Teacup Cupcakes

You bake the cakes in oven-safe teacups for this dessert. Then frost with pastel frosting and top with coconut. Too cute!

Teacup Cupcakes
Yield: 8 Bake 350°F 20 mins


  • 12 tablespoons salted butter, room temperature
  • 1 1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted white chocolate
  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 cup milk
  • 2 cups white frosting, divided
  • Food coloring
  • 1/2 cup coconut flakes

Make It

1. Preheat the oven to 350 degrees F. Butter and flour inside of eight oven-safe teacups; place on a baking tray. Cream the butter and sugar until fluffy. Add eggs, one at a time, while you continue to stir. Add vanilla, white chocolate, flour, baking powder, and milk; stir after each.

2. Divide batter evenly among the teacups until about 2/3 full. Bake until tops spring back when you touch them, about 20 minutes; cool on a wire rack. Meanwhile, divide frosting into four 1/2-cup portions. Add food coloring, one drop at a time, to create pastel shades. Frost cakes and sprinkle with coconut flakes. Makes 8.