Fiesta Ramekin Cupcakes

April 19, 2016 | Posted in Recipes

One of our favorite things about Fiesta Dinnerware is the versatility of our pieces. For instance, you can transform a bowl into a cake stand, a pitcher into a vase, but have you ever tried baking in Ramekins? Our Ramekins are designed to be bakeware and able to withstand high oven temperatures, however we have found that many people will use their Ramekins as a small bowl (which is perfectly acceptable!), so we wanted to give you all another reason to use them – for baking cupcakes, of course!



In our opinion, cupcakes are the perfect dessert; they’re neat, petite, and oh so sweet! Consider the Fiesta Ramekin Cupcakes for when you’re craving a little dessert just for yourself, or have guests to entertain and really want to knock their socks off.


We used a confetti cupcake recipe for these little devils, which we believe is ideal for baking into our Ramekins. The bright sprinkles in the cake look even more appetizing when paired with colorful Fiesta!


Though we love confetti cake in our Ramekins, if you’re more of a red velvet fan then feel free to try it out! Send us photos of your own Fiesta Ramekin Cupcakes on Facebook – we’d love to see your take on them. Until then, happy baking!

Fiesta Ramekin Cupcakes
Serves 4
A colorful take on cupcakes.
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  1. For the cupcakes
  2. 3/4 cup all-purpose flour
  3. 1/2 teaspoon baking powder
  4. 1/4 teaspoon salt
  5. 1/2 stick unsalted butter, melted
  6. 1/2 cup sugar
  7. 2 eggs
  8. 1/2 tablespoon vanilla extract
  9. 1/4 cup buttermilk
  10. 1/4 cup Sprinkles
  11. For the icing
  12. 1 stick unsalted butter, softened
  13. 1/8 teaspoon salt
  14. 2 cups powdered sugar
  15. 1/2 tablespoon vanilla extract
  16. 1 tablespoons heavy whipping cream
  17. More sprinkles for the top
  1. For the cupcakes
  2. Preheat oven to 350 degrees. Spray 4 Ramekins with nonstick spray.
  3. Combine flour, baking powder, and salt in a Small Baking Bowl. Whisk together.
  4. Add melted butter to a Medium Baking Bowl and mix in sugar with hand mixer for about 30 seconds. Add eggs one at at time, beating after each addition. Beat in vanilla extract.
  5. Add the flour mixture and buttermilk alternately. Stir in sprinkles. Divide batter among Ramekins. Bake for 18-20 minutes until a toothpick comes out clean. Let cupcakes cool completely before frosting.
  6. For the icing
  7. Beat butter until creamy, then beat in salt and 1 cup of powdered sugar at a time. Beat in vanilla extract and 1 tablespoon of heavy whipping cream.
  8. Frost cupcakes however you like, but don't forget the rainbow Fiesta sprinkles!
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