Crazy Cupcakes: One Easy 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.
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!
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.
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!
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!
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!
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!
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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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.
- 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
- 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)
- 1 Teaspoon of lemon zest percupcake
- 2 tablespoons fresh blueberries
- 1 teaspoons vanilla extract
- Buttercream frosting for topping
-
Lemon zest for garnish
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 teaspoon sprinkles
- Buttercream frosting for topping
-
Sprinkles for garnish
- 1/2 tablespoon cocoa powder , sifted
- Red food coloring
-
Cream cheese frosting for topping
- 2 Oreo cookies , crushed
- Extra Oreo cookie for garnish
- Buttercream frosting for topping
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Preheat your oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
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In a stand mixer fitted with a whisk attachment beat your butter until fluffy.
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Add your sugar and cream together the sugar and butter until light and pale in color.
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Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.
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Add the dry ingredients and mix until a smooth batter is formed. Do not over mix.
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Scoop a 1/4 cup (4 tablespoons) of crazy cupcake batter in a bowl.
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Next, depending on which flavor you'd like to make, mix in your add-ins.
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Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
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Enjoy!
Watch the Recipe Video!
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!
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Hi Gemma,
Can I replace the butter with oil? I usually make my cakes with oil instead of butter (plus butter is fairly expensive).
Hi Barbara,
it will be better to use margarine in place of the butter. There are blocks of baking margarine that work just like butter in a creaming method recipe like this one. Check-in your store. This works well in this type of recipe. At a push, a tub of margarine will work well enough too.
For liquid oil, you will need to reduce the amount indicated for butter. Use about 1/4 less oil. Oil is not so suitable for a creamed recipe.
I hope this helps,
Gemma 🙂