Description

Delightful mini cupcakes that are perfect for any occasion. These bite-sized treats feature a tender, moist crumb with a balance of sweetness and a hint of vanilla. Optional cocoa powder can transform them into chocolate mini cupcakes, while sprinkles add a colorful festive touch. Easy to prepare and bake, these cupcakes make a fun and versatile dessert.

Ingredients

Scale

Dry Ingredients

1 cup All-purpose flour (Provides structure and tenderness.)
1 teaspoon Baking powder (Leavening agent for fluffiness.)
1/2 teaspoon Baking soda (Works with acidic ingredients for a lighter texture.)
1/4 teaspoon Salt (Balances sweetness.)
1/4 cup Cocoa powder (Optional for chocolate flavor.)

Wet Ingredients

1/2 cup Unsalted butter (Adds richness and flavor.)
1 cup Granulated sugar (Sweetens the batter and contributes to moisture.)
2 large Eggs (Binds ingredients and provides moisture.)
1/2 cup Milk (Enhances moisture and texture.)
1 teaspoon Vanilla extract (Adds aromatic flavor.)

Optional Toppings

1/4 cup Sprinkles (Optional for decoration.)

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a mini cupcake pan with paper liners to ensure easy removal and even baking.
Cream Butter and Sugar: Using an electric mixer, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy, which helps create a tender texture.
Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing thoroughly after each addition to ensure they’re well blended. Then, add the vanilla extract for flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet batter, alternating with milk. Mix gently and only until just combined to avoid overworking the batter.
Add Cocoa (Optional): If making chocolate mini cupcakes, fold in the cocoa powder until the batter is smooth and uniform in color.
Fill Cupcake Liners: Spoon the batter into each mini cupcake liner, filling them about two-thirds full to allow room for rising without overflowing.
Bake: Place the pan in the preheated oven and bake for 12-15 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool: Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely, preventing sogginess.
Decorate: Once cooled, decorate with your favorite frosting and sprinkles or toppings for a festive finish.

Notes

Ensure butter is softened for easy creaming with sugar.
Do not overmix batter after adding flour to keep cupcakes tender.
Cupcakes can be stored in an airtight container at room temperature for up to 3 days.
For dairy-free alternatives, substitute milk and butter accordingly.
Customize with different frostings and toppings to suit your tastes.