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How To Make Even Cupcakes



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How To Make Even Cupcakes With Easy, Hassle-Free Recipes

Do you know how to make even cupcakes? What if I told you that getting your cupcakes even with every batch was as simple as creating a balanced batter? Well, it is! As usual, this post will walk you through exactly how to do that by showing you a few recipes that are easy to follow and spin into new recipes.

It’s all about the quality of your ingredients, ensuring that you get all your ingredients to room temperature before starting and using level scoops of batter in each cup. Let’s explore a few recipes that will walk you through exactly how to achieve this and replicate this every time after.

How To Make Even Cupcakes: Recipes

Vanilla Cupcakes with Maple Frosting

Perfect for every occasion, be it ordinary or extraordinary. Very healthy and moist and the maple frosting tops it all!

Serves: 10

Time: 1 hour 30 minutes

Ingredients:

Cupcakes:

  • ½ cup butter (softened)
  • ¾ cup white sugar
  • vanilla extract (1 teaspoon)
  • 3 eggs
  • 1 ½ cups all-purpose flour
  • salt (1/2 teaspoon)
  • baking powder (1 teaspoon)
  • whole milk (1/2 cup)

Frosting:

  • butter (1 cup, softened)
  • powdered sugar (2 cups)
  • vanilla extract (1 teaspoon)

Directions:

  1. For the cupcakes, mix the butter and sugar until fluffy and pale.
  2. Add the vanilla then stir in the eggs and mix well.
  3. Fold in the flour, salt, and baking powder, alternating it with the milk.
  4. Spoon the batter in a muffin tin lined with muffin papers.
  5. Bake in the preheated oven at 350F for 20-25 minutes or until they pass the toothpick test.
  6. For the frosting, mix the butter in a bowl until fluffy. Add the sugar and continue mixing until airy and pale.
  7. Add the vanilla then spoon the frosting in a pastry bag and pipe it over the chilled cupcakes.

Blueberry Frosted Cupcakes

Soft, light, and moist Blueberry Frosted Cupcakes. They are bursting with flavor and topped with a delicious blueberry frosting.

Serves: 12

Time: 1 hour 30 minutes

Ingredients:

Cupcakes:

  • softened (1/2 cup, softened)
  • white sugar (2/3 cup)
  • dark brown sugar (2 tablespoons)
  • 3 eggs
  • vanilla extract (1 teaspoon)
  • flour (1 ¾ cups, all-purpose)
  • baking powder (1 teaspoon)
  • salt (1/2 teaspoon)
  • buttermilk (1 cup)
  • blueberries (1 cup, fresh)

Frosting:

  • butter (1 cup, softened)
  • powdered sugar (2 ½ cups)
  • blueberry puree (1/4 cup)

Directions:

  1. For the cupcakes, mix the butter and sugars in a bowl until fluffy and pale.
  2. Add the eggs and vanilla and mix well then fold in the flour, salt, and baking powder.
  3. Stir in the buttermilk then fold in the blueberries.
  4. Line a 12-cup muffin tin with muffin papers and spoon the batter in.
  5. Bake the cupcakes for roughly 20-25 minutes in an oven preheated at 350F or until golden brown and well risen.
  6. Allow the cupcakes to cool down in the pan.
  7. For the frosting, mix the butter and sugar in a bowl until fluffy and pale, at least 5 minutes.
  8. Add the blueberry puree and mix well.
  9. Spoon the frosting into a pastry bag and pipe it on cupcakes.

Black Sesame Cupcakes with Cream Cheese Frosting

A classic, rich cupcake with a delicious cream cheese frosting.

Serves: 14

Time: 1 ½ hours

Ingredients:

Cupcakes:

  • butter (2/3 cup, softened)
  • white sugar (1 cup)
  • 2 eggs
  • milk (3/4 cup)
  • vanilla extract (1 teaspoon)
  • flour (1 ½ cups, all-purpose)
  • black sesame powder (1/4 cup)
  • salt (1/2 teaspoon)
  • baking powder (1 teaspoon)

Frosting:

  1. butter (2/3 cup, softened)
  2. cream cheese (1 cup)
  3. powdered sugar (3 cups)

Directions:

  1. For the cupcakes, mix the butter and sugar in a bowl until fluffy and airy. Add the eggs, one by one, then stir in the milk and vanilla.
  2. Fold in the dry ingredients and mix with a spatula.
  3. Line a 12-cup muffin tin with muffin papers and spoon the batter in.
  4. Bake the cupcakes in the preheated oven at 350F for 20-25 minutes or until the cupcakes pass the toothpick test.
  5. Allow to cool in the pan.
  6. For the frosting, mix the butter and cream cheese in a bowl until creamy.
  7. Add the sugar and continue mixing well until fluffy and pale.
  8. Spoon the frosting in a pastry bag and pipe it over each cupcake.

Sweet Potato Cupcakes

Delicious, moist and tender cupcakes. They are great desserts.

Serves: 16

Time: 1 hour 30 minutes

Ingredients:

Cupcakes:

  1. all-purpose flour (2 cups)
  2. baking powder (2 teaspoons)
  3. salt (1/2 teaspoon)
  4. cinnamon powder (1 teaspoon)
  5. ½ teaspoon ground ginger
  6. butter (1 cup, softened)
  7. 1 cup white sugar
  8. 3 eggs
  9. 1 ½ cups sweet potato puree
  10. vanilla extract (1 teaspoon)
  11. ½ cup mini marshmallows

Frosting:

  • 1 cup cream cheese
  • butter (1/2 cup, softened)
  • 2 cups powdered sugar

Directions:

  1. Set your oven to preheat to 350F.
  2. For the cupcakes, sift the flour, salt, baking powder, cinnamon, and ginger in a bowl.
  3. In a different bowl, mix the butter and sugar until fluffy and pale.
  4. Add the eggs and mix well then stir in the pumpkin puree and vanilla.
  5. Fold your flour into your batter then use an ice cream scoop to evenly divide your batter between 12 muffin cups lined with baking muffin papers.
  6. Bake the cupcakes for 20-25 minutes or until well risen and fragrant.
  7. For the frosting, mix all the ingredients in a bowl until pale and fluffy.
  8. Spoon the frosting in a pastry bag and pipe it over the cupcakes.

Chocolate Peanut Butter Cupcakes

Peanut Butter Cupcakes, moist and flavorful with a rich chocolate chip frosting.

Serves: 12

Time: 1 hour 30 minutes

Ingredients:

Cupcakes:

  • butter (1/2 cup, softened)
  • smooth peanut butter (1/4 cup)
  • 2 eggs
  • sour cream (1/2 cup)
  • vanilla extract (1 teaspoon)
  • flour (1 cup, all-purpose)
  • flour (1 cup, almond)
  • salt (1/4 teaspoon)
  • baking powder (1 teaspoon)

Frosting:

  • heavy cream (1 cup)
  • dark chocolate chips (2 cups)
  • vanilla extract (1 teaspoon)

Directions:

  1. For the cupcakes, mix the butter and peanut butter in a bowl until creamy.
  2. Add the eggs and sour cream and mix well. Stir in the vanilla too.
  3. Add the dry ingredients and mix them with a spatula.
  4. Set aside to cool.
  5. For the frosting, bring the cream to the boiling point in a saucepan.
  6. Remove from heat and add the chocolate chips. Mix until melted and smooth then allow to cool.
  7. Top each cupcake with a dollop of frosting.

Final Thoughts

As you can see from the recipes featured above, making a quality cupcake does not have to be hard. The most important things to remember are that quality ingredients are key, your ingredients need to be room temperature before starting, and using an ice cream scoop to get an even amount of batter in each cup.

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