Mini Cupcakes Recipe

Preheat and prepare pan

Preheat the oven to 350°F (175°C). Place 24 mini cupcake liners in a standard mini muffin tin or lightly grease the cavities if not using liners.

Combine dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp fine salt until evenly distributed.

Cream butter and wet fats

In a large bowl, beat 1/2 cup softened unsalted butter and 1/4 cup vegetable oil together for about 1 minute until smooth. If using a hand mixer or stand mixer, beat on medium speed.

Add eggs and vanilla

Add the 2 large eggs one at a time, beating briefly after each until incorporated. Add 1 tsp vanilla extract and mix to combine.

Alternate dry and milk

With the mixer on low speed, add about one-third of the dry mixture, then half of the 3/4 cup whole milk, mixing just until combined. Repeat with another third of the dry mix, the remaining milk, and finish with the remaining dry ingredients. Scrape the bowl as needed. Do not overmix; stop when batter is smooth with a few small lumps.

Adjust for flavors (optional)

If making a specific flavor: fold in 2-3 tbsp cocoa powder for chocolate (reduce 2 tbsp flour), 1-2 tbsp lemon zest for lemon, or 1/4 to 1/3 cup fruit puree for fruit-flavored cupcakes (reduce milk slightly). Mix gently to incorporate.

Portion and bake

Using a small cookie scoop or tablespoon, fill each mini liner about 2/3 full (roughly 1.5 tbsp batter). Bake in the preheated oven for 10–14 minutes, rotating halfway, until a toothpick inserted into the center comes out clean or with a few moist crumbs and the tops spring back when lightly touched.

Cool

Remove the mini cupcakes from the oven and allow them to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely (30–40 minutes) before frosting so the buttercream does not melt.

Beat butter

In a medium bowl, beat 1 cup softened unsalted butter on medium speed until creamy, about 1–2 minutes.

Add sugar and liquids

Gradually add 3 cups confectioners' sugar, about 1 cup at a time, mixing on low to begin, then increase speed. Add 2 tablespoons heavy cream (or milk), 1 tsp vanilla extract, and a pinch (1/4 tsp) of fine salt. Beat for 2–3 minutes until light and fluffy. If frosting is too stiff, add cream 1 tsp at a time; if too thin, add more powdered sugar 1/4 cup at a time.

Flavor or color (optional)

If making a flavored frosting, fold in 2 tbsp cocoa powder for chocolate buttercream or 2–4 tbsp fruit puree (reduce cream slightly) for fruit-flavored frosting. Add food coloring as desired and beat briefly to combine.

Transfer to piping bag

Spoon the frosting into a piping bag fitted with your preferred tip (small star or round) or use a zip-top bag and cut a corner.

Pipe or spread about 1–1.5 tbsp of frosting onto each cooled mini cupcake. Top with sprinkles, chopped nuts, a small fresh berry, or candy as desired. Store frosted cupcakes in an airtight container at room temperature up to 2 days or refrigerate up to 5 days (bring to room temperature before serving).