One cupcake batter, many delicious options: This simple basic cupcake recipe with frosting can be wonderfully modified – whether with chocolate or nuts, fruits, or spices. In this article, we read about How to make cupcakes?
baking time22 min.
Quantity: 12 pieces
For the dough
- 150 grams of butter soft
- 120 grams of sugar
- 2 medium-sized eggs
- 230 grams of wheat flour, possibly part of cornstarch
- 1 1/2 teaspoons of baking powder
- 1 pinch of salt
- 130 milliliters of milk or cream or juice
For the frosting
- 100 grams of butter soft
- 130 grams of powdered sugar
- 200 grams of cream cheese creamy
- Preheat the oven to 175 degrees top and bottom heat. Beat the softened butter with sugar until frothy. Add the eggs one by one and stir well each time.
- Mix the flour, baking powder, and salt. Add to the egg mixture alternately with the milk and stir vigorously but briefly. If necessary, use a little less or more milk until the dough falls off the spoon with difficulty.
- Fill the batter into muffin molds made of paper or silicone and ideally place them in a muffin tin as well. Bake for around 22 minutes. Let cool down.
- For the frosting, beat the softened butter with the powdered sugar until frothy. Stir in the cream cheese spoon by spoon. If necessary, chill the frosting for another 10 minutes, then sprinkle it on the cooled cupcakes.
- For chocolate cupcakes, fold in, for example, chocolate drops or chocolate flakes; alternatively, add 2 tablespoons of baking cocoa and use less flour instead
- For vanilla cupcakes, replace some of the sugar with vanilla sugar and add some vanilla pulp.
- To modify, stir in spices and flavoring ingredients such as lemon zest, orange zest, cinnamon, or the like
- For fruity cupcakes, for example, carefully fold in fresh blueberries, raspberries, apple pieces, or the like
- Instead of the simple cream cheese frosting, other toppings such as buttercream, ganache, or chocolate cream cheese frosting are also suitable. All recipes are in this collection.
A lavish cupcake frosting is part of it, be it buttercream, cream cheese topping, or ganache. In this post, I describe how you can easily decorate cupcakes with piping nozzles. In addition to single-colored creams, colored and multi-colored toppings are also possible. For decorating, I usually also use sugar decorations, chocolate shavings, chopped nuts, or fruits. Important: The tartlets must have cooled down before the topping is added!
Tips & tricks for batter
To make sure you succeed with this sponge, read through my basic recipe. There are also answers to common questions such as: when does sponge cake get greasy? or why does batter curdle? Click here for the basic sponge recipe.
The cupcakes open too much or bulge too much
In the case of muffins, it is intended that they rise really nicely in the middle and maybe even “pop” slightly. Cupcakes, on the other hand, should be rather flat, especially because of the frosting. The fact that cupcakes rise too much can be due to too much baking powder or hot air instead of top and bottom heat. If it has already happened: Cut off the bonnet a little and decorate the cupcakes with frosting If you use a lot of batter per mold, you risk the cupcakes overflowing.
The cupcakes are collapsing
At least as disappointing: the cupcakes collapse after baking. This can happen if the dough has been stirred for too long after adding the flour, is too moist due to a large number of eggs or fat, or is simply not yet fully baked. Are the cupcakes too dry? Then the dough was possibly too dry – or too long in the oven.
The cupcakes come off the molds
While cupcakes with too little fat often stick to paper cases, cupcakes with a lot of fat or moisture tend to loosen too much – which doesn’t look nice either. Sometimes it also depends on the quality of the material of the paper liners. Some are greaseproof and some are not. Two tips: To cool down, take the cupcakes out of the baking tray, i.e. the muffin tray, immediately after baking. And please do not put it in an airtight container while it is still lukewarm – even then, the paper cases often come off quickly.
The frosting is too runny or soft
The cupcake cream is too runny if you stir it for too long. Or maybe the ingredients weren’t at the same temperature. For some types of frosting, it also makes sense to put them briefly in the refrigerator again before spraying or spreading them.
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