Want a treat that’s delicious, cute, and avoids the dreaded sugar crash? Mini cupcakes are the answer!

These bite-sized delights are perfect for any occasion and pack all the sweetness you need in a smaller, more manageable portion. Let’s get baking!

Ingredients

For the Cupcakes

2 cups flour

1/2 tsp salt

2 tsp baking powder

1/2 cup unsalted butter, softened

3/4 cup sugar (add more for extra sweetness)

2 eggs

1 cup milk

2 tsp vanilla extract

For the Chocolate Icing

1/4 cup unsalted butter

3 tbsp cocoa powder

1/4 cup whole milk

2 cups powdered sugar

1 tsp vanilla extract

Steps to Make Chocolate Vanilla Mini Cupcakes

Prepare the Cupcake Batter

Dear Lykkers, preheat your oven to 350°F (175°C) and line your mini cupcake tin with colorful paper liners.

In a large bowl, cream the butter and sugar until light and fluffy. This step is crucial for airy cupcakes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Combine Dry Ingredients

Sift together the flour, salt, and baking powder. Gradually add this mixture to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients.

Mix until just combined to avoid overworking the batter.

Bake

Fill the cupcake liners about 2/3 full with batter.

Bake for 12-15 minutes or until the centers are just set. Use a toothpick to test doneness—it should come out clean.

Allow the cupcakes to cool completely before icing.

Make the Chocolate Icing

Cream the Ingredients

In a bowl, cream the butter until smooth. Add the cocoa powder, powdered sugar, and salt.

Slowly mix in the milk, one tablespoon at a time, until the icing reaches your desired consistency.

Frost the Cupcakes

Use a spoon or spatula to spread the icing over the cooled cupcakes.

Add a sprinkle of colorful decorations for extra fun and festiveness!

Pro Tips for Making Mini Cupcakes

Add moisture: For an even moister cupcake, incorporate 1/4 cup of sour cream or yogurt into the batter.

Measure flour correctly: Avoid dense cupcakes by fluffing your flour before measuring or using a scale.

Keep an eye on baking time: Mini cupcakes bake quickly. Check for doneness promptly to prevent dryness.

Nutrition Information (Per Serving)

- Calories: 168 kcal

- Carbohydrates: 25g

- Protein: 2g

-Fat: 6g

- Saturated-Fat: 4g

- Cholesterol: 30mg

- Sodium: 60mg

- Potassium: 85mg

- Sugar: 16g

- Vitamin A: 220 IU

- Calcium: 39mg

- Iron: 0.7mg

Enjoy your perfectly portioned, delightful mini cupcakes!