Mini Cupcakes Recipe
Soft, fluffy mini cupcakes topped with pastel frosting—perfect for Easter celebrations and easy to customize.
Equipment
- 1 Mini muffin tin 24-cup
- 24 Cupcake liners Paper
- 2 Mixing bowls Medium & large
- 1 Hand mixer Or stand mixer
- 1 Cooling rack
- 1 Piping bag With tip
Ingredients
- 1 cup all-purpose flour
- ½ cup sugar
- ¼ cup butter softened
- ½ cup milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch salt
- 1 large egg
- 1 cup buttercream frosting pastel colored
- ½ cup sprinkles Easter-themed
Instructions
- Preheat oven to 350°F (175°C) and line mini muffin tin.
- In a bowl, cream butter and sugar until light and fluffy.
- Add egg and vanilla, then mix well.
- Combine dry ingredients separately, then gradually add to wet mixture.
- Pour in milk and mix until smooth.
- Fill liners 2/3 full and bake for 10–12 minutes.
- Cool completely, then frost and decorate.
Video
Notes
- Use gel food coloring for vibrant pastel frosting.
- Do not overfill liners to avoid overflow.
- Rotate pan halfway through baking for even results.
For bakery-style results, chill your cupcakes slightly before piping frosting—this helps create clean, professional swirls.
