How long do mini cupcakes last?

Mini cupcakes typically dry out faster than regular sized cupcakes. The are best enjoyed the same day but can last up to 2 days.

Can you freeze mini cupcakes?

Mini cupcakes freeze beautifully and it is the best way to keep their shelf life longer. Freeze cupcakes in an airtight container for up to two months. Let cupcakes come to room temperature before serving.

What's the best way to store mini cupcakes to keep them fresh?

Mini cupcakes tend to go stale quicker than regular sized cupcakes. The fridge will dry out cupcakes quicker. Store in an airtight container at room temperature. It's best to enjoy mini cupcakes the same day. But if you need to make them ahead you can freeze baked (undressed) cupcakes in an airtight container. Once ready to serve let cupcakes come to room temperature and pipe fresh icing on top.

One Batter Cupcakes, 3 Flavours!

One Batter Cupcake, 3 Flavours!

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One batter cupcakes, 3 flavours! Here’s a simple cupcake recipe where you split the batter into 3 to achieve 3 totally different flavours, making you look like a baking star!

Author: Alie Romano
Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 45 mins
Yield: 5 dozen 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Units Scale

3/4 cup unsalted butter, at room temperature
3 eggs
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups sugar
1 teaspoon vanilla
1 1/2 cups milk
lemon rind – 1-2 teaspoons
1/2 cup frozen raspberries, broken into small pieces
2 Tablespoons sifted cocoa powder

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Instructions

Allow eggs to stand at room temperature for 30 minutes.
In a medium bowl sift together flour, baking powder, and salt.
Preheat oven to 350˚F. Line mini cupcake pans with liners and set aside.
Beat butter until smooth, gradually add sugar beating on medium-high until light and fluffy.
Add eggs beating well after each one. Beat in vanilla.
Alternate flour mixture with milk to butter mixture, beating on low just until combined (don’t overmix, if anything undermix). Divide your batter evenly into 3 separate bowls. In one bowl fold lemon rind into the batter. Using a mini ice cream scoop, scoop batter into mini cupcake liners, set aside.
In another bowl gently fold frozen raspberries into the batter. Using a mini ice cream scoop, scoop batter into mini cupcake liners, set aside.
In the third bowl take out 1/3 of the batter and place into a small bowl, add 2 tablespoons of cocoa and 1 1/2 tablespoons of water. Mix well. Now in each cupcake liner spoon a small amount of chocolate batter, then a spoon of vanilla batter, and top with another scoop of chocolate batter, making 3 layers, alternating chocolate, vanilla, and chocolate.
Bake mini cupcakes for 12- 15 minutes. Cool on the cooling rack, when cooled ice with icing.

Nutrition

Serving Size: 1 plain cupcake
Calories: 68
Sugar: 6.1g
Sodium: 34mg
Fat: 2.7g
Saturated Fat: 1.6g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 10.2g
Fiber: 0.1g
Protein: 1g
Cholesterol: 15mg

Find it online: https://bakingforfriends.com/one-batter-cupcakes-3-flavours/