Everyone loves cupcakes right?! And I’m pretty sure everyone loves it when it looks like you’ve done way more work than you actually have! That’s why I love this simple one batter cupcake recipe. You can split it 3 ways and achieve 3 totally different flavours, making you look like a star!! The recipe makes lots and lots of cupcakes too, making this the perfect party pleaser treat!
With all the summer and cottage festivities right around the corner, I promise this is a recipe you will want to keep on hand. Cupcakes are an easy dessert and when you give your guests more options of flavours you’re sure to cover everyone’s tastes and all you had to do was one recipe!
I love mini cupcakes because everyone can test a few different flavours instead of having just one big cupcake. You get equal icing to cake and let’s face it, the icing is the best part! So you are getting more bang for your buck in a mini (that’s if you ask me).
One Batter Cupcakes, 3 Flavours Tips
The only real trick that you need to keep in mind when making the 3 flavours out of one batter is to make sure you don’t overmix your batter. The more you mix the batter the denser it will become, so keep that in mind when you’re splitting up your batter and working in your favourite flavours.
For the 3 flavours I chose to do white chocolate raspberry, chocolate marble, and lemon. I’ve got the chocolate part covered, the sweet fruit, and the tangy tartness all done with one batter! You don’t have to use the exact same flavours that I did. You can use your favourite cupcake recipe as a guideline and add your own flavours to the batter, although I think you’d be more than happy with the flavours I’ve chosen. My favourite is the marble cupcakes, aren’t they so cute?!
One Batter Cupcake, 3 Flavours!
One batter Cupcakes, 3 Flavours! A simple one batter cupcake recipe split in 3. Achieve 3 totally different flavours, making you look like a baking star!!
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 5 dozen 1x
- Category: Dessert
- Cuisine: American
- 3/4 cup unsalted butter, at room temperature
- 3 eggs
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 cups sugar
- 1 teaspoon vanilla
- 1 1/2 cups milk
- lemon rind – 1-2 teaspoons
- 1/2 cup frozen raspberries, broken into small pieces
- 2 Tablespoons sifted cocoa powder
- Allow eggs to stand at room temperature for 30 minutes.
- In a medium bowl sift together flour, baking powder, and salt.
- Preheat oven to 350˚F. Line mini cupcake pans with liners set aside.
- Beat butter until smooth, gradually add sugar beating on medium-high until light and fluffy.
- Add eggs beating well after each one. Beat in vanilla.
- Alternate flour mixture with milk to butter mixture, beating on low just until combined (don’t overmix, if anything undermix). Divide your batter evenly into 3 separate bowls. In one bowl fold lemon rind into the batter. Using a mini ice cream scoop, scoop batter into mini cupcake liners, set aside.
- In another bowl gently fold frozen raspberries into the batter. Using a mini ice cream scoop, scoop batter into mini cupcake liners, set aside.
- In the third bowl take out 1/3 of the batter and place into a small bowl, add 2 tablespoons of cocoa and 1 1/2 tablespoons of water. Mix well. Now in each cupcake liner spoon a small amount of chocolate batter, then a spoon of vanilla batter, and top with another scoop of chocolate batter, making 3 layers, alternating chocolate, vanilla, and chocolate.
- Bake mini cupcakes for 12- 15 minutes. Cool on the cooling rack, when cooled ice with icing.
Icing for : One Batter Cupcake, 3 Flavours!
Fluffy buttercream icing to pair with one batter cupcakes, 3 flavours. The recipe includes directions for marble, lemon, and raspberry mini cupcakes.
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 4 cups 1x
- Category: Dessert
- Cuisine: American
- 3 1/2 cups sifted icing sugar
- 1/2 cup unsalted butter
- 2 Tablespoons whipping cream (or full milk)
- 3 oz. white chocolate melted
- 2 oz. dark chocolate melted
- 3 Tablespoons fresh lemon juice
- In a large mixing bowl beat butter and icing sugar and whipping cream until light and fluffy.
- Divide icing evenly into 3 separate bowls.
- In bowl, one add melted white chocolate and beat until fluffy, set aside.
- In bowl two add melted dark chocolate and beat until light and fluffy, set aside.
- In bowl three add lemon juice and beat until light and fluffy, set aside.
- Pipe icing onto mini cupcakes: white chocolate with raspberry cupcakes, chocolate with marble cupcakes, and lemon with lemon cupcakes.