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–+ servings
tiny bite sized sweet cakes

Mini Cupcakes

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Prep Time 15 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 57 minutes
Course Dessert
Cuisine American
Servings 24 mini cupcakes

Equipment

  • 1 mini muffin pan (24-cup)
  • 24 mini paper cupcake liners
  • 2 medium mixing bowls
  • 1 Small mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 electric hand mixer or stand mixer
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 wire cooling rack
  • 1 small offset spatula or piping bag (for frosting)

Ingredients
  

  • 1 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk room temperature
  • 1/2 cup unsalted butter softened
  • 1 3/4 cup powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 1 1–2 tablespoons milk or heavy cream
  • 1 pinch fine salt

Instructions
 

  • Preheat the oven to 350°F (175°C) and line the mini muffin pan with mini paper cupcake liners.
  • In a medium bowl whisk together the flour, baking powder, baking soda, and salt.
  • In another bowl beat the softened butter and granulated sugar with an electric mixer until light and fluffy, about 2–3 minutes.
  • Add the eggs to the butter mixture one at a time, beating well after each addition.
  • Mix in the vanilla extract until fully combined.
  • Add half of the dry ingredients to the wet mixture and mix on low speed just until combined.
  • Pour in the milk and mix on low speed until incorporated.
  • Add the remaining dry ingredients and fold gently with a spatula until no dry streaks remain, avoiding overmixing.
  • Divide the batter evenly among the mini liners, filling each about two-thirds full.
  • Bake for 10–12 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the mini cupcakes cool in the pan for 5 minutes.
  • Transfer the cupcakes to a wire rack and let them cool completely for about 25 minutes before frosting.
  • While the cupcakes cool, beat the softened butter for frosting in a bowl until creamy and smooth.
  • Gradually add the powdered sugar, mixing on low at first then increasing speed until fluffy.
  • Beat in the vanilla extract and salt, then add 1 tablespoon of milk or cream and mix until smooth, adding a little more if needed for a pipeable consistency.
  • Once the cupcakes are completely cool, transfer the frosting to a piping bag or use an offset spatula to frost each mini cupcake.

Notes

For best results, use room-temperature ingredients so the batter emulsifies smoothly and creates a tender crumb, and avoid overfilling the liners to prevent domed or overflowing tops. Mini cupcakes bake quickly, so start checking a couple of minutes early to avoid drying them out, and remove them from the hot pan after a short rest so they don’t steam and become soggy. If you plan to pipe tall swirls of frosting, consider doubling the frosting recipe, and you can add food coloring, citrus zest, or extracts to customize flavors. Store frosted cupcakes in an airtight container at room temperature for up to a day or refrigerate for longer, letting them come back to room temperature before serving for the best texture.
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