What size is a giant cupcake?

A giant cupcake typically measures around 6 inches (15 cm) in base diameter, 7 inches (18 cm) in top diameter, and 5–6 inches (13–15 cm) in height, making it ideal for serving 10–12 people.

Is a big cupcake harder to bake than standard cupcakes?

Surprisingly, no. Although the baking time is longer, the process itself is quite similar. The large cupcake pan simply shapes the batter into a playful form.

Do I really need to level the bottom piece?

If the bottom is very domed, trimming ensures the two halves fit snugly and don’t wobble. It also provides a perfect base for the frosting layer that binds the halves together.

Which piping tip creates that signature swirl on top?

A large star tip is a common go-to for swirling buttercream on top of a giant cupcake recipe. It produces the iconic ridged pattern often seen on bakery cupcakes, only on a more dramatic scale.

Is there a vegan version of this recipe?

Yes. Swap out butter for vegan butter or coconut oil, use a plant-based milk, and try an egg alternative like flax eggs. Keep an eye on texture, but the method remains largely the same.

Astonishing Giant Cupcake : The Ultimate Showstopper

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This giant cupcake is a show-stopping dessert perfect for birthdays, celebrations, and special occasions. With a moist, fluffy texture and rich buttercream frosting, it’s easy to customize with colors and decorations to suit any theme.

Author: Maren Varden
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 2 hours (including cooling and decorating)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Ingredients for the cake

4.5 tbsp whole milk
½ tsp vanilla extract
1 tsp almond extract
375 g self-raising flour
375 g unsalted butter (softened)
375 g caster sugar
4 tsp baking powder
6 large free-range eggs

Ingredients for the buttercream frosting

300 g unsalted butter (softened)
675 g icing sugar (sifted)
4 tbsp whole milk
½ tsp vanilla extract

For decoration

Food coloring
Sprinkles or edible decorations

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Instructions

Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour both parts of the giant cupcake pan to prevent sticking.
Prepare the Batter: In a large bowl, cream the softened butter and caster sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts.
Combine Dry Ingredients: In a separate bowl, whisk together the self-raising flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
Fill the Pan: Divide the batter evenly between the base and top sections of the cupcake pan, filling them about ¾ full to allow room for rising.
Bake the Cake: Place both pan sections in the preheated oven. Bake the top half for 30-35 minutes and the bottom half for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
Cool the Cake: Allow the cakes to cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely before frosting. Carefully trim any excess cake from both the top and bottom sections of the base to ensure a snug and seamless fit.
Prepare the Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add sifted icing sugar, milk, and vanilla extract, and continue mixing until smooth and fluffy.
Apply Base Frosting: Tint a portion of the frosting with blue food coloring. Apply a crumb coat to the base, chill briefly, then apply a final layer for a smooth finish.
Decorate the Top with Flowers: Tint the remaining frosting with pink food coloring. Use a piping bag with a floral tip to create swirls over the domed top for a decorative effect.
Assemble the Cupcake: Place the frosted base on a serving plate, then carefully position the domed top. Adjust for a perfect fit.
Final Decorations: Add sprinkles or edible decorations for an extra festive touch.
Serve and Enjoy: Allow the frosting to set for 15-20 minutes, then slice and serve your stunning giant cupcake!

Notes

Pan Preparation Tip: Grease and flour both parts of the cupcake pan thoroughly to prevent sticking and ensure easy removal. A light dusting of flour helps the batter rise evenly and maintain its shape.
Baking Time Adjustment: Since the base takes longer to bake than the top, check the top section after 30 minutes and remove it once fully baked. Let the base continue baking for an additional 10–15 minutes for perfect doneness.
Cooling is Key: Allow the cake to cool completely before frosting to avoid melting. For best results, chill the cake in the fridge for 30 minutes before applying the final layer of buttercream.

Nutrition

Serving Size: 1 slice
Calories: 450 kcal
Sugar: 50g
Sodium: 300mg
Fat: 24g
Saturated Fat: 15g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 1g
Protein: 5g
Cholesterol: 120mg

Find it online: https://www.simplitasty.com/giant-cupcake-recipe-show-stopping-design/