How to Make Mini Cupcakes (2022)


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Mini cupcakes are perfectly-sized treats that are always a hit at parties! Here I share techniques to convert your favorite cupcake recipe to minis (it’s so simple), plus I share a recipe for the best vanilla mini cupcakes.

How to Make Mini Cupcakes (1)

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What You’ll Need

How to Make Mini Cupcakes (2)

Start with some basic cupcake baking tips if you aren’t familiar with how to bake cupcakes.

To make these cupcakes, you’ll need mini cupcake liners [paid link] and a mini muffin tin [paid link]. Mini muffin tins typically hold 24 mini cupcakes.

You’ll also need a few other essentials, so please check out my suggested baking tools before beginning this – or any other – recipe.

Converting a Standard Cupcake Recipe

You don’t need to alter the measurements or ingredients of a regular cupcake recipe to convert it into a recipe for minis.

The alterations you’ll have to make come in when filling and baking.

Converted Recipe Yields

When you convert a standard cupcake recipe, you will end up with three times as many minis.

That means that your cupcake recipe that makes 12 normal-sized cupcakes will yield 36 minis; if your standard recipe makes 24, you’ll have 72 minis.

(Video) How to Make MINIATURE Cupcakes (100% Edible)!

How to Fill Cupcake Liners

How to Make Mini Cupcakes (3)

Regardless of the size you are making, there are several ways to fill liners:

  • Disher Scoop – Basically, this is an ice cream scoop with a lever. For minis, I suggest using disher size 50 [paid link], which holds about .65 ounces.
  • Piping Bag – Place the batter in a large piping bag and pipe it into the liners. This works best if your cupcake batter is thick.
  • Batter Dispenser – This is a very neat way to fill cupcake liners, but it is an extra gadget that takes up a lot of space. If you do get one, though, it also works really well for pancakes!

How High to Fill Liners

Different recipes call for filling cupcake liners different amounts, and the same rules that apply to regular cupcakes also apply to minis. If a cupcake recipe says to fill the liner 2/3 full, do the same thing when you convert the recipe to mini cupcakes.

Tip: If the recipe doesn’t say how high to fill the liners, always make a test cupcake. Fill one liner about halfway and bake just that one cupcake. See how much it rises and use that information to determine how high to fill the other liners. As a result, you won’t mess up the whole batch by over or under filling the liners.

Adjusting the Baking Time

Because they are smaller, mini cupcakes take less time to bake than full-sized ones. Typically, the baking time is somewhere between nine and fifteen minutes.

Test for doneness at nine minutes by inserting a toothpick or cake tester into a cupcake, then remove it. if the toothpick comes out dry or with a few moist crumbs, the cupcakes are done. If there is still batter on the toothpick, bake for three more minutes and then test again.

How Much Frosting Should You Use?

How to Make Mini Cupcakes (4)

Multiply the amount of frosting that you would typically use on a batch of regular cupcakes by 1.5.

When you are frosting minis, you can use the same piping tip that you use for standard-sized cupcakes. I recommend a Wilton 1M tip [paid link].

Note: If you like to make tall swirls of frosting on your cupcakes, you will have a greater frosting to cake ratio on minis than you do on standard sized cupcakes.


What size is a mini cupcake?

This sweet treat is a bite-sized version of your typical cupcake. In terms of measurements, mini cupcakes are typically around 1 1/4 inches tall with a diameter of 1 1/4 inches at the top and 3/4 inch at the bottom.

How do you keep mini cupcakes moist?

First of all, ensure that you’ve adjusted the baking time. Because the cupcakes are smaller, they take less time to bake. To keep them moist after baking, save them in an airtight container once they’ve completely cooled.

How many mini cupcakes will a box of cake mix make?


A store bought box of cake mix can make up to 60 mini cupcakes, depending on how much you fill the mini cupcake liners. My from-scratch recipe yields closer to 48 little cupcakes.

Do you need cupcake liners for mini cupcakes?

Not necessarily, but mini cupcake liners make it much easier to remove the cupcakes from the baking pan. Plus, there’s a wide array of colorful and decorative mini cupcake liners so you can customize them for holidays, birthdays, or any occasion!

How to Make Mini Cupcakes (5)


  • Vanilla cupcakes
  • Chocolate cupcakes
  • Banana cupcakes
  • Strawberry cupcakes
  • Cherry almond vanilla mini cupcakes (from Lauren’s Latest)
  • Red wine/red velvet cupcakes
  • Pumpkin spice cupcakes
  • Web Story: How to Make Mini Cupcakes


  • Vanilla buttercream
  • Chocolate buttercream
  • Chantilly cream
  • Italian meringue buttercream
  • Strawberry cream cheese frosting
  • Marshmallow frosting
  • Peanut butter frosting

Did you make this recipe? Leave a review!

How to Make Mini Cupcakes (6)

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4.41 from 44 votes

Mini Vanilla Cupcake Recipe

These are the best mini vanilla cupcakes you will ever have! Use decorative mini cupcake liners to liven up these little cupcakes for any occasion.

Course Dessert

Cuisine American

Prep Time 15minutes

Cook Time 10minutes

Total Time 25minutes

(Video) How to Make MINI CUPCAKES - Peaches & Cream | Cupcake Jemma

Servings 48mini cupcakes

Calories 60kcal

Author Stefani


  • 1cupgranulated sugar
  • 1vanilla bean
  • 1 3/4cupscake flour, not self-rising
  • 1 1/2teaspoonsbaking powder
  • 1/2teaspoonbaking soda
  • 1/2teaspoonsalt
  • 1/4cupunsalted butter room temperature
  • 2large eggsroom temperature
  • 1/3cupfull-fat sour cream
  • 1/4cupcanola oilyou can also use vegetable oil
  • 1tablespoonvanilla extractuse pure, not imitation
  • 2/3cupwhole milkroom temperature

US CustomaryMetric


  • Preheat oven to 350 F (175 C).

  • In a small bowl, combine sugar and seeds from the vanilla bean.

  • Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside.

  • In a medium-sized mixing bowl or bowl of a stand mixer, mix together cake flour, baking powder, baking soda, and salt.

  • Add the vanilla bean sugar and mix until well combined.

  • Add butter and mix on medium-low speed for three minutes. Because there is so little butter, you’ll end up with a very fine crumb texture.

    (Video) Mini Chocolate Cupcakes

  • In a small mixing bowl, whisk together eggs, sour cream, oil, and vanilla extract until smooth.

  • Add the egg mixture to the flour mixture and beat on medium speed until just combined.

  • Slowly add milk and mix on low speed until just combined. The batter will be liquid. (Don’t worry, you didn’t do anything wrong. It’s supposed to be that way.)

  • Fill cupcake liners just over 1/2 full.

  • Bake for 10 minutes and then test to see if they are done. They are done when a toothpick comes out without wet batter stuck to it. The cupcakes should appear white with specks of vanilla bean. They should not turn a golden brown. If they are not done, test again in two minutes. If they are still not done, test again in another two minutes.

  • When the cupcakes are done, remove them immediately from the tins and leave them on a cooling rack (or just on your counter if you don’t own a cooling rack) to cool.

  • Frost with your favorite frosting such as my vanilla buttercream or my chocolate cream cheese frosting.


  • (This recipe is a mini-sized version of my best vanilla cupcake recipe.)
  • Use a vanilla bean for the best vanilla flavor. If you don’t have one, you can leave off the bean and skip related instructions and the mini cupcakes will still be amazing!
  • Use cake flour for a lighter crumb. If all you have on hand is all-purpose flour, that will work fine.
  • Be careful not to over-mix the batter.
  • Use room temperature ingredients – everything will mix together more smoothly that way.
  • Because everyone’s oven is just a bit different and your liners may be a slightly different size than mine, I highly recommend that you bake a test cupcake before baking your whole batch of mini vanilla cupcakes.


Calories: 60kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 11mg | Sodium: 41mg | Potassium: 26mg | Fiber: 1g | Sugar: 4g | Vitamin A: 55IU | Calcium: 13mg | Iron: 0.1mg

Have you tried this recipe?Click here to leave a comment and rating!

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(Video) Mini Chocolate Cupcakes from Scratch


How many mini cupcakes does a cake mix make? ›

Mini cupcakes are fun and easy to make. One box of Betty Crocker cake mix will make about 60 mini cupcakes. Fill the cupcake pan about 1/2 to 2/3 full.

How much batter do you put in a mini cupcake? ›

Fill cups 2/3 full of batter (about 1 rounded tablespoon each). Refrigerate remaining batter. Bake 10 to 15 minutes or until toothpick inserted in center comes out clean; cool.

Can you use regular cupcake liners for mini cupcakes? ›

Method 1: Paper cupcake liners can work without a cupcake tray, especially if you are careful not to overfill the liners. You can then place them in a snug pan that will keep 5-6 paper liners upright.

What size scoop do you use for mini cupcakes? ›

The recommendation for mini cupcakes is 1 Tablespoon of batter, which is a #60 scoop.

How do you keep mini cupcakes moist? ›

Use these 4 simple steps to ensure your cupcakes remain moist and fresh!
  1. Let cupcakes cool COMPLETELY.
  2. Store cooled cupcakes in a container with a tight-fitting lid.
  3. Store cupcakes on the counter at room temperature.
  4. Frost cupcakes within two days.
  5. Let cupcakes cool COMPLETELY.
  6. Wrap cupcakes tightly in plastic wrap.
9 Feb 2016

Do you spray mini cupcake liners? ›

Yes, you should spray your cupcake liners. But doing it the right way is vital. After all, too much greasing can lead to a greasy, soggy mess.

Do you oil inside of cupcake liners? ›

Do I need to grease the cupcake paper liner? Nope! The grease is for the cupcake batter to not stick to the pan, and the liners do the exact same thing, so you don't have to grease the paper liners as well.

How much do you fill mini cupcake liners? ›

Fill ⅔ of each liner with batter.

You may need to experiment with how much batter you scoop up each time—it's better to fill the liners with too little batter than too much at once, as you can always add more. Filling the liners all the way to the top will cause them to overflow when baked.

Should you use 2 cupcake liners? ›

If you're determined to use papers, try doubling them; with two layers, the one on the outside helps keep things bright. Though it also won't "stick" to the cupcake very well; Hobson's choice.

What size is a mini cupcake? ›

What size is a mini cupcake? This sweet treat is a bite-sized version of your typical cupcake. In terms of measurements, mini cupcakes are typically around 1 1/4 inches tall with a diameter of 1 1/4 inches at the top and 3/4 inch at the bottom.

What can I use instead of mini cupcake liners? ›

Use parchment paper instead of cups, Chapple says, for an upgraded case for your muffins or cupcakes, and you'll never worry about cupcake liners again. First, cut a sheet of parchment into five-to-six-inch squares.

Which is better foil or paper cupcake liners? ›

Foil Cupcake Liners

They're a bit stronger than the standard white liners so expect to pay a little more for these. They also hold their shape really well so you can fill the liner and place them on a cookie sheet to bake if you run out of cupcake baking tins.

Are mini cakes and cupcakes the same? ›

The only two differences between cake and cupcakes: the type of pan you use to bake and the amount of time they spend in the oven.

Why did my mini cupcakes sink? ›

When mixing your batter, you are incorporating air into it. If you over-mix, you incorporate too much air. And when those cupcakes bake, that air will escape creating that sunken effect. So pay attention to how long you mix for if you are using a stand mixer and don't put your mixer on too high.

How do you make mini cupcakes not stick? ›

There are a couple of ways to prevent sticking:
  1. Grease your wrappers. Giving the wrappers a quick spritz of nonstick cooking spray before filling them works very well to prevent cakes from sticking — even if you're making a delicate recipe or trying to unwrap the cupcakes when they're still warm.
  2. Buy non-stick liners.
30 Jul 2017

How far in advance can I make mini cupcakes? ›

You can bake cupcakes up to two days ahead; arrange them (unfrosted) on a baking sheet, wrap the whole sheet with plastic wrap and store at room temperature. Frost before serving. To freeze, arrange unfrosted cupcakes on a baking sheet and wrap the whole sheet in plastic wrap, then in foil. Freeze up to three months.

How do you fill the bottom of a cupcake? ›

You can fill your cupcakes with just about anything, from custard to jam to buttercream frosting. If you are using frosting, you can pipe it into the hole with a piping bag. If you are using a more fluid filling, such as custard or jam, or you can push it into the hole with a small teaspoon. Decorate the cupcake.

What is the secret to fluffy cupcakes? ›

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix on a low speed to avoid this, stopping just as all ingredients blend.

How much less time do you bake mini cupcakes? ›

Adjusting Your Recipe

Mini cupcakes should take about ⅔ the time to bake as standard-sized cupcakes.

Do you put cupcake liners before or after baking? ›

Only fill the cupcake liners just before you place them in the oven. This will prevent moisture from settling into the liners.

Why do my cupcakes stick to the paper liners? ›

If there is too much batter in the case then it will rise up and over the edges of the case as the cupcake bakes and the edge of the case can become trapped in the edge of the cupcake, making it more difficult to remove the paper. Cupcake cases should be filled between half and two-thirds full of batter.

Why are my cupcakes pulling away from the paper? ›

The main reason: Too much moisture

The paper loosens when its gets wet. There can be different reasons. Often the problem depends on the recipe, but it can occur if poor quality paper liners have been used or if the cupcakes haven't been in the oven for long enough.

What do you put in the bottom of a cupcake pan? ›

Next time you bake cupcakes or muffins, simply sprinkle rice in the bottom of the pan, then place the cupcake liner on top and fill with batter. Instead of the grease collecting at the bottom of your baked good, the rice will absorb the excess moisture without burning.

How much should you fill cupcakes? ›

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

Do cupcakes need to be refrigerated? ›

Don't Refrigerate Your Cupcakes

Resist the urge to store cupcakes in the refrigerator to extend their shelf life beyond two days. Cupcakes stored in a refrigerator will dry out. In fact, placing cupcakes in the refrigerator speeds crystallization in the sugar and flour, making the cupcakes go stale quickly.

What is the perfect size scoop for cupcakes? ›

The easiest way to fill cupcake liners is using an ice cream or cookie scoop for perfect uniform cupcakes. A scooper that holds 3-4 tablespoons or 1-1.5 ounces works well for standard size cupcakes. or you can use a 1/4 cup measuring cup and a spatula.

Do you cook cupcakes in the paper? ›

Cupcake liners usually contain your cake mixture while it bakes. Although they have a shape, they're best used by placing them into a baking tray that'll support their edges.

What happens if you don't use cupcake liners? ›

You can bake excellent muffins or cupcakes and remove them safely from pans without using baking liners as long you effectively grease your baking pan. If you don't want to bother with liners or make a special trip to the store, you're not alone.

How many mini cupcakes is a serving? ›

For regular-sized cupcakes, it's a single cupcake. For most people, three to four Mini Cupcakes make a serving.

Are muffin and cupcake liners the same? ›

Cupcake liners and muffin liners are the same thing.

However, you may see taller liners like the tulip baking cups [paid link] above being used with muffins because muffins are often domed and unfrosted.

How long do mini cupcakes last? ›

How long do cupcakes keep for? As a general rule, we recommend eating your cupcakes on the day of baking or within 24 hours for the best flavour, but they will last up to 2 days.

Is a muffin just a cupcake without frosting? ›

Frosting: The main difference between cupcakes and muffins lies in the use of frosting. While muffins do not feature frosting, the creamy, sweet whipped topping is a cupcake staple.

How many mini cupcakes are in a regular cupcake? ›

When you convert a standard cupcake recipe, you will end up with three times as many minis. That means that your cupcake recipe that makes 12 normal-sized cupcakes will yield 36 minis; if your standard recipe makes 24, you'll have 72 minis.

How many cupcakes does a box cake mix make? ›

One box of cake mix makes between 24 and 30 regular-size cupcakes when each cupcake liner is filled with 1/3 cup of batter, according to the back of most cake mix boxes. I've found that it's right around 24 cupcakes if you use a scoop – like this one – to evenly add the batter to the cupcake pan.

How many cupcakes are in a box mix? ›

A box of cake mix will be enough to make 24 to 30 regular-sized cupcakes. It will make even more mini-sized cupcakes, but fewer of the jumbo-sized ones. Cover and refrigerate any leftover batter. When you are done baking the first batch, let the pan cool for 15 minutes, then fill it with the rest of the batter.

How many mini cupcakes do I need for 30 people? ›

We recommend one standard-sized cupcake per guest. If you prefer minis, we suggest two to three minis per guest.

How Much Do You Fill cupcake liners? ›

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

Do you spray cupcake liners? ›

Grease your wrappers

Giving the wrappers a quick spritz of nonstick cooking spray before filling them works very well to prevent cakes from sticking — even if you're making a delicate recipe or trying to unwrap the cupcakes when they're still warm.

Should I use milk instead of water in cake mix? ›

Milk: Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and, most importantly, extra flavor to your mix. Egg WHITES: Not adding the yolks to the cake makes the cake fluffy and whiter!

Can I mix 2 boxes of cake mix at the same time? ›

Yes, you can double a cake mix.

How many mini cupcakes do I need for 20 people? ›

"Don't forget," Emily adds, "little cupcakes are great for adults, too! But be sure to order enough Mini Cupcakes for your guests to each have three to four per big person."

Can mini cupcakes be filled? ›

Fill a pastry bag fitted with a bismarck tip (tip #230) with cupcake filling. *A bismarck tip is a specially designed tip for filling pastries. Poke the bismarck tip into the top of each mini cupcake and squeeze to fill. The mini cupcake will begin to expand, and you will know it has been filled.


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