Cupcake Recipe – Easy to Make Cupcake Recipe

In this article, we will give information about how to make a cupcake recipe. So read this article till the end to know about the easy cupcake recipe.

Cupcake Recipe are the ultimate party food. These are super wettish and bursting with rich, chocolaty flavor — and they are so easy to make. Frost these succulent chocolate cupcakes with buttercream or cream rubbish frosting, or try royal icing or indeed whipped cream.

What is a Cupcake?

A cupcake is a small cutlet that is generally designed as a single serving. numerous people enjoy making and eating cupcakes along with other miniaturized foods, and utmost bakeries offer a line of these galettes in addition to their other goodies. In some corridors of the world, a cupcake may be known as a puck cutlet, which is presumably a reference to its small and dainty size.

nearly any cutlet can be turned into cupcakes. Some sponger galettes and tortes may not always restate as well, but in general, these fashions can be converted with many small changes. utmost cupcakes are generally made in technical kissers or molds which correspond to a series of connected mugs for the batter. These mugs may be lined with wax paper or antipode to make junking much easier and to allow people to handle the cupcakes without getting their hands dirty.

Cupcake Recipe

How to Make Cupcake Recipe

Make a batch of 24 introductory cupcakes with this simple form; perfect for birthday parties or single deals. This form uses just six constituents, the utmost of which store cupboard rudiments that you may formerly have in the kitchen. To make sure these introductory cupcakes are redundant light, cream the adulation and sugar together before adding the remaining constituents. This ensures as important air is in the admixture as possible performing in soft, ethereal cupcakes every time.


3/4 cup (94g) all-purpose flour (spoon & leveled)

1/2 cup (41g) unsweetened natural cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs, at room temperature*

1/2 cup (100g) granulated sugar

1/2 cup (100g) packed light brown sugar

1/3 cup (80ml) vegetable or canola oil (or melted coconut oil)

2 teaspoons pure vanilla extract

1/2 cup (120ml) buttermilk, at room temperature


Preheat the roaster to 350 °F( 177 °C). Line a 12-mug muffin visage with cupcake liners. Line an alternate visage with 2 liners – this form makes about 14 cupcakes. Set away.

Cupcakes Whisk the flour, cocoa grease paint, incinerating grease paint, incinerating soda pop, and swab together in a large coliseum until completely combined. Set away. In a medium coliseum, whisk the eggs, granulated sugar, brown sugar, oil painting, and vanilla together until combined. Pour half of the wet constituents into the dry constituents. also half of the buttermilk. Gently whisk for many seconds. Repeat with the remaining wet constituents and buttermilk. Stir until just combined; don’t overmix. The batter will be thin.

Pour or ladle the batter into the liners. Fill only half( this is imperative! only half!) to avoid discovering over the sides or sinking.

Singe for 18- 21 twinkles, or until a toothpick fitted in the center comes out clean. Allow cooling fully before frosting. I generally let them cool in the visage.

Frost-cooled cupcakes still you’d like. I used chocolate buttercream and Wilton 1M pipeline tips for this pictured cupcake. Top with sprinkles, if asked. Store leavings in the refrigerator for over 5 days.


1. Keep cupcakes covered tightly at room temperature and frost them the day of serving. Unfrosted cupcakes can be firmed for up to 2 months. flux overnight in the refrigerator and bring to room temperature before frosting and serving. Frosting freezing instructions are covered in Step 5.

2. Buttermilk is needed for this form. You can make your own DIY interpretation of buttermilk if demanded. Add 1 tablespoon of white ginger or bomb juice to a liquid measuring mug. also add enough whole milk to the same measuring mug until it reaches 1/2 mug.( In a pinch, lower fat or nondairy milk work for this estranged milk, but the cupcakes won’t taste as wettish or rich.) Stir it around and let sit for 5 twinkles. The manual “ buttermilk ” will be kindly gelled and ready to use in the form.

3. Mini Cupcakes Fill mini liners only half and singe for 10- 12 twinkles at 350 °F( 177 °C). Yields about 3 dozen.

4. cutlet There’s a chocolate cutlet that’s just as wettish as chocolate.

5. Why Room Temperature? All refrigerated particulars should be at room temperature so the batter mixes together fluently and unevenly.

  • Nutrition Facts
  • Calories: 183
  • Calories from Fat: 81
  • Fat: 9g
  • Saturated Fat: 5g
  • Cholesterol: 49mg
  • Sodium: 120mg
  • Potassium: 80mg
  • Carbohydrates: 23g
  • Fiber: 1g
  • Sugar: 13g
  • Protein: 3g
  • Vitamin A: 292IU
  • Calcium: 38mg
  • Iron: 1mg

Tips for the BEST Cupcakes

Room Temperature constituents – eggs, buttermilk, and adulation must be at room temperature to keep your batter an indeed thickness.

Alternate Adding Flour and Buttermilk – this keeps the admixture livery and well blended. However, it can souse the smashed adulation and beget the admixture to separate, If you add in all of the flour or buttermilk at formerly. Mix well between each addition.

Measure rightly – be sure to use the proper measuring mugs for wet and dry constituents. Watch our videotape on measuring constituents to insure great results every time.

Don’t Overfill – Fill cupcake liners 2/3 full or they will overflow and beget a muffin top. However, you should have exactly enough batter, If you divide unevenly between 12 cupcakes. A detector release Ice Cream Scoop makes prorating easier.

Also Read: chocolate cake recipe