Mini Cupcake Recipe

This mini cupcake recipe creates soft, fluffy cupcakes with rich homemade flavor and simple baking steps. These bite-sized cupcakes bake quickly, stay moist, and work perfectly for birthdays, parties, holidays, and family desserts.

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Course: Dessert

Cuisine: American

Keyword: Mini Cupcake Recipe

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings: mini cupcakes

Calories: 115kcal

Author: Lila benett

Cost: 2

Equipment

mini cupcake tray
mini cupcake liners
mixing bowls
whisk
hand mixer or stand mixer

Ingredients

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
1/4 cup vegetable oil
1/2 cup milk
2 tsp vanilla extract

Instructions

Preheat the oven to 350°F and line a mini cupcake tray with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the butter and sugar until light and creamy.
Add the eggs, milk, oil, and vanilla extract to the butter mixture and mix until combined.
Slowly combine the dry ingredients with the wet ingredients and stir gently until the batter becomes smooth.
Fill each mini cupcake liner about halfway to two-thirds full with batter.
Bake for 10–12 minutes or until the tops are lightly golden and a toothpick comes out clean.
Allow the mini cupcakes to cool completely before frosting and serving.

Notes

Mini cupcakes bake faster than regular cupcakes, so watch the oven carefully to avoid overbaking. Use room-temperature ingredients for softer crumbs and smoother batter. Let cupcakes cool fully before frosting.

Nutrition