Cupcakes, Roundups

Small-Batch Cupcakes Made in a Toaster Oven: 3 Bold Flavors!

4.59 from 39 votes
Learn how to make small batch cupcakes you can bake in a toaster oven. You'll find recipes for 4 perfect Red Velvet, Cookie Dough & S'mores Cupcakes!
Small Batch Cupcakes: Red Velvet, Cookie Dough and S'more Cupcakes made in a Toaster Oven! the perfect recipe for 4 cupcakes

Hi Bold Bakers!

I love having a YouTube channel for lots of different reasons. I get to share the one thing I’m good at with people who love the same things I do–Baking! Another is that it challenges me. It challenges me to get better at my craft and to keep learning. Like with cake decorating. I was never a cake decorator until you wanted to know how to easily do it. So I had to learn so I could show you.

The other challenge is to find a better solution to baking problems my viewers run into on a regular basis. Problems that initially seemed impossible. Like “Gemma, make a cake without using an oven!” Seriously? How could I do that? Anyone know? What would that even look like? I’ll tell you what it looks like: 6 Microwave Mug Cake videos, 35 mug cakes recipes, from breakfast to pies, 8 million video views collectively and a microwave that paid for itself!

However, once I had solved one problem and was very proud of myself, another arises like, “Gemma, can we make your mug cakes in a toaster oven?” The answer is Yes, you can. However “toaster oven” kept on coming up in comments so I thought there was something there. Why not create recipes that are specifically made for a toaster oven?

Now it’s early fall, kids have just headed off to college for the first time. They are living in dorms, sharing kitchens or they just have a toaster oven and a small fridge (that always ices over for some reason) to rely on for their meals. You have to get savvy right? Make do with what ya’ got and all that. Well there are two things that are a sure thing: 1. College students are always hungry, and 2. The most popular person in the dorm is the person that feeds people! Believe me, I’m speaking from experience.

So, knowing all of this I have taken 3 of my best, over-the-top cakes and made them into small batch cupcake recipes that yield 4 perfect cupcakes. They are a perfect size to fit in a toaster oven and they all can be made in a normal oven too.

The great thing about this small batch of 4 cupcakes is that they just require a handful of ingredients, a bit of flour, sugar, an egg…nothing that you wouldn’t already have on hand. Also the fact that it’s just 4 means you are not making more then you need. However you will have to choose wisely who will have the other 3! If I could be so bold, I recommend someone who is good at doing the dishes, your friends that will do the grocery shopping, and the person with a car. Perfect math.

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The Red Velvet Cupcakes came from my hugely popular Red Velvet Cheesecake Cake . I ADORE Red Velvet everything! One of my absolute favorite Red Velvet inspired desserts is actually a breakfast, Red Velvet Pancakes with Cream Cheese Frosting. If these pancakes are not the best thing you have ever had for breakfast then I’ll eat my hat!

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The Cookie Dough Cupcakes are made from a Victoria Sponge recipe. This is a basic, delicious cake recipe that is beautifully simple. I use this cake a lot and even made a “Naked” Wedding Cake using it. It really never fails. In Ireland, it is one of the first recipes kids make and they make them into buns, aka cupcakes. The extra Big and Bold twist in the cupcake is the ball of cookie dough in the middle. It’s like a chocolate reward in the center. I used my edible cookie dough in the middle but feel free to use whatever flavor you like.

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For the small batch of S’more Cupcakes, I took my Best Ever Chocolate Cake recipe and cut it down to make my little cupcakes. To make them into a true S’more I added a layer of Graham Crackers on the bottom and while still warm from the oven, toasted a marshmallow on top. S’mores are just a dessert I will never tire of, which I’m sure you know considering I have made a No Bake S’more Cheesecake, S’more Pies in a Jar and even went so far as to make a Homemade S’more From Scratch. I regret nothing!!!

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Get even more Small Batch Cupcakes for Spring here!

Buy the Toaster Oven I use on Amazon: http://amzn.to/1PjreMd

Buy the Cupcake Trays I use on Amazon: http://amzn.to/1GxaXvW

 

Gemma's Red Velvet Cupcakes: Small-Batch Cupcakes

4.59 from 39 votes
Learn how to make small batch cupcakes you can bake in a toaster oven. You'll find recipes for 4 perfect Red Velvet, Cookie Dough & S'mores Cupcakes!
Author: Gemma Stafford
Learn how to make small batch cupcakes you can bake in a toaster oven. You'll find recipes for 4 perfect Red Velvet, Cookie Dough & S'mores Cupcakes!
Author: Gemma Stafford

Ingredients

  • ½ cup plus 2 tbsp (3oz/85g) all purpose flour
  • ¼ cup plus 2 tbsp (3oz/85g) granulated white sugar
  • ¼ teaspoon cinnamon
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 generous teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 egg , at room temperature
  • ¼ cup plus 2 tbs vegetable or canola oil
  • 4 tablespoons buttermilk
  • 2 teaspoon red food coloring (good quality)
  • 1/2 teaspoons vanilla extract

Instructions

  • Preheat the toaster oven or regular oven to 350oF (180oC)
  • Line a small cupcake tray with 4 cupcake liners*
  • Sift the flour, sugar, cinnamon, cocoa, baking soda and salt into a large bowl. Whisk the ingredients together by hand
  • In another bowl, combine the buttermilk, oil, eggs, vanilla and red food coloring. (add more red food coloring if you want a darker color)
  • Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
  • Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
  • Once baked, take them out of the tin and cool on a baking rack until cold.
  • Decorate them with some cream cheese frosting.
  • Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.

Recipe Notes

*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.
if you don’t have a small cupcake tray use silicone cupcake liners.
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.

 

Gemma's Cookie Dough Cupcakes: Small-Batch Cupcakes

4.67 from 30 votes
Author: Gemma Stafford
Servings: 4
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Author: Gemma Stafford
Servings: 4

Ingredients

  • ¼ cup (55g / 2oz) butter, at room temperature
  • ¼ cup (55g / 2oz) caster sugar
  • 1 egg , at room temperature
  • ¼ cup (55G/ 2OZ) flour
  • 1 tsp baking powder
  • 4 tablespoons of cookie dough , rolled into balls

Instructions

  • Preheat the toaster oven or regular oven to 350oF (180oC)
  • Line a small cupcake tray with 4 cupcake liners*
  • Place your cookie dough ball into the liner
  • With a hand mixer or by hand cream the butter and sugar together in a bowl until pale.
  • Beat in the egg until combined
  • Mix the flour and baking powder together and then fold it into the butter mix using a large metal spoon
  • Spoon the mixture into the paper cases until they are ¾ full.
  • Bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp.
  • Store the cupcakes at room temperature for up to 3 days.
  • Decorate them with cookie dough buttercream frosting. (recipe in blog post)
  • Store the cupcakes at room temperature for up to 3 days. Once decorated store the cupcakes in the fridge. Let them reach room temperature before eating.

Recipe Notes

*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.
if you don’t have a small cupcake tray use silicone cupcake liners.
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.

 

Gemma's S'more Cupcakes: Small-Batch Cupcakes

4.71 from 24 votes
Author: Gemma Stafford
Servings: 4
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Author: Gemma Stafford
Servings: 4

Ingredients

  • ¼ cup (30g/1oz) all-purpose flour
  • ¼ cup (50g/1 ¾ oz) sugar
  • 1 ½ tablespoons unsweetened cocoa powder
  • ¼ teaspoon baking soda
  • teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons buttermilk*
  • 1 tablespoons vegetable oil , or any flavorless oil
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons freshly brewed hot coffee *
  • 1 cup (around 5 cookies) crushed graham crackers (digestives or other plain cookies)
  • 4 large marshmallows

Instructions

  • Preheat the toaster oven or regular oven to 350oF (180oC)
  • Line a small cupcake tray with 4 cupcake liners*
  • Measure 2 tablespoons of Cookie crumbs into each cupcake liner
  • Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into a large bowl. Whisk the ingredients together by hand
  • In another bowl, combine the buttermilk, oil, eggs, vanilla and coffee
  • Add the wet ingredients to the dry and GENTLY mix the batter just to combine. Do not over mix or beat as this cake can toughen up
  • Pour the batter almost to the top into the prepared cupcake pan and bake for 12 to 15 minutes, or until they are firm in the middle and don’t appear damp. This recipe bakes fast.
  • Once baked, take them out of the toaster oven and turn on the broiler (grill) setting
  • Place the marshmallow on top and pop them back in the toaster oven until the marshmallow has toasted and is golden brown, roughly 2-3 minutes
  • Take out and cool before eating. These cupcakes can be made in advance and topped with the marshmallow when ready to eat.
  • Store the cupcakes at room temperature for up to 3 days.

Recipe Notes

*you can make a replacement for buttermilk by mixing 1 cup of milk with 2 tablespoons of lemon juice. let it sit for 30 minutes at room temperature, then use.
if you don’t have a small cupcake tray use silicone cupcake liners.
This cake cooks fast so check if after 12 minutes. You don’t want to overcook it.

 

 

Watch The Recipe Video!

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Comments & Reviews

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Sharon Weinman
Guest
Sharon Weinman
6 months ago

Hi Gemma
Every Recipe sounds delicious. I would love to try baking most of them 🙂 I just tried making your Best ever Banana Bread. I need to check the oven temperatures for a fan-forced oven. You mentioned 350F or 180C. I checked the conversion guide and it recommends that you drop 20 if you are using a fan-forced oven to a conventional oven. So I baked my banana bread at 160C and it took much longer to bake and was a bit dry. Can you please advise on this?

Racquel
Guest
Racquel
6 months ago

Hey, gemma. For the cookie dough cupcake, can I use oil instead of butter and not add the cookie dough and it would be a vanilla cupcake? If yes, how much oil should I use? Also, I read something on how to make your own cake from starch and they said something about having your liquids equal to something else. If I use oil instead of butter, is that still a fat or liquid?

Sreya
Member
Sreya
6 months ago

Please post a recipe for cookies in a toaster oven. i cant try your cookie recipe because i dont have any other oven but toaster… I tried ur brownie recipe, came out great and waiting to try the cookie recipe.

jason
Guest
jason
7 months ago

hi can I make the cookie dough cupcake without cookie dough?

Sadia
Guest
Sadia
10 months ago

Can you give recipe of Cream Cheese frosting?

rotishack45
Member
rotishack45
10 months ago

Hi Gemma, how are you? want to make 48 of red velvet cup cakes can you send the correct amount ingredients are need to use please .

Mia Burkhalter
Guest
Mia Burkhalter
11 months ago

How small is small? I want to make this recipe but I do not have a small muffin pan. Willing to buy one though.

Cissie
Guest
Cissie
1 year ago

I’ve never made cupcakes from scratch, but I made the red velvet for a co worker who is leaving our company. I doubled the recipe and it made 9. They are delicious and very easy. Love the hint of cinnamon. Hopefully everyone will think they are as good as I do!

Thireindar
Guest
Thireindar
1 year ago

If we don’t add the red food colouring, does it become a chocolate cup cake instead of red velvet? 🙂

Linda
Guest
Linda
1 year ago

Gemma…. love all your recipes,would like you too share some convection oven cupcake recipes,look forward too here from you,thanks too you, Linda

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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