This article was co-authored by Quynh La. Quynh La is a Professional Baker and the Owner of Sugar Bakery & Cafe in Seattle, Washington. With over seven years of experience, she specializes in baking cakes, cookies, croissants, and bread. Quynh holds an AAS in Culinary Arts from South Seattle College and a second AAS in Specialty Desserts & Bread from Seattle Central College.
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Cupcakes are a delicious and rich dessert, and they're perfect for almost any occasion. Whether you want to host a fun party, celebrate a birthday or another special occasion, or if you just want to enjoy a delicious treat for the fun of it, then cupcakes are the food for you.
- Prep time (Classic): 20-25 minutes
- Cook time: 17-20 minutes
- Total time: 35-45 minutes
Ingredients
- 1 3/4 flour (not self-rising)
- 1 1/4 cups unbleached all-purpose flour
- 2 cups sugar
- 1 tbsp. baking powder
- 3/4 tsp. salt
- 4 sticks unsalted cubed butter
- 4 large eggs
- 1 cup whole milk
- 1 tsp. pure vanilla extract
- 6 cups confectioners' sugar
- 1/2 cup milk.
- 2 tsp. vanilla extract
- 1 1/3 cups chocolate milk
- 1/2 cup canola oil
- 3 large eggs
- 1 19.5-oz. package dark chocolate cake mix
- 3 tbsp. unsalted butter
- 1.5 7-oz. jars marshmallow cream
- 1 10-oz. bag dark chocolate chips
- 2/3 cup heavy cream
- 1 tbsp. light corn syrup
- Half 12-oz. can whipped vanilla frosting
- 1 1/4 cups sifted cake flour (not self-rising)
- 3/4 tsp. baking powder
- 1/2 tsp. coarse salt
- 1/4 cup milk
- 1 halved vanilla bean
- 4 tbsp. unsalted butter
- 3 whole eggs
- 3 egg yolks
- 1 cup granulated sugar
- 1/3 cup freshly brewed strong coffee
- 1 oz. marsala wine
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 8 oz. mascarpone cheese
- 1/2 cup sifted confectioners' sugar
- Unsweetened cocoa powder
Steps
Baking Classic Cupcakes
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1Preheat your oven to 325ºF (162ºC).[1]
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2Line a cupcake pan with paper liners. Set the pan aside.Advertisement
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3Combine the flour, sugar, baking powder, and salt in a bowl. Combine 1 3/4 cups of cake flour (not self-rising), 1 1/4 cups of unbleached all-purpose flour, 2 cups of sugar, and 1 tsp. of baking powder together in a bowl. Mix the ingredients until they're combined, for about 3 minutes.
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4Add 4 sticks of unsalted cubed butter to the mixture. Mix it in until the butter is just coated with flour.
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5Add 4 large eggs to the mixture, one at a time. Add the eggs one by one until each egg is incorporated into the mixture.
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6Add 1 cup of whole milk and 1 tsp. of pure vanilla extract to the batter. Mix the ingredients together until they're completely mixed, taking the time to scrape down the bowl so no ingredients are stuck.
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7Fill each baking cup 2/3 full with the batter. This will give the cupcakes enough room to expand.
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8Bake for 17-20 minutes. After 15 minutes, start inserting a toothpick into the cupcakes. Once it comes out clean, the cupcakes are done and should be taken out of the oven. Check back every 2 minutes until they're ready.
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9Make the frosting. You can do this while the cupcakes are cooking. To make the frosting, just cream 2 sticks of softened butter, 3 cups of confectioners' sugar, 1/2 cup of milk, and 2 tsp. of vanilla extract together. Beat the mixture with a paddle until it's smooth and gradually add the other 3 cups of sugar until it's rich and creamy.
- Test the texture of the frosting on a spoon, if the frosting is holding together in the spoon it means the frosting mixture it's good enough to use.[2]
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10Cool the cupcakes. Cool them for at least 3-5 minutes so they don't melt the frosting.[3]
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11Decorate the cupcakes with the frosting. Use a spoon or paddle to place the frosting generously over the tops of the cupcakes.
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12Serve. Enjoy these tasty cupcakes any time at room temperature.
Baking Black and White Cupcakes
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1Preheat your oven to 350ºF (176ºC).[4]
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2Line 24 2 1/2-inch muffin cups with paper baking cups.[5] Set them aside.
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3Combine the chocolate milk, oil, eggs, and cake mix in a large bowl. Combine 1 1/3 cups of chocolate milk, 1/2 cup of canola oil, 3 large eggs, and 1 19.5-oz. package of dark chocolate cake mix together in a bowl.
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4Mix the ingredients. Mix them together with an electric mixer on low speed for 30 seconds. Use a rubber spatula to scrape down the sides of the bowl and beat the mixture on medium for 2 more minutes.
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5Spoon the batter into the prepared muffin cups. Spoon the batter so the cups are 2/3 full, which will give the cupcakes enough room to expand.
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6Bake the cupcakes for 18 - 24 minutes. After 15 minutes, start inserting a toothpick into the cupcakes. Once it comes out clean, the cupcakes are done and should be taken out of the oven. Check back every 2 minutes until they're ready. Then, remove the cupcakes from the tins and leave them to cool on wire racks.
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7Make the marshmallow filling. You can do this while the cupcakes are baking. Microwave 3 tablespoon (44.4 ml). of unsalted butter in a microwave-safe covered bowl. Then, stir in 1 1/2 7-oz. jars of marshmallow cream to the butter. Then, microwave the crème and butter for 1 more minute. Cool this mixture for 2 minutes and then beat it with an electric mixer for at least 1 minute, until it's nice and smooth.
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8Make a 1/2-inch slit in the bottom center of each cupcake. Spoon the marshmallow filling into a pastry bag fitted with a round tip. Pipe the filling into the slits in the cupcake.
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9Combine 2/3 cup of heavy cream and 1 tablespoon (14.8 ml). of light corn syrup in a small saucepan. Cook the ingredients over medium heat until they're boiling. Then, pour 1 10-oz. bag of dark chocolate chips into the mixture and stir it until it's completely smooth. Let the mixture cool until it thickens, for 4-5 minutes.
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10Dip the cupcake tops into the chocolate mixture. Smooth out the tops with a knife if necessary. Then, place the cupcakes into another paper liner and let the chocolate harden a bit.
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11Spoon the vanilla frosting into a pastry bag. This bag should have a small round tip. Pipe a line of small loops around the center of each cake -- the loops should all intersect a bit. Then wait a few minutes for the chocolate mixture to set.
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12Serve. Enjoy these tasty treats on their own or with a glass of milk.
Tiramisu Cupcakes
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1Preheat your oven to 325ºF (162ºC).[6]
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2Line standard muffin tins with paper liners.
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3Sift together the cake flour, baking powder, and salt. Sift 1 1/4 cups of sifted cake flour (not self-rising), 3/4 tsp. of baking powder, and 1/2 tsp. of coarse salt.
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4Halve one vanilla bean lengthwise. Scrape out the seeds and save them.
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5Heat 1/4 cup milk and vanilla-bean pod and seeds in a small saucepan over medium heat. Heat it just until bubbles appear around the edge. Then, remove it from heat.
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6Whisk in 4 tablespoon (59.1 ml). of unsalted butter until it's melted. Then, let the mixture stand for 15 minutes to thicken.
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7Strain the milk mixture through a sieve into a bowl. Discard the vanilla-bean pod.
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8Whisk together the whole eggs, yolks, and sugar. Use an electric mixer set on medium to whisk together 3 whole eggs, 3 egg yolks, and 1 cup of granulated sugar.
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9Place the mixing bowl over a pan of simmering water. Whisk the ingredients by hand until the sugar is dissolved and the mixture is warm. This should take about 5-6 minutes. Then, remove the bowl from heat.
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10Whisk the mixture with an electric mixer on high heat. Continue to whisk it until the mixture is pale yellow, fluffy, and thick enough to hold a ribbon on the surface for a few seconds when the whisk is lifted.
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11Fold the flour mixture into the egg mixture in three batches. First, stir 1/2 cup of the batter into the milk mixture to thicken it, then fold the milk mixture into the rest of the batter until you've just combined all of the ingredients.
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12Fill each cup 2/3 full with the batter. This will give the cupcakes enough room to expand. Distribute the batter evenly among the cups.
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13Bake the cupcakes for 20 minutes. Rotate the tins halfway through. Continue to cook the cupcakes until the centers are solid -- you can test them by sticking a toothpick in the center of the cupcakes -- and the edges of the cupcakes are light golden brown. Then, transfer the tins to wire racks to cool the cupcakes completely.
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14Make the syrup. To make the syrup, stir together 1/3 cup of very strong coffee, 1 oz. of marsala wine, and 1/4 cup of granulated sugar until the sugar is dissolved. Let this syrup cool.
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15Brush the tops of the cupcakes with the syrup. Continue to do this until you've used all of the syrup. Let the cupcakes stand to absorb the liquid for 30 minutes.
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16Make the frosting. Set an electric mixer on medium speak and whisk together 1 cup of heavy cream. Whisk together 8 oz. of mascarpone cheese and 1/2 cup of sifted confectioners' sugar until the mixture is smooth. Then, fold the whipped heavy cream into the cheese mixture until it's blended.
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17Dollop the frosting onto the cupcakes. Refrigerate the cupcakes overnight in airtight containers to settle them.
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18Serve. Dust these tasty treats with cocoa powder and enjoy them at any time.
Five-Ingredients Cupcakes
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1Gather your ingredients.
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2Preheat your oven to 350ºF (176ºC).
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3Put in your butter and sugar. Mix until fluffy and well stuck together. You may want to start with a wooden spoon because butter gets stuck to the hand mixer very easily.
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4Pour in your eggs in small portions and mix every time you pour them in. The batter should get a little more runny than before.
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5Put in the flour mixed with baking powder in small portions and mix. When you're done the batter will get chunky. Don't worry about that, just make it a little more soft by mixing it on a faster speed.
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6Put the prepared batter in small sized cupcake shells and leave it to bake in the pre-heated oven for around 20-25 minutes.
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7
Other Kinds of Cupcakes
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1Make chocolate cupcakes. Make these tasty simple chocolate cupcakes with a healthy dose of chocolate chips.
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2Make vanilla cupcakes. Make these yummy vanilla cupcakes with eggs, flour, a few other ingredients, and the frosting of your choice.
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3Make vegan cupcakes. Make these delicious vegan cupcakes if you're a vegan with a sweet tooth. By substituting soy milk for regular milk and making a few other adjustments, you'll have vegan cupcakes in no time.
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4Make Smore cupcakes. If you love the tasty ingredients of Smores, such as chocolate and graham cracker, then you'll love making this cupcake. A rich marshmallow frosting tops it off.
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5Make unicorn cupcakes for a fun children's party. These cupcakes are a lot of fun, filled with a rainbow of colors and topped with a unicorn horn.
Expert Q&A
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Unlock premium answers by supporting wikiHow
-
QuestionHow do I make the perfect cupcake?Quynh LaQuynh La is a Professional Baker and the Owner of Sugar Bakery & Cafe in Seattle, Washington. With over seven years of experience, she specializes in baking cakes, cookies, croissants, and bread. Quynh holds an AAS in Culinary Arts from South Seattle College and a second AAS in Specialty Desserts & Bread from Seattle Central College.
Professional Baker -
QuestionCan you do a recipe for lemon cupcakes?wikiHow Staff EditorThis answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.
Staff AnswerwikiHow Staff EditorStaff Answer -
QuestionI am just 12 years old. Is this a good age for making cupcakes?Community AnswerIt's perfectly fine for you to make cupcakes with adult supervision.
Warnings
- Don't overcook the cupcakes or they will become dry.⧼thumbs_response⧽
Things You'll Need
- 12 Hole Cupcake Tin
- Wooden Spoons
- Bowls
- Baking Tray
- Sieve
References
- ↑ http://www.foodnetwork.com/recipes/old-fashioned-cupcakes-recipe/index.html
- ↑ Quynh La. Professional Baker. Expert Interview. 11 March 2022.
- ↑ Quynh La. Professional Baker. Expert Interview. 11 March 2022.
- ↑ Quynh La. Professional Baker. Expert Interview. 11 March 2022.
- ↑ http://www.foodnetwork.com/recipes/sandra-lee/black-and-white-cupcakes-recipe/index.html
- ↑ http://www.browneyedbaker.com/2011/03/25/tiramisu-cupcakes-for-my-birthday-today/
About This Article
To make vanilla cupcakes, first preheat your oven to 350°F (175°C) and line a muffin pan with cupcake liners. Then, add ¼ cup (55 g) of softened butter, ¼ cup (60 mL) of vegetable oil, and ¾ cup (150 g) of sugar to a large bowl. Cream everything together with a hand mixer until well blended. Next, beat in ¾ cup (175 mL) of buttermilk, 2 eggs, and 2 teaspoons (10 mL) of vanilla extract. Gradually mix in 1 ¾ cup (225 g) of flour, then add 2 teaspoons (8 g) of baking powder and ¼ teaspoon (1 ½ g) of salt. Mix until all of the ingredients are just combined, and pour the batter into the muffin pan so each cupcake liner is half full. Bake the cupcakes for 14-18 minutes, or until a toothpick inserted into the center comes out clean. Finally, let the cupcakes cool completely before frosting them. To make your own vanilla frosting, first beat 1 cup (220 g) of softened butter in a bowl until it’s smooth. Then, add 3 cups (360 g) of confectioner’s sugar and 2 teaspoons (10 mL) of vanilla extract, and mix until well blended. Finally, gradually beat in 2 tablespoons (30 mL) of heavy cream. If you want to learn more, like how to make tiramisu or black and white cupcakes, keep reading!