LS Cupcake Assorted 30gx10 refers to a convenient pack of ten mini cupcakes, each weighing 30 grams, often found in snack aisles or as part of a dessert platter. This recipe recreates that same grab-and-go assortment at home, giving you a mix of vanilla, chocolate, and red velvet flavors in one batch. It works because the batter is simple, the bake time is short, and you can customize the toppings to match the variety you love.
Ingredients
- 1 1/2 cups (180 g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- 1/2 cup (120 ml) whole milk
- 1 tbsp unsweetened cocoa powder (for chocolate cupcakes)
- 1 tbsp red food coloring (for red velvet cupcakes)
- 1 tsp white vinegar (for red velvet cupcakes)
- 1/2 cup (120 ml) heavy cream (for frosting)
- 1/4 cup (30 g) powdered sugar (for frosting)
- Assorted sprinkles, chocolate shavings, or crushed nuts for topping
Instructions
- Preheat your oven to 350°F (175°C). Line a 12-cup mini muffin tin with paper liners (you’ll need 10).
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes. Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; do not overmix.
- Divide the batter into three bowls. Leave one bowl plain (vanilla). Into the second bowl, stir in the cocoa powder until smooth (chocolate). Into the third bowl, stir in the red food coloring and vinegar until evenly tinted (red velvet).
- Spoon about 1 tablespoon (15 g) of batter into each liner, filling each about 2/3 full. You’ll have roughly 3-4 cupcakes of each flavor.
- Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean. The cupcakes should be springy to the touch.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, make the frosting: in a chilled bowl, whip the heavy cream with the powdered sugar until stiff peaks form, about 2-3 minutes.
- Once the cupcakes are completely cool, pipe or spread the whipped cream frosting on top. Decorate each with sprinkles, chocolate shavings, or nuts as desired.
Tips
- For a richer chocolate flavor, use Dutch-processed cocoa powder instead of regular unsweetened cocoa.
- If you don’t have red food coloring, substitute with 1 teaspoon of beet powder mixed with 1 tablespoon of water for a natural red hue.
- Do not overmix the batter once the flour is added; this develops gluten and makes the cupcakes tough.
- Use a cookie scoop to ensure even-sized cupcakes, which helps them bake uniformly.
Serving Suggestions
Serve these mini cupcakes as a dessert platter for parties, or pack them into lunchboxes. They pair well with a glass of cold milk, coffee, or tea. For a festive touch, arrange them on a tiered stand with fresh berries.
Variations
- Lemon: Replace the vanilla extract with 1 teaspoon of lemon zest and 1 tablespoon of lemon juice; omit cocoa and red coloring.
- Strawberry: Add 1/4 cup (60 ml) of strawberry puree to the vanilla batter and reduce the milk to 1/4 cup (60 ml).
- Gluten-Free: Use a 1:1 gluten-free flour blend instead of all-purpose flour. Add 1/4 tsp xanthan gum if your blend doesn’t include it.
Storage and Reheating
Store the frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes can be kept at room temperature for up to 2 days or frozen for up to 2 months. To freeze, place them in a single layer in a freezer-safe bag; thaw in the refrigerator overnight. Reheat unfrosted cupcakes in a 300°F (150°C) oven for 5 minutes to refresh their texture, but do not reheat frosted ones.
Frequently Asked Questions
Can I use a regular muffin tin instead of a mini one? Yes, but adjust the baking time to 18-22 minutes and you’ll get about 5 regular-sized cupcakes. The yield will be lower because the batter is the same.
Why are my cupcakes dry? Overbaking is the most common cause. Check them at 12 minutes and remove as soon as a toothpick comes out clean. Also, ensure you measure the flour correctly by spooning it into the cup and leveling it off.
Can I make the batter ahead of time? Yes, you can prepare the batter and refrigerate it for up to 24 hours. Let it come to room temperature for 15 minutes before baking, and add 2 extra minutes to the bake time.
What frosting works best if I don’t want whipped cream? A simple buttercream (1/2 cup butter, 2 cups powdered sugar, 2 tbsp milk) is more stable and holds its shape longer at room temperature.
Can I skip the red velvet and make all one flavor? Absolutely. Just use the full batch of vanilla or chocolate batter. For chocolate, add 3 tablespoons of cocoa powder to the dry ingredients.
How do I get the frosting to look like the store-bought version? Use a piping bag with a star tip and chill the frosted cupcakes for 15 minutes before serving to set the cream.
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