18 Delicious Mini Cupcake Recipes for Sweet Treats

Who can resist a bite-sized treat that packs all the sweetness of a full-sized cupcake? Whether you’re hosting a party, craving a little indulgence, or just want to brighten up your day, these 18 delicious mini cupcake recipes are here to delight. From classic vanilla to creative twists, there’s a tiny flavor for every craving. Ready to bake up some joy? Let’s dive in!

Vanilla Bean Mini Cupcakes with Buttercream Frosting

These vanilla bean mini cupcakes are tiny bursts of happiness, with a fluffy crumb and rich buttercream that melts on the tongue.

• 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, room temperature
• 1 vanilla bean, split and seeds scraped (or 1 1/2 tsp pure vanilla extract)
• 1/2 cup whole milk
• 1 1/2 cups powdered sugar
• 1/4 cup unsalted butter, softened
• 1 tbsp heavy cream
• 1/2 tsp pure vanilla extract

1. Preheat oven to 350°F. Line a mini cupcake pan with paper liners.
2. Whisk together 1 1/4 cups flour, 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup sugar until light and fluffy. Add eggs one at a time, then mix in vanilla bean seeds (or extract).
4. Alternately add dry ingredients and 1/2 cup milk, mixing just until combined.
5. Fill liners 2/3 full. Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, beat 1/4 cup butter until smooth. Gradually add 1 1/2 cups powdered sugar, 1 tbsp cream, and 1/2 tsp vanilla until fluffy. Pipe onto cooled cupcakes.

The vanilla bean speckles make these mini cupcakes look as special as they taste—perfect for celebrations where you want a little indulgence without the commitment of a full-sized dessert.

Tip: If using vanilla extract instead of a bean, add it with the eggs for even distribution.

Chocolate Ganache Mini Cupcakes

These Chocolate Ganache Mini Cupcakes are rich, bite-sized treats that deliver maximum chocolatey indulgence with minimal effort—perfect for parties or a sweet afternoon pick-me-up.

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, finely chopped

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, beat 3/4 cup sugar, 1/3 cup vegetable oil, 1 egg, and 1 tsp vanilla extract until smooth. Alternate mixing in the dry ingredients and 1/2 cup buttermilk until just combined.
4. Divide batter evenly among liners (about 1 tbsp each). Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
5. For the ganache, heat 1/2 cup heavy cream until steaming (not boiling). Pour over 4 oz chopped chocolate; let sit 2 minutes, then stir until smooth. Dip cupcake tops into ganache and let set.

The magic here? The silky ganache shell cracks slightly as you bite in, revealing a tender, fudgy crumb underneath—pure chocolate bliss in two bites.

Tip: For extra shine, add a pinch of flaky salt to the ganache before it sets.

Red Velvet Mini Cupcakes with Cream Cheese Frosting

These adorable mini cupcakes pack all the rich, velvety flavor of the classic dessert in a bite-sized treat—perfect for parties or a sweet afternoon pick-me-up.

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp unsweetened cocoa powder
• 3/4 cup vegetable oil
• 1/2 cup buttermilk
• 1 large egg
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1/2 tsp distilled white vinegar
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 1/4 cups flour, 3/4 cup sugar, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tbsp cocoa powder in a bowl.
3. In another bowl, mix 3/4 cup oil, 1/2 cup buttermilk, 1 egg, 1 tbsp food coloring, 1 tsp vanilla, and 1/2 tsp vinegar until smooth. Gradually fold into dry ingredients.
4. Fill liners 2/3 full. Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 4 oz cream cheese and 2 tbsp butter until fluffy. Add 1 cup powdered sugar and 1/2 tsp vanilla, then whip until smooth. Pipe onto cupcakes.

The tangy cream cheese frosting balances the cupcakes’ subtle cocoa sweetness, while the vinegar ensures an ultra-tender crumb.

Tip: For extra flair, top with mini chocolate chips or a dusting of cocoa powder before serving.

Lemon Zest Mini Cupcakes with Lemon Glaze

These sunny little cupcakes pack a punch of bright citrus flavor, with a tender crumb and a glossy glaze that’s just the right amount of tangy.

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
• 2 tbsp fresh lemon juice
• 1 tbsp finely grated lemon zest
• 1/2 cup whole milk
• 1 cup powdered sugar
• 2 tbsp fresh lemon juice (for glaze)

Instructions

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lemon juice and 1 tbsp lemon zest.
4. Alternately add the flour mixture and 1/2 cup milk, mixing just until combined.
5. Divide batter among liners (about 1 tbsp each). Bake for 12–14 minutes until tops spring back lightly. Cool completely.
6. For the glaze, whisk 1 cup powdered sugar and 2 tbsp lemon juice until smooth. Drizzle over cupcakes.

The secret here? Using both zest and juice in the batter gives these cupcakes a double hit of lemon that’s fresh, not artificial. The glaze seeps in just enough to keep them moist without turning soggy.

Tip: For extra zing, sprinkle a pinch of zest on top of the glaze before it sets.

Strawberry Shortcake Mini Cupcakes

These Strawberry Shortcake Mini Cupcakes are bite-sized bursts of summer, with tender vanilla cake, fresh strawberries, and a cloud of whipped cream—perfect for picnics or parties!

• 1 1/2 cups all-purpose 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 vanilla extract
• 1/2 cup whole milk
• 1 cup finely diced fresh strawberries
• 1 cup heavy cream
• 2 tbsp powdered sugar

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 1/2 cups flour, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup milk to the batter, mixing just until combined.
5. Fold in diced strawberries. Divide batter among liners (fill 2/3 full). Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
6. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Pipe onto cupcakes and top with extra strawberry pieces.

The secret? Macerating the strawberries beforehand (just toss with a pinch of sugar) amps up their juiciness, making every bite extra luscious.

Tip: For a sturdier whipped cream, chill your bowl and beaters first!

Carrot Cake Mini Cupcakes with Cream Cheese Drizzle

These carrot cake mini cupcakes are moist, warmly spiced, and topped with a tangy cream cheese drizzle—perfect for spring gatherings or anytime you crave a bite-sized treat.

• 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
• 1/4 cup powdered sugar
• 1 tbsp milk

1. Preheat oven to 350°F. Line a mini muffin tin with 24 liners.
2. In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.
3. In another bowl, beat 1/2 cup granulated sugar, 1/4 cup brown sugar, 1/3 cup vegetable oil, 1 egg, and 1 tsp vanilla until smooth. Fold in carrots, then gently stir in dry ingredients until just combined.
4. Divide batter among liners (about 1 tbsp each). Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
5. For the drizzle, beat 4 oz cream cheese, 1/4 cup powdered sugar, and 1 tbsp milk until smooth. Drizzle over cupcakes with a spoon or piping bag.

The cream cheese drizzle adds a luscious contrast to the tender, spice-kissed cupcakes—no frosting fuss required!

Tip: For extra texture, sprinkle toasted chopped walnuts over the drizzle before it sets.

Cookies and Cream Mini Cupcakes

These Cookies and Cream Mini Cupcakes are bite-sized delights packed with nostalgic Oreo flavor—perfect for parties or a sweet afternoon pick-me-up!

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 3/4 cup granulated sugar
• 1/2 cup buttermilk, room temperature
• 1/3 cup vegetable oil
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup hot water
• 12 Oreo cookies, coarsely crushed (plus extra for garnish)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 1/4 cups flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 3/4 cup sugar, 1/2 cup buttermilk, 1/3 cup oil, 1 egg, and 1 tsp vanilla until smooth. Gradually mix in dry ingredients, then stir in 1/2 cup hot water until just combined.
4. Fold in crushed Oreos, then divide batter among liners (fill 2/3 full). Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
5. Whip 1 cup heavy cream and 2 tbsp powdered sugar to stiff peaks. Pipe onto cupcakes and top with extra Oreo crumbs.

The secret? Crushed cookies inside the batter and on top for double the crunch in every bite.

Tip: For extra flair, use mini Oreos as toppers instead of crumbs!

Pumpkin Spice Mini Cupcakes with Cinnamon Frosting

These bite-sized treats pack all the cozy flavors of fall into a perfectly portioned dessert—ideal for sharing (or not!).

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ¾ cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 1 ½ cups powdered sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, and ½ tsp salt in a bowl.
3. In another bowl, mix pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ⅓ cup oil, eggs, and 1 tsp vanilla until smooth. Fold dry ingredients into wet until just combined.
4. Divide batter among liners (about 1 tbsp each). Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, beat 4 oz cream cheese and ¼ cup butter until fluffy. Gradually add 1 ½ cups powdered sugar and 1 tsp cinnamon; whip until smooth. Pipe or spread onto cupcakes.

The secret here? The frosting’s tangy cream cheese balances the cupcakes’ warm spice—no overwhelming sweetness, just harmony in every bite.

Tip: For extra flair, sprinkle a pinch of cinnamon on top or add mini chocolate chips to the batter!

Blueberry Lemon Mini Cupcakes

These blueberry lemon mini cupcakes are bursting with bright citrus flavor and juicy berries, making them the perfect bite-sized treat for brunch or dessert.

• 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
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest
• 1/2 cup whole milk
• 1 cup fresh blueberries (plus extra for garnish)

1. Preheat oven to 350°F. Line a mini cupcake pan with paper liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In a separate bowl, beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add eggs one at a time, then mix in 2 tbsp lemon juice and 1 tbsp zest.
4. Alternate adding the dry ingredients and 1/2 cup milk to the butter mixture, mixing just until combined. Gently fold in 1 cup blueberries.
5. Divide batter evenly among liners (about 1 tbsp each). Bake for 12-14 minutes until a toothpick comes out clean.
6. Cool completely before serving. Garnish with extra berries if desired.

The secret to these cupcakes’ tender crumb? The lemon juice and zest work double duty for flavor and keeping them extra moist.

Tip: Toss blueberries in a pinch of flour before folding in to prevent sinking!

Banana Nut Mini Cupcakes with Caramel Drizzle

These bite-sized treats pack all the cozy flavors of banana bread into adorable mini cupcakes, topped with a luscious caramel drizzle for extra indulgence.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• ¾ cup mashed ripe bananas (about 2 medium)
• ½ cup granulated sugar
• ⅓ cup packed brown sugar
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• ½ cup chopped walnuts
• ¼ cup caramel sauce (store-bought or homemade), warmed

Instructions:

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, mix mashed bananas, ½ cup granulated sugar, ⅓ cup brown sugar, ⅓ cup oil, 1 egg, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined, then stir in ½ cup walnuts.
5. Divide batter evenly among liners (about 1 tbsp each). Bake for 12–14 minutes until a toothpick comes out clean.
6. Cool completely, then drizzle with ¼ cup warmed caramel sauce.

The caramel seeps slightly into the cupcake tops, creating a sticky-sweet contrast to the fluffy banana-nut crumb.

Tip: For extra crunch, sprinkle a few extra walnuts on top before the caramel sets.

Peanut Butter Chocolate Mini Cupcakes

These peanut butter chocolate mini cupcakes are the ultimate bite-sized indulgence—rich, fudgy, and topped with a creamy swirl that’ll have everyone reaching for seconds.

• 1 cup all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/2 cup creamy peanut butter
• 1/3 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1/2 cup whole milk
• 1/2 cup powdered sugar (for frosting)
• 2 tbsp melted butter (for frosting)

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 cup flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup peanut butter, 1/3 cup oil, 1 egg, and 1 tsp vanilla until smooth. Alternate mixing in the dry ingredients and 1/2 cup milk until just combined.
4. Fill liners 2/3 full. Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
5. For the frosting, whip 1/2 cup powdered sugar, 2 tbsp melted butter, and 1/4 cup peanut butter until fluffy. Pipe onto cupcakes.

The magic here? The peanut butter frosting melts slightly into the warm cupcake for a gooey, irresistible center. Tip: For extra flair, drizzle with melted chocolate or sprinkle crushed peanuts on top!

Matcha Green Tea Mini Cupcakes

These delicate mini cupcakes pack a vibrant matcha flavor with a tender crumb—perfect for tea parties or a sweet afternoon pick-me-up.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp high-quality matcha powder
• 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 vanilla extract
• 1/3 cup whole milk

Instructions:

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 cup all-purpose flour, 1 tbsp matcha powder, 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
3. In another bowl, beat 1/2 cup butter and 3/4 cup sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/3 cup milk to the butter mixture, beginning and ending with the dry ingredients.
5. Divide batter evenly among liners (about 1 tbsp each). Bake for 12–14 minutes until a toothpick comes out clean.

The matcha’s earthy sweetness shines in these petite treats, and their tiny size makes them irresistible for sharing (or not!).

Tip: Sift the matcha powder to avoid clumps for a smoother batter.

Raspberry Swirl Mini Cupcakes

These Raspberry Swirl Mini Cupcakes are bite-sized bursts of berry bliss, with a tender crumb and a pretty pink swirl that’ll make them the star of any dessert spread.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• ⅓ cup seedless raspberry jam
• 1 tbsp powdered sugar (for dusting)

1. Preheat oven to 350°F. Line a 24-cup mini muffin tin with paper liners.
2. Whisk together the 1 ½ cups all-purpose flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup unsalted butter and ¾ cup granulated sugar until fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and ½ cup whole milk to the butter mixture, beginning and ending with flour.
5. Spoon batter into liners until ¾ full. Drop ½ tsp raspberry jam onto each, then swirl with a toothpick.
6. Bake for 12–14 minutes until a toothpick comes out clean. Cool completely, then dust with 1 tbsp powdered sugar.

The jam swirl bakes into a tangy ribbon, balancing the sweet vanilla cake—perfect for when you want a little fancy without the fuss.

Tip: Warm the jam slightly for easier swirling!

Tiramisu Mini Cupcakes with Coffee Frosting

These adorable mini cupcakes pack all the rich, coffee-kissed flavor of classic tiramisu into a bite-sized treat—perfect for parties or a sweet afternoon pick-me-up.

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 whole milk
• 1/4 cup strong brewed coffee, cooled
• 1 cup mascarpone cheese, room temperature
• 1 1/2 cups powdered sugar
• 1 tbsp cocoa powder, for dusting

Instructions:

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/4 tsp salt in a bowl.
3. Beat 1/2 cup butter and 3/4 cup granulated sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup milk to the batter, mixing until just combined.
5. Fill liners 2/3 full. Bake for 12–14 minutes until a toothpick comes out clean. Cool completely.
6. Brush cooled cupcakes with 1/4 cup cooled coffee.
7. Beat 1 cup mascarpone and 1 1/2 cups powdered sugar until smooth. Pipe onto cupcakes and dust with 1 tbsp cocoa powder.

The espresso soak keeps these cupcakes irresistibly moist, while the mascarpone frosting adds a luxuriously creamy contrast. Tip: For extra decadence, sprinkle with chocolate shavings or dip cupcake tops in melted dark chocolate before frosting!

Funfetti Mini Cupcakes with Rainbow Sprinkles

These Funfetti Mini Cupcakes are tiny bursts of joy, packed with rainbow sprinkles for a playful treat that’s perfect for birthdays or anytime you need a little extra cheer.

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk, room temperature
• 1/4 cup unsalted butter, melted and cooled
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/4 cup rainbow sprinkles, plus extra for topping
• 1 cup vanilla frosting (store-bought or homemade)

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. In a bowl, whisk together 1 cup flour, 1/2 cup sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla until smooth. Pour into dry ingredients and stir until just combined. Fold in 1/4 cup sprinkles.
4. Divide batter evenly among liners (about 1 tbsp each). Bake for 10–12 minutes until a toothpick comes out clean. Cool completely.
5. Frost cupcakes with vanilla frosting and top with extra sprinkles.

The mini size makes them irresistible—just pop one (or three!) in your mouth for a burst of vanilla and crunch. Plus, the sprinkles stay vibrant, so every bite looks as fun as it tastes.

Tip: For extra fluffy cupcakes, let the batter rest for 10 minutes before baking—this helps the sprinkles stay suspended instead of sinking!

Coconut Lime Mini Cupcakes

These Coconut Lime Mini Cupcakes are a tropical twist on a classic treat—bright, zesty, and just sweet enough to satisfy any craving.

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 cup shredded sweetened coconut
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut milk (full-fat)
• 1/4 cup vegetable oil
• 1 large egg
• 1 tbsp lime zest (about 1 lime)
• 1 tbsp fresh lime juice
• 1/2 tsp vanilla extract

1. Preheat oven to 350°F. Line a mini cupcake pan with 18 liners.
2. In a bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup shredded coconut, 1/2 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup coconut milk, 1/4 cup vegetable oil, 1 large egg, 1 tbsp lime zest, 1 tbsp lime juice, and 1/2 tsp vanilla extract until smooth.
4. Pour wet ingredients into dry ingredients, stirring just until combined (small lumps are okay).
5. Divide batter evenly among liners, filling each 2/3 full. Bake for 12–14 minutes, until tops spring back when lightly pressed.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The lime’s tang cuts through the coconut’s richness perfectly, making these mini cupcakes refreshingly light yet indulgent.

Tip: For extra flair, top with a dollop of lime-infused whipped cream and a sprinkle of toasted coconut.

Espresso Chocolate Chip Mini Cupcakes

These espresso chocolate chip mini cupcakes pack a caffeinated punch and rich chocolate flavor into every bite-sized treat—perfect for brunch or an afternoon pick-me-up.

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 tsp instant espresso powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 cup mini chocolate chips

1. Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. In a bowl, whisk together 1 cup flour, 1/2 cup sugar, 1 1/2 tsp espresso powder, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup milk, melted butter, egg, and 1/2 tsp vanilla until smooth. Stir into dry ingredients until just combined. Fold in 1/2 cup mini chocolate chips.
4. Divide batter evenly among liners (about 1 tbsp each). Bake for 12–14 minutes until a toothpick comes out clean.
5. Cool in pan for 5 minutes, then transfer to a rack.

The espresso deepens the chocolate flavor without overpowering it, and the tiny size makes them irresistible for snacking. Tip: For extra decadence, drizzle with melted chocolate or dust with cocoa powder while warm.

Salted Caramel Mini Cupcakes with Caramel Frosting

These bite-sized treats pack a buttery caramel punch, balanced with just the right salty finish—perfect for parties or a sweet afternoon pick-me-up.

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup whole milk, room temperature
• 1/4 cup unsalted butter, melted
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1/2 cup caramel sauce (store-bought or homemade), plus 2 tbsp for frosting
• 1/2 cup unsalted butter, softened (for frosting)
• 1 1/2 cups powdered sugar (for frosting)
• 1/4 tsp flaky sea salt (for garnish)

Instructions

1. Prep: Preheat oven to 350°F. Line a mini cupcake pan with 24 liners.
2. Dry mix: Whisk together flour, granulated sugar, baking powder, and 1/2 tsp salt in a bowl.
3. Wet mix: In another bowl, whisk milk, melted butter, egg, and vanilla until smooth. Stir in 1/2 cup caramel sauce.
4. Combine: Gently fold wet ingredients into dry ingredients until just combined (small lumps are okay).
5. Bake: Fill liners 2/3 full. Bake 12–14 minutes until tops spring back when touched. Cool completely.
6. Frosting: Beat softened butter until creamy. Gradually add powdered sugar, then 2 tbsp caramel sauce, until fluffy. Pipe onto cupcakes.
7. Finish: Drizzle with extra caramel and sprinkle with flaky sea salt.

The magic here? The caramel bakes into the cupcakes, keeping them moist while the frosting stays luxuriously silky.

Tip: Warm your caramel sauce slightly for easier drizzling—just 10 seconds in the microwave does the trick!

Conclusion

With 18 scrumptious mini cupcake recipes, there’s a sweet treat here for every occasion! Whether you’re craving classic flavors or something new, these bite-sized delights are sure to impress. We’d love to hear which recipe is your favorite—drop us a comment below! Don’t forget to pin this roundup for your next baking adventure. Happy baking!