Mini Doughnut Cupcakes
Elevate your dessert game with these irresistible Mini Doughnut Cupcakes—bite-sized treats that perfectly blend the soft, fluffy texture of cupcakes with the classic cinnamon-sugar coating of your favorite doughnuts. Ready in under 30 minutes, these easy-to-make cupcakes are bursting with warm, spiced flavors thanks to the addition of ground cinnamon in both the batter and the sugary topping. Brushed with melted butter and rolled in cinnamon sugar while still warm, they deliver that melt-in-your-mouth doughnut experience in mini cupcake form. Perfect for parties, brunches, or an afternoon indulgence, these crowd-pleasing treats are as fun to make as they are to eat. Featuring simple pantry staples like all-purpose flour, butter, and milk, this recipe is a quick and delightful way to satisfy your sweet tooth.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 teaspoons Ground cinnamon
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 1 Large egg
- 1 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1 teaspoons Ground cinnamon (for topping)
- 0.25 cups Granulated sugar (for topping)
- 2 tablespoons Butter, melted (for topping)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a mini muffin tin or line it with mini paper liners.
In a medium bowl, whisk together the flour, baking powder, salt, and 0.5 teaspoons of ground cinnamon. Set aside.
In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 2 minutes.
Add the egg and vanilla extract to the butter-sugar mixture and beat until well incorporated.
Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients, alternating with milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full.
Bake in the preheated oven for 10-12 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes are baking, combine 0.25 cups of granulated sugar and 1 teaspoon of ground cinnamon in a small bowl to create the topping mixture. Set aside.
Once the cupcakes are done, remove them from the oven and let them cool in the pan for 2 minutes, then transfer them to a wire rack.
While the cupcakes are still slightly warm, brush the tops lightly with melted butter, then immediately dip or sprinkle them with the cinnamon-sugar mixture to coat.
Allow the cupcakes to cool completely or enjoy them slightly warm for a fresh doughnut-like experience.
Nutrition Facts
Calories |
112 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.3 g | 7% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 21 mg | 7% | |
| Sodium | 59 mg | 3% | |
| Total Carbohydrate | 14.7 g | 5% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 8.7 g | ||
| Protein | 1.3 g | 3% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 19 mg | 0% | |
*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.
