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

Crazy Cupcakes: One Easy Recipe with Endless Flavor Variations!

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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.


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!

And, have you joined our big and bold community yet? Head on over and follow us on Facebook!

4.27 from 316 votes
Crazy Cupcakes!!! See how this one magic batter makes all these different cupcakes
Crazy 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.

Course: Dessert
Cuisine: American
Servings: 12 Cupcakes
Author: Gemma Stafford
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
  1. Preheat your oven to 350°F (180°C) 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.

To flavor your cupcakes:
  1. Scoop a 1/4 cup (4 tablespoons) of crazy cupcake batter in a bowl.

  2. Next, depending on which flavor you'd like to make, mix in your add-ins.
  3. Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
  4. Enjoy!

Watch the Recipe Video!

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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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.

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632 Comments

Write a Comment and Review

  1. Chien on April 20, 2019 at 8:35 pm

    Hi Gemma,

    I noticed that you use a ballon whisk while you beat your batter. I usually use flat beater paddle when I beat my cake batter. Is there any difference in which one of the attachment I use?

    • Gemma Stafford on April 21, 2019 at 4:43 am

      Hi there,
      If I were beating a heavy batter I would use the beater too. for this soft mix, the whisk will cream the butter and sugar, and then the flour is not beaten, just incorporated to give a tender result.
      I hope this is of help,
      Gemma 🙂

      • Chien on April 21, 2019 at 4:41 pm

        Thanks Gemma, that is very helpful, especially for novice baker like me.

  2. Diane on April 20, 2019 at 4:54 pm

    Today I made all varieties that you mentioned and they were nice and moist and very enjoyable. One question, I whipped my butter for about 5 min. and and then slowly added the sugar. When I went to add the eggs the butter and sugar mixture looked curdled. Did I over beat the butter. They still tasted great but was just wondering why that happened . Enjoy your website Gemma, thanks for all your help.

    • Gemma Stafford on April 21, 2019 at 4:19 am

      Hi Diane,
      I am delighted you liked this recipe.
      The curdling was because the volume of the egg was too much for the butter to emulsify. If you have ever made mayonnaise you will know that oil and eggs need to be introduced really slowly so that the oil can be absorbed. Much the same principle here. My suggestion to you is beat the eggs together first, then add to the butter/sugar mix slowly as you whip. This will prevent the mix from curdling.
      I hope this is of help. This is a traditional Victoria sponge mixture, really useful for all fo your baking,
      gemma 🙂

      • Diane on April 21, 2019 at 4:29 am

        Thanks so much, can’t wait to try them again..Happy Easter

        • Gemma Stafford on April 21, 2019 at 5:15 am

          Happy Easter to you too Diana, early morning here in California,
          Gemma <3

  3. Kalona.m on April 18, 2019 at 9:53 pm

    Hi Gemma,

    I love how diverse and creative this recipe is and planned to make lots of these for an Easter party. However, my oven just broke down! What rotten luck. I don’t want to give up just yet so I was wondering if there’s any way I can go extra BOLD and “bake” these in the microwave instead?

    Do you have any advice? I looked over your Vanilla Mugcake recipe for guidance on microwave timings. Will the microwave time for cupcakes be different since they are smaller in size compared to the mugcake? I would really appreciate your help.

    • Gemma Stafford on April 19, 2019 at 5:50 am

      Hi there,
      I cannot see why not! You will need to bake in small batches, perhaps in a circle on the tray to allow for good distribution of the energy.
      I cannot be sure about the baking time, some may bake ahead of others so you will need to keep a good eye on this. I suggest you run a little batch at first, to be sure. When they feel barely firm to the touch they will be baked.
      It will be an experiment, well baked in the microwave are best eaten freshly baked too, so make on the day!
      Gemma 🙂

      • Kalona.m on April 20, 2019 at 10:01 am

        Thanks a lot, Gemma! My cupcakes came out perfectly and I experimented with a range of colours, flavours and designs. The outcome was amazing! I’ll be sending a photo soon.

        • Gemma Stafford on April 21, 2019 at 5:08 am

          Hi there,
          yea! i am delighted with this lovely review, looking forward to seeing the photo too,
          Gemma 🙂

  4. Lavion Cupid on April 11, 2019 at 4:25 am

    Hi Gemma,
    I always look to your great advice for baking tips which never disappoints… Im trying these cupcakes for my daughter’s birthday on Saturday.. God bless you

    • Gemma Stafford on April 12, 2019 at 3:15 am

      Hi there,
      Thank you for your kind words.
      I think these cupcakes will be a hit at the party. I hope your daughter has a lovely celebration of her birthday,
      Gemma 🙂

  5. Marchelle Dinham on April 4, 2019 at 4:53 am

    Hi Gemma
    I just watched the video of you making the cake mix, you added 2 eggs but the ingredient list says 4 eggs, Im confused, do I use 2 or 4 eggs. Thankyouuuu

    • Gemma Stafford on April 4, 2019 at 7:30 am

      Hi Marchelle,
      The videos get edited so as not to be boring! This is a proportional recipe when measured in ozs/grams. 8ozs of sugar/butter/flour/4 eggs and a little milk. This recipe is easily reduced and increased as long as you weight the ingredients, cups throw this out.
      I hope this helps,
      Gemma 🙂

  6. Colleen Thomas on April 2, 2019 at 6:26 am

    Can you make the cupcakes up ahead of time and maybe frost on the day of event?

    • Gemma Stafford on April 2, 2019 at 9:34 am

      Of course, that’s a great idea!

  7. Mamma Trexx on April 1, 2019 at 3:14 am

    Hi Gemma!I tried to Bake the Cupcake..But why does my Cupcakes always peel from the Edges and shrink..What did i do wrong?Pls help!

    • Gemma Stafford on April 1, 2019 at 9:55 am

      Hi, it seems like you’re just not filling the liners up with enough batter.

      • Mamma Trexx on April 1, 2019 at 10:00 am

        Ohh…I see..Ok,i will try Bake again and i will Update u soon on the Outcome..Thanks Gemma for Replying…I love ur Baking sooo much,and i never give up in Baking it right..I had Bake ur Cookies Recipe and it turn out just right..Have a great day to you..

        • Gemma Stafford on April 1, 2019 at 11:01 am

          I’m delighted to hear that! Please do let me know 😀

  8. Jessica on March 30, 2019 at 1:07 pm

    Hi Gemma,

    In the recipe for the lemon and blueberry cupcakes it says to add 1 tsp vanilla extract per cupcake. This seems like a lot so I just want to confirm this is correct.

    Thank you! 🙂

    • Gemma Stafford on March 30, 2019 at 5:23 pm

      Hi Jessica,

      so it’s one tsp for the batter and not per cupcake. So your feeling was dead on.

      Hope you like this recipe.
      Gemma.

  9. Maggie on March 27, 2019 at 10:20 pm

    Hi Gemma,

    How to bake a flat top cupcake? is there any tips?

    • Gemma Stafford on March 28, 2019 at 2:53 am

      Hi Maggie,
      This crazy cupcake recipe will give you a flat cupcake, provided you change the oven temperature. I bake at 180C/350F, that means that there is a quick rise and I get a dome, which I like. If you drop the temperature back to 170C/350F, in a conventional oven then you will get a slow rise and a flat top! This of course depends on the oven you are using and how the thermostat is working. A fan assisted oven may need to be further regulated to 160C/320F though I suggest you try baking in a conventional setting if you have this. The pan will be on the middle shelf in this type of oven. I hope this is of help,
      Gemma 🙂

      • Maggie on March 28, 2019 at 2:57 am

        Hi Gemma,

        Thank you for your reply. Appreciated.

  10. Rinky on March 26, 2019 at 8:17 am

    Hi there,

    This is the first time I am commenting on any webpage for the recipe. I tried your crazy cupcakes by changing into vegan version and they all came out great!! Thank you so much for your recipe. Whoever has tried it so far are impressed by the flavors. But, I have two questions for you.

    1. One of my friend wants me to bake 9” single layer lemon-blueberry cake. Can you tell me how do I modify the recipe of lemon blueberry cupcakes into a cake?
    2. Can you give me more ideas of cupcake flavors?

    Thanks again so much for the wonderful recipe

    • Gemma Stafford on March 26, 2019 at 10:18 am

      Hi, i love the idea of making this into a cake, just add juice and zest of 2 lemons to the batter and 1/2 cup berries then bake in a cake tin for 25-30 minutes at 350 F. Other flavors could be chocolate and cherry, coconut, peanut butter and chocolate, nutella, salted caramel, strawberry, its endless 😀

      • Rinky on March 26, 2019 at 5:41 pm

        Thank you so much Gemma for your quick reply. I will make the cake and share the feedback here and may be a picture if I can :). And, I am going to try all the cupcake flavors you suggested :). Is there a link in this website where you can find all the cupcake flavors?

        • Gemma Stafford on March 27, 2019 at 4:10 pm

          Hi those we’re my suggestions but the best thing to do is use the suggested mix-ins in the recipe. Enjoy!

  11. Desiree Aguilar on March 25, 2019 at 11:06 pm

    The taste was great! I noticed that in the video you add 1 tsp ea vanilla and almond extract but it’s not listed on the ingredients list. However, I made them twice and both times they were quite dense. I don’t know what went wrong? Suggestions? I made sure not to over mix the second time I made them. Please help!

    • Gemma Stafford on March 27, 2019 at 3:50 pm

      Hi, that’s odd! Which flavor did you make?

      • Desiree Aguilar on March 27, 2019 at 6:15 pm

        Just vanilla. Do you have any suggestions?

        • Gemma Stafford on March 28, 2019 at 5:11 am

          Hi Desiree,
          I do not have sufficient information to help! This is a classic butter sponge cake recipe, it depends on each of the steps to get it right. Creaming the butter, beating in the eggs little by little aerates the batter and gives a light open texture to these little cakes.Substituting any ingredient can change this. May i suggest you go back to the recipe/video and take another look, I think that will help,
          Gemma 🙂

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