Are you ready for a sweet adventure? Mini cupcakes are the perfect treat to satisfy your cravings and add a touch of whimsy to any gathering. With their adorable size and endless flavor combinations, it’s no wonder why they’re a favorite among bakers and dessert lovers alike.
In this article, we’ll be sharing 20 irresistible mini cupcake recipes that will take your baking skills to the next level. From classic vanilla bean with buttercream frosting to decadent chocolate fudge with ganache drizzle, there’s something for everyone on this list. Whether you’re a seasoned baker or just starting out, these bite-sized treats are sure to bring joy and satisfaction to anyone who tries them.
So what are you waiting for? Dive in and discover the world of mini cupcakes, where every bite is a delight!
Vanilla Bean Mini Cupcakes with Buttercream Frosting
Brighten up your day with these adorable and delicious mini cupcakes, infused with the warmth of vanilla bean and topped with a creamy buttercream frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons pure vanilla extract
– 1/4 cup whole milk
– Buttercream frosting ingredients (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add vanilla extract and milk; mix until combined.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Buttercream Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons pure vanilla extract
Mix all ingredients together until smooth and creamy. Spread or pipe onto cooled cupcakes.
Chocolate Fudge Mini Cupcakes with Ganache Drizzle
Elevate your dessert game with these bite-sized treats that pack a punch of chocolatey goodness. Moist, fudgy cupcakes smothered in a velvety ganache drizzle will satisfy any sweet tooth.
Ingredients:
For the cupcakes:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
For the ganache:
– 1/2 cup heavy cream
– 1/4 cup unsalted butter, softened
– 2 cups semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with cupcake liners.
2. Whisk together flour, sugar, cocoa powder, baking powder, and salt. Add milk, eggs, and vanilla extract; whisk until smooth.
3. Divide batter evenly among the cups. Bake for 12-15 minutes or until a toothpick comes out clean.
4. Allow cupcakes to cool completely. Prepare ganache by heating cream in microwave until hot, then stirring in butter and chocolate chips until melted and smooth.
5. Drizzle ganache over cooled cupcakes.
Cooking Time: 12-15 minutes per batch
Red Velvet Mini Cupcakes with Cream Cheese Frosting
These bite-sized treats pack a big punch of flavor and color, perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/4 cup vegetable oil
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F. Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, oil, eggs, red food coloring, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar to taste
Beat cream cheese and butter until smooth. Add vanilla extract and powdered sugar to taste.
Lemon Blueberry Mini Cupcakes with Lemon Glaze
Brighten up your day with these moist and flavorful mini cupcakes, infused with the sweetness of blueberries and the tanginess of lemon. Perfect for a special treat or as a delightful addition to any gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons freshly squeezed lemon juice
– 1 cup whole milk
– 1 cup fresh or frozen blueberries
– Confectioners’ sugar, for dusting (optional)
– Lemon glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, lemon juice, and milk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries.
6. Divide batter evenly among muffin cups.
7. Bake for 15-18 minutes or until a toothpick inserted in the center comes out clean.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Mix until smooth and drizzle over cooled cupcakes. Dust with confectioners’ sugar, if desired.
Strawberry Shortcake Mini Cupcakes with Whipped Cream
These bite-sized treats are the perfect blend of sweet and tangy, topped with a dollop of whipped cream and fresh strawberries. A classic dessert gets a mini makeover for your next gathering or snack time.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups hulled and sliced strawberries
– Confectioners’ sugar (for dusting)
– Whipped cream (store-bought or homemade)
Instructions:
1. Preheat oven to 350°F (180°C). Line mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time; beat well.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among mini muffin cups. Top each with 1-2 strawberry slices.
6. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar and topping with whipped cream.
Cook Time: 12-15 minutes
Salted Caramel Mini Cupcakes with Caramel Frosting
These bite-sized treats combine rich salted caramel and velvety frosting, perfect for a sweet indulgence. With only a few ingredients and simple steps, you can enjoy these mini masterpieces in no time!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 cup caramel sauce (homemade or store-bought)
– Caramel frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk butter, eggs, and vanilla extract.
4. Combine wet and dry ingredients; stir in caramel sauce.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick comes out clean.
Caramel Frosting:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, at room temperature
– 1/4 cup granulated sugar
– 2 tablespoons caramel sauce
Mix all ingredients until smooth. Drizzle over cooled cupcakes and serve.
Peanut Butter Chocolate Mini Cupcakes with Reese’s Topping
These bite-sized treats combine the creamy richness of peanut butter with the deep flavor of dark chocolate, topped with a crunchy Reese’s Pieces crust.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1/4 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup creamy peanut butter
– 1 large egg
– 1 tablespoon milk
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– 1/4 cup Reese’s Pieces
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a medium bowl.
3. In a large bowl, combine peanut butter, egg, milk, and vanilla extract. Stir until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Melt chocolate chips in the microwave (30 seconds at a time, stirring between each interval). Allow to cool slightly.
6. Spoon batter into liners, filling 3/4 of the way full. Top with melted chocolate and sprinkle with Reese’s Pieces.
7. Bake for 12-15 minutes or until toothpick inserted comes out clean.
Cooking Time: 12-15 minutes
Enjoy your delicious Peanut Butter Chocolate Mini Cupcakes with Reese’s Topping!
Funfetti Mini Cupcakes with Vanilla Buttercream
These bite-sized treats are perfect for parties or special occasions. With their colorful funfetti interior and creamy vanilla buttercream topping, they’re sure to bring a smile to anyone’s face.
Ingredients:
– 1 and 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup funfetti sprinkles
– Vanilla buttercream frosting (see below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Fold in funfetti sprinkles.
6. Divide batter evenly among muffin cups. Bake for 12-15 minutes or until a toothpick comes out clean.
Vanilla Buttercream Frosting:
– 1/2 cup unsalted butter, at room temperature
– 1 and 1/2 cups powdered sugar
– 1 teaspoon vanilla extract
Beat butter until creamy, then gradually add powdered sugar and vanilla extract. Adjust consistency as needed.
Coconut Lime Mini Cupcakes with Coconut Cream Frosting
Brighten up your day with these bite-sized tropical treats, infused with the flavors of coconut and lime. These mini cupcakes are perfect for parties or snacks.
Ingredients:
For the Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened coconut milk
– 2 large eggs
– 1 teaspoon lime zest
– 2 tablespoons freshly squeezed lime juice
For the Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 teaspoons shredded coconut
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together coconut milk, eggs, lime zest, and lime juice.
4. Add dry ingredients to wet ingredients; stir until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until toothpick comes out clean.
7. Let cool completely before frosting.
Cooking Time: 12-15 minutes
Pumpkin Spice Mini Cupcakes with Cinnamon Frosting
Get ready to fall in love with the cozy flavors of autumn! These bite-sized treats combine the warmth of pumpkin spice and cinnamon, perfect for a quick pick-me-up or as a sweet addition to your holiday gatherings.
Ingredients:
For the cupcakes:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/2 cup canned pumpkin puree
– 1/4 teaspoon baking powder
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup whole milk
– 2 large eggs
For the frosting:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, pumpkin puree, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together milk, eggs, and vanilla extract. Add the dry ingredients and mix until just combined.
4. Divide batter evenly among mini muffin cups.
5. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
6. Allow cupcakes to cool completely before frosting with cinnamon buttercream.
Cooking Time: 12-15 minutes
Banana Nut Mini Cupcakes with Cream Cheese Swirl
Moist banana nut mini cupcakes filled with a tangy cream cheese swirl – the perfect treat for any occasion!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 ripe bananas, mashed
– 1/4 cup chopped walnuts
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– Cream cheese swirl ingredients (below)
Cream Cheese Swirl:
– 8 ounces cream cheese, softened
– 1 tablespoon granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine mashed bananas, chopped walnuts, and softened butter. Beat until smooth.
4. Add eggs one at a time, beating well after each addition.
5. Gradually add dry ingredients to wet ingredients, mixing until just combined.
6. Divide batter evenly among muffin cups.
7. Prepare cream cheese swirl by beating together cream cheese, sugar, and vanilla extract.
8. Dollop cream cheese mixture on top of each cupcake.
9. Bake for 12-15 minutes or until a toothpick comes out clean.
Cooking Time: 12-15 minutes
Cookies and Cream Mini Cupcakes with Oreo Crumbles
These bite-sized treats combine the classic flavors of cookies and cream with a delightful Oreo crunch. Perfect for parties or as a sweet treat, these mini cupcakes are sure to please!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 2 tablespoons whole milk
– 1 teaspoon vanilla extract
– 12-15 Oreo cookies, crushed
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, egg, milk, and vanilla extract. Whisk until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Fold in crushed Oreos.
6. Divide batter evenly among cupcake liners.
7. Bake for 12-15 minutes or until a toothpick comes out clean.
8. Let cool completely before dusting with confectioners’ sugar.
Cooking Time: 12-15 minutes
Raspberry Almond Mini Cupcakes with Almond Glaze
Raspberry Almond Mini Cupcakes with Almond Glaze: Sweet and tangy, these bite-sized treats are perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup fresh raspberries
– 1/4 cup sliced almonds
– Almond glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined. Fold in raspberries and almonds.
5. Divide batter evenly among muffin cups. Bake for 12-15 minutes or until a toothpick comes out clean.
Almond Glaze:
– 1 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 1 teaspoon almond extract
Mix powdered sugar, butter, and almond extract until smooth. Drizzle over cooled cupcakes.
Mint Chocolate Chip Mini Cupcakes with Mint Frosting
These bite-sized treats are perfect for hot summer days or anytime you need a pick-me-up. Moist chocolate cake, crunchy mint chips, and creamy mint frosting come together in a delightful combination.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon peppermint extract
– 1 cup semi-sweet chocolate chips
– Mint frosting (recipe below)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together milk, eggs, and peppermint extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Melt chocolate chips in microwave or double boiler. Allow to cool slightly.
6. Fold melted chocolate into cake batter.
7. Divide batter evenly among mini muffin cups.
8. Bake for 12-15 minutes, or until a toothpick inserted comes out clean.
Mint Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tablespoons peppermint extract
– 2-3 drops green food coloring (optional)
Beat butter and powdered sugar together until smooth. Add peppermint extract and mix until combined. If desired, add a few drops of green food coloring to tint the frosting.
Carrot Cake Mini Cupcakes with Cream Cheese Frosting
These bite-sized treats combine the warmth of carrot cake with the tanginess of cream cheese frosting, making them a perfect dessert for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated carrots
– 1/2 cup chopped walnuts (optional)
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. Add softened butter and mix until just combined.
4. Beat in eggs one at a time, followed by grated carrots and chopped walnuts (if using).
5. Divide batter evenly among mini muffin cups.
6. Bake for 12-15 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar (as needed)
Beat cream cheese and butter until smooth. Add vanilla extract. Gradually add powdered sugar to desired consistency.
Tiramisu Mini Cupcakes with Coffee Buttercream
These bite-sized treats combine the rich flavors of tiramisu and coffee buttercream, perfect for a pick-me-up or a party treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 tablespoons instant coffee powder
– 2 tablespoons heavy cream
– Coffee buttercream (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and eggs until light and fluffy. Add coffee powder and whisk until combined.
4. Gradually add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until a toothpick comes out clean.
Coffee Buttercream:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tablespoons instant coffee powder
– 2 tablespoons heavy cream
Beat butter and powdered sugar until smooth. Add coffee powder and cream, beating until combined.
Apple Cinnamon Mini Cupcakes with Brown Sugar Frosting
These bite-sized treats combine the warmth of cinnamon and the sweetness of brown sugar to create a delightful autumnal dessert.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1/2 cup apple cider or apple sauce
– Confectioners’ sugar for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with apple cider or apple sauce.
5. Divide batter evenly among muffin cups.
6. Bake for 12-15 minutes or until toothpick inserted in center comes out clean.
Brown Sugar Frosting:
1. In a small bowl, whisk together 2 tablespoons brown sugar and 2 tablespoons confectioners’ sugar.
2. Add 1 tablespoon unsalted butter, softened, to the mixture and whisk until smooth.
Black Forest Mini Cupcakes with Cherry Topping
These bite-sized treats are a twist on the classic Black Forest cake, featuring rich chocolate cupcakes topped with whipped cream, cherry preserves, and shaved chocolate. Perfect for a party or special occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
– Whipped cream, for topping
– Cherry preserves, for topping
– Shaved chocolate, for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a mini muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder, milk, eggs, and vanilla extract.
4. Gradually add dry ingredients to wet ingredients, whisking until smooth.
5. Divide batter evenly among cupcake liners.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before topping with whipped cream, cherry preserves, and shaved chocolate.
Cooking Time: 12-15 minutes
Matcha Green Tea Mini Cupcakes with White Chocolate Drizzle
Brighten up your day with these bite-sized Matcha green tea cupcakes, topped with a rich white chocolate drizzle. Perfect for a afternoon pick-me-up or as a unique dessert for your next gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons matcha powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– Confectioners’ sugar, for dusting
– White chocolate chips, for drizzling
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, matcha powder, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
5. Divide batter evenly among muffin cups. Bake for 12-15 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before drizzling with melted white chocolate.
Cooking Time: 12-15 minutes per batch
S’mores Mini Cupcakes with Marshmallow Frosting
Get ready to bring the campfire classic to a whole new level! These bite-sized mini cupcakes are packed with chocolatey goodness, gooey marshmallows, and crunchy graham cracker crumbs.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the marshmallow frosting:
– 1 cup powdered sugar
– 1/4 cup unsalted butter, softened
– 2-3 tablespoons marshmallow creme
Instructions:
1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder, milk, eggs, and vanilla extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before frosting with marshmallow frosting (whisk together powdered sugar, butter, and marshmallow creme until smooth).
Cooking Time: 12-15 minutes
Summary
Get ready to indulge in the sweetness of 20 delicious mini cupcake recipes that will leave you craving for more! From classic flavors like vanilla and chocolate to unique combinations like strawberry shortcake and matcha green tea, these bite-sized treats are sure to satisfy your sweet tooth. With a range of frostings and toppings to choose from, including buttercream, ganache, and whipped cream, you’ll find the perfect combination to suit your taste buds.
