The term 'cupcake' originally described how ingredients were measured rather than the cake's size.

The term 'cupcake' first appeared in the United States during the late 18th and early 19th centuries. One of the earliest mentions is found in Amelia Simmons's 1796 cookbook, 'American Cookery,' which referenced a cake to be baked in small cups. However, the name primarily gained popularity because of the revolutionary 1-2-3-4 volume measurement system. This system called for one cup of butter, two cups of sugar, three cups of flour, and four eggs. Before this innovation, most professional recipes relied on weight, requiring expensive and cumbersome kitchen scales that many households did not own. By using a standard teacup as a measuring tool, baking became much more standardized and accessible for the average home cook. The transition from a measurement style to a physical description happened as baking technology advanced. In the early 20th century, the introduction of multi-compartment muffin tins allowed bakers to produce many small cakes simultaneously. This convenience shifted the definition of 'cupcake' from a recipe type to the specific single-serving dessert we enjoy today. Modern culinary historians, such as those at the Smithsonian Institution, track this evolution as a key moment in the democratization of American baking.