Mini Cupcakes That Steal the Show
These mini cupcakes are soft, fluffy, and full of sweet, comforting flavor in every bite. Whether you go with classic vanilla, rich chocolate, or festive red velvet, they’re the perfect little treat for birthdays, holidays, and everything in between.
Equipment
- 24-cup mini muffin tin
- Paper liners or nonstick spray
- Mixing bowls (2)
- Whisk and spatula
- Small cookie scoop or spoon
- Wire cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- ½ cup milk whole or 2%
- 2 tsp vanilla extract
Optional Add-Ins:
- 2 Tbsp cocoa powder for mini chocolate cupcakes
- 1 Tbsp red gel food coloring + 1 tsp cocoa powder for mini red velvet cupcakes
- Sprinkles for mini Christmas cupcakes or mini Halloween cupcakes
Instructions
- Preheat oven to 350°F (175°C) and line mini muffin tin.
- Whisk flour, sugar, baking powder, and salt in one bowl.
- In another bowl, whisk butter, eggs, milk, and vanilla.
- Combine wet and dry ingredients gently — do not overmix.
- Fold in optional cocoa or coloring, if using.
- Fill liners ¾ full and bake 10–12 minutes.
- Let cool in pan 5 minutes, then on rack before frosting.
Notes
Let cupcakes cool fully before decorating — frosting sticks better and holds its shape beautifully.