Mini Cupcakes Recipe for Your ‘Alice in Wonderland’ Celebration

Indulge in the enchanting world of Alice in Wonderland with these delightful Mini Cupcakes topped with Raspberry Cream Cheese Frosting, fit for the Queen of Hearts herself!

These bite-sized treats feature a moist vanilla or chocolate base, perfectly complemented by a luscious frosting made from creamy cheese and fresh raspberries, lending a regal touch of tartness and a vibrant pink hue. Decorate each cupcake with a raspberry for a royal flourish that will have your guests exclaiming, “Off with their heads!” in pure delight. Perfect for an afternoon tea party, these cupcakes are sure to enchant and satisfy.

Get ready to have a party with these cute Mini Cupcakes! Make vanilla or chocolate cake batter (or both!) then top off with a sweet and creamy raspberry frosting. Perfect for celebrations, get togethers, and anything in-between.

Mini Cupcakes with Raspberry Frosting Ingredients

• Butter – one cup of salted or unsalted butter, softened to room temperature. This takes the place of vegetable oil.
• Sugar – two cups white, granulated sugar
• Cake flour – 2 and a half cups. Cake flour is preferred over all purpose flour for this recipe due to its lower protein content. The result is a finer texture, allowing for a lighter and more delicate crumb. Incorporating cake flour ensures that the cake is tenderly baked to perfection.
• Baking powder – two teaspoons
• Baking soda – half teaspoon
• Salt – I like to use kosher salt if you have it, or regular table salt works great too.
• Vanilla extract – two teaspoons
• Buttermilk – half a cup. Make your own by adding two teaspoons of vinegar or lemon juice to 2/3 cup of regular milk and you have homemade buttermilk.
• Milk – half cup of regular, whole milk.
• Sour cream – you can substitute regular Greek yogurt too.
• Egg whites – you’ll need 5 large room temperature egg whites. Using room temperature egg whites in this cake recipe is important because it incorporates better into the batter, resulting in an even bake and smoother texture.

Homemade Raspberry Cream Cheese Frosting

Our Raspberry Cream Cheese Frosting is the perfect topping for cupcakes. Simply cream together the butter and cream cheese, blend together raspberry and vanilla, and finish by slowly adding in powdered sugar until semi-stiff peaks form. This is a quick and easy frosting that is delicious and full of flavor!

• Cream cheese – This gives a sweetness to the butter. Soften at room temperature before adding to the recipe.
• Butter – Make sure your unsalted butter is soft and can cream easily before adding it to the mixing bowl. If it is not soft, there will be clumps and bumps in your homemade frosting.
• Raspberry jam – Give the frosting the flavor it needs, raspberry! It is a delicious frosting flavor.
• Vanilla extract – Vanilla extract is full of flavor and gives a different light and tasty flavor to the frosting.
• Powdered sugar – Thicken the frosting with sweet and soft confectioners’ sugar that creates the best frosting.
• Optional: Gel Food Coloring – I like to make the raspberry frosting just a little more pink by adding a drop of red gel food coloring. Gel food coloring is ideal for frosting because it doesn’t add as much moisture to the mixture.

How to Make Mini Cupcakes

Get ready to have cuteness overload when making these cupcakes in mini muffin tins! Pick your favorite cupcake liners for your mini cupcakes to be baked in. This sweet treat will be your favorite combination yet!

1. First, preheat your oven to 350 degrees and grease your pans or line with cupcake liners.
2. In a medium bowl, whisk together cake flour, baking powder and salt by hand, and set aside. If making chocolate cupcakes, then this is where you add the cocoa powder.
3. Lightly whisk the egg whites together in a smaller bowl, set aside.
4. In the bowl of a stand mixer, use the paddle attachment to cream the butter and sugar for 2-3 minutes on medium- high speed.
5. Add the eggs to the mixture and beat on medium speed until incorporated.
6. Mix in vanilla and sour cream until creamy.
7. Next, add the dry ingredients and the buttermilk and milk slowly until they’re all incorporated.
8. Finally, pour the batter into the muffin tins. Make sure to fill them only 2/3 of of the way.
9. Bake 15 minutes until a toothpick in the center comes out clean. Let them cool on a wire rack, then frost and enjoy!

Tips and Modifications When Making Mini Cupcakes

They are so moist and rich. Of course, you can make these in a regular-sized cupcake pan, you’ll just have to bake them a little longer (18-20 minutes).

• Jam – When making the cream cheese frosting, if raspberry is not your favorite, try strawberry, blackberry, or grape jelly jam. Use seedless jam for a smooth frosting.
• Filling cupcakes – I like to use a cookie scoop to help scoop and pour the cupcake liners.
• No liners – No problem! If you don’t have a cupcake liner, you can grease the muffin tins to avoid the cupcakes from sticking as they are baking.
• Frosting – If you are looking for a different flavor of frosting, try using vanilla buttercream frosting or chocolate buttercream frosting.

“I love these cupcakes. The pink frosting is simply cute and pretty, and it’s hard to stop with just one. 🙂”

-Anita

Mini Cupcakes

These Mini Cupcakes are the perfect bite-sized treats! Choose vanilla or chocolate cake and top them with our delicious Raspberry Cream Cheese Frosting.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Cooling Time 20 minutes mins

Total Time 50 minutes mins

Servings: 72 mini cupcakes

Course: cake, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 2 ½ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt
• 5 large egg whites room temperature
• 1 cup butter softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• ½ cup buttermilk
• ½ cup milk
• ½ cup sour cream

For Chocolate Cupcakes

• 1/3 cup cocoa powder

For Raspberry Cream Cheese Frosting

• 8 ounces cream cheese softened
• 1/2 cup butter softened
• 1/3 cup raspberry jam use seedless for a smoother frosting
• 1/2 teaspoon vanilla extract or almond extract
• 5 cups powdered sugar
• 1 drop red gel food coloring optional
• fresh raspberries optional garnish
• chocolate sprinkles optional garnish

Equipment

• Electric Mixer
• Mini Muffin Tin

Method

 

1. Step 1: Preheat oven to 350℉. In a bowl, whisk together cake flour, baking powder, baking soda, and salt. Set aside.

   For Chocolate Cupcakes: Add ⅓ cup of cocoa powder to the flour mixture.
   
2. Step 2: Lightly whisk the egg whites together in a bowl, set aside.
   
3. Step 3: In a stand mixer, cream the butter and sugar for 2-3 minutes on medium-high speed.
   
4. Step 4: Add the eggs to the mixture and beat on medium until incorporated.
   
5. Step 5: Mix in vanilla and sour cream until creamy. Scrape down sides of the bowl as needed.
   
6. Step 6: Slowly add the dry ingredients and alternate adding the buttermilk and milk in three additions with dry ingredients.
   
7. Step 7: Pour batter into lined mini muffin tins. Only fill the cups about 2/3 full.
   
8. Step 8: Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
   
9. Step 9: Allow the cupcakes to cool before frosting.
   

For the Frosting

1. Step 1: In a stand mixer, mix the cream cheese and butter together until smooth.
   
2. Step 2: Add raspberry jam and vanilla extract. Mix until combined.
   
3. Step 3: Add powdered sugar one cup at a time and mix until fully incorporated. The frosting should have semi-still peaks. If it gets too thick, add a little milk. If it is too thin, add more powdered sugar.
   
4. Step 4: Optional: For a brighter pink color, add 1 drop of red gel food coloring and mix to combine.
   
5. Step 5: Frost the cupcakes.
   
6. Step 6: Add raspberries and/or chocolate sprinkles if using.
   

Notes

Try some of our other delicious frosting recipes:

• Funfetti Frosting
• Vanilla Buttercream Frosting
• Cream Cheese Frosting
• Chocolate Buttercream Frosting
• Peanut Butter Frosting

Frequently Asked Questions