Mini Vanilla Cupcakes Rosary (Printable)

Fluffy mini vanilla cupcakes topped with creamy buttercream and charming fondant rosary decorations.

# What You'll Need:

→ Mini Cupcakes

01 - 1 cup all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 2 large eggs, room temperature
08 - 1/4 cup whole milk
09 - 1 teaspoon pure vanilla extract

→ Buttercream Frosting

10 - 1/2 cup unsalted butter, softened
11 - 1 1/2 cups powdered sugar, sifted
12 - 1 to 2 tablespoons milk
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt

→ Rosary Fondant Toppers

15 - 7 ounces white fondant
16 - Food coloring in pastel pink, blue, or gold (optional)
17 - Edible silver or gold pearls for beads
18 - Small cross-shaped fondant cutter or knife

# Step-by-Step:

01 - Preheat oven to 350°F. Line a mini muffin tin with 24 mini cupcake liners.
02 - Whisk together flour, baking powder, baking soda, and salt in a mixing bowl.
03 - In a large bowl, cream butter and sugar with an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
05 - Add dry ingredients in two parts, alternating with milk, mixing gently until just combined.
06 - Divide batter evenly among liners, filling each approximately two-thirds full.
07 - Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter until creamy. Gradually add powdered sugar, mixing well. Add vanilla, salt, and enough milk to reach desired consistency. Beat until smooth and fluffy.
09 - Frost cooled cupcakes with buttercream using a piping bag or small spatula.
10 - Roll fondant into small beads and form a short chain. Shape a small cross using a cutter or knife. Attach beads and cross together using a damp brush. Set aside to firm up.
11 - Place a fondant rosary on each frosted cupcake just before serving.

# Expert Advice:

01 -
  • These mini cupcakes are bite-sized perfection, making them ideal for little hands and elegant enough for the grown-ups too.
  • The fondant rosary toppers transform a simple dessert into a meaningful keepsake that guests will actually remember long after the party ends.
02 -
  • Fondant can absorb moisture from buttercream, so if your cupcakes will sit out for more than an hour, add the toppers just before guests arrive.
  • Mini cupcakes bake faster than standard ones, so start checking at the 12-minute mark rather than relying on the full 15 minutes.
03 -
  • Room temperature ingredients are non-negotiable here; cold eggs and butter won't incorporate smoothly, resulting in a dense cupcake that defeats the purpose of all your careful creaming.
  • The secret to perfect mini cupcake texture is slightly underbaking them by one minute—they should look barely done when you remove them from the oven because they continue to cook as they cool.
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