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Crazy Cupcakes!!! See how this one magic batter makes all these different cupcakes

Crazy Cupcakes: One Easy Recipe with Endless Flavor Variations!

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My Crazy Cupcakes recipe is so easy! Make flavors like Birthday Cake & Red Velvet or create your own: it’s my best-ever cupcake recipe with endless possibilities.


Hi Bold Bakers!

Amazing, over-the-top cupcakes have been popular for years but my Crazy Cupcakes are a real game changer! Why bake a whole cake and slice it up when you can have little handheld cupcakes, piled high with frosting, filled with unique flavors?

I am 100% on the Crazy Cupcakes train and I am taking it all the way with this master recipe for Crazy Cupcakes! Just like my Crazy Cookie Dough and Crazy Dough Recipes, this recipe for Crazy Cupcakes is one easy recipe with endless possibilities.

Where To Start With My Crazy Cupcakes

My Crazy Cupcakes start with a classic sweet sponge. This recipe acts as your Master Cupcake recipe, your Best Cupcake recipe. No matter what flavor you are making you will never need another cupcake recipe again. This cake is fluffy, moist, and sweet, making it the perfect canvas for whatever flavors you and your family crave.

What flavor cupcake can you make?

After you prepare the sponge you simply add in your choice of mix-ins. From classics like Red Velvet and Carrot Cake, to fun flavors like Chocolate and Peanut Butter, I have you covered.  My personal favorite is the Birthday Cake Cupcake!

[ Speaking of Birthday Cake, here’s a recipe for my big vanilla one! ]

What flavor frosting can you make?

All of these flavors are topped off with everyone’s favorite part, loads of frosting and extra toppings.

These Crazy Cupcakes are a sight to behold, and perfect for any party or just to bring to a friend. If you want to see all the flavors of frosting you can pair with your cupcakes you have got to check out my Crazy Frosting Recipe! I’ve got a recipe for all your favorite frosting flavors from mint chip or coffee, to strawberry and of course chocolate!

Below are just a few of my flavor ideas but you can make so many more. Let me know in the comments below what you make!

Red Velvet Cupcakes

Red Velvet is a classic combining moist cake, a hint of cocoa powder, and cream — usually a cream cheese — based frosting. The result not only looks so fun but tastes like milk chocolate heaven!

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Lemon & Blueberry Cupcakes

Tangy lemon and sweet berries are one of my favorite combinations! This is a great one to make when berries are in season, but if they aren’t you can always use frozen berries.

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Carrot Cake Cupcakes

Carrot cake happens to be one of my personal favorite flavors! I love the lightly spiced cake combined with the sweet grated fresh carrot. This is a great way to get in those extra veggies!

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Cookies & Cream Cupcakes

Do you know what’s better than a cupcake? A cupcake combined with an Oreo! That is exactly what this is and it’s divine! They are RICH, creamy and of course chocolatey!

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Birthday Cake Cupcakes

Another classic, these Birthday Cake Cupcakes are so festive! I love to go crazy with the sprinkles here, there’s no such thing as too much!

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Chocolate & Peanut Butter Cupcakes

This has to be one of the Biggest and Boldest cupcakes I’ve made. Kevin loves chocolate and peanut butter, so this one was a must. These are a little salty, sweet, and pack that chocolate punch. They are addicting!

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How to store cupcakes

After the cupcakes are decorated you can cover them in an airtight container and store them for up to 3 days. If you’d like you can freeze the baked and un-frosted cupcakes for up to 3 weeks. To thaw, allow them to sit at room temperature until soft and fully defrosted. Once defrosted you can frost and enjoy!

Check out these other cupcake recipes!

And, have you joined our big and bold community yet? Head on over and follow us on Facebook!

4.3 from 424 votes
Crazy Cupcakes!!! See how this one magic batter makes all these different cupcakes
Crazy Cupcakes
Prep Time
25 mins
Cook Time
16 mins
Total Time
41 mins
 

My Crazy Cupcakes recipe is so easy! Make flavors like Birthday Cake & Red Velvet or create your own: it's my best-ever cupcake recipe with endless possibilities.

Course: Dessert
Cuisine: American
Servings: 12 Cupcakes
Author: Gemma Stafford
Ingredients
Crazy Cupcake Batter
  • 1 cup (8oz/225g) sugar
  • 1 cup (8oz/225g) butter, softened
  • 4 eggs
  • 1 ⅔ cup (8oz/225g) all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk

Carrot Cake Cupcakes
  • 1/2 tablespoons grated carrot
  • 1 teaspoon raisins , chopped
  • 1/4 teaspoon cinnamon
  • 1 teaspoon walnuts , chopped
  • Cream cheese frosting for topping
Chocolate and Peanut Butter Cupcakes
  • 1 -2 teaspoons cocoa powder , sifted (depending on taste)
  • 1 tablespoon peanut butter
  • Peanut butter frosting for topping
  • Reeses peanut butter cups for garnish (optional)
Lemon and Blueberry Cupcakes
  • 1 Teaspoon of lemon zest percupcake
  • 2 tablespoons fresh blueberries
  • 1 teaspoons vanilla extract
  • Buttercream frosting for topping
  • Lemon zest for garnish
Birthday CakeCupcakes
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1 teaspoon sprinkles
  • Buttercream frosting for topping
  • Sprinkles for garnish
Red Velvet Cupcakes
Cookies and Cream Cupcakes
Instructions
  1. Preheat your oven to 350°F (180°C) and line a cupcake tray with cupcake liners.

  2. In a stand mixer fitted with a whisk attachment beat your butter until fluffy.
  3. Add your sugar and cream together the sugar and butter until light and pale in color.
  4. Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.
  5. Add the dry ingredients and mix until a smooth batter is formed. Do not over mix.

To flavor your cupcakes:
  1. Scoop a 1/4 cup (4 tablespoons) of crazy cupcake batter in a bowl.

  2. Next, depending on which flavor you'd like to make, mix in your add-ins.
  3. Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
  4. Enjoy!

Watch the Recipe Video!

Recipe Notes

For peanut butter frosting: One tablespoon of peanut butter should flavor 4ozs/125g of buttercream frosting, but this depends on your taste. I suggest you taste as you go.
This amount should frost 4 cupcakes depending on how you use it.

Get My Crazy Cookie Dough Recipe!

Crazy Cookie Dough: You won't believe all of the cookie flavors you can get from one plain cookie dough like Chocolate Chip, Salted Caramel or even Peanut butter!! Click and find out how

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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705 Comments

Write a Comment and Review

  1. Bonnie on September 17, 2019 at 5:36 pm

    Hi Gemma
    Just checking-for the chocolate and peanut butter cupcakes it says to only add one tablespoon of peanut butter. Is that correct and will it have enough PB flavor?

    • Gemma Stafford on September 18, 2019 at 1:45 pm

      Hi Bonnie,

      Yes it’s correct because it is just for 1 cupcake. If you want a whole batch then multiply and add 1/3 cup peanut butter.

      Best,
      Gemma.

  2. Kay on September 17, 2019 at 11:55 am

    Can these be made vegan?

  3. Patricia R Cloud on September 8, 2019 at 6:24 pm

    I would like to make the batch all the same cupcake. How do I scale the ingredients to do that (for example, what is the multiplier to make the whole batch red velvet).

    • Gemma Stafford on September 10, 2019 at 4:40 am

      Hi Patricia,
      This recipe is based on an old recipe for victoria sponge. When you weigh the ingredients in imperial measurements it is proportional. For 12 cupcakes you can use 6ozs of butter, sugar, self-raising flour 3 eggs plus flavors and a little milk to loosen the batter.
      so, 6 x 6 x 6 x 3 plus additional flavors.
      you can do 4 x 4 x 4 x 2 for a smaller cupcake too, it is an easy one to remember. I use this sponge cake here too (https://www.biggerbolderbaking.com/painted-cake/) this will also give you the idea. This is a really useful recipe for your repertoire, some bakers would never use any other one.
      I hope this is of help,
      Gemma 🙂

  4. Dot on September 3, 2019 at 3:01 am

    Hi gemma can i use large eggs for the cupcakes making 24 today thank you

    • Gemma Stafford on September 3, 2019 at 3:35 am

      Hi Dot,
      yes, off you go now, that will be perfect. We want to see the results too, I bet that they will be picture perfect!
      Gemma 🙂

  5. Bigger bolder baker on August 19, 2019 at 10:04 pm

    Hi Gemma, hope you are well,your cookbook seems amazing,would like to know why my cupcakes are sinking in the center when it comes out of the oven?could it be the baking powder not being effective?

    • Gemma Stafford on August 20, 2019 at 2:46 am

      Hi there,
      this is usually an issue with either the oven temperature or the timing of the bake. Once a bake has set up in the oven it will not sink. Opening the oven door too often in the early part of the bake time is a common mistake of beginner bakers. This has the effect of lowering the oven temperature, which will cause the bakes to sink. So, first of all, make sure you preheat the oven, for a big oven I say about 15 minutes, then allow the bake to proceed for at least 2/3 of the bake time before peeping in to see how it is going. The color and smell of the bake will help a lot, do nothing until it looks baked, then you can open the door, a quick touch on the top will tell you if it is set up.
      I hope this is of help,
      Gemma 🙂

  6. Himanshu Thakur on August 14, 2019 at 12:22 am

    Firstly, Thanks for sharing Recipe.
    I am also a cake lover. I tried this recipe last night on a special occasion, it cames out very delightful. The flavors you added are just impressive. Really a very nice recipe.

    • Gemma Stafford on August 15, 2019 at 3:06 am

      Hi there Himanshu,
      Thank you for this lovely review of this recipe. I am delighted it worked well for your special occasion. Thank you for letting us know,
      Gemma 🙂

  7. Shannon O'Connell on August 8, 2019 at 8:03 am

    Trying this for the first time tonight…would lie to make a couple strawberry flavored any suggestions for mix ins for that? I have fresh or freeze dried strawberries I can make into a powder? Thanks!

    • Gemma Stafford on August 9, 2019 at 1:52 pm

      Hi Shannon,

      Just chop up into small pies fresh or defrosted strawberries and fold it into the mix. Careful not to do a huge amount of it will change the cake.

      Best,
      Gemma.

      • Shananno2004 on August 9, 2019 at 3:59 pm

        Thank you….I just sent my pics they came out so good! I even made some cookie dough and lemon ones as well. They were a big hit!

        • Gemma Stafford on August 9, 2019 at 5:21 pm

          Well done, you! Gemma ?

  8. Aielen on August 7, 2019 at 2:18 am

    Hi Gemma, may I know the size of the pan you use?

    Me and my friend are planning to make this a business to have an extra income. I always watch your videos, thank you for sharing your recipe. God bless and more recipe to come.

    • Gemma Stafford on August 7, 2019 at 4:56 am

      Hi Aielen,
      this is a good question. When I was a kid a cupcake was about half the size they are today.
      I usually use a muffin pan now for these, not too full of course, and allowing space for the frosting.
      A true cupcake pan is a small hollow for the cupcakes, and the liners are significantly smaller than a muffin one too.
      The secret to making a business out of this type of thing is to get the costings right. you have to know what the cupcake costs to make, every element including the cost of gas or electricity in order to be able to make a profit by pricing it right. People will pay for good quality, so get that right too.
      I wish you well, do your homework or you will not make any money!
      Gemma 🙂

      • Aielen on August 7, 2019 at 5:31 pm

        I remember when hen I was in senior high, I sell cupcakes to my classmates and professors without frosting (bite size). They really love my cupcakes. 🙂

        I do costing now for this. Hopefully, everyone would loved it again just like before. We are really excited to do business since we graduated Business Administration. Super thanks to you. God bless!

        One more, do you know how to make Chocolate Mousse Cake? That’t my favorite cake and I dream to bake my own Chocolate Mousse and eat it alone. 😀
        I wish you can make a video for that and I will definitely try that.
        Thank you! 🙂

        • Gemma Stafford on August 8, 2019 at 1:59 am

          Hi there,
          Chocolate mousse cake is a delicious thing. I have added this to my list. Thank you for the suggestion. Do not be afraid to ask for help from your local catering college too if you have one. A business is only a business when there is profit!
          Gemma 🙂

  9. Sheila on August 6, 2019 at 1:38 pm

    Can this recipe be made with coconut oil, canola oil or margarine? Any other substitutes for butter?
    Thanks

    • Gemma Stafford on August 7, 2019 at 3:58 am

      Hi Sheila,
      I would choose baking margarine as a substitute. This is usually sold in a block and is handy for pastry too.
      I hope you enjoy this recipe,
      Gemma 🙂

  10. Lei Cruz on July 27, 2019 at 2:57 am

    My kids love the one with oreos, will try out new flavors next time

    • Gemma Stafford on July 27, 2019 at 9:01 am

      I’m thrilled to hear that, Lei! Thanks for trying it out and letting me know 🙂

      Best,
      Gemma.

  11. Deb on July 26, 2019 at 4:08 pm

    These all look delicious and we’re very excited to try them! For the lemon blueberry cupcakes, I just want to confirm, if we want to make 8 of them, it would be 4 teaspoons of vanilla extract? Thank you so much! ?

    • Gemma Stafford on July 27, 2019 at 9:02 am

      Hi Deb,

      to make 8 maybe you just need 2 teaspoons of vanilla at most 🙂

      Hope you like them!
      Gemma.

      • Deb on August 9, 2019 at 6:14 pm

        Thank you so much! We made the lemon blueberry and also the birthday cake. For the birthday cake ones we did an Oreo frosting with it. Both were delicious!! ?

  12. Ashley W. on July 24, 2019 at 3:06 pm

    Tried this recipe out as a mom hang out date. We LOVED the recipe, especially how light and fluffy the batter is. This is our new go to cupcake batter. We even made the yummy buttercream and peanut butter cream icing. We’re making the crazy cookie recipe for our next mom hang out.

    • Gemma Stafford on July 25, 2019 at 1:17 am

      Hi there,
      if ever there were people who deserved a cupcake treat it is moms! Good for you to have this group to support each other, and to eat cake!
      Thank you for telling me about this, it made me smile,
      Gemma 🙂

  13. NiamhDH on July 21, 2019 at 2:40 pm

    Made these yesterday……. The rainbow sprinkle ones and then some chocolate ones without the Oreo (only person in the world who doesn’t like Oreos I think ?) and added some chocolate frosting I had left over from last month in the freezer. Fab. Loved them and so simple. Thanks for another great recipe.

    • Gemma Stafford on July 22, 2019 at 3:35 pm

      Yes! I’m thrilled to hear that Niamh!!

      Thanks a million for trying it out :).
      Best,
      Gemma.

  14. Amalie on July 19, 2019 at 1:51 pm

    What id the recipe amounts? You only say the order not the messurements!

    • Gemma Stafford on July 20, 2019 at 7:57 am

      Hi Amalie,

      For all of my recipes the written recipe can be found underneath the photos on this page. If you have reached the comments section you have gone too far.

      Best,
      Gemma.

  15. C on July 10, 2019 at 11:42 am

    Hi Gemma, just would like to ask why there’s no baking soda on this cupcake recipe. Thanks.

    • Gemma Stafford on July 11, 2019 at 5:25 am

      Hi there,
      that is because there is baking powder in the recipe. Bicarbonate of soda on its own is not a raising agent, it needs to be balanced with an acid ingredient, buttermilk, lemon juice, cocoa can do it, or in a baking powder the acid is usually cream of tartar, it is balanced.
      I hope this is of help,
      Gemma 🙂

  16. Ria F. on July 8, 2019 at 3:17 pm

    Hey Gemma!
    So I saw your crazy cupcake batter that you can add any flavor to, but was wondering what ratio do I add in if I want vanilla, chocolate and mint cupcakes? There will be maybe 12 cupcakes. Any input would be greatly appreciated!

    -Ria F,

    • Gemma Stafford on July 8, 2019 at 6:00 pm

      Hi Ria! You’d have to do the math here. You can use the red velvet ingredients (omit the food coloring) + 1 tsp of mint extract then multiply by the cupcakes you need. The recipe gives you ingredients good enough for 2 cupcakes. Gemma ?

  17. Pandapopsgleek on July 8, 2019 at 11:37 am

    I made rainbow cupcakes a variation of your rainbow cake with 6 colours of buttercream using your crazy frosting recipe
    They tasted great, thank you.

  18. Karina Le-Talbot on July 3, 2019 at 3:53 am

    For the frosting on the Oreo cupcake how did you do it please? Did you put the whole Oreo crushed into the frosting?

    • Gemma Stafford on July 4, 2019 at 2:04 am

      Hi Karina,
      in step 10 in the instructions it says:
      To prepare the frosting: In a large bowl, using an electric mixer on medium-high speed cream cheese and butter until smooth. Then slowly add in the powdered sugar one spoonful at a time. it is smooth and creamy (do not overbeat). Stir in the vanilla and Oreo cookie crumbs. Chill until needed.
      What it does not say is that you can use the whole filled cookie or just the cookie part, crumb them in a food processor or in a plastic bag and bash them.
      I hope this helps and that you enjoy this recipe,
      Gemma 🙂

  19. Siddhi on June 26, 2019 at 11:24 pm

    Hi.. Gemma..m a big fan of urs…I made the crazy cookie dough n they turned out awesome…baking time u mentioned also was perfect….only mistake I made they became too sweet as I used 45% dark chocolate pieces… the chocolate we use has to be the baking chocolates only or can we use regulator ones like Whittakers 72% dark Ghana chocolate…pls advise the crazy dough for cupcakes can we make n freeze it or keep in fridge n make it later…. like in crazy dough for cookies

    • Gemma Stafford on June 27, 2019 at 2:49 am

      Hi there,
      If you find the crazy cookie dough too sweet then adjust the sugars, you can reduce the sugar by as much as 3ozs/85g without changing the texture too much. After that I love a 70% – 72% chocolate, it has just the right amount of sweetness and a big chocolate flavor. I use Ghirardelli 72% here most of the time.
      You cannot keep a cupcake batter too long before baking. Once it is wet baking powder will begin to activate and the result will not be as good. If you need to make ahead then make and bake, then freeze in an airtight container, this will be perfect. This type of thing freezes really well, you can decorate straight from the freezer too, they will defrost quickly.
      Thank you for being here with us,
      Gemma 🙂

  20. Tasneem Mohammed on June 24, 2019 at 11:36 am

    Hi Gemma,

    I am planning on using your recipe to make some blue raspberry cupcakes, how much flavoring do you suggest I use and do you suggest I include vanilla extract as well?

    • Gemma Stafford on June 24, 2019 at 4:51 pm

      Hi Tasneem! If you’d like to make 12 blue raspberry cupcakes. I would multiply the all the blueberry cupcake ingredients by 6. It is a little math, but you’d be grand. https://www.biggerbolderbaking.com/crazy-cupcakes/ Gemma ?

  21. Rachel on June 23, 2019 at 10:07 pm

    can I use guava jam as filling?

    • Gemma Stafford on June 24, 2019 at 3:49 pm

      Absolutely Rachel! Sounds yummy! Gemma ?

  22. Sivakhami on June 11, 2019 at 9:26 am

    Hello!
    I’ve done the red velvet cupcake ( as a whole batch…it’s 2 tablespoon cocoa powder right? ). It tasted AMAZING! But it kind of had a strong egg smell…so can I reduce the eggs to 3 or should I add a bit of vanilla essence to reduce the egg smell? Planning to make them on Sunday.
    Thanks for all your AMAZING recipes!!

    • Gemma Stafford on June 11, 2019 at 10:28 am

      It is normal for egg based cakes to smell a little. But it is the quality of the eggs that matter. If you use fresh eggs, it should not smell as eggy. Happy baking, Sivakhami! Gemma ?

  23. Gitika on June 10, 2019 at 3:56 am

    Hi Gemma,
    I’m a homemaker and I simply love your recipies and the way you explain things. I wanted to know if Cadbury or hersheys cocoa is ok to use or is Dutch processed cocoa better?
    If substituting one for the other,does the quantity remain the same?

    Secondly can one use dried blueberries in the cupcakes instead of the fresh/frozen ones ?fresh/frozen are not so easily available India.

    • Gemma Stafford on June 11, 2019 at 8:21 am

      Hi Gitika! Thanks for dropping a line.

      For this particular recipe of frosting, you can use either kind of cocoa powder in the same quantity. The flavor and color will be different. You can use this guide on the different kinds of chocolate for reference in the future to help you https://www.biggerbolderbaking.com/types-of-chocolate-guide/

      And you can use dried blueberries in the cupcakes for sure if you do not have fresh / frozen ones where you are.

      Happy baking!

      Gemma ?

  24. Miriam on May 30, 2019 at 8:27 pm

    How can I make this with gluten free flour and vegan?

    Thanks

    • Gemma Stafford on May 30, 2019 at 11:09 pm

      Hi Miriam,

      If you needed to make that many changes to the recipe then I would suggest using a recipe that is actually gluten free vegan cupcakes. I have some chocolate ones here . Theses are gluten free and you could sub the eggs with apple sauce.

      Best,
      Gemma.

  25. C on May 19, 2019 at 10:08 am

    Hi Gemma, thanks for this! Really looking for a recipe and/method on making good tasting cupcakes w/c are also soft and fluffy.. Can you please give your thoughts on first mixing the egg whites with cream of tartar and sugar until foamy before adding into the batter? Do you think if that would be applied on your recipe would make the cupcakes more fluffy? Thanks in advance.

    • Gemma Stafford on May 21, 2019 at 2:10 am

      Hi,

      You could try whipping the egg whites separately but just not it doesn’t always make a huge difference. It won’t hurt though.

      Best,
      Gemma.

  26. Regina on May 13, 2019 at 8:01 am

    Hi Gemma

    I love your baking recipes. I tried this and it was a hit in my home with my husband and kids. Thanks for sharing these wonderful baking ideas.
    You rock?

    • Gemma Stafford on May 13, 2019 at 7:41 pm

      Thrilled to hear that, Regina!

      Definitely try the Crazy Cookie Dough’
      Kids LOVE this recipe.

      Best,
      Gemma.

  27. Tameika on May 8, 2019 at 7:12 am

    Hey Gemma try cupcakes and they came out beautiful, but I find the frosting to be too sweet and my butter stayed yellow. How do I cut down on the sweet, and getting my butter cream to be more white.

    • Gemma Stafford on May 9, 2019 at 1:52 am

      Hi there,
      whipping the butter well makes it lighter in color, however, butter from grass-fed cows tends to be yellow and will give more of a cream than sparkling white finish.
      The ratio of butter to sugar is 1:2 for buttercream. It is sweet and it is best at that ratio. The idea is to have a little with the cake. If you taste it on its own it will always feel too sweet. It is a traditional recipe, hard to make it less sweet without using a different recipe. Google ERMINE frosting, this is a cooked flour frosting and it tends to be less sweet.
      I hope this is of help,
      Gemma 🙂

  28. Steffi Marjorie on May 6, 2019 at 6:03 pm

    Hi
    I just love your simple recipes. Been baking for long and when I try your recipes they always turn out great. I have done these cupcakes loads of times but today I accidentally ended up using salted butter and the cupcakes ended up not being cupcakes at all… They seem to have a bit of cookie taste and the top fell flat and even looked like cookies.
    I have not experienced something as such before…can salted butter really affect baking so largely?

    • Gemma Stafford on May 9, 2019 at 3:50 am

      Hi Steffi,
      I tend to use salted butter in all of my recipes. This was not the issue, I suspect something else here, perhaps the oven temperature! I am not too sure. The balance of this recipe is important too, you need to have that right or the recipe will not work.
      I am sorry, I am guessing, I cannot be sure,
      Gemma 🙂

      • Steffi Marjorie on May 9, 2019 at 6:08 am

        Thank you so much for replying…
        Well I have done this recipe before and that turned out well… Still not sure what happened. But the cupcakes were really salty too. Wil have to try something else in the oven to make sure it’s working well.
        Thank you so much for your time.

        • Gemma Stafford on May 9, 2019 at 5:59 pm

          Steffi, Is there any chance you use self raising flour to make the cupcakes?

          It can already contain salt. That paired with extra raising agent would make it almost inedible.

          Gemma.

          • Steffi Marjorie on May 11, 2019 at 2:01 pm

            Hi Gemma,
            I never use self raising flour..I always do my baking from scratch.
            Well something went wrong from my side… 🙂
            I do have a query though..
            Cakes, muffins and cookies have a ratio of flour to liquid.. is there a ratio like that for making breads… Cause I make buns and am often afraid that I might end up with a dough too dry or sticky.
            Am from India and I make dough almost every single day for rotis, naans, poori and paratha, but their consistency is very different and do not require yeast and stuff.
            The crown of my buns often tend to tear up due to dry dough..
            Could you please help.

            • Gemma Stafford on May 12, 2019 at 1:31 am

              Hi Steffi,
              Flour in different places behaves in different ways, depending on how, where, when, and even the type of wheat being milled. It absorbs liquids differently too, depending on humidity, temperature, etc. It is much easier to add more than to take some out! So, next time stop when the dough comes together into a clean ball. This is what you want. Add 3/4 of the liquids in one go, then the remainder more slowly, until the dough comes together. Yeast bread dough does not like to be too dry. That is the secret! I hope this makes sense to you. Do not give up!
              The bake too changes according to the ingredients. The enriched dough bakes quicker, that is dough which has additions such as butter/milk/eggs. A lower temperature helps here 200c/400f works well.
              The crazy cupcake recipe is proportional for sure, but not all recipes are.
              I hope this will help you,
              Gemma 🙂



  29. May Ngo on May 2, 2019 at 9:09 pm

    Hi Gamma,

    Thank you for your recipe! You cupcakes are so amazing!! I have a question about beating ingredients. Can I use tje manual egg beater to beat egg, butter and others instead of the electric egg beater? And how long can I beat for each thing and the final mixture?

    Thank you,
    May

    • Gemma Stafford on May 5, 2019 at 3:25 am

      Hi May,
      this type of recipe was made at home without any appliances for generations, a wooden spoon and elbow grease.
      The secret will be to get the butter soft enough to cream nicely, it will change in color, becoming whiter as it goes on, and when you see this you can start to add the eggs. If you beat the eggs first it will be easier to incorporate it with the butter/sugar mix, just do this slowly. Then fold in the flour and all will be well.
      Try it, that is your best teacher!
      Gemma 🙂

  30. SherinaLee on May 1, 2019 at 10:00 pm

    Hi.. I plan to have this crazy cupcake activity with my toddle. Just a question for the butter should we use the salted butter or unsalted butter ?

    • Gemma Stafford on May 2, 2019 at 3:31 am

      Hi there,
      either will work well for you. I tend to use salted butter in everything, but that is because it is what I grew up with. If you use unsalted butter then you can add a pinch of salt, but even that is not mandatory, ut just helps the flavor.
      I hope your little one enjoys the process, kids usually love it, and they are so proud at the end!
      Gemma 🙂

  31. Monica on April 30, 2019 at 11:31 pm

    Hi Gemma,

    My sis and I just started baking recently and we love your recipes. Have tried the crazy cookie dough and it was a success. Last week we did try doing this one. It tastes delicious but we ended up having a tough cupcake. We did try to follow your instructions and did watch the vid while making it even put timers on hahaha. Could you pls. advice us on how to have that moist and soft cupcake? Deeply appreciate your feedback on this. Lots of love from Philippines 🙂

    • Gemma Stafford on May 1, 2019 at 6:22 pm

      Hi Monica,

      I’m so glad you and your sister are trying my recipes. So the cupcakes being tough is something that can happen because the batter got mixed up too much. Mixing it too much toughens the gluten in the flour and you end up with harder, denser cupcakes. When baking we try not mix any recipe too much once we have added in the flour.

      This is a very common mistake in baking and now that you know why you probably won’t do it again.
      Thanks for your question,
      Gemma.

  32. Sammy on April 25, 2019 at 9:26 am

    Hi Gemma, I made an entire batch of red velvet cupcakes but something went wrong I guess coz the cupcakes look and taste more chocolatey than red velvet. They have a barely seen red colour that is only visible under camera and taste more like chocolate cupcakes. I added 10 drops red food colouring and 1& 3/4 tbspn cocoa powder. Is that the reason why they didn’t turn out correct.

    • Gemma Stafford on April 26, 2019 at 2:21 am

      Hi Sammy,
      I think the issue is the color you are using. Back in time, the red velvet cake was colored only by the cocoa, which tends to have a pink color and the acid ingredient in the bake. Beets were sometimes used too. The color in recent times has been stronger because of the types of pastes/gels being used. You will not get a rich red without a strong artificial color. The addition of a little cinnamon gave the flavor too, other than that it is just chocolate, the color lends nothing to the flavor.
      I hope this is of help to you,
      Gemma 🙂

  33. Chien on April 20, 2019 at 8:35 pm

    Hi Gemma,

    I noticed that you use a ballon whisk while you beat your batter. I usually use flat beater paddle when I beat my cake batter. Is there any difference in which one of the attachment I use?

    • Gemma Stafford on April 21, 2019 at 4:43 am

      Hi there,
      If I were beating a heavy batter I would use the beater too. for this soft mix, the whisk will cream the butter and sugar, and then the flour is not beaten, just incorporated to give a tender result.
      I hope this is of help,
      Gemma 🙂

      • Chien on April 21, 2019 at 4:41 pm

        Thanks Gemma, that is very helpful, especially for novice baker like me.

  34. Diane on April 20, 2019 at 4:54 pm

    Today I made all varieties that you mentioned and they were nice and moist and very enjoyable. One question, I whipped my butter for about 5 min. and and then slowly added the sugar. When I went to add the eggs the butter and sugar mixture looked curdled. Did I over beat the butter. They still tasted great but was just wondering why that happened . Enjoy your website Gemma, thanks for all your help.

    • Gemma Stafford on April 21, 2019 at 4:19 am

      Hi Diane,
      I am delighted you liked this recipe.
      The curdling was because the volume of the egg was too much for the butter to emulsify. If you have ever made mayonnaise you will know that oil and eggs need to be introduced really slowly so that the oil can be absorbed. Much the same principle here. My suggestion to you is beat the eggs together first, then add to the butter/sugar mix slowly as you whip. This will prevent the mix from curdling.
      I hope this is of help. This is a traditional Victoria sponge mixture, really useful for all fo your baking,
      gemma 🙂

      • Diane on April 21, 2019 at 4:29 am

        Thanks so much, can’t wait to try them again..Happy Easter

        • Gemma Stafford on April 21, 2019 at 5:15 am

          Happy Easter to you too Diana, early morning here in California,
          Gemma <3

  35. Kalona.m on April 18, 2019 at 9:53 pm

    Hi Gemma,

    I love how diverse and creative this recipe is and planned to make lots of these for an Easter party. However, my oven just broke down! What rotten luck. I don’t want to give up just yet so I was wondering if there’s any way I can go extra BOLD and “bake” these in the microwave instead?

    Do you have any advice? I looked over your Vanilla Mugcake recipe for guidance on microwave timings. Will the microwave time for cupcakes be different since they are smaller in size compared to the mugcake? I would really appreciate your help.

    • Gemma Stafford on April 19, 2019 at 5:50 am

      Hi there,
      I cannot see why not! You will need to bake in small batches, perhaps in a circle on the tray to allow for good distribution of the energy.
      I cannot be sure about the baking time, some may bake ahead of others so you will need to keep a good eye on this. I suggest you run a little batch at first, to be sure. When they feel barely firm to the touch they will be baked.
      It will be an experiment, well baked in the microwave are best eaten freshly baked too, so make on the day!
      Gemma 🙂

      • Kalona.m on April 20, 2019 at 10:01 am

        Thanks a lot, Gemma! My cupcakes came out perfectly and I experimented with a range of colours, flavours and designs. The outcome was amazing! I’ll be sending a photo soon.

        • Gemma Stafford on April 21, 2019 at 5:08 am

          Hi there,
          yea! i am delighted with this lovely review, looking forward to seeing the photo too,
          Gemma 🙂

  36. Lavion Cupid on April 11, 2019 at 4:25 am

    Hi Gemma,
    I always look to your great advice for baking tips which never disappoints… Im trying these cupcakes for my daughter’s birthday on Saturday.. God bless you

    • Gemma Stafford on April 12, 2019 at 3:15 am

      Hi there,
      Thank you for your kind words.
      I think these cupcakes will be a hit at the party. I hope your daughter has a lovely celebration of her birthday,
      Gemma 🙂

  37. Marchelle Dinham on April 4, 2019 at 4:53 am

    Hi Gemma
    I just watched the video of you making the cake mix, you added 2 eggs but the ingredient list says 4 eggs, Im confused, do I use 2 or 4 eggs. Thankyouuuu

    • Gemma Stafford on April 4, 2019 at 7:30 am

      Hi Marchelle,
      The videos get edited so as not to be boring! This is a proportional recipe when measured in ozs/grams. 8ozs of sugar/butter/flour/4 eggs and a little milk. This recipe is easily reduced and increased as long as you weight the ingredients, cups throw this out.
      I hope this helps,
      Gemma 🙂

  38. Colleen Thomas on April 2, 2019 at 6:26 am

    Can you make the cupcakes up ahead of time and maybe frost on the day of event?

    • Gemma Stafford on April 2, 2019 at 9:34 am

      Of course, that’s a great idea!

  39. Mamma Trexx on April 1, 2019 at 3:14 am

    Hi Gemma!I tried to Bake the Cupcake..But why does my Cupcakes always peel from the Edges and shrink..What did i do wrong?Pls help!

    • Gemma Stafford on April 1, 2019 at 9:55 am

      Hi, it seems like you’re just not filling the liners up with enough batter.

      • Mamma Trexx on April 1, 2019 at 10:00 am

        Ohh…I see..Ok,i will try Bake again and i will Update u soon on the Outcome..Thanks Gemma for Replying…I love ur Baking sooo much,and i never give up in Baking it right..I had Bake ur Cookies Recipe and it turn out just right..Have a great day to you..

        • Gemma Stafford on April 1, 2019 at 11:01 am

          I’m delighted to hear that! Please do let me know 😀

  40. Jessica on March 30, 2019 at 1:07 pm

    Hi Gemma,

    In the recipe for the lemon and blueberry cupcakes it says to add 1 tsp vanilla extract per cupcake. This seems like a lot so I just want to confirm this is correct.

    Thank you! 🙂

    • Gemma Stafford on March 30, 2019 at 5:23 pm

      Hi Jessica,

      so it’s one tsp for the batter and not per cupcake. So your feeling was dead on.

      Hope you like this recipe.
      Gemma.

  41. Maggie on March 27, 2019 at 10:20 pm

    Hi Gemma,

    How to bake a flat top cupcake? is there any tips?

    • Gemma Stafford on March 28, 2019 at 2:53 am

      Hi Maggie,
      This crazy cupcake recipe will give you a flat cupcake, provided you change the oven temperature. I bake at 180C/350F, that means that there is a quick rise and I get a dome, which I like. If you drop the temperature back to 170C/350F, in a conventional oven then you will get a slow rise and a flat top! This of course depends on the oven you are using and how the thermostat is working. A fan assisted oven may need to be further regulated to 160C/320F though I suggest you try baking in a conventional setting if you have this. The pan will be on the middle shelf in this type of oven. I hope this is of help,
      Gemma 🙂

      • Maggie on March 28, 2019 at 2:57 am

        Hi Gemma,

        Thank you for your reply. Appreciated.

  42. Rinky on March 26, 2019 at 8:17 am

    Hi there,

    This is the first time I am commenting on any webpage for the recipe. I tried your crazy cupcakes by changing into vegan version and they all came out great!! Thank you so much for your recipe. Whoever has tried it so far are impressed by the flavors. But, I have two questions for you.

    1. One of my friend wants me to bake 9” single layer lemon-blueberry cake. Can you tell me how do I modify the recipe of lemon blueberry cupcakes into a cake?
    2. Can you give me more ideas of cupcake flavors?

    Thanks again so much for the wonderful recipe

    • Gemma Stafford on March 26, 2019 at 10:18 am

      Hi, i love the idea of making this into a cake, just add juice and zest of 2 lemons to the batter and 1/2 cup berries then bake in a cake tin for 25-30 minutes at 350 F. Other flavors could be chocolate and cherry, coconut, peanut butter and chocolate, nutella, salted caramel, strawberry, its endless 😀

      • Rinky on March 26, 2019 at 5:41 pm

        Thank you so much Gemma for your quick reply. I will make the cake and share the feedback here and may be a picture if I can :). And, I am going to try all the cupcake flavors you suggested :). Is there a link in this website where you can find all the cupcake flavors?

        • Gemma Stafford on March 27, 2019 at 4:10 pm

          Hi those we’re my suggestions but the best thing to do is use the suggested mix-ins in the recipe. Enjoy!

  43. Desiree Aguilar on March 25, 2019 at 11:06 pm

    The taste was great! I noticed that in the video you add 1 tsp ea vanilla and almond extract but it’s not listed on the ingredients list. However, I made them twice and both times they were quite dense. I don’t know what went wrong? Suggestions? I made sure not to over mix the second time I made them. Please help!

    • Gemma Stafford on March 27, 2019 at 3:50 pm

      Hi, that’s odd! Which flavor did you make?

      • Desiree Aguilar on March 27, 2019 at 6:15 pm

        Just vanilla. Do you have any suggestions?

        • Gemma Stafford on March 28, 2019 at 5:11 am

          Hi Desiree,
          I do not have sufficient information to help! This is a classic butter sponge cake recipe, it depends on each of the steps to get it right. Creaming the butter, beating in the eggs little by little aerates the batter and gives a light open texture to these little cakes.Substituting any ingredient can change this. May i suggest you go back to the recipe/video and take another look, I think that will help,
          Gemma 🙂

          • Tameika on April 25, 2019 at 6:37 am

            How many cupcakes does this recipe yield

            • Gemma Stafford on April 26, 2019 at 2:06 am

              Hi Tameika,
              it depends on what you mean by cupcakes! Now the cupcake seems to have grown to a muffin size, in this case this mix will make about 12. If you are using old fashioned cupcake pans or liners than 18 +. It is quite a big mix.
              I hope this is of help,
              Gemma 🙂



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