Just the facts. From the experts.

Cakes come in different shapes and sizes, but it’s the cupcake that has taken center stage! It’s gone from craze to complete craziness with the explosion of gourmet shops and bold bloggers that have taken the plain-Jane cupcake of our youth, to lusciously grand masterpieces that almost look too good to eat.

Because of our fascination with cupcakes, we wanted to feature some extraordinary blogger bakers who've made it their business to create delicious mini-masterpieces from flour, eggs, frosting and, of course, love. This is Julianne from Beyond Frosting.


Julianne's Take on the Great Cupcake: Tips, Tricks and Tragedies

What’s the secret to making a great cupcake?  

  1. Most of my recipes include buttermilk and sour cream. The sour cream adds moisture to the cupcake and I think it creates a melt-in-your-mouth type of crumb.
  2. For added chocolate or vanilla flavor, sometimes I add a dry package of pudding or melted chocolate.
  3. For a very light cupcake, I use egg whites instead of the full egg.
  4. I use a large cookie scoop to fill my cupcake liners evenly, which helps ensure consistent baking time.
  5. Don’t underestimate the importance of the frosting. I spend a lot of time fine-tuning my frostings.


Do you prefer using cake mixes or making cupcakes from scratch? I prefer baking with mixes. You’ll find a lot of my recipes involved a cake mix as the base. It’s great for a novice baker to know they can create a delish cupcake by adding just a few additional ingredients and ignoring the instructions on the box!

How many cupcakes do you make a year? This year I will be making well over 1,500 cupcakes between baking for my blog and side projects. That’s a lot of butter and sugar!  

Any cupcake disasters?  No cupcake disasters, but I put a frosted carrot cake that I made for a bridal tasting in the freezer to try and speed up the process of cooling and setting. First, I frosted it while it was too warm. On top of that, it was not sitting evenly in the freezer and slid off the plate against the inside of the door. When I opened the freezer, the cake fell out on the floor, about five minutes before I had to leave.

Julianne's Gems and Most Famous!

My brownie-stuffed cupcake is a personal favorite and one of my best frostings (it includes cake mix).

Patriotic cupcakes are a summertime hit

This white chocolate cupcake is infused with a hint of coconut and topped with a white chocolate cream cheese frosting, toasted coconut and macadamia nuts.

This decadent chocolate cupcake is topped with TWO frostings: Ghirardelli Chocolate ganache and strawberry Swiss meringue buttercream.

ONE LAST TIP: Julianne fills her liners 2/3 full. She adjusts her baking time to accommodate the reduced amount of batter, normally between 12-15 minutes.


Should sugar be regulated like alcohol or tobacco?

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