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close up of a mini cupcake

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Mini Cupcakes

prep 45 minutes mins
cook 10 minutes mins
Additional Time 30 minutes mins

Mini cupcakes are the cutest way to eat a classic cupcake! They are just as delicious and quick and easy to bake! 

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Mini Cupcakes

February 22, 2022
July 28, 2025

Recipe By:

Bernice Baran

Mini cupcakes are the cutest way to eat a classic cupcake! They are just as delicious and quick and easy to bake but can serve more people! 

mini cupcakes frosted with white frosting and ruby chocolate swirls

Aren’t mini cupcakes just the cutest things you’ve ever seen?! They’re fun to decorate and perfect to serve. Plus super easy to make and way less finicky than regular sized cupcakes.

bite taken out of a mini cupcake

How to make Mini Cupcakes 

I love mini cupcakes because they are like the appetizer of desserts. You can have a few and still have room for other treats, or if you eat a million of them their small size makes it easily justifiable lol.

To make mini cupcakes I used my Small Batch Vanilla Cupcakes recipe (which is just half my favorite vanilla cupcake recipe) and topped them with American Buttercream. I decorated them using different frosting tips and ruby chocolate curls but you can decorate them however you like!

cupcake batter

Mini Cupcakes 

A versatile recipe is one of the best things because you can make different desserts. Like I said, I used my Small Batch Vanilla Cupcakes for these and the only difference is that you bake them using a mini muffin tin. You can also do the same with the chocolate cupcakes from that post.

Ingredients: 

  • Flour: I use cake flour in cupcakes because they’re much more delicate but I know some people don’t have it at home. You can also do the all-purpose flour – 1 Tbsp + 1 Tbsp cornstarch.
  • Baking Powder: You just need 1 tsp of baking powder but it’s an important ingredient to help get that dome shape. So please don’t skip it or substitute it with baking soda. 
  • Sugar: Everyone loves sugar and at the same time always tries to minimize it. Please, please, PLEASE don’t. It’s important if you want delicious, moist cupcakes and fluffy cupcakes.
  • Egg: I like my vanilla cupcakes to be pale and not brown around the edge so I use just egg whites.
  • Vanilla Extract: This one is pretty obvious. You can’t have vanilla cupcakes without vanilla flavor lol.
  • Butter: I use unsalted butter in cakes and then add a pinch of salt. You can also use salted butter and omit the salt.
  • Liquid: I use a combination of milk and sour cream because I like the texture and flavor when using both. If you don’t have sour cream you can substitute with Greek yogurt. 
raw cupcake batter
cupcakes baked

American Buttercream 

The great thing about cupcakes is you can use whatever frosting you want. I used American Buttercream but you can use half a batch of Swiss Meringue Buttercream or French Buttercream. 

Flavor with vanilla, cocoa powder, peanut butter, cookie butter, cinnamon, etc. to change it up a little.

close up of a mini cupcake

Frequently Asked Questions (FAQs) 

Can I double the recipe? 

Yes you can. My small batch recipe makes 24 mini cupcakes so doubling it gives you 48. 

Can I make these mini cupcakes chocolate flavor? 

Yes! Use 2/3 cup (80g) all-purpose flour and 1/4 cup (20g) of cocoa powder and a whole egg. You can follow my Small Batch Chocolate Cupcakes recipe and just bake them in a mini muffin tin.

How can I customize these? 

There are a million ways to customize your mini cupcakes. Besides decorating them however you like, you can add ¼ cup of jam, peanut butter, nutella or chocolate ganache to your frosting.

I don’t recommend drastically altering the base of the cupcakes to flavor it though. You could certainly add some cinnamon or espresso powder. You could also sub the milk for egg nog or add some lemon zest. And of course, you can add any extracts to you want.

If you want more ideas, my book Frosted has over 60 different frosting recipes.

bite taken out of a mini cupcake

How to store mini cupcakes 

You can store mini cupcakes at room temperature for 1-2 days. To store in the fridge, place them in an airtight container, cupcake holder, or cover them completely with plastic wrap for up to a week. To freeze them, place them in an airtight container and place the container in a freezer bag. Squeeze out all the air and freeze for 2-3 months. 

mini cupcakes frosted

Thanks so much for reading today’s post! If you have any questions just comment down below, I’m happy to answer!

If you make these mini cupcakes I would love to see them and how you decorate them! Make sure to tag me @baranbakery on instagram and order my cookbook, Frosted.

As always, have a blessed day and happy baking!

Love, B

close up of a mini cupcake
Recipes
Occasions

Mini Cupcakes Recipe

prep 45 minutes mins
cook 10 minutes mins
Additional Time 30 minutes mins
total 1 hour hr 25 minutes mins
Serves 24 cupcakes
Mini cupcakes are a cuter way to eat a classic cupcake and just as quick and easy to bake.
Author: Bernice Baran
Print Recipe Pin Recipe email recipe
Servings 24 cupcakes
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Ingredients

Vanilla Cupcakes

  • 3/4 cup (86g) cake flour spooned and leveled
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (56g) butter melted
  • 1 large 30g egg white, room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (59mL) whole milk room temperature
  • 1/4 cup (56g) sour cream

Vanilla Buttercream

  • 1/2 cup (113g) unsalted butter room temperature
  • 2 cup (240g) powdered sugar spooned and leveled
  • 1-2 tsp vanilla extract or paste
  • 2-4 Tbsp (30-60mL) heavy whipping cream room temperature

Method

Vanilla Cupcakes

  1. Preheat the oven to 350F/177C convection (325F/163C conventional) and line a mini muffin tin with cupcake liners (preferably a light colored pan).
  2. In a medium bowl, whisk together the cake flour, baking powder, salt and sugar.
    3/4 cup (86g) cake flour spooned and leveled, 1 tsp baking powder, 1/4 tsp salt, 1/2 cup (100g) granulated sugar
  3. Add the melted butter to the dry ingredients and whisk together until it's combined.
    1/4 cup (56g) butter melted
  4. Add the egg white and vanilla extract and mix until they're fully combined.
    1 large 30g egg white, room temperature, 1 tsp vanilla extract
  5. Add the milk and sour cream and mix just until the cupcake batter is smooth.
    1/4 cup (59mL) whole milk room temperature, 1/4 cup (56g) sour cream
  6. Fill each cupcake liner about 3/4 full. Bake for 10-12 minutes. When you press on the center of the cupcake it should spring back.*
  7. Remove from the oven and let them cool in the pan for 10 minutes, then move them to a cooling rack. Allow the cupcakes to cool completely before frosting.

Vanilla Buttercream

  1. Place the butter in the bowl of a stand mixer, fitted with a whisk attachment. Beat the butter for about five minutes, scraping the bottom and sides of the bowl halfway through.
    1/2 cup (113g) unsalted butter room temperature
  2. Add the powdered sugar and vanilla extract and beat the frosting on low until it's combined. Then increase the speed to medium-high for another 5 minutes, scraping the bottom and sides of the bowl halfway through.
    2 cup (240g) powdered sugar spooned and leveled, 1-2 tsp vanilla extract or paste
  3. Add the heavy whipping cream and beat the frosting until it's well combined. Pipe onto the cooled cupcakes and decorate however you like.
    2-4 Tbsp (30-60mL) heavy whipping cream room temperature

Notes

*the vanilla cupcake recipe was designed to stay pale so don't look for a golden brown color when it's finished baking.

Nutrition

Serving: 1gCalories: 144kcalCarbohydrates: 17gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 3gCholesterol: 30mgSodium: 67mgSugar: 14g
Course: Cupcakes
Cuisine: American
Keyword: american buttercream, cupcake, mini cupcake, vanilla buttercream, vanilla cupcake

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Bernice Baran

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  1. Beth
    16.06.2025

    5 stars
    These are THE perfect mini cupcakes. Thank you for this wonderful recipe. I’ve never been able to crack a light sponge and this is it! Can I scale this up to make a full size cake?

    Reply
    1. Bernice Baran
      16.06.2025

      Hi Beth, so glad you liked them! I use the same recipe for the big cupcakes 🙂

      https://baranbakery.com/vanilla-cupcakes-with-vanilla-buttercream/

      https://baranbakery.com/small-batch-cupcakes-chocolate-and-vanilla-recipe/

      Reply
  2. KIKI
    15.05.2025

    5 stars
    This mini packs a delicious flavor and creamy texture. I love this recipe and I love the author of this site. These are a must at any gathering since I first made them about a year and a half ago. I also lbake the chocolate minis.. you WILL NOT BE DISAPPOINTED. I have a baking addiction, if you’re like me, you will be excited to have found Bernice from Baran Bakery. I plan to buy her cookbook , if only I didn’t spend all my money on butter and sugar ! My grands, my family and friends thank you, Ms. Bernice

    Reply
  3. Terri
    13.05.2025

    5 stars
    Hello – I want to try your recipe but I need to make a large batch of 150 minis. When using the sliding scale to adjust the quantity, I notice the amount in cups changes but the weighed amounts do not. I’m a very seasoned baker and can do the math but for those who aren’t (or simply aren’t paying attention), their measurements will be WAY off. It’s unfortunate because I need to make 75 vanilla and the sliding scale gives me uncommon cup measurements, therefore I prefer always to use my scale for accuracy. Just a tip for anyone wanting to make more than the starting quantity if they choose to use the sliding scale.

    Reply
  4. Ruchi
    05.02.2025

    Hi, may I substitute 2% milk instead of whole since I don’t normally buy whole milk?

    Reply
    1. Bernice Baran
      05.02.2025

      2% is fine

      Reply
  5. Robin Parker
    15.01.2025

    Can you use this recipe for regular size cupcakes, I don’t have any mini liners

    Reply
    1. Bernice Baran
      29.01.2025

      yes, I also have the same recipe as regular cupcakes

      https://baranbakery.com/vanilla-cupcakes-with-vanilla-buttercream/
      https://baranbakery.com/small-batch-cupcakes-chocolate-and-vanilla-recipe/

      Reply
  6. Kat
    02.06.2024

    I made a trial batch … and they’re spectacular ??
    Will be using this recipe for my nephew’s 1st birthday on the weekend.

    Reply
  7. Becky Davis
    07.05.2024

    Loved the cupcake! However what would you recommend to do so that the buttercream isn’t so sweet? I’m a new baker and trying to figure this all out!

    Reply
    1. Bernice Baran
      08.05.2024

      Hi Becky, I would recommend a different buttercream like Swiss meringue buttercream, german buttercream or ermine buttercream. 🙂 I also wrote a cookbook on all types of frosting and how to use them 🙂

      https://baranbakery.com/how-to-make-swiss-meringue-buttercream/
      https://baranbakery.com/creme-mousseline/
      https://baranbakery.com/red-velvet-cake/
      https://baranbakery.com/frosted-cookbook/

      Reply
      1. Christine
        18.06.2024

        These are THE BEST ! I made these for mothers day , so delicious I made for a birthday, and fathers day. 3x in a month, plus the trial bake to test the recipe. I love to bake and I love a Great recipe. When you find it you quit looking! This is now written in my personal cookbook I’m leaving to my family, with credit of course to the author barans bakery, I also have made Ms Bernices chocolate minis and im about to buy her cookbook Frosting ( I prefer a cookbook) . But admittedly I found this recipe on Google. I will be looking for any recipes by this brand.

      2. Bernice Baran
        24.06.2024

        I’m so glad you like it Christine, thank you so much for the review 🙂 I hope you enjoy the book too!

  8. Jenna
    01.03.2024

    Could I make these funfetti? What would you recommended if I did so?

    Reply
    1. Bernice Baran
      01.03.2024

      Hi! Yes I would do about a 1/4 cup of sprinkles. I like jimmies or sequins

      Reply

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#lemonpoppyseed #lemoncheesecake #nobakecheesecake
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