Description
Delicious mini cupcakes that balance the light flavors of vanilla and the rich indulgence of chocolate, perfect for family gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour (gluten-free can be substituted)
- 1 cup granulated sugar (or coconut sugar)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ cup unsalted butter (or oil, vegan margarine, or applesauce)
- 2 large eggs (or flaxseed meal/applesauce for vegan)
- 1 tsp vanilla extract
- ¼ cup cocoa powder (for chocolate batter)
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and a pinch of salt.
- In another bowl, cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, incorporating them thoroughly. Stir in the vanilla extract for the vanilla batter.
- Divide the mixture into two bowls. Fold cocoa powder into one bowl to create the chocolate batter.
- Spoon the batter into the prepared muffin tin, filling each cup halfway.
- Bake for 12-15 minutes or until a toothpick comes out clean. Let cool for a few minutes before transferring to a wire rack.
- Decorate as desired with frosting or a dusting of powdered sugar.
Notes
For extra moist cupcakes, brush the tops with milk or simple syrup right after baking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini cupcake
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cupcakes, dessert, vanilla, chocolate, baking, family recipe
