Introduction

Mini cupcakes are delightful little treats that pack all the flavor of a full-sized cupcake into a bite-sized portion. They’re perfect for parties, family gatherings, or simply when you want a small, sweet indulgence without committing to a whole slice of cake. This recipe uses just a handful of basic ingredients—eggs, milk, oil, flour, and sugar—to create moist, fluffy cupcakes that can be decorated any way you like. Whether you enjoy them plain or topped with frosting, these mini cupcakes are guaranteed to bring a smile to anyone who tastes them.

My recipe story

This mini cupcake recipe was inspired by my desire to create something quick and simple yet elegant enough to serve at celebrations. I’ve always loved baking, but sometimes I find myself short on time or ingredients. That’s when I came up with this streamlined version of mini cupcakes—no complicated steps, just easy baking with delicious results. Over the years, I’ve made these for birthdays, school parties, and even casual afternoon teas. They never fail to disappear quickly, and the best part is how customizable they are with flavors and decorations.

💡 Why You’ll Love This Recipe

Bite-sized portions make them perfect for sharing at parties and events.

Simple ingredients you likely already have in your kitchen.
Quick to prepare and bake, ideal for busy days.
Easy to customize with different flavors, frostings, or toppings.

Kid-friendly and fun to decorate as a family activity.

Ingredient breakdown

This recipe calls for just five everyday ingredients, yet the result is wonderfully soft and fluffy mini cupcakes. Each element plays a key role in achieving the perfect balance of texture and flavor.

Eggs: Provide structure and richness to the cupcakes. They also help bind all the ingredients together for a uniform texture.

Cooking Oil: Keeps the cupcakes moist and tender. Unlike butter, oil ensures they stay soft even when stored for a couple of days.

Milk: Adds moisture and a light richness to the batter, ensuring the cupcakes don’t feel dry. Whole milk works best, but any milk will do.

Cake Flour: This type of flour has a lower protein content than all-purpose flour, resulting in a finer crumb and a softer cupcake texture.

White Sugar: Sweetens the cupcakes and contributes to a slight golden color when baked.

Equipment you’ll need

Mini cupcake or mini muffin pan
Paper liners (optional, but helps with easy removal)

Mixing bowls
Hand whisk or electric mixer
Measuring cups and spoons

Spatula
Oven
Cooling rack

Step-by-step directions

Preheat your oven: Set your oven to 350°F (175°C). Preparing the oven ahead ensures an even bake once your batter is ready. Line your mini cupcake pan with paper liners, or lightly grease the pan to prevent sticking.
Mix wet ingredients: In a medium bowl, whisk together the eggs, cooking oil, and milk until well combined. The mixture should look smooth and slightly frothy, which helps with incorporating air for a light texture.
Add dry ingredients: Sift the cake flour and sugar into the wet mixture. Gently fold everything together using a spatula or whisk. Be careful not to overmix, as this can make the cupcakes dense rather than fluffy.

Fill the cupcake pan: Using a spoon or small scoop, portion the batter into the cupcake liners until each is about two-thirds full. This allows enough room for the cupcakes to rise without overflowing.
Bake: Place the tray into the preheated oven and bake for 12–15 minutes. You’ll know they’re done when the tops are lightly golden and a toothpick inserted in the center comes out clean.
Cool and serve: Remove the pan from the oven and allow the cupcakes to cool in the tray for 5 minutes before transferring them to a cooling rack. Once cooled, enjoy plain or top with your favorite frosting and decorations.

Variations & substitutions

One of the best things about this recipe is how versatile it can be. Here are a few variations to try:

Chocolate mini cupcakes: Replace 2 tablespoons of flour with cocoa powder for a chocolate twist.

Lemon mini cupcakes: Add 1 teaspoon of lemon zest and a squeeze of fresh lemon juice for a refreshing flavor.
Vanilla mini cupcakes: Stir in 1 teaspoon of vanilla extract for a classic cupcake taste.
Gluten-free option: Use a gluten-free cake flour blend in place of regular cake flour.

Dairy-free option: Substitute milk with almond milk, oat milk, or soy milk.

💡 Expert Tips & Troubleshooting

Do not overmix the batter—stir gently until combined to avoid tough cupcakes.
If your cupcakes sink in the middle, it may be because the oven door was opened too early. Wait at least 10 minutes before checking.

Use room temperature ingredients for the best texture and even mixing.
Test doneness with a toothpick rather than relying on bake time alone.
Allow cupcakes to cool completely before frosting to prevent melting.

Storage, freezing & make-ahead

Mini cupcakes can be stored in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. To freeze, wrap each cupcake individually in plastic wrap and store in a freezer-safe container or bag for up to 2 months. When ready to enjoy, thaw them at room temperature for a few hours. If you plan to frost them, it’s best to freeze the cupcakes unfrosted and add the topping once they’ve thawed.

Serving ideas & pairings

These mini cupcakes are delightful on their own, but they can also be paired with various toppings and accompaniments:

Top with buttercream or cream cheese frosting for a classic finish.

Dust with powdered sugar for a light, elegant touch.
Serve alongside coffee, tea, or a glass of cold milk.
Decorate with sprinkles, fresh fruit, or chocolate shavings for special occasions.

Create a cupcake dessert platter with different flavors for parties.

FAQ

Can I double this recipe?
Yes, simply double all ingredients to make a larger batch of mini cupcakes.

Can I make these into regular-sized cupcakes?
Absolutely—just bake them in a standard cupcake pan for 18–20 minutes instead of 12–15.

Do I need cupcake liners?
Liners make cleanup easier, but you can also grease the pan well if you don’t have liners.

Can I add mix-ins like chocolate chips?
Yes, fold in 2–3 tablespoons of mini chocolate chips, nuts, or dried fruit for extra flavor.

How do I prevent my cupcakes from sticking to the liners?
Use high-quality paper liners or lightly spray them with non-stick baking spray before filling.

Final thoughts

These mini cupcakes prove that you don’t need a long list of ingredients or complicated steps to make something delicious. With just a few pantry staples and less than 30 minutes, you can create soft, fluffy, and versatile cupcakes that everyone will love. Perfect for entertaining, gifting, or simply treating yourself, this recipe is one you’ll want to keep on hand for all occasions. Give them a try and discover just how easy and rewarding homemade mini cupcakes can be!

Mini Cupcakes

Author: Sarah White

Total Time: 25 minutes
Yield: 12 mini cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Soft, fluffy, and bite-sized cupcakes made with simple ingredients. Perfect for parties, snacks, or a sweet treat any time of day.

Ingredients

Scale

2 eggs
28 g cooking oil

38 ml milk
40 g cake flour
30 g white sugar

Instructions

Preheat the oven to 350°F (175°C) and line a mini cupcake pan with paper liners or lightly grease.
In a bowl, whisk together the eggs, oil, and milk until smooth.
Sift in the flour and sugar, then gently fold until just combined. Do not overmix.

Spoon batter into the cupcake pan, filling each cavity about two-thirds full.
Bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely before serving or frosting.

Notes

Store in an airtight container at room temperature for up to 3 days, or freeze unfrosted cupcakes for up to 2 months. Delicious with a dusting of powdered sugar or your favorite frosting.

Prep Time: 10 minutes
Cook Time: 15 minutes

Category: Dessert
Method: Baking
Cuisine: American