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+ servings
5 from 1 vote

Mini Cupcakes

by: claire cary

These mini cupcakes are the perfect (and cutest!) way to satisfy your sweet tooth. They're gluten free, can be made dairy free and are perfect for feeding a crowd. Choose from either chocolate or vanilla.
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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
24

Ingredients

Vanilla

  • ¼ cup butter melted
  • ½ cup white sugar
  • 1 egg
  • ¼ cup milk dairy or non-dairy
  • 2 teaspoons vanilla extract
  • ¾ cup gluten free all purpose baking flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

Chocolate

  • ¼ cup butter melted
  • ½ cup white sugar
  • 1 egg
  • 2 tablespoons greek yogurt
  • ¼ cup brewed coffee
  • 2 teaspoons vanilla
  • ½ cup gluten free all purpose baking flour
  • 5 tablespoons cocoa powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt

Instructions

Vanilla

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a mini cupcake tin with liners and set aside.
  • In a medium mixing bowl, beat together the melted butter, sugar, egg, milk and vanilla until well combined.
  • Beat in the flour, baking powder and salt just until smooth.
  • Add to your prepared cupcake tin, filling about 2/3 of the way up (about 1-1 1/2 tablespoons of batter). You should have 24 mini cupcakes.
  • Bake for 11-15 minutes or until a toothpick comes out clean.
  • Let cool in the tray for 10-15 minutes, then remove from the tray to finish cooling.
  • Once cool, top with my vanilla buttercream frosting and enjoy!

Chocolate

  • Preheat the oven to 350 degrees Fahrenheit.
  • Line a mini cupcake tin with liners and set aside.
  • In a medium mixing bowl, beat together the butter, sugar, egg, greek yogurt, brewed coffee and vanilla until well combined.
  • Beat in the flour, cocoa, baking powder and salt just until smooth.
  • Add to your prepared cupcake tin, filling about 3/4 of the way up. You should have 24 mini cupcakes.
  • Bake for 12-17 minutes or until a toothpick comes out clean.
  • Let cool in the tray for 10-15 minutes, then remove from the tray to finish cooling.
  • Top with chocolate or vanilla buttercream and enjoy!

Notes

For the chocolate cupcakes, you can sub the brewed coffee for hot water, though the flavor is more rich with coffee.
Nutrition is calculated for one vanilla cupcake, without frosting.
Serving: 1cupcakes / Calories: 52kcal / Carbohydrates: 7g / Protein: 1g / Fat: 2g / Saturated Fat: 0.5g / Fiber: 0.4g / Sugar: 5g / Vitamin C: 1.005mg

Did you make this?

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