Crazy Cupcakes: One Easy Cupcake Recipe with Endless Flavor Variations!
Save RecipeHi 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
Lemon & Blueberry Cupcake
Carrot Cake Cupcake
Cookies & Cream Cupcake
Birthday Cake Cupcake
Chocolate & Peanut Butter Cupcake
- 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- 3 tablespoons grated carrot
- 1 tablespoon raisins, chopped
- 1 teaspoon cinnamon
- 1 tablespoon 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
- Zest of 1 lemon
- 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
- 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!
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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Hi Gemma, is there an alternative for egg in this recipe?
Hi there,
(https://www.biggerbolderbaking.com/egg-substitutes-for-baking/) here is your reference chart for egg substitutes. Applesauce will be good for any sponge type recipe.
Hope you enjoy this recipe,
Gemma 🙂
Hi gemma,
Can this buttercream be made a day or two in advance. If so, do we store it in the freezer or the fridge section? Thanks
Hi there,
Buttercream is best made and used. It can be stored in either the fridge, or freezer, but it must be brought back to room temperature and re-whipped before you use it. This is just to ensure that it is soft enough to be piped.
Happy baking,
Gemma 🙂
Hi Gemma, looking forward to trying this recipe. However, i noticed in 3 you talked about mixing sugar and cream but haven’t listed the cream in your ingredients? How much cream did you use and is it necessary for the recipe? Thanks
Hi there,
I think you mean creaming the butter and sugar! This is an age old baking technique, where you almost dissolve the fine sugar in the butter to introduce air, and lighten the batter. Take a look back at the video, you will see this,
Gemma 🙂
Gemma, your videos are so amazing!
I would like to know if it is possible to make these cupcakes in the microwave.
Thank you
hi there,
I have a microwave version on the way!
You can try this one too, use a cup cake liner on a flat plate, and try it! Do not overload it, a few at a time. I think it will be good if you watch the timing. When they look, and feel barely firm to the touch they will be baked. Standing at room temperature will allow the heat to continue to distribute, and the bake to finish out.
Good question!
Gemma 😉
Hi Gemma, I have tries this recipe with three flavors, blueberry, carrot and red velvet. they came out quit nice but I noticed when I removed them from the baking pan there was butter liquid in the cup hole, like a tea spoon size or little more. but the cup cakes tasted yummy but little bit heavy. What do you think I did wrong?
Hi there,
The question for me is ‘did you change something in the recipe’?
Other than that this is very odd, butter, once it has been incorporated into a recipe, really does not do this!
Let me know,
Gemma 🙂
Hi Gemma,
I followed the exact recipe in gram measuring. The only thing I could think of is that I washed the blueberry and did not dry them well. the carrots were little watery too. The red velvet had less liquid than the others. This is the first time I have this issue. I will try it again and hopefully it will work out well.
Ah! It may also be to do with a different flour. Wash the berries by all means, dry them well, and coat in flour if you wish. This holds them in the batter too.
Your flour may also be slightly less absorbent than mine, flour has different characteristics depending on where, when and how it is milled, and the type of wheat too.
Try it again!
Thank you for being in touch,
Gemma 🙂
Hi miss Gemma, I’ve tried ur cup cakes, they are moisture, taste so delicious and I love them very much, even my family are just surprised with the taste. Especially the CHOCOLATE & PEANUT BUTTER CUPCAKE
Yea! That is so good to hear, thank you for letting me know,
Gemma 🙂
Hi Gemma, sorry to bother you but I was just wondering how much vanilla essence I would need to add to flavor the whole batter. Thanks in advance 🙂
Hi Scott,
Really a teaspoon of vanilla adds flavor, it does not need to really taste in the finished cake. Yo ucan of course add extra if you wish, but it does not need it,
Gemma 🙂
Hi again,
Sorry but I left an inquiry a few days ago but i failed to click on the “Notify” button below. I also dont remember which recipe that comment was attached 😀 How do I check on it back to see the reply?
Thank you.
Hi Chiqui,
I have not found it! Can you repeat the comment/question. My firewall will not allow me to recover it without knowing the post, sorry,
Gemma 🙂
Good BoldBaking Day!
Thank you so much for patiently taking your time answering my querries. Reading through bold baker community’s discussions, the comments and replies of each bold baker answers most of my querries as well before I even ask 🙂 I may not find that post I previously mentioned but i think i have my answers now. Thank you bold bakers!!! I may not be able to watch live feeds on IG or youtube but I sure look forward to new episodes.
Keep baking Miss Gemma! Thank you for haring your talent with us 🙂
-chiqui-
hi gemma! would be pleased to know the half of the recipe like what is half of 1 2/3 cups of flour
Hi Hania,
The problem with dividing cups in this way is that the recipe becomes a bit unbalanced. it is a lot easier to divide metric measurements, or even imperial measurements accurately.
1 2/3 cups is 5/3, and 1/2 of this will be about point 8 of a cup, or approx 3/4 of a cup. now you can see how it becomes confusing. You need to do the math! It is not my strong point 🙂
Hello Hania and Miss Gemma,
may i comment as well 🙂
i do mine “my traditional way” meaning like for half of 2/3 cup of flour, i would measure and put flour in a bowl and either do occular and divide it into 2 or weigh it. A conversion table really helps also. I went and search the net for such and it helped me a lot.
Good luck with yours! 😉
-chiqui-
Thank you Chiqui, for your kind comments, and for your suggestions for Hania, I appreciate your taking the time,
Gemma 🙂
Hi Gemma,
Made these cupcakes yesterday. They are amazing. I made double dark chocolate, pumpkin spice, fun fetti, apple oatmeal, and blueberry almond. They were awesome. I was just wondering when you are going to start posting fall recipes?
Hi there,
Today! Here on the website there is a great Pumpkin Bread. I did not video this one, it a special here, take a look.
There are many more under Seasonal in the recipe selector here too.
Have fun with these!
Gemma 🙂
Hello Gemma, I am commenting on this for you to do another video but a milkshake one. I am interested in baking and mixing things together to get a beautiful finished product I am able to get beautiful tasting recipes that I can make easily and simply with your instruction but please can you make a milkshake one, Kind Regards Tahli 😀
Hi Tahli,
(https://www.biggerbolderbaking.com/top-5-homemade-milkshake-flavors/) there are some here on the website, and I will re-visit this theme too as time goes on, thank you for the suggestion,
Gemma 🙂
Apologies if this sounds like a daft question but can I use this batter for a standard sandwich cake instead of cupcakes? Looks fabulous. Thanks so much for your inspiration.
for sure Sally, it is perfect for cake. That’s actually what the recipe is 🙂
I’m confused about instruction 6 & 7. Do I mix in the extra ingredients one at a time? You say to scoop out four TB and mix in extra ingredient. Are the add ins for one cupcake? If I wanted to make all 12 the same, would I times the add in by 12?
yes you are right. It is the measurement for 1 cupcake so just multiply by 12. 🙂
Hi Gemma your videos has made my pastry lessons easier.
I’m delighted to hear that!!! thanks so much for being apart of the community 🙂
I made pumpkin muffins. :’) For fall.
Thank you for the inspiration Gemma :D.
Thank you for being apart of the community 🙂
Dear Gemma, I’ve just baked half a recipe and got 8 cupcakes. Made chocolate cupcakes with chopped, chunky, dark chocolates. My kids absolutely loved them! The chocolate oozes out when we bit into the cupcakes. I’ll try other variations next time! I’m so glad I came upon your YouTube videos by chance! One downside is, I have to workout doubly hard now! 😀 Thank you for the lovely recipes xxx
Hi Jade,
I’m really delighted you came across my channel and that you liked this recipe. If you haven’t yet check out my crazy cookie dough. That is one of my favorites.
Unfortunately working out is becoming harder and harder for me too 🙂
Gemma.
I have checked it out and cookies are on my to-bake list next!
Mss Gemma, Hi
Can we use any flavour less oil in the recipe Crazy cup cakes one easy cupcake recipe
I am a big fan of yours & I follow your recipes
the way you describe them & i am able to impress friends I am a Doctor by profession
Thanks
Ravindra
Hi there Ravindra,
It is good to have you with us. This recipe relies on the creaming of the ingredients, so you will need to use a margarine, rather than an oil if you are avoiding dairy. A baking one, not a spreadable one will be best. However if you can only get a tub one then use that. Most of these are hydrogenated fats. I do know that many people avoid animal sourced foods, so find one in your store which is suitable for baking, all will be well,
Gemma 🙂
Enjoy going thru your recipes although I haven’t tried the cupcakes as yet.Thank you!
Hi Gemma, these cupcakes look scrumptious!! This recipe is pure genius! I love the idea of being able to make multiple flavors of cupcakes from one batch of cake batter. Yum!
Thank you Gina, that is very kind,
Gemma 🙂
Both the endless option cookie and cupcake recipes look great. Unfortunately, I am unable to print your recipes from my mobile devices. Would love to experiment but, modern technology is prohibiting me from doing so.
Ah! Jean, I am sorry to hear that!
The recipes are always here though, and the website is optimized for ease of use on mobile, so you should be able to search for a recipe/ingredient easily.
I hope this helps,
Gemma 🙂
Love your baking tips Gemma, have you any good gluten free tips?
I live in Ireland & have 2 kids that are coeliac, it’s difficult to get gluten free bread & cakes that taste good.
Thanks! Keep up the good work! 😇
Ellen
Hi Ellen,
My cousin’s wife has a blog on called Gluten Free Cailin, where she tries and tests GF products in Ireland! That may be of some help to you.
I do not specialize in this, though many recipes can be made GF just by using a good quality GF plain/all purpose flour, in a safe kitchen. Think about it like this:
1. The only baked food which relies on gluten is that which uses yeast.
2. Gluten, or the development of it, is the enemy of many pastries, as it tends to toughen it, though it does give some structure.
3. Cakes love low/no gluten. That is what cake flour is, the gluten is reduced in this to give a soft, tender finish.
So! I would say experiment! This recipe here will give you a great result, and I would be delighted if you would share this with me. I really do intend to get with this, it is a huge health issue all over the world. I do not like to dabble in matters of health, it is too serious, so will get there when I have the right advice.
Thank you for being in touch, I believe you are having a late summer in Ireland, well some days!
Gemma 😉
Thanks Gemma, I am actually following your cousin “gluten free Cailín” on fab and find her a great help. I love your website & YouTube videos so I will definitely experiment a bit more with your recipes.
Have a great day 😁
Hi Ellen,
Great. There is such a lot of interest in this area now, so the learning is growing. good to have you with us,
Gemma 🙂
Hi Gemma
What an amazing recipe!
Well, I’ll definitely give it a try.
I just wanna ask that in your egg substitution chart, it is written that we can substitute egg for cakes and cupcakes with banana, applesauce, silken tofu and buttermilk.
So I was just wondering, can we use flax in place of egg in cupcakes and cakes.
Thanks☺
Hi Smriti,
Yes, but here is what you need to remember, they are oily! Flax egg will add to the fat in this recipe, and as the creaming of the butter is important here, I would not like to add any further fat, even this good fat!
You can of course try it, do let us know how it worked out for you,
Gemma 🙂
Hi Gemma: We must be kindred spirits as our birthdays are ten days apart, we’re both Irish, both left-handed, dark-haired and a passion for baking! I took the cupcake batter and did 2 things with it. The first one I added mini chocolate chips and frosted them with a chocolate sour cream frosting. The second I took a little of the batter, added melted chocolate frosting to marble the cake and again used chocolate sour cream frosting. You have this ability to spur my creativity…I love it! What’s next?
Hi there,
Yes, kindred is the word! There is no doubt that we Irish just know each other, somehow! Perhaps this is also true of other races, but I do not know, I am happy that oyu are here with us.
Thank you for this suggestion, it is great to hear how you guys make these recipes your own, well done you.
Onward and upward! Lots in the recipe bank to be getting on with. Do post a pic here of your production, it is a great way to encourage other Bold Bakers,
Gemma 🙂
Hi gemma love your receipe very much. I always request for eggless cakes plz make some. I know you have a chart to substitute eggs but plz do make some eggless also
Sure Archana, and we will be doing this soon. Thank you for being here,
Gemma 🙂
Love this crazy recipe series! I prefer the homemade way over store-bought so I would like to ask about how to make the red food coloring from beets that you mentioned in the video. Thanks a lot!
Hi there,
Here you go! (https://www.biggerbolderbaking.com/all-natural-homemade-food-coloring/). I hope this helps,
Gemma 🙂
4 eggs or 2 eggs? you have added 2 eggs in video
The recipe is for 4 eggs. The video needs to be visually quick and clear, so you do not see every ingredient going into the mix, the important thing is to incorporate every egg into the butter/sugar mix as I show you, to avoid flooding the recipe, like making a mayonnaise really!
If you wish to reduce the eggs you will need to bring up the liquid a bit, you can try it if you wish, it will not be a fail,
Gemma 🙂
Happy Gemma
The recipe sounds fab😊
Any replacement for eggs, we don’t have eggs!
Thanks 😊
Hi there,
Yes, and I said this in the video. Applesauce/banana/silken tofu will be good in this recipe,
Gemma 🙂
Hi Gemma, can you make a crazy microwave 3-layer cake batter just like your crazy cookie dough, bread dough and cupcake batter?
Haha! where were you last week Sufyan? The recipe is right here (https://www.biggerbolderbaking.com/3-layer-cake-made-microwave/).
Good to have you here with us,
Gemma 🙂