Mini Communion Cupcakes Rosary (Printable)

Tender mini vanilla cupcakes finished with creamy buttercream and elegant fondant rosary accents.

# What You'll Need:

→ Mini Cupcakes

01 - 1 cup all-purpose flour
02 - 3/4 cup granulated sugar
03 - 1/2 teaspoon baking powder
04 - 1/4 teaspoon baking soda
05 - 1/4 teaspoon salt
06 - 1/2 cup unsalted butter, softened
07 - 2 large eggs, at room temperature
08 - 1/4 cup whole milk
09 - 1 teaspoon pure vanilla extract

→ Buttercream Frosting

10 - 1/2 cup unsalted butter, softened
11 - 1 1/2 cups powdered sugar, sifted
12 - 1 to 2 tablespoons whole milk
13 - 1/2 teaspoon vanilla extract
14 - Pinch of salt

→ Rosary Fondant Toppers

15 - 7 ounces white fondant
16 - Food coloring in pastel pink, blue, or gold (optional)
17 - Edible silver or gold pearls for bead detailing
18 - Small cross-shaped fondant cutter or knife

# How-To Steps:

01 - Preheat oven to 350°F. Line a mini muffin tin with 24 mini cupcake liners.
02 - In a mixing bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
03 - In a large mixing bowl, cream softened butter and granulated sugar using an electric mixer until light and fluffy, approximately 2 to 3 minutes.
04 - Add eggs one at a time to the butter mixture, mixing thoroughly after each addition. Stir in vanilla extract until fully combined.
05 - Add dry ingredients in two parts, alternating with milk, mixing gently until just combined. Do not overmix.
06 - Divide batter evenly among the 24 cupcake liners, filling each approximately two-thirds full.
07 - Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
08 - Beat softened butter until creamy. Gradually add sifted powdered sugar, mixing well. Add vanilla extract, salt, and milk as needed to reach desired consistency. Beat until smooth and fluffy.
09 - Frost cooled cupcakes with buttercream using a piping bag or small spatula.
10 - Roll fondant into small balls to form beads and arrange in a short chain. Shape a small cross using a cutter or knife. Attach beads and cross together using a damp brush. Allow to firm up.
11 - Place a fondant rosary topper on each frosted cupcake just before serving.

# Top Tips:

01 -
  • The fondant rosaries are easier to make than they look, and guests will genuinely gasp when they see them.
  • Mini cupcakes are perfect for celebration tables—everyone gets exactly one precious bite.
  • The vanilla is subtle enough to let the beauty shine, but rich enough that nobody thinks you took shortcuts.
02 -
  • Room temperature ingredients are absolutely crucial—I learned this the hard way when I skipped this step and ended up with a grainy batter that baked into dense cupcakes.
  • Fondant beads need time to firm up before you place them on the cupcakes, or they'll slide around on the frosting like tiny marshmallows.
03 -
  • Use an offset spatula or small piping bag with a round tip to frost these minis—it gives you much better control than a regular knife.
  • If you want to add a subtle almond flavor, swap the vanilla extract for almond extract in either the cupcakes or the frosting (or both)—it feels elegant and unexpected.
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