Mini Cupcakes

These mini cupcakes are irresistibly cute and delicious! Perfectly moist with creamy frosting, they’re ideal for any celebration or sweet craving.

Prep Time20

Cook Time12

Total Time32

Course: Dessert

Keyword: Baking, Cupcakes, Easy, Mini

Servings: 24 servings

Preheat your oven to 350°F (175°C).
Line your mini cupcake pan with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer on medium speed until light and fluffy.
Beat in the large egg and vanilla extract until fully combined, scraping down the sides as needed.
Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing just until combined without overmixing.
Using a small cookie scoop or spoon, fill each mini cupcake liner about two-thirds full with batter.
Bake for 10-12 minutes, or until a toothpick inserted into the center comes out clean.
Remove cupcakes from oven and let cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.

In a large mixing bowl, beat the unsalted butter until creamy.
Gradually add the powdered sugar, mixing on low speed until combined.
Add the heavy cream, vanilla extract, and a pinch of salt, then beat on high speed until light and fluffy.
Once cupcakes are completely cooled, frost each cupcake with the creamy frosting using a piping bag or spatula.
Optionally, decorate with sprinkles, fruit, or chocolate shavings.

Use room temperature ingredients for the best mixing and texture.
Do not overmix the batter to keep cupcakes light and fluffy.
Store cupcakes in an airtight container at room temperature up to 3 days or refrigerate for up to a week.