Mini cupcakes are the ultimate treat for any gathering, offering a delightful, bite-sized indulgence that’s sure to please everyone. Whether I’m hosting a party, attending a gathering, or simply craving a sweet snack, these mini cupcakes are easy to make and can be customized with my favorite frosting and toppings. This simple recipe helps me create a batch of delicious mini cupcakes that are light, fluffy, and full of flavor.
Why You’ll Love This Recipe
I love how these mini cupcakes come out perfectly moist and tender every time. The combination of sour cream and whole milk in the batter keeps them soft, while the vanilla adds a lovely warmth. Plus, they bake quickly, which is great when I’m short on time but want to impress guests. I also enjoy customizing the frosting with different colors and toppings, making these cupcakes ideal for any occasion—from birthdays to casual get-togethers.
Ingredients:
For the Cupcakes:
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2-3 tablespoons heavy cream
Food coloring (optional)
Sprinkles or other toppings (optional)
Directions:
Preheat your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and whole milk. I start and end with the dry ingredients, mixing until just combined to avoid overmixing.
Spoon the batter into the prepared mini muffin pans, filling each cup about 2/3 full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean. Let the mini cupcakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Mix in the vanilla extract and heavy cream until the frosting reaches the desired consistency. Add food coloring if I want to customize the look.
Once the cupcakes are fully cooled, I frost them using a piping bag or spatula, and add sprinkles or other toppings as I like.
Servings and Timing
This recipe makes about 36 mini cupcakes, perfect for a party or sharing. Preparation and baking take around 30 minutes total, with additional time for cooling and frosting.
Variations
I sometimes swap out the vanilla extract for almond or lemon extract for a different flavor profile. For a chocolate twist, adding 2 tablespoons of cocoa powder to the dry ingredients works well. The frosting can also be replaced with cream cheese frosting or a simple glaze depending on the occasion. Toppings like chopped nuts, shredded coconut, or fresh berries add an extra special touch.
Storage/Reheating
I store leftover mini cupcakes in an airtight container at room temperature for up to 2 days. If I want them to last longer, I refrigerate them for up to 5 days or freeze them for up to 3 months. To reheat, I gently warm them in the microwave for 10-15 seconds, but I avoid heating frosted cupcakes for too long to prevent melting.
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FAQs:
Can I make the cupcake batter ahead of time?
Yes, I can prepare the batter a few hours in advance and keep it covered in the fridge. Just give it a gentle stir before filling the pans.
What can I use instead of sour cream?
Greek yogurt or buttermilk works well as substitutes and still keeps the cupcakes moist.
Can I make these cupcakes gluten-free?
Absolutely! I replace the all-purpose flour with a gluten-free flour blend in equal amounts.
How do I prevent the cupcakes from drying out?
I make sure not to overbake and store the cupcakes properly in an airtight container.
Can I pipe the frosting without a piping bag?
Yes, I often use a spatula or even a plastic bag with the corner snipped off for easy frosting application.
Conclusion:
I find these mini cupcakes to be a versatile, crowd-pleasing treat that’s simple to make and fun to customize. Whether for a celebration or just a sweet moment to myself, this recipe delivers consistent results with plenty of room for creativity. I enjoy sharing them with friends and family, knowing that everyone will appreciate their light texture and delightful flavor.
📖 Recipe:
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Mini Cupcakes
- Total Time: 30 minutes
- Yield: 36 mini cupcakes
- Diet: Vegetarian
Description
Delicious mini cupcakes that are moist, tender, and perfect for any occasion, topped with creamy vanilla frosting and customizable with your favorite colors and toppings.
Ingredients
1 1/4 cups all-purpose flour
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup whole milk
For the Frosting:
1/2 cup unsalted butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
2–3 tablespoons heavy cream
Food coloring (optional)
Sprinkles or other toppings (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line mini muffin pans with mini cupcake liners.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and whole milk, starting and ending with the dry ingredients. Mix until just combined.
- Spoon the batter into the prepared mini muffin pans, filling each cup about 2/3 full. Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
- Let the mini cupcakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely.
- For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla extract and heavy cream until the frosting reaches the desired consistency. Add food coloring if desired.
- Once the cupcakes are fully cooled, frost them using a piping bag or spatula, and add sprinkles or other toppings as you like.
Notes
You can substitute sour cream with Greek yogurt or buttermilk to keep cupcakes moist.
For a gluten-free version, replace all-purpose flour with a gluten-free flour blend.
Do not overbake to prevent drying out the cupcakes.
Store leftover cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze cupcakes for up to 3 months for longer storage.
Use a spatula or a plastic bag with a snipped corner if you don’t have a piping bag.
Try variations like almond or lemon extract, or add cocoa powder for a chocolate twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 90
- Sugar: 10g
- Sodium: 55mg
- Fat: 4g
- Saturated Fat: 2.5g
- Unsaturated Fat: 1.2g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.2g
- Protein: 1g
- Cholesterol: 25mg
