tiny cupcake recipe
The Best tiny cupcake recipe
My kids adore them, too. They’re easy to eat while watching a movie or playing, and they’re always a hit at school bake sales. Plus, they’re light enough that they don’t weigh down a meal, but they’re still satisfying. And honestly? The health benefits of this recipe are pretty neat. With whole wheat flour and a touch of honey or maple syrup, they’re not as refined as most cupcakes, so they’re a little more balanced. It’s a way to indulge without feeling guilty, and that’s always a win in my book. They’re also great for meal prep—make a batch on Sunday and store them in an airtight container, and they’ll keep fresh for days. No one has to know they’re not a full-sized cake, and that’s the magic of these little treats.
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Quick & Easy Tiny Tomato Cupcakes
A simple, flavorful cupcake recipe using tomato sauce for a bright, tangy twist. Perfect for a quick dessert or a light snack.
🥘Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup milk
- 2 tbsp melted butter
- 1 large egg
- ½ cup sugar
- ½ cup tomato sauce
- 1 tbsp honey
- 1 tsp lemon juice
- 1 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. Line a muffin tin with cupcake liners. -
2
In a large bowl, whisk flour, baking powder, and salt. Stir in milk, melted butter, egg, and sugar until smooth. -
3
In a separate bowl, mix tomato sauce, honey, lemon juice, and oregano. Pour half into each cupcake liner. -
4
Spoon the dough into the liners, filling them about ⅔ full. Bake for 18–20 minutes, or until a toothpick comes out clean.
🔧Equipment
- Mixing bowls
- Whisk
- Measuring cups
- Cupcake liners
- Baking sheet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Quick & Easy Tiny Tomato Cupcakes Works
❓ Frequently Asked Questions About Quick & Tiny Tomato Cupcakes
How do I adjust the batter for gluten-free or vegan cupcakes?
You can replace the all-purpose flour with a 1:1 gluten-free blend and swap the buttermilk for unsweetened almond milk or coconut milk. For a vegan version, use flaxseed meal mixed with water to bind the batter instead of eggs, and ensure all other ingredients are plant-based.
Can I bake these cupcakes in a mini muffin tin instead of cupcake liners?
Yes, but fill the liners only two-thirds full—cupcake batter spreads easily, so you’ll end up with slightly larger cupcakes. Use a mini muffin tin with 12–16 cavities for best results, and bake at the same temperature for 12–15 minutes, checking for doneness.
Why did my cupcakes turn out dry or dense?
Dry or dense cupcakes often happen from overmixing the batter or baking them too long. Gently fold in the dry ingredients until just combined (a few lumps are fine), and check them at 12 minutes—they’ll rise further in the oven. If the edges brown too quickly, transfer them to a lower rack midway through baking.
How can I make the frosting extra fluffy?
For a lighter frosting, whip the butter and cream cheese together until smooth, then fold in the powdered sugar and vanilla slowly. Avoid overmixing—just combine until the mixture is thick but still slightly spreadable. For a sturdier base, chill the batter for 30 minutes before frosting.
Can I substitute any of the ingredients for dietary restrictions?
The recipe works best with the original ingredients, but you can swap the sugar for coconut sugar or brown sugar. For a lower-sugar option, use a 1:1 sugar substitute (like erythritol) and reduce the liquid slightly. If avoiding dairy, use coconut oil instead of butter, but the texture may vary slightly.
