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Hi Bold Bakers!
Spring has sprung! Flowers are blooming and bunnies are packing up their chocolate eggs for their busiest day of the year. So it’s definitely time for some Bold Baking Springtime treats with my Small Batch Cupcakes!
I have taken three of my best, over-the-top recipes for Carrot Cake, Vanilla Cake and Flourless Chocolate Cake and made them into small batch cupcake recipes that yield 4 Big & Bold cupcakes. My cupcake recipes are the perfect size to fit in a toaster oven however they can also be made in a regular oven too.
I have previously made Small Batch Cupcakes including flavors like Red Velvet, S’mores and Cookie Dough Cupcakes. They are some impressive and delicious flavors you’ll have to try.
Toaster ovens are fantastic pieces of kitchen equipment and are great for baking. Often they are used in shared living spaces, dorms or by people with limited kitchens but I think they are great for everyone.
The timing and temperature for your toaster oven will be the same as your regular oven. You will want to bake them off at 350oF (180oC) for the same amount of time as instructed by each individual recipe. Once baked these cupcakes freeze really well so feel free to bake them off in advance and pop them into the freezer for your Easter Dinner or Spring party. And remember you can mix and match the topping to suit your favorite flavors of cupcake. Make them all if you ask me.
1. Carrot Cake Cupcakes
Carrot Cake Cupcakes are a must for Springtime and Easter. This recipe is from Ireland and it’s the best I have ever made. Find the Carrot Cake Cupcakes recipe here.
2. Baby Chick Vanilla Cupcakes
A simple, classic vanilla cupcake cannot be beat. Dressing it up really sweet for Springtime makes it even better. Find the Baby Chick Vanilla Cupcakes recipe here.
3. Flourless Chocolate Cupcakes
A Cupcake that tastes like a Brownie but looks like a Cake; it’s the best of both worlds! Find the Flourless Chocolate Cupcakes recipe here.
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This Recipe Made By Bold Bakers
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Pamela Correa
Faria Khandaker
About Us
Meet Gemma
About Us
Meet Gemma
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.
I made the carrot cake and chocolate cupcakes and they were fabulous. Everyone should definitely try this recipes. The cupcakes were so moist, and delicious. I added raisins and walnuts (Coates in the flour mixture) using your ‘Ways to stop fruit from sinking to the bottom of your cake’ tips, and it worked for sure.
Thanks for such an amazing recipe
My son asks to watch your latest recipe every night before bed. We watched these the other day and decided to try them out for an Easter dinner with friends this evening! We had so much fun making them. I didn’t have a all the differently piping tips so we improvised a bit but are pleased with how they turned out and we had a great time decorating them together!
I’ve been making your vanilla cupcake recipe for months now and always get rave reviews. Can I simply add a couple of tablespoons of unsweetened cocoa powder to make them chocolate flavoured? Would that work? I’ve tried the flourless recipe but the vanilla texture has won me over.
Thanks!
To Pamela Correa: you are obviously a professional decorator, because those cupcakes are gorgeous!!!????
Hi…love your recipes!!
Can we replace choc chips with more cocoa? Don’t think I can get choc chips.. also, for red velvet cupcakes, can I use yougurt in place of butter milk?
Hello,
When i bake cupcake i always face a problem that my cupcakes become very dry. Could u plz tell me the reason or what should i do so that my cupcakes would not be dry tht much
Tried this for my daughter’s birthday and was pleased with the feedback from our guests.
Recipe is easy to follow and allowed me to be creative ????!
Thank you Gemma!
Hello Gemma, I want to use these recipes for mini cupcakes. Is it possible, how long would you bake them and would the moistness be the same? I love watching you do the baking show! Watching them are my favorite past time! Thank you for any help you can give me on this question.
Thank you again,
Naomi
Hi Gemma,
I’m really getting into baking now and my mums favorite cake is carrot cake so i thought of making it for her as she is poorly at the moment. The shops near me do not sell flavorless oil so are there any substitutes?
Thanks,
Sarah age 11
Hi ms. Gemma may i ask what is the recipe if i make many batch? Bacause i saw 2tbsp of egss. Thank you