Baking of cupcake

In the beginning, cupcakes were sometimes called "number" cakes, because they were easy to remember by the measurements of ingredients it took to create them: One cup of butter, two cups of sugar, three cups of flour, four eggs, one cup of milk, and one spoonful of soda.

The first recipe for “a light cake to bake in small cups” appears in American Cookery, the first cookbook written by an American, Amelia Simmons in 1796.

In 1828, the term cupcake is used for the first time in Eliza Leslie's cookbook, Seventy-Five Receipts for Pastry, Cakes, and Sweetmeats. Clearly, cupcakes today have expanded to a wide variety of ingredients, measurements, shapes, and decorations - but this was one of the first recipes for making what known today as cupcakes.

The cupcake evolved in the United States in the 19th century, and it was revolutionary because of the amount of time it saved in the kitchen. There was a shift from weighing out ingredients when baking to measuring out ingredients.

During the early 20th century, cupcakes became associated with children, particularly their birthdays. Commercial companies began producing cupcakes in 1919, when the Taggart Bakery began producing Chocolate Cup Cakes in the Indianapolis Bakery. These cupcakes were folded into the Hostess Brand. The character Captain Cupcake was used by Hostess to promote this product on television.
Baking of cupcake