Mini-Cupcakes Recipe

Yesterday, I shared a great way to pipe cake batter into a mini-muffin pan.  Today is about the traditional yellow cake recipe and creamy frosting I used to make these Kid Friendly Delights.

FOR THE YELLOW CAKE 

• 2 cups flour
• 1 cup sugar
• 1/2 cup butter, softened
• 1 cup milk
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla
• 1/2 teaspoon lemon extract
• 3 eggs

Preheat oven to 350F degrees.  Spray mini-muffin pan with nonstick cooking spray.  Beat all ingredients on low speed, scraping bowl, 30 seconds.  Beat on high speed, 3 minutes.  Pipe batter into pan.  See easy piping technique here.

Bake about 10-12 minutes, until top of cupcake if firm to the touch. Remove from pan and cool on rack.  Frost with creamy icing. 

CREAMY VANILLA FROSTING

• 1 1/2 cups powdered sugar
• 4 tablespoons butter, softened
• 1/2 teaspoon vanilla
• 1 to 2 tablespoons milk

Mix all ingredients in electric mixer until smooth and spreadable.

This recipe will make 48 mini cupcakes EASY! 

For the last two years, I set out a variety of fun food decorations and let the kids dress up their own cupcakes.  These mini cupcakes gave my kids a chance to decorate MORE.  They would take a frosted cupcake, dip it in sprinkles, and eat it.  Then, they'd get another cupcake, sprinkle colored sugar on it, and eat IT.  They had a BLAST! Not to mention an extreme sugar rush.