Mini Cupcakes
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Mini Cupcakes are the perfect way to enjoy a sweet snack without going overboard. They offer just enough sugar to calm your sweet tooth while being small enough to have more than one without feeling guilty!
These cute Mini Cupcakes are always a hit at parties and potlucks. We used a silver mountain cake as the base for this recipe, and it is the one in the recipe card below, but you can use our tips for making Mini Cupcakes with any standard cake or cupcake recipe.
I have used several of my cake recipes and have succeeded with all of them. If you’re not into scratch made cake recipes, it’s OK to use a box cake mix and follow the directions for ingredient use and mixing the batter.
You can even use a doctored cake mix like our white wedding cake recipe.
Mini Cupcakes are a great for any occasion. You can dress up your Mini Cupcakes with fun toppings like sprinkles or edible glitter. Kids really like the ones that are decorated like mini snow cones. Use a cookie scoop to place rounded mounds of icing on each cupcake, then roll the sides in your favorite colors.
Ingredients
- All-purpose flour
- Granulated white sugar
- Baking powder
- Butter
- Milk
- Vanilla extract
- Egg whites
How to Make Mini Cupcakes
- Preheat the oven to 350°F and spray a mini muffin pan with non-stick cooking spray.
- Place mini cupcake liners in each hole for easy removal after baking.
- Mix the flour, sugar, and baking soda in a large bowl until combined.
- Add the butter and milk to the mixture and beat until combined.
- Continue mixing for 2 minutes.
- Add the vanilla extract and egg whites to the thick batter, and beat for two minutes.
- Fill each liner with one tablespoon of batter, no more than that, as the cupcakes will overflow.
- Bake the Mini Cupcakes for 8-12 minutes or until a toothpick is inserted into one of the center cups and comes out clean.
- Allow the Mini Cupcakes to cool in the pan for a few minutes before removing them from the muffin tin, then cool completely before frosting or decorating.
Mini Cupcakes Baking Time
When I serve these, the most frequently asked question is, “Where did you buy these.”
The next one is, “How long do you bake them?”
It doesn’t matter if you make these in, lemon, chocolate, red velvet, or any variety in between; they should bake in about 8 to 12 minutes. Check one of the cupcakes by sticking a toothpick into the center of one that is located in the middle of the pan after 8 minutes of baking. When the toothpick comes out clean, the cupcakes are done.
Frosting
You can use any frosting! The only limit is your imagination. Whenever I use the cake recipe below, I use the same simple vanilla buttercream frosting on my white wedding cake.
Expert Tips
- Fluff the flour before measuring.
- Spray the mini cupcake pan with baking spray before using. Even though you will use cupcake liners, any overflow will spill over and stick. Trust me – I’ve pried my fair share of muffins and cupcakes from my pan.
- A #40 cookie scoop holds about 1 tablespoon of batter, perfect for filling each liner.
- Do not fill the mini cupcake liners more than ⅔ full. In this case, less is more.
- Check a center cupcake for doneness after baking for 8 minutes.
- Allow the Mini Cupcakes to cool completely before icing.
- Allow the mini muffin pan to cool to room temperature before using it for another batch of cupcakes.
Storing
Mini Cupcakes can be stored at room temperature. They will stay fresh for 3 days.
You can also store them in an airtight container or sealed baggie in the refrigerator for up to 7 days. They can also be stored in a freezer for up to 3 months.
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Mini Cupcakes
Ingredients
- 2 1/4 cups all-purpose flour fluffed before measuring
- 3 1/2 teaspoons baking powder
- 2/3 cup salted butter softened
- 1 2/3 granulated sugar
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 5 egg whites
Instructions
- Preheat the oven to 350℉.
- Spray a mini muffin pan lightly with non-stick spray.
- Line each hole with a Mini Cupcake liner.
- Combine the flour, sugar, and baking soda in a large mixing bowl and stir to combine.
- Add the softened butter and milk and beat until combined. It will be thick.
- Continue mixing for 2 minutes.
- Add the egg whites and vanilla.
- Beat for another two minutes.
- Fill each liner 2/3 full of batter (about 1 tablespoon of batter). Don’t overfill.
- Bake the cupcakes for 8 to 12 minutes. Check for doneness by sticking a toothpick into the middle of one of the cupcakes on an inside row as soon as the tops look dry, about 8 minutes.
- Remove them from the oven when they are done.
- Allow the Mini Cupcakes to cool for at least 5 minutes, then remove from the pan.
- Allow to cool completely before frosting or decorating.
Notes
- Before measuring flour, fluff it to get an accurate measurement.
- Grease the mini cupcake pan with baking spray to prevent any batter from overflowing and sticking to the pan.
- Use a small cookie scoop (such as a #40 scoop) when filling the cupcake liners, making sure each liner is only ⅔ full.
- Check for doneness after 8 minutes of baking by testing one cupcake from the center of the pan.
- Allow Mini Cupcakes to cool completely before icing and make sure the mini muffin pan is at room temperature before using for another batch.
1/2 cup salted Butter, softened
1 pound Powdered Sugar about 3 3/4 cups
3 tablespoons of milk more may be needed
1 1/2 teaspoons vanilla extract
- Mix shortening and butter in a large bowl. Beat on medium-high for 5 minutes or until creamy.
- Add the powdered sugar 1 cup at a time, beating on low speed until all sugar is incorporated.
- In a separate bowl, combine milk and vanilla extract until blended. Add the milk mixture to the icing. Beat on low speed until combined, then use medium-high speed for 5 minutes or until desired consistency.
- If you want a thinner icing, slowly add milk 1 tablespoon at a time, mixing well on low speed between additions. Test icing for desired consistency before using.
Nutrition
Nutrition information is automatically calculated and may vary based on exact ingredients used. For accuracy, consult a registered dietitian or nutritionist.
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This recipe was written and tested by a human.
Editor: Oliver Baysinger
Elizabeth (Beth) Mueller
Elizabeth (Beth) Mueller is a food journalist, CEO of Pear Tree Kitchen, and co-creator of Food Blogger Help. She also has a bachelor’s degree in philosophy and a registered nurse licensed in the State of Oklahoma. When she has free time between writing, blogging, and cooking, she can be found volunteering as an RN with the Oklahoma Medical Reserve Corps.