The first mention of a cupcake appeared in the 1796 cookbook 'American Cookery.'

Amelia Simmons published 'American Cookery' in 1796 in Hartford, Connecticut. This landmark book is recognized by the Library of Congress as one of the eighty 'Books That Shaped America.' In its pages, Simmons describes a recipe for 'a light cake to bake in small cups.' This is the earliest known written reference to what we now call a cupcake.Before this innovation, cakes were massive, heavy affairs that required hours of baking and significant amounts of wood or coal. By using small ceramic cups or ramekins, Simmons reduced the baking time and energy consumption significantly. This was a practical necessity in late 18th-century American kitchens where heat management was a constant challenge.The cookbook also documented the use of pearlash, a precursor to modern baking powder. Pearlash is a refined form of potash, which is an alkaline potassium carbonate derived from wood ashes. When combined with acidic ingredients like sour milk or lemon juice, it produces carbon dioxide gas. This chemical reaction allowed the small cakes to rise without the need for labor-intensive yeast fermentation.The term 'cupcake' itself did not become standardized until Eliza Leslie's 1828 cookbook, 'Seventy-five Receipts for Pastry, Cakes, and Sweetmeats.' However, the technical foundation for the dessert was firmly established by Simmons decades earlier. Her work helped transition American baking from British traditions toward a unique culinary identity.