Cakes baked in small cups was mentioned in an american recipe back in 1796. The earliest documentation of the term cupcake was in “Seventy-five Receipts for Pastry, Cakes, and Sweetmeats” in 1828 in Eliza Leslie’s Receipts cookbook.
Before muffin tins were widely available, cakes were usually baked in individual pottery cups, ramekins, or molds and got their name from the cups that they were baked in. The name stuck and “cupcake” is now given to any small cake that is about the size of a teacup.
Another kind of “cup cake” referred to a cake where the ingredients were measured using a cup instead of being weighed. These recipes could also be baked in cups; but, they were mostly baked in tins as layers or loaves like bread.
In the early 21st Century a trend built up in the USA for cupcake shops. Cupcakes have now become more than a trend; they are a large industry. In such an industry the demand for natural flavourings in cup cakes has also grown and Foodie Flavours have a range of high strength natural flavourings suitable for use in cup cakes recipes and toppings.