Mini Cupcakes
Treat yourself to a bite of heaven with these delicious Mini Cupcakes! Perfect for parties, celebrations, or just because, these treats will be sure to tickle your sweet tooth. Get baking now and enjoy the flavor of Mini Cupcakes!
Servings: 78 Mini Cupcakes
Calories: 47kcal
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
Serving: 1Mini Cupcake | Calories: 47kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 17mg | Potassium: 32mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 55IU | Calcium: 14mg | Iron: 0.2mg
