Today I posted some back to school mini cupcakes over on my Instagram page. Believe it or not, I’ve actually never made mini cupcakes… and now I’m hooked.
Mini cupcakes are super easy and quick to make. If you haven’t made them yet, here are a few tips for making mini cupcakes:
- You can use your same cake recipe for regular sized cupcakes
- I baked my mini cupcakes for 9-10 minutes
- I used a piping bag filled with the cake batter to fill each cupcake liner. This helped me fill the liners all equally with batter.
- Cut your frosting in half, as you don’t need as much of it to top the cupcakes
How to make back to school mini cupcakes:
Using a piping bag, fill your cupcake liners with cake batter, about ¾ full. Bake the cupcakes for 9-10 minutes at 350 degrees.
Transfer cupcakes to a cooling rack, and allow them to cool for 1 hour. While the cupcakes are cooling, make your frosting, I topped mine with my American Buttercream and dyed it black so it would look like a black chalk board.
Fill a piping bag with buttercream, and snip off the end of the bag. Pipe circles on top of each cupcake. After piping the buttercream, you can dip the cupcake in some fun sprinkles to add a bit of color.
I poured some sprinkles in a small bowl, and dipped just the sides of my cupcakes into the sprinkle bowl, being careful to coat only the edge of my buttercream with sprinkles.
Set cupcakes aside and work on your fondant ABC letters.
I used a fondant cutter for my letters, and made all the letters A-Z. Because the fondant letters are so small and delicate, I used some food tweezers to carefully place them on top of each cupcake.
These cupcakes are so fast and easy to make and are a great way to celebrate the school year. I love making holidays and events special for my kids, and every year we have a back to school party right before the school year starts. These cupcakes would be a great addition to any back to school night, and definitely a great way to help the kids feel excited for the upcoming school year!
