Cupcakes, Roundups

Crazy Cupcakes: One Easy Recipe with Endless Flavor Variations!

4.31 from 453 votes
My Crazy Cupcakes recipe is so easy! Make flavors like Birthday Cake & Red Velvet or create your own: it's my best-ever cupcake recipe with endless possibilities.
Crazy Cupcakes!!! See how this one magic batter makes all these different cupcakes

Hi Bold Bakers!

Amazing, over-the-top cupcakes have been popular for years but my Crazy Cupcakes are a real game changer! Why bake a whole cake and slice it up when you can have little handheld cupcakes, piled high with frosting, filled with unique flavors?

I am 100% on the Crazy Cupcakes train and I am taking it all the way with this master recipe for Crazy Cupcakes! Just like my Crazy Cookie Dough and Crazy Dough Recipes, this recipe for Crazy Cupcakes is one easy recipe with endless possibilities.

Where To Start With My Crazy Cupcakes

My Crazy Cupcakes start with a classic sweet sponge. This recipe acts as your Master Cupcake recipe, your Best Cupcake recipe. No matter what flavor you are making you will never need another cupcake recipe again. This cake is fluffy, moist, and sweet, making it the perfect canvas for whatever flavors you and your family crave.

What flavor cupcake can you make?

After you prepare the sponge you simply add in your choice of mix-ins. From classics like Red Velvet and Carrot Cake, to fun flavors like Chocolate and Peanut Butter, I have you covered.  My personal favorite is the Birthday Cake Cupcake!

[ Speaking of Birthday Cake, here’s a recipe for my big vanilla one! ]

What flavor frosting can you make?

All of these flavors are topped off with everyone’s favorite part, loads of frosting and extra toppings.

These Crazy Cupcakes are a sight to behold, and perfect for any party or just to bring to a friend. If you want to see all the flavors of frosting you can pair with your cupcakes you have got to check out my Crazy Frosting Recipe! I’ve got a recipe for all your favorite frosting flavors from mint chip or coffee, to strawberry and of course chocolate!

Below are just a few of my flavor ideas but you can make so many more. Let me know in the comments below what you make!

Red Velvet Cupcakes

Red Velvet is a classic combining moist cake, a hint of cocoa powder, and cream — usually a cream cheese — based frosting. The result not only looks so fun but tastes like milk chocolate heaven!

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Lemon & Blueberry Cupcakes

Tangy lemon and sweet berries are one of my favorite combinations! This is a great one to make when berries are in season, but if they aren’t you can always use frozen berries.

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Carrot Cake Cupcakes

Carrot cake happens to be one of my personal favorite flavors! I love the lightly spiced cake combined with the sweet grated fresh carrot. This is a great way to get in those extra veggies!

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Cookies & Cream Cupcakes

Do you know what’s better than a cupcake? A cupcake combined with an Oreo! That is exactly what this is and it’s divine! They are RICH, creamy and of course chocolatey!

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Birthday Cake Cupcakes

Another classic, these Birthday Cake Cupcakes are so festive! I love to go crazy with the sprinkles here, there’s no such thing as too much!

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Chocolate & Peanut Butter Cupcakes

This has to be one of the Biggest and Boldest cupcakes I’ve made. Kevin loves chocolate and peanut butter, so this one was a must. These are a little salty, sweet, and pack that chocolate punch. They are addicting!

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How to store cupcakes

After the cupcakes are decorated you can cover them in an airtight container and store them for up to 3 days. If you’d like you can freeze the baked and un-frosted cupcakes for up to 3 weeks. To thaw, allow them to sit at room temperature until soft and fully defrosted. Once defrosted you can frost and enjoy!

Check out these other cupcake recipes!

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Watch The Recipe Video!

Gemma's Crazy Cupcakes

4.31 from 453 votes
My Crazy Cupcakes recipe is so easy! Make flavors like Birthday Cake & Red Velvet or create your own: it's my best-ever cupcake recipe with endless possibilities.
Servings: 12 Cupcakes
Prep Time 25 mins
Cook Time 16 mins
Total Time 41 mins
My Crazy Cupcakes recipe is so easy! Make flavors like Birthday Cake & Red Velvet or create your own: it's my best-ever cupcake recipe with endless possibilities.
Servings: 12 Cupcakes

Ingredients

Crazy Cupcake Batter

  • 1 cup (8oz/225g) sugar
  • 1 cup (8oz/225g) butter, softened
  • 4 eggs
  • 1 ⅔ cup (8oz/225g) all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk


Carrot Cake Cupcakes

  • 1/2 tablespoons grated carrot
  • 1 teaspoon raisins , chopped
  • 1/4 teaspoon cinnamon
  • 1 teaspoon walnuts , chopped
  • Cream cheese frosting for topping

Chocolate and Peanut Butter Cupcakes

  • 1 -2 teaspoons cocoa powder , sifted (depending on taste)
  • 1 tablespoon peanut butter
  • Peanut butter frosting for topping
  • Reeses peanut butter cups for garnish (optional)

Lemon and Blueberry Cupcakes

  • 1 Teaspoon of lemon zest percupcake
  • 2 tablespoons fresh blueberries
  • 1 teaspoons vanilla extract
  • Buttercream frosting for topping
  • Lemon zest for garnish

Birthday CakeCupcakes

  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon sprinkles
  • Buttercream frosting for topping
  • Sprinkles for garnish

Red Velvet Cupcakes

Cookies and Cream Cupcakes

Instructions

  • Preheat your oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
  • In a stand mixer fitted with a whisk attachment beat your butter until fluffy.
  • Add your sugar and cream together the sugar and butter until light and pale in color.
  • Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.
  • Add the dry ingredients and mix until a smooth batter is formed. Do not over mix.

To flavor your cupcakes:

  • Scoop a 1/4 cup (4 tablespoons) of crazy cupcake batter in a bowl.
  • Next, depending on which flavor you'd like to make, mix in your add-ins.
  • Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
  • Enjoy!

Recipe Notes

For peanut butter frosting: One tablespoon of peanut butter should flavor 4ozs/125g of buttercream frosting, but this depends on your taste. I suggest you taste as you go.
This amount should frost 4 cupcakes depending on how you use it.

Get My Crazy Cookie Dough Recipe!

Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how

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Comments & Reviews

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newest oldest most useful
Darla
Guest
8 days ago

Great idea carrot cupcakes, I’ll try to make this on my mom’s birthday. If it looks a little like the one in the photo here I will be very happy. Thanks!

Priya
Guest
Priya
14 days ago

The recipe is awesome and tastes very good!! But as I am making eggless I am replacing them with buttermilk and yogurt. They puff well but then after cooling down start to dunk in and get dense, not fluffy

Marie
Guest
Marie
16 days ago

My 4 year old daughter and I made these tonight. We mixed it up and did pumpkin spice and raspberries with white chocolate. Both flavors of cupcakes were delicious and a nice texture 🙂

Ayesha
Guest
Ayesha
22 days ago

Hi gemma,
In the video you have used only 2 eggs but in written recipe its 4 eggs.. So can u please let me know exactly how many eggs to use.

Member
Carol Russo
26 days ago

I had to discArd the chocolate cupcakes. They were super dry and not edible.

Member
Tsuey Meei Wan
29 days ago

Hi Gemma,

Can I reduce the sugar level by 1/2 or more by only adding 1/3 of recipe called for? Will this affect texture? If yes, what is the max amount of sugar I can reduce without changing the texture? As I will be piping the buttercream on top, which is also very sweet, thanks

Sarah
Guest
Sarah
1 month ago

Hi Gemma,
Tried the cupcakes and they are very yummy, problem is they come out flat on top how can I get them to have a dome?

Barbara
Guest
Barbara
1 month ago

Hi Gemma,
Can I replace the butter with oil? I usually make my cakes with oil instead of butter (plus butter is fairly expensive).

gasley
Member
gasley
1 month ago

Hi Gemma,

Can I freeze the batter and frosting? Also, should the cupcake refregirated after frosting? Thank you

Alyssa
Guest
1 month ago

Hey Gemma,when you mean any cupcake flavor does that mean I could do sweet potatoe.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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