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SUMMER PICNIC MINI CAKES

Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings 12
Calories 290kcal

Ingredients

Cake

  • 1½ cups all-purpose flour
  • 1½ tsp baking powder
  • ¼ tsp fine salt
  • 115 grams unsalted butter softened
  • ¾ cup granulated sugar
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • 2 tbsp lemon zest or pastel sprinkles

Frosting

  • 225 grams unsalted butter softened
  • 2 cups powdered sugar
  • 2 tbsp heavy cream
  • ½ tsp vanilla extract
  • 2 tbsp simple syrup for brushing

Instructions

  • Preheat oven to 175°C (350°F). Grease a 12-cup muffin tin.
  • Whisk flour, baking powder, and salt. Set aside.
  • Beat butter and sugar until fluffy, about 3 minutes. Add eggs one at a time, then vanilla.
  • Alternate adding dry ingredients and milk in three additions. Fold in lemon zest or sprinkles.
  • Fill molds two-thirds full. Bake 16-18 minutes until a toothpick comes out clean. Cool completely.
  • Beat butter until fluffy. Add powdered sugar, cream, and vanilla. Beat until slightly stiff.
  • Brush cooled cakes with simple syrup. Frost and decorate. Wrap individually to transport.

Notes

Decorate with edible flowers, pastel sprinkles, or fresh berries for a beautiful spring presentation.
These mini cakes keep well for up to 2 days at room temperature wrapped individually, or up to 4 days refrigerated.