How To Make Colossal Cupcakes in Just 10 Minutes

I love how you can get a cupcake in about 10 minutes, even if you have a huge kitchen.

It’s so satisfying!

And now that you know how to make delicious cupcakes in just 10 minutes with these incredible recipes, you’re going to be making them all the time.

I’m talking about all-time favorites like the pumpkin and the blueberry cupcake and everything else you’ll find at these cupcake stores.

Let’s get started. 

The best part about these cupcakes is that they are incredibly easy to make and so delicious.

You’ll want to make the batter and decorate them as you go.

I use a mix of butter, coconut oil, brown sugar, eggs, and vanilla to give them a little extra sweetness.

The best part is that you can store the cupcakes at room temperature for up to a week.

These cupcakes will be a great side dish or snack to go with your favorite desserts, so make them now and enjoy! 

To Make These Cupcakes In Just 10 Minutes 1 cup + 2 tablespoons butter 1 cup + 3 tablespoons brown sugar 2 eggs 1 teaspoon vanilla extract 1/2 teaspoon baking soda 2 cups + 2 cups of the batter (4 cups for muffins) 1/4 cup plus 2 tablespoons powdered sugar 1 teaspoon cinnamon 1/2 cup + 1/3 cup granulated sugar 1/8 teaspoon baking powder 1/16 teaspoon salt 1 teaspoon baking spray 1/10 teaspoon ground cinnamon 1/6 teaspoon ground ginger 1 teaspoon vanilla I used 2 cups butter, 1 cup brown sugar and 1 egg for these cupies. 

Preheat oven to 350 degrees.

In a large bowl, combine the butter, brown, and sugar.

In another bowl, whisk together the eggs, vanilla, baking soda, and cinnamon.

Add the dry ingredients to the butter mixture and mix until combined.

Add in the powdered sugar, baking powder, and salt.

Mix well.

Using a large spoon, mix the batter into the batter until the batter is well combined.

Pour batter into cupcake liners.

Bake for 10 minutes.

Remove from oven and let cool for 15 minutes before transferring to a wire rack to cool completely. 

To Serve Cupcakes Place cupcakes on the liners and refrigerate for 15-20 minutes. 

When you are ready to serve, place the cupcake cupcakes into a bowl and top with the remaining batter.

Top with a sprinkling of powdered sugar if desired. 

 To decorate cupcakes Line cupcake pans with cupcake liner.

Cut and seal cupcake with waxed paper.

Top each cupcake using a 1/5 inch seam allowance. 

If you’re making a large batch, cut each cupcakes cupcake pan in half and stack them on top of each other to form an even layer. 

Use a cookie scoop to scoop the batter from the top to the bottom of each cup.

Place on the baking sheet.

Bake in the oven for 15 min. and then remove from the oven. 

Cookie scoop cupcakes for 20 min. 

Make a cupcakes garnish with a small handful of chocolate chips and drizzle with sprinkles. Enjoy!