Korean Bento Style Mini Cupcakes with Pastel Frosting
Adorable, bite-sized mini cupcakes inspired by Korean bento boxes, featuring a tender crumb and silky pastel buttercream frosting. Perfect for parties, lunchboxes, or a whimsical dessert that combines cute aesthetics with delightful flavor.
Ingredients
Ingredients
- 1.5 cups all-purpose flour sifted
- 1 tsp baking powder
- 0.25 tsp salt
- 0.5 cup unsalted butter softened to room temperature
- 0.75 cup granulated sugar
- 2 large eggs room temperature
- 0.5 cup whole milk room temperature
- 1 tsp vanilla extract
- 1 cup unsalted butter for frosting, softened
- 3 cups powdered sugar sifted
- 1 tbsp heavy cream for frosting
- 1 tsp vanilla extract for frosting
- food coloring pastel shades like pink, blue, yellow
Notes
Storage: Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Make-ahead: Bake cupcakes up to 2 days ahead and frost the day of serving for best texture. Variations: Add a dash of matcha powder to the batter for a Korean twist. Serve as a delightful snack or dessert in bento boxes for a fun, portable treat.