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Mini Holiday Butter Cakes with Festive Swirls

Delightful little treats perfect for holiday gatherings, easy to make and fun to decorate.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Batter Ingredients
  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup unsalted butter, softened Ensure butter is at room temperature.
  • 2 large eggs
  • 0.5 cup milk (or buttermilk) Can substitute with yogurt or non-dairy milk.
  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 175 °C (≈350 °F). Grease mini-cake pans or line a muffin tin with liners.
  2. In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Alternately add the flour mixture and milk to the batter, beginning and ending with flour. Mix just until combined.
Baking
  1. Divide the batter among the mini pans (about ⅔ full).
  2. Bake for about 20-25 minutes, until a toothpick inserted in the center comes out clean and the cakes are golden.
  3. Let the cakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely before decorating.

Notes

You can serve these cakes as they are or decorate with icing, sprinkles, or fruit. Store in an airtight container for up to three days at room temperature, a week in the refrigerator, or three months in the freezer.