Mini Cupcakes Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Miniature classic-style cupcakes made with butter, sugar, eggs, and buttermilk, topped with frosting of your choice. These small individual cakes are fun to make and perfect for parties or serving a crowd.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 48- 1 ½ cups (186g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter , melted
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract or vanilla bean paste
- ¾ cup (178ml) buttermilk (or combine 3/4 cup milk + 1 teaspoon white vinegar and let sit for 5 minutes)
- Chocolate Buttercream Frosting
- Vanilla Buttercream Frosting
- Cream Cheese Frosting
- Peanut Butter Frosting
At a glance
PER SERVING · TIME 24M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 4m
- Sodium
- 32mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 25mg
- Calcium
- 8mg
- Iron
- 0.20mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 32MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.