(Closed) Cupcake recipes? Anyone DIY?

posted 5 years ago in The Lounge
Post # 3
916 posts
Busy bee
  • Wedding: September 2012

@MrsPanda99:  I don’t have any cupcake recipes and I’m sort of a novice but here is some advice:

  • It’s best for the ingredients to be room temperature before you start. I’ve baked using ingredients straight out of the fridge before and it can change the texture. Also, setting out the butter and letting it soften a bit makes it easier to beat later
  • For me, I’d rather underbake something that overbake it. Because if it’s not quite done yet you can always put it back in the oven.
  • Make sure you have all the ingredients before you start. Sometimes you think you have eggs and then you remember that you had the last eggs for breakfast yesterday morning.
  • I made my co-workers cupcakes for Valentine’s day and used beet juice to color the frosting…It made it sort of pink.

Post # 5
8453 posts
Bumble Beekeeper
  • Wedding: April 2013

@MrsPanda99:  I think it depends on what flavors you’re going for, but you could always dress up regular cupcakes with a filling (my fave is nutella).  Simply bake your cupcakes, let them cool, then scoop out a little area on top with a melon baller.  Then spoon or pipe in your filling and put your icing on top. 

Post # 7
916 posts
Busy bee
  • Wedding: September 2012

@MrsPanda99:  Haha. My co-workers are pretty cool, but it’s the job itself I don’t like.

Another thing that I learned (from watching Sweet Genius on Food Network) is that too much blue food coloring can give things an aluminum taste. Yuck. I’m not good enough at doing cakes though to do them for a wedding, so I asked my aunt who is a baker to do them.

Are you going to try to do this all from scratch or will you be using a box mix?

Post # 8
3520 posts
Sugar bee
  • Wedding: March 2012

Simple cream cheese frosting:  1 bar of cream cheese, 1 stick of butter, 2-3 cups of powdered sugar, to taste.  Let the cream cheese and butter soften at room temperature.  Beat until fluffy with a fork, dump in the first cup of powdered sugar and mix well.  Add the 2nd cup of sugar little by little, you might not want to even use it all… you probably won’t need the 3rd cup.  Put it all in a gallon ziplock bag and freeze it.  When you’re ready to use it, thaw it at room temperature and snip off one corner of the bag (you want to make a pretty big hole).  You’ll get this sort of look:



Easy to decorate with mini rosebuds that match your bouquet! (roses are edible)


This is especially good with red velvet, vanilla, or carrot cake cupcakes.  I used to sell cupcakes at a farmers’ market, and making the frosting beforehand is a life saver.  Don’t squeeze the bag too hard and make sure it’s completely softened before trying to pipe it out.


Post # 9
293 posts
Helper bee
  • Wedding: December 2014

I love to doctor cake mixes, like this: http://www.kevinandamanda.com/recipes/dessert/the-best-chocolate-cake.html

A fancy and fun idea for wedding cupcakes is chocolate chip cookie dough cupcakes: http://www.kevinandamanda.com/recipes/dessert/chocolate-chip-cookie-dough-cupcakes.html. That recipe is also great with a chocolate cupcake and peanut butter chocolate chip cookie dough (basically, take 1 tbsp milk, 1 cup pb, and 1 cup sugar and mix in some chocolate chips for the filling, and make a regular chocolate cupcake batter, with the same icing).

But if you’re going with a filling, honestly, you probably don’t need to mess with the mix at all, since the filling will be taking more of a front seat.

Sprinklebakes.com has some WONDERFUL recipes too.

Post # 10
76 posts
Worker bee
  • Wedding: October 2018

I bake cupcakes for a living (I’m a Stay-At-Home Mom and pay the bills with cuppies).  What flavors are you wanting?  What do you want the icing to look like?  I’m happy to help and share recipes!  Post an inspiration pic and I will tell you what tips were used 🙂

Post # 11
2565 posts
Sugar bee
  • Wedding: October 2014

I love cupcakes!  I usually don’t bother waiting for my eggs and butter to come to room temperature, I will put the butter in the microwave for 30 seconds to make it easier to mix.  I have never made cupcakes with a filling, again because I’m lazy!  I don’t use a piping bag for the frosting, just a regular old butterknife.  You could put the frosting in a ziplock bag and cut the corner off if you want to frosting to be prettier.

Some of my go to recipes:

Shirley Temple: http://www.thecurvycarrot.com/2011/06/26/shirley-temple-cupcakes/

Pina Colada: http://mermaidsweets.blogspot.com/2009/05/aloha-pina-colada-cupcakes.html

Salted Caramel: http://savory-bites.com/2011/02/salted-caramel-cupcakes/

Butterbeer: http://www.pastryaffair.com/blog/2011/7/14/butterbeer-cupcakes.html

And since you said you love Nutella, I had this recipe saved but haven’t tried it out yet: http://www.confessionsofacookbookqueen.com/2011/05/guest-post-nutella-cupcakes/

Post # 14
6531 posts
Bee Keeper
  • Wedding: September 2013

@MrsPanda99:  what flavor ar eyou looking for?
I have a ton of recipes

what type of frosting? I suggest using a buttercream for frosting because it will last and hold up well in room temperature.

Let me know and I will be glad to share some recipes with you


To make your cupcakes look professional, get an icing bag, and 1M frosting tip . this frosting tip will give you a swirl on top and to make your cupcakes look weddingish lol, buy some pearl looking sprinkles!


Below is an example of what the cupcake will look like and the what the tip looks like

1M Swirl 


Below is a picture of the sprinkles I love and look like pearls

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