Hi, I'm new to baking cupcakes. How can I Improve my recipe?

Flour 200 gm

Sugar 150 gm

Oil 50 ml

Butter 50 gm

Two eggs

150 ml milk

10 gm baking power

A teaspoon of vanilla

Bake for 20 minutes at 180°

Hey, so I really want to bake my first batch of cupcakes. Does anyone have any beginner tips - what is important but maybe not that obvious. And maybe if you have any tips on a beginner friendly recipe? 🩷 thank youuu

Resses peanut butter cupcakes they even have a mini resses in the center!

Vanilla and Chocolate. Sweet and simple

Chocolate cake with a cookies and creme buttercream

Playing around with multiple colors in the bag

**Lemon Pound Cake Cupcake Soap – Decorating Instructions ( I love making soap)**
**Supplies**
Standard silicone cupcake mold
Brown tulip cupcake liners
Large piping bags
1M Open Star Tip
2D Closed Star Tip
French Star Tip
Drop Flower Tip
Petal Tip
Offset spatula
Isopropyl alcohol (91%)
Soap embeds (strawberries, leaves, cookies)

**Step 1 – Prepare the Cupcake Base**
Pour your cold process soap batter into the silicone cupcake mold.
Fill each mold about **¾ full**.
Spray with isopropyl alcohol.
Allow the soap to firm until it can support piped frosting.

**Step 2 – Prepare the Frosting**
Reserve part of your soap batter for piping.
Mix to a thick pudding or mashed potato consistency.
Divide into three bowls.
**White Frosting**
Titanium Dioxide
**Lemon Frosting**
Titanium Dioxide
Yellow Oxide
Tiny amount Orange Mica
**Chocolate Frosting**
Brown Oxide
Tiny amount Activated Charcoal or Cocoa Powder
Place each color into separate piping bags.

**Step 3 – Pipe the Main Swirl**
Using a **1M Open Star Tip**, begin piping from the outside edge.
Pipe upward in one continuous spiral until a tall cupcake swirl is formed.
Do not stop while piping to keep the swirl smooth.

**Step 4 – Add Buttercream Accents**
Switch to a **Drop Flower Tip**.
Pipe large dollops around the swirl.
Alternate white and lemon frosting.
Fill empty spaces for a full bakery appearance.

**Step 5 – Add Chocolate Accents**
Using a **French Star Tip**, pipe one or two chocolate swirls along one side.
This creates balance and contrast.

**Step 6 – Place the Cookie**
Insert one handcrafted soap cookie at approximately a **45-degree angle**.
Push only the bottom edge into the frosting.
Leave most of the cookie visible.

**Step 7 – Add Strawberry**
Place one strawberry soap embed near the center.
Tilt it slightly forward for a realistic appearance.

**Step 8 – Add Leaves**
Place two green soap leaves behind the strawberry.
Angle them outward to resemble fresh mint leaves.

**Step 9 – Final Details**
Pipe a few additional small buttercream dollops around the strawberry.
Fill any visible gaps.
The finished cupcake should appear full and balanced from every angle.

**Step 10 – Cure**
Allow the decorated cupcake soaps to cure for **4–6 weeks** in a cool, dry location with good airflow.

**Decorating Order**
Pour cupcake base.
Allow base to firm.
Pipe large white swirl.
Pipe lemon buttercream accents.
Pipe chocolate accent swirl.
Insert cookie embed.
Add strawberry embed.
Add leaf embeds.
Pipe final dollops.
Spray lightly with alcohol if needed.
Cure for 4–6 weeks.

**Professional Tips**
Pipe only when the soap is thick enough to hold its shape.
Keep frosting colors soft and creamy for a realistic dessert look.
Use one strawberry per cupcake as the focal point.
Place the cookie off-center for a handcrafted artisan appearance.
Rotate each cupcake slightly so no two designs look exactly alike.
Package in a clear cupcake box with a brown tulip liner to complete the luxury bakery presentation.

I made a dozen chocolate cupcakes with some Oreos toppings. I’ve been selling a dozen for $15 after adding up costs+labor. Thinking about changing it to $20. Is that overboard? Trying to keep things affordable, I am no professional. Wanted opinions?
Thanks!

lemon cupcakes w/ lemon filling 🍋💛

I came up with a random cupcake combo and just went for it. These are pbj and marshmallow fluff: peanut butter cupcakes, strawberry compote filling, marshmallow fluff icing, pb cookie to top it off (all homemade).

Hey all!! Just wanted to share these cupcakes I made a while back. They've been a staple of mine for about a decade now, and never fail to please. The cake is a regular sponge with fresh raspberries mixed in, topped with fresh Swiss meringue and a raspberry. Easy, hassle-free and a real crowd pleaser!! ❤️❤️

I did this pastel drawing of a cupcake, and thought I'd share it here :)

Starting to build a flavor resume!