Cupcakes – the ultimate dessert for any occasion. Whether you’re celebrating a birthday, anniversary, or just want to indulge in something sweet, these bite-sized treats are sure to impress. In this article, we’ll be sharing 20 mouthwatering cupcake recipes that cater to every taste and preference. From classic vanilla and chocolate to fruity and nutty flavors, there’s something for everyone.
From decadent chocolate fudge cupcakes with ganache topping to bright and cheerful strawberry shortcake cupcakes with fresh berries, our selection has it all. And if you’re feeling fancy, why not try some of our more unique flavor combinations? Like the peanut butter and chocolate cupcakes or the matcha green tea and white chocolate cupcakes?
Read on to discover the perfect cupcake recipe for your next celebration, whether it’s a special occasion or just a Tuesday.
Classic Vanilla Cupcakes with Buttercream Frosting
These moist and flavorful cupcakes are a timeless favorite, perfect for any occasion. This recipe yields a tender crumb and a sweet, buttery flavor that’s balanced by the creamy richness of buttercream frosting.
Ingredients:
For the Cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons pure vanilla extract
For the Buttercream Frosting:
– 1 cup (2 sticks) unsalted butter, at room temperature
– 2 cups powdered sugar
– 1 teaspoon pure vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with buttercream frosting.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Chocolate Fudge Cupcakes with Ganache Topping
These moist and flavorful cupcakes are packed with dark chocolate flavor, topped with a velvety ganache that will satisfy any sweet tooth.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the ganache:
– 1 cup heavy cream
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in vanilla extract.
6. Gradually add dry ingredients to wet ingredients, whisking until just combined.
7. Pour batter into prepared muffin tin cups.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Allow cupcakes to cool completely before topping with ganache.
Ganache Topping:
1. Heat heavy cream in a small saucepan over medium heat until simmering.
2. Remove from heat and add chocolate chips. Let sit for 2-3 minutes.
3. Whisk until smooth and creamy.
4. Drizzle or spread ganache over cooled cupcakes.
Red Velvet Cupcakes with Cream Cheese Frosting
Experience the iconic flavors of the American South with these moist and decadent red velvet cupcakes, topped with a tangy cream cheese frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Add red food coloring and vanilla extract; mix until combined.
5. Gradually add dry ingredients to wet ingredients, alternating with butter mixture.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before frosting with cream cheese frosting.
Cooking Time: 18-20 minutes
Lemon Blueberry Cupcakes with Lemon Glaze
These moist and flavorful cupcakes combine the sweetness of blueberries with the zesty tartness of lemon, finished with a drizzle of citrusy glaze.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– Lemon Glaze ingredients: 1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together butter, eggs, and lemon juice.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in blueberries.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before drizzling with Lemon Glaze (whisk together powdered sugar and lemon juice until smooth).
Cooking Time: 18-20 minutes
Strawberry Shortcake Cupcakes with Fresh Berries
Sweeten up your day with these moist strawberry shortcake cupcakes topped with whipped cream and fresh berries! These adorable treats are perfect for a summer celebration or as a delightful surprise.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups whole milk
– 1 cup hulled and sliced strawberries
– Confectioners’ sugar, for dusting
– Whipped cream, for serving
– Fresh berries (strawberries, blueberries, or raspberries), for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Fold in sliced strawberries.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before serving with whipped cream and fresh berries.
Cooking Time: 18-20 minutes
Carrot Cake Cupcakes with Cream Cheese Frosting
These moist and flavorful cupcakes are filled with the warmth of carrot cake, topped with a tangy cream cheese frosting. Perfect for any occasion or just because!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 cup grated carrots
– 1 teaspoon vanilla extract
– Cream cheese frosting ingredients (see below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a large bowl, combine butter, eggs, carrots, and vanilla extract. Mix until smooth.
4. Gradually add dry ingredients to wet ingredients; mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Mix all ingredients together until smooth and creamy. Spread or pipe onto cooled cupcakes.
Peanut Butter Cupcakes with Chocolate Frosting
Peanut Butter Cupcakes with Chocolate Frosting: A rich and decadent treat that combines the comfort of peanut butter cupcakes with the indulgence of chocolate frosting.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine peanut butter, milk, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before frosting with chocolate frosting of your choice.
Cooking Time: 18-20 minutes
Funfetti Cupcakes with Vanilla Buttercream
Brighten up any occasion with these colorful and delicious Funfetti Cupcakes topped with a swirl of creamy Vanilla Buttercream. The perfect treat for birthdays, parties, or just because!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 1 tablespoon Funfetti sprinkles
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients. Beat just until combined.
5. Stir in vanilla extract and Funfetti sprinkles.
6. Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick comes out clean.
Vanilla Buttercream:
1. Beat softened butter until creamy. Gradually add powdered sugar, beating well after each addition.
2. Add vanilla extract and mix until combined.
3. Use immediately or store in an airtight container at room temperature for up to 3 days.
Coconut Lime Cupcakes with Coconut Frosting
These moist and flavorful cupcakes are infused with the bright zing of lime and the creamy richness of coconut, topped with a velvety coconut frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup whole milk
– 2 large eggs
– 1/4 cup freshly squeezed lime juice
– 1/4 cup melted coconut oil
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons freshly squeezed lime juice
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, lime juice, and melted coconut oil.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Fold in unsweetened shredded coconut.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before frosting.
Frosting: Beat cream cheese, butter, and powdered sugar until smooth. Stir in unsweetened shredded coconut and lime juice. Frost cooled cupcakes as desired.
Banana Nut Cupcakes with Cinnamon Cream Cheese Frosting
These scrumptious cupcakes combine the natural sweetness of bananas with the warmth of cinnamon and the tanginess of cream cheese frosting, perfect for a snack or dessert.
Ingredients:
For the cupcakes:
– 3 large ripe bananas, mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– 1/4 teaspoon salt
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon ground cinnamon
– 2 cups powdered sugar
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and salt. Add mashed bananas, eggs, and vanilla extract; mix until combined.
3. Stir in chopped walnuts.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before frosting with Cinnamon Cream Cheese Frosting (see below).
Cinnamon Cream Cheese Frosting:
1. Beat cream cheese and butter until smooth. Add cinnamon and powdered sugar; beat until combined.
Pumpkin Spice Cupcakes with Maple Frosting
Pumpkin Spice Cupcakes with Maple Frosting: A delicious autumn treat that combines the warmth of pumpkin spice with the sweetness of maple syrup.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– Maple syrup for frosting (see below)
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together pumpkin puree, butter, eggs, vanilla extract, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Maple Frosting:
1. In a small bowl, whisk together 2 tablespoons maple syrup and 1 tablespoon unsalted butter, softened.
2. Spread or pipe onto cooled cupcakes.
Cookies and Cream Cupcakes with Oreo Crumbles
These Cookies and Cream Cupcakes are a delightful twist on the classic dessert, featuring Oreo crumbles adding a satisfying crunch to each bite. With their moist vanilla cake and creamy buttercream frosting, these cupcakes are sure to be a hit.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup whole milk
– 1 cup Oreo crumbles (about 30-40 cookies)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients.
5. Fold in Oreo crumbles.
6. Divide batter evenly among liners. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before frosting with buttercream.
Cooking Time: 18-20 minutes
Tiramisu Cupcakes with Coffee Buttercream
Elevate your cupcake game with these mocha-flavored treats, topped with a rich coffee buttercream frosting. Perfect for coffee lovers and dessert enthusiasts alike!
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
For the coffee buttercream:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons instant coffee powder
– 2 teaspoons vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
3. In a large bowl, whisk together cocoa powder and milk until smooth. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before frosting with coffee buttercream (see instructions below).
Coffee Buttercream:
1. Beat softened butter in a large bowl until creamy.
2. Gradually add powdered sugar, beating until smooth and creamy.
3. Add instant coffee powder and vanilla extract; beat until well combined.
Salted Caramel Cupcakes with Caramel Drizzle
Salted Caramel Cupcakes with Caramel Drizzle: Rich, buttery cupcakes filled with a deep caramel flavor, topped with a sweet and salty drizzle.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 cup whole milk
– Caramel filling (homemade or store-bought)
– Flaky sea salt (such as Maldon)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat butter until creamy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.
4. Gradually add dry ingredients to wet ingredients, alternating with milk, beginning and ending with dry ingredients. Beat just until combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Let cool completely.
7. Drizzle with caramel filling and sprinkle with flaky sea salt.
Cooking Time: 18-20 minutes
Mint Chocolate Chip Cupcakes with Mint Frosting
These moist and flavorful cupcakes are infused with the sweetness of chocolate chips and the coolness of mint, perfect for a warm day or any time you need a pick-me-up. Top them off with a creamy mint frosting for an extra-special treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon peppermint extract
– 1 cup semi-sweet chocolate chips
– Mint frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth. Add eggs one at a time, whisking well after each addition.
4. Whisk in peppermint extract. Gradually add dry ingredients to wet ingredients, whisking until just combined.
5. Fold in chocolate chips. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Mint Frosting:
– 1/2 cup unsalted butter, softened
– 1 1/2 cups powdered sugar
– 2 tablespoons crushed peppermint candies (or peppermint extract to taste)
– 2-3 tablespoons whole milk
Beat butter and powdered sugar until smooth. Add crushed peppermint candies or extract and beat until combined. Gradually add milk until desired consistency is reached.
Apple Cinnamon Cupcakes with Brown Sugar Frosting
These moist and flavorful cupcakes combine the warmth of cinnamon with the crunch of apples, topped with a rich brown sugar frosting. Perfect for a cozy fall afternoon or a seasonal celebration.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups diced apples (about 2-3 medium-sized)
– Brown sugar frosting ingredients: 1 cup brown sugar, 1/4 cup unsalted butter, 2 tablespoons heavy cream
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, cinnamon, and salt.
3. In a separate bowl, combine softened butter, eggs, and diced apples. Stir until well combined.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before frosting with brown sugar frosting (recipe below).
Brown Sugar Frosting:
1. Whisk together brown sugar, butter, and heavy cream until smooth.
2. Adjust sweetness level to taste.
Raspberry Almond Cupcakes with Almond Buttercream
Raspberry Almond Cupcakes with Almond Buttercream: A delightful combination of sweet and tangy flavors, these cupcakes are perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup whole milk
– 2 large eggs
– 1 teaspoon almond extract
– 1 cup fresh raspberries
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine butter, milk, eggs, and almond extract. Whisk until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in raspberries.
6. Divide batter evenly among cupcake liners. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with Almond Buttercream (recipe below).
Almond Buttercream:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 1 teaspoon almond extract
– 2-3 tablespoons heavy cream
Combine butter and powdered sugar. Beat until smooth. Add almond extract and mix well. Gradually add heavy cream until desired consistency is reached.
Black Forest Cupcakes with Cherry Filling
These rich and moist cupcakes are infused with the flavors of dark chocolate and cherry, topped with whipped cream and a maraschino cherry. A perfect treat for any occasion!
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– Cherry filling (homemade or store-bought)
– Whipped cream and maraschino cherries for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine cocoa powder and milk. Whisk until smooth.
4. Add eggs one at a time, whisking well after each addition. Whisk in vanilla extract.
5. Gradually add dry ingredients to the chocolate mixture, whisking until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before filling with cherry filling and topping with whipped cream and maraschino cherries.
Cooking Time: 18-20 minutes
Matcha Green Tea Cupcakes with White Chocolate Frosting
Discover the delightful combination of vibrant green tea and creamy white chocolate in these refreshing cupcakes, perfect for any occasion.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon matcha powder
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
For the frosting:
– 8 ounces white chocolate chips
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter, softened
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. Whisk together flour, sugar, baking powder, and matcha powder.
3. In a separate bowl, whisk together butter, eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and mix until smooth.
4. Divide the batter evenly among the muffin cups. Bake for 18-20 minutes or until a toothpick comes out clean.
5. Allow cupcakes to cool completely before frosting with white chocolate glaze (mix melted white chocolate, heavy cream, and softened butter).
Cooking Time: 18-20 minutes
Espresso Chocolate Cupcakes with Mocha Frosting
These rich and decadent cupcakes combine the bold flavors of espresso and dark chocolate with a creamy mocha frosting, perfect for coffee lovers and chocoholics alike.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup unsweetened cocoa powder
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon instant espresso powder
– 1/4 cup melted unsalted butter
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 teaspoons instant espresso powder
– 2 tablespoons heavy cream
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together dry ingredients in a medium bowl.
3. In a large bowl, whisk together milk, eggs, and espresso powder.
4. Add melted butter and whisk until smooth.
5. Gradually add dry ingredients and whisk until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before frosting with mocha frosting.
Cooking Time: 18-20 minutes
Summary
Celebrate any occasion with these 20 delicious cupcake recipes! From classic vanilla and chocolate to red velvet, lemon blueberry, and many more, there’s a flavor combination for every taste bud. Whether you’re a fan of creamy frostings or gooey ganaches, these cupcakes are sure to impress. Try the Strawberry Shortcake Cupcakes with Fresh Berries, Pumpkin Spice Cupcakes with Maple Frosting, or Tiramisu Cupcakes with Coffee Buttercream – the possibilities are endless!
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