Delicious Mini Cupcakes

Cupcakes are the perfect small sweet indulgence. With so many flavors and styles, you can pick a recipe for any occasion or mood.

Cupcakes with Browned Butter FrostingCupcakes with Browned Butter Frosting























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Mocha Latte Cupcakes
Photo: Beth Dreiling HontzasPhoto: Beth Dreiling Hontzas























Ingredients
1 (12-oz.) package dark chocolate morsels
1/2 cup butter, softened
1/2 (8-oz.) package cream cheese, softened
2 cups sugar
4 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8-oz.) container sour cream
Double Shot Latte Buttercream
Garnish: chocolate shavings

Double Shot Latte Buttercream
Beat 1/2 cup softened butter, 1 (3-oz.) package softened cream cheese, 1 1/2 Tbsp. instant espresso, and 2 tsp. vanilla extract at medium speed with an electric mixer until creamy. Gradually add 1 (16-oz.) package powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition. If desired, beat in remaining 1 Tbsp milk, 1 tsp. at a time, until desired consistency.

Preparation
Preheat oven to 350°. Microwave dark chocolate morsels at high 1 1/2 minutes or until melted and smooth, stirring at 30-second intervals.

Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Stir in melted chocolate into batter. (Batter will be very thick.) Spoon batter by rounded tablespoonfuls into lightly greased miniature pans.

Bake at 350° for 11 to 13 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Spread cupcakes with Double Shot Latte Buttercream. Garnish, if desired.

Related: 60 Out-of-this-World Cookies

Fresh Citrus Cupcakes
Photo: Beth Dreiling HontzasPhoto: Beth Dreiling Hontzas























Ingredients
1/2 cup butter, softened
1/2 (8-oz.) package cream cheese, softened
2 cups sugar
4 large eggs
1 Tbsp. orange zest
2 Tbsp. fresh orange juice
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8-oz.) container sour cream
Orange Buttercream

Orange Buttercream
Beat 1/2 cup softened butter, 1 (3-oz.) package softened cream cheese, and a 1 Tbsp. orange zest at medium speed with an electric mixer until creamy. Gradually add 1 (16-oz.) package powdered sugar alternately with 1 Tbsp. milk and 2 Tbsp. fresh orange juice, beating at low speed until blended and smooth after each addition. If desired, beat in remaining 1 Tbsp. milk, 1 tsp. at a time, until desired consistency. Beat in 1 drop red food coloring and 1 drop yellow food coloring, if desired.

Preparation
Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in orange zest and juice.

Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.

Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Orange Buttercream onto cupcakes.

Related: Parlor-Perfect Ice Cream Cakes

Salted Caramel-Chocolate CupcakesPhoto: Beth Dreiling HontzasPhoto: Beth Dreiling Hontzas
























Ingredients
1/2 cup butter, softened
1/2 (8-oz.) package cream cheese, softened
1 1/4 cups sugar
3/4 cup firmly packed dark brown sugar
4 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8-oz.) container sour cream
8 oz. chopped semisweet chocolate
1/4 cup whipping cream
2 Tbsp. whipping cream
Salted Caramel Buttercream
Garnishes: sea salt flakes and caramels, cut into squares

Salted Caramel Buttercream
Beat 1/2 cup softened butter, 1 (3-oz.) package softened cream cheese, 2 tsp. vanilla extract, and 1/4 tsp. kosher salt at medium speed with an electric mixer until creamy. Gradually add 1 (16-oz.) package powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition. Melt 15 caramels with 1 Tbsp. milk in a small microwave-safe bowl at high 1 minute or until smooth, stirring at 30-second intervals. Fold caramel mixture into buttercream, creating swirls. Do not completely blend.

Preparation
Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugars until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.

Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).

Microwave semisweet chocolate and 1/4 cup whipping cream in a microwave-safe bowl at high 1 minute, stirring at 30-second intervals. Whisk in 2 Tbsp. whipping cream until smooth. Dip tops of cupcakes in chocolate mixture, and let stand until chocolate is set (about 30 minutes). Pipe or spread Salted Caramel Buttercream onto cupcakes. Garnish, if desired.

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Cappucino Cupcakes
Photo: Beth Dreiling HontzasPhoto: Beth Dreiling Hontzas























Ingredients
1/2 cup butter, softened
1/2 (8-oz) package cream cheese, softened
2 cups sugar
4 large eggs
1 tsp. vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 (8-oz.) container sour cream
Double Shot Latte Buttercream
Garnishes: instant espresso, ground cinnamon, and chocolate-covered coffee beans

Double Shot Latte Buttercream
Beat 1/2 cup softened butter, 1 (3-oz.) package softened cream cheese, 1 1/2 Tbsp. instant espresso, and 2 tsp. vanilla extract at medium speed with an electric mixer until creamy. Gradually add 1 (16-oz.) package powdered sugar alternately with 3 Tbsp. milk, beating at low speed until blended and smooth after each addition. If desired, beat in remaining 1 Tbsp milk, 1 tsp. at a time, until desired consistency.

Preparation
Preheat oven to 350°. Beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in sugar until light and fluffy. Add eggs, 1 at a time, beating until blended after each addition. Stir in vanilla.

Combine flour and next 3 ingredients. Gradually add to butter mixture alternately with sour cream, beating until blended. Spoon batter by rounded tablespoonfuls into lightly greased miniature muffin pans.

Bake at 350° for 13 to 15 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans on wire racks 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes). Pipe or spread Double Shot Latte Buttercream onto cupcakes. Garnish, if desired.


To prepare regular-size cupcakes: Spoon batter into 2 lightly greased 12-cup muffin pans, filling two-thirds full. Bake at 350° for 22 to 24 minutes or until a wooden pick inserted in centers comes out clean. Cool and decorate as desired.

Related: 15 Quick & Easy Desserts

Sweet Potato-Pecan Cupcakes with Cream Cheese FrostingPhoto: Van ChaplinPhoto: Van Chaplin
























Ingredients
1 cup coarsely chopped pecans
2 cups sugar
1 cup butter, softened
4 large eggs
1 (16-oz.) can mashed sweet potatoes
1/2 cup orange juice
1 tsp, vanilla extract
3 cups all-purpose flour
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 tsp. salt
Cream Cheese Frosting
Garnish: coarsely chopped pecans

Cream Cheese Frosting
Beat 1/2 cup softened butter and 1 (8-oz.) package softened cream cheese at medium speed with an electric mixer until creamy. Gradually add 1 (16-oz.) package powdered sugar, beating at low speed until blended; stir in vanilla.

Preparation
Place pecans in a single layer in a shallow pan. Bake at 350° for 8 to 10 minutes or until toasted, stirring once after 4 minutes.

Beat sugar and butter at medium speed with an electric mixer until blended. Add eggs, 1 at a time, beating until blended after each addition.

Whisk together mashed sweet potatoes, orange juice, and vanilla extract. Combine flour and next 5 ingredients. Add flour mixture to sugar mixture alternately with sweet potato mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Fold in toasted pecans. Place foil baking cups in muffin pans, and coat with vegetable cooking spray; spoon batter into cups, filling two-thirds full.

Bake at 350° for 28 to 30 minutes or until a wooden pick inserted into center comes out clean. Remove immediately from pans, and cool 50 minutes to 1 hour or until completely cool. Spread cupcakes evenly with Cream Cheese Frosting.

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