Crazy Cupcakes: One Easy Cupcake Recipe with Endless Flavor Variations!
Save RecipeMy 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.
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 Cupcakes
Lemon & Blueberry Cupcakes
Carrot Cake Cupcakes
Cookies & Cream Cupcakes
Birthday Cake Cupcakes
Chocolate & Peanut Butter Cupcakes
- 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 -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
- 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
- Preheat your oven to 350oF (180oC) 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 ¼ 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!
This amount should frost 4 cupcakes depending on how you use it.
Get My Crazy Cookie Dough Recipe!
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!
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i absolutely love all of your recipes and they all have been spot on except for this one – my cupcakes came out dry and on the dense side – not light and fluffy at all. I have read through all of the comments and I see Im not the only one – you may want to revise this one ( I used the basic recipe and only added vanilla). Thanks for all that you do – love you Gemma!! xoxo
Oh I’m sorry to heat that. I’ll look into it for sure.
Thanks for your note,
Gemma.
Hi Gemma,
Can I use cake flour instead of APF, would it be same measurements?
Hi there,
Yes! This is just a flour which is lighter in gluten. The measurements will be the same.
I am happy you will try this recipe, let us see the results!
Gemma 😉
Hi gemma i love your reciepes..
So i wanted a vanilla flavoured chocolate chip cupcake.. How much of both should i put in this recipe? and also i wanted the recipe of tutti fruti cookies
Thanks
Hi,
Add two teaspoons of vanilla and 1 1/2 cups of chocolate.
Hope this helps,
Gemma.
I have used a few of your recipes and things have come out perfect. I made these twice, following directions to a T both times. Both times they came out dense and hard. Quite frustrating.
Sorry to hear that Becca. I agree that is frustrating.
Is there any chance the batter is getting over mixed? over mixing can make a tough, dense dough.
Hope this helps,
Gemma.
I just made them for the first time and my batter was very dense and stiff almost like there was not enough milk – I kept adding milk until the texture seemed right for cupcakes. I kept going back to the recipe thinking I left something out but I didn’t? I also have never had one of your recipes not come out right? I’m baffled? They are still on the dense side but they taste good. (also the top of the cake is very hard – I filled the cupcake liners 3/4 full hoping they would rise and go slightly over the top of the paper but they did not – they don’t look like they rised much at all….? Thanks for any help – Love you Gemma!!! xo
Hi Erin,
I’m really sorry to hear that. I’m going to revisit this recipe and see whats up because someone else had the same comment.
Thanks so much 🙂
Gemma.
Hi, can you tell me what icing nozzles you used to get the piping patterns on the different cupcakes, especially the cookies&cream and the lemon&blueberry ones? Thanks.
Hi Julie,
Those are just two basic piping nozzles. The cookies and cream was a star nozzle and the lemon blueberry was a regular round nozzle. You will find these in any decorating set.
Best,
Gemma.
I am doing a cupcake wars party for my daughter’s birthday. If I want to make the whole batch one flavor how much do I add for the mix ins? Can I add it all at once to the entire batter instead of by each 1/4 cup? For one batch of red velvet cupcakes, how much cocoa do I add? For one batch of cookies and cream, how many crushed oreos? And for birthday cake, how much vanilla, almond extract? And do you add the sprinkles right in the mix or just on top? Thank you for your help!
Hi Nicole,
This is a great batter for cupcakes, or for any sponge cake. Adding 2 tablespoons of unsweetened cocoa, sieved with the dry ingredients, will give you a chocolate flavor.
Use red paste to color, you can go as far as you wish with this, and cimnnamon to taste, a teaspoon will give a light flavor for children.
Add the sprinkles, you will see how much you need, in the mix, and then to the frosting. A teaspoon of vanilla extract is good for the batch too.
8- 12 crushed oreo cookies to the full batch.
Add 1 teaspoon of almond extract for the full batch.
You will know by sight if you need to add more, but it is important to keep the integrity of the base recipe too.
I hope you have a great party,
Gemma 🙂
hello Gemma,
I love your recipe, it’s so interesting to be able to make different flavors with this batter. I need to make 100 mini cupcakes how many times do I have to make the batter please.
Thank you
Elodie
Hi Elodie,
I would say multiply this recipe by 4 and that should give you more then enough for mini cupcakes.
Best of luck with them,
Gemma.
Thank you Gemma ! 😉
😘
For mini cupcakes, how is temperature and time adjusted?
Yes for mini cook for 8-10 minutes but you don’t need to adjust the temperature.
Gemma 🙂
For funfetti cupcake how should i make the frosting
Hi there,
Really funfetti is vanilla buttercream, with sprinkles, and some color if you wish.
The buttercream recipe here is really a big mix, but you can adjust it easily. For 12 cupcakes 6oz butter.12ozs powdered sugar, vanilla, color if you wish, and a little milk.
This can be made in a mixer, with a hand mixer or in the old fashioned way with a wooden spoon, it takes a bit of work, but it is perfectly doable.
Tha same applies to the cake batter, get the butter soft enough to work easily and you will manage it,
Gemma 🙂
I made these cup cakes and they did not rise, so I checked everything remade them and they did not rise
HI Susan,
I’m sorry to hear that, that is very strange. Is there any chance your baking powder is old or past it’s sell by date?
Gemma
hi Gemma!1/4 cup will make 1 cup cake and how much should be needed for the whole recipe? i want to make a full batch of each flavours. thanks!
Hi Sabeen,
I’m not 100% sure I’m understanding you correctly but just multiply the ‘mixins’ by 12 and that will give you that flavor for the whole batch.
Hope that makes sense,
Gemma.
Can I use a blender instead of hand mixer or stand mixer?
Hi there,
A blender will not work so well for this type of recipe, it is best for liquid ingredients.
Use a wooden spoon as suggested above, it is how it was always done before we had these great appliances!
Gemma 🙂
Hi Gemma,
I love this recipe but I wanted to ask you if I can use any sponge cake recipe to make a similar batter.
(Are cupcakes something like mini sponge cakes?)
I wish you can post a best-ever blondies recipe like your brownies.
Thanks 😀
Hi there,
Yes, cupcakes are mini sponge cakes, but not all sponge cake batter will work well for this purpose.
The recipe here is based on a traditional recipe for Victoria sponge cake, and is really useful, for all sorts of cakes, large and small. It is robust enough to take any sort of frosting, and will keep well for a few days. Traditionally this is made with butter, but a good baking margarine will work well for you too.
A no fat sponge does not hold up so well.
I hope this helps,
Gemma 🙂
Hi Gemma!! I would love to see a best ever cupcakes recipe! Love your videos!
Hi Kate,
Thank you for this suggestion, I will add it to my list.
The crazy cupcake recipe is a very good recipe to get to know. It is a basic Victoria sponge batter, very versatile, easy to adjust up or down, and great for larger cakes too.
I hope this is of help,
Gemma 🙂
Just did these yesterday night with my daughter.
Using the whisk attachment was a real game changer!
Hi there,
Good! I am happy to hear this. This is a great recipe to get to grips with, it is a basic sponge cake, great for all sorts of cakes too, and easy to multiply up for larger cakes.
Good to have you with us,
Gemma 🙂
Hello,
Is the 1/4 cup batter for one cupcake? So if I wanted to make 1 chocolate cupcake, I would need 1-2 teaspoons of cocoa?
Hi Sana,
Yes, that will do it, according to your taste. You can dissolve the cocoa in a touch of hot water if you wish, that will help it to work in to this little amound of batter. Do not over work it!
Gemma 🙂
Can i use only the crazy cupcake batter without the add-ons? But if i add a vanilla extract, how much will i add??? And can i use this for cakes???
Hi there Kyla,
Yes, I am a big fan of this basic cake batter, it is based on a Victoria sponge mix, it is easy to make, and easy to remember too, it is proportional.
Check out this cake: (https://www.biggerbolderbaking.com/painted-cake/) here it is in a full sized cake. A 6oz batter will give you 12 cupcakes, so that will be 6oz butter, 6oz sugar, 6oz flour, 3 eggs and a little milk. About 1 teaspoon of vanilla. You can see then how easy it is to make this bigger, 8:8:8:4, or less 2:2:2:1. I have not had to look up a recipe for this cake since I was 9 years old, always stays in my head!
Gemma 🙂
What is actually the difference between cupcake and muffin?
hi Neha,
The batter! It is really a different batter, and result too. Take a look at both recipes side by side. Muffins tend to be dense/firm and will take a lot of flavors, and cope well with alternative flour etc.
Cupcakes, usually a light sponge, are more delicate, a different result, from different ingredients. try both of these!
Gemma 🙂
Hi Gemma today I tried your cupcakes recipe they are awesome and the taste is very good but I have a problem my cupcakes were little bit dry, how can I fix it?
Hi Saba,
this recipe should not be dry! It is a traditional Victoria sponge mix, which is moist. did you change the ingredients in any way?
Gemma 🙂
Hi
I made these cupcakes and it was very tasty..
Would like to know how long can these cupcakes be kept over the counter with frosting..especially the cream cheese..
Thanks
Hi there,
Thank you for your kind words, I am happy you like this recipe.
Anything with dairy, particularly unbaked, will need to be refrigerated in a warm place.
At about 18c all should be well for a few hours, above that, refrigerate!
Food safety is so important, we do not want to make our families sick, so err on the side of caution, keep things cool as long as possible.
Gemma 🙂
Hi, can the all purpose flour (and baking powder) be substituted for self raising flour?
hi Zara,
You can but I can not confirm you will get the same results as I diid. It’s best to stick to the recipe.
Gemma. 🙂
Hi Gemma, It’s not me but my 11 year old daughter who is into baking and have this account for her. Thanks a million for sharing these great recipes. My daughter not only finds them very easy but also she is getting more interested into baking. Now a days she bakes her own flavoured cup cakes for her school short breaks and she does everything by herself. Isn’t that remarkable? Yeah frosting is something yet to be achieved by her but will do that in summer break. Over this weekend, she plans to get her hands at crazy dough for making pizza. I hope to post that photograph too!
I am really delighted to hear this. We have a lot of young bakers here, and they are remarkable. They are brave too, and will try things out, experiment if you will. It is a science too, so it is also experiental learning. I started to bake on my own when I was about 9. The kitchen was like a war zone, there were 5 of us baking, but we all learned to bake/cook! It takes a brave Mom to allow it, but it is so worthwhile.
The crazy dough is great, and she will master it well. So too the ‘no knead’ dough. The No Knead Pizza dough makes a great loaf too, and is worth getting to know. Using the correct yeast is a big part of this, so I am adding a not here for her.
Dry Yeast: It is the most convenient of the two types. It is granulated and comes in little 1/4-ounce packets, 9 g. (approximately 2-1/4 teaspoons) or loose in a jar. Once exposed to the air, it should be stored in the refrigerator.
Instant Dry Yeast: This is the one which can be added directly to flour, and does not need sponging.
Sponging: This means activating the yeast, usually in the liquids to be used in the recipe. Normally you would bring the sponging liquids to blood temperature, that is when you put your finger into the liquid it should feel neither hot nor cold. A touch of sugar. Or honey will speed up the activation. This is really ‘proving’ to you that the yeast is good and active. A foam will form on top of the liquids after 5 mins or so, you stir this through before adding to the flour. Add ¾ in one go, then the remainder until the dough comes together in a clean ball.
I hope this will help your little Bold Baker to make a really great pizza dough. good to have you both with us,
Gemma 🙂
Hi Gemma! This recipe looks awesome. I’m thinking of trying it very soon. However, I’ll be making 100 cupcakes. Any advice on the adjustments for the recipe?
oh gosh you will need to make it around 4-5 times.
That will give you enough.
God speed!
Gemma.
Hi Gemma!,
I was wondering exactly how much cocoa powder I would need if I was doing 12 cupcakes because I tried doing a batch of chocolate cupcakes and I dont want to over put the cocoa chocolate powder
Hi there,
Good question. Cocoa is a great ingredient, but it can become bitter if you overuse it.I would say one tablespoon per 4oz of flour. This will give you flavor, and color, and not need an adjustment to other ingredients.
cocoa is an acid ingredient too, if you over use it the leavening my be affected.
Gemma 🙂
I will definitely try all of them especially the cookies and cream, I’m a fan of chocolates and vanillas…you have outstanding recipes…
Hi Anna,
Good! I am really happy to hear this. Thank you so uch for being here with us, and for your kind words,
Gemma 🙂
Hi Gemma,
Thanks for sharing this delicious recipe. I tried this for the first time and its really awesome!
Looking forward for more of baking videos!
Thank You!
Hi Ravs,
good, yes, this is a classic recipe, and you can use it to make a big cake too, easy to remember and to multiply up.
Happy that you are baking with us,
Gemma 🙂
Hi Gemma,
Can the butter be substituted with oil? Also for how long can these cakes stay fresh at room temperature?
hi there,
I have not tried oil for this recipe, but baking margarine will work well for you.
Cakes are always best baked and consumed fresh. A couple of days at cool room temperature, in an airtight container, will be good. Refrigerate in a warm place,
Gemma 🙂
This question is for the batter not butter cream frosting.
If I wanted to make all the cupcakes 1 flavor, not 6 different flavor (batter). How are the extra ingredients figured?
Example: 12 birthday cake cupcake batter
Thank you
Hi there,
Ah! sorry, I am not sure how I got it wrong.
This crazy cupcake batter is a proportional recipe. it is an easy one to multiply up, or divide down. For 12 cupcakes for instance, depending on size of course, you will use 6oz flour, 6oz butter, 6oz sugar, 6oz flour 3 eggs plus raising agent and flavoring, and a little milk. Now for more you can up the batter to 8:8:8 4 – or reduce it as in 2:2:2:1 plus additions.
So, for 12 it will be 6:6:6:3 + 2twaspoons baking powder, a pinch of salt, vanilla and a little milk. The additions then will be:
1oz cocoa for chocolate, one tablespoon of lemon zest for lemon flavor, 1-2 tablespoond of sprinkles, for birthday cake, a tablespoon of coffee for coffee flavor (dissolved in a little hot water) etc. So you can see, I hope, with my crazy math, that this is a versatile and easy to remember recipe. For an 8 – 9 inch cake/sandwich it will be 8:8:4 etc.
I hope I hit the spot this time,
Gemma 😉
Hi Gemma:
Can this recipe be doubled? Thanks
Yes it can be doubled no problem.
Gemma. 🙂
Gemma
Thanks for your prompt response! These cupcakes are indeed easy to make and so light and fluffy. A definite keeper but I have a question. I got 18 cupcakes and baked them at the same time at 350 on the same rack. The large pan -12 came out well but the pan of 6, the top looks glossy and a bit undercooked but it’s actually not undercooked. Very similar to another person who posted that the center looked like a white pool. Could it be that the oven cooks unevenly? Weird.
Also, do these freeze well? Thanks
Hi Anetha,
good, I am happy that this worked for you. I remember that comment about the center being different, and he resolved it, but I cannot remember how!
you are right however, ovens do vary, and do have hot spots too. If the two trays were occupying the entire shelf it may very well have interfered with the flow of air, which is how ovens work really. filling the first tray and popping that into the oven, then filing the second tray, and popping that one in would allow the first tray to bake in a different way.
I hope this is of help, it is all about the science,
Gemma 🙂
Hi Gemma! Is there any way to preserve the cupcakes after putting the frosting on the cupcakes?
hi Dora,
The cupcakes will keep fresh at room temp for 3 days. Thats really the longest they will stay soft for.
Hope this helps,
Gemma.
For the portion for the flavours, is it for one or 12 cupcakes?
Meaning the qty suggested is for 1 cupcake only or?
Thank you.
Hi Eileen,
Per cupcake, though it is possible to vary this a bit. I use a lot of frosting, not to everyone’s taste!
Expanding this to a whole batch is easy. The mother batch of buttercream is big, too much really for this number of cupcakes. About 1/2 this amount will do it for you.
Buttercream is proportional, really 1:2, that is one measure of butter to two of icing sugar will do it, so you can make as much or as little as you like. Flavor then as you go, a tablespoon of lemon zest will do 1/2 the mother batch, but you can take it as far as you like really, the same for other flavors.
I hope this helps you,
Gemma 🙂
So do you add peanut butter to the buttercream icing to make peanut butter icing? If so, how much?
Hi there,
I say a tablespoon of peanut butter, and really it depends on how many cupcakes you are using it for, I think I need to make this a bit clearer, so many variables.
Really one tablespoon of peanut butter should flavor 4ozs/125g of frosting, but it does depend on your taste too. This amount of frosting will top about 4 cupcakes. I hope this helps,
Gemma 🙂
I was wondering how you would modify this cupcake recipe for high altitude we live at about 6,000 ft.
Hi Suzy,
Reduce baking powder: for each teaspoon, decrease 1/8 to 1/4 teaspoon.
Reduce sugar: for each cup, decrease 0 to 2 tablespoons.
Increase liquid: for each cup, add 2 to 4 tablespoons.
Increase oven temperature by 25 degrees F.
This is a basic rule, and should work well for this recipe,
Gemma 🙂
Hi Gemma! Just wondering how many cupcakes does the whole recipe make? I saw for each cupcake is a 1/4 c of batters but I think I rather just do 2 flavors With the batter. Just wondering so I know how much to add for the flavors. Thank you!
Hi there Samantha,
The whole recipe here will make about 18 cupcakes, but it does depend on the size!
The whole buttercream recipe will be too much for this batch of cupcakes. Buttercream is proportional, more or less, so 1 portion of butter to 2 of icing sugar, plus a little milk/cream. Really for this whole recipe 1/2 of the whole batch will work well.
Then a tablespoon or so of the added flavors will work in 1/2 of this batch, or 1/4 of the master recipe. Taste as you go, it depends on the addition.
Gemma 🙂
Sorry, I forgot to add, will 4 eggs give it a strong eggy taste?
Hi Gemma – is 2 tablespoons of milk enough? I’ve seen other recipes that call for a lot more liquid, about 1/2 cup milk or buttermilk?
Hi Rachel,
This is a traditional recipe, actually based on an ancient one, Victoria Sandwich. It is proportional, equal quantities Butter,sugar,flour, half that quantity of eggs, and a little milk. Vanilla an addition. This takes other flavors really easily and it is a recipe you can keep in your head!
I would not flood this recipe with milk, it will not be right for it.
People who do not like egg may think that this is eggy, but really it is a matter of taste. If you replace the eggs use applesauce, or banana puree fpr best results. The result will change if you change any recipe!
Thank you for being here with us,
Gemma 🙂
Hello,
My husband and I just tried the recipe and followed it using four eggs. It tasted eggy to us and wouldn’t use four eggs next time. It didn’t taste like a cupcake to us and made it more dense rather than fluffy.
Sorry to hear that, Danielle. Maybe I’ll suggest in the recipe to make sure your not using big eggs.
Gemma.
I’m a little confused about the. 1/4C of batter I’m separating to make my cupcakes. The recipe makes 12, so do I use a quarter to make 3 cupcakes each filling? Math is not my forte. Thanks!
Hi there,
really the 1/4 cup is just an indication of the amount of batter needed for one. It is just what will fill a muffin/large cupcake liner/pan. A scoop really. This is about 2ozs/ 2 large tablespoons per cupcake!
Gemma 🙂
Hi! We made these cupcakes today in my Food and Nutrition class in high school. In almost every group, it looked like the cupcake had spat up a white liquid when they baked. In almost each cupcake there was a little pool of bright white. Any idea what we could have done wrong?
Hi Keith,
I have not idea!
Do you mean that they cracked, so that the crust opened a bit! If so this is not unusual, you needed a touch more liquid.
This recipe is a traditional recipe, like a Victoria cake recipe, tried and tested. It works best with real dairy butter. I am a little mystified by your description though!
Gemma 😉
I know; it was so weird! I didn’t happen with every group. I made a batch today just to see and it happened to just one of my cupcakes but the other 11 came out perfectly. I should have taken a picture! We are making them again next week (Cookies & Cream variety) so we will see if it happens again! They sure did taste delicious, though!
We made the Cookies and Cream version today and they came out fantastic! I figured out our problem in the first one (perhaps):
1) We used the paddle instead of the whisk attachment on the first batch.
2) We mixed the milk in before we added the flour.
I’m not sure if those caused the issue but when we made our round 2 cupcakes today, we used the whisk attachment and added the milk with the flour and they came out great. We didn’t have any of the weird pooling problems that we had the first time!
Phew! Keith, I am really happy to hear this, thank you so much for letting me know.
Onward ans upwards now,
Gemma 🙂
Hello!
I am going to make these for my son’s birthday party this weekend 🙂 My question is, his party is Sunday. If I make them Saturday, how should I store them? Refrigerate or room temp? I want them to taste amazing for our guests! Thanks!
Hi Candice,
That is great, happy birthday to your son.
I would store these in an airtight container in the fridge, then remove to room temperature about 1 hour before serving. That will do it for you.
I hope you have a lovely celebration,
Gemma 🙂
Hi
How much red food colouring for the red velvet version please ?
Thanks
Hi Ida,
It is not possible to be precise about this.
To get a strong color it needs to be a gel or a paste food coloring. A few drops. You need to judge it as you mix.
I am sorry I cannot help too much,
Gemma 🙂
Ah okay, grand. I only had liquid colouring and don’t like to put a lot in but hey, they were tasty not-quite-red cupcakes anyway!
Thanks
Can I replace the fresh blueberry with frozen ones
Is there anything I can subsitude butter with ( other than margarine)
Hi Leah,
Yes, the frozen berries will work well for you.
I do not suggest using oil in this recipe. Baking margarine will be the best alternative, but this is because it is a creaming method.
Oil would give a different result, and I think would need to be a different recipe too.
I hope this helps!
Gemma 🙂
i made these cupcakes for a school project in nutrition class and now I am getting to the nutritional part only to find there is no nutrition information on your recipe – please help! I don’t have time to make another recipe. Can you please provide me with nutritional information for this cupcake recipe. I did make the red velvet one, but I would settle for the plain one. Thank you in advance for your assistance – I need this by tomorrow if at all possible…
Hi there Dawson,
There are a number of great assistants online for just this, My Fitness Pal being one.
This is a quick calculation, based on the basic sponge mix:
Cupcake: 60g/2ozs serving: Calories, 250. Protein, 3.5. Carbohydrate, 30. Fat, 15g, Fibre, 0.5.
This is a quick calculation, but not too far off,
Gemma 🙂
shelllife?
can this cupcake be at refrigerator? or always in room temperature? help, i dont know where i go wrong? everytime i put the cupcakes at the refrigerator it lget hard. apologies for the grammar
Hi there,
I though I responded to this one!
If you refrigerate ant baked goods they will firm up! it is just the way it is, it is how the fridge preserves things.
At room temperature the texture changes. It really depends on how long you wish to keep them, and the temperature of your room, a hard one for me to answer,
Gemma 🙂
It really looks appetising but at the same time you don’t want to eat it and just stare at them hahaha. I wanted to try it on myself using only our microwave for my son’s birthday. I hope mine turns like yours ms. Gemma, though not 100% but at least we can still eat it 😊. Thank you for sharing this recipe. More power to you!
Thank you Anna,
I think you can do this, do let us know how it worked for you,
Gemma 🙂
is there anyway you can use cake flour with these as i like the fluffier texture i get with cake flour
I have made this recipe about five times now , the cupcakes always taste good, but just dense. I would like a more light and airy cupcake, any thoughts to achieve that?
Hi Vicki,
This should not be a dense cupcake.
Tips: Cream the butter and sugar really well. Beat the egg and add it gradually while beating, bit by bit, like you are making a mayonnaise.
Then very gently fold in the flour/raising agent, and add a little milk with vanilla to soften it out.
It is the technique that matters here!
Gemma 🙂
These were delicious. We made funfetti cupcakes with chocolate buttercream frosting. The kids helped with every step and they turned out perfect! Perfect texture and crumb. Perfect rise. Yummy flavor. Mmmmmm! Really good. We will definitely be making these again! Thank you, Gemma. Happy baking!
Hi Jeni,
Thank you for this very kind review.
Delighted to hear that the kids were involved. Amazing hoe easy it is to entertain them when they are busy baking.
Well done you, happy that you are here with us,
Gemma 🙂
How can we make these cupcakes in microwave ? Can you give me some detail .. or instructions to use ..
Hi there,
If you decide to make these in the microwave it will be an experiment! I have not done this, but I do not see why it would not work.
You can cut down this recipe really easily:
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
This recipe will make at least 12 cupcakes, it is easy to adjust, math really, so cut it in 1/2, and try it.
Use cupcake cases, you can place them on the plate of the microwave, bake for 40 seconds, check, continue in 10 second intervals, keep on checking. Some will bake ahead of others, remove when they feel barely firm to the touch. Stand at room temperature.
Try it, it is worth a shot!
Gemma 🙂