It’s been a while since I made cupcakes last time.
Because I try not to eat a large quantity of sugar, I decided to go for the mini size.
I cut the recipe that makes 12 regular ones in half, but I still ended up with 24 mini ones!
I will freeze most of them for future use.
It does make me feel good though, because technically I can eat four mini ones that will only equal one regular sized one.
These cupcakes were perfectly soft and moist.
They were served with lemon buttercream frosting and fresh raspberry and blueberries.
Adorable and very appropriate color-wise for this weekend.