Craving something sweet but don't want to spend hours in the kitchen? These mini cupcakes, inspired by the famous Baked By Melissa, are the perfect solution! They're incredibly easy to make, bursting with flavor, and ideal for parties, celebrations, or a simple afternoon treat. Get ready to bake up a batch of these delightful, bite-sized delights! This recipe offers a delicious and easy way to enjoy homemade cupcakes, perfect for those seeking quick dinner ideas or healthy meal options alongside other dishes.
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
Instructions:
Getting Started:
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners. This ensures easy removal and prevents sticking.
Making the Batter:
- In a large bowl, cream together the softened butter and sugar until light and fluffy. This is key for a tender crumb! A stand mixer works wonders here, but a hand mixer will do the job just as well.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined – don't overmix!
Baking and Cooling:
- Fill each mini muffin liner about ¾ full.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Keep a close eye on them as mini cupcakes bake quickly.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Frosting and Decorating (Optional):
While you can enjoy these mini cupcakes plain, frosting elevates them to a whole new level. Use your favorite frosting recipe, or try a simple cream cheese frosting. Get creative with sprinkles, chocolate shavings, or fresh fruit for extra flair!
Tips for Success:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and a smoother batter.
- Don't overmix: Overmixing develops gluten, resulting in tough cupcakes. Mix until just combined.
- Properly filled liners: Avoid overfilling the liners; the cupcakes will overflow during baking.
- Cooling is crucial: Let the cupcakes cool completely before frosting to prevent the frosting from melting.
Variations:
- Chocolate cupcakes: Add ½ cup unsweetened cocoa powder to the dry ingredients.
- Vanilla bean cupcakes: Use vanilla bean paste instead of vanilla extract for an intense vanilla flavor.
- Lemon cupcakes: Add the zest of one lemon to the batter and a teaspoon of lemon extract.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 100-120
- Fat: 5-7g
- Sugar: 10-15g
This recipe is a fantastic starting point for your mini cupcake adventures. Enjoy the process of homemade cooking and the delicious results! These easy recipes are perfect for both beginners and experienced bakers, providing a delightful treat for any occasion. They're great for healthy meals alongside other dishes, or simply as a delicious snack. These mini cupcakes are guaranteed to become a new favorite!