 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.
  2. Lightly whisk the egg whites together in a bowl, set aside.
  3. In a stand mixer, cream the butter and sugar for 2-3 minutes on medium-high speed.
  4. Add the eggs to the mixture and beat on medium until incorporated.
  5. Mix in vanilla and sour cream until creamy. Scrape down sides of the bowl as needed.
  6. Slowly add the dry ingredients and alternate adding the buttermilk and milk in three additions with dry ingredients.
  7. Pour batter into lined mini muffin tins. Only fill the cups about 2/3 full.
  8. Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  9. Allow the cupcakes to cool before frosting.
For the Frosting
  1. In a stand mixer, mix the cream cheese and butter together until smooth.
  2. Add raspberry jam and vanilla extract. Mix until combined.
  3. 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.
  4. Optional: For a brighter pink color, add 1 drop of red gel food coloring and mix to combine.
  5. Frost the cupcakes.
  6. Add raspberries and/or chocolate sprinkles if using.

Notes

  • Try some of our other delicious frosting recipes:
  • Funfetti Frosting
  • Vanilla Buttercream Frosting
  • Cream Cheese Frosting
  • Chocolate Buttercream Frosting
  • Peanut Butter Frosting

Nutrition Information

Calories 118kcal (6%) Carbohydrates 19g (6%) Protein 1g (2%) Fat 4g (6%) Saturated Fat 3g (15%) Polyunsaturated Fat 0.2g Monounsaturated Fat 1g Trans Fat 0.2g 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%)

Nutrition Facts

Serving: 72mini cupcakes

Amount Per Serving

Calories 118

% 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.