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Mini Dot Cupcakes – The Cutest Way to Try the Viral Dot Cake Trend

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Mini cupcakes covered edge to edge in tiny piped buttercream dots for the viral dot cake look in a single bite.

Ingredients

Scale
  • 1 1/4 cups (150g) cake flour
  • 3/4 cup (150g) granulated sugar
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 6 tbsp (85g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 cup buttermilk, room temperature
  • 1 tsp vanilla extract
  • 1 cup (227g) unsalted butter, softened, for frosting
  • 4 oz cream cheese, cold, for frosting
  • 3 1/2 cups powdered sugar, sifted
  • 1 tsp vanilla extract, for frosting
  • Pinch of salt
  • Gel food coloring, 2 shades of the same color

Instructions

  1. Preheat oven to 350°F (175°C) and line a mini muffin tin with 24-30 liners.
  2. Whisk cake flour, sugar, baking powder, baking soda, and salt together. Add softened butter and mix on low until the mixture looks like damp sand.
  3. In a separate bowl, whisk eggs, buttermilk, and vanilla. Add to the flour mixture in two additions, mixing just until combined — do not overmix.
  4. Fill liners two-thirds full and bake 10-12 minutes, until a toothpick comes out clean. Cool completely before frosting.
  5. For the frosting, beat the softened butter and cold cream cheese together until smooth, about 2 minutes. Add powdered sugar one cup at a time, then mix in vanilla and salt. Beat on high 2 minutes until stiff and fluffy.
  6. Divide frosting into two portions. Streak one gel color lightly up the inside of a piping bag fitted with a small round tip, then spoon in the lighter-tinted frosting on top so it picks up streaks of color as it"s piped.
  7. Starting at the edge of each cooled cupcake, pipe small dots close together, working in toward the center and building up into a slight dome. Vary dot size slightly with a second, larger round tip for a few accents.
  8. Chill finished cupcakes 10-15 minutes to set the dots before serving or transporting.

Notes

Keep the frosting cold and stiff — if it softens while you"re piping, pop the bag in the fridge for 5 minutes before continuing. Cake flour keeps these mini cupcakes tender enough to eat in one bite; all-purpose flour will work but makes a slightly denser crumb. For a two-tier gradient without extra bowls, streak two gel colors inside one piping bag instead of tinting separate batches. Store finished cupcakes in the fridge and let sit 15 minutes at room temperature before serving so the buttercream isn"t stiff.

Find it online: https://www.rapidrecipes.blog/mini-dot-cupcakes-the-cutest-way-to-try-the-viral-dot-cake-trend/