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Mini Dot Cupcakes

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Soft mini vanilla cupcakes topped with fluffy buttercream and colorful candy dots for the ultimate bite-sized party treat.

Ingredients

Scale
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons vanilla extract
  • 1/2 cup whole milk
  • 1 cup unsalted butter, softened (for frosting)
  • 3 cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 cup mini candy-coated chocolates or fondant dots, assorted colors

Instructions

  1. Preheat oven to 350°F (175°C) and line a mini muffin tin with mini paper liners.
  2. Whisk together flour, baking powder, and salt in a small bowl; set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy, about 2 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. Add the flour mixture and milk alternately, mixing just until combined.
  6. Spoon batter into liners, filling each about two-thirds full.
  7. Bake for 10-12 minutes, until a toothpick inserted comes out clean.
  8. Cool cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  9. For the frosting, beat butter until creamy, then gradually add powdered sugar, cream, and vanilla, beating until light and fluffy.
  10. Pipe or spread frosting onto each cooled cupcake.
  11. Gently press colorful candy dots onto the frosting while it is still soft.
  12. Serve immediately or refrigerate until ready to enjoy.

Notes

For neat polka dots, chill the frosted cupcakes for 5 minutes before adding candy dots so they hold their shape. Store leftovers in an airtight container in the refrigerator for up to 3 days; bring to room temperature before serving.

Find it online: https://www.rapidrecipes.blog/mini-dot-cupcakes/