Small-Batch Cupcakes Made in a Toaster Oven: 3 Bold Flavors!
These small-batch cupcakes are a game-changer for anyone craving a quick, homemade treat without the fuss. With just 15 minutes of prep and another 15 minutes in your toaster oven, you’ll have moist, fluffy cupcakes bursting with bold flavors.
Ingredients
- ½ cup plus 2 tbsp all purpose flour 3oz/85g
- ¼ cup plus 2 tbsp granulated white sugar 3oz/85g
- ¼ teaspoon cinnamon
- 1 tablespoon unsweetened cocoa powder
- 1/4 generous teaspoons baking soda
- 1/2 teaspoon salt
- 1 egg at room temperature
- ¼ cup plus 2 tbs vegetable or canola oil
- 4 tablespoons buttermilk
- 2 teaspoon red food coloring good quality
- 1/2 teaspoons vanilla extract
Instructions
- Preheat the toaster oven or regular oven to 350oF (180oC)
- Line a small cupcake tray with 4 cupcake liners*
- Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand
- In another bowl, combine the buttermilk, oil, eggs, vanilla and red food coloring. (add more red food coloring if you want a darker color)
- Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
- Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
- Once baked, take them out of the tin and cool on a baking rack until cold.
- Decorate them with some cream cheese frosting.
- Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.
Tried this recipe?Let us know how it was!