If I’m being honest, I think I might love mini cupcakes more than regular ones. There’s something about that perfect, tiny package that just wins me over every time.
They are the ultimate party dessert, a fantastic little treat, and honestly, just a lot of fun to bake. Today, I’m sharing my go-to recipes for both mini vanilla and mini chocolate cupcakes.
I’ve also included my classic buttercream frostings. These recipes are straightforward, reliable, and deliver that soft, tender crumb we all dream about.
Let’s talk about the magic of the mini cupcake for a second. First, you get that ideal bite where the cake to frosting ratio is absolutely perfect.
No more scraping off excess frosting or searching for another bite with more. It’s all right there, balanced and complete in one pop.
They’re also the ultimate crowd-pleaser for birthdays or gatherings. Kids adore them, and adults appreciate being able to sample a treat without the commitment of a full-sized cake.
Plus, the decorating possibilities feel endless on a small canvas. You can mix and match frosting tips, colors, and sprinkles to create a stunning, varied display with minimal effort.
You’ll notice the vanilla and chocolate batters have a couple of key differences. I use melted butter in the vanilla for that rich, comforting flavor we all love.
For the chocolate cupcakes, I switch to vegetable oil. Cocoa powder can be drying, and the oil ensures these stay wonderfully moist and tender.
Having the right tools makes the process so much smoother. A 24-cup mini cupcake pan is essential, and I’m a bit loyal to my USA Pan.
Don’t forget mini cupcake liners. I have a slight obsession with the natural tan ones, but classic white or fun colors are great.
A one-tablespoon cookie scoop is a lifesaver for filling the liners neatly and evenly. Finally, a hand mixer and a few piping tips will give you those beautiful, professional-looking swirls.
The process is simple, but a few careful steps guarantee the best results. Remember, the goal is a tender crumb, so we don’t want to overmix the batter.
Let’s break it down step by step, starting with the vanilla cupcakes. You can absolutely just make one flavor if you prefer.
Start by preheating your oven to 350°F. This seems basic, but an accurate oven temperature is crucial.
I keep an inexpensive oven thermometer inside mine to be sure. While it heats, line your mini cupcake pan with those cute little liners.
In a large bowl, whisk together the melted butter and granulated sugar until it looks smooth. Then, whisk in the room temperature egg and vanilla bean paste.
In a separate bowl, sift together the cake flour, baking powder, and salt. This aerates the dry ingredients and prevents lumps.
Add half of this dry mixture to the wet ingredients, and mix until just combined. Pour in the milk, mix, and then add the remaining dry ingredients.
Mix until you no longer see streaks of flour. The batter will be relatively thick, and that’s exactly what you want.
Using your tablespoon scoop, fill each liner about three-quarters full. This is roughly one scoop per cupcake.
Baking them at 350°F for 10 to 12 minutes does the trick. They’re done when a cake tester or toothpick inserted into the center comes out clean.
Let them cool in the pan for just a minute before transferring to a wire rack. They must be completely cool before you even think about frosting.
The process is similar but with a different order. Whisk the flour, cocoa powder, baking powder, and salt together in a bowl.
In another large bowl, whisk the vegetable oil and sugar first. Then, whisk in the egg until the mixture is smooth and cohesive.
Gently stir in half of the dry ingredients, followed by the milk, and then the rest of the dry ingredients. The chocolate batter will be much thinner than the vanilla, and that’s perfectly normal.
Fill the liners the same way, about three-quarters full with that tablespoon of batter. Bake at the same temperature and time.
Let them cool on a wire rack completely. Patience is key here, as frosting warm cupcakes is a recipe for a melted, messy situation.
While the cupcakes cool, make your frostings. For the vanilla buttercream, beat room-temperature butter with powdered sugar until smooth.
Add the vanilla bean paste and beat on high for a full four to five minutes. This incorporates air, making it light and fluffy.
If it seems too thick, add a tablespoon of heavy cream at a time until it’s pipeable. For the chocolate buttercream, start by melting and cooling the dark chocolate.
Cream the butter and powdered sugar, then mix in the cocoa powder. On low speed, drizzle in the cooled chocolate, then beat on high until fluffy.
A little cream can help here, too, if needed. Now comes the really fun part.
I like to use a few different piping tips to add visual interest to the platter. A star tip, a round tip, and an open star tip create a lovely variety.
You don’t need a fancy piping bag, either. A sturdy zip-top bag with the corner snipped off works wonderfully.
A simple swirl is charming and effective. Then, finish them with a sprinkle of joy.
I use rainbow sprinkles on the vanilla cupcakes and chocolate jimmies on the chocolate ones. It just feels right.
These mini cupcakes are truly best enjoyed the same day they’re made. The cake is at its peak softness, and the frosting is perfectly fluffy.
If you need to store them, place them in a single layer in an airtight container in the fridge for up to three days.
I like to let them sit out at room temperature for about an hour before serving. That takes the chill off and brings back that just-made texture.
When serving, a mix of both flavors on a platter always looks stunning. You can even add a few other bite-sized treats, like mini cookies, to create a delightful dessert spread.
These mini cupcakes come in two irresistible flavors—vanilla and chocolate—each topped with their own rich, creamy buttercream. Perfect for parties, gifts, or a sweet treat any day of the week!
Servings 24
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.