6 Baked by Melissa Cupcakes You Can EASILY Make All At Once

Updated: May 14

How adorable are these cupcakes?! Displayed or devoured, they are the perfect dessert. The recipe is efficient, they are DELISH, and they are TOTALLY GLUTEN-FREE!

Originally published: 1/26/2018


Okay, how good do those cupcakes look.


For years, I've loved Baked by Melissa for its creativity and delicious little bite cupcakes. Instead of filling up on one big cupcake, you have multiple one or two bite options to chose from.


One time I received the cupcakes as a present, and I remember thinking what a great idea it was. A thoughtful present that I, and my belly, definitely enjoyed.


After scrolling through the cupcake options on Baked by Melissa's beautiful website, it occurred to me that I could try to make these on my own. Yes, it was going to be some work, but if I could figure out what recipes to use, I could make multiple batches and have them for a while. Cost effective, efficient, DELISH.


From the girl that successfully made these cupcakes (who at the time was not much of a baker), it was NOT that difficult.


The pay off was soooo worth it.



What's really cool is that all of those cupcakes are gluten free. Yeah, that's right: GF.


Of course, for those that are afraid of baked goods without the gluten, don't worry. All you need to do is substitute the flour and some toppings.


However, these cupcakes ACTUALLY taste good. I had my family judge them from an unbiased perspective. For reference, my father is someone who won't even try a cookie if it is gluten free because it always tastes "grainy." Let me just say, the cupcakes were eaten within a week.


Here are the cupcake flavors I decided to replicate:

  • Chocolate Chip Pancake

  • Cinnamon Sugar

  • Cookies & Cream

  • Cookie Dough

  • Salted Caramel Pretzel

  • Mint Chocolate Chip



Before I continue to fawn over them any longer, let's get into how you can make these at home. Sit back, hold tight, and let's get into how I made the cupcakes. Oh, and did I mention you only have to make one batter??

Let's get started!


First, you want to begin by making the cupcake batter. To simplify things, you can definitely buy a yellow cake box mix or a chocolate cake box mix instead, but here is how I made them from scratch.


The Yellow Cupcake Recipe

Yields 60 mini cupcakes (I overstuffed a bit and made only 48.)


Description:

This batter is simple yet moist and yummy. What is great about it is that you can convert it to a chocolate cupcake batter for the additional cupcake flavors! If you want to create both flavors, be sure to leave some batter behind when you pipe it into the cupcake tins for the yellow cupcakes.


Ingredients:

  • 2 ½ cups of GF flour (I use Bob Mills 1-for-1 Baking Flour)

  • 1 ¼ cups of sugar

  • 3 ½ tsp baking powder

  • 1 tsp salt

  • 8 tbs butter, softened

  • 2 tbs vegetable oil

  • 1 ¼ cups milk

  • 1 ½ tbs vanilla extract

  • 3 eggs



Instructions:

  1. Preheat the oven to 350°. Place cupcake liners in baking tin.

  2. In a bowl, combine all of the dry ingredients (flour, sugar, baking powder, salt) with a whisk.

  3. In a separate mixer bowl, add the butter and oil, and beat on medium for 1 ½ to 2 minutes. If you are without a mixer, vigorously stir the butter and oil in a separate bowl until it is fully combined.

  4. With the mixer on low, slowly start to add the dry ingredients in stages. My mixer-less friends can do the same by adding parts of the dry, then stir until combined. The batter should resemble a consistency like breadcrumbs. (Look to photo above in directions.)

  5. In the now empty dry ingredient bowl, wash it out, and then add the rest of the wet ingredients (milk, vanilla extract, eggs). Do not mix, the next step will take care of that.

  6. With the mixer on low, add the wet ingredients to the dry slowly. People without a mixer should repeat step #4 but with the wet ingredients.

  7. Pour 2/3 of your batter into a gallon sized Ziplock bag (or 2 depending on how much fits). Snip one of the bottom corners about ½ of an inch from the corner. Pipe the batter into your cupcake baking tin. If you make 8 of each like I did, make sure you add little chocolate chips into 8 cupcake liners.

  8. Bake the cupcakes for about 9-12 minutes. Check that they are done with a toothpick. My cupcakes were finished after 10 minutes.



The Chocolate Cupcake Conversion Recipe


Ingredients:

  • 1/3 of Yellow Cupcake Batter

  • ¼ cup of good cocoa powder

  • 1 tbs of sugar


Instructions:

  1. With the 1/3 of the yellow cupcake batter remaining, adding ¼ of a cup of cocoa powder and 1 additional tbs of sugar to the mix.

  2. Mix on low until fully combined.

  3. Repeat step #7 in Yellow Cupcake Recipe.


That's it.


Buttercream Frosting Recipe

Description:

This buttercream frosting is my GO-TO when I make desserts. It's sweet, it's thick, and it melts in your mouth. If you prefer, you can make a vanilla frosting as the base; however, I prefer a rich buttercream because I think it adds the right amount of sweetness, and it requires less ingredients.


Ingredients:

  • 1 stick of butter, room temperature

  • 3 cups powdered sugar

  • 1 tsp vanilla

  • 3-5 tbs milk


Instructions:

  1. Add the butter into the bowl of a mixer, and beat on medium for 1 ½ minutes.

  2. With the mixer on medium low, add the powdered sugar in stages. Rotate pouring in sugar with a tbs of milk.

  3. Divide frosting into 6 separate bowls for each cupcake, or take 1/6 at a time of the frosting, and combine with other specific flavor ingredients. Then, wash the bowl after each frosting is made.


As you can tell, I very much enjoyed it...:)

Now for the flavors...


1. Chocolate Chip Pancake Recipe


Filling: None

Frosting: Add ½ tsp of maple syrup to buttercream frosting (1/6 of above recipe)

Topping: Mini chocolate chips (I didn’t have any, so I used one normal sized chocolate chip.)


2. Cinnamon Sugar Recipe

Filling: Combine 1 ½ tbs sugar, 3 tbs room temp butter, and ¼ tsp cinnamon

Frosting: Plain buttercream

Topping: Dash of cinnamon

3. Cookies & Cream Recipe

Filling: 2 smashed K-Toos (or Oreos) combined with 1 ½ tbs of frosting

**K-Toos are the only “gf Oreo” I’ve found that tastes exactly like Oreos, it’s amazing

Frosting: Plain buttercream (1/6 of above recipe)

Topping: ¼ of a K-Too (like a wedge of the cookie)

4. Cookie Dough Recipe

Filling: GF Edible Cookie Dough

Frosting: Buttercream frosting (1/6 of above recipe) combined with ½ tsp cocoa powder

Topping: GF Edible Cookie Dough


GF Edible Cookie Dough Recipe

Ingredients:

  • 3 tbs brown sugar

  • 2 tbs butter, room temperature

  • ¼ tsp vanilla extract

  • 1/8 tsp salt

  • ¼ cup GF flour

  • ½ tbs milk

  • 3 tbs chocolate chips (mini)

Directions:

  1. Combine butter and brown sugar in a bowl.

  2. Mix in vanilla extract and salt until fully combined.

  3. Slowly add in flour. Mix until it is a crumbly consistency.

  4. Add in the milk, and combine.

  5. Fold in the chocolate chips.

  6. Cover and put in the refrigerator for at least 30 minutes.

*It’s okay if the dough is a little soft because it will harden when you allow it to chill.


5. Salted Caramel Pretzel Recipe

Filling: Caramel Sauce

Frosting: Plain buttercream (1/6 of above recipe)

Topping: GF pretzel (I used Glutino Pretzel Twists) with a caramel drizzle, and I suggest additional kosher salt for an extra salty sweet taste

6. Mint Chocolate Chip Recipe


Filling: Mint cookie or K-Too/Oreo

Frosting: Buttercream (1/6 of above recipe) combined with 1/8 tsp peppermint extract and green food coloring

Topping: Mini chocolate chips (I didn’t have any, so I used one normal sized chocolate chip.)



Tips for the cupcakes:

  • To make a hole for the filling in the cupcakes, I pushed a cake decorating tip into the cupcakes and the middle came out with it.

  • I put the different frostings and fillings with frosting in sandwich bags and snipped the corner just as I did with the cupcake batter. That way I could fill the middle hole perfectly or frost the mini cupcakes in perfect swirls.

  • Chill the cupcakes once they are assembled, and store them in the fridge. When serving, let them thaw for 15 minutes then devour.



Let me tell you, I COULD NOT pick a favorite flavor. I enjoyed every single ones of these, even surprising myself by how good they were. The cupcakes looked amazing and tasted just as good if not better.


I highly recommend making these. Everything I used was already in my pantry, so I saved so much money in comparison to buying them. It was a fun day and a great result.

My biggest tip is to experiment! Cooking and baking are so much fun when you learn not to take it too seriously.


Look up the cupcakes Baked by Melissa makes and try out your own versions. If you decide to make them, send me a picture! I'd love to see all of your creations.








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