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 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!
[ Speaking of Birthday Cake, here’s a recipe for a big vanilla one! ]
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. 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
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
- 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.
Scoop a 1/4 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!
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!
Meet Gemma
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Hi, I recently bought a mixer because I want to start baking for fun 🙂 This will be my first cupcake try.. can I split the ingredients to make 6 cupcakes instead of 12? Also, I am not sure in which level or speed your I use the mixer to mix the butter and eggs and then dry ingredients. Thank youu
Hi there,
Good for you, I hope you have lots of baking fun with your new mixer.
The butter and sugar is beaten, with the beater, not the wire whisk, until it looks white and light.
The eggs are beaten in quite fast, in small amounts.
The dry ingredients are best incorporated by hand, folding them into the wet/butter/egg mix.
This will ensure that you do not over mix and toughen the batter.
I hope this is of help to you,
Gemma 🙂
Hi Gemma , im new appericiate your reply i want to ask sugar added is normal sugar or castor sugar??
Hi there,
here in the US there is just one grade of white granulated sugar, it is really fine, like a caster sugar in Europe and in other places too. I would use caster sugar in Ireland and the UK, as the granulated sugar tends to be a larger grain.
I hope this helps,
Gemma 🙂
Hi..gemma Im not good in english but i will try, i just wanna ask if i want to make 14 pcs of cupcakes how many cup of flour,baking powder,baking soda,butter,sugar,buttermilk and egg,promise i will post here my cupcake,thank you for helping me.
Hi Armin,
The recipe here will make about 18 cupcakes. This is a proportional recipe, you can easily cut it down if you wish, or make 18, and share!
Gemma 🙂
hi gemma.. im just a beginner in baking…and wants to know more.. can i replace butter with vegetable oil… hope i can hear from you soon…tnx in advance😊😊
Hi Tyn,
I am delighted to have you baking with us. In many recipes you can replace the butter with oil. You can also replace it with margarine. The issue is that you must reduce the oil quantity as butter is more than fat. You will use about 1/3 less oil than butter, but if you use a baking margarine you can replace it like for like. Let us know how you are managing the recipes, this one is a good place to start,
Gemma 🙂
Hi! I was wondering how to best store the batter if I wanted to make a different cupcake everyday, rather than a bunch at one time. We are having a birthday week celebrations for my bf and I want to make him a different flavor everyday 🙂
Hi Rachel! What a sweet idea! Unfortunately, once you add the raising agent (baking powder) to the base batter it begins a chemical reaction. That means your batter is really only good for about 24 hours but it’s ideal to use it right away to get that rise. I’d recommend making all your different flavors at once. Freezing the other ones, then defrosting them and toasting them back up everyday along with your decorations. I’m sure he will love it! 🙂
Hi Gemma
Love to watch all your videos and so very much appreciate you sharing your knowledge & skill with the rest of us passionate bakers. I have a question regarding your “crazy cupcake recipe” I have plans to make red velvet cupcakes for my young daughters upcoming Halloween celebration at her school. I know that traditionally vinegar and buttermilk are added to the batter not only the nice rise, but also for that distinct flavor and to get that beautiful red color reaction with the usually “natural” non-Dutch baking coco. Can you please tell me If I should add the vinegar and buttermilk to the recipe, if so how much of each, and do I need to alter the original recipe in any way. I also wanted to ask that you used dark chocolate baking coco which I’m a big fan of but it’s usually a combination of natural and Dutch chocolate, which chocolate should I use and any particular brand. I usually use “ Hershey’s special dark baking cocoa powder and either Hershey’s natural or Ghirardelli’s natural. Is there a better coco brand? I also love adding coffee to any chocolate flavored baked goods I feel it brings out the chocolate flavor, do you suggest adding coffee to this recipe, will it alter the flavor or just intensify? If so, how brewed or added instant grind &how much? You also used your own beet food coloring.. does it alter the flavor? Can you share with me on how it’s made or any alternative to get that rich red color… I’m not a fan of us using so much artificial coloring in a batter, what food coloring do you suggest gel, liquid and how much for this recipe? Thank you in advance for your help, I’ll be sharing pictures once these cupcakes are completed for the upcoming event on the 31st.
Hi Adriana,
What you are describing is more or less the traditional red velvet cake, which as you say, never had red color added. It did have vinegar/soda/buttermilk and in some cases beets, and it was never the bright red we see today. The recipe here (https://www.biggerbolderbaking.com/3-layer-microwave-red-velvet-cake/) is a bit closer to what you want, and there are many recipes out there for the traditional cake with ermine frosting, again a great cake.
I think you need to google for a ‘Classic’ red velvet cake, if you add the word ‘beets’ to your search it may bring up something for you. I think adjusting my recipe to that extent may cause an issue for you, though I am not sure what! Mine is a classic Victoria sponge, balanced and proportional, I would be concerned about upsetting it too much.
I LOVE Ghirardelli chocolate and their cocoa too. I know that is not available everywhere, so any of the top brands will work well for you. I think I would not add coffee to a recipe for red velvet, though it is a perfect addition to this sponge recipe for a coffee cake.
I hope this helps you, keep it as simple as you can! Kitchn.com have a good recipe!
Gemma 🙂
Hi Gemma
Thanks for your reply. Would you say this cupcake recipe close in texture to the traditional red velvet? Would you suggest substituteing cake flour for either the cupcake or red velvet cake recipe you suggested…. would it improve either of the cake recipes and would I need to alter any of the other ingredients? Can I make your red velvet recipe you suggested in the oven verses the microwave and if so at what suggested temperature and cooking. Can I use that recipe to make cupcakes and if so would I need to modify the recipe and if it can be made in the oven what is the suggested temperature and cooking time.
Thanks again in advance, looking forward to your reply and trying one of these recipes.
Hi Adriana,
The microwave recipe I use can easily be made in the oven. Choose 180C/350F for about 25 -40 minutes, depending on the pan you use. You will need to keep an eye on it to check the bake. This could also be made as a cupcake.
Cake flour is a flour which is a bit lighter in gluten than all purpose flour. Handling all purpose flour carefully, not over mixing, will give great results.
I thing you should choose a recipe and run with it, chopping and changing a recipe can bring odd results, the smallest change can sometimes ruin it.
I would need to run some experiments myself to be sure of the results.
There are so many iterations of red velvet cake that it is difficult to know what the original is! Try one recipe, see how it goes for you,
Gemma 🙂
Ok Gemma will do and thanks so much for all your advice. I was asked a favor to make a jelly roll cake but in layers and shape of a birthday cake. Do you have any good recipe for a jelly role cake lol.
Hi there Adriana,
Sure do (https://www.biggerbolderbaking.com/swiss-roll-cake/) with or without the design, I think that is what you are looking for,
Gemma 🙂
Hi Gemma,
This recipe is awesome…Can we replace butter with shortening.. Will it work the same way….
Thanks ,
Krith
Hi Krith,
I think it depends on what you mean by shortening!
Margarine will work very well in this recipe, the block type, designed for baking is best. The spread type may be a bit too soft.
The white hard vegetable fat will not be so good, though it can work well in some pastry.
I hope this helps, thank you for being in touch,
Gemma 🙂
Hi Gemma!
How can 1 cup and 1 2/3 cups be the same in oz/g? I am confused!
1 cup (8oz/225g) sugar
1 cup (8oz/225g) butter, softened
4 eggs
1 ⅔ cup (8oz/225g) all purpose flour
I would appreciate your feedback before I try this recipe 🙂
Hi Jillian,
Confusing, I know!
Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. Think Rocks and Feathers! So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
I hope this is of help to you,
Gemma 🙂
Very well explained. You are a great teacher Gemma . I love to see all your posts , Right now my baking accessories are in the garage due major shifting . Hopefully I get back to my favourite hobby 😘
Hi there,
thank you for this kind comment, I appreciate your support.
I hope your major move will work well for you, and that you will soon be happily baking in your new place.
Thank you for being in touch,
Gemma 🙂
Seems similar to pound cake old school recipe one pound of flour sugar and butter and eggs! Is this same texture of pound cake since it is like half the recipe?
Thanks
No, it isn’t as heavy or dense as a pound cake. This is a very common cake in Ireland 🙂
Gemma.