I’m excited to share this mini cupcake recipe that’s simple to follow yet results in impressive, bakery-quality treats. They are light, fluffy, and subtly sweet, perfect for sharing during festive occasions or enjoying as a daily treat!
About This Recipe
These mini cupcakes are one of my all-time favorite treats to bake—they’re adorable, bite-sized, and perfect for any occasion!
They’re the kind of dessert that doesn’t leave you feeling overly full, so you can enjoy a few and still save room for other treats.
If you know me, you know how much I love desserts, and these mini cupcakes are definitely at the top of my list.
My kids absolutely adore these cupcakes. Fresh out of the oven, they have a golden, crispy exterior and a soft, fluffy interior that melts in your mouth. After they cool just a little, they’re ready for the little ones to enjoy, and trust me, they never last long! These cupcakes are especially great for parties, picnics, or even as an after-school snack.
What I love most about these cupcakes is their simplicity. There’s no need for frosting or toppings—just the pure, natural flavor of the cake itself.
Pro Tip: If it’s warm where you are, or if your kitchen tends to get hot, I recommend placing the egg whites in the freezer for about 10 minutes before whipping them. This little trick helps stabilize the egg whites, making them much easier to whip into stiff peaks. It’s a small step that can make a big difference in the final texture of your cupcakes!
Why You‘ll Love This Recipe
- Bite-sized perfection: These mini cupcakes are perfect for portion control or as a quick snack.
- Simple ingredients: You only need basic pantry items like eggs, sugar, and cornstarch.
- Aromatic sesame topping: The black sesame seeds add a nutty, toasty flavor that pairs wonderfully with the light cake base.
- Versatile treat: These cupcakes are great for festive occasions, school snacks, or as a tea-time indulgence.
Ingredients
- 3 eggs (about 60g each)
- 40g sugar
- 10g cornstarch
- a few drops lemon juice
- black sesame seeds, to taste
- 25-cup baking mold with matching paper liners
Instructions
1. Separate Egg Whites and Yolks
Carefully crack the eggs, separating the whites and yolks into two clean, dry, and oil-free bowls. Ensure no yolk gets into the whites, as this can affect whipping.
2. Whip the Egg Whites
- Add a few drops of lemon juice to the egg whites to reduce any odor and stabilize the meringue.
- Use a hand mixer at low speed to beat the egg whites. When large bubbles (fish-eye size) appear, add 20g sugar for the first time.
- Continue whipping at medium speed until the egg whites double in volume and develop a fine, frothy texture. Add the remaining 20g sugar.
- Whip at high speed until you see clear ridges forming. When lifting the whisk, the meringue should form a straight peak. Add 10g cornstarch at this stage.
- Finish with low-speed whipping to mix the cornstarch evenly. The final meringue should be smooth, glossy, and stable, with slightly bent peaks.
3. Make the Egg Yolk Mixture
Use a whisk to beat the egg yolks until their color lightens and the texture becomes smooth and creamy.
4. Combine the Meringue and Yolk Mixture
- Gently fold one-third of the meringue into the yolk mixture using a spatula. Mix from the bottom up while rotating the bowl to prevent deflation.
- Pour the yolk mixture into the remaining meringue and fold until the batter is smooth, fluffy, and uniform. Be careful not to overmix.
5. Prepare for Baking
- Place the paper liners into the 25-cup baking mold.
- Transfer the batter into a piping bag (or use a spoon) and fill each liner to 80% full. Ensure even distribution of the batter.
- Sprinkle black sesame seeds evenly on top for added aroma and texture.
6. Bake the Cupcakes
- Preheat the oven to 135°C (top and bottom heat).
- Place the mold on the middle rack and bake for about 28 minutes.
- Check the cupcakes during baking. If the tops brown too quickly, cover with foil to prevent burning while ensuring the centers bake through.
- Test for doneness with a toothpick. If it comes out clean, the cupcakes are done. If wet batter sticks, bake a little longer while monitoring closely.
7. Cool and Serve
- Remove the cupcakes from the oven and cool on a rack for a few minutes.
Notes
- The lemon juice helps stabilize the egg whites and neutralize any eggy smell. If you don’t have lemon juice, you can substitute it with white vinegar.
- Use a gentle folding motion when combining the meringue and yolk mixture to retain the batter’s volume.
Frequently Asked Questions
Q: Can I use all-purpose flour instead of cornstarch?
A: Cornstarch gives the cupcakes their light, airy texture. Using all-purpose flour may make them denser.
Q: How do I store these cupcakes?
A: Store the cooled cupcakes in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.
Q: Can I use other toppings instead of sesame seeds?
A: Yes! You can try sprinkling chopped nuts, shredded coconut, or even a pinch of cinnamon sugar for a twist.
Q: Why are my cupcakes deflating after baking?
A: This can happen if the meringue wasn’t whipped properly or if the batter was overmixed, causing the cupcakes to lose their structure.
Mini Cupcakes: Bite-Sized Perfection
Ingredients
- 3 eggs about 60g each
- 40 g sugar
- 10 g cornstarch
- a few drops lemon juice
- black sesame seeds to taste
- 25- cup baking mold with matching paper liners
Instructions
Separate Egg Whites and Yolks
- Carefully crack the eggs, separating the whites and yolks into two clean, dry, and oil-free bowls. Ensure no yolk gets into the whites, as this can affect whipping.
Whip the Egg Whites
- Add a few drops of lemon juice to the egg whites to reduce any odor and stabilize the meringue.
- Use a hand mixer at low speed to beat the egg whites. When large bubbles (fish-eye size) appear, add 20g sugar for the first time.
- Continue whipping at medium speed until the egg whites double in volume and develop a fine, frothy texture. Add the remaining 20g sugar.
- Whip at high speed until you see clear ridges forming. When lifting the whisk, the meringue should form a straight peak. Add 10g cornstarch at this stage.
- Finish with low-speed whipping to mix the cornstarch evenly. The final meringue should be smooth, glossy, and stable, with slightly bent peaks.
Make the Egg Yolk Mixture
- Use a whisk to beat the egg yolks until their color lightens and the texture becomes smooth and creamy.
Combine the Meringue and Yolk Mixture
- Gently fold one-third of the meringue into the yolk mixture using a spatula. Mix from the bottom up while rotating the bowl to prevent deflation.
- Pour the yolk mixture into the remaining meringue and fold until the batter is smooth, fluffy, and uniform. Be careful not to overmix.
Prepare for Baking
- Place the paper liners into the 25-cup baking mold.
- Transfer the batter into a piping bag (or use a spoon) and fill each liner to 80% full. Ensure even distribution of the batter.
- Sprinkle black sesame seeds evenly on top for added aroma and texture.
Bake the Cupcakes
- Preheat the oven to 135°C (top and bottom heat).
- Place the mold on the middle rack and bake for about 28 minutes.
- Check the cupcakes during baking. If the tops brown too quickly, cover with foil to prevent burning while ensuring the centers bake through.
- Test for doneness with a toothpick. If it comes out clean, the cupcakes are done. If wet batter sticks, bake a little longer while monitoring closely.
Cool and Serve
- Remove the cupcakes from the oven and cool on a rack for a few minutes.