One Batter Cupcake, 3 Flavours!

One batter cupcake, 3 Flavours.

5 from 3 reviews

One batter cupcakes, 3 flavours! Here’s a simple cupcake recipe where you split the batter into 3 to achieve 3 totally different flavours, making you look like a baking star!


Units Scale
  • 3/4 cup unsalted butter, at room temperature
  • 3 eggs
  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 3/4 cups sugar
  • 1 teaspoon vanilla
  • 1 1/2 cups milk
  • lemon rind – 1-2 teaspoons
  • 1/2 cup frozen raspberries, broken into small pieces
  • 2 Tablespoons sifted cocoa powder


  1. Allow eggs to stand at room temperature for 30 minutes.
  2. In a medium bowl sift together flour, baking powder, and salt.
  3. Preheat oven to 350˚F. Line mini cupcake pans with liners and set aside.
  4. Beat butter until smooth, gradually add sugar beating on medium-high until light and fluffy.
  5. Add eggs beating well after each one. Beat in vanilla.
  6. Alternate flour mixture with milk to butter mixture, beating on low just until combined (don’t overmix, if anything undermix). Divide your batter evenly into 3 separate bowls. In one bowl fold lemon rind into the batter. Using a mini ice cream scoop, scoop batter into mini cupcake liners, set aside.
  7. In another bowl gently fold frozen raspberries into the batter. Using a mini ice cream scoop, scoop batter into mini cupcake liners, set aside.
  8. In the third bowl take out 1/3 of the batter and place into a small bowl, add 2 tablespoons of cocoa and 1 1/2 tablespoons of water. Mix well. Now in each cupcake liner spoon a small amount of chocolate batter, then a spoon of vanilla batter, and top with another scoop of chocolate batter, making 3 layers, alternating chocolate, vanilla, and chocolate.
  9. Bake mini cupcakes for 12- 15 minutes. Cool on the cooling rack, when cooled ice with icing.


Keywords: mini cupcakes, dessert, cake, cupcakes

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