69 Easy Cupcake Recipes to Make From Scratch (2024)

FAQs

What was the first cupcake recipe? ›

Who invented the cupcake? Amelia Simmons invented the cupcake in 1796 when he wrote a recipe called “a light cake to bake in small cups” in her book named “American Cookery”. In fact, the first official use of the phrase “cupcake” was an 1828 reference made in Eliza Leslie's cookbook.

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.

At Twelve Cupcakes, we are dedicated to making sure everyone can enjoy tasty, allergy-friendly cakes and cupcakes. That's why we offer customised eggless cakes and cupcakes for all to savour!

Once you bake all the cupcakes, you'll need to transport them. While cupcake carriers are great if you need to move a few dozen, stackable strawberry boxes from Costco or your local grocery store are the way to go when you need to move hundreds of cupcakes. What is this? Just stack them up and you are good to go.

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Naked cakes are layer cakes that are unadorned (or nearly bare) on the sides. That's right: no swoops of frosting or colorful iced patterns.

Once the concept was popularized, cupcakes became a favorite amongst both home and commercial bakers. Commercial shop-bought cupcakes were first introduced in 1919 by 'Hostess', an American bakery company that introduced this single-portioned dessert as a 'snack cake'.

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.

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Why did DC cupcakes end? ›

A Georgetown Cupcake spokesperson confirmed the closure in a statement to Forbes, explaining it was due to an expired business license and the bakery hopes to reopen “as soon as possible.”

"Baking fluffy, moist cupcakes is all about creating air bubbles in your batter that expand in the oven," she says. "If you overmix your batter, you collapse those bubbles and end up with a brick-like cake." Always mix at a low speed to avoid this, stopping just as all ingredients blend.

Fill your cupcake cases 2/3 full – around 3 tablespoons – or one decent ice scream scoop. Avoid filling your cupcake cases with too much batter as they will not bake properly and might overflow when they rise.

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.