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History

Close-up of cupcake with pink frosting and sprinkles In the early 19th century, there were two different uses for the name "cup cake" or "cupcake". In previous centuries, before muffin tins were widely available, the cakes were often baked in individual pottery cups, ramekins, or molds and took their name from the cups they were baked in. This is the use of the name that has persisted, and the name of "cupcake" is now given to any small cake that is about the size of a teacup. The name "fairy cake" is a fanciful description of its size, which would be appropriate for a party of diminutive fairies to share.

The other kind of "cup cake" referred to a cake whose ingredients were measured by volume, using a standard-sized cup, instead of being weighed. Recipes whose ingredients were measured using a standard-sized cup could also be baked in cups; however, they were more commonly baked in tins as layers or loaves. In later years, when the use of volume measurements was firmly established in home kitchens, these recipes became known as 1234 cakes or quarter cakes, so called because they are made up of four ingredients in equal ratios; butter, sugar, eggs and flour. They are plain yellow cakes, somewhat less rich and less expensive than pound cake, due to the reduced proportion of butter. The names of these two major classes of cakes were intended to signal the method to the baker; "cup cake" uses a volume measurement, and "pound cake" uses a weight measurement.

In modern times, cupcakes are often served during a celebration, such as children's birthday parties. Additionally, they can be served as an accompaniment to afternoon tea. They are a more convenient alternative to a full-sized cake as they don't require utensils or division into individual portions.

Cupcake recipes

A standard cupcake uses the same basic ingredients as standard-sized cakes: butter, sugar, eggs, and flour. Nearly any recipe that is suitable for a layer cake can be used to bake cupcakes. Because their small size is more efficient for heat conduction, cupcakes bake much faster than layer cakes.

Pans and liners

Specialized pans are made for baking cupcakes, similar in form to muffin tins. These ovenproof pans are most often made from metal, with or without a non-stick surface, and generally have six or twelve depressions or "cups". They may also be made from stoneware, silicone rubber, or other materials. A standard size cup is in diameter and holds about , although pans for both miniature and jumbo size cupcakes exist. Speciality pans may offer many different sizes and shapes.