If you’ve ever dreamed of baking something delightful, adorable, and utterly delicious, this Mini Cupcakes Recipe is your new best friend in the kitchen. These bite-sized treats are perfect for parties, snacks, or just because you deserve a little sweetness in your day. Fluffy, moist, and bursting with classic vanilla flavor, these mini cupcakes are not only charming but incredibly easy to make. Once you try this recipe, you’ll wonder how you ever lived without these charming little cakes.
Ingredients You’ll Need
With just a handful of simple ingredients, this Mini Cupcakes Recipe is straightforward but packs a flavor punch. Each ingredient plays a vital role in creating the tender crumb, balanced sweetness, and perfect texture that make these cupcakes irresistible.
- 1 1/4 cups all-purpose flour: The foundation for structure, ensuring each cupcake holds its shape while staying light.
- 3/4 cup granulated sugar: Provides just the right amount of sweetness without overpowering the delicate vanilla.
- 1 1/4 teaspoons baking powder: The leavening agent that gives the cupcakes their delightful rise and fluffiness.
- 1/4 teaspoon salt: Enhances all the flavors and balances the sweetness perfectly.
- 1/2 cup whole milk: Adds moisture and richness, aiding in the tender crumb texture.
- 1/3 cup vegetable oil: Keeps the cupcakes moist and soft for days.
- 1 large egg: Binds everything together beautifully, contributing to the structure and richness.
- 1 teaspoon vanilla extract: The star flavor that infuses the cupcakes with warmth and depth.
- 1/4 cup sour cream: Adds creaminess and a subtle tang, which makes the cupcakes extra moist.
- Optional frosting ingredients: Unsalted butter, powdered sugar, milk, vanilla extract, plus food coloring or sprinkles to turn these cupcakes into little showstoppers.
How to Make Mini Cupcakes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C) and line your mini muffin tin with cute little liners. This step sets the stage for perfectly baked cupcakes that won’t stick and are easy to pop out after baking.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Taking a moment here to ensure the baking powder is evenly distributed means no uneven rising and a beautiful cupcake every time.
Step 3: Combine the Wet Ingredients
In a separate bowl, whisk the milk, oil, egg, vanilla extract, and sour cream until everything is smooth and well-mixed. The sour cream is your secret weapon for extra moistness and a velvety texture.
Step 4: Bring Wet and Dry Together
Add the wet ingredients to the dry ingredients and gently mix until just combined. Be careful not to overmix, or your cupcakes might turn out tough instead of tender. A few small lumps are perfectly fine here.
Step 5: Fill the Liners
Spoon the batter into the mini cupcake liners, filling each about two-thirds full. This filling amount helps the cupcakes rise just right without spilling over the edges.
Step 6: Bake to Perfection
Bake your mini cupcakes for 12 to 15 minutes or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the pan for five minutes before transferring to a wire rack to cool completely.
Step 7: Frosting Fun (Optional)
Whip the unsalted butter until light and fluffy. Gradually beat in powdered sugar, then add the milk and vanilla extract until the frosting is smooth and spreadable. Now, let your creativity shine by adding food coloring or sprinkles before spreading or piping onto your cooled mini cupcakes.
How to Serve Mini Cupcakes Recipe
Garnishes
Dress up your mini cupcakes with classic sprinkles, edible glitter, or a fresh berry on top for an elegant touch. Using colorful frosting designs, like rosettes or swirls, instantly transforms these simple treats into visually stunning delights that impress every guest.
Side Dishes
Mini cupcakes pair wonderfully with a cup of tea, coffee, or a cold glass of milk. For a party, serve alongside fresh fruit platters or light finger sandwiches to create a balanced and inviting snack table. Their bite-sized nature makes them the perfect sweet snack without weighing you down.
Creative Ways to Present
Try stacking mini cupcakes on tiered stands for a dramatic centerpiece, or arrange them in fun shapes spelling out a message. Wrapping a little colorful ribbon around each cupcake liner adds charm and makes them feel extra special for birthdays or celebrations.
Make Ahead and Storage
Storing Leftovers
Store your mini cupcakes in an airtight container at room temperature for up to three days. This keeps them soft and fresh, ensuring every bite tastes just as delightful as the first.
Freezing
If you want to make these mini cupcakes ahead of time, they freeze beautifully. Simply freeze unfrosted cupcakes in a sealed container, and when you’re ready, thaw them at room temperature before frosting. This trick allows you to enjoy freshly frosted cupcakes even on busy days.
Reheating
For warm, soft mini cupcakes, briefly microwave them for 10 to 15 seconds. This awakens their fresh-baked charm, perfect for when you want a cozy sweet treat without fuss.
FAQs
Can I substitute the vegetable oil with butter?
Absolutely! You can use melted butter instead of vegetable oil if you prefer a richer flavor, though it might slightly change the texture, making the cupcakes a bit denser but still delicious.
How do I make chocolate mini cupcakes using this recipe?
Simply replace 1/4 cup of the all-purpose flour with unsweetened cocoa powder. This small switch transforms your vanilla cupcakes into rich chocolate delights without sacrificing their moistness.
Is sour cream necessary in this recipe?
Sour cream adds moisture and a subtle tang that keeps the cupcakes tender, but if you don’t have it, you can substitute with plain yogurt or buttermilk with great results.
How long do mini cupcakes last once frosted?
Frosted mini cupcakes are best enjoyed within 24 hours, but they can last up to two days if refrigerated. Always store them in an airtight container to prevent drying out.
Can I make mini cupcakes gluten-free?
Yes! Replace the all-purpose flour with a gluten-free flour blend designed for baking, and you might want to add a little extra baking powder to help with rise. The texture will be slightly different but still delicious.
Final Thoughts
There is something truly joyful about baking and sharing mini cupcakes. This Mini Cupcakes Recipe is not only an easy and foolproof way to create delightful, bite-sized treats but also a wonderful opportunity to get creative and festive. Whether you’re baking for a crowd or a quiet night in, these cupcakes bring a little extra happiness to your day. Go ahead, whip up a batch and enjoy every cheerful, flavorful bite!
Print
Mini Cupcakes Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 36 mini cupcakes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Mini Cupcakes Recipe offers a delightful batch of bite-sized vanilla cupcakes perfect for parties or everyday treats. Soft and moist, these cupcakes are easy to make with simple ingredients and can be customized with optional creamy vanilla frosting and sprinkles for added fun. Ideal for American dessert lovers looking for a quick and charming sweet treat.
Ingredients
Dry Ingredients
- 1 1/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup whole milk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
Optional Frosting
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Food coloring or sprinkles (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a mini muffin tin with mini cupcake liners to ensure easy removal and perfect mini cupcake shapes.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined. This ensures even distribution of leavening agents and sugar.
- Combine Wet Ingredients: In a separate bowl, whisk together the whole milk, vegetable oil, large egg, vanilla extract, and sour cream until smooth and fully blended.
- Combine Wet and Dry Mixtures: Add the wet ingredients to the dry ingredients bowl. Mix gently until just combined; avoid overmixing to keep the cupcakes light and tender.
- Fill Muffin Liners: Spoon the batter into the prepared mini cupcake liners, filling each about two-thirds full. This allows room for the cupcakes to rise evenly without spilling over.
- Bake the Cupcakes: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting (Optional): Beat softened unsalted butter until light and fluffy. Gradually add powdered sugar, mixing well. Add milk and vanilla extract and continue mixing until smooth and spreadable. Add food coloring or sprinkles if desired.
- Frost the Cupcakes: Once cupcakes are completely cooled, pipe or spread the frosting onto each cupcake. Decorate with sprinkles or other toppings as desired.
Notes
- This recipe yields about 36 mini cupcakes, perfect for gatherings or gifting.
- For a chocolate variation, substitute 1/4 cup of the flour with unsweetened cocoa powder for rich chocolate flavor.
- Store cupcakes in an airtight container at room temperature for up to 3 days to maintain freshness.
