Mini Cupcakes Obsession
A fun-sized dessert packed with big flavor in every bite. These mini cupcakes are made with pantry-friendly ingredients and bake up soft, fluffy, and irresistibly sweet.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons (or kitchen scale)
- Mini cupcake pan
- Mini cupcake liners (optional but recommended)
- Wire cooling rack
Ingredients
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup milk
- ½ cup unsalted butter softened
- 1 teaspoon vanilla extract
(Optional) ½ cup chocolate chips, fruit pieces, or nuts for variation
Instructions
- Preheat oven to 350°F (175°C).
- Line your mini cupcake pan with liners or lightly grease each cup.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well; then stir in vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl; add to wet mixture, alternating with milk until just mixed.
- Fill each liner about ¾ full.
- Bake for 10–15 minutes or until a toothpick inserted comes out clean.
- Cool in the pan briefly, then transfer to a wire rack to cool completely before frosting or serving.
Notes
They’re best served fresh, but you can freeze them unfrosted for up to three months. Perfect for parties, dessert tables, or a quick sweet fix!