Mini Cupcakes


Itsy bitsy cupcakes are much loved in this house. They are perfect for little hands and dramatically reduce the waste. I think we all know a child that takes a bite out of a normal size cupcake and then abandons it! Or who just eats the icing and leaves the cupcake.

They are also great for people who only want a teeny taste and don’t want a whopper cupcake. I use a mini cupcake tin from Wilton. I got mine on offer ages ago in HomeStore & More but they can often be found in TKMAXX. You do need to buy mini cupcake cases to use, I like the PME brand ones – which are often in stock in Decobake in Dublin city centre. I’m sure Amazon and online shops would have them too.

Recipe and tips below



  • 125 g butter at room temp (I use salted butter)
  • 125 g caster sugar
  • 125 g self rasing flour
  • 2 large eggs
  • 1/2 tsp Vanilla Extract
  • 2 tbsp milk



  1. Preheat oven to 180°C (160°C fan). Place 24 mini cupcake cases in a mini cupcake tin
  2. Place all the ingredients in your mixing bowl and mix at a low speed until just combined.
  3. Turn up the speed to medium and mix for one minute
  4. Spoon the mixture into the cupcake cases. *see tips for more details
  5. Bake on the middle shelf of your oven for 11 – 12 minutes or until they are golden and spring back when touched.
  6. Leave to cool for a few minutes in the tin and then transfer to a cooling rack.
  7. Allow to cool fully before decorating.

These are delicious with some buttercream piped on them. I normally use option 4 from this buttercream post link

Some @thecakemum observations/tips:

  • The quickest way to put the mixture in the mini cupcake cases is to pipe it. I have only started doing this very recently and I’ve been baking them for years!
  • Until recently, I used two teaspoons. One to scoop some batter onto and another to push it off the teaspoon and into the mini cupcake case. After doing this a few times, you find a rhythm and it’s quick.
  • Don’t over fill the mini cupcake cases – I normally half fill them. They are small.
  • This quantity makes more than 24 mini cupcakes. I use the left over batter to either make a second batch or for some normal sized cupcakes. I put them in the oven when the first batch is done – as cooking times for normal sized cupcakes are longer.
  • The cupcakes freeze perfectly. Just pop them in a plastic bag when cool and place in freezer.


Happy Baking

De (aka thecakemum)

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