Best 3 Mini Cupcakes For Kids Recipes

In the realm of sweet treats, mini cupcakes hold a special place in the hearts of children and adults alike. These bite-sized delights offer a perfect balance of flavor, texture, and visual appeal. Whether it's for a birthday party, a school bake sale, or just a fun family baking project, mini cupcakes are always a crowd-pleaser. With endless possibilities for customization, from classic vanilla to vibrant red velvet, and an array of toppings and decorations, mini cupcakes provide a canvas for creativity and experimentation. Embracing the joy of baking mini cupcakes not only yields delicious treats but also fosters cherished memories and moments of shared happiness.

Here are our top 3 tried and tested recipes!

MINI CUPCAKES FOR KIDS!

Mini Cupcakes for Kids! image

This is a low fat and low sodium recipe great for kids. I use this at the local canteen and it is very well received!

Provided by limecat

Categories Dessert

Time 15m

Yield 45 serving(s)

Number Of Ingredients 7

Ingredients

500 g vanilla cake mix
3/4 cup low-fat milk
1 egg
50 g icing sugar
2 tablespoons cocoa (optional)
5 drops food coloring
2 tablespoons low-fat milk

Steps:

Mix together the vanilla cake mix, 3/4 cup low fat milk and 1 egg -- use a beater for at least 2 minutes until very well combined.
Grease a mini muffin pan (12) and bake for 10 minutes at 170°C fan forced, or until when touched, they spring back!
Turn out onto a cooking rack.
Mix together icing with 1-2 table spoons of low fat milk.
Add a few drops of food colouring to the icing if you would loke a particular colour on the cakes.
Ice each one with 1/2 teaspoon of icing and sprinkle a couple of decorative hundreds and thousands on top.
The kids will love them!

Nutrition Facts : Calories 56, Fat 1.4, SaturatedFat 0.3, Cholesterol 5.2, Sodium 76.7, Carbohydrate 10, Fiber 0.1, Sugar 6.2, Protein 0.8

MINI VANILLA CUPCAKES

Mini Vanilla Cupcakes image

Everything vanilla in these bite-sized cupcakes. So cute and tasty.

Provided by Yoly

Categories 100+ Everyday Cooking Recipes More Meal Ideas Recipes Mini Foods Desserts Cakes

Time 55m

Yield 18

Number Of Ingredients 13

Ingredients

Cupcakes:
¾ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
6 tablespoons unsalted butter, softened
⅓ cup white sugar
1 large egg, at room temperature
1 teaspoon pure vanilla extract
¼ cup milk, at room temperature
Frosting:
1 cup powdered sugar
½ cup unsalted butter, softened
1 teaspoon pure vanilla extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease an 18-cup mini muffin tin or line with cupcake liners.
Sift flour, baking powder, and salt into a bowl.
Whip butter and sugar in a separate bowl with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour mixture and milk; whip until just combined. Fill the prepared muffin cups 3/4 full with batter.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 14 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes.
Meanwhile, whip powdered sugar, butter, and vanilla for frosting in a bowl until well combined. Frost cooled cupcakes.

Nutrition Facts : Calories 146.7 calories, Carbohydrate 14.9 g, Cholesterol 34.3 mg, Fat 9.4 g, Fiber 0.1 g, Protein 1.1 g, SaturatedFat 5.8 g, Sodium 78.8 mg, Sugar 10.8 g

BOX TOPS FOR EDUCATION MINI CUPCAKES

Box Tops for Education Mini Cupcakes image

Celebrate Box Tops for Education with super-fun mini cupcakes. Start with Betty Crocker™ Super Moist™ cake mix, and liven it up with bright colors, fluffy frosting and nonpareils.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h15m

Yield 60

Number Of Ingredients 5

Ingredients

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
Gel food colors (neon pink, classic yellow, neon green, classic blue)
1 container Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ Decorating Decors multicolored nonpareils

Steps:

Heat oven to 350°F (for all pans). Spray 60 mini muffin cups with cooking spray.
Make cake batter as directed on box. Divide batter among 4 small bowls, about 1 cup each. Make 4 different colors of batter by adding 1/4 teaspoon food color to each bowl; blend well. Fill each muffin cup with 1 level measuring tablespoon batter, making 15 cupcakes of each color.
Bake 11 to 14 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan. Cool completely, about 10 minutes.
Top with frosting, and decorate with nonpareils. Store loosely covered.

Nutrition Facts : Calories 160, Carbohydrate 21 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Mini Cupcake, Sodium 150 mg, Sugar 15 g, TransFat 0 g

Tips:

Make sure all ingredients are at room temperature before starting. This will help the batter mix together more evenly.
Don't overmix the batter. Overmixing can make the cupcakes tough.
Fill the cupcake liners only 2/3 full. This will help prevent the cupcakes from overflowing during baking.
Bake the cupcakes in a preheated oven. This will help ensure that they bake evenly.
Don't overbake the cupcakes. Overbaking can make them dry.
Let the cupcakes cool completely before frosting them. This will help the frosting set properly.
Be creative with your frosting and toppings. You can use different colors of frosting, sprinkles, candy, or even fruit to decorate your cupcakes.

Conclusion:

Mini cupcakes are a delicious and versatile treat that can be enjoyed by people of all ages. They are perfect for parties, bake sales, or just as a sweet snack. With so many different recipes to choose from, there is sure to be a mini cupcake recipe that everyone will love. So get creative and have fun baking mini cupcakes!