Description
This Mini Cupcakes Recipe offers a delightful and easy way to make bite-sized vanilla cupcakes perfect for birthday parties, dessert platters, or a sweet treat any time. Featuring a simple batter enriched with vanilla and a tender crumb, these mini cupcakes can be customized with chocolate chips, sprinkles, or fruit pieces. Baked to perfection in under 15 minutes, they are ideal for quick baking sessions and are especially kid-friendly.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
Wet Ingredients
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
Optional Mix-ins
- ½ cup mini chocolate chips
- Sprinkles
- Fruit pieces
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a mini muffin pan with mini cupcake liners or lightly grease the pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until fully combined, ensuring even distribution of leavening.
- Combine Wet Ingredients: In a separate bowl, whisk the whole milk, melted unsalted butter, large egg, and vanilla extract thoroughly until the mixture is smooth and consistent.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients bowl. Stir gently just until the batter is smooth and free of flour pockets; avoid overmixing to keep cupcakes tender.
- Add Optional Mix-ins: If using, carefully fold in mini chocolate chips, sprinkles, or fruit pieces to the batter, distributing them evenly without deflating the mixture.
- Fill the Muffin Cups: Spoon the batter into each mini muffin cup, filling about ¾ full to allow space for rising during baking.
- Bake Mini Cupcakes: Place the prepared pan in the preheated oven and bake for 10–12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Cool and Serve: Let the cupcakes cool in the pan for about 5 minutes to set, then transfer them to a wire rack to cool completely before frosting or serving.
Notes
- Top the cooled mini cupcakes with buttercream, cream cheese frosting, or simply dust with powdered sugar for added flavor.
- This recipe makes a perfect base for birthday parties or dessert platters and is excellent for kid-friendly treats.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.
