minicar: Im used to making the normal size cupcakes and cooking them for 18 minutes at 170 degrees,would it be less time or lower temp or even both for mini cupcakes?Any good recipes or tips for light moist cupcakes would be very much appreciated,thank you.I want to make mini cupcakes,how long do they need to be cooked?To make mini cupcakes, leave the oven temp. the same as regular ones. I bake mine at 350 degrees F which would be 177 degrees C. I bake them for 15 minutes. You might check them after 10 to 12 minutes. If they are starting to brown and you lightly touch the top and it springs back....go ahead and take them out of the oven. I have a recipe which I like to use for the mini cupcakes because it is a small amount and makes 24 mini cupcakes. YELLOW CAKE This recipe is a good all-purpose recipe. It is easy and fast to make. It does not have a real distinct flavor so it goes well with all icings and fillings. It has a nice even texture. It uses only basic ingredients which everyone has on their shelves and it makes a small amount. 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/3 cup whole milk 1/2 teaspoon vanilla 3/4 stick (6 tablespoons) unsalted butter, softened 1/2 cup plus 1 tablespoon sugar 1 large egg Heat oven to 350 degrees F. or 177 degrees C. Grease and flour one 8-inch round cake pan. In med. bowl, combine flour, baking powder and salt; mix well Add all remaining cake ingredients. Beat at low speed for 30 seconds. Beat 3 minutes at high speed. Pour batter into greased and floured pan. Bake at 350 degrees F. for 30 minutes or until toothpick inserted in center comes out clean. For cupcakes bake 18-20 min. For mini cupcakes bake 15 min.I want to make mini cupcakes,how long do they need to be cooked?Mini cupcakes....bake at 350 for 20 to 25 minutes... I just made these cupcakes and they are very good...you can make mini or full size... Pumpkin Cupcakes....Spiced Cream Cheese Frosting 鈪?cups Softened Butter 1 cup Sugar 2 teaspoons Vanilla 2 whole Eggs 1 can (15 Oz. Can) Pumpkin 1-陆 cup Flour 1 teaspoon Baking Soda 1 teaspoon Cinnamon 录 teaspoons Nutmeg Icing 1 package (8 Oz. Package) Cream Cheese 2 cups Powdered Sugar 1 Tablespoon Vanilla 1 teaspoon Cinnamon 录 teaspoons Nutmeg 录 teaspoons Cloves 1 package (4 Oz. Package) Pecan Pieces Heat oven to 350 F degrees. For the cupcakes: In a bowl combine butter, sugar and vanilla. Beat at low speed, scraping sides often, until light and fluffy. Add one egg at a time until creamy. Add in the pumpkin and mix well. In a separate bowl combine flour, baking soda, cinnamon, and nutmeg. Add the pumpkin/butter mixture to the dry ingredients; incorporate thoroughly. Scoop into a cupcake liner until 3/4 full; I like to use an ice cream scoop鈥攚orks great! Bake for 25 minutes or until an inserted toothpick comes out clean. Cool completely. ! For the icing: In a small mixing bowl, combine cream cheese, powdered sugar and vanilla. Beat until fully incorporated and smooth, then add in the spices at the last and mix in thoroughly. Let the cupcakes cool completely, and place the icing in the refrigerator for about 20 minutes. Pipe or spread the icing onto the cooled cupcakes. Top with a pecan or pecan piece. Makes 18 cupcakes. regular size..........Have fun