3 Teacup Cupcake Recipes You Need to Try for Your Next Tea Party

This past week I baked five different cake recipes trying to figure out which was the tastiest. I ate them all myself! Good thing each recipe only made one cake. And an even better thing is that a teacup was the “pan” for the “cake.”

Here I am having a mini vanilla cake and Sweet & Spicy Tea in matching tea cups.

I got this idea after reading that cupcakes might have originated in the 19th century (in America) when folks used actual teacups for “pans.” I am doing a series on tea and so thought this would be a good project for me to do. As I mentioned I tried four different recipes. This recipe is the winner according to my taste-buds.  This vanilla cake is tender, moist, light, and tasty even without frosting. This recipe also has the best tasting butter-cream frosting.

This pink flower is attached to an “excavating” tube that is 1 7/8th’s inches long. This is the perfect length in which to take cake from a cup that is 3 inches deep.

This chocolate teacup-cake came in second.

• I think this is largely due to my preference for vanilla cake.
• Make sure that the cake is cooked all the way to the bottom.
• This cake rose the highest of any of the cakes.
• The chocolate frosting with this recipe is a tasty one.
• Because I like frosting with my cake I used a nifty cake hole-digger (aka excavating tube) to remove some cake from its center. Of course I filled the center with frosting.

I baked all 5 cakes in this same teacup. This boxed mix cake was tasty – even without the egg.

This was the easiest teacup-cake to bake.

• You need three ingredients: cake mix, water, and oil. It was surprisingly tasty.
• I know you could bake this in the microwave, but don’t do it. There is a night and day difference to the texture. Think rubbery versus light, moist, and tender.

General tips . . . 

• One site said to use a liner. In my experience, the one without the liner rose higher. Both slid out of the cup just fine.
• Once site said to not grease the cups because it would inhibit the cupcake from rising. I greased the cups each time and all rose just fine.
• Buy a set of measuring spoons that has a 1/16th measure. Or else just double the recipe and bake 2 teacup-cakes.

Your Turn . . .  Have you ever made teacup cupcakes? Eaten one?

Crafts and Food Made for the 21 Days of Tea Series . . . 

• 3 Teacup Cupcake Recipes You Need to Try for Your Next Tea Party
• 7 Tips for Turning a Tea Cup and Saucer into a Candle
• Cream Cheese Mints – Great Party Nibbles
• Earl Grey Cookies (recipe roundup) – Tasty with Teas
• Heart-Shaped Hand-Sewn Tea Bags
• Hostess Gift for Tea Party
• How to Make an “Eyes on You” Glass Mug
• How I Made a Teacup Bird-Feeder & 3 Things I Learned
• Making a Small Teacup Pincushion
• Two More Tea Wallets

Related Internet Posts . . .

• Go here for additional information about baking cupcakes in teacups. 
•  This Chai Chocolate Cupcake Mix Recipe has the ingredients layered in a jar. They are gluten-free and with a few swaps could be made dairy- and egg-free.
• This vanilla teacup-cake is dairy-and egg-free. To make this gluten-free swap the white flour for a non-gluten one.
• This Youtube video gives another option to baking those cupcakes.
• 18 Microwave Snacks You Can Cook in a Mug