Description
These delightful mini cupcakes are perfect bite-sized treats that combine a tender crumb with a rich buttery flavor. Whether enjoyed plain or baked with cocoa powder for a chocolate twist, they offer a moist texture with just the right amount of sweetness, topped with colorful sprinkles or your favorite frosting for a festive finish.
Ingredients
Scale
Dry Ingredients
- 1 cup All-purpose flour (Provides structure and tenderness.)
- 1 teaspoon Baking powder (Leavening agent for fluffiness.)
- 1/2 teaspoon Baking soda (Works with acidic ingredients for a lighter texture.)
- 1/4 teaspoon Salt (Balances sweetness.)
- 1/4 cup Cocoa powder (Optional for chocolate flavor.)
Wet Ingredients
- 1/2 cup Unsalted butter (Adds richness and flavor.)
- 1 cup Granulated sugar (Sweetens the batter and contributes to moisture.)
- 2 large Eggs (Binds ingredients and provides moisture.)
- 1/2 cup Milk (Enhances moisture and texture.)
- 1 teaspoon Vanilla extract (Adds aromatic flavor.)
Decoration
- 1/4 cup Sprinkles (Optional for decoration.)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners to ensure easy removal and neat presentation.
- Cream butter and sugar: Using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color, which ensures a tender cupcake texture.
- Incorporate eggs and vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing thoroughly after each addition to maintain a smooth batter. Then, mix in the vanilla extract for enhanced flavor.
- Mix dry ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly throughout the flour.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet mixture, alternating with the milk. Mix gently until just combined to avoid overworking the batter, which can make cupcakes tough.
- Add cocoa powder (optional): If making chocolate mini cupcakes, gently fold in the cocoa powder until fully incorporated and smooth.
- Fill cupcake liners: Spoon the batter into the prepared mini cupcake liners, filling each about two-thirds full to allow space for rising.
- Bake: Bake the cupcakes in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center of a cupcake comes out clean indicating they are fully baked.
- Cool cupcakes: Let the cupcakes cool in the pan for 5 minutes to set, then transfer them to a wire rack to cool completely before decorating.
- Decorate: Once cooled, decorate the mini cupcakes with your favorite frosting and sprinkle toppings as desired to add color and flavor.
Notes
- Ensure butter is softened but not melted for proper creaming.
- Do not overmix the batter to keep cupcakes tender.
- To make plain vanilla cupcakes, omit the cocoa powder.
- Use room temperature eggs to help batter combine smoothly.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
