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giant cupcake cake recipe

Giant Cupcake Cake Recipe

Create a show-stopping dessert with this easy giant cupcake cake recipe. Perfect for parties and celebrations, customize it with your favorite flavors and decorations today.
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Prep Time: 20 minutes
Cook Time: 50 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 8
Calories: 410kcal
Cost: $25

Equipment

  • Giant cupcake pan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Piping bags (optional for decoration)
  • Serrated knife (for trimming)

Ingredients

  • 2 cups all-purpose flour or gluten-free flour if needed
  • 1.5 cups granulated sugar
  • 1 cups unsalted butter softened
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1.5 teaspoons baking powder
  • 0.5 teaspoons salt
  • 1 cups milk whole milk or almond milk

Instructions

  • Prepare your giant cupcake pan or mold by greasing it thoroughly with butter or non-stick spray and lining the bottom with parchment paper.
  • In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the eggs one at a time to the butter and sugar mixture, incorporating each egg before adding the next.
  • Mix in the vanilla extract.
  • Gradually fold in the dry ingredients (flour, baking powder, and salt) alternating with the milk until just combined; avoid overmixing.
  • Preheat your oven to 350°F (175°C).
  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 45 minutes to 1 hour, or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  • While the cake cools, prepare the frosting by beating the softened butter and powdered sugar together, then add the vanilla extract and heavy cream/milk until desired consistency is reached.
  • Once the cake is completely cool, decorate it as desired using the frosting.

Notes

You can customize flavors by adding almond extract instead of vanilla or mixing in food coloring for a fun visual effect.
For a dairy-free version, substitute unsalted butter with coconut oil and use almond milk.
For added flavor, consider filling your giant cupcake with jam or ganache. Just carve out a space in the bottom layer before assembling.
If you want to decorate professionally, chill the cake before frosting to keep the frosting from melting.
Store leftovers tightly wrapped in plastic wrap, and refrigerate if there are any perishable fillings.
You can freeze the cake or slices wrapped properly, but avoid freezing with delicate decorations.

Nutrition

Calories: 410kcal | Carbohydrates: 66g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 220mg | Potassium: 100mg | Fiber: 1g | Sugar: 45g | Vitamin A: 500IU | Calcium: 50mg | Iron: 1mg
Tried this recipe?Let us know how it was!