Crazy Cupcake Recipe | One cupcake recipe with endless flavours

Crazy Cupcake Recipe | One cupcake recipe with endless flavours

Rating: 5 out of 5.

My Crazy Cupcake recipe is so unique, airy and perfect! It’s a one base recipe with endless flavours! Not just that, wait 😁 till the end of this post to see more awesomeness of my cupcake recipe.

Crazy Cupcake Recipe

It’s August and here in Nigeria it’s the holiday period. Periods like these are when I have the opportunity to bake with my son. And of course his favorite things to bake are cupcakes! Who doesn’t love cupcake right? 😁

These mini cakes are not just perfect but also easy to make, with lesser ingredients. So enough of the back storyline, let move to WHY MY CUPCAKES ARE CALLED CRAZY CUPCAKES:

One cupcake recipe with endless flavours
  1. It’s a one cupcake base recipe with endless flavours! You literally can create different variants from it.
  2. This recipe yields 15 cupcakes!
  3. It’s a perfect commercial cupcake recipe.
  4. It’s a 5-minutes recipe like my 5 minutes cookies and cream cake; 5 minutes Chocolate Cake Recipe; and 5 minutes Redvelvet Cupcake Recipe
  5. This cupcake recipe produces very airy cupcakes
  6. You can use it as a holiday recipe or for gifting.
  7. The cupcakes baked with this recipe are moist and also airy/fluffy.
  8. It is not overly sweet. That is, the sweetness is balanced.


  • Flour: This is just your regular all purpose flour.
  • Sugar
  • Softened Butter or Margarine : If using margarine like I did make sure you’re using a very good brand. The quality of your margarine will affect the total outcome of your cupcakes.
  • Baking Powder
  • Baking soda : I will be making chocolate cupcakes and redvelvet cupcakes from the base recipe. Hence, baking soda is necessary.
  • Milk
  • Oil : You want to strike a balance between airy and moist that’s why oil’s added.
  • Salt : Balances the sweetness of this cupcake
  • Eggs: use large eggs
  • Vinegar or Lemon juice: when these acidic ingredients are added with baking soda, they create a chemical reaction that’s needed in chocolate and Redvelevet cupcakes. So before you ask why I’m I also putting it in a regular cupcake base, I’d like you to know that vinegar/lemon juice makes your cake moist.
  • Vanilla extract /flavour

Flavour suggestions for my base Cupcake Recipe

I made 5 cupcake flavours from this base recipe. And you can see the video here :

YouTube player
Watch the video to the making of my Crazy Cupcake Recipe
  • VANILLA CUPCAKES : The base recipe is already a vanilla recipe.
Various Cupcake Flavours
Strawberry Cupcake Recipe

STRAWBERRY CUPCAKE : To the base batter add in your strawberry flavored yoghurt or strawberry puree (this is just a smooth blend of fresh strawberries); strawberry flavour, and Pink food coloring.

Chocolate Cupcake Recipe

CHOCOLATE CUPCAKE: To the base recipe, add in an extra milk according to the recipe and cocoa powder. You can also add ½ tsp of chocolate flavor to your chocolate cupcakes

Redvelvet Cupcake Recipe

REDVELVET CUPCAKE : To the base recipe I added red food colouring and cocoa powder

Oreos Cupcake Recipe

OREOS /COOKIES AND CREAM CUPCAKES : Add slightly crushed oreos or your favorite cookies to your cupcake base recipe

  • Coconut Cupcakes : Using your base recipe, add coconut flavour, extra coconut milk (same quantity like what you have in chocolate cake), and 2tsp of coconut flakes.
  • Carrot Cupcake : Use same milk quantity as in chocolate cupcake; add 2tsp raisins; and add 2 tsp shredded carrot.
  • Funfetti Cupcakes : These are perfect for kiddies birthday! It’s just adding sprinkles to your cupcake base recipe before baking.
  • Chocolate Chips Cupcakes : Using your chocolate cupcake base, add in 14g of chocolate chips and viola you have for yourself another cupcake variant!

How to store them

These cupcakes once baked, have 3 days shelf life whether frosted one not. If frozen, they can last for 3 weeks.

Perfect Tips to Baking this Cupcake recipe

Unbaked Cupcake

  • Start by measuring out all items and place where you can see them
  • Pre-heat your oven before you start mixing
  • Line your cupcake tins with cupcake liners.
  • Do not over mix. Creaming your butter, sugar and oil shouldn’t be more than 5 minutes.
  • Always scrap the sides of your bowl while mixing so that all items are well incorporated.
  • To cream your butter, oil and sugar, cream on medium speed for 1 minute then increase mixer’s speed to the highest and cream for 3 minutes. After adding in eggs, cream on the highest mixer speed for 1 minute; making the total creaming time 5 minutes.
  • After adding in eggs you’re meant to fold in the rest items.
  • At the end of mixing, your batter will look slightly cuddly. This is because of the baking soda and vinegar /lemon juice in the recipe.
  • If making more than 5 flavours? Weigh the whole batter, divide the total by the number of flavors you want to bake. See video for how I made mine.
  • Tap your cupcake tin to level the batter and remove air incorporated into it when mixing.
  • Do not over bake. This cupcake recipe bakes for 20 minutes. Overbaking will make them dry out resulting to them losing their moist texture.

Don’t forget to check my other CAKE RECIPES!

If you liked this recipe, kindly leave me a reaction. This will encourage me to create more no-fail homemade simple recipes! Also use the share button to share the recipe. Thank you.
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Sussan Apeh
Crazy Cupcake Recipe

Crazy Cupcake Recipe | One cupcake recipe with endless flavours

Sussan Apeh.
A perfect fluffy and moist base cupcake recipe that yields endless flavours. You're literally in charge of what flavours to create!
Prep Time 15 minutes
Cook Time 20 minutes
Mixing time 5 minutes
Total Time 40 minutes
Course Baked Goods, Cakes, Confection, Cupcake
Cuisine American
Servings 15 Cupcakes
Calories 297 kcal


  • Oven
  • Cake Mixer
  • 2 Mixing Bowls
  • Hand whisk
  • Cupcake tins
  • Digital scale
  • 5 Smaller bowls



  • 210 grams Flour
  • 150 grams Sugar
  • 115 grams Softened Butter/Margarine
  • 30 grams Oil
  • 3 large Eggs
  • 2 tsp Baking Powder
  • ¼ tsp Salt
  • ¼ tsp Baking Soda
  • tsp Vinegar/Lemon Juice
  • 180 grams MilkMilk
  • 2 tsp Vanilla extract

Chocolate Cupcake Recipe

  • Base Recipe
  • 12 gram Cocoa Powder
  • 15 grams Milk

Strawberry Cupcake Recipe

  • Base recipe
  • Pink food colouring
  • 1 tsp Strawberry flavour
  • 10 grams Strawberry yoghurt / Strawberry Puree

Redvelvet Cupcake Recipe

  • Base recipe
  • 1 tsp Cocoa Powder
  • Red food coloring

Oreos Cupcake Recipe

  • Base recipe
  • 14 grams Oreos Cookies
  • Extra Oreos for topping


How to make Cupcake Base recipe

  • Preheat your oven to 320°F (160°C) and line your cupcakes pans with 15 liners.
  • Measure out all items and set on your work surface
  • In a large bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
  • In another bowl cream together the softened butter/margarine, oil, sugar and vanilla extract for 5 minutes in this manner: cream on medium speed for 1 minute then increase mixer's speed to the highest and cream for 3 minutes.
  • Add 3 eggs and mix for 2 minutes with mixer. This makes mixing time to be 5 minutes
  • Next using your spatula, add in your milk, and vinegar and fold in.
  • Add dry items mix into wet items bowl and use your spatula to stir well or fold in to combine. This is the base recipe

For other flavours :

  • First start by weighing and dividing your base recipe into the number of flavours you want. In this case I'm making 5 flavours. So I weighed my total cake batter to give me 818g. Then I divided that by 5 which came up with 163.6g that I approximated to 164g. So four flavours were weighed to be 164g while the fifth flavour wasn't up to that. See video to understand better.
  • 📍 Chocolate Cupcake making: Add all items into base recipe and mix to combine. Then pour into 3 cupcake tins already lined.
    Repeat same for other flavours. At the end you should have 15 cupcakes in 5 different flavours; where each flavour has 3 cupcakes
  • Tap your cupcake tins on a flat surface to level them and release air incorporated when mixing
  • Bake in the preheated oven for 20 minutes or until the toothpick comes out clean.
  • Allow the cupcakes to cool in the pan for 5 minutes, then carefully remove and allow to cool completely.


Keyword Chocolate cupcake recipe, Commercial cupcake recipe, Cupcake, Cupcake base recipe, Cupcake recipe, Oreos cupcake recipe, Redvelvet cupcake recipe, Strawberry cupcake recipe, Vanilla Cupcake recipe

Nutrition Facts

15 servings per container

  • Amount Per ServingCalories297
  • % Daily Value *
  • Total Fat 9.6g 15%
    • Saturated Fat 4.8g 24%
  • Cholesterol 50mg 17%
  • Sodium 82mg 4%
  • Potassium 141mg 5%
  • Total Carbohydrate 46.1g 16%
    • Dietary Fiber 1.3g 6%
    • Sugars 10.9g
  • Protein 6.3g 13%

  • Calcium 57%
  • Iron 2%
  • Vitamin D 3%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Welcome Adventurous Baker to a simplified Baking and Confectionery blog! I am Apeh Sussan, a professionally trained cake artist, pastry chef, small chops specialist, cookier, and dessert maker. I am a proud African from Nigeria. I will be taking you every week on how to make healthy signature treats from the comfort of your home and with simple accessible materials to wow your family, friends, and clients! I also run detailed online training on ALL my signature treats that is accessible 24/7! Kindly subscribe to my blog and invite your friends as we continue this adventure! For sponsorship, collaborations, etc please send us an email via

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