Mini Cupcake Doughnuts
Indulge in the irresistible charm of Mini Cupcake Doughnuts—bite-sized treats that combine the fluffy sweetness of cupcakes with the playful shape of doughnuts. Perfectly baked in just 12 minutes, these tender delights are made from a simple batter of all-purpose flour, sugar, and vanilla, enhanced by a luscious glaze that's as easy to whip up as it is delicious. Topped with colorful sprinkles for a whimsical finish, these mini desserts are ideal for everything from brunch spreads to birthday parties. With their quick prep time and fun presentation, Mini Cupcake Doughnuts are the perfect solution for when you crave a delightful homemade treat that's both easy and crowd-pleasing. Keywords: mini cupcake doughnuts, bite-sized desserts, glazed doughnuts, quick dessert recipes, fun baking ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Whole milk
- 4 tablespoons Unsalted butter (melted)
- 2 Eggs (large)
- 1 teaspoons Vanilla extract
- 0.5 cups Powdered sugar
- 2 tablespoons Milk (for glaze)
- 2 tablespoons Sprinkles (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a mini doughnut pan or mini muffin pan with cooking spray or butter.
In a medium-sized mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
In a separate bowl, mix the milk, melted butter, eggs, and vanilla extract. Whisk until smooth and fully incorporated.
Gradually add the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until there are no lumps. Be careful not to overmix.
Transfer the batter to a piping bag or a zip-top bag with the corner snipped off. Carefully pipe the batter into the prepared mini doughnut or muffin pan, filling each cavity about 2/3 full.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and a toothpick inserted into the center comes out clean.
Allow the mini cupcake doughnuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
While the doughnuts are cooling, prepare the glaze by mixing the powdered sugar and 2 tablespoons of milk in a small bowl. Stir until smooth and drizzle-able. Add more milk if necessary to achieve the desired consistency.
Dip the top of each cooled doughnut into the glaze, allowing any excess to drip off back into the bowl. If desired, sprinkle with colorful sprinkles while the glaze is still wet.
Let the glaze set for about 10-15 minutes before serving. Best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.0 g | 81% | |
| Saturated Fat | 35.2 g | 176% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 1472 mg | 64% | |
| Total Carbohydrate | 318.1 g | 116% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 176.1 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 275 mg | 21% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
