Mini Cinnamon Tea Cakes Recipe | Sweet Bite-Sized Treats
Bake mini cinnamon tea cakes for a sweet, spiced treat. Soft, buttery bite-sized cakes infused with cinnamon — perfect for afternoon tea, holiday gatherings, or cozy snacking.
Equipment
- Mixing bowls
- Electric mixer or whisk
- Mini muffin or tea cake molds
- Wire cooling rack
Ingredients
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp ground cinnamon
- ¼ cup milk or cream
- Optional: pinch of nutmeg, powdered sugar for dusting
Instructions
- Cream butter and sugar: Beat butter and sugar until pale and fluffy.
- Add eggs and vanilla: Mix in eggs one at a time, then stir in vanilla.
- Mix dry ingredients: Combine flour, cinnamon, and optional nutmeg. Gradually fold into wet mixture.
- Add milk: Stir in milk or cream until batter is smooth.
- Prepare molds: Grease mini muffin or tea cake molds. Fill each cavity two-thirds full.
- Bake: Bake at 350°F (175°C) for 12–15 minutes until lightly golden.
- Cool and finish: Cool on a wire rack. Dust with powdered sugar or roll in cinnamon sugar.
Notes
- Tip: Use freshly ground cinnamon for maximum flavor.
- Make-ahead: Store in an airtight container for 3 days or freeze for up to 2 months.
- Variations: Add nuts, drizzle with glaze, or fold in chocolate chips for a twist.
- Serving idea: Perfect with tea, coffee, or hot chocolate, and delightful on holiday trays.