Cupcakes Recipe

A cupcake is a single-serving small cake frosted with different types of flavor; chocolate, buttercream, rainbow chip frosting, and cream cheese frosting. The recipe of the cupcake is easy that can be made at home with easily available ingredients.

‘Fairy cake’ term also used for cupcakes but according to the British Bakers; Hummingbird Bakery Fairy Cakes are smaller then cupcakes having two sizes cases 60mm and 90mm  options, secondly, the topping is different fairy cakes are drizzled with icing sometimes topped with sprinkles than cupcakes piled high with a rosette of buttercream or cream cheese frosting, these cakes meant to eaten by one person baked in a small thin paper cup or muffin tins.
Recipe for cupcakes has been printed at least in the late 12th century. The first cupcake recipe was invented in 1776, which was baked in small cups and light in texture. The step by step cupcake recipe is given below.

Prep Time: 15mins

Cooking Time: 20min  
chocolate cupcake
chocolate cupcakes

Yields: 24 serves


250g self-raising flour

 (you can substitute with all-purpose flour but if you are using all-purpose flour must add ¾ tsp baking powder and ½ tsp baking soda. Must add 4tbsp buttermilk; buttermilk is an important part of baking the acidic milk combined with baking soda in a recipe it adds a lightness and tenderness to baked treats).

250g unsalted butter softened

250g caster sugar

4 Eggs

4 tbsp milk
vanilla cupcake
vanilla cupcake

¼ tsp salt

Ice-cream scoops (optional)

2x12- hole muffin tins, lined with paper cases.

Frosting for Cupcakes:

150g softened butter
300g icing sugar
1tsp vanilla extract
3 tbsp milk
Food coloring paste (optional)

Vanilla extract (optional, if you are going to make vanilla cupcakes so add otherwise in basic cupcake it can be omitted).

It’s easy to turn this basic cupcake recipe into chocolate, lemon, strawberry, and coffee flavor. Just follow the same method and add your preferred flavor or add ½ cup unsweetened cocoa powder if making chocolate cupcakes.


Different types frosted cupcake

Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with cupcake liner put aside.

Beat the butter until becoming creamy add sugar together to get a pale and fluffy mixture. 

Combine milk and eggs whisk until the mixture is smooth also add vanilla extract or whichever of your choice, salt, and self-raising flour whisk until just combine do not over mix otherwise batter will be thin, and pour half into cup cases. To make cupcakes even use an ice-cream scoop to fill the cupcake cases.

Bake for 20 mins in the preheated oven until golden brown in color and follow the skewer test; inserted into the middle of the cake comes out clean, allow them to cool completely on a wire rack.

To make the buttercream;  whisk softens butter until super soft & creamy; add icing sugar and vanilla extract and a pinch of salt. Whisk together until smooth then beat in 3 tbsp milk. If willing coloring, stir in the food coloring, now piping onto the cooled cupcakes. Unfrosted cupcakes can be frozen for 2 months.


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