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Cupcakes in paper cups

Author
Cookinero 20 Mar 2025
3900
Cupcakes in paper cups

Cupcakes in paper molds or cupcakes are creamy airy cupcakes decorated with icing. They got their name from the cup-shaped molds. Cup in English means "cup". The main difference between cupcakes and muffins is texture. Muffins have a denser texture. Cupcakes are airier. The recipe for cupcakes in paper molds is quite simple. To prepare a cupcake in the oven, use fresh butter with a fat content of 82% and regular white sugar, as well as wheat flour.

How to cook Cupcakes in paper cups

Step 1

Cupcakes in paper cups

Start preparing the dough. To do this, beat the butter with sugar and vanilla in a deep bowl with a mixer. Add the eggs, continuing to beat the mixture. Pour in the milk and mix.

Step 2

Cupcakes in paper cups

Separately mix flour and baking powder, pour into the egg mixture, mix thoroughly until smooth.

Step 3

Cupcakes in paper cups

Place paper cupcake liners on a baking sheet and fill them halfway with dough. Bake for 35-40 minutes. Cool and serve, removing the cupcakes from the paper cupcake liners. Enjoy!

Cupcakes in paper cups - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute an equal amount of vegetable oil or melted coconut oil for the butter. However, the texture and flavor may be slightly different.
Store cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Yes, replace the all-purpose flour with a gluten-free flour blend (1:1 ratio) and ensure your baking powder is gluten-free. The texture may be slightly denser.
Insert a toothpick into the center of a cupcake—if it comes out clean or with a few dry crumbs, they're done. Avoid overbaking to maintain moisture.
Yes, use mini cupcake liners and reduce baking time to 12-15 minutes. Fill liners only one-third full to prevent overflow.
Lightly spray the liners with nonstick spray or use high-quality, grease-resistant liners. Let cupcakes cool completely before removing.
Absolutely! Fold in up to 1 cup of chocolate chips, nuts, or dried fruit into the batter before baking for extra flavor and texture.
Yes, honey or maple syrup can replace sugar, but reduce other liquids slightly. For low-carb options, use erythritol or monk fruit sweetener (adjust to taste).
Top with cream cheese frosting, chocolate ganache, whipped cream, or a dusting of powdered sugar. Fresh berries or sprinkles add a festive touch.
Yes, refrigerate the batter in an airtight container for up to 24 hours. Stir gently before baking—note that cold batter may need slightly longer baking time.

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