Fruity Mini Cupcakes
Cupcakes were originally baked in teacups, which is how they got their name.
This is vegetarian recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.
Fruity Mini Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a mini cupcake pan with paper liners.
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In a medium bowl, whisk together the flour, baking powder, and salt.
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In a separate large bowl, cream together the butter and granulated sugar until light and fluffy.
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Beat in the egg and vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients.
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Gently fold in the assorted fruits.
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Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
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Bake for 12-15 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
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Dust with powdered sugar before serving.
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 8g13%
- Total Carbohydrate 25g9%
- Sugars 18g
- Protein 2g4%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
