Mini Spring Cupcakes
These mini spring cupcakes are perfect for any festive occasion, offering a delightful bite-sized treat that’s both flavorful and visually stunning.
Equipment
- 1 mini muffin tin lined with paper liners
- 1 electric mixer
- 1 Mixing Bowl large
- 1 Wire Rack
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1/2 cup milk
Optional Add-ins
- Zest of 1 lemon
- 1/2 cup fresh blueberries
Instructions
Preparation
- Preheat your oven to 350°F and line a mini muffin tin with paper liners.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar with an electric mixer until light and fluffy.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
- If using, fold in the lemon zest and blueberries gently to distribute evenly.
Baking
- Spoon the batter into the lined muffin tin, filling each about two-thirds full.
- Bake in the preheated oven for 12-15 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serving and Storage
- Once cooled, decorate with your choice of frosting and toppings as desired.
- Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Notes
Pro Tips: Use room temperature ingredients for better mixing. Ingredient Substitutions: Almond milk can replace regular milk. How to Serve: Pair with tea or coffee for a delightful treat. Storage & Freshness: Store in an airtight container to maintain moisture. Make-Ahead Tips: Bake the day before and decorate on the day of serving for best freshness.