Wanna Try Big Cup Cakes?

Ingredients	Quantity for 1 Large Cup	Quantity for 2 Large Cups	Quantity for 4 Large Cups
All-purpose flour	1 cup	2 cups	4 cups
Baking powder	1 tsp	2 tsp	4 tsp
Sugar	½ cup	1 cup	2 cups
Milk	½ cup	1 cup	2 cups
Butter (softened)	¼ cup	½ cup	1 cup
Eggs	1	2	4
Vanilla extract	1 tsp	2 tsp	4 tsp
Salt	Pinch	Pinch	Pinch
Buttercream frosting	1 cup	2 cups	4 cups

Cooking Instruments Needed

Instrument	Alternatives
Large muffin tin or individual large cups	Silicone baking cups
Mixing bowl	–
Whisk or hand mixer	–
Piping bags or squeeze bottles	–
Toothpicks or fondant tools	–

How to Make Big Cup Cakes

Before you begin, gather all your ingredients and preheat your oven. You’ll need to grease your muffin tin or line the large cups with cupcake liners.

Ready to make these big and delicious cupcakes? Follow the detailed steps below!

Step 1: Preheat the Oven

Start by preheating your oven to 350°F (175°C). This ensures that the oven reaches the right temperature by the time your batter is ready, and your cupcakes bake evenly.

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Step 2: Prepare the Muffin Tin or Cups

Grease a large muffin tin or use individual large cupcake cups.

You can also line them with paper liners for an easier cleanup. Greasing ensures that the big cupcakes won’t stick to the sides as they bake.

Step 3: Mix the Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt.

This step ensures the dry ingredients are evenly distributed and prevents any clumps from forming in the batter.

Step 4: Cream the Butter and Sugar

In another bowl, beat the softened butter and sugar together using a hand mixer or a whisk until the mixture becomes light and fluffy.

This process helps create a soft, airy texture for your cupcakes.

Step 5: Add the Eggs and Vanilla Extract

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that classic sweet flavor.

Make sure to mix the eggs thoroughly into the batter for a smooth consistency.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients.

Mix everything gently until combined, but avoid overmixing, as this could make the cupcakes dense.

Step 7: Spoon the Batter into the Cups

Spoon the batter into each large cupcake cup, filling them about two-thirds full. For consistency, use a measuring spoon or ice cream scoop to fill each cup evenly.

Since these are larger cupcakes, ensure that the batter is spread out evenly.

Step 8: Bake the Cupcakes

Place the muffin tin or individual cups in the oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Since these cupcakes are larger than normal, they might take a little longer to bake than traditional cupcakes.

Step 9: Let the Cupcakes Cool

After baking, allow the cupcakes to cool in the tin for about 10 minutes. Then transfer them to a wire rack to cool completely.

Cooling is essential before frosting, as warm cupcakes can melt the frosting.

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Step 10: Make the Buttercream Frosting

While the cupcakes are cooling, prepare the buttercream frosting. Beat together the softened butter and powdered sugar until smooth and fluffy.

Add a little milk to achieve the right consistency for piping. You can add food coloring to the frosting if you’d like to match it with your cupcake design.

Step 11: Frost the Cupcakes

Once the cupcakes are completely cool, it’s time to frost them! Use a piping bag with your favorite piping tip to apply the buttercream frosting.

You can pipe a swirl on top or create decorative flowers, depending on your preference.

Serving and Decoration Tips

For an extra touch, top the cupcakes with sprinkles, edible glitter, or chocolate shavings.
Serve the big cupcakes as a standalone treat or with a scoop of ice cream for an indulgent dessert.
If you’re making these for a party, you can pipe the frosting in different colors to match a theme.

Variation to Try

Chocolate Big Cupcakes: Substitute half of the all-purpose flour with cocoa powder to create rich, chocolatey cupcakes. Add chocolate chips to the batter for extra indulgence.
Lemon Big Cupcakes: Add the zest of one lemon and a teaspoon of lemon juice to the batter for a refreshing citrus flavor.
Carrot Big Cupcakes: Grate 1-2 carrots and fold them into the batter for a healthier, flavorful twist. Add some cinnamon and nutmeg to enhance the taste.

Storing Tips

Keep the big cupcakes in an airtight container at room temperature for up to 2-3 days.
If you want to keep them longer, store them in the fridge for up to a week. Let them come to room temperature before serving.
To freeze, wrap the cupcakes in plastic wrap and store them in an airtight container for up to 1 month. Thaw at room temperature before serving.

Extra Tips

If you want to ensure your cupcakes are extra moist, substitute some of the milk with sour cream or yogurt.
For a different frosting option, try cream cheese frosting or whipped cream for a lighter topping.
Be patient with the cooling process to prevent the frosting from melting when applied.

Common Mistakes, Solutions & Prevention

Mistake	Problem Caused	How to Fix/Prevent
Overfilling the cupcake cups	Batter overflows and cupcakes don’t bake evenly	Fill only 2/3 of each cup with batter.
Overmixing the batter	Dense cupcakes	Mix just until combined, don’t overdo it.
Frosting melting on warm cupcakes	Frosting becomes runny	Let cupcakes cool completely before frosting.
Uneven baking	Some cupcakes undercooked, others overbaked	Rotate the tin halfway through baking for even heat distribution.

Let’s Make and Share!

Big cupcakes are a fun, oversized version of a classic favorite. Whether you want to enjoy them on your own or share them with friends, these cupcakes will definitely satisfy any sweet tooth.

Try them out, and don’t forget to share your creations in the comments or on social media!