Mini Cake Club for Bento Lunch Boxes

Mini Cake Club for Bento Lunch Boxes

Mini Funfetti Cake 

If you love the taste of funfetti cake, but don't want to spend hours in the kitchen, this is the recipe for you! This mini funfetti cake is easy to make, and it's always a hit with party guests.
Ingredients: 1/2 cup butter, softened 1/2 cup sugar 1/2 cup brown sugar 2 eggs 1 teaspoon vanilla extract 1 1/2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup milk 1/4 cup sprinkles
Instructions:
1. Preheat oven to 350 degrees. Grease and flour an 8-inch baking pan or a mini cake mold (you can find these on amazon!)
2. In a bowl, cream together butter, sugar, and brown sugar until light and fluffy. Beat in eggs, one at a time, then stir in vanilla extract.
3. In another bowl, whisk together flour, baking powder, baking soda, and salt. Gradually add to butter mixture, alternating with milk, until just combined. Stir in sprinkles.
4. Pour batter into prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool cake before serving and pack into your bento lunch box.

Mini Carrot Cake with Cream Cheese Frosting

Ingredients: For the cupcakes 1 cup all-purpose flour1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon ground cinnamon1/4 teaspoon ground nutmeg1/4 teaspoon ground ginger1/4 teaspoon salt1/2 cup unsalted butter, at room temperature1/2 cup granulated sugar1/4 cup packed light brown sugar1 large egg1 large egg white1/2 cup well-shaken buttermilk1 teaspoon vanilla extract1 cup finely grated carrotsFor the frosting8 ounces cream cheese, at room temperature1/4 cup unsalted butter, at room temperature1/2 teaspoon vanilla extract1/4 teaspoon salt2 cups confectioners' sugar, sifted1 to 2 tablespoons well-shaken buttermilk

Instructions:
1. Make the cupcakes: Preheat oven to 350°F. Line 12 standard muffin cups with paper liners. Sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt into a bowl.
2. In the bowl of your electric mixer, beat the butter on medium speed until creamy. Add the granulated sugar, brown sugar, egg, and egg white and beat until light and fluffy. Beat in buttermilk and vanilla extract. Add the dry ingredients and beat just until combined. Stir in the carrots.
3. Spoon the batter into the prepared muffin cups, filling them about three-fourths full. Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool the cupcakes for a few minutes in the muffin cups before transferring to a wire rack to cool completely.
4. Make the frosting: In the bowl of your electric mixer, beat the cream cheese and butter on medium speed until creamy. Add the vanilla extract and salt and beat until combined. Add the confectioners' sugar and beat until light and fluffy. Beat in the buttermilk, a little at a time, until the frosting is of spreading consistency.
5. Frost the cupcakes with the cream cheese frosting and pack into your bento lunch box.

Mini Vanilla Cakes with Vanilla Frosting

Ingredients:1 cup unsalted butter, at room temperature1 2/3 cups sugar3 large eggs, at room temperature2 teaspoons vanilla extract1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon saltFrosting:1 cup (2 sticks) unsalted butter, at room temperature2 cups powdered sugar, sifted1/4 cup heavy cream1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350 degrees F. Line a cupcake pan with paper liners.
2. In a medium bowl, combine butter, sugar, eggs, and vanilla extract. Beat until creamy.
3. In a small bowl, whisk together flour, baking powder, baking soda, and salt.
4. Add the dry ingredients to the wet ingredients, and mix until fully combined.
5. Fill each liner with about 1/4 cup of batter. Bake for 18-20 minutes, or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before frosting.
7. To make the frosting, beat butter until smooth. Add powdered sugar, cream, and vanilla extract. Beat until frosting is light and fluffy.
8. Frost cupcakes and pack into your bento lunch box.

Mini Chocolate Cakes with Chocolate Frosting

Ingredients:1 cup all-purpose flour1 cup sugar3/4 cup unsweetened cocoa powder1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon salt1/2 cup vegetable oil2 eggs1 cup water1 teaspoon vanilla extract
Instructions:1. Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.2. Sift together the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the oil and eggs; mix well. Add the water and vanilla; mix well.3. Pour batter into prepared muffin cups. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into a cupcake comes out clean.4. Cool cupcakes before frosting and pack into your bento lunch box.

Mini Strawberry Cakes with Strawberry Frosting

Ingredients: For the cupcakes:1 1/2 cups all-purpose flour1 1/2 teaspoons baking powder1/2 teaspoon baking soda1/4 teaspoon salt1/2 cup (1 stick) unsalted butter, at room temperature1/2 cup sugar1/2 cup light brown sugar, packed2 large eggs, beaten1/2 cup yogurt1/2 cup strawberry jam For the frosting:1/2 cup (1 stick) unsalted butter, at room temperature4 cups confectioners' sugar1/4 cup strawberry jam2 tablespoons milk1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
2. Sift together the flour, baking powder, baking soda, and salt into a bowl.
3. In the bowl of your electric mixer, beat the butter on medium speed until creamy. Add the sugars and beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the yogurt and strawberry jam. With the mixer on low speed, add the dry ingredients to the butter mixture and beat just until combined.
4. Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and let cool in pan for a few minutes before transferring to a wire rack to cool completely.
5. To make the frosting, beat the butter on medium speed until creamy. Add the confectioners' sugar, strawberry jam, milk, and vanilla extract. Beat until the frosting is smooth and of spreading consistency. Frost the cupcakes and pack into your bento lunch box.

Mini Blueberry Cakes with Blueberry Frosting

Ingredients: Cupcakes: 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 1/2 cup granulated sugar 1 large egg 1/4 cup milk 1 teaspoon vanilla extract 1/2 cup fresh blueberries Frosting: 1/2 cup unsalted butter, at room temperature 1/2 cup fresh blueberries 2 cups confectioners' sugar 1 teaspoon vanilla extract 1 to 2 tablespoons milk

Instructions:
1. Preheat oven to 350 degrees F (175 degrees C).
Line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a larger bowl, cream together butter and sugar until light and fluffy. Beat in egg, milk, and vanilla extract until smooth. Stir in flour mixture until just combined. Gently fold in blueberries.
4. Fill cups three-quarters full with batter. Bake in preheated oven for 18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes in muffin tin for 5 minutes, then remove to a wire rack to cool completely.
5. To make frosting, in a food processor, puree blueberries. In a large bowl, cream together butter and sugar until light and fluffy. Beat in blueberry puree, vanilla extract, and 1 tablespoon of milk until smooth. If necessary, add an additional tablespoon of milk to reach desired consistency. Frost cupcakes and pack into your bento lunch box.

Mini Lemon Cakes with Lemon Frosting

Ingredients:
1 cup (2 sticks) unsalted butter, at room temperature 1 1/2 cups granulated sugar 2 large eggs 1/2 cup fresh lemon juice 1/2 teaspoon pure lemon extract 2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Frosting: 1 cup (2 sticks) unsalted butter, at room temperature 3 cups confectioners’ sugar 1/4 cup fresh lemon juice 1/2 teaspoon pure lemon extract
Instructions:
1. Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture alternately with 1/2 cup water, beginning and ending with flour mixture, beating just until combined.
3. Divide batter evenly among muffin cups. Bake until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Let cool in pan on a wire rack for 5 minutes. Remove cupcakes from pan and let cool completely on wire rack.
4. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Add lemon juice and extract. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, add flour mixture to butter mixture alternately with 1/2 cup water, beginning and ending with flour mixture, beating just until combined.
5. Frost cupcakes and pack into your bento lunch box.

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