Step 1: Prepare Your Baking Tools

• Preheat your oven to 350°F (175°C) to ensure even baking.
• Line a mini muffin tin with cupcake liners or lightly grease each cavity to prevent sticking.

Step 2: Mix the Dry Ingredients

• In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
• This step ensures that the leavening agents are evenly distributed, giving your cupcakes a consistent rise.

Step 3: Combine the Wet Ingredients

• In a separate large bowl, whisk the melted butter and sugar until smooth.
• Add the eggs one by one, mixing thoroughly after each addition.
• Stir in the vanilla extract and milk (or buttermilk), blending until fully incorporated.

Step 4: Bring the Batter Together

• Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula or hand mixer.
• Be careful not to overmix stop as soon as the batter is smooth. Overmixing can lead to dense cupcakes.

Step 5: Fill the Cupcake Liners

• Using a spoon or small cookie scoop, fill each cupcake liner about ⅔ full. This allows room for rising without overflowing.

Step 6: Bake to Perfection

• Place the muffin tin in the preheated oven and bake for 10–12 minutes, or until a toothpick inserted in the center comes out clean.
• Take the cupcakes out of the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Step 7: Frost and Decorate (Optional)

• Once completely cooled, top your mini cupcakes with your favorite buttercream frosting, sprinkles, or chocolate drizzle for a decorative touch.
• Use a piping bag for a professional look, or spread frosting with a knife for a rustic feel.

And just like that, your homemade mini cupcakes are ready to enjoy! Whether served fresh or stored for later, they’re bound to be a hit.