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Delicious Cupcake Cake Recipes From Scratch

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Christmas Tree Cupcake Toppers Foodtastic Mom
Christmas Tree Cupcake Toppers Foodtastic Mom from www.foodtasticmom.com




Cupcake cakes are all the rage these days. Everyone loves them, from kids to adults. Not only do they look amazing, but they also taste delicious. Plus, they’re easy to make. If you’re looking for cupcake cake recipes from scratch, you’ve come to the right place. Here are some of our favorite recipes that you can try at home.

Vanilla Cupcake Cake

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 4 eggs, room temperature
  • 1/2 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 teaspoon lemon zest

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond and vanilla extracts, milk and lemon zest. Beat in the dry ingredients on low speed just until incorporated.
  4. Divide the batter evenly into the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow the cake to cool before frosting.

Nutrition Facts:


Serving size: 1/12 of a recipe (about 2.5 ounces).
Amount Per Serving:
Calories: 271, Total Fat: 11.3g, Saturated Fat: 7.1g, Cholesterol: 63mg, Sodium: 85mg, Potassium: 51mg, Carbohydrates: 38.6g, Fiber: 0.7g, Sugar: 22.7g, Protein: 3.2g

Chocolate Cupcake Cake

Ingredients:

  • 2 cups all-purpose flour
  • 3/4 cup cocoa powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1/4 cup dark chocolate chips

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and milk. Beat in the dry ingredients on low speed just until incorporated. Fold in the chocolate chips.
  4. Divide the batter evenly into the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow the cake to cool before frosting.

Nutrition Facts:


Serving size: 1/12 of a recipe (about 2.8 ounces).
Amount Per Serving:
Calories: 300, Total Fat: 15g, Saturated Fat: 9.3g, Cholesterol: 69mg, Sodium: 84mg, Potassium: 86mg, Carbohydrates: 36.2g, Fiber: 2.1g, Sugar: 22.2g, Protein: 4.3g

Strawberry Cupcake Cake

Ingredients:

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups white sugar
  • 4 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup whole milk
  • 1 cup chopped fresh strawberries
  • 1/4 cup strawberry jam

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and milk. Beat in the dry ingredients on low speed just until incorporated. Fold in the chopped strawberries.
  4. Divide the batter evenly into the two prepared cake pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  5. Allow the cake to cool before frosting. Spread the strawberry jam on top of one of the cakes.
  6. Place the second cake on top of the first cake and frost as desired.

Nutrition Facts:


Serving size: 1/12 of a recipe (about 2.6 ounces).
Amount Per Serving:
Calories: 287, Total Fat: 11.8g, Saturated Fat: 7.4g, Cholesterol: 63mg, Sodium: 82mg, Potassium: 79mg, Carbohydrates: 39.3g, Fiber: 0.7g, Sugar: 23.8g, Protein: 3.9g

Making cupcake cakes from scratch is easier than you think. With just a few simple ingredients and a little bit of time, you can create delicious treats that will satisfy the whole family. Whether you’re making classic vanilla, chocolate, or strawberry cupcake cakes, these recipes will have you coming back for more. So, what are you waiting for? Get baking!

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