Cupcakes VS Cakes: The Great Debate

Cupcakes vs Cakes. People are stepping away from the conventional ways of adding pastries and dessert to their events by going for what looks more attractive and create more excitement. A lot of persons are also opting for a more straightforward way, especially when it comes to wedding cakes. Convenience, cost-effectiveness, flexibility, and so much more are the benefits of going for cupcakes over the norm.

The Great Debate article cover image

Cupcakes VS Cakes: The Great Debate

Cakes and cupcakes, whichever you take it are a great dessert that will suit your sweet tooth. They are made with many different ingredients and flavors and are served up at many various events and functions. But when it comes to cakes and cupcakes, there are noticeable differences, and you determine how you fit both into your diet. We have assessed the likes of both pastries, and we have a little fun fact for you.

Cupcakes VS Cakes: Flexible Displays

When you have cakes and cupcakes to serve up, you will realize they create a beautiful array of sumptuous delicacies. However, for sure, we would agree that cupcakes may create a more fun experience in the display. You can create various tabletop designs with the cupcakes as well as create high-rising decorations like fountains and more. Also, they make fantastic side pieces that compliment the setting well, even on the larger cakes themselves.

Also, for weddings or parties, you can substitute for a cupcake fountain-layered cake with an array and assortment of different sizes, colors, and flavors. Change the way traditional pastries are displayed by going for cupcakes over whole cakes.

Cupcakes VS Cakes: The Great Debate blue cake

Cupcakes VS Cakes: Easier to Serve

Cupcakes are more flexible when it comes on to serve at a party or special event. They reduce the time to prepare for individual serving in terms of cutting and placing in a paper towel or plate while cupcakes deliver fresh from the oven. It is pretty cost-effective as many pastry outlets charge for time and service in cutting up and storing in boxes for serving. Also, there is the chance of saving time as the cutting up can be time-consuming, and there is less inconvenience to be experienced.

Cupcakes vs Cakes: Various Flavors In One Serving

Cupcakes are much better than whole cakes because there is the possibility of multiple flavors in one serving. This feature will allow your taste buds to experience a touch of diversity as each fountain can host up to 50 or more different flavors. Also, with cupcakes, you are catering for all guests who may have a different flavor need.

Cupcakes VS Cakes: The Great cupcakes

Cupcakes vs Cakes: Easy To Transport

Traveling with a whole cake can leave you tired and stressed if you are not careful because it tends to get crushed, squeezed, or take up much-needed space. Having to travel with a whole cake in a box, you either have to carry in hand or have a unique ride, which is a significant inconvenience for travelers. Layered cakes are not the most natural things to travel with, especially over long distances (every pastry chef can tell you the nightmares of this!). 

However, when it comes to cupcakes, it simplifies the way you transport it as the cups can easily be stored in a box without having to monitor every other second. When packed for transporting, each box may place atop each other without squeezing (as they are lightweight). Also, even if you pack side by side, they don’t slide easily.

Cupcakes vs Cakes: Cost-effectiveness

Have you ever thought about the fact that cupcakes could be a lot cheaper than traditional whole cakes? Many people always believe a whole cake may work better as they can cut into pieces that suit best. However, When you choose cupcakes, bear in mind, there are several different cup sizes, so based on the function you are hosting, you buy accordingly. Besides, cupcakes take fewer ingredients, and you can get a serving for everyone from the better you mix.

Cupcakes VS Cakes: The Great Debate sliced open cake

So, the next time you have a significant event to plan, maybe going cupcakes will help you a whole lot. Having a lot of guests at the party? Then you may want to ditch tradition with the cake and go for something more affordable.

Cupcakes vs Cakes: Adequate Serving

Evenly cut cakes are not always the case, and the batter may not be a part of an evenly distributed thing to have equal amounts in each serving. However, when it comes to cupcakes, you can easily monitor what quantity serving each guest would want to have. Many people are now watching their diet, the cupcakes create a flexible serving for everyone at the event. The cake may have 100 percent of all ingredients, so guests have no choice when selecting. Cupcakes can vary in ingredients, however, to satisfy the content proportion that each person seeks.

Cupcakes vs Cakes: Ability To Personalize

You can personalize a whole cake for sure, but it doesn’t give way for multiple personalizations to enthuse everyone at the party. Cupcakes make the perfect way for that as each makes way for everyone to have a connection like no other. Do you plan to go nuts with your cupcakes and have each person have their flavor and style? Why not use initials to let who knows what belongs to them. It sounds like fun, right?!

Cupcakes VS Cakes: The Great Debate pink peal dusted cupcakes

There are no rules that say one must go for cakes or cupcakes but are instead a freedom of choice in what suits you best. You decide how you wish to bring a touch of class and elegance to your event, especially at the pastry table. Cakes give credit to tradition, while cupcakes create the avenue for something new and different. But you ought to know what you want, so go for what satisfies your creativity and enthusiasm.  

Cupcakes de Tiramisu – Treats For Adults

One of the most commonly asked questions is: Is Tiramisu safe to eat? That is the thing about ethnic desserts, they are often misunderstood. Does Tiramisu Have Raw Eggs? Yes, in a traditional tiramisu recipe, which is often prepared using raw egg yolks. If you can find pasteurized eggs at the grocery store, those are safe to consume raw. They’ve already been heated to a safe temperature within the shells. This isn’t an issue when looking at our Cupcakes de Tiramisu recipe though, raw eggs aren’t involved.

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Does tiramisu have alcohol in it? No. Traditionally tiramisu doesn’t contain any alcohol. It’s basically just an Italian coffee cake. Tiramisu is an Italian dessert made with sponge fingers, mascarpone, eggs, sugar, coffee and cocoa powder. It is just put together in a way that helps your eyes roll back in your head when you taste it.

What can I use instead of mascarpone cheese in tiramisu? It can e harder to find as a specialty ingredient, and is costly. A good substitute For Mascarpone Cheese is to blend 8 ounces softened full-fat cream cheese with 1/4 cup softened butter, and 1/4 cup cream.

Cupcakes de Tiramisu

With my version of a Tiramisu cupcake, you can delight in the bold and complex flavors. You will definitely taste the coffee, cream cheese and mascarpone cheese. This recipe will start out with a boxed cake mix for simplicity, but you could easily use our basic yellow cupcake recipes that is here.

Vanilla Cupcake Ingredients

  • 1 – 15.25 Box vanilla cupcake mix
  • 1 C Whole milk
  • ½ C unsalted butter
  • 3 large eggs

Coffee mixture

  • 4 tbsp ground coffee
  • ½ C boiling water


Preheat oven to 350 degrees and line cupcake pan with liners. Using a standing mixer, beat until combined and smooth all ingredients for the cupcakes. Fill liners about ¾ way full with cupcake batter. Bake for 21 minutes. Allow to cool completely.

Coffee Mixture Directions

In a small bowl, whisk together the ground coffee and boiling water.

Once the cupcakes have cooled, carefully dip the top of the cupcakes into the coffee mixture.

Allow the coffee mixture to drip down the sides of the cupcakes.

Allow to sit for 30 minutes to allow the coffee to soak into the cupcakes.

cupcakes de tiramisu in process coffee soaked gems

Cream cheese frosting

You will need:

  • 3 TBSP Mascarpone cheese
  • 1 – 8 oz box, cream cheese, softened
  • 1/4 C unsalted sweet cream butter, softened
  • 2 1/2 C powdered sugar
  • 1 tsp vanilla extract
  • 3-4 TBSP heavy whipping cream
  • ¼ C cocoa powder
  • 1 large piping bag with star tip


Using a standing mixer, beat together the cream cheese, mascarpone
cheese, butter, powdered sugar, vanilla, and heavy whipping cream
until combined and creamy with stiff peaks. Frost the cooled cupcakes.

Lightly dust the cocoa powder onto the top of the cupcakes using a sifter or strainer.

cupcakes de tiramisu finished cupcakes ready to serve
Other fun recipes you may like:

Cupcake Troubleshooting: 4 Quick Fixes

Cupcakes are a great treat for everyone and also for every event and function. They are considered among the most flexible and straightforward snacks and even seen as finger-food. They are easy to bake, do not take many ingredients, and work no matter the type or flavor cupcake you are baking. However, there are a few issues that are associated with baking a cupcake that many people have tried countless times to correct but still fail. Lets talk cupcake troubleshooting!

 4 Quick Fixes for cupcake troubleshooting

Have you ever notice when you bake your cupcakes in the paper liners, they stick to it and leave a large amount on the paper? Or, have you saw the muffins fall when they come out of the oven? But why is this the case, and how can they be corrected?

Cupcake Troubleshooting: 4 Quick Fixes

Let us help you fix the issues! We have identified some of the most common issues that are associated with baking cupcakes and are here to help you solve them. Some of these issues include:

How to Fix Sticky Cupcakes

We notice each time we bake our mini cakes or muffins, they come off on the liners, or there is a large residue of the sumptuous dessert left on the paper? Well, the problem can be a result of three factors that include the quality of the paper, the ingredients used, or the temperature in which you unwrap the cakes.

When you are purchasing your cupcake liners, you will realize that most are not labeled, and as such, the cheaper one may be of lower quality. Also, the recipe may contribute to the stick based on the high dose of sugar amount found in the batter. The sugar may caramelize the wrapper and end up sticking, or the other ingredients may be delicate, so it results in the same. The unwrapping temperature also helps in causing the sticking as most persons tend to eat the cupcakes while they are still warm. This timing will not allow the cake to loosen its “grip” from the liner efficiently initially.

Reducing The Chances Of A Stick

To aid in eliminating the chances of the batter sticking to the liners, you can grease your liners with a non-stick cooking spray (ensure you spray evenly), and this will allow the cakes to come out without shedding or leaving a residue. Also, you can check your cupcake liner labeling before you purchase it. This greasing will enable you to get better quality as well as a non-stick version, which is grease-proof. It saves you alot on time having to manually prep the tools.

Cupcake Troubleshooting: How to Fix Deflated Cupcakes

This issue is another reason many persons question the whole baking of cupcakes and the after results of it. Cupcakes tend to fall or collapse after they come out from the oven, and the apparent reason is not always known. It can be annoying, especially after seeing them so fluffy when they are in the oven and just removed. However, here are a few things to consider when you are wondering why your cupcakes may have collapsed:

Over-beating The Batter

When you beat the batter too much, it tends to get a lot of air in the mixture, and as you bake and remove, the air seeps out, resulting in the fall of your cupcake.

Oven Temperature

The temperature of the oven can be an issue that causes the cupcakes to fall when they are baking or removed. Based on the requirements of the recipe you are baking, it may specify a particular temperature. So, when planning to bake, you should consider getting an oven thermometer.

Opening the Oven Door

When you are baking, it is highly recommended to keep the oven door closed as it reduces the chances of letting air in that will cause the batter to sink.

Chemical Reaction

One important thing is to ensure critical ingredients in the batter are not too old like the baking powder or soda. When they are old, it causes a chemical imbalance, and the cupcakes will end up falling. NB. You can test your baking power if it is still good by adding to a glass of water. If it fizzes, then all is well, As for the baking soda, if it does not cause a lump, then it is good to go!

How to Make Cupcakes Rise Perfectly

This baking problem is another issue we all face when baking. The cakes tend to become uneven when baked because the batter may not be adequately mixed. Going for another minute or two with mixing will help to solve this annoying problem.

Also, if the oven is too hot, it can lead the cupcakes to be lopsided as well because the unbalanced heat tampers with the cake batter itself. You can check on the heat by placing a pan with water on the middle tray. If the water is uneven, then you may need to check your oven temperature. Get a Thermometer if you must.

Cupcake Troublshooting: How to Fix Cracked Cupcakes

Cupcakes also come with cracks on top when taken from the oven, and this can be rather distasteful. These crack are possibly a result of the temperature being too high or the batter being too light (not thick enough). When you mix the mixture, you can place a spoon or straight object in the middle of the mixing bowl. If it falls to one side, then you may need to add a little thickening substance. However, if it stands firm, then you can rest assured you are ready to go.

These are just some of the issues faced when baking your cupcakes, and following our remedying tips will help you to have some perfect little cakes when finished. Line your table with mini cakes your guests can’t resist, no matter how hard they try. The more precise they are, the more beautiful they will be on the eyes and tantalizing on the lips. Good luck with your cupcake troubleshooting!

Best Yellow Cupcake Recipe from Scratch

There are only a few simple things to consider when making the best Yellow Cupcake Recipe from Scratch. First of all – use only the best quality of ingredients. If you want to taste a quality baked good, you need to make sure you have quality items going in to it. Get good baking flour instead of the generic all purpose, etc.

best yellow cupcake recipe from scratch article cover image

Make sure all the ingredients are at room temperature. Something as simple as cold butter can effect the final product. That butter will melt when you pop the cupcakes in the oven, and dilute the rest of the batter, resulting in a greasy mess that fails to rise correctly. By having all ingredients at the same temperature, you have better success.

Don’t over-mix the batter. The process of mixing incorporates air into the batter. While some air will help it all rise, too much air will create air bubbles in the batter that turn into tunnels inside your finished product when you bake it. That ruins not only the aesthetics of your final product, but the consistency and texture. That makes a great difference when looking for the bst yellow cupcakes from scratch, or any cupcakes.

Use a scoop, not just eyeball it. Make sure you have the same amount of batter in each cupcake liner. Consistency is the key here – when they are all the same size, it is easier to judge when the batch is finished cooking. Otherwise you end up with a mix of over cooked, under cooked, and perfect all in the same batch.

Be oven smart: preheat it, bake in the middle, don’t open the oven while things are baking. Preheating the oven makes it ready to bake your treats as the oven is seriously important about your baking. When you use the middle of the oven, it gets the best air circulation, again, for an even finished product. Keeping that oven door closed means you are baking at a consistent temperature instead of rapidly dropping the temperature and then bringing it slowly back up again.

Best Yellow Cupcake Recipe from Scratch

You will need:

  • 1 1/2 C  flour
  • 1 tsp baking powder
  • 1/8 tsp baking soda
  • 1/4 tsp salt
  • 1 C sugar
  • 1/2 C unsalted butter, room temp
  • 1 large egg, room temp
  • 2 large egg whites, room temp
  • 1/2 tsp vanilla
  • 1/3 C buttermilk


Preheat oven to 350. Line cupcake pan with paper liners.

Stir flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

In an electric stand mixer whip the butter and sugar until pale and fluffy in the mixing bowl. Add in an egg, then the egg whites one at a time.  Add the vanilla with the second egg white.

Measure out the buttermilk.

Mix 1/3 of the flour mixture alternating with 1/2 of the buttermilk. Mix after each addition only until just combined.

With all ingredients blended spoon the batter into the paper-lined cupcake pan until each tin is 3/4 filled. Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in the cupcake pan for 10 minutes.

Other basic cupcake recipes you may like:

The Best Deadpool Cupcakes

The Deadpool movie franchise had me as soon as I heard the name “Ryan Reynolds.” Let’s be honest, he is not only funny, but HAWT!! So, these Deadpool Cupcakes come out of the oven hot – but you let them cool before you add a touch of sweetness to decorate them. I am pretty sure you will be seeing more of Deadpool in movies to come, so pin this recipe for later – you will be all set!

These cupcakes start out with a boxed mix, just because it is a time-saver for the putzy part of multiple colors. This will make 18 cupcakes, if that is important to know for any kind of party size.

Deadpool Cupcakes

You will need:

  • 1 box of vanilla cake mix
  • 3 eggs
  • 1/2 C of softened unsalted sweet cream butter
  • 1 C whole milk
  • 1TBSP pure vanilla bean paste 
  • Red and Black gel food coloring 
  • cupcake liners
  • cupcake pan

Directions for cupcakes:

Preheat oven to 350 and line cupcake pan with the liners. In a medium bowl, combine the cake mix, butter, milk, and vanilla bean paste. Mix until all are combined. Divide the batter into 2 different bowls and add a color into each bowl. One bowl is for Red and the second bowl is for Black. Mix until the shades are what you like.

Scoop about 1 tbsp of each colored batter into the cupcake liners until the liners are 3/4 full.

Bake in the oven for about 21 minutes. Pull out and place on the side to cool.

Frosting Ingredients :

  • 1 C unsalted sweet cream butter, softened
  • 2 1/2 C powder sugar
  • 1 tsp vanilla 
  • 3-5 TBSP heavy whipping cream
  • Red and Black gel food coloring
  • 1 disposable piping bag with a star tip

How to Make Deadpool Cupcakes Sprinkle mix:

1 pouch of Red and Black Nonpareil’s, Red and Black Jumbo Nonpareil’s and sprinkle Jimmies (all bought from Michael’s craft stores)

Combine all sprinkles into a bowl and mix until well combined and set aside.

Deadpool Cupcake Decorating Instructions:

Frosting Directions :

Using a standing mixer, combine all ingredients and mix on medium speed. If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream. Mix until you see creamy stiffed peaks. Once the frosting is made, split it into two different bowls. Add about 2-4 drops of each color in their own bowls and mix until the color is completely mixed.

Place the piping bag into a large glass and fold the sides of the bag over the rim of the glass.

Scoop one spoonful of the Black icing onto one side of piping bag.

Scoop one spoonful of the Red icing onto another side of the piping bag. Bring the pastry bag edges up and twist them together to start decorating! Frost the cooled cupcakes.

deadpool cupcakes frosted and ready for sprinkles

Sprinkle your frosted masterpiece with some of the Deadpool sprinkle mix onto the frosting and enjoy!

Want to see some other fun Disney recipes? Check out our sister site HERE.

How To Frost A Cupcake

Why do you need to know how to frost a cupcake? They say that Cupcakes are an “in thing” of today, and many people are going for them over traditional whole cakes. Not only because it is a trend but because there are countless benefits to choosing this route.

How to frost a cupcake article cover image

From being cost-effective and easy to prepare, to be a cool way to cater to all your guests. They will have a wide variety to choose from in comparison to a whole cake that only has one flavor.

Portray your highest level of diversity when you color-code your event with cupcakes of different flavors and unusual toppings. Cupcakes allow you to be flexible with the way you show your creativity in the frosting and decorative elements you put out. That is, if you know how to frost a cupcake.

How To Frost A Cupcake

However, it takes more than just squeezing some frosting atop your cupcakes and leaving it at that as it may not turn out as expected. There are certain tricks that come in handy to know about. Baking is one thing, but the frosting is another, and we have compiled a few tips to help you get it right the next time…

Prepping For Frosting

Many people tend to make the mistake of spreading out the frosting atop the cupcakes the moment they are out of the oven. reign in that excitement as this is wrong and will only create a disaster for you.

When your cupcakes are finished and removed from the oven, you must first let them cool before you venture to add the frosting. Bear in mind the icing is mostly fluff, and as such, the heat from the cakes will cause it to melt away.

Also, the cakes are still soft, so any load that goes on top will cause them to sink or become lopsided. In addition to those issues, cupcakes tend to fall while it is cooling, so if you frost then, it might become uneven after drying. We know that’s not what you are seeking!

Wiping Versus Spreading Cupcake Frosting

When it is safe to add the frosting, you may take it from storage and do your thing. However, for most, the question remains whether it is safer to wipe or spread your frosting on your cupcakes. We have done some research on the way many bakers do their thing and have realized the following:

How To Frost A Cupcake: Spreading

For many, they agree that spreading is more comfortable and more effective as the size and texture of the cupcake is too delicate for wiping. They believe it will result in the cakes becoming crushed or damaged in the process. Also, spreading will give more room for designs to be in place more effectively.

How To Frost A Cupcake : Wiping

Others believe wiping is much better as it allows for the one to add the frosting to the cupcake without giving it an “overcrowded” look. Wiping also requires a little extra work in order not to put pressure on the cupcakes and cause them to squeeze in.

Storing Your Frosting & Cupcakes

When you frost your cupcakes, it sits a while before it is ready to be eaten. This waiting process helps the frosting to dry and set in. Usually, when cakes are frosted, they are consumed within hours or a day the most.

But when you frost your cupcake, ensure you bear in mind what the ingredients were. Naturally, a cupcake can sit up to one or two days, but recommended that frosting that has dairy products or eggs should be refrigerated immediately when done.

This action helps to maintain the quality of the ingredients and which is proven to be healthier. Cupcakes are light, and the ingredients used are generally delicate items. Depending on where your cupcakes are stored, they may have a long life with almost the same rich taste as when baked initially.

For room temperature, it can stay for 1-2 days, in your refrigerator, up to seven days, and in a freezer, anywhere from 4-6 months.

Bear in mind: the longer you keep them in the fridge – the more they will dry out. Room temp is usually the best option.

Piping Bags

Many different tips are available for your piping bags, and this gives a wide variety of designs you can choose to use. There are no limits when it comes to how you decorate, or in what style, so careful bag loading is essential (not too much, which can cause pulp or too little, which can negatively impact the stability of the bag to pour out the frosting).

Just look at what you can do with piping tips, and how to frost a cupcake with them:

A Few Interesting Frostings You May Want To Try

There are countless amounts of frostings available to try, and, of course, they all come with flair and a touch of exquisite taste. We have compiled a few frosting recipes you can try that will bring flavor to your cupcakes and leave your friends wanting more. Here are a few you can try…

Creamy Cheese Frosting

  • 1/2 cup of softened butter
  • 8 ounces of cream cheese
  • 4 cups of confectioners’ sugar
  • 2 teaspoon of vanilla

Add the butter and cream cheese in a bowl and mix until both ingredients are well blended. You then add the sugar and vanilla and continue stirring until the mixture becomes creamy to the touch. Once done, get to frosting!

Marshmallow Buttercream Frosting

  • 2 cups of softened butter
  • 1 teaspoon of almond extract
  • 2 1/2 cups of confectioners’ sugar
  • 1 jar marshmallow creme (13 ounces)  

In a bowl, cream butter until it has a soft and fluffy texture (an electric mixer will get it done correctly). Slowly add the almond extract and then the sugar 1/2 cup at a time. Once the ingredients have blended in, add the marshmallow creme and stir in until it sits in seamlessly.

Fluffy Peanut Butter frosting

  • 3 tablespoons of milk (can add more if needed)
  • 2 cups of confectioners’ sugar
  • 1/2 cup of softened butter
  • 1 cup of creamy peanut butter

Whisk butter and peanut butter in a mixing bowl until it has a smooth, creamy texture (you may use an electronic mixer for this). Add the sugar 1/2 cups at a time, and once it starts to thicken, add the milk the spoon at a time. Once thick and spreadable in texture, whisk for another 3-5 minutes with mixer until it is fluffy. 

Other articles you may find interesting:

The Detailed History Of Cupcakes

History Of Cupcakes? We all love our cupcakes and would never past on an opportunity to enjoy one of those delicacies. They have different names in varying countries; in England, they are Fairy Cakes, in Australia, Patty Cake, or in Hiberno-English as Bun. Cupcakes are seen as small cakes, which include almost the same ingredients as most cakes but just baked in smaller pans or pockets. They may also have decorations to add sprinkles, fruits, or candy. But where did cupcakes originate?

The detailed history of cupcakes article cover image

The Detailed History Of Cupcakes

The Root of Cupcakes

Based on history, the first recorded baking of a cupcake occurred in 1796 when the instructions (in a recipe) were given to baking a “light cake in small cups”. Amelia Simmons, an American Cook, wrote this recipe. Though it wasn’t given the name we now know as cupcake until around 1828 in a cookbook by Eliza Leslie, it had the same guide in preparation. History has it that the cakes were baked in small separate tins such as ramekins, pottery cups, and molds. They were given the name of the containers they were baked in at the time and, most times, varied in size. English tradition has most cupcakes being smaller than the average cupcakes in the US and has fewer toppings than most of those we see today.

There was also another method of preparing “cupcake,” which saw the ingredients measured by cups instead of being weighed. This procedure was the reason why it got its name in those regions. The ingredients were measured in standard-sized cups and could also bake in oven cups. However, more persons used the custom tins to bake as loves and layers. These cupcakes had four ingredients, and after many persons got to baking, they called them “1234 cakes or quarter cakes”. The main ingredients at the time were one cup of flour, two cups of sugar, three cups of flour, and four eggs. They came out as plain yellow cakes, which were rather cost-effective because of the general ingredients used.

Baking A Cupcake

One of the first steps to baking a cupcake is to gather all the ingredients and tools which you will use. The ingredients and tools you collect are all based on a particular recipe you may have chosen. Interesting enough, all cupcakes have a general list of ingredients that must be used to get the perfect results you are looking for to include eggs, flour, sugar, and butter. You may add other ingredients as you choose to add flavors such as raisins, nuts, berries, and chocolate chips.

History of Cupcakes

Cupcakes take a shorter time to bake than average size cakes because of their size and what they are generally baked in. Also, the layer place in each muffin tin rises during the baking process because of the carbon dioxide mixed with the ingredients. It, however, falls a little after leaving the oven because of the leavening gases. These days, most cupcakes are decorated with frosting and other edible decorations. These ingredients are a form of making the cupcakes attractive and add additional flavor to the base taste. Most bakers often use a spoon or spatula to pierce a hole in the top center of the cupcake order to add a filling or can be combined with a syringe. Based on the occasion it is made for, they may even be a little elaborate.

History of Cupcakes : Baking Pans

In recent times, there have been so many upgrades in the way people bake cupcakes compared to how they used to be. Even now, many bakers still use small coffee mugs, teacups, or other small oven-proof dishes to make their cupcakes to give it an original and traditional feel. Now, they have a single tray with many cupcake “holes”  or cake cups that are filled with the mixture and placed in the oven. The current baking pans are of silicone rubber, stoneware, other oven-proof material. The tray cups that measure around 3 inches let the cupcake baked with a “fluff” and rising to mostly give a soft taste.

Also, many persons use a flat tray to make their cakes but not before being lined by thin “paper cups” that contain the mixture. These liners can be easily removed from the baked product and are, of course, safe to be associated with your edible cakes. Also, the paper liners are there as many people see it as sanitary since the cupcakes may be passed from one hand to another before consumption. The liners also come in various sizes. You may also substitute the paper liners for aluminum foil, which you bake on the flat baking tray.

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Enjoying Cupcakes

Cupcakes are a perfect addition to any dessert serving at home or your special event. The cupcakes of different sizes and flavors also sell well during cake sales. Many persons prefer to go for these smaller cakes as they are much lighter and have fewer ingredients. As you bake, accessorize it with decorations to make it as tantalizing to the eyes as it is to the taste buds. You will get to take your own place in the history of cupcakes.

Cupcake Eating Contests in the US

A cupcake eating contest? Cupcakes are a sweet treat; many of us tend to eat whenever we get the chance or while we have our “cheat days” from dieting. At least once in their life, everyone has had a cupcake, probably except for those who don’t eat a particular ingredient used, or it must be an allergic reaction involved. But, let’s face it, most of us go on diets, and it can be frustrating, and we get tempted so easily in grabbing a quick bite. But nothing is wrong as we may have to do an extra 15-20 minutes in the gym to work off those extra calories (no need to tell your trainer anything!).

cupcake eating contest article cover image

Many of us try to stay away while others crave the sweet treat and would do anything to have a bite. If one can be hard to eat, imagine having up to 50 or more in just a couple of minutes? Sounds hard, right? Well, each year, various cupcake eating contests take place in the US and around the world. People take the time to visit and even participate in the yearly events, and records have shown that thousands of cupcakes are present for a single event. That’s a whole lot if you ask us! But these cupcake eating contests are annual events that people look forward to attending to relax and just have fun.

Cupcake Eating Contests in the US

The United States is known for hosting a few of these fantastic contests each year, and contestants look forward to breaking records and having their names at the top. We have researched a few of these events you can attend if you are in the area they are hosted. They include:

The Croissants Bistro & Bakery Cupcake Eating Contest

This contest is held on the 4th of July each year and is now heading into its 9th year. It is a festival which has, over the years, attracted a lot of visitors and locals alike to bask in some fantastic treats and see cake lovers take in as much as they can. The competition sees contestants being 18 years and older and enter through an invitation dubbed, “have their cake and eat it, too”. The location is a fascinating one, and the winner will be crowned champion of that year with prizes that include a trophy, medal, gift certificates, and cash prizes. However, each contestant has to register with a fee of $20.

The day is generally filled with lots of fun activities to attract visitors of all ages, celebrity performances, games, and more. For the contest, participants get 5 minutes in which they have to consume as many cupcakes as they possibly can. But it is not just about having lots of cakes, but the event is also a charitable program where proceeds from the event go to the Help 4 Kids and Backpack Buddies charity. Others can also make donations even if they are not attending the event in cash or kind.

The Isle Waterloo World Cupcake Eating Championship

This contest is another exciting feature that sees contestants working to consume as many cupcakes as they can in a short time. It is a yearly event in which many persons not only participate to get the prize but also to help the charitable cause of the event. The contest, hosted by the Isle Casino Hotel Waterloo, sees celebrities and local business moguls participating just for the fun of it. In a recently concluded competition, one person devoured a total of 72 cupcakes in under six minutes. That, for sure, was a blast that year. Other participants managed to eat up to 66 cupcakes at the same time. The Isle Waterloo World Cupcake Eating Championship prepares up to and over a thousand cupcakes each year for the event, and not a single one remains at the end.

Other features of this contest include local celebrities participating in the cupcake eating contest to raise funds for a charity of their choice.

Cupcake Eating Contests in the US article image of decorated cupcakes

Got Cupcakes? Bakery Contest

The Got Cupcakes? Bakery cupcake eating contest began about two years ago and has seen successes over the said period. At the first hosting, the game attracted over 20 participants in three different age groups, with winners emerging from the competition with personal records. Some managed to finish in seconds while others took a long time to consume theirs. This contest takes place in the New York area on Bedford Avenue in Bellmore Village. The competition has three age groups ranging 12 years & under, 13-16 and 17 & over. The prizes include a cash gift, movie tickets, T-shirts and gift certificates to the bakery.

There are many other cupcake eating contests on the radar for 2020, and we know participants are not giving up on downing their favorite treats while creating a record. Are you up for any of these challenges? Well, if you are, you may have to consider beating out record-holders like Patrick Bertoletti, Cookie Jarvis, and Joey Chestnut, just to name a few.

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Best Chocolate Cupcake Recipe

Not everyone likes to use a boxed cake mix to whip up a batch of cupcakes. While it is true that they only need three additional ingredients, with just eight more you can have the best chocolate cupcake recipe from scratch that ever passed your lips.

chocolate cupcake recipe article cover image

If you take the firsts six ingredients listed, and popped them into a quart sized zippy bag, you would have your own cake mix ready to go! For a fraction of the store bought cost, you just add milk and vanilla extract, besides the normal egg, oil, and water combination. This will seriously cut the cost of a cake mix back to about $0.25 versus the $1.50 pre-sale pricing.

*Here is the secret to a huge options on variations for this chocolate cupcake recipe. If you want chocolate orange cupcakes, use orange extract instead of vanilla. Mint extract would make for a great chocolate mint cupcake! Just think of all the different flavored extracts that you can use! Butter flavored extract would make for a fantastically rich flavored gourmet treat. How about almond extract for a perfect match to some cherry frosting? Now you have Black Forrest cupcakes! Banana extract would lend itself to a treat any little monkey would be tickled to have.

Chocolate Cupcake Recipe

You will need:

  • 2 C sugar
  • 1 3/4 C flour
  • 3/4 C cocoa
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs, room temp
  • 1 C whole milk, room temp
  • 1/2 C canola oil
  • 2 tsp vanilla*
  • 1 C boiling water

Chocolate Cupcake Directions:

best chocolate cupcake recipe cupcakes waiting to be decorated

Preheat oven to 350 degrees. Line cupcake tins with paper liners.
Whisk the sugar, flour, cocoa, baking powder, baking soda and salt in a mixing bowl.
Combine the eggs,milk, oil and vanilla in a bowl. Add this to the dry ingredients beating on medium until the batter is smooth.
Gradually add the boiling water, milk and oil and blend together until the batter is smooth.
Using a medium scoop fill the paper lined cupcake tins with the prepared batter.
Bake at 350 degrees for 20-25 minutes until an inserted toothpick comes out clean.
Allow to slightly cool before transferring to wire racks.

Cool completely before decorating.

Other basic cupcake recipes you may find helpful:

Strawberry Vanilla Cupcakes Recipe

At the height of spring, after the long winter days, strawberries just make me happy. These Strawberry Vanilla Cupcakes are all that I can think about. Getting out to the pick-your-own farm and collecting a few flats of these ruby little gems for baking and munching on. It just makes me happy.

strawberry vanilla cupcakes article cover image

Strawberry Vanilla Cupcakes

If you want to harness that taste of spring, you need strawberry puree to infuse this recipe with. It is pretty simple to make a strawberry puree, all you need is
2 cups of fresh strawberries, washed, stemmed, hulled, and sliced into quarters. Take those berries and top them with 1 Tbsp of sugar. Some people refer to this as macerating the strawberries.

What does it mean to macerate strawberries?

When you macerate something, you soften it by soaking it in a liquid, often while you’re cooking or preparing food. To macerate strawberries, all you have to do is sprinkle sugar on them, which draws out their juices so they become soft and sweet and deliciously saucy. You can do this up to a day in advance, and even use it over shortcake or pound cake.

Can you macerate frozen strawberries?

You can macerate frozen strawberries – sort of! The process is a little different since the berries will already be soft when they come to room temperature. It really isn’t idea. as the process of freezing starts breaking down the membranes. Osmosis is the movement of liquid across a semi-permeable membrane. This includes adding sugar to strawberries, which causes osmosis and removes water from the fruit’s interior. This process can be used to create foods like macerated strawberries, jellies and jams, and help extend the shelf life of the fruits.

Strawberry Vanilla Cupcakes

You will need:

2 1/3 cups all purpose flour
1 3/4 cups sugar
3 1/2 tsps baking powder
1 1/2 sticks unsalted butter ( room temp )
Strawberry Puree*
2 eggs
2 eggs whites
1 tsp vanilla


Preheat the oven to 350 degrees.
Put cupcake liners into regular sized muffin tins.
Puree the maceratedc strawberries in a food processor set to the side.
You will need to sift the all purpose flour into the bowl of a stand mixer using a paddle attachment.
Add the sugar and baking powder into the flour and mix on low just until combined.
Add the butter and strawberry puree to the flour and mix on low until combined.
In a second bowl whisk together the eggs, egg whites and vanilla extract.
Add egg mixture to the flour mixture mix on low speed.
Mix on medium speed until well combined, about 1 minute.
Scoop batter into cupcake liners only 3/4 of the way full.

Bake for about 18-20 minutes, until using a toothpick comes out clean.
Let cool for 10 minutes then remove from pan.
Place on a cooling rack allow to cool for 1 hour before frosting.