Crazy Cupcakes

Crazy Cupcakes

In honor of  Cupcake Lover’s Day here are five food finds about cupcakes:

  •  Cupcake liners do more than make it easy to remove them from the pan. Traditionally, sides of tins are greased for easy removal, but also floured because the batter needs to have something to cling to. A cupcake liner takes care of both.
  • On August 15, 2009 GourmetGiftBaskets.com broke the world record for largest cupcake ever made. The cupcake was 1,224 pounds, 4 foot tall by 10 foot wide, and had 2 million calories.
  • One of the most popular cupcake bakery’s in the U.S. is Crumbs in New York City.
  • The first mention of a cupcake recipe goes as far back as 1796. Amelia Simms wrote a recipe in “American Cookery” which referenced, “a cake to be baked in small cups”.
  •  However, it wasn’t until 1828 that the actual word cupcake was used by Eliza Leslie in her cookbook “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats”.


  • Crazy Cupcake Batter
  • 1 cup (8oz/240g) sugar
  • 1 cup (8oz/240g) butter, softened
  • 4 eggs
  • 1 ⅔ cup (8oz/240g) all purpose flour
  • 1 teaspoon baking powder
  • 2 tablespoons milk


  • Carrot Cake Cupcakes
  • ½ tablespoons grated carrot
  • 1 teaspoon raisins, chopped
  • ¼ 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
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 1 teaspoon sprinkles
  • Buttercream frosting for topping
  • Sprinkles for garnish


  • Red Velvet Cupcakes
  • ½ 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



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.


  1. Preheat your oven to 350oF (180oC) 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.
  6. To flavor your cupcakes: Scoop a ¼ cup (4 tablespoons) of crazy cupcake batter in a bowl.
  7. Next depending on which flavor you’d like to make mix in your add-ins.
  8. Bake for 16 to 18 minutes then remove from the oven and allow to cool fully before frosting.
  9. Enjoy!

Recipe Courtesy of: Gemma’s Bigger Bolder Baking

About the author

Capturing and highlighting the great things Jackson County, Mississippi has to offer. From environment to education to endeavors of our residents, @jaxcohome is HOME to all things good.