Mini Wedding Cupcakes

For Ryan and Christina's dessert reception, I baked mini cupcakes (along with other talented bakers who made some incredible cookies). They were all so delicious! I have wanted to try my hand at mini cupcakes, but didn't have a pan or a reason - until now. 

I used a 40% off coupon at A.C. Moore (who actually has a wide selection of baking supplies) and picked up a Wilton 24 count mini muffin pan for around $5.99 (they were $15-$24 at other stores). I also got white mini cupcake papers and nonpareil sprinkles.   

I used one box of Pillsbury Moist Supreme Classic White cake mix and followed the instructions. 

Then I spooned tiny amounts of batter into the paper lined pan. I would say 1/2 to 3/4 full is plenty (no not overfill). I adjusted the baking time to about 12-14 minutes, until they looked nice and golden. Be careful not to overcook. 

Fresh from the oven. Beautiful little golden domes. Let them cool.

In the meantime, I mixed up some frosting. I used a can of vanilla frosting (you can use whatever kind you like, except whipped). I added blue and green food coloring to try and match their wedding color (marine blue).

I spooned frosting into my trusty frosting gun (cookie press) and started decorating the cooled cupcakes with a star tip.

A little dollop here. A little dollop there. Some sprinkles on top. Ta-da! 

One box of cake mix yielded about 75 mini cupcakes! Only 66 fit on the tray. I don't know what happened to the other 9. There may have been some rejects. And I may have had to eat them. 

How cute is this cupcake? I'm pretty proud of this photo too. Look at that perfectly swirled frosting. I would definitely make these again, especially for a party or picnic. I wonder how mini blueberry muffins would be.