Bridal Shower Mini-Cupcakes


My brother in law is getting married to a wonderful woman in a few weeks and we had the privilege of throwing her a bridal shower a couple weeks ago. I was asked to make a dessert for the shower so of course I settled on cupcakes. I didn’t want to make full sized cupcakes though since they are so heavy for an afternoon shower. I settled on mini-cupcakes as the perfect compromise. Not only are they delicious, they are absolutely adorable!


This particular recipe will make approximately 2 ½ dozen mini-cupcakes. I would suggest using a 24 cavity mini-muffin pan to make these since it will go much faster than a 12 cavity pan. For decorating these I used purple icing and edible glitter on each. I also found the most adorable diamond ring party picks on Amazon. These really made the final results pop and completed the bridal shower theme. You can of course switch the color theme easily by using a different colored gel food coloring.

Bridal Shower Mini-Cupcakes


  • For the Cakes:
  • ¼ Cup Oil
  • ½ Cup Milk
  • ¾ Cup + 2 Tablespoons Sugar
  • 1 Eggs
  • 1 Teaspoon Vanilla Extract
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Baking Powder
  • ¼ Teaspoon Salt
  • ¼ Cup + 2 Tablespoons Cocoa Powder
  • 1 Cup Flour
  • ½ Cup Water
  • For the Frosting:
  • 4oz Cream Cheese
  • 4 Tablespoons Butter
  • 3 Cups Powdered Sugar
  • 2 Teaspoons Vanilla
  • Purple Gel Food Coloring
  • Silver Edible Glitter
  • Party Picks

To make the cake:

Preheat the oven to 350 and line a 24 cavity mini-muffin tin with paper liners.

In the bowl of a stand mixer combine the oil, sugar, milk and eggs, mix on high until light and fluffy.

Add the vanilla, salt, baking powder, baking soda and cocoa powder. Stir until well combined.

Slowly add the flour beating well after each addition. Once all the flour has been added beat on high until everything is well combined.

With the mixer on low, stir in the water and beat until well combined.

Using a ¼ cup measuring cup, spoon the batter into the prepared muffin tin. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Let the cupcakes cool completely before icing.

To make the Frosting:

In the bowl of a stand mixer combine the cream cheese and butter on high until light and fluffy.

Mix in the vanilla and purple food coloring. Mix until combined.

Slowly mix in the powdered sugar, and beat on high until light and fluffy.

Transfer to a piping bag fitted with a tip. Ice the cupcakes as usual.

Sprinkle with edible glitter if desired and garnish with party picks.

Source: Cake adapted from Kiss my Bundt – Chrysta Wilson