Best 4 Mini Cupcakes For Kids Recipes
If you're looking for a fun and easy way to make cupcakes with your kids, these mini cupcakes are the perfect recipe. They're made with simple ingredients that you probably already have on hand, and they can be decorated with anything from sprinkles to chocolate chips. In this article, we'll share two delicious recipes for mini cupcakes: classic vanilla cupcakes and chocolate cupcakes. We'll also provide tips for decorating your cupcakes and making them extra special for your kids. Whether you're celebrating a birthday, a holiday, or just a special occasion, these mini cupcakes are sure to be a hit. So gather your ingredients and preheat your oven, because it's time to start baking!
Here are our top 4 tried and tested recipes!
HEALTHY VANILLA CUPCAKES (SO EASY!)
This recipe was updated Jan 12, 2021. Comments from before that are from an old version of this recipe. Significant testing and improvements have been made!
Provided by Amy Palanjian
Categories Dessert
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and line a muffin tin with paper cupcake liners.
- Add the butter and sugar to a medium bowl. Beat with a hand-held electric mixer on medium-high speed until light, fluffy, and thick or about 3-5 minutes.
- Add in the eggs one at a time, beating in between to fully incorporate each egg. Add in the vanilla.
- Add the baking powder, salt, and half of the flour to the bowl. Beat on the lowest speed. Add half of the milk. Beat on the lowest speed. Add the remaining flour and milk and beat on the lowest speed to just combine the batter.
- Divide the batter among the paper liners, filling each cup with about 1/4 cup batter.
- Bake for 20-22 minutes or until just golden brown around the edges and a cake tester inserted into the center comes out clean.
- Remove from the oven. Transfer cupcakes to a wire rack and let cool completely.
- Frost as desired.
Nutrition Facts : ServingSize 1 cupcake, Calories 166 kcal, Sugar 9 g, Sodium 109 mg, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 19 g, Fiber 1 g, Protein 3 g, Cholesterol 49 mg, UnsaturatedFat 3 g
MINI VANILLA CUPCAKES
Everything vanilla in these bite-sized cupcakes. So cute and tasty.
Provided by Yoly
Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes
Time 55m
Yield 18
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
- Sift flour, baking powder, and salt into a bowl.
- Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
- Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.
Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g
MINI CHOCOLATE CUPCAKES
I'm very excited about this mini chocolate cupcake recipe. It saves time, money, and most of all, butter! I love using butter for cupcakes but it's pricey and you may notice your cupcake is a little dense if it's sitting out for a while. This recipe contains extra-virgin olive oil and no coffee. Use good quality cocoa powder because I do notice a difference when using generic. I hope you all enjoy it as much as I do! Happy baking!
Provided by EmmyLumia27
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 mini muffin cups with paper liners.
- Mix flour, brown sugar, white sugar, cocoa, baking soda, baking powder, and salt together in a large bowl. Break up clumps lightly with a whisk.
- Mix milk, egg, oil, and vanilla extract together in a separate bowl until well incorporated. Whisk into the flour mixture until well incorporated and there are no clumps. Do not overmix the batter. Fold in pudding with a spatula while scraping the bottom of the bowl. Stir in chocolate chips; batter will be runny and not very thick.
- Pour batter into the prepared cupcake cups with a Wilton® cookie scoop or measuring cup with a spout, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 10 minutes.
Nutrition Facts : Calories 74.3 calories, Carbohydrate 12 g, Cholesterol 11.1 mg, Fat 2.7 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 1 g, Sodium 88.5 mg, Sugar 7 g
MINI CUPCAKES FOR KIDS!
This is a low fat and low sodium recipe great for kids. I use this at the local canteen and it is very well received!
Provided by limecat
Categories Dessert
Time 15m
Yield 45 serving(s)
Number Of Ingredients 7
Steps:
- Mix together the vanilla cake mix, 3/4 cup low fat milk and 1 egg -- use a beater for at least 2 minutes until very well combined.
- Grease a mini muffin pan (12) and bake for 10 minutes at 170°C fan forced, or until when touched, they spring back!
- Turn out onto a cooking rack.
- Mix together icing with 1-2 table spoons of low fat milk.
- Add a few drops of food colouring to the icing if you would loke a particular colour on the cakes.
- Ice each one with 1/2 teaspoon of icing and sprinkle a couple of decorative hundreds and thousands on top.
- The kids will love them!
Nutrition Facts : Calories 56, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 76.7, Carbohydrate 10, Fiber 0.1, Sugar 6.2, Protein 0.8
Tips:
- Preheat your oven ahead of time to ensure it reaches the desired temperature before baking.
- For even baking, place your mini cupcake pan in the center of the oven.
- Use cupcake liners to prevent the cupcakes from sticking to the pan and for easy removal.
- Fill each cupcake liner about 2/3 full to prevent overflowing during baking.
- Bake the cupcakes for the recommended time specified in the recipe, checking for doneness with a toothpick.
- Allow the cupcakes to cool completely before frosting or decorating.
- Use a piping bag or a spoon to apply frosting evenly onto the cupcakes.
- Sprinkles, candies, or other decorations can be added to the cupcakes while the frosting is still wet.
- If you want to make the cupcakes ahead of time, store them in an airtight container at room temperature for up to 2 days or in the freezer for up to 2 months.
- When preparing the cupcakes with kids, ensure adult supervision and provide clear instructions for each step.
Conclusion:
Creating mini cupcakes for kids is a delightful and engaging activity that brings joy to both children and adults alike. With careful preparation, attention to detail, and a sprinkle of creativity, you can create delicious and visually appealing treats that will be a hit at any occasion. Remember to involve the kids in the process, making it a memorable and bonding experience. So, gather your ingredients, preheat your oven, and embark on a sweet adventure of baking mini cupcakes that will bring smiles to everyone's faces. Happy baking!
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