Mini cupcakes are a delightful, bite-sized way to enjoy a classic cupcake. They’re just as flavorful as full-size cupcakes, quick to bake, and great for serving a crowd.
Mini cupcakes are charming, easy to decorate, and perfect for parties or snacking. Because they’re smaller, they’re less fussy to bake than standard cupcakes and you can sample a few different flavors without feeling overwhelmed.
How to make Mini Cupcakes
Think of mini cupcakes as the appetizer of desserts: you can enjoy a couple and still save room for other sweets, or indulge in several without guilt since each is small. I make them using my Small Batch Vanilla Cupcakes recipe (essentially half of my full-size vanilla cupcake recipe) and top them with a classic American buttercream. I often decorate with a few different piping tips and chocolate curls, but feel free to get creative with whatever decorations you prefer.
Mini Cupcakes
This recipe is versatile and forgiving. I used my small-batch vanilla cupcake batter and simply baked it in a mini muffin tin. The same approach works for the chocolate version of the small-batch recipe—just use that batter and switch to mini liners.
Ingredients:
- Flour: I prefer cake flour for a tender crumb, but if you don’t have it, use all-purpose flour with 1 tablespoon cornstarch for every cup of AP flour to mimic cake flour.
- Baking powder: 1 tsp helps give the cupcakes a light dome—do not replace it with baking soda.
- Sugar: Sugar ensures moist, tender cupcakes. Reducing it too much will affect texture and flavor.
- Egg: For a pale vanilla cupcake without browned edges I use just the egg white.
- Vanilla extract: Essential for vanilla cupcakes—use a good-quality vanilla or paste for best flavor.
- Butter: Unsalted butter allows control over salt; add a pinch of salt to taste. If you use salted butter, omit extra salt.
- Liquid: I combine milk and sour cream for texture and tang. Greek yogurt works as a substitute for sour cream.
American Buttercream
Mini cupcakes pair well with any frosting. I usually use American buttercream for its simplicity and pipeability, but Swiss or French buttercream are great alternatives if you prefer a silkier finish. You can flavor the buttercream with vanilla, cocoa, peanut butter, cookie butter, cinnamon, or other extracts to vary the taste.
Frequently Asked Questions (FAQs)
Can I double the recipe?
Yes. The small-batch recipe yields about 24 mini cupcakes; doubling the ingredients will make around 48 mini cupcakes.
Can I make these mini cupcakes chocolate flavor?
Yes—swap part of the flour for cocoa powder. For a chocolate mini cupcake try 2/3 cup (80g) flour plus 1/4 cup (20g) cocoa powder and use a whole egg. Alternatively follow the small-batch chocolate cupcake recipe and bake it in a mini muffin tin.
How can I customize these?
There are countless ways to personalize mini cupcakes. Add a spoonful of jam, peanut butter, Nutella, or ganache to the frosting. Small additions to the batter—like cinnamon, espresso powder, lemon zest, or different extracts—also change the profile without upsetting the texture. For even more frosting ideas, my cookbook contains numerous flavor variations.
How to store mini cupcakes
Store unfrosted or simply frosted mini cupcakes at room temperature for 1–2 days. For longer storage, place them in an airtight container or cupcake carrier and refrigerate for up to a week. To freeze, arrange cupcakes in an airtight container, seal in a freezer bag, press out the air, and freeze for 2–3 months. Thaw in the fridge or at room temperature before serving.
Thank you for reading! If you try this recipe, I’d love to see your creations and how you decorate them—tag me on Instagram. Happy baking and enjoy every bite!
Love, B
Cakes
Mini Cupcakes Recipe
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Ingredients
Vanilla Cupcakes
- 90 grams cake flour, spooned and leveled
- 1 tsp baking powder
- 1/4 tsp salt
- 100 grams granulated sugar
- 56 gram butter, melted
- 1 large egg white, room temperature
- 1 tsp vanilla extract
- 60 mL whole milk, room temperature
- 56 grams sour cream
Vanilla Buttercream
- 113 grams unsalted butter, room temperature
- 240 grams powdered sugar, spooned and leveled
- 1-2 tsp vanilla extract, or paste
- 30-60 mL heavy whipping cream, room temperature
Method
Vanilla Cupcakes
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Preheat the oven to 350F/177C convection and line a mini muffin tin with cupcake liners (preferably a light colored pan).
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In a medium bowl, whisk together the cake flour, baking powder, salt and sugar.
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Add the melted butter to the dry ingredients and whisk until combined.
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Add the egg white and vanilla extract and mix until combined.
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Add the milk and sour cream and mix just until the batter is smooth.
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Fill each cupcake liner about 3/4 full. Bake for 10–12 minutes. The center should spring back when gently pressed.
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Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a cooling rack. Cool completely before frosting.
Vanilla Buttercream
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Place butter in the bowl of a stand mixer fitted with a whisk attachment. Beat for about five minutes, scraping the bowl halfway through.
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Add powdered sugar and vanilla extract. Beat on low until combined, then increase to medium-high for another five minutes, scraping the bowl as needed.
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Add heavy cream and beat until the frosting is smooth. Pipe onto cooled cupcakes and decorate as desired.