69 Easy Cupcake Recipes to Make From Scratch (2024)

FAQs

What is the secret to good cupcakes? ›

Though Simmons effectively published the first cupcake recipe (she called it "a light cake to bake in small cups"), it's quite different from the treat we know today. "Half a pound sugar, half a pound butter, rubbed into two pounds flour," reads the first part of the recipe, which feels comparable to the average cake.

You will need 54 cupcakes total for the number 50. Please refer to the number template below to see how many cupcakes you will need for number(s). FOR THE VANILLA CUPCAKES: 6 cups all-purpose flour.

Don't Over-mix, Don't Under-mix

Not too much, not too little. Make sure you're mixing the cupcake batter together *just until* the wet and dry are combined. Overmixing batter, whether that's for cakes, cupcakes, breads, muffins, etc, lends a tough-textured baked good. Don't turn on the mixer then leave the room.

"If you've baked them to eat right away, we recommend storing cupcakes at room temperature," says LaMontagne. "But if they're for tomorrow, freezing them will retain their moisture much better than leaving them on a countertop overnight."

In later years, when the use of volume measurements was firmly established in American home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients: one cup of butter, two cups of sugar, three cups of flour, and four eggs.

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It will come as no surprise to you that the cupcake was first made in America. Cake itself has been around in some form since ancient times but the first references to 'a cake to be baked in small cups' rather than as a layer cake was in Amelia Simmons' 'American Cookery' book in 1796.

What were cupcakes called in the past? Back in the day, they were called “Number Cakes” or “1234 Cakes”. This was because the recipes back then were simply 1 cup of butter, 2 cups of sugar, 3 cups of flour, 4 eggs, 1 cup of milk, and 1 spoonful of baking soda.

How many cupcakes for 75 people? ›

The general rule of thumb for most gatherings is to have approximately 1.5 standard size cupcakes per guest. It will vary depending on whether there will be other desserts of more than one flavor of cupcake.

Choose the right size of cake: Generally, a 6" cake serves about 12 people, an 8" cake serves about 24 people, a 10" cake serves about 36 people, and a 12" cake serves about 50 people.

All the factors of 36, not including 1 and 36 (since there would then be no “sharing”). So 2,3,4,6,9,12, or 18 students could share the 36 cupcakes.

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

Most box cake recipes will tell you to add water to the mix. Instead, try adding milk using the same proportions. This will make the cake richer and creamier because it ups the fat content. You can even use buttermilk here for a pleasant tang.

Check the temperature once your oven is preheated—if it's much higher, check your oven's manual to calibrate it so that 350 degrees actually means 350 degrees. Patterson also suggests simply lowering the temperature by 10 degrees if you notice your cakes significantly doming all the time.

Gifbera Standard Foil Cupcake Liners

Used by professionals and home bakers alike, these foil cupcake liners have a great look and feel, and perform perfectly. The elegant liners come in eight color options and are sturdy enough to hold up when stacked on a pastry stand.