The history of the cupcake is quite fascinating, as it’s a beloved treat with roots that stretch back to late 18th and early 19th century America. Its evolution is tied to both practical baking advancements and changing culinary trends. Join us in taking steps through its history and why it remains a hit with today’s consumer.

The Origins: Cakes Baked in Small Cups (Late 18th Century)

1796: The First Mention: The earliest known reference to a “cupcake” or something very similar dates back to 1796. Amelia Simmons, in her groundbreaking cookbook American Cookery (often considered the first American cookbook), included a recipe notation for “a light cake to bake in small cups.” At this time, it was more about the method of baking in individual portions than a specific recipe for what we recognise as a cupcake today. People would use individual pottery cups, ramekins, or small earthenware mugs.

The Naming and Early 19th Century (1800s)

The term “cupcake” itself likely came into popular use for two main reasons:

  • Baked in Cups: As Amelia Simmons’ recipe suggested, the cakes were literally baked in individual “cups” before modern muffin tins or paper liners were widely available. This is the most enduring theory for the name.

  • Measured by Cups (The “Number Cake” Theory): Another theory suggests “cup cake” referred to cakes whose ingredients were measured by volume using a standard cup, rather than by weight (which was more common for larger, more complex cakes like pound cakes). Early recipes were often simple ratios, such as “one cup of butter, two cups of sugar, three cups of flour, and four eggs,” leading to them sometimes being called “number cakes” or “1234 cakes.”

1828: First Official Use of “Cupcake”: The first documented use of the actual word “cupcake” appeared in 1828 in Eliza Leslie’s cookbook, Seventy-five Receipts for Pastry, Cakes, and Sweetmeats. Her recipe was closer to what we know today, typically including eggs, molasses, brown sugar, butter, milk, flour, and warm spices.

Commercialisation and Widespread Popularity (Early 20th Century)

Early 1900s: While home bakers embraced the convenience of small, individual cakes, commercial production took a while to catch on.

1919: Hostess Introduces the Commercial Cupcake: The American bakery company Hostess began mass-producing and selling the first commercially available cupcakes, initially a chocolate cupcake. This marked a significant step in making cupcakes a widely accessible snack cake.

1920s onwards: As technology and baking methods advanced, so did the cupcake. Frosting became more common, initially simple chocolate or vanilla icings, and later experimenting with different toppings. The small size and symmetrical shape made them ideal for decoration.

The Cupcake Craze (Late 20th and Early 21st Century)

Post-WWII: The introduction of paper baking cups and more refined baking technology made cupcakes even easier to produce and consume.

Late 1990s – 2000s: Resurgence and “Gourmet” Cupcakes: The cupcake experienced a massive surge in popularity, often referred to as the “cupcake craze.” This was fueled by:

  • Pop Culture: Shows like “Sex and the City” prominently featured New York City bakeries (like Magnolia Bakery), turning cupcakes into a trendy dessert.
  • Portion Control: Their individual size appealed to health-conscious consumers (or those who felt less guilty eating a small cake).
  • Customisation and Creativity: Cupcakes became miniature canvases for elaborate decorations, unique flavor combinations, and personalised touches, perfect for parties and special events. This led to the rise of specialised “cupcake only” bakeries.
  • Social Media: Their photogenic quality made them perfect for sharing on platforms like Instagram.

Image: The Film Tripper, 2020.

Today

Cupcakes remain incredibly popular, evolving from simple everyday treats to gourmet creations with complex flavours, fillings, and elaborate decorations. They are a staple at parties, events, and in bakeries, supermarkets and more, a testament to their enduring appeal rooted in convenience, portion control, and endless possibilities for creativity!

The focus has shifted to a wider variety of flavours, often incorporating healthier ingredients or catering to dietary restrictions like gluten-free or vegan options, reflecting broader food trends.

Get creative with your cupcakes with Bakels

Cupcake bases – Versatile and reliable cake mixes, such as Queen Cupcake Mix, produce consistently high quality cupcake bases, with delightfully fluffy texture.

Fillings – The real magic happens with finishing ingredients to top and fill cupcakes. From convenient fruit fillings in delicious flavours such as black forest, blueberry, or strawberry, to irresistibly smooth and zesty fillings, surprise consumers with something special inside your cupcake bases.

Toppings – The visual cue which entices consumers to purchase. Caramel continues to excite the brown flavours category and Bakels are on-hand to offer a wide range of Caramels and Spreads.