There’s a kind of magic in these mini cupcakes—the kind that tempts you to preheat the oven long after bedtime, just for one warm bite. Soft, fluffy, and packed with flavor, they borrow just enough from classic French pâtisserie and Southern-style baking to feel familiar yet fresh.
Each bite tastes as good as Milk Cookies and Lemon Cream Cheese Pound Cake, offering that perfect balance of sweetness, richness, and melt-in-your-mouth tenderness. Plus, they’re versatile enough to carry any frosting, glaze, or sprinkle your heart desires.
Whether you’re chasing a nostalgic childhood treat or crafting a dessert that dazzles at brunch, these minis deliver big joy in small wrappers. Get ready to make them your anytime indulgence—no excuse needed.
What Makes This Recipe Special?
- They taste like a bakery-style dream—tender, fragrant, and dangerously easy to devour straight off the cooling rack.
- I first whipped these up at midnight during a holiday craving, and they instantly filled the kitchen with buttery vanilla warmth—total cozy vibes.
- They’re the perfect size for portion control, but I still end up eating four—there’s just something addictive about how soft and flavorful they are.
- Over time, I’ve experimented with fillings like raspberry jam and espresso ganache—each version taught me something new about balancing flavors.
- Surprisingly, using Greek yogurt instead of sour cream made them lighter and gave me a small but noticeable energy boost post-snack.
Mini Cupcakes Recipe
These mini cupcakes are soft, moist, and delightfully fluffy with a tender crumb and sweet vanilla flavor. Quick to whip up with basic pantry ingredients, they're perfect for parties or sweet cravings. Top with your favorite frosting for a charming, bite-sized treat everyone will love.
Equipment
- Mini cupcake pan
- Cupcake Liners
- Mixing bowls (medium and large)
- Whisk
- Hand mixer
- Measuring cups and spoons
- Rubber spatula
- Toothpick
Ingredients
- ¾ cup 178ml buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)
- 1 ½ cups 186g all-purpose flour
- 1 teaspoon baking powder
- ½ cup 113g unsalted butter, melted
- 3 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- 1 cup 200g granulated sugar
- ½ teaspoon salt
Frosting Options:
- Cream Cheese Frosting
- Vanilla Buttercream Frosting
- Peanut Butter Frosting
- Chocolate Buttercream Frosting
Instructions
- Preheat your oven to 350°F and line the mini cupcake pans with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, add the melted butter and beat in the sugar using a hand mixer for about 30 seconds until the mixture becomes thick and yellow.
- Add the eggs one at a time, beating after each addition, then mix in the vanilla.
- Begin adding the flour mixture and buttermilk alternately, starting and ending with the flour, and mix gently to avoid overmixing.
- Spoon the batter into the liners, filling each about two-thirds full.
- Bake the cupcakes for 9 to 14 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool completely, then frost with your choice of frosting.
- After the frosting school and said it is ready to be served.
Notes
- To ensure even baking, rotate the cupcake pan halfway through the bake time.
- Bring eggs and buttermilk to room temperature for a smoother batter.
| Nutrition | Value |
| Calories | 70kcal |
| Carbohydrates | 1g |
| Fibre | 0.2g |
| Fat | 2g |
| Protein | 1g |
| Cholesterol | 16g |
Variations To Help You Customise This Dish!
- Flavor Twist: Swap vanilla extract for almond, lemon, or coconut extract for a new flavor base. Add citrus zest (like lemon or orange) for extra zing.
- Filling Fun: Use a piping bag to inject the center of each cooled cupcake with jam, lemon curd, Nutella, or cream cheese for a hidden surprise.
- Frosting Swaps: Try cream cheese frosting, whipped ganache, peanut butter frosting, or tinted buttercream to match your party theme or cravings.
- Mix-Ins & Toppings: Fold mini chocolate chips, sprinkles, or crushed Oreos into the batter. Top with edible glitter, fruit slices, or chopped nuts for added texture and flair.
