Go Back
–+ servings

Mini Cuppa Cakes

Please rate us
Delightful small sponge cakes, perfect for tea time or any casual gathering. Soft, lightly sweet, and easy to handle.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 12 mini cuppa cakes
Course: Dessert, Snack
Cuisine: American, British
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour 125 g
  • 1 tsp baking powder
  • 1/4 tsp fine salt
Wet Ingredients
  • 1/2 cup granulated sugar 100 g
  • 4 tbsp unsalted butter, softened 57 g
  • 1 large egg, room temperature
  • 1/2 cup whole milk, warmed slightly 120 ml
  • 1 tsp pure vanilla extract
Glaze/Topping (Optional)
  • 3/4 cup powdered sugar
  • 1-2 tbsp lemon juice or milk for a simple glaze
  • Zest of 1 lemon for lemon version
  • Sprinkles, toasted nuts, or a small dollop of whipped cream For decoration

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Lightly grease a 12-cup mini muffin tin or line with mini liners.
  2. In a bowl, whisk together the flour, baking powder, and salt. Set aside.
  3. In a separate mixing bowl, cream the softened butter and granulated sugar until pale and slightly fluffy (about 2 minutes).
  4. Beat in the egg and vanilla until fully incorporated.
  5. Add half the dry ingredients, pour in the warmed milk, then add the remaining dry ingredients. Fold gently until just combined.
Baking
  1. Spoon or pipe batter into the prepared mini cups, filling each about 2/3 full.
  2. Bake for 12–15 minutes. Use the toothpick test to check for doneness.
  3. Transfer the tin to a wire rack and let cakes cool for 5 minutes before removing.
Finishing
  1. While still slightly warm, drizzle with glaze or top with frosting or lemon curd as desired.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 100mgSugar: 8g

Notes

For dairy-free: swap butter for vegan butter and use plant milk. For gluten-free: use a 1:1 gluten-free flour blend. If you prefer richer cakes, replace 2 tbsp of milk with sour cream or yogurt.
Tried this recipe?Let us know how it was!