Christies Mini Cupcakes Recipes

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CHRISTIE'S MINI CUPCAKES



Christie's Mini Cupcakes image

I've been making these moist cupcakes by doctoring up boxed cake mix for years, and they've become somewhat legendary among my friends.

Provided by Christie Vanover

Categories     Dessert

Number Of Ingredients 8

16.5 oz box Duncan Hines cake mix
1 oz box sugar-free pudding
4 eggs
¾ cup vegetable oil
1 ¼ cup water
1 cup Crisco shortening
16 oz powdered sugar
3-4 tbsp milk

Steps:

  • Preheat oven to 350 F degrees. Line mini muffin pans with mini muffin cups.
  • Mix all ingredients well until smooth (I use a stand mixer). Use a small ice cream scoop to spoon batter into muffin cups. Bake for 15 minutes or until the tops spring back when touched.
  • Allow to cool. Then ice.
  • Using a hand or stand mixer, whip shortening until smooth. Gradually add sugar and mix. It will be stiff. Slowly mix in milk, one tablespoon at a time, until you get a smooth spreadable consistency.
  • Spoon icing into a pastry bag fitted with a large star tip. Pipe onto cupcakes in a circular motion.

Nutrition Facts : Calories 141 kcal, Carbohydrate 17 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 98 mg, Sugar 12 g, ServingSize 1 serving

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

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

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