Oh my gosh, have you ever needed a last-minute dessert that looks like you spent hours on it? These mini biscuit and cream cups are my secret weapon for everything from book club meetings to impromptu playdates. I discovered this recipe when my sister surprised me with 20 minutes’ notice that her kids were coming over, talk about panic mode! But guess what? With just crushed biscuits, butter, and whipped cream, you’ve got the most adorable little treats that disappear faster than you can say “seconds please.”
What I love most is how versatile they are. You can dress them up with berries for a fancy dinner party or keep it simple with a dusting of cocoa for casual get-togethers. My neighbor still thinks I slave over these, but between you and me, the mini biscuit cups come together in about the time it takes to brew a pot of coffee. And that cream filling? Pure magic with just three ingredients. Whether you’re a baking newbie or a seasoned pro, these bite-sized delights will become your go-to for any occasion that calls for something sweet, simple, and seriously satisfying.
Why You’ll Love These Mini Biscuit & Cream Cups
Let me count the ways these little beauties will steal your heart:
- Quick as a wink: From pantry to party tray in under 30 minutes, perfect for those “Oh no, guests are coming!” moments
- Endless flavor combos: Swap biscuits for graham crackers, add citrus zest to the cream, or drizzle with caramel, your imagination’s the limit
- Crowd-pleasing magic: I’ve yet to meet anyone who can resist popping these bite-sized treats like candy
- Kid-approved fun: Little hands love helping press the crusts and decorate the tops with sprinkles or berries
Trust me, once you try these, you’ll be making excuses to whip up batches all week!
Ingredients for Mini Biscuit & Cream Cups
Here’s everything you’ll need to make these irresistible treats:
- 1 cup crushed biscuits (any type): Digestives work beautifully, but you can use whatever you’ve got in the pantry
- 1/2 cup melted butter (unsalted): This binds our crispy cups together, measure after melting!
- 1 cup whipped cream (chilled): Straight from the fridge works best for stability
- 2 tbsp powdered sugar (sifted): No lumps means silky smooth cream filling
- 1 tsp vanilla extract (pure): That warm, cozy flavor that makes everything better
Ingredient Notes & Substitutions
Don’t stress if you’re missing something! Graham crackers make a fabulous swap for biscuits, and coconut oil works in place of butter for a dairy-free version. For the cream, coconut whipped cream holds up nicely too. Just steer clear of super sweet substitutes, trust me, you’ll thank me later when your cups aren’t cloyingly sweet. The beauty of this recipe is how adaptable it is to what you’ve got on hand! For more family-friendly ideas, check out other great recipes.
How to Make Mini Biscuit & Cream Cups
Alright, let’s get to the fun part! Making these mini biscuit cups is easier than you think, but I’ve got some tricks to make them absolutely perfect every time.
- Preheat your oven to 350°F (175°C), this gives the oven time to stabilize while you prep the crust.
- Mix crushed biscuits with melted butter until it looks like wet sand. You want every crumb coated, this is what makes the cups hold their shape!
- Press firmly into mini muffin tins, I mean really press! Use the back of a teaspoon to create neat little cups with slightly raised edges. This prevents the filling from spilling over.
- Bake for exactly 10 minutes, set a timer! They’ll look lightly golden and smell amazing when done. Let them cool completely in the pan, they’ll firm up as they cool.
- Whip the cream with powdered sugar and vanilla until stiff peaks form. Don’t rush this, properly whipped cream holds its shape beautifully.
- Fill those cute little cups using a spoon or piping bag. I like to mound it slightly for that bakery-shop look.
- Chill for at least 30 minutes before serving. This helps everything set so you get that perfect crisp-creamy contrast.
Pro Tips for Perfect Cups
Here’s my golden trio for mini biscuit cup success:
- Chill the baked crusts for 10 minutes before filling, it prevents sogginess
- Use a piping bag with a star tip for professional-looking cream swirls
- Watch the oven like a hawk, even 2 extra minutes can make the cups too crisp
Follow these, and you’ll have picture-perfect treats every time!
Variations for Mini Biscuit & Cream Cups
Once you’ve mastered the basic mini biscuit cups, the real fun begins! My family goes wild when I dip the rims in melted chocolate, just melt some chocolate chips, dip the cooled cups halfway, and let them set. Instant fancy! For summer parties, I top them with fresh berries that burst with juice against the creamy filling. And when I need a grown-up twist, a teaspoon of espresso powder in the whipped cream makes them coffee-shop worthy. The variations are endless, just like the compliments you’ll get!
Serving & Storage Tips
These mini biscuit cups absolutely shine when served chilled, the contrast between the crisp shell and cool cream is pure magic! For special occasions, I love topping them with fresh raspberries or a sprinkle of crushed freeze-dried strawberries. They’ll keep beautifully in an airtight container in the fridge for up to 3 days, though let’s be honest, they never last that long in my house. One important note: don’t freeze them, as the cream gets weepy and the biscuit cups lose their perfect crunch.
Nutritional Information
Just a quick note, these nutrition facts are estimates and may vary based on your specific ingredients. But here’s the scoop per mini biscuit cup (based on my recipe above):
- Calories: 120
- Fat: 9g (5g saturated)
- Carbohydrates: 10g
- Sugar: 8g
- Protein: 1g
Remember, portion control is easy with these bite-sized treats, though I won’t judge if you have two (or three)!
FAQ About Mini Biscuit & Cream Cups
Can I make these gluten-free? Absolutely! Just swap regular biscuits with gluten-free almond flour ones, they work like a charm. The texture might be slightly different, but still delicious. I’ve even used gluten-free graham crackers with great success. If you are looking for more mini dessert ideas, check out this link.
How far ahead can I prepare them? The crusts can be made a full day in advance, just store them in an airtight container at room temperature. Fill with cream no more than 4 hours before serving though, to keep everything perfect. The assembled cups are best enjoyed the same day.
Can I use canned whipped cream? You can, but fresh whipped cream is so much better! The canned stuff tends to deflate and makes the cups soggy faster. If you must use it, add it at the very last minute. But trust me, taking 5 minutes to whip your own cream makes all the difference!
Now it’s your turn! Try this easy recipe and tell me in the comments, what creative twist will you put on your mini biscuit & cream cups? For more quick dessert inspiration, see this guide on mini fudge brownies.
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Irresistible Mini Biscuit & Cream Cups in Just 30 Minutes
- Total Time: 25 minutes
- Yield: 12 mini cups 1x
- Diet: Vegetarian
Description
Mini biscuit and cream cups are delightful bite-sized treats perfect for any occasion. They combine crispy biscuits with smooth cream filling for a simple yet satisfying dessert.
Ingredients
- 1 cup crushed biscuits
- 1/2 cup melted butter
- 1 cup whipped cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- Mix crushed biscuits with melted butter until well combined.
- Press the mixture into mini muffin tins to form cups.
- Bake for 10 minutes, then let cool completely.
- Whip cream with powdered sugar and vanilla until stiff peaks form.
- Pipe or spoon the cream into the cooled biscuit cups.
- Chill for at least 30 minutes before serving.
Notes
- Use any type of biscuits you prefer.
- For a chocolate version, add cocoa powder to the biscuit mixture.
- Store in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 8g
- Sodium: 85mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg