Mini Doughnut Cupcakes recipe

Super Simple Mini Doughnut Cupcakes recipe | Click for the recipe

This morning Troy reminded me I needed to cook something for him to take to work tomorrow for morning tea. Normally I jump at the opportunity to bake anything, but with my parents visiting, who also happen to have caught a nasty flu following their month long cruise to celebrate their retirement, the last thing I wanted to do was slave away in the kitchen leaving them neglected.

In under 20 minutes I had two batches of these mini doughnut cupcakes baked and cooling on the kitchen bench. Warm from the oven, coated in cinnamon sugar, they taste just like a mini doughnut, without all the effort.

These cupcakes are so simple. It’s simply a case of throwing all the ingredients in the food processor, turning it on, letting it do it’s work, and then dividing it between some mini cupcake pans and baking for 9 minutes. Hot from the oven they are tossed in cinnamon sugar and then left to cool. That is if you can resist the allure of eating these mini doughnut cupcakes straight from the oven…I know I couldn’t.

Super Simple Mini Doughnut Cupcakes recipe | Click for the recipe

Mini Doughnut Cupcakes
Prep time
Cook time
Total time
Makes 48 mini cupcakes
  • 250g (2 cups) plain flour
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 200g (7 ounces) caster sugar
  • 175g (1½ sticks) unsalted butter, at room temperature
  • ⅔ cup sour cream
  • 2 eggs
  • 2 tsp vanilla extract
  • ⅓ caster sugar
  • 1 tsp ground cinnamon
  1. Preheat the oven to 160 degrees Celsius (320 Fahrenheit) and grease two 24 cup mini muffin pans.
  2. Place all the ingredients into the food processor and process until a smooth, thick batter is formed and all the ingredients are blended. Divide the mini muffin tins and bake for 9 minutes or until the cupcakes spring back when lightly pressed.
  3. While the cupcakes are baking place the cinnamon and sugar in a bowl and stir until well blended. Toss the cupcakes warm cupcakes in the cinnamon sugar before placing on a wire wrack to cool.
  4. Best enjoyed warm.


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  1. Swah November 19, 2013  2:18 pm Reply

    Oh so cute and delicious looking!

  2. Rosa November 20, 2013  2:35 am Reply

    Tempting! Those cipcakes would not last long at my place.



  3. Kathryn November 21, 2013  3:57 am Reply

    These are awesome! Love that cinnamon sugar coating and I bet these went down an absolute treat!

    • Jennifer November 21, 2013  1:01 pm Reply

      They did. In fact I have an order for another batch for Friday. :)

  4. Mel November 22, 2013  8:56 pm Reply

    These wouldn't last long in my place! I love cinnamon donuts, especially when they are fresh and hot. These would be a little bit healthier than the deep fried variety.

  5. susan January 14, 2014  8:35 am Reply

    can these be mixed by hand? and still get great result?

    • Jennifer January 14, 2014  12:26 pm Reply

      I guess so, but I haven't tried making them that way. Let me know how you go :D


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