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Amazing, over-the-top cupcakes have been popular for years but my Crazy Cupcakes recipe is a real game changer! Why search for separate cupcake recipes when you can use this one to make delicious homemade cupcakes filled with your favorite flavors?
Not only will I show you how to make cupcakes, but this easy recipe will allow you to use your favorite flavors. Just like my Crazy Cookie Dough and Crazy Dough Recipes, this recipe is an easy recipe with endless possibilities.
IMPORTANT NOTE:This recipe was updated and improved on 6/19/2023 to include the most commonly and frequently asked questions and answers.
What Are Crazy Cupcakes?
Crazy Cupcakes are made from one — yes, one — base cupcake batter that you can then turn intoany flavor cupcake you want! I created this recipe to make it easier on everyone when you reach for a cupcake recipe — you can even make a batch of all different flavors for a picky crowd. The possibilities are truly endless.
What You’ll Need To Make Crazy Cupcakes
- Cupcake Tray and Liners
- Stand mixer with a whisk attachment
- Measuring cups
- Bowl
How To Make My Crazy Cupcake Recipe
My Crazy Cupcake recipe starts with a classic sweet sponge cake. This will act as your master recipe, your Best Cupcake recipe from now on!
This cake is fluffy, moist, and sweet, making it the perfect canvas for whatever flavors you and your family crave. And the end product is perfect for birthdays, special events, and so much more (and don’t forget to get the full recipe with measurements, on the page down below)!
- Preheat your oven and line a cupcake tray.
- In a stand mixer fitted with a whisk attachment, beat your butter.
- Add sugar, and cream the sugar and butter together in the stand mixer.
- One at a time, add your eggs before adding the milk.
- Add your dry ingredients.
- Add in extra flavor. Scoop in the batter in a bowl and add your mix-ins.
- Bake for 16 to 18 minutes before taking out and allowing to cool completely.
What Flavors Can You Make?
After you prepare the sponge batter you simply add in your choice of mix-ins. From classics like a vanilla cupcake recipe to fun flavors like Chocolate and Peanut Butter, I have you covered. My personal favorite is the Birthday Cake flavor!
What Flavor Frosting Can You Make?
All of these flavors are topped off with everyone’s favorite part: loads of frosting and extra toppings.
If you want to see all the flavors of frosting you can use, you have to check out my Crazy Frosting Recipe! I have 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!
Our Recipe Flavor Suggestions
The written recipe includes the master batter ingredients and instructions plus suggestions for 6 of my favorite flavors. Get creative and make your own as well! Here are some cupcakes I suggest you try making:
Red Velvet Cupcakes
Red Velvet Cupcakes are a classic, combining moist cake, a hint of cocoa powder, and cream or cream cheese-based frosting. The result not only looks so delicious and decadent with rich red color but tastes like chocolate heaven!
Lemon And Blueberry Cupcakes
Tangy lemon and sweet berries are one of my favorite combinations in this recipe! With its sweet lemon flavor, this easy recipe is a great one to make when berries are in season. However, if they aren’t you can always use frozen berries.
Carrot Cake Cupcakes
This happens to be one of my personal favorite flavors! I love the lightly spiced cake combined with the sweet grated fresh carrot. This carrot cake cupcake recipe is a great way to get in those extra veggies!
Cookies And Cream Cupcakes
The only thing better than a cupcake is one combined with an Oreo! That is exactly what these Oreo cupcakes are! Using crushed Oreos, they are rich, creamy, and have a delicious chocolate flavor!
Birthday Cake Cupcakes
Another classic, these birthday cupcakes are so festive! I love to go crazy with the sprinkles here. There’s no such thing as too many sprinkles!
Chocolate And Peanut Butter Cupcakes
My husband, Kevin, loves chocolate and peanut butter, so this one was a must. These are a little salty, sweet, and pack that chocolate punch.
How To Store Them
After they’re 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 ones 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!
FAQs
Is the measurement for each add-in flavor for the whole batch of cupcakes or an individual cupcake?
The measurements for each add-in flavor are for individual cupcakes.
- This recipe makes about 12 cupcakes with a generous HEAPING 1/4 cup of batter for each.
- If you want to make the whole batch in one flavor, choose the flavor that you like the most and multiply its measurement by 12.
Can I make these crazy cupcakes egg-free? What are the best egg substitutes?
Yes, you can make these cupcakes egg free.
- According to my Best Egg Substitute Chart, substitute one of the following for each egg used in the recipe:
- ½ a medium Banana, mashed
- ¼ cup (4 tablespoons) Applesauce
- ¼ cup (4 tablespoons) Silken Tofu
- ¼ cup (4 tablespoons) Buttermilk
- ¼ cup (4 tablespoons) Yogurt (vegan or regular)
Can I substitute oil for butter to make cupcakes?
- In recipes that call for SOFTENED BUTTER, I do not recommend using oil instead. Because oil does not contain casein that butter has to incorporate and retain air for an aerated light and fluffy structure. Cupcakes made with oil would turn out denser.
- However, you can substitute oil for butter if you have to or choose to do so but the result would be different.
- Butter has about 80% fat which is milkfat, comparatively, oil is 100% fat. Hence when substituting oil for butter, use 1/4 of the butter amount less for oil to avoid greasy results.
Can I substitute buttermilk, yogurt, or sour cream for milk to make cupcakes softer and more moist?
Yes, you can substitute buttermilk, yogurt, or sour cream for milk, starting at a 1:1 ratio.
- Buttermilk, yogurt, and sour cream all have acid that will react with a raising agent to release gas to yield a good rise and will break down protein in flour to make baked goods softer. In this way, the protein won’t have big holes so moisture will be locked in. So you will get soft and moist results.
- Among the three below, you can substitute one for another and you make them at home using my recipes: How to Make Yogurt, How to Make Sour Cream, and How to Make Buttermilk Substitute.
- A good rule of thumb to keep in mind while alternating the recipe: note to hold back some liquid by using up to 3/4 in one go and adjust it accordingly to get the same consistency with mine.
Can I make the cupcake batter ahead of time?
I don’t recommend making the batter ahead of time and storing it in the fridge.
- Baking powder gets activated the moment it’s mixed with wet ingredients and during baking.
- So to achieve the best rising result, I suggest you bake them off and then freeze. Thaw them overnight in the fridge or on the counter for half an hour or so. Then reheat them in the oven, and enjoy!
Or you can leave out baking powder and mix other ingredients then keep the mixture in the fridge. Gently fold in baking powder when ready to bake.
Can I bake these crazy cupcakes into a full-size cake?
Yes, you can bake this into a full-size cake.
- This recipe makes roughly 4-4 1/2 cups of batter. You can bake this recipe in an 8-inch round cake tin, an 8-inch by 8-inch square brownie pan, or a standard 9-inch by 5-inch standard loaf tin. These three pan sizes can hold up to 8 cups to provide enough room for the batter to rise.
- Bake it at 350°F (180°C) until: no wetness on top, firm to touch in the center, the edge pulls away from the mold a little bit, or a toothpick inserted comes out clean.
How can I make cupcakes less sweet? How much less sugar can I use?
Sugar is not just a sweetener, it’s also a great binding agent. More importantly, sugar is creamed in after the butter is beaten fluffy, to incorporate more air in until the mixture is even lighter and pale in color so cupcakes will be light and fluffy in texture instead of being dense.
This would be sacrificed to some point if you cut back the sugar by more than ¼ .
Can I bake Crazy Cupcakes in a convection oven with fan on, or an air fryer?
Yes, you can bake this recipe in a convection oven or an air fryer.
- An air fryer works like a convection oven which is fan assisted with heating elements on the ceiling inside the baking chamber.
- You should lower your temperature by about 25°F(15°C) compared to the recipe or follow the manual instructions . use the same telltale sign to know when they’re done.
Check Out These Other Recipes!
- Pink Velvet Cupcakes
- Toaster Oven Cupcakes
- Pizza Cupcakes
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
IMPORTANT NOTE:This recipe was updated and improved on 6/19/2023 to include the most commonly and frequently asked questions and answers.
