Your #1 Online Baking Destination!


Crazy Cupcakes!!! See how this one magic batter makes all these different cupcakes

Crazy Cupcakes: One Easy Cupcake Recipe with Endless Flavor Variations!

Save Recipe

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.

My Crazy Cupcakes start with a classic sweet sponge. This recipe acts as your Master 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 are craving.

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!

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 a party or to bring to a friend. This recipe is one of my favorites as it takes something as simple as a plain cupcake recipe and transforms it into the little personalized mini cakes of your dreams!

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 Cupcake

Crazy cupcakes, Homemade cupcakes, easy cupcake recipe, easy desserts , cupcakes recipe, best desserts, best ever desserts, best ever cupcake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Lemon & Blueberry Cupcake

Crazy cupcakes, Homemade cupcakes, easy cupcake recipe, easy desserts , cupcakes recipe, best desserts, best ever desserts, best ever cupcake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Carrot Cake Cupcake

Crazy cupcakes, Homemade cupcakes, easy cupcake recipe, easy desserts , cupcakes recipe, best desserts, best ever desserts, best ever cupcake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Cookies & Cream Cupcake

Crazy cupcakes, Homemade cupcakes, easy cupcake recipe, easy desserts , cupcakes recipe, best desserts, best ever desserts, best ever cupcake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Birthday Cake Cupcake

Crazy cupcakes, Homemade cupcakes, easy cupcake recipe, easy desserts , cupcakes recipe, best desserts, best ever desserts, best ever cupcake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

Chocolate & Peanut Butter Cupcake

Crazy cupcakes, Homemade cupcakes, easy cupcake recipe, easy desserts , cupcakes recipe, best desserts, best ever desserts, best ever cupcake recipe, affordable recipes, cheap recipes, cheap desserts, simple recipes, simple desserts, quick recipes, Healthy meals, Healthy recipes, How to make, How to bake, baking recieps, recieps, recipes for kids, baking with kids, baking with children, kid friendly recipes, child friendly recipes,

5.0 from 10 reviews
Crazy Cupcakes
 
Prep time
Cook time
Total time
 
Author:
Serves: 12
Ingredients
  • Crazy Cupcake Batter
  • 1 cup (8oz/240g) sugar
  • 1 cup (8oz/240g) butter, softened
  • 4 eggs
  • 1 ⅔ cup (8oz/240g) all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk

  • Carrot Cake Cupcakes
  • ½ tablespoons grated carrot
  • 1 teaspoon raisins, chopped
  • ¼ teaspoon cinnamon
  • 1 teaspoon walnuts, chopped
  • Cream cheese frosting for topping
  • Chocolate and Peanut Butter Cupcakes
  • 1 tablespoons cocoa powder, sifted
  • 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
    [b
  • ]Birthday CakeCupcakes[/b]
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 teaspoon sprinkles
  • Buttercream frosting for topping
  • Sprinkles for garnish
  • Red Velvet Cupcakes
  • ½ tablespoon cocoa powder, sifted
  • Red food coloring
  • Cream cheese frosting for topping
  • Cookies and Cream Cupcakes
  • 2 Oreo cookies, crushed
  • Extra Oreo cookie for garnish
  • Buttercream frosting for topping
Instructions
  1. preheat your oven to 350oF (180oC) and line a cupcake tray with cupcake liners.
  2. In a stand mixer fitted with a whisk attachment beat your butter until fluffy.
  3. Add your sugar and cream together the sugar and butter until light and pale in color..
  4. Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.
  5. Add the dry ingredients and mix until a smooth batter is formed.Do not over mix.
  6. To flavor your cupcakes: Scoop a ¼ cup (4 tablespoons) of crazy cupcake batter in a bowl.
  7. Next depending on which flavor you'd like to make mix in your add-ins.
  8. Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
  9. Enjoy!

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

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

11 Images
Submit Your Photos
Yusraa Peerun
NuwairaAlMunifi
Gela Laungayan
Gela Laungayan
AidaEscano
nicolealexander
Shaiyawin
melray
jeanniehuang101
Manali Jain Arora
Nunallu Karaz
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

131 Comments

  1. Jeralyn on December 15, 2017 at 10:30 am

    Hi Gemma,
    Is it okay to use salted butter ? Thank you.

    • Gemma Stafford on December 16, 2017 at 6:40 am

      Hi there,
      Yes, I always use salted butter for this recipe. This is a great recipe to try, it also can be use to make a full sized cake, and it is easy to remember too, I hope you like it,
      Gemma 🙂

  2. Luke on December 13, 2017 at 12:08 pm

    Hi Gemma!! I have 2 questions:
    1) How many eggs are needed in the recipe?? Because it says 4 eggs and in the video you can be seen adding 2 eggs
    2) In your buttercream frosting recipe, how could I make Dulce de leche buttercream?? Do I just add dulce de leche to the already made frosting or will it change its consistency??
    Thank you so much Gemma and sorry for bothering, Bye!!
    Luke

    • Gemma Stafford on December 14, 2017 at 6:33 am

      Hi Luke,
      This recipe is a great one, it is proportional, and easy to keep in your head. My Mum would say ‘I am making a 4 egg sponge’ and we would know that meant 8oz flour/8oz sugar/8oz butter, a little milk. So if it is 2 eggs it will be 2:4:4:4, 3 eggs, 3:6:6:6. I know, this may sound confusing, but it really is a simple thing.
      I added the required amount for the recipe, but editing can make this look wrong. Follow the recipe, as written here, and all will be well.
      For a Dulce De Leche buttercream, it is a slightly different recipe. You would not add the Dulce De Leche to the mix, but start with the Dulce De Leche, beat in the butter, then cream/milk to soften it out, and add powdered sugar to get it to the right consistency.
      I think you should google a recipe specifically for this. Dulce De Leche is already really sweet, and it will be too sweet if you simply combine it with a buttercream.
      I hope this is of help to you,
      Gemma 🙂

  3. Sidra on December 10, 2017 at 9:11 am

    I just want to confirm how many cupcakes the mix-in recipes are for… for some it seems like that’s the equivalent of one cupcake (with 1/4 c batter), but for others (zest of one whole lemon) it seems like more than one cupcake. Thanks very much!

    • Gemma Stafford on December 11, 2017 at 3:21 am

      Hi Sidra,
      I am going to go back to this recipe when I am finished here on the website.
      One whole lemon zested would indeed flavor the whole batch, and the whole batch will make 12 cupcakes, depending on the size of tray/case.
      A level teaspoon will be sufficient for one. I hope this is of help, sorry about the confusion,
      Gemma 🙂

  4. Jeannie on December 9, 2017 at 9:49 am

    PERFECT! I baked this for my class and everyone loved it

    • Gemma Stafford on December 9, 2017 at 12:07 pm

      I’m delighted to hear that 🙂

      • Maria on December 11, 2017 at 6:52 pm

        Hi! Is it possible to use egg and diary substitution with this recipe? I’m baking for a moms group and there are egg and diary allergies! Are there any other changes I should make while using egg and diary subs?? TIA!
        Maria

        • Gemma Stafford on December 12, 2017 at 2:03 am

          Hi maria,
          You can use a baking margarine for this recipe. Choose a block type one for best results, buy the best you can too.
          The milk can be anything really, and the egg substitute can be applesauce/flax egg/greek yogurt. Egg is a big ingredient in this recipe, so your results will be a little different.
          As this is a proportional recipe it is easy to divide down to do a trial, you can take this down to 2:2:2: 1 (One being the egg sub). THe good thing is that you will sample, and enjoy!
          Gemma 🙂

  5. honeyleecious on December 7, 2017 at 1:38 am

    tried this recipe and it came out really nice….came out fluffy, no flaws, all round amazing, friends who had a slice wanted more….thanks @gemma…you’re amazeballs…keep up the good work, love you already

    • Gemma Stafford on December 7, 2017 at 1:53 am

      Hi there,
      How kind you are! Thank you for this very kind review of this recipe,
      Gemma 🙂

  6. Patty on December 6, 2017 at 11:54 am

    Hi the recipe says it’s 4 eggs but in the video you only show 2 eggs ?? is it 4 or 2 eggs just to make sure …. Also after baking them i noticed that when i eat them i’m finding little harder parts … is that the eggs or because i mixed it too much or too cooked ? Thanks very much !

    • Gemma Stafford on December 7, 2017 at 2:25 am

      Hi Patricia,
      This is a proportional recipe; if you use 8ozs of flour you use 4 eggs, 6ozs flour 3 eggs, 10 ozs flour 5 eggs etc!
      This is a traditional batter, a really useful one to get to know because you can keep it in your head!
      I do not know what the hard parts are, perhaps to do with how you mixed it. If these were a nice golden brown then they were not over baked. If this was your first try, try again, it is a learning curve.
      Gemma 🙂

  7. Rob on November 30, 2017 at 7:10 pm

    Made these today without add ins. Was looking for a basic yellow cupcake. They turned out very dry. When I put the batter in the cupcake liners, it was thick. Could this cause the dryness? Should I have added more milk until it was thinner batter?

    • Gemma Stafford on December 2, 2017 at 12:16 pm

      Hi Rob,
      This is in fact a classic cupcake batter. It is proportional, an easy recipe to remember, based on a Victoria Sandwich mixture. I have never found this to be dry. did you change something in this recipe? It is a thick mixture, a little milk will soften it, but it should not give a dry cupcake. I am a little lost!
      Butter, sugar, eggs, flour and a little milk. A change in the ingredients will change the result,
      Gemma 🙂

Leave a Comment





Rate this recipe:  

Pin It on Pinterest

Share This