18 Delicious Mini Cupcake Recipes Amazing

Who can resist the charm of mini cupcakes? These bite-sized delights are not only adorable but also packed with flavor, making them the perfect treat for any occasion. Whether you’re hosting a party, looking for a sweet snack, or just in the mood to bake, our roundup of 18 Delicious Mini Cupcake Recipes has something for everyone. Get ready to preheat your oven and dive into these irresistible creations!

Vanilla Mini Cupcakes with Buttercream Frosting

These Vanilla Mini Cupcakes with Buttercream Frosting are the perfect bite-sized treat, combining fluffy vanilla cake with creamy frosting for a delightful dessert.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar
• 1 tsp vanilla extract (for frosting)
• 2 tbsp whole milk (for frosting)

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with liners.
2. In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add eggs one at a time, then mix in 2 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
5. Fill each cupcake liner two-thirds full. Bake for 12-15 minutes until a toothpick comes out clean. Cool completely.
6. For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp vanilla extract, and 2 tbsp whole milk, beating until smooth and fluffy.
7. Frost the cooled cupcakes and serve.

The secret to these cupcakes’ irresistible texture is the perfect balance of fluffy cake and rich buttercream, making them a hit at any gathering.

Tip: For an extra vanilla kick, scrape the seeds from a vanilla bean into the batter along with the extract.

Chocolate Mini Cupcakes with Cream Cheese Frosting

These Chocolate Mini Cupcakes with Cream Cheese Frosting are the perfect bite-sized treat, combining rich chocolate flavor with a tangy, creamy topping that’s irresistible.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1 cup sugar
• 1/2 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup boiling water
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat oven to 350°F and line a mini muffin tin with paper liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1 cup sugar, 1/2 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry. Stir in 1/2 cup boiling water until the batter is smooth.
4. Fill each muffin cup two-thirds full. Bake for 12-15 minutes, or until a toothpick inserted comes out clean. Cool completely.
5. For the frosting, beat 4 oz cream cheese and 1/4 cup unsalted butter until fluffy. Gradually add 2 cups powdered sugar and 1 tsp vanilla extract, beating until smooth. Frost cooled cupcakes.

The secret to these cupcakes’ moist texture? The addition of boiling water to the batter, which intensifies the chocolate flavor while keeping them incredibly tender.

Tip: For an extra chocolatey touch, sprinkle the frosted cupcakes with mini chocolate chips or cocoa powder before serving.

Red Velvet Mini Cupcakes with Vanilla Frosting

These Red Velvet Mini Cupcakes with Vanilla Frosting are the perfect bite-sized treat for any occasion, combining the classic flavors of red velvet with a creamy vanilla finish.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon red food coloring
• 1 teaspoon white vinegar
• 1 1/2 cups powdered sugar
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 tablespoon milk

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with paper liners.
2. In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix in the red food coloring and vinegar until just combined.
5. Fill each cupcake liner two-thirds full and bake for 12-15 minutes, or until a toothpick inserted comes out clean. Let cool completely.
6. For the frosting, beat together the powdered sugar, butter, vanilla extract, and milk until smooth and creamy. Frost the cooled cupcakes.

The secret to these cupcakes’ vibrant color and tender crumb? A splash of vinegar reacts with the baking soda for the perfect rise and texture.

Tip: For an extra smooth frosting, sift the powdered sugar before mixing.

Lemon Mini Cupcakes with Lemon Glaze

These Lemon Mini Cupcakes with Lemon Glaze are the perfect bite-sized treat, bursting with bright citrus flavor and topped with a tangy glaze that’s irresistibly smooth.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup whole milk
• For the glaze: 1 cup powdered sugar, 2 tbsp fresh lemon juice, 1 tsp lemon zest

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 2 tbsp lemon zest and 1/4 cup fresh lemon juice.
4. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients.
5. Fill each cupcake liner two-thirds full and bake for 12-15 minutes until a toothpick comes out clean. Let cool.
6. For the glaze, whisk together 1 cup powdered sugar, 2 tbsp fresh lemon juice, and 1 tsp lemon zest until smooth. Drizzle over cooled cupcakes.

The secret to these cupcakes’ moist texture? The combination of lemon juice and milk creates a tender crumb that’s perfectly balanced by the sharpness of the glaze.

Tip: For an extra zesty kick, add a little more lemon zest to the glaze.

Strawberry Mini Cupcakes with Strawberry Frosting

These Strawberry Mini Cupcakes with Strawberry Frosting are a delightful treat that packs a punch of fruity flavor in every bite, perfect for spring gatherings or a sweet afternoon pick-me-up.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup fresh strawberries, pureed
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 1/4 cup fresh strawberries, pureed (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, starting and ending with the flour. Fold in 1/2 cup strawberry puree.
5. Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool completely.
6. For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar, then mix in 1/4 cup strawberry puree and 1 tsp vanilla extract until smooth.
7. Frost the cooled cupcakes and serve. The fresh strawberry puree in both the cupcakes and frosting gives these mini treats a vibrant, natural flavor that stands out.

Tip: For an extra strawberry burst, top each cupcake with a small slice of fresh strawberry before serving.

Blueberry Mini Cupcakes with Lemon Cream Cheese Frosting

These Blueberry Mini Cupcakes with Lemon Cream Cheese Frosting are the perfect bite-sized treat, bursting with fresh blueberries and topped with a tangy, creamy frosting that’s irresistibly smooth.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh blueberries
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1 tbsp lemon zest
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour. Gently fold in 1 cup fresh blueberries.
5. Fill each cupcake liner two-thirds full and bake for 15-18 minutes, or until a toothpick comes out clean. Let cool.
6. For the frosting, beat 4 oz cream cheese and 1/4 cup unsalted butter until smooth. Gradually add 1 1/2 cups powdered sugar, then mix in 1 tbsp lemon zest and 1 tbsp lemon juice until fluffy.
7. Frost the cooled cupcakes and enjoy!

The combination of juicy blueberries and zesty lemon cream cheese frosting creates a delightful contrast that’s both refreshing and indulgent.

Tip: For an extra burst of lemon flavor, add a little more zest to the frosting!

Pumpkin Spice Mini Cupcakes with Cinnamon Frosting

These Pumpkin Spice Mini Cupcakes with Cinnamon Frosting are the perfect bite-sized treat to cozy up with this season, blending warm spices with a sweet, fluffy frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 tsp cinnamon, nutmeg, cloves, and ginger.
3. In a large bowl, beat the granulated sugar, brown sugar, pumpkin puree, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fill each cupcake liner 3/4 full and bake for 12-15 minutes, or until a toothpick inserted comes out clean. Let cool completely.
6. For the frosting, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and 1/2 tsp cinnamon, beating until fluffy.
7. Frost the cooled cupcakes and enjoy!

The magic of these mini cupcakes lies in the perfect balance of pumpkin and spices, topped with a frosting that adds just the right amount of sweetness and warmth.

Tip: For an extra festive touch, sprinkle a little extra cinnamon on top of the frosting before serving.

Carrot Mini Cupcakes with Cream Cheese Frosting

These Carrot Mini Cupcakes with Cream Cheese Frosting are the perfect bite-sized treat, packed with warm spices and topped with a tangy, sweet frosting that’s irresistibly smooth.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 cup finely grated carrots
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1/2 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a mini muffin tin with paper liners.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup granulated sugar, 1/4 cup packed light brown sugar, 1/3 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth. Stir in the finely grated carrots.
4. Gradually add the dry ingredients to the wet, mixing just until combined. Spoon the batter into the prepared muffin tin, filling each liner about 3/4 full.
5. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
6. For the frosting, beat together 4 oz softened cream cheese, 2 tbsp softened unsalted butter, 1/2 cup powdered sugar, and 1/2 tsp vanilla extract until light and fluffy. Frost the cooled cupcakes.

The secret to these cupcakes’ moist texture? The finely grated carrots meld seamlessly into the batter, ensuring every bite is perfectly spiced and tender.

Tip: For an extra touch, sprinkle a little cinnamon on top of the frosting before serving.

Coconut Mini Cupcakes with Coconut Frosting

These Coconut Mini Cupcakes with Coconut Frosting are a tropical twist on a classic dessert, perfect for bringing a little sunshine to your table.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup coconut milk
• 1/2 cup sweetened shredded coconut
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 1/4 cup coconut milk (for frosting)
• 1/2 teaspoon vanilla extract (for frosting)
• 1/4 cup sweetened shredded coconut (for garnish)

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with liners.
2. In a bowl, whisk together 1 1/4 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1/2 cup coconut milk to the butter mixture, beginning and ending with the flour mixture. Fold in 1/2 cup sweetened shredded coconut.
5. Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted comes out clean. Cool completely.
6. For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar, 1/4 cup coconut milk, and 1/2 teaspoon vanilla extract, beating until smooth.
7. Frost the cooled cupcakes and sprinkle with 1/4 cup sweetened shredded coconut.

The double coconut hit in both the cupcakes and frosting makes these mini treats irresistibly moist and flavorful.

Tip: Toast the shredded coconut for garnish to add a nutty depth to the cupcakes.

Banana Mini Cupcakes with Peanut Butter Frosting

These Banana Mini Cupcakes with Peanut Butter Frosting are the perfect bite-sized treat, combining the sweet flavor of ripe bananas with the rich taste of peanut butter for a delightful dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup creamy peanut butter
• 1/4 cup unsalted butter, softened
• 1 cup powdered sugar
• 1-2 tbsp milk

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with paper liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix the mashed bananas, 1/2 cup granulated sugar, melted butter, egg, and 1 tsp vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
5. Fill each cupcake liner two-thirds full and bake for 12-15 minutes, or until a toothpick inserted comes out clean. Let cool.
6. For the frosting, beat 1/2 cup peanut butter and 1/4 cup softened butter until smooth. Gradually add 1 cup powdered sugar and 1-2 tbsp milk, beating until fluffy.
7. Frost the cooled cupcakes and serve.

The magic of these mini cupcakes lies in the moist banana base paired with the creamy peanut butter frosting, creating a mini dessert that’s irresistibly good.

Tip: For an extra touch, sprinkle a little cinnamon on top of the frosting before serving.

Espresso Mini Cupcakes with Mocha Frosting

These Espresso Mini Cupcakes with Mocha Frosting pack a punch of coffee flavor in every bite, perfect for your next coffee break or dessert table.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup strong brewed espresso, cooled
• 1/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 2 tbsp unsweetened cocoa powder
• 1 tbsp strong brewed espresso, cooled
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt.
3. Add 1/2 cup strong brewed espresso, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
5. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
6. For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 1 1/2 cups powdered sugar and 2 tbsp unsweetened cocoa powder, then mix in 1 tbsp strong brewed espresso and 1/2 tsp vanilla extract until smooth.
7. Frost the cooled cupcakes with the mocha frosting and serve.

The combination of espresso in both the cupcake and frosting creates a deep, rich coffee flavor that’s balanced by the sweetness of the frosting, making these mini cupcakes a hit with coffee lovers.

Tip: For an extra coffee kick, sprinkle a little espresso powder on top of the frosting before serving.

Mint Chocolate Chip Mini Cupcakes

These Mint Chocolate Chip Mini Cupcakes are a delightful twist on the classic flavor combo, perfect for parties or a sweet treat at home.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1/2 tsp peppermint extract
• 1/2 cup mini chocolate chips
• 1 cup powdered sugar
• 2 tbsp milk
• 1/4 tsp peppermint extract
• Green food coloring (optional)

Instructions

1. Preheat oven to 350°F and line a mini cupcake pan with liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. Add 1/2 cup buttermilk, 1/4 cup vegetable oil, 1 large egg, and 1/2 tsp peppermint extract to the dry ingredients. Mix until just combined.
4. Fold in 1/2 cup mini chocolate chips.
5. Divide batter among cupcake liners, filling each 2/3 full. Bake for 10-12 minutes, or until a toothpick comes out clean.
6. For the glaze, whisk together 1 cup powdered sugar, 2 tbsp milk, 1/4 tsp peppermint extract, and a drop of green food coloring if using. Drizzle over cooled cupcakes.

The combination of rich chocolate and cool mint in these mini cupcakes is irresistible, with the glaze adding a sweet, glossy finish.

Tip: For an extra minty kick, add a sprinkle of crushed peppermint candies on top of the glaze before it sets.

Raspberry Mini Cupcakes with White Chocolate Frosting

These Raspberry Mini Cupcakes with White Chocolate Frosting are the perfect bite-sized treat, combining the tartness of fresh raspberries with the creamy sweetness of white chocolate.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1 cup fresh raspberries, plus extra for garnish
• 1 cup white chocolate chips
• 1/2 cup heavy cream

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with paper liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 2 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Gently fold in 1 cup fresh raspberries.
5. Fill each cupcake liner two-thirds full and bake for 15-18 minutes, or until a toothpick comes out clean. Let cool completely.
6. For the frosting, heat 1/2 cup heavy cream until just boiling, then pour over 1 cup white chocolate chips. Let sit for 2 minutes, then stir until smooth. Chill for 30 minutes before whipping to stiff peaks. Frost cupcakes and garnish with additional raspberries.

The magic of these mini cupcakes lies in the contrast between the moist, berry-studded cake and the luxuriously smooth white chocolate frosting—each bite is a little celebration.

Tip: For an extra raspberry punch, lightly mash a few berries and swirl them into the batter before baking.

Almond Mini Cupcakes with Amaretto Frosting

These Almond Mini Cupcakes with Amaretto Frosting are a delightful treat that combines the nutty flavor of almonds with a hint of amaretto for a sophisticated twist.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• 1/2 cup whole milk
• For the frosting: 1/2 cup unsalted butter, softened, 2 cups powdered sugar, 2 tbsp amaretto liqueur, 1 tsp almond extract, 2 tbsp heavy cream

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with liners.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup almond flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup softened butter with 3/4 cup granulated sugar until light and fluffy. Add 2 eggs one at a time, then mix in 1 tsp almond extract.
4. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients.
5. Divide the batter among the cupcake liners, filling each about 2/3 full. Bake for 12-15 minutes until a toothpick comes out clean. Cool completely.
6. For the frosting, beat 1/2 cup softened butter until creamy. Gradually add 2 cups powdered sugar, then mix in 2 tbsp amaretto, 1 tsp almond extract, and 2 tbsp heavy cream until smooth. Frost the cooled cupcakes.

The combination of almond flour in the cupcakes and amaretto in the frosting creates a depth of flavor that’s irresistibly aromatic and rich.

Tip: For an extra almond crunch, top each frosted cupcake with a few sliced almonds.

Peach Mini Cupcakes with Honey Frosting

These Peach Mini Cupcakes with Honey Frosting are a sweet, bite-sized treat that perfectly captures the essence of summer in every bite.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup whole milk
• 1 cup finely diced peaches
• 1/2 cup honey
• 1/2 cup cream cheese, softened
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In another bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until fluffy. Add 2 large eggs one at a time, then mix in 1 teaspoon vanilla extract.
4. Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, starting and ending with the flour. Fold in 1 cup finely diced peaches.
5. Divide the batter among the cupcake liners and bake for 15-18 minutes, or until a toothpick comes out clean. Let cool.
6. For the frosting, beat 1/2 cup cream cheese until smooth. Gradually add 1/2 cup honey and 1/4 cup powdered sugar, beating until fluffy. Frost the cooled cupcakes.

The combination of juicy peaches and sweet honey frosting makes these mini cupcakes irresistibly moist and flavorful, with a delightful contrast between the soft cake and creamy topping.

Tip: For an extra peach flavor, brush the tops of the cooled cupcakes with a little peach jam before frosting.

Cherry Mini Cupcakes with Almond Frosting

These Cherry Mini Cupcakes with Almond Frosting are a delightful treat that combines the sweet tartness of cherries with the nutty richness of almond, perfect for any gathering or a cozy night in.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup chopped cherries, pitted
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (for frosting)
• 1 tsp almond extract (for frosting)
• 2 tbsp milk (for frosting)

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with paper liners.
2. In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour. Fold in 1 cup chopped cherries.
5. Spoon the batter into the prepared liners, filling each about 2/3 full. Bake for 15-18 minutes or until a toothpick comes out clean. Let cool completely.
6. For the frosting, beat 1/2 cup unsalted butter until creamy. Gradually add 2 cups powdered sugar, 1 tsp almond extract, and 2 tbsp milk, beating until smooth. Frost the cooled cupcakes.

The almond frosting adds a luxurious depth to the bright cherry cupcakes, making them irresistibly moist and flavorful.

Tip: For an extra cherry burst, top each frosted cupcake with a fresh cherry half.

Maple Mini Cupcakes with Bacon Bits

These Maple Mini Cupcakes with Bacon Bits combine the sweet warmth of maple with the savory crunch of bacon, creating a delightful bite-sized treat that’s perfect for brunch or as a unique dessert.

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup unsalted butter, softened
• 1/3 cup maple syrup
• 1 large egg
• 1/4 cup milk
• 1/2 teaspoon vanilla extract
• 1/4 cup cooked bacon bits
• Maple glaze: 1/2 cup powdered sugar, 2 tablespoons maple syrup, 1 tablespoon milk

Instructions

1. Preheat your oven to 350°F and line a mini cupcake pan with paper liners.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
3. In another bowl, cream 1/4 cup unsalted butter with 1/3 cup maple syrup until light. Beat in 1 large egg, then stir in 1/4 cup milk and 1/2 teaspoon vanilla extract.
4. Gradually mix the dry ingredients into the wet until just combined. Fold in 1/4 cup cooked bacon bits.
5. Divide the batter among the cupcake liners, filling each about two-thirds full. Bake for 12-15 minutes until a toothpick comes out clean.
6. For the glaze, whisk together 1/2 cup powdered sugar, 2 tablespoons maple syrup, and 1 tablespoon milk until smooth. Drizzle over cooled cupcakes.

The contrast of the sweet maple glaze against the salty bacon bits makes these mini cupcakes irresistibly moreish, offering a perfect balance of flavors in every bite.

Tip: For an extra bacon kick, sprinkle additional bacon bits on top of the glaze before it sets.

S’mores Mini Cupcakes with Marshmallow Frosting

These S’mores Mini Cupcakes with Marshmallow Frosting are a bite-sized dream, combining the classic campfire treat with the convenience of a cupcake.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup hot water
• 1 cup mini chocolate chips
• 2 cups marshmallow fluff
• 1/2 cup powdered sugar
• 1 tbsp unsalted butter, softened

Instructions

1. Preheat oven to 350°F. Line a mini cupcake pan with liners.
2. In a bowl, mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Press 1 tsp of mixture into each liner. Bake for 5 minutes, then cool.
3. Whisk together flour, cocoa powder, baking soda, and 1/4 tsp salt. In another bowl, beat 1/2 cup granulated sugar, 1/2 cup brown sugar, egg, and vanilla until fluffy. Alternately add flour mixture and milk, then stir in hot water and mini chocolate chips.
4. Fill liners 2/3 full. Bake for 10-12 minutes. Cool completely.
5. Beat marshmallow fluff, powdered sugar, and 1 tbsp softened butter until smooth. Pipe onto cupcakes and torch lightly for a toasted effect.

The graham cracker base adds a crunchy surprise, making these mini cupcakes a textural delight.

Tip: For an extra s’mores touch, top each cupcake with a small piece of chocolate and a mini marshmallow before torching.

Conclusion

We hope you’ve enjoyed exploring these 18 delicious mini cupcake recipes as much as we loved rounding them up for you! Whether you’re baking for a special occasion or just because, there’s something here for every taste. Don’t forget to try your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for your next baking adventure. Happy baking!