Delicious Mini Cupcakes Recipe Easy Homemade Creamy Frosting and Fresh Berries
These mini cupcakes feature a fluffy, tender crumb paired with a light, creamy frosting and fresh berries, making them a perfect sweet treat for any occasion. Quick and easy to make, they offer a delightful balance of indulgence and freshness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 mini cupcakes 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 cup (120g) all-purpose flour, sifted
- 3/4 cup (150g) granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, softened
- 2 large eggs, room temperature
- 1/2 cup (120ml) whole milk or dairy-free alternative
- 1 teaspoon vanilla extract
- 8 oz (225g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 1 1/2 cups (180g) powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2 tablespoons heavy cream (optional)
- 1/2 cup sliced strawberries, fresh
- 1/2 cup blueberries, washed and dried
- 1/2 cup raspberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease your mini muffin tin or line it with paper liners.
- In a medium bowl, whisk together sifted flour, granulated sugar, baking powder, and salt.
- In a separate large bowl, beat softened unsalted butter until creamy and smooth, about 2-3 minutes. Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract. Alternate adding dry ingredients and milk in three parts, beginning and ending with dry ingredients. Mix gently after each addition.
- Spoon batter into prepared mini muffin cups, filling each about 3/4 full.
- Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean. Cupcakes should be golden on top and spring back when lightly touched.
- Transfer cupcakes to a cooling rack and let cool completely before frosting.
- Beat softened cream cheese and softened unsalted butter together until smooth and fluffy. Gradually add powdered sugar, beating well after each addition. Mix in vanilla extract. Add heavy cream if desired and beat until creamy.
- Using a piping bag or spatula, frost each mini cupcake with the creamy frosting.
- Top each cupcake with fresh berries: strawberries, blueberries, and raspberries.
- Serve immediately or refrigerate for up to 2 days. Bring to room temperature before serving.
Notes
If frosting is too soft to pipe, chill in the fridge for 10-15 minutes. Pat berries dry before topping to prevent sogginess. Rotate pan halfway through baking for even cooking. For gluten-free option, substitute all-purpose flour with gluten-free flour blend. For vegan adaptation, replace eggs with flax eggs, use dairy-free butter and cream cheese alternatives, and swap milk for almond or oat milk.
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 150180
- Sugar: 14
- Sodium: 120
- Fat: 9
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 1
- Protein: 3
Keywords: mini cupcakes, creamy frosting, fresh berries, easy cupcakes, homemade cupcakes, quick dessert, party treats