Cupcakes Recipes - Crazy for Crust https://www.crazyforcrust.com/recipes/cupcake/ Recipes... With a Slice of Life Fri, 14 Jun 2024 07:51:09 +0000 en-US hourly 1 https://wordpress.org/?v=6.5.4 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png Cupcakes Recipes - Crazy for Crust https://www.crazyforcrust.com/recipes/cupcake/ 32 32 American Flag Cupcake Cake https://www.crazyforcrust.com/american-flag-cupcake-cake/ https://www.crazyforcrust.com/american-flag-cupcake-cake/#respond Fri, 14 Jun 2024 07:50:29 +0000 https://www.crazyforcrust.com/?p=62108 This Cupcake Cake is the best recipe for any patriotic party! I can promise, it’s easier than you think. Using boxed cake mix and prepared frosting makes this pull-apart cupcake cake so easy to make. It will be the star of your patriotic celebration! Why We Love This Recipe If you’re looking for the perfect…

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]]> This Cupcake Cake is the best recipe for any patriotic party! I can promise, it’s easier than you think. Using boxed cake mix and prepared frosting makes this pull-apart cupcake cake so easy to make. It will be the star of your patriotic celebration!

Overhead shot of american flag cupcake cake next to patriotic toppings and straws

Why We Love This Recipe

If you’re looking for the perfect dessert for Memorial Day and the 4th of July, this cupcake cake might just be what you’re looking for! It’s easy to make with some shortcuts and the best dessert to serve a crowd!  You can make these regular or mini sized too!

I LOVE a pull-apart cake for a party! Cupcakes are easy to serve – They are individual cupcakes, so everyone can just grab one, and there’s no hassle with slicing a big cake. Even though it’s not a cake, you can still decorate it like it is – in this case, the cupcakes are frosted and arranged so they look like the American flag.

Overhead shot of all the ingredients needed to make the american flag cupcake cake

Ingredients Needed

  • White Cake Mix: I always use 15-ounce boxes, so double-check the size.
  • Prepared White Frosting: You’ll tint some of the frosting, so you’ll want to buy three containers.
  • Egg Whites: Using just the whites to make the cupcakes keeps them very white. You can use whole eggs, too, but that means your cupcakes will have a subtle yellow tint. See the notes in the recipe card for more details about this.
  • Vegetable Oil
  • Milk: You can use whole, low fat or nonfat.
  • Food Coloring: I recommend using gel food coloring for the best colors. You’ll need red and blue.
  • White Sugar Pearl Sprinkles: You’ll use these on the blue cupcakes to create the stars.

Variations

Make these totally from scratch with my yellow cupcake recipe or chocolate cupcake recipe. And my vanilla buttercream frosting is perfect for the decoration. Or make a funfetti flag cake!

Mini or Regular Size Cupcakes

  • Regular Sized Cupcake Cake: You’ll need about 35 cupcakes (the recipe makes 38).
  • Mini Cupcake Cake: Just use one box (half the recipe as written) and you’ll have plenty. It makes about 60 mini cupcakes.
Overhead shot of mixing bowl full of vanilla cupcake batter
Overhead shot of two bowls of icing being mixed with blue and red food coloing
Overhead shot of vanilla cupcakes lined up on cutting board before being decorated
Overhead shot of vanilla cupcakes on cutting board with two rows decorated with white frosting
Overhead shot of vanilla cupcakes on cutting board with two rows decorated with white frosting and two decorated with red frosting

How to Make a Cupcake Cake

  1. Bake your cupcakes and allow to cool.
  2. Place your cupcakes on a cake board or a wire rack covered in parchment paper. Arrange them into five rows of seven cupcakes each. Place them right next to each other, so they’re snug.
  3. Divie frosting into 3 bowls and color one red, one blue, and leave one white. I love using gel food coloring for vibrant colors.
  4. White Stripes: Frost the second row and then every other white. Frost the cupcakes close together so the frosting of each cupcake meets.
  5. Red Stripes: Frost the same way, but fill in with red frosting.
  6. Blue: The size of the blue section will depend on how many cupcakes you have. Large cupcakes: the top 6 cupcakes. Mini Cupcakes: Use the top 9. Frost each cupcake blue and add some sprinkles for stars.
Close up shot of american flag cupcake cake on wooden cutting board

Expert Tips

  • The food coloring is really important, and I don’t recommend using water-based food coloring because the colors aren’t as vibrant and it’s hard to get true red. A Gel type is best, and I use either Americolor or Wilton brands (see how bright they can be in my patriotic cake).
  • When you tint the frosting, it’s always better to start with a small amount and add more until you get your desired color. I think frosting always looks the best once it’s on the cupcakes, so don’t worry if the color doesn’t look perfect in the bowl. Once it settles into the frosting, it will look great.
  • If you use another frosting tip than what is suggested in the recipe, you may need more frosting. 
  • Definitely start on the outer edge of the cupcakes when you frost them. This will give your cupcake cake a more uniform look for the frosting.
  • Feel free to make the cupcakes a day in advance, cool them completely, and store them in an airtight container. The next day all you will need to do is frost them.
Overhead shot of american flag cupcake cake next to patriotic toppings and straws

FAQs

How do you store a cupcake cake?

Store it loosely covered. I prefer the refrigerator just so the frosting doesn’t get too soft.

Can you make a cupcake cake ahead?

Yes, you can make this up to one day ahead. Store in the refrigerator.

How many cupcakes are in a cupcake cake?

That depends on the shape and size. This cake uses about 35 cupcakes. Make it bigger by doubling the recipe if you want.

Overhead shot of american flag cupcake cake next to patriotic toppings and straws
Print

American Flag Cupcake Cake Recipe

This American Flag Cupcake Cake will be the star of your patriotic celebration! It’s so simple to make using boxed cake mix and premade frosting.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 38 cupcakes
Calories 56kcal
Author Dorothy Kern
Cost 15

Ingredients

  • 2 (approx 15 ounces each) boxes white cake mix
  • 1 cup (124g) all-purpose flour
  • 10 large Egg Whites
  • 1 cup Vegetable Oil
  • 1 cup sour cream room temperature
  • 1 ½ cups milk (any kind)
  • 3 16-Ounce Containers White Frosting
  • Red Gel Food Coloring
  • Blue Gel Food Coloring
  • White Sugar Pearl Sprinkles

Instructions

  • Preheat the oven to 350 °F and line an average cupcake pan with white cupcake liners. Or use mini cupcake pans (you'll need at least two 24-cavity pans)
  • In a large mixing bowl, add the cake mixes, eggs, milk, sour cream, flour and oil. Mix well using a hand mixer, or by hand. Remove as many lumps as possible.
  • Fill each cupcake liner about half full. This was about ¼ cup each. You don’t want them to puff up too much past the liner top as it makes it harder to decorate them.
  • Bake for 15 minutes or until a toothpick comes out clean. Move to a wire rack to fully cool.
  • Using a cake board or wire rack covered in parchment paper, position your cooled cupcakes in 5 lines of 7 (35 cupcakes total). Push them right up against each other so they’re nice and snug.
  • Place 1 ½ containers of the white frosting in a medium mixing bowl and red gel food coloring. Be sure to use “Super Red” or “Red Red” and you’ll need about 1 teaspoon. Note, it won’t look as red as you want it, but once it settles and you get it on the cupcakes, the red really pops.
  • Place one container of frosting in another mixing bowl and add about ⅓ of the tube of blue gel food dye (if you use the same kind I do, see notes below). You can also add a bit at a time and mix it in until it reaches a rich blue. Be sure to mix until no white or blue streaks appear.
  • Place the blue frosting in a frosting bag and use an Ateco #826 frosting tip or a Wilton 1M to pipe the frosting onto the top first three cupcakes of the first two lines. This will be 6 cupcakes total. Start at the top and outside edge of the cupcake, move in a counterclockwise motion, with fluid movement, keep moving your hand in a circle until you reach the middle. Ever so lightly, boink the tip down just a bit and bring it back up so it leaves a mini spike in the middle of the cupcake.
  • Sprinkle the white sugar pearls over the blue cupcakes only.
  • Repeat the frosting process for the red frosting and finish out the top first line, do the third full row of cupcakes, and the last entire row of cupcakes.
  • Decorate the remaining cupcakes with the leftover white frosting. Enjoy!

Video

Notes

For MINI Cupcakes: Use one box of cake mix, 1/2 cup all purpose flour, 5 large egg whites, 3/4 cup milk, 1/2 cup sour cream and 1/2 cup vegetable oil.
Tips:
  • I prefer Americolor or Wilton for gel food coloring, but you can also use store brand. I don’t recommend using water-based food coloring (i.e. the grocery store aisle kind). Just take your time and add a bit at a time until you reach your desired color. The colors always look better once applied and turned into a cake. So, if it’s not exactly the color you were hoping for, it will still look amazing, so don’t fret.
  • This batch of mix gave me about 38 cupcakes, so you may have a couple extra like I did. That’s ok. That gives you extra cupcakes to test your frosting work on before starting on the actual cake.
  • You can use another cupcake frosting tip if you like, just know that some tips will allow more frosting to come out. This means you might need more frosting.
  • When you normally frost cupcakes, you don’t start on the outer edge. However, with this cake, you want to cover as much space as possible.
  • You want the cupcakes as snug as possible so it looks more like a cake and not separate cupcakes. This also makes it much nicer when doing the frosting.
  • You can use just 2 large eggs instead of 4 egg white, if preferred. This will just make the cake mix have a slightly yellowish tint.

Nutrition

Serving: 1cupcake | Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 9mg | Potassium: 14mg | Fiber: 1g | Sugar: 1g | Vitamin A: 10IU | Calcium: 8mg | Iron: 1mg

4th of July Desserts

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]]> https://www.crazyforcrust.com/american-flag-cupcake-cake/feed/ 0 Oreo Cupcakes https://www.crazyforcrust.com/oreo-cupcakes-recipe/ https://www.crazyforcrust.com/oreo-cupcakes-recipe/#comments Thu, 25 Apr 2024 09:23:00 +0000 https://www.crazyforcrust.com/?p=55608 Oreo Cupcakes are ALL about the Oreos! This chocolate cupcake recipe comes with a surprise cookie at the bottom – plus it is topped with a rich and creamy cookies ‘n cream frosting. Any Oreo lovers in your life will be very happy with this recipe! BEST Oreo Cupcakes From Scratch I just love an…

The post Oreo Cupcakes appeared first on Crazy for Crust.

]]> Oreo Cupcakes are ALL about the Oreos! This chocolate cupcake recipe comes with a surprise cookie at the bottom – plus it is topped with a rich and creamy cookies ‘n cream frosting. Any Oreo lovers in your life will be very happy with this recipe!

chocolate cupcake split in half with white Oreo frosting and a mini Oreo on top.

BEST Oreo Cupcakes From Scratch

I just love an Oreo cookies and cream dessert and these cupcakes take the Oreo flavor to the next level! These decadent chocolate cupcakes have an entire whole Oreo baked into the bottom of each cupcake and the frosting has crushed Oreo crumbs throughout – they’re an extreme Oreo dessert!

These are completely from scratch but you can turn them semi-homemade by starting the cupcakes with a cake mix – as long as you make the Oreo Frosting no one will know. In fact, they’ll be asking for MORE!

ingredients in oreo cupcakes laid out on the white marble counter.

Important Ingredients

  • Buttermilk: Buttermilk does so much, like being acidic which reacts with the baking soda. This reaction helps the cupcakes puff up while they bake.
  • Oreos: For this chocolate recipe I used a pack of classic Oreos. These will be used whole and chopped. I also topped the cupcakes with a mini Oreo cookie.
  • Cocoa Powder: I always use natural unsweetened cocoa powder because the cupcake recipe uses baking soda and that can react with Dutch-process cocoa.
  • Marshmallow Fluff: Marshmallow Cream gives the frosting a fluffy texture and completes the cookies and cream taste.

Click to see the recipe card below for full ingredients & instructions!

process shot of Oreo cupcakes being made.
process shot of Oreo cupcakes being made.
process shot of Oreo cupcakes being made.
process shot of Oreo cupcakes being made.
process shot of Oreo cupcakes being made.
process shot of Oreo cupcakes being made.

Step-by-Step Instructions

process shot of Oreo cupcakes being made.

1. Whisk together the dry ingredients (including the sugar) in a large bowl.

process shot of Oreo cupcakes being made.

2. Whisk together the wet ingredients in another bowl. Make sure to start with the hot water – this helps bloom the cocoa and give you a rich flavor.

process shot of Oreo cupcakes being made.

3. Whisk the wet ingredients into the flour mixture until smooth.

process shot of Oreo cupcakes being made.

4. Line cupcake pan with paper liners. Spoon cupcake batter into the pan and press an Oreo into each cupcake.

process shot of Oreo cupcakes being made.

5. Bake the cupcakes until a toothpick comes out clean. Make your frosting and frost cupcakes as desired.

chocolate cupcake with white Oreo frosting and a mini Oreo on top.

Expert Tips

  • If you don’t have buttermilk, don’t worry – you can make your own. Learn all about how to make buttermilk here.
  • You can add the frosting two different ways! Feel free to pipe it on normally with a piping bag, or just grab some on a knife and smooth it out. If you want to pipe the frosting, you’ll want to make sure your chopped Oreos are more like crumbs so it’ll pipe easier.
  • Don’t spend any time removing the cream from the oreos! Just chop them up as they come! If you want a better way to break them, roll them in a bag with a rolling pin.
  • If you want to not go completely homemade, use a chocolate box mix from the store. Just mix it up like you normally would, then add an Oreo in the bottom of each cupcake liner like I call for, and make my frosting.
  • Make the frosting into Oreo Cream Cheese Frosting just by adding chopped Oreos into my favorite frosting recipe.

FAQs

How to store Oreo Cupcakes?

Store these in an airtight container in room temperature or in the fridge if they’ll be out longer than a few hours. You can also freeze the cupcake and the frosting (before frosted) so you can make them ahead.

chocolate cupcake split in half with white Oreo frosting and a mini Oreo on top.
Print

Oreo Cupcakes Recipe

Oreo Cupcakes are an easy from scratch chocolate cupcake filled with Oreos and topped with an Oreo frosting!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 1 hour
Total Time 1 hour 45 minutes
Servings 24 cupcakes
Calories 385kcal
Author Dorothy Kern
Cost $8

Ingredients

For the Cupcakes:

  • 1 ¾ cups (347g) granulated sugar
  • ¾ cup (63g) unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 2 ½ cups (310g) all-purpose flour
  • ½ cup (119 ml) vegetable oil
  • 2 large eggs
  • 1 cup (237ml) hot water
  • 1 cup (237ml) buttermilk
  • 1 tablespoon (15ml) vanilla extract
  • 24 Oreos any flavor

For the Frosting:

  • ½ cup (113g) unsalted butter , softened
  • ½ cup (96g) vegetable shortening
  • 1 7 ounce jar (196g) marshmallow fluff
  • 3 cups (339g) powdered sugar
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons heavy whipping cream
  • 10 Oreos chopped
  • Mini Oreos or additional Oreos, for garnish optional

Instructions

Make the Cupcakes:

  • Preheat oven to 350°F. Prepare cupcake pans with liners. Place an Oreo in the bottom of each cupcake liner.
  • Whisk together sugar, cocoa, salt, baking powder, baking soda, and flour in a large bowl. Set aside.
  • Whisk oil, eggs, water, buttermilk, and vanilla in a large measuring cup or bowl.
  • Pour wet ingredients into dry ingredients and whisk until smooth. Batter will be thin.
  • Pour into prepared pans and bake about 13-16 minutes, or until a toothpick comes out clean from the center. Cool completely before frosting.

Make the Frosting:

  • Beat the butter, shortening and fluff together in a large bowl until smooth.
  • Beat in the powdered sugar, 1 cup at a time. Mix in salt and vanilla and 1 tablespoon of cream, adding more slowly to get your desired texture. Stir in the chopped Oreos.
  • Frost as desired. Top with mini Oreos for garnish!

Video

Notes

  • Store cupcakes loosely covered at room temperature.
  • Make and freeze the cupcakes up to 2 months ahead (place in an airtight container).
  • Frosting can be frozen in an airtight container as well.

Nutrition

Serving: 1serving | Calories: 385kcal | Carbohydrates: 56g | Protein: 4g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 26mg | Sodium: 359mg | Potassium: 135mg | Fiber: 2g | Sugar: 40g | Vitamin A: 164IU | Calcium: 35mg | Iron: 3mg

Other Oreo Recipes

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]]> https://www.crazyforcrust.com/oreo-cupcakes-recipe/feed/ 6 The Best Chocolate Cupcake Recipe EVER https://www.crazyforcrust.com/the-best-chocolate-cupcakes/ https://www.crazyforcrust.com/the-best-chocolate-cupcakes/#comments Sun, 24 Mar 2024 10:12:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=4709 If you’ve been looking for the best Chocolate Cupcake Recipe, you’ve landed in the right place! These chocolate cupcakes are soft, moist, and rich – the only chocolate cupcake recipe you need forever. Homemade Chocolate Cupcakes Looking for the best chocolate cupcake recipe that will make you swoon? You’ve come to the right place! These…

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]]> If you’ve been looking for the best Chocolate Cupcake Recipe, you’ve landed in the right place! These chocolate cupcakes are soft, moist, and rich – the only chocolate cupcake recipe you need forever.

unwrapped cupcake with chocolate frosting and chocolate sauce drizzled over top.

Homemade Chocolate Cupcakes

Looking for the best chocolate cupcake recipe that will make you swoon? You’ve come to the right place! These ultra-chocolatey, fudgy cupcakes are a chocoholic’s dream come true. They’re easy enough for beginners but have that bakery-level flavor that will wow even the most discerning dessert lovers.

While I love a box cake mix, it never achieves the same level as making the recipe homemade. These cupcakes are made completely from scratch and they are so fluffy, moist, and delicious with the best chocolate flavor.

These a great for birthday parties, not only because they are delicious, but because they are accidentally egg and dairy free! This batch comes out to about 30 cupcakes so you’ll be set for any number of guests at any party. I frosted these cupcakes with chocolate buttercream frosting, but there are so many other options.

ingredients in chocolate cupcakes laid out on a marble counter.

Ingredients Needed

  • All-Purpose Flour, Granulated Sugar, Salt: Classic dry ingredients in cupcakes.
  • Unsweetened Cocoa Powder: Make sure to use regular cocoa powder not dutch-process cocoa powder. Since these cupcakes are leavened with Baking Soda, the recipe may have issues with dark cocoa.
  • White Vinegar: This activates the baking soda for a moist and fluffy cupcake. Don’t have it? Use lemon juice instead.
  • Vegetable Oil: I find oil in cupcakes keeps them super moist – canola oil may be substituted.
  • Hot Water: Helps bloom the cocoa powder release all its flavor. You can also add some espresso powder or Instant Coffee Granules to bring out the flavor even more.
process shot of chocolate cupcakes being made.
process shot of chocolate cupcakes being made.
process shot of chocolate cupcakes being made.

How to Make Chocolate Cupcakes

  • In a large mixing bowl, whisk the flour, sugar, cocoa, baking soda, and pinch of salt.
  • In a large mixing cup, combine the hot water, oil, vinegar, and vanilla.
  • Pour wet ingredients into the flour mixture and whisk just until the batter comes together. Don’t over mix it – it’s okay if there are a few lumps. That’s right – you don’t even need a stand mixer or hand mixer for this recipe!
  • Fill cupcake liners in a muffin pan about 2/3 full with batter and bake the cupcakes until a toothpick comes out clean. Cool them completely before frosting.

Chocolate Frosting + More Ideas

Frost cupcakes with your favorite frosting!

unwrapped cupcake with chocolate frosting and chocolate sauce drizzled over top.

Expert Tips

  • You don’t need a mixer – if you want to use one, mix at low speed until the dry ingredients are somewhat incorporated, then switch to high speed until the batter comes together. Use a paddle attachment if using a stand mixer. Be sure to scrape the bottom of the bowl.
  • Cupcakes are done when a toothpick entered in the center comes out clean.
  • If you do not have white vinegar, use lemon juice as a replacement. You won’t taste it – the acid is needed to activate the baking soda. You’ll be amazed at the tenderness of these cupcakes.
  • Don’t over mix the batter and don’t over fill the muffin tin – just fill it about 2/3 full for perfectly domed tops that don’t overflow.

FAQs

How to store this recipe?

Store in an airtight container for 3 days or in the freezer for up to a month. You can freeze frosted or unfrosted cupcakes.

Can you make this into a chocolate cake recipe?

You can make this into a layer cake – you’ll need 3 8-inch or 9-inch rounds. If you’re making a sheet cake, you can use a 9×13-inch pan but only fill it 2/3 full and make some cupcakes on the side.

unwrapped cupcake with chocolate frosting and chocolate sauce drizzled over top.
Print

The Best Chocolate Cupcake Recipe

The richest, most decadent chocolate cupcakes ever! You'll never make another chocolate cupcake again once you've had these.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 30 cupcakes
Calories 258kcal
Author Dorothy Kern
Cost $10

Ingredients

Instructions

  • Preheat oven to 350°F. Line cupcake pans with liners (about 30).
  • Whisk flour, sugar, cocoa, baking soda, and salt in a large mixing bowl.
  • Combine water, oil, vinegar, instant coffee (if using), and vanilla in a large mixing cup.
  • Whisk to combine, then add to the dry ingredients and whisk just until the batter comes together. A few lumps are okay.
  • Fill cupcake liners about ⅔ full and bake for about 12-15 minutes or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
  • While the cupcakes are cooling, make desired frosting. Frost as desired.

Video

Notes

  • The original recipe in this post included this cooked frosting.
  • Store unfrosted cupcakes in an airtight container in the refrigerator for up to 2 days to keep them fresh. Once frosted, store at room temperature loosely covered.
  • You can also freeze unfrosted or frosted cupcakes.
  • The coffee granules are optional but help bring out the chocolate flavor, as does the hot water.
  • Do not use dutch process cocoa in this recipe.

Nutrition

Serving: 1cupcake | Calories: 258kcal | Carbohydrates: 94g | Protein: 2g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 23mg | Sodium: 148mg | Fiber: 23g | Sugar: 2g

Other Cupcake Recipes

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]]> https://www.crazyforcrust.com/the-best-chocolate-cupcakes/feed/ 166 Tiramisu Cups https://www.crazyforcrust.com/tiramisu-cups-to-go/ https://www.crazyforcrust.com/tiramisu-cups-to-go/#comments Sat, 23 Mar 2024 08:20:58 +0000 http://66.147.244.75/~crazyfp4/2012/04/tiramisu-cups-to-go/ This Tiramisu Cups Recipe is my favorite dessert for any party or event. These cups have layers of tiramisu and cupcakes that are packaged up perfectly for dessert tables or on the go! Tiramisu Cupcakes Recipe To-Go When you want a cupcake but you also want to eat it with a spoon…or you’re having a…

The post Tiramisu Cups appeared first on Crazy for Crust.

]]> This Tiramisu Cups Recipe is my favorite dessert for any party or event. These cups have layers of tiramisu and cupcakes that are packaged up perfectly for dessert tables or on the go!

tiramisu in a clear plastic cup.

Tiramisu Cupcakes Recipe To-Go

When you want a cupcake but you also want to eat it with a spoon…or you’re having a party and want some fun dessert table single serve desserts – this is the recipe for you. Delicious tiramisu cream with vanilla cupcakes brushed with coffee – it’s the perfect dessert!

This classic Italian dessert definitely has my own spin on them! While Lady fingers are traditional in tiramisu, I decided to use a cupcake instead. Similarly, I used cream cheese instead of mascarpone cream! These changes make the recipe overall much easier and more accessible. You’re going to love it!

Ingredients Needed

  • Coffee: Make really strong coffee, strong instant coffee, or espresso.
  • Heavy Whipping Cream: For the whipped cream
  • Cream Cheese: If you can find mascarpone, you can use that, but I can never find it.
  • Cupcakes: Use my recipe or a box mix.
process shot of tiramisu cups being made.
process shot of tiramisu cups being made.

How to make Easy Tiramisu Cups

  • Brew coffee or espresso, let cool.
  • Beat heavy whipping cream until stiff peaks form using a stand or a hand mixer.
  • Beat cream cheese with powdered sugar until smooth, then mix in vanilla and 1-2 tablespoons of coffee to taste. Fold in whipped cream.
  • Slice each cupcake in half or thirds, depending on the size of your cups or how big you want each tiramisu to be. Place one cupcake slice in the bottom of a clear plastic disposable cup. Brush it with remaining coffee, then top with some of the tiramisu cream. Dust it with cocoa, then repeat for 1-2 more layers. Dust the top with cocoa.
tiramisu in a clear plastic cup.

Expert Tips

  • Store in refrigerator until ready to serve. To take these to-go, wrap the tops with plastic wrap. They make a great party treat or easy potluck item.
  • If you want to be more traditional, just replace the cupcake with some ladyfinger biscuits.
  • Use a piping bag to pit the tiramisu into the cups easily!

FAQs

How do you store this recipe?

Store these mini tiramisu cups in an airtight container.

tiramisu in a clear plastic cup.
Print

Tiramisu CupCake Recipe To Go

These Tiramisu Cups are a family favorite! They’re packaged to go in plastic cups – perfect for a potluck! Cupcakes are layered with an easy tiramisu mousse and is the most delicious pudding you’ll ever eat.
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 cupcakes
Calories 681kcal
Author Dorothy Kern
Cost $8

Ingredients

  • ¼ cup (59ml) cooled coffee or espresso
  • 1 cup (237ml) cold heavy whipping cream
  • 8 ounces (226g) cream cheese softened
  • 1 ½ cups (170g) powdered sugar
  • 1 teaspoon vanilla extract
  • 6-8 unfrosted baked and cooled vanilla cupcakes
  • Cocoa Powder for dusting

Instructions

  • Beat heavy whipping cream until stiff peaks form using a stand or a hand mixer. Set aside.
  • Beat cream cheese with powdered sugar until smooth, then mix in vanilla and 1-2 tablespoons of coffee to taste. Fold in whipped cream (or whipped topping, if you’re using).
  • Slice each cupcake in half or thirds, depending on the size of your cups or how big you want each tiramisu to be. Place one cupcake slice in the bottom of a clear plastic disposable cup. Brush it with remaining coffee, then top with some of the tiramisu cream. Dust it with cocoa, then repeat for 1-2 more layers. Dust the top with cocoa.
  • Store in refrigerator until ready to serve. To take these to-go, wrap the tops with plastic wrap. They make a great party treat or easy potluck item.

Notes

  • You can omit the heavy whipping cream and use cool whip instead
  • Store in refrigerator for up to 2 days (these are good made ahead so the flavors can meld).

Nutrition

Serving: 1tiramisu cup | Calories: 681kcal | Carbohydrates: 59g | Protein: 8g | Fat: 48g | Saturated Fat: 19g | Cholesterol: 109mg | Sodium: 308mg | Fiber: 7g | Sugar: 48g

Other Tiramisu Recipes

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]]> https://www.crazyforcrust.com/tiramisu-cups-to-go/feed/ 23 Triple Coconut Cupcakes https://www.crazyforcrust.com/triple-coconut-cupcakes/ https://www.crazyforcrust.com/triple-coconut-cupcakes/#comments Fri, 22 Mar 2024 12:00:00 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=4811 Coconut Cupcakes are super moist, easy, and full of coconut flavor! There is coconut in the cupcake batter, the cupcake and in the amazing and fluffy coconut buttercream. These cupcakes will become your new favorite recipe! Easy Coconut Cupcakes Recipe If you’re a coconut lover like me, you’re always on the hunt for new and…

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]]> Coconut Cupcakes are super moist, easy, and full of coconut flavor! There is coconut in the cupcake batter, the cupcake and in the amazing and fluffy coconut buttercream. These cupcakes will become your new favorite recipe!

cupcakes with buttercream frosting and coconut shredded on top.

Easy Coconut Cupcakes Recipe

If you’re a coconut lover like me, you’re always on the hunt for new and delicious ways to enjoy the flavor. Move over coconut cream pie: these incredibly coconutty coconut cupcakes are here! With a moist and soft crumb and perfect texture, they’re easy to make, bursting with coconut in every bite and you’re going to love them.

ingredients in coconut cupcakes laid out on a white counter.

Ingredients Needed

  • Sweetened Shredded Coconut: Also called angel flake, you’ll find it in the baking aisle.
  • Canned Coconut Milk: This can be found in the Asian foods aisle – use full fat coconut milk.
  • Coconut extract – amps up the coconut flavor of the frosting. You can also omit and just use vanilla extract.
  • All the ingredients for these classic cupcakes: Flour, baking powder, salt, butter, granulated sugar, eggs. All basic ingredients, but the key to a delicious cupcake.
  • My absolute favorite coconut buttercream frosting which is fluffy and SO GOOD.
process shot of coconut cupcakes being made.
process shot of coconut cupcakes being made.
process shot of coconut cupcakes being made.
process shot of coconut cupcakes being made.

How to Make Coconut Cupcakes

  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Using a hand mixer or a stand mixer fitted with the paddle attachment, cream sugar into softened butter until fluffy. Beat in eggs, one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with the coconut milk, mixing gently between each addition of the flour mixture. Mix until just combined. Stir in shredded sweetened coconut.
  • Pour batter into prepared muffin pan and bake until a toothpick comes out clean. Cool completely before removing and frosting.
  • To make the frosting, beat butter in a large bowl. Slowly beat in powdered sugar, salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.

Favorite Frostings

You aren’t limited to coconut frosting. Here are some other favorites for these cupcakes:

cupcakes with buttercream frosting and coconut shredded on top.

Expert Tips

  • You know your cupcakes are done baking when a toothpick comes out clean from the center.
  • Use room temperature ingredients for the perfect moist texture and don’t over mix the batter once the dry ingredients are added.
  • Fill the cupcake liner approximately 3/4 full for the perfect domed tops.
  • You can store these cupcakes for up to three days at room temperature, or for up to five days in the fridge. In the freezer, they’ll last for up to two months. 

FAQs

How do you store these cupcakes?

Store these cupcakes in an airtight container. They can freeze for 2 months!

Can I make these gluten free?

These cupcakes can be made with Gluten-Free 1:1 AP flour in an equal amount to the flour called for.

cupcakes with buttercream frosting and coconut shredded on top.
Print

Easy Coconut Cupcakes Recipe

Coconut Cupcakes from scratch with an easy fluffy coconut frosting – this is the best cupcake ever.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 259kcal
Author Dorothy Kern
Cost $8

Ingredients

For the Cupcakes

  • 2 cups (248g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ (170g) cup unsalted butter, melted
  • 1¼ (250g) cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup full-fat canned coconut milk
  • ½ cup shredded sweetened coconut

For the Frosting

  • 1 cup (226g) unsalted butter, softened
  • 4 cups (452g) powdered sugar
  • ½ teaspoon salt
  • 1 teaspoon coconut extract
  • ½ teaspoon vanilla extract
  • 2-4 tablespoons full-fat canned coconut milk
  • Additional shredded sweetened coconut, for topping

Instructions

  • Preheat oven to 350°F. Line cupcake pans with cupcake liners.
  • Whisk salt, baking powder, and flour in a medium sized bowl. Set aside.
  • Using a hand mixer, cream sugar into softened butter until fluffy, about 1-2 minutes. Beat in eggs, one at a time, then mix in vanilla extract.
  • Add dry ingredients alternately with the coconut milk, starting and ending with the flour, mixing gently between each addition. Mix until just combined. Be sure to scrape the sides of the bowl.
  • Stir in ½ cup shredded sweetened coconut.
  • Pour batter into prepared pans and bake approximately 12-18 minutes, or until a toothpick comes out clean. Cool completely before removing and frosting.
  • To make the frosting, beat butter in a large bowl with a hand mixer until smooth.
  • Slowly beat in powdered sugar until crumbly. Beat in salt and extracts. Add coconut milk, 1 tablespoon at a time, until you reach your desired consistency. Frost cupcakes as desired, sprinkle with additional shredded coconut.

Notes

  • This recipe is different than the original, which used cake mix. Find that recipe here.
  • Canned Coconut Milk can be found in the Asian foods aisle. You can substitute refrigerated coconut milk (a nondairy drink) but your result won’t be as coconut-y of a flavor.
  • Be sure to use room temperature ingredients for the best cupcakes.
  • Store cupcakes loosely covered on the counter or freeze in an airtight container.

Nutrition

Serving: 1cupcake | Calories: 259kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Cholesterol: 149mg | Sodium: 66mg | Fiber: 1g | Sugar: 25g

Other Cupcake Recipes




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]]> https://www.crazyforcrust.com/triple-coconut-cupcakes/feed/ 154 My Favorite Carrot Cake Recipes https://www.crazyforcrust.com/90-carrot-cake-recipes/ https://www.crazyforcrust.com/90-carrot-cake-recipes/#comments Sat, 17 Feb 2024 17:05:59 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=8264 We absolutely love carrot cake all year long – and my husband loves it so much I keep making new recipes with carrot cake flavors, like cookies or blondies, coffee cake, even cinnamon rolls. These are all my favorite carrot cake inspired recipes – you’re going to find something you love! 12 Best Carrot Cake…

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]]> We absolutely love carrot cake all year long – and my husband loves it so much I keep making new recipes with carrot cake flavors, like cookies or blondies, coffee cake, even cinnamon rolls. These are all my favorite carrot cake inspired recipes – you’re going to find something you love!

12 Best Carrot Cake Ideas

Carrot Cake Cookies Recipe
These Carrot Cake Cookies are soft, tender, loaded with shredded carrots, and topped with a fantastic cream cheese frosting. They taste just like carrot cake!
Get The Recipe
Carrot cake cookies on metal cooling rack, some with frosting on top
Carrot Cake Brownies Recipe
Fudgy brownies filled with the flavors of carrot cake topped with a cream cheese drizzle.
Get The Recipe
Close up shot of carrot cake brownies cut into squares with a cream cheese glaze
Carrot Cake Blondies Recipe
Carrot Cake Blondies are made with shredded carrots,cinnamon spice and topped with a luscious cream cheese frosting – which I think is the best part!
Get The Recipe
Stack of two carrot cake blondies on parchment paper
The BEST Carrot Cake Recipe
Naked Carrot Cake with Pecan Cream Cheese Icing – this easy cake recipe is the BEST carrot cake ever! Plus the frosting is to die for.
Get The Recipe
carrot cake layered with white frosting and decorated with pecans on a white plate.
The BEST Carrot Cake Loaf
This is the BEST Carrot Cake Loaf Cake you’ll ever make. It’s soft and FULL of carrot cake flavor with a delicious cream cheese frosting!
Get The Recipe
slices of carrot cake loaf
Carrot Cake Ice Cream Cake
My favorite carrot cake recipe with a cream cheese ice cream layer and topped with cream cheese whipped topping! The perfect cake for spring!
Get The Recipe
carrot cake covered in white frosting and cinnamon.
Carrot Cake Roll
A delicious spring version of your favorite cake roll: Carrot Cake Roll! An easy spicy carrot cake rolled with cream cheese frosting inside. Check out the video and photo tutorial for tons of tips and tricks!
Get The Recipe
carrot cake roll sliced on white platter
Coconut Carrot Bundt Cake Recipe
Coconut Carrot Cake – this easy carrot cake recipe is full of coconut with a cream cheese frosting. The perfect cake for spring, Easter, or any occasion! It’s an easy recipe that starts with a cake mix but you’d never know it.
Get The Recipe
Coconut carrot cake on mint green cake stand
Carrot Cake Pie
Two desserts in one! Carrot Cake Pie combines a pie crust with the flavors of carrot cake in blondie form. Perfect with the cream cheese whipped cream.
Get The Recipe
slice of carrot cake pie with whipped cream on white plate and fork
Carrot Cake Cheesecake Cupcakes Recipe
Carrot Cake Cheesecake Cupcakes are an easy way of combining carrot cake and cheesecake! This easy cupcake recipe is the original cheesecake cupcake and is topped with a cream cheese frosting.
Get The Recipe
cupcakes with tan frosting on a cutting board.
Carrot Cake Cinnamon Rolls Recipe
Carrot Cake Cinnamon Rolls start with the best cinnamon roll dough and are filled with a carrot cake brown sugar filing. These are soft and perfect with cream cheese frosting.
Get The Recipe
overhead shot of pan of unfrosted cinnamon rolls
Carrot Coffee Cake Recipe
This Carrot Cake Coffee Cake is our absolute favorite coffee cake. A traditional crumb coffee cake is mixed with the flavors of carrot cake for a delicious twist on brunch.
Get The Recipe
Slice of carrot cake coffee cake

Other Fun Carrot Cake Desserts

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]]> https://www.crazyforcrust.com/90-carrot-cake-recipes/feed/ 20 Rainbow Swirl Frosting https://www.crazyforcrust.com/rainbow-swirl-frosting-recipe/ https://www.crazyforcrust.com/rainbow-swirl-frosting-recipe/#comments Thu, 08 Feb 2024 10:08:50 +0000 https://www.crazyforcrust.com/?p=71164 Learn how to make Rainbow Frosting in a swirl pattern for cupcakes, cakes, and cookies! I’m sharing all of my secrets for the best rainbow frosting – it’s so pretty and easy to make. I can’t get over how pretty this is – and it tastes SO MUCH BETTER than store bought frosting! Rainbow Frosting…

The post Rainbow Swirl Frosting appeared first on Crazy for Crust.

]]> Learn how to make Rainbow Frosting in a swirl pattern for cupcakes, cakes, and cookies! I’m sharing all of my secrets for the best rainbow frosting – it’s so pretty and easy to make. I can’t get over how pretty this is – and it tastes SO MUCH BETTER than store bought frosting!

vanilla cupcakes with rainbow colored frosting on top.

Rainbow Frosting Cupcakes

One of my favorite frosting techniques is rainbow swirl frosting, and I think you’ll be surprised how easy it is to do. Next to sprinkles, swirl frosting is one of my favorite ways to decorate birthday cakes, rainbow cupcakes, and cookies. You can use any colors you want to dye frosting – I’ve used this same method to make Unicorn Cupcakes!

Make my rainbow cake with this colorful frosting and you’ve got an explosion of rainbows for any party. You can use my homemade American buttercream recipe or even cream cheese frosting for this (or use a can of frosting, I won’t tell). Kids and adults alike with love this frosting! It’s so pretty you can’t help but smile.

ingredients in rainbow frosting laid out on a marble counter.

Ingredients Needed

  • Vanilla Buttercream Frosting: For the best flavor, use my homemade recipe, or three cans of store-bought white or vanilla frosting.
  • Food Coloring: Gel coloring is the best for getting bright and vibrant colors. I usually use americolor gel food coloring but Wilton works too.
  • Cupcakes, Cookies, or Cake: Use your favorite vanilla cupcakes, chocolate cupcakes or anything you want to decorate with the frosting. Use colorful cupcake liners for even more rainbow fun!

I used the colors of the rainbow for this recipe. If you can’t find all of these colors, you can follow the instructions on the box and mix the ones you have to create the colors you want.

process shot of rainbow swirl frosting.
process shot of rainbow swirl frosting.
process shot of rainbow swirl frosting.
process shot of rainbow swirl frosting.

How to Make Rainbow Swirl Frosting

  1. You’ll want to make your frosting by mixing softened unsalted butter with powdered sugar, then adding the vanilla extract and heavy cream (or milk). You can make your frosting with a hand mixer or stand mixer. You want a regular frosting consistency – if you’re using gel coloring it won’t thin it like water-based coloring does.
  2. Divide the frosting into six bowls and tint each a different color. Stir well, so the colors are even.
  3. I place my colors in piping bags or sandwich bags and pipe each color in the order of the rainbow onto a large piece of plastic wrap.
  4. Form the frosting into a log by rolling up the plastic wrap and twisting the ends. Cut off one end of the plastic wrap.
  5. Fit a piping bag with a tip (I use a Wilton 1M piping tip which is a star tip). Place the frosting log in the bag, and then pipe the swirl frosting onto your cupcakes or cake. If you want, decorate with rainbow sprinkles or decorations!
vanilla cupcakes with rainbow colored frosting on top.

Expert Tips

  • I’ve already mentioned it, but it’s worth mentioning again: use GEL food coloring for the best results. Generic grocery store food coloring will not produce the same vibrant colors.
  • When you’re tinting your frosting, it’s always good to start with less and then add more to get your desired color.
  • This rainbow frosting is freezer-friendly! Once you’ve rolled it up in the plastic wrap and twisted the ends, place it in a freezer bag or airtight container, and it will keep for two months. Thaw it in the refrigerator before using it.

FAQs

How to store rainbow frosting?

Once you’ve frosted your cake or cupcakes, keep them loosely covered, and they will keep at room temperature for two days or in the refrigerator for four days.

Overhead shot of rainbow swirl frosting on top of vanilla cupcakes
Print

Rainbow Swirl Frosting Recipe

Rainbow Swirl Frosting is an easy rainbow buttercream recipe perfect for cupcakes, cakes or cookies! Learn how to make swirl frosting – it’s so pretty and easy to do.
Course Dessert
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 16 cupcakes
Calories 50kcal
Author Dorothy Kern
Cost $5

Ingredients

Instructions

  • Divide frosting among 6 bowls.
  • Tint each bowl of frosting a different color, stir to mix.
  • Place each frosting color in a sandwich bag and cut off one tip.
  • Lay a sheet of plastic wrap on your work surface.
  • Pipe a straight vertical line in each color, right next to each other, in the order of the rainbow: red, orange, yellow, green, blue, purple.
  • Roll up the plastic wrap and twist the ends. Cut off one end.
  • Fit a piping bag with desired tip. Add the frosting log.
  • Frost cupcakes or cake as desired.

Video

Notes

  • Substitute 3 cans vanilla or white icing from the store.
  • Use GEL food coloring for best results. If you don’t have all 6 colors, refer to the box or website of the brand you’re using to find the color chart for mixing desired colors.
  • Want pink in your rainbow? Skip the red and use pink instead.
  • My cupcakes are frosted with a Wilton 1M tip (open star).
  • Store cupcakes or cake loosely covered on the counter for up to 2 days, in the refrigerator for 4 days or freeze frosting for up to 2 months. Thaw in refrigerator.

Nutrition

Serving: 1serving | Calories: 50kcal | Carbohydrates: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1mg | Potassium: 1mg | Sugar: 1g | Calcium: 1mg

Other Frosting Recipes

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]]> https://www.crazyforcrust.com/rainbow-swirl-frosting-recipe/feed/ 2 Brownie Cupcakes https://www.crazyforcrust.com/brownie-cupcakes/ https://www.crazyforcrust.com/brownie-cupcakes/#comments Mon, 08 Jan 2024 09:53:16 +0000 http://66.147.244.75/~crazyfp4/2011/05/brownie-cupcakes/ These Brownie Cupcakes are the best chocolate dessert. They are fudgy and chocolatey brownies in the shape of a cupcakes that can be frosted with any frosting you’d like – these are epic! Brownie Cupcakes from a mix Not only are brownies delicious and easy to make, but this recipe takes easy to the next…

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]]> These Brownie Cupcakes are the best chocolate dessert. They are fudgy and chocolatey brownies in the shape of a cupcakes that can be frosted with any frosting you’d like – these are epic!

cupcake made of brownies with chocolate frosting on top.

Brownie Cupcakes from a mix

Not only are brownies delicious and easy to make, but this recipe takes easy to the next level! These cupcakes are made from a box mix, which you can use your favorite brand. If you would like to make the recipe all from scratch, you can make my brownie cupcakes from scratch! But if you need an easy recipe on the go–this ones for you.

These cupcakes have the best flavor and texture and are so good with a frosting on top. These are one of my favorite cupcake recipes ever – even better than cupcakes made from chocolate cake! Use your favorite frosting and you have brownie cupcakes in no time at all.

ingredients in brownie cupcakes laid out on a marble counter.

Ingredients Needed

  • Brownie Mix: Use a standard size brownie mix made for a 9×13-inch pan.
  • Vegetable Oil: You can also use melted unsalted butter.
  • Frosting: Use any kind of frosting you want – canned or homemade frosting.

Click to see the recipe card below for full ingredients & instructions!

process shot of the making of brownie cupcakes.
process shot of the making of brownie cupcakes.
process shot of the making of brownie cupcakes.

How to make Easy Brownie Cupcakes

  • Preheat oven to 350°F. Line pans with muffin cups.
  • Stir brownie mix with oil, water, and eggs in a large bowl with a wooden spoon or spatula until mostly smooth. You can do this by hand or with an electric mixer.
  • Fill cupcake liners 2/3 full. Bake 18-25 minutes in the preheated oven until a toothpick comes out clean from the center of the cupcake. Cool completely before frosting.
  • Frost as desired. Store in an airtight container for up to 3 days or freeze for up to 2 months.
cupcake made of brownies with chocolate frosting on top.

Expert Tips

FAQs

Can you freeze these cupcakes?

You can! Freeze them in an airtight container for up to 2 months!

cupcake made of brownies with chocolate frosting on top.
Print

Brownie Cupcakes from a mix

These brownie cupcakes are delicious and easy to make. They are fudgy and sweet and can be made straight from a box mix!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cupcakes
Calories 290kcal
Author Dorothy Kern
Cost $7

Ingredients

  • 1 box brownie mix (for a 9×13-inch pan)
  • ½ cup (118ml) vegetable oil
  • 3 tablespoons (45ml) water
  • 3 large eggs
  • Chocolate Frosting or frosting of choice

Instructions

  • Preheat oven to 350°F. Line cupcake pans with liners.
  • Mix brownie mix with oil, water, and eggs in a large bowl with a wooden spoon or spatula until mostly smooth (batter may have small lumps).
  • Fill cupcake liners ⅔ full. Bake 18-25 minutes or until a toothpick comes out clean from the center of the cupcake. Cool completely before frosting.
  • Frost as desired. Store in an airtight container for up to 3 days or freeze for up to 2 months.

Notes

Use any frosting for these: chocolate frosting, cream cheese frosting, vanilla buttercream – there are so many options.

Nutrition

Serving: 1serving | Calories: 290kcal | Carbohydrates: 33g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 140mg | Potassium: 15mg | Sugar: 21g | Vitamin A: 59IU | Calcium: 6mg | Iron: 1mg

Other Brownie Recipes

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]]> https://www.crazyforcrust.com/brownie-cupcakes/feed/ 11 Fun Halloween Cupcakes (5 Ways) https://www.crazyforcrust.com/halloween-cupcakes-5-ways/ https://www.crazyforcrust.com/halloween-cupcakes-5-ways/#respond Mon, 09 Oct 2023 14:09:37 +0000 https://www.crazyforcrust.com/?p=65197 Adorably spooky Halloween Cupcakes with five different designs! Whether you want creepy spiders, wicked witches, happy pumpkins, festive Mickeys, or googly-eyed monsters, I’ve got you covered with these easy Halloween cupcakes. I’m not a cake decorator, so if I can make these so can you! Easy Halloween Cupcakes Anyone Can Make I am so excited…

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]]> Adorably spooky Halloween Cupcakes with five different designs! Whether you want creepy spiders, wicked witches, happy pumpkins, festive Mickeys, or googly-eyed monsters, I’ve got you covered with these easy Halloween cupcakes. I’m not a cake decorator, so if I can make these so can you!

Overhead shot of halloween cupcakes decorated as pumpkins, spiders and monster eyes

Easy Halloween Cupcakes Anyone Can Make

I am so excited to share these quick and easy Halloween cupcakes with you today! If you’ve been looking for cupcake ideas for a Halloween party, I’ve created five different sweet cupcake toppers that are so easy anyone can make them.

Why you’ll love this recipe

Half the challenge with decorating cupcakes is having the right tools, so you will find everything you need in this post to make these! From frosting to food coloring to tips and Halloween cupcake decorations – it’s all here!

These five designs range from really, really easy to easy! Anyone can make them, and with my tips, they’ll look like a pro made them. Plus, you can make the frosting and cupcakes from scratch or use your favorite cupcake mix and canned frosting to make it even easier.

Overhead shot of halloween cupcakes decorated as spiders, witches hats and mickey mouse

Basic Ingredients

  • You will need 24 cupcakes baked and cooled. You can make any flavor you like!
  • You will also need two batches of homemade vanilla buttercream frosting, or you can use four cans of vanilla frosting instead.
  • Depending on which cupcakes you make, you may need some chocolate frosting, which you can make or use store-bought. Peanut Butter frosting is great too, depending on what design you’re making.

Cupcake Recipes

Basic Supplies

  • Piping bags
  • Wilton piping tips (see the list under each design for specific tips)
  • Gel food coloring
  • Oreo cookies
  • Candy eyes (I’m a total sucker for Halloween cupcakes with eyes!)

These are just the general items you will need for all of the cupcake designs. Be sure to note the specific items for each design, including piping tips, frosting colors, and candy or cookies.

Three cupcakes decorated as pumpkins

How to Make Jack-O-Lantern Cupcakes

Green halloween cupcakes decorated with witches tops

How to Make Witch Cupcakes

  • Green gel food coloring – Color about two cups (or one can) of frosting green.
  • Purple gel food coloring
  • Wilton Open Star Tip: 1M tip
  • Oreo cookies for the base of the hat
  • Hershey’s Kisses to make the tip of the hat
Overhead shot of halloween spider cupcakes

How to Make Spider Cupcakes

  • White frosting
  • Chocolate frosting for the legs using a Wilton #5 tip
  • Oreos for the base of the spider body.
  • Candy Eyes
Purple and green cupcakes with googly eyes in the icing

How to Make Monster Cupcakes

  • Purple and/or gel food coloring (or any colors)
  • Wilton Open Star Tip: 1M tip
  • Candy eyes – They’re spooky halloween cupcakes with eyes!!
Halloween cupcakes decorated as Mickey Mouse

How to Make Copycat Mickey Halloween Cupcakes

These are also called Mickey Candy Corn Cupcakes!

  • Orange and Yellow gel food coloring
  • Wilton Open Star Tip: 1M tip – you’ll want to frost the cupcakes in the order of the candy corn colors: yellow then orange then white.
  • Chocolate candy melts or mini Oreos to make the Mickey ears.
Overhead shot of halloween cupcakes decorated as pumpkins, spiders and monster eyes

Tip From Dorothy

Expert Tips

  • How to store cupcakes: Store the cupcakes loosely covered in the refrigerator for up to 3 days.
  • You can freeze leftover cupcakes for up to 3 months.
  • How to make cupcakes ahead: bake the cupcakes up to a month ahead and freeze. Thaw before frosting.

FAQs

What is the best food coloring for frosting?

I always use gel food coloring because the colors are always vibrant.

Can I use homemade frosting for Halloween cupcakes? 

Yes, my homemade vanilla buttercream recipe is perfect for these cupcakes. You will need to make a double batch.

Which Halloween cupcake is the easiest to make for someone who isn’t good at decorating? 

The easiest ones to make are the monster cupcakes.

Overhead shot of halloween cupcakes decorated as pumpkins, spiders and monster eyes
Print

Halloween Cupcakes Recipe

If you’ve been looking for Halloween Cupcake ideas, here they are! This is a one-stop shop for these cute, fun or spooky cupcakes for the holiday.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Decorating Time 1 hour
Servings 24 servings
Calories 154kcal
Author Dorothy Kern
Cost $5

Ingredients

For the Spider Cupcakes:

  • ½ can chocolate frosting
  • Oreos
  • Candy Eyes

For the Witch Cupcakes:

  • Green Gel Food Coloring
  • Purple Gel Food Coloring
  • Oreos
  • Hershey’s Kisses

For the Pumpkin Cupcakes:

  • Orange Gel Food Coloring
  • Green Gel Food Coloring
  • ½ can chocolate frosting

For the Monster Cupcakes:

  • Purple Gel Food Coloring
  • Green Gel Food Coloring
  • Candy Eyes

For the Mickey Halloween Cupcakes:

  • Orange Gel Food Coloring
  • Yellow Gel Food Coloring
  • Chocolate Candy Melts or Mini Oreos

Instructions

  • Decide what designs you’re going to make and assemble the items you need.
  • Spider Cupcakes: Frost each cupcake with white frosting. Place chocolate frosting in a piping bag with a Wilton #5 tip. Pipe 4 legs on each side of the cupcake. Press an Oreo in the center. Pipe two dots of frosting in the center of the Oreo and add two small candy eyes.
  • Witch Cupcakes: Dye one can (about 2 cups) of frosting green. Use a Wilton 1M tip to pipe a flat swirl on the cupcake. Top with an Oreo. Add a bit more frosting and then top with an unwrapped Hershey’s Kiss. (If desired, use a different color frosting for that part, I used purple).
  • Pumpkin Cupcakes: Frost one can (about 2 cups) of frosting orange. Place frosting in a piping bag fitted with a Wilton #47 tip. Pipe stripes onto the cupcake with the flat edge of the tip pointing up. Add chocolate frosting to a bag fitted with a #5 tip and pipe the face. Use green frosting with tip #106 for the stem.
  • For the Monster Cupcakes: Color a can (2 cups) frosting purple and another can green (or any colors you want). Frost cupcakes using a 1M tip and place candy eyes randomly over the frosting.
  • For the Mickey Halloween Cupcakes: Color 1/3 of the frosting yellow, 1/3 orange and leave the rest white. Use three piping bags with 1M tips. Frost a flat yellow swirl on each cupcake. Chill 10 minutes. Repeat with orange, then chill, then repeat with white. Press two candy melts or mini Oreos on the frosting to resemble Mickey ears.
  • Store cupcakes in the refrigerator for up to 3 days.

Video

Notes

  • My vanilla buttercream will work great but if you’re short on time or want easy, use the canned frosting.
  • You can make chocolate frosting to use for the pumpkins and spiders, or buy a can to save time.
  • For the purple and green, check out the baking aisle because some brands of canned frosting sell colors (sold with sprinkles you can set aside for another use). It’s easier than trying to color the frosting.
  • I recommend using Gel food coloring (Wilton or similar) because it won’t thin the icing to get the vibrant colors you want like regular food coloring will.
  • My vanilla cupcake or red velvet cupcakes would be good here too. Or pumpkin cupcakes!
 

Nutrition

Serving: 1g | Calories: 154kcal | Carbohydrates: 25g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 141mg | Potassium: 41mg | Fiber: 1g | Sugar: 15g | Vitamin A: 22IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

Learn how to make Halloween Cupcakes! These easy, cute, fun and spooky ideas for 5 different cupcake decorations are simple to do, no fail and anyone can make them. Kids will love these!

Fun Halloween Desserts

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]]> https://www.crazyforcrust.com/halloween-cupcakes-5-ways/feed/ 0 Small Batch Red Velvet Cupcakes https://www.crazyforcrust.com/pink-velvet-cupcakes-for-two/ https://www.crazyforcrust.com/pink-velvet-cupcakes-for-two/#comments Fri, 06 Oct 2023 08:10:40 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=1268 These Small Batch Red Velvet Cupcakes are delicious. They are fluffy and moist cupcakes that you do not want to miss – and this recipe makes a perfect 4 cupcakes! Makes 4 Red Velvet Cupcakes I love this red velvet recipe because they are small batch! If you don’t know, a small batch means that…

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]]> These Small Batch Red Velvet Cupcakes are delicious. They are fluffy and moist cupcakes that you do not want to miss – and this recipe makes a perfect 4 cupcakes!

red cupcakes with frosting on top on a white plate.

Makes 4 Red Velvet Cupcakes

I love this red velvet recipe because they are small batch! If you don’t know, a small batch means that this recipe makes a smaller amount than usual. This recipe makes 4! It is so good because if you have a small group, you do not need to make an excessive amount of cupcakes!

Red velvet is always so fun because of how pretty they are. And they taste great too. They are so versatile and great for any event you have coming up! I’ve done all the math for you so you can make a small batch of cupcakes without having to divide or do fractions!

ingredients in red velvet cupcakes.

Ingredients Needed

  • Cocoa powder – Red velvet isn’t chocolate, but there is just a touch of cocoa in it.
  • Baking soda – This is how the cupcakes rise and get nice and fluffy.
  • Vegetable oil – Keeps the cupcakes super moist.
  • White Vinegar – The vinegar in red velvet cupcakes gives that signature flavor, helps activate the baking soda, and helps the red coloring pop.
  • Food coloring: Red for the amazing coloring, but this works with any color! You can use gel food coloring or regular.
  • Frosting: Cream Cheese Frosting is a classic pairing with red velvet.
process shot of red velvet cupcakes.
process shot of red velvet cupcakes.
process shot of red velvet cupcakes.
process shot of red velvet cupcakes.
process shot of red velvet cupcakes.

How to make Small Batch Cupcakes

  • Whisk together flour, sugar, cocoa, baking soda, and salt.
  • Mix together oil, vanilla, egg, and vinegar.
  • Stir wet ingredients into dry ingredients.
  • Add food coloring and stir.
  • Divide evenly 4 cupcake liners. Bake for 15-20 minutes, or until a toothpick comes out clean on the side (not necessarily in the center). Cool completely before frosting.
  • To make the frosting, beat cream cheese and butter with a hand mixer until creamy. Slowly beat in powdered sugar and vanilla extract until smooth. Frost as desired.
red cupcakes with frosting on top on a white plate.

Expert Tips

  • Cream cheese frosting is of course the classic frosting to go with small batch red velvet cupcakes, but you can use whatever frosting you’d like (vanilla buttercream is fantastic).
  • Make sure you let the cupcakes cool completely before frosting so the frosting can stay on the cupcakes correctly. 
  • You can also bake these in 2 (8-ounce) wide mouth mason jars. Baking time will be 20-25 minutes.

FAQs

Can you freeze cupcakes?

Yes you can! Store them in an airtight container to keep them fresh!

Can you dye them another color? 

For sure! Just use a different food coloring–blue velvet sounds great!

red cupcakes with frosting on top on a white plate.
Print

Small Batch Red Velvet Cupcakes Recipe

Make red velvet cupcakes – a small batch – 4 perfect cupcakes.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 cupcakes
Calories 145kcal
Author Dorothy Kern
Cost 6

Ingredients

  • 6 tablespoons + 2 teaspoons (52g) all-purpose flour
  • 5 tablespoons + 1 teaspoon (66g) granulated sugar
  • ½ teaspoon (1g) cocoa powder
  • ⅛ teaspoon baking soda
  • Pinch of salt
  • 4 tablespoons (60ml) vegetable oil
  • ⅛ teaspoon vanilla extract
  • 1 large egg
  • ½ teaspoon white wine vinegar
  • ¼ – 1 teaspoon food coloring
  • 4 tablespoons (57g) unsalted butter , softened
  • 4 ounces (113g) cream cheese , softened
  • 2 cups (226g) powdered sugar
  • ¼ teaspoon vanilla extract

Instructions

  • Preheat oven to 350°. Line a cupcake pan with liners.
  • Whisk together flour, sugar, cocoa, baking soda, and salt. Stir in oil, vanilla, egg, and vinegar. Add food coloring.
  • Divide evenly into muffin liners. Bake for 15-20 minutes, until a toothpick comes out clean on the side (not necessarily in the center). Cool completely before frosting.
  • To make the frosting, beat cream cheese and butter with a hand mixer until creamy. Slowly beat in powdered sugar and vanilla extract until smooth. Frost as desired.

Notes

  • You can also make this in 2 (8-ounce) wide mouth jars. Spray two half-pint wide mouth jars with cooking spray. Set on a small cookie sheet.
  • If you’re using gel food coloring you’ll only need a few drops.
  • Use pink or red or any color you want for these cupcakes!

Nutrition

Serving: 1cupcake | Calories: 145kcal

Other Red Velvet Recipes

 

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