CRAZY CUPCAKES: ONE EASY RECIPE WITH ENDLESS FLAVOR VARIATIONS!

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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!

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!

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.

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!

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!

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!

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!

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!

Crazy Cupcakes

Prep Time: 25 mins
Cook Time: 16 mins
Total Time: 41 mins

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
1/2 tablespoon cocoa powder , sifted
Red food coloring
Cream cheese frosting for topping

Cookies and Cream Cupcakes
2 Oreo cookies , crushed
Extra Oreo cookie for garnish
Buttercream frosting for topping

Instructions

Preheat your oven to 350°F (180°C) and line a cupcake tray with cupcake liners.
In a stand mixer fitted with a whisk attachment beat your butter until fluffy.
Add your sugar and cream together the sugar and butter until light and pale in color.
Add your eggs one at a time, being sure they are fully incorporated between each one. Then add in the milk.
Add the dry ingredients and mix until a smooth batter is formed. Do not over mix.
To flavor your cupcakes:
Scoop a 1/4 cup (4 tablespoons) of crazy cupcake batter in a bowl.
Next, depending on which flavor you’d like to make, mix in your add-ins.
Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
Enjoy!

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