Bake Your Own Fancy Cupcakes!
Why Cupcakes Are The Best!
Cupcakes are the best because they let you have that moment of cake, but on a personal level. You never feel like you ate too much with a cupcake, but a slice of cake can sometimes be overwhelming or too heavy.
Cupcakes don't care if you're into vanilla, chocolate or any possible combination of the two. Cupcakes are good both ways. If you have to feed a group, cupcakes make everyone feel like they got their fair share. With a cupcake, everyone can have a rose....
Depending on how you decorate them, cupcakes can go from casual to formal, from simple to elaborate, from kids birthday parties to weddings and gala balls. You can make them larger or smaller, and one batch of cupcakes can be frosted differently to allow for taste preferences.
To get you started, this Hub includes recipes for a vanilla cupcake, a special dairy-and-egg-free chocolate cupcake and buttercream chocolate frosting (by the way, just by leaving out the cocoa you can turn that one into vanilla).
A cupcake is a delightful cake-for-one!
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- 1 3/4 C. cake flour, not self-rising
- 1 1/4 C. unbleached all-purpose flour
- 2 C. sugar
- 1 Tbsp. baking powder
- 3/4 tsp. salt
- 1 C. (2 sticks) unsalted butter, cut into 1-inch cubes
- 4 large eggs, room temperature
- 1 C. whole milk
- 1 tsp. pure vanilla extract
Instructions for Baking Super Vanilla Cupcakes
- Start the oven pre-heating, setting it for 325 degrees.
- Get your cupcake pans ready by lining them with paper liners.
- Set-up your electric mixer with the paddle attachment. Use this to combine the flours, salt, sugar and baking powder, mixing on low speed. Then add the butter a few cubes at a time, and let it mix until the butter is just coated with the flour, then stop the mixer.
- In a separate bowl, combine the vanilla extract, milk and eggs, whisking well. Turn mixer back on to medium and slowly pour in the wet ingredients. Use a spatula to scrape the sides of the bowl as you pour this part in. Do not overbeat the batter.
- Use a small ladle or measuring cup with a spout to fill the cupcake tins. Only fill each cupcake liner two-thirds or your cupcakes will rise to far when they bake and burn onto the pan.
- The cupcakes should bake for approx 17-20 minutes. Halfway through baking, rotate the pan in the oven. Test cupcakes to see if they are done by sticking a toothpick down into the center of a few of them. You want to see the toothpick come out "clean" with no batter sticking to it.
- This recipes makes about 30 cupcakes.
- When the cupcakes are done, tip them out of their tins and let them finish cooling by sitting on a wire rack. DO NOT FROST CUPCAKES UNTIL THEY HAVE COOLED COMPLETELY. Otherwise, the frosting melts and drips right off the cupcake.
- Serve cupcakes at room temperature. Store them covered in plastic or sealed in the refrigerator. Eat within three days for best texture and freshness.
Frosting Tool Kit
If you are ready to get SERIOUS about how easy it can be to do anything on top of a cupcake with frosting, then this IS your frosting toolkit! It also makes a great gift for the fanatical cupcake (or cookie) baker in your family.
Decorative Tips For FrostingClick thumbnail to view full-size
Cupcake Recipe Archives
- Diabetic Cupcakes Recipe
A pineapple cupcakes that's suitable for diabetics
- Gluten Free Cupcakes Recipe
Cupcakes Gluten-Free Recipe
- Ear of Corn Cupcakes
This is the best time of year for corn on the cob so I decided that I should make corn decorated cupcakes. I love to find more uses for a specialty pan so for this cupcake we are going to use for the Mini Easter Egg pan.
- Best Cupcake Recipes
- Cupcake Recipes - Cupcake Decorating - Cupcake Recipe
Cupcakes for everyone. Easy cook at home CupCake Recipes and simple step by step cup cake decorating.
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Your online holiday recipes destination on the web for special occasion recipes and party recipes. Try our cupcake recipes.
Cupcakes Vs. Muffins - bloggers solve the mystery
- All Cupcakes, All The Time: Muffins vs. Cupcakes Redux
The quick-and-dirty answer on this is that cupcakes have frosting, whereas muffins do not. However, in researching, I found an excellent formulaic definition of the difference...
The 12-color set will let your frost for any and very design and occasion you can think of. Blend, tint and shade any color you want from pastel to bold.
Fun Topping DesignsClick thumbnail to view full-size
This recipe is dairy and egg-free, so they work great for everyone, including vegans and people with allergies!
1 1/2 C. all-purpose flour
3/4 C. sugar
1/4 C. cocoa powder
1 tsp baking powder
1tsp baking soda
1/2 tsp salt
5 T. vegetable oil
1 T. vinegar
1 tsp. vanilla
1 1/4 C. water
Pre-heat oven to 350 degrees. Line a one-dozen-cupcake pan with liners.
In a large bowl, mix all of the dry ingredients together. Then add the vegetable oil, vinegar, vanilla and water, mixing until the batter is one even color and has become smooth.Pour or ladle batter evenly into cupcake cups and bake for 20 minutes. Cool on wire rack.As an easy alternative to frosting, dust the tops of these cupcakes with powdered sugar!
Colorful and Clever CupcakesClick thumbnail to view full-size
Luscious Chocolate Buttercream Frosting
1/2 C. butter
2 1/2 C powdered sugar
1/4 C unsweetened Dutch cocoa
1/4 C whipping cream
1 oz. unsweetened baking chocolate (1 square)
1 Tbsp. light corn syrup
In a bowl, combine cocoa, powdered sugar and salt. Melt chocolate in a microwave or using a double boiler and then combine with whipping cream.
In an electric mixer, beat butter on medium speed until creamy. Alternating pour in the dry ingredients and the wet ingredients, adding small amounts of each and scraping the sides of the bowl with a spatula.
When the wet and dry ingredients have been added, stop the mixer and stir in the corn syrup.
This recipe frosts approximately a dozen cupcakes.