I can’t say enough about cupcakes – they are adorable little treats, just enough for 1 to eat!  They are versatile, and adaptable to just about any cake recipe.  I love them!  I’ve made thousands of cupcakes for sure during my baking business, including many cupcake towers for celebrations like weddings, showers, and birthdays.  The varieties and combinations are endless, making a cupcake tower arrangement a stunning display!  You can purchase these online, or look for assorted cake stands at local home/kitchen stores to show off your own amazing cupcakes.

When I’m baking cupcakes for a crowd, I like to consider the theme – birthday, shower, etc, and the colors that will be part of the venue decor.  I also consider the guests, and want to make a little something that might appeal to each.  For example, there should to be a chocolate, and a vanilla cupcake (for the purists in the room!)  Then I like to get a little funky with perhaps carrot cake, or red velvet.  Adding a filling in the middle is another option.  Truly the flavors and combinations are endless.  At least 4 different flavors per 100 cupcakes is a good amount of choices and makes for amazing eye appeal.  That will give you 2 dozen cupcakes per flavor – that is a realistic number to make at home.

I found the perfect paper liners at brpboxshop.com – they sell brown and white liners that are 1/4″ TALLER than regular size liners.  I love how these look when the cupcake is baked – slightly larger than “regular” size!  You can also use “mini” or “jumbo” sizes.  All will require adjustments to the time in the oven.  Most regular size cupcakes take about 20 min in the oven.  Mini require less, and jumbo require more.  You just need to watch them, and test for doneness with a toothpick.

Now lets talk about frosting – well that truly defines a cupcake in my book.  It creates the immediate eye appeal for sure.  The flavor needs to compliment the cake underneath.  They need to “go together” – sort of like fashion!!
For example, chocolate and peanut butter, strawberry and chocolate, red velvet and cream cheese.  They need to taste good together.  I would never pair chocolate with lemon!!  Making frosting takes practice.  You definitely need a stand mixer for this, and make sure to have both the mixer and paddle attachments.  Butter and cream cheese components should always be brought to room temperature before using.

Sprinkles and drizzles – pure beauty!!  They complete the look of a cupcake.  There are again endless possibilities, but 1 tip I would offer is that less is best.  You don’t want to overdo it with the decor.  A light sprinkle or drizzle is usually the  best look.  You can also add a little sparkle with a dusting of edible glitter – available in craft stores, or online.

Once these little beauties are finished, I store them in the refrigerator.  However, most cupcakes are best served at room temperature.  So take them out about 1 hour before serving for the best taste and texture.  The butter can make a cupcake “harden” when cold.  The exception is when using a whipped cream frosting – this icing holds up best when kept cold.

Transporting them can be a challenge.  I used to use purchased cupcake boxes online at brpboxshop.com.  (they have all kinds of paper baking supplies!)  I have delivered cupcakes in plastic storage bins, and on sheet pans.  You always run the risk of them “shifting” in transport, so my favorite method is to use the boxes with cupcake inserts.