Mini Cupcakes Vanilla And Chocolate Recipe

Get ready to have a party with these cute Mini Cupcakes! Make vanilla or chocolate cake batter (or both!) then top off with a sweet and creamy raspberry frosting. Perfect for celebrations, get togethers, and anything in-between.

Mini Cupcakes with Raspberry Frosting Ingredients

Butter – one cup of salted or unsalted butter, softened to room temperature. This takes the place of vegetable oil. Sugar – two cups white, granulated sugar Cake flour – 2 and a half cups. Cake flour is preferred over all purpose flour for this recipe due to its lower protein content. The result is a finer texture, allowing for a lighter and more delicate crumb. Incorporating cake flour ensures that the cake is tenderly baked to perfection. Baking powder – two teaspoons Baking soda – half teaspoon Salt – I like to use kosher salt if you have it, or regular table salt works great too. Vanilla extract – two teaspoons Buttermilk – half a cup. Make your own by adding two teaspoons of vinegar or lemon juice to 2/3 cup of regular milk and you have homemade buttermilk. Milk – half cup of regular, whole milk. Sour cream – you can substitute regular Greek yogurt too. Egg whites – you’ll need 5 large room temperature egg whites. Using room temperature egg whites in this cake recipe is important because it incorporates better into the batter, resulting in an even bake and smoother texture.

Homemade Raspberry Cream Cheese Frosting

Our Raspberry Cream Cheese Frosting is the perfect topping for cupcakes. Simply cream together the butter and cream cheese, blend together raspberry and vanilla, and finish by slowly adding in powdered sugar until semi-stiff peaks form. This is a quick and easy frosting that is delicious and full of flavor!

Cream cheese – This gives a sweetness to the butter. Soften at room temperature before adding to the recipe. Butter – Make sure your unsalted butter is soft and can cream easily before adding it to the mixing bowl. If it is not soft, there will be clumps and bumps in your homemade frosting. Raspberry jam – Give the frosting the flavor it needs, raspberry! It is a delicious frosting flavor. Vanilla extract – Vanilla extract is full of flavor and gives a different light and tasty flavor to the frosting. Powdered sugar – Thicken the frosting with sweet and soft confectioners’ sugar that creates the best frosting. Optional: Gel Food Coloring – I like to make the raspberry frosting just a little more pink by adding a drop of red gel food coloring. Gel food coloring is ideal for frosting because it doesn’t add as much moisture to the mixture.

How to Make Mini Cupcakes

Get ready to have cuteness overload when making these cupcakes in mini muffin tins! Pick your favorite cupcake liners for your mini cupcakes to be baked in. This sweet treat will be your favorite combination yet!

Tips and Modifications When Making Mini Cupcakes

They are so moist and rich. Of course, you can make these in a regular-sized cupcake pan, you’ll just have to bake them a little longer (18-20 minutes).

Jam – When making the cream cheese frosting, if raspberry is not your favorite, try strawberry, blackberry, or grape jelly jam. Use seedless jam for a smooth frosting. Filling cupcakes – I like to use a cookie scoop to help scoop and pour the cupcake liners. No liners – No problem! If you don’t have a cupcake liner, you can grease the muffin tins to avoid the cupcakes from sticking as they are baking. Frosting – If you are looking for a different flavor of frosting, try using vanilla buttercream frosting or chocolate buttercream frosting.

How to Store and Make Ahead Easy Mini Cupcakes

Unfrosted Cupcakes: If you are making your cupcakes more than one or two days in advance, you should store them unfrosted. Once your cupcakes have cooled completely, you can place them in an airtight container at room temperature for four to five days. Make sure the lid on the container does not touch the top of your mini cupcakes. If they do or you do not have a lid, you can use plastic wrap to contain them. Store the frosting in a ziplock bag or airtight container in the refrigerator for five to seven days.Frosted Cupcakes: Because these cupcakes have cream cheese frosting, frosted cupcakes must be stored in the fridge in an airtight container. They will be good in the fridge for 1-2 days.

Other Cupcake Recipes You’ll Love

Cupcakes are such a fun dessert. Between the frosting, the fillings, the toppings, and the cake itself, there are so many combinations and possibilities! We hope you will enjoy this recipe, as well as some of our other favorite cupcake recipes!