How many mini cupcakes does this recipe make?

Each individual recipe makes 24 mini cupcakes. If you make both the vanilla and chocolate versions from the same batch of work, you will have 48 total mini cupcakes, which is a generous and beautiful quantity for a birthday party, baby shower, or large celebration gathering.

Can I make these mini cupcakes into full-sized standard cupcakes?

The same batters work for standard cupcakes but the baking time must be increased significantly. Fill standard cupcake liners two thirds full and bake at 350°F for 18 to 22 minutes until a toothpick comes out clean. The same buttercream quantities will not be sufficient for full-sized cupcakes so double the frosting recipe.

What piping tip produces the most beautiful mini cupcake frosting?

For mini cupcakes a smaller piping tip than you would use for standard cupcakes produces the most proportionate and beautiful result. A Wilton 1M or 4B star tip in a smaller size works beautifully for creating swirls and rosettes that are perfectly scaled to the small surface of a mini cupcake.

Mini Cupcakes Easy Vanilla and Chocolate Bite Sized Recipe

Name: Mini Cupcakes The Most Adorable Bite Sized Vanilla and Chocolate Treat You Will Bake
Prep time: 20 min
Cook time: 12 min
Total time: PT-497455H8M35S
Cuisine: American
Ingredients: 1/4 cup Unsalted Butter melted for vanilla; 1/2 cup Granulated Sugar for vanilla; 1 large Egg room temperature for vanilla; 1 tsp Vanilla Bean Paste or Extract; 3/4 cup Cake Flour for vanilla; 3/4 tsp Baking Powder for vanilla; Pinch Kosher Salt; 1/4 cup Whole Milk for vanilla; 1/2 cup Unsalted Butter room temperature for vanilla buttercream; 2 cups Powdered Sugar for vanilla buttercream; 1 tsp Vanilla Bean Paste for buttercream; 1 to 3 tbsp Heavy Cream; Rainbow Sprinkles; 1/4 cup Vegetable Oil for chocolate; 1/2 cup Granulated Sugar for chocolate; 1 large Egg room temperature for chocolate; 1/2 cup Cake Flour for chocolate; 1/4 cup Unsweetened Cocoa Powder; 3/4 tsp Baking Powder for chocolate; Pinch Kosher Salt; 1/4 cup Whole Milk for chocolate; 1/2 cup Unsalted Butter room temperature for chocolate buttercream; 1 1/2 cups Powdered Sugar for chocolate buttercream; 2 tbsp Unsweetened Cocoa Powder for buttercream; 2 oz Dark Chocolate melted and cooled; 1 to 2 tbsp Heavy Cream; Chocolate Sprinkles

Description

The most adorable Mini Cupcakes in both vanilla and chocolate versions. Tender bite-sized cupcakes with the perfect equal frosting to cake ratio topped with fluffy vanilla buttercream with rainbow sprinkles and rich chocolate buttercream with chocolate sprinkles. A completely easy and beautiful 30-minute bite-sized celebration recipe.

Ingredients

Scale

1/4 cup Unsalted Butter melted for vanilla

1/2 cup Granulated Sugar for vanilla

1 large Egg room temperature for vanilla

1 tsp Vanilla Bean Paste or Extract

3/4 cup Cake Flour for vanilla

3/4 tsp Baking Powder for vanilla

Pinch Kosher Salt

1/4 cup Whole Milk for vanilla

1/2 cup Unsalted Butter room temperature for vanilla buttercream

2 cups Powdered Sugar for vanilla buttercream

1 tsp Vanilla Bean Paste for buttercream

1 to 3 tbsp Heavy Cream

Rainbow Sprinkles

1/4 cup Vegetable Oil for chocolate

1/2 cup Granulated Sugar for chocolate

1 large Egg room temperature for chocolate

1/2 cup Cake Flour for chocolate

1/4 cup Unsweetened Cocoa Powder

3/4 tsp Baking Powder for chocolate

Pinch Kosher Salt

1/4 cup Whole Milk for chocolate

1/2 cup Unsalted Butter room temperature for chocolate buttercream

1 1/2 cups Powdered Sugar for chocolate buttercream

2 tbsp Unsweetened Cocoa Powder for buttercream

2 oz Dark Chocolate melted and cooled

1 to 2 tbsp Heavy Cream

Chocolate Sprinkles

Instructions

1. Preheat oven to 350°F. Line two 24-cup mini cupcake pans with mini liners.

2. Vanilla: Whisk melted butter and sugar. Add egg and vanilla. Whisk until incorporated.

3. Sift cake flour, baking powder, and salt. Add half to wet. Add milk. Add remaining flour. Mix until just combined.

4. Fill liners 3/4 full with 1 tbsp batter. Bake 10 to 12 minutes until toothpick clean. Cool completely.

5. Chocolate: Whisk flour, cocoa, baking powder, and salt. In large bowl whisk oil and sugar. Whisk in egg.

6. Add half dry ingredients. Add milk. Add remaining dry. Mix until just combined.

7. Fill liners 3/4 full. Bake 10 to 12 minutes. Cool completely.

8. Vanilla Buttercream: Beat room temp butter and powdered sugar until smooth. Add vanilla. Beat high 4 to 5 minutes. Add cream for consistency.

9. Chocolate Buttercream: Melt chocolate and cool. Beat butter and powdered sugar. Add cocoa. Drizzle in chocolate on low. Beat high 4 to 5 minutes.

10. Frost vanilla cupcakes with vanilla buttercream and rainbow sprinkles.

11. Frost chocolate cupcakes with chocolate buttercream and chocolate sprinkles.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert, Cupcakes
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cupcake
Calories: 160
Sugar: 19g
Sodium: 36mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 2g
Cholesterol: 32mg

Keywords: mini cupcakes, mini vanilla cupcakes, mini chocolate cupcakes, easy bite sized cupcakes recipe