Exploring the Delightful World of Mini Cupcakes: 5 Best Mini Cupcakes Recipes

3. Mini Red Velvet Cupcakes

Ingredients Mini Cupcakes:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup unsweetened cocoa powder
• 1/2 cup buttermilk
• 1 tablespoon red food coloring

Instructions Mini Cupcakes:

1. Preheat your oven to 350°F (175°C) and line a mini cupcake tin with mini cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the egg, vanilla extract, and red food coloring until well incorporated.
5. In a separate bowl, mix the cocoa powder and buttermilk until smooth.
6. Gradually add the dry ingredients to the wet ingredients, alternating with the cocoa mixture. Begin and end with the dry ingredients. Mix until just combined.
7. Fill each mini cupcake liner about 2/3 full with batter.
8. Bake for 10-12 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the mini cupcakes to cool completely before frosting.

4. Mini Lemon Cupcakes

Ingredients:

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 teaspoon lemon extract
• 1/4 cup fresh lemon juice
• 1/4 cup milk
• Zest of one lemon

Instructions:

1. Preheat your oven to 350°F (175°C) and line a mini cupcake tin with mini cupcake liners.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
3. In another bowl, cream together the softened butter and sugar until light and fluffy.
4. Beat in the egg, lemon extract, and lemon zest until well incorporated.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the lemon juice and milk. Begin and end with the dry ingredients. Mix until just combined.
6. Fill each mini cupcake liner about 2/3 full with batter.
7. Bake for 10-12 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the mini cupcakes to cool completely before frosting.