61 Best Cupcake Recipes To Make For Every Occasion

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chocolate Stout-Pretzel Cupcake with Bailey’s Buttercream and Caramel Sauce

Chocolate Stout-Pretzel Cupcakes with Bailey’s Buttercream and Caramel Drizzle is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘2’, ‘2 dozen’]

These luscious cupcakes are begging to be baked and quickly devoured. Don’t disappoint them. 

Ingredients

• 70 mini pretzels, divided
• 4 tablespoons melted unsalted butter
• 1 3/4 cup all-purpose flour
• 3/4 cup Dutch processed cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt
• 1 cup whole milk, at room temperature
• 1 cup Guinness (or stout beer), at room temperature
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup packed, light brown sugar
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon chocolate extract, optional
• 1 pound (4 sticks) unsalted butter, at room temperature
• 1 cup vegetable shortening
• 2 pounds powdered sugar, sifted
• 1 teaspoon kosher salt
• 1/4 cup Bailey’s Irish Cream
• 1 teaspoon vanilla extract
• 1 cup caramel sauce (link in post)

Instructions

1. Preheat your oven to 350°F. Line two cupcake tins with cupcake liners and set aside. 

Make the Pretzel Base

1. Crush the pretzels to crumbs in a sealed plastic bag using a rolling pin. Reserve 1/2 a cup of the crumbs for garnishing the cupcakes later. 
2. Combine the remaining crumbs with the melted butter to create a crust that holds together when squeezed in the palm of your hand. Add a tablespoon of the pretzel mixture to each cupcake liner, pressing down a bit to pack them. 
3. Bake for 5 minutes. Once the time is up, remove the pans from the oven and allow the pretzel crusts to cool while you make the cake batter.

Prepare the Chocolate Stout-Pretzel Cake

1. Sift the dry ingredients together, then set this bowl to the side.
2. In a large measuring cup, combine the milk and the Guinness. Set this aside as well. 
3. In a large mixing bowl, use an electric hand mixer to beat both sugars, the butter, and both extracts together. 
4. Add the eggs to the bowl, one at a time, beating well after each addition and scraping down the bowl prior to adding the next egg. Mix on medium-high speed, for 6-7 minutes, or until the mixture looks fluffy. Scrape down the bowl at least twice while you’re creaming the butter, sugars, and eggs.
5. Add the sifted dry ingredients, alternating with the milk mixture, as follows: add 1/3 of the dry, mix just until blended in. Add 1/2 of the milk, mix just until blended in. Repeat until all of the ingredients have been added to the bowl. Scrape down the bowl’s sides occasionally for an evenly mixed batter. 
6. Use a number 16 scoop to scoop the batter into the lined cupcake tins. Bake for 20 minutes at 375°F, or until a thermometer reads 210°F. After the cupcakes have finished baking, remove them from the oven and transfer them to a cooling rack to cool completely.

Make the Bailey’s Buttercream

1. In a stand mixer, fitted with the paddle attachment, cream together the shortening and butter until smooth. 
2. Add the salt, then gradually add the powdered sugar. Scrape down the bowl a few times as you’re mixing. Once the sugar has been incorporated, increase the speed to medium-high and beat for one minute. 
3. Switch to the whip attachment and add the Bailey’s Irish Cream and the vanilla extract to the mixture.Gradually increase the speed back to medium-high and whip for 3 or 4 minutes, or until light and airy. Scrape the sides of the bowl occasionally during mixing. 

Decorate the Cupcakes

1. Once the buttercream is prepared, and the cupcakes are completely cool fill a piping bag- fitted with a 1M tip- halfway with the buttercream. 
2. Pipe a dot of frosting on the top each cupcake, dead center. This dollop of frosting helps create a dome of frosting for your cupcakes. Pipe a swirl of frosting around and on top of the dollop. 
3. Sprinkle a generous pinch of the reserved pretzel crumbs on top of the frosting. 
4. Fill a separate piping bag with caramel sauce and drizzle a good amount over each cupcake. 
5. Top each cupcake’s frosting with a whole mini pretzel. 
6. Enjoy these cupcakes within 3 days of preparation. 

2. Lemon Meringue Cupcakes

Lemon Meringue Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT40M · Yield: [’12’, ’12 cupcakes’]

Lemon Meringue Cupcakes are a bite-sized version of the classic lemon meringue pie dessert made with fluffy buttermilk-lemon cupcakes filled with a sweet, tart lemon curd filling and topped with a fluffy meringue.

Ingredients

• 1 1/2 cups (180 grams) cake flour
• 1 teaspoon (3 grams) baking powder
• 1/2 teaspoon (1 gram) ground ginger (optional)
• 1 cup (250 milliliters) buttermilk (at room temperature)
• 1 teaspoon (5 milliliters) vanilla extract
• 3/4 cups (170 grams) unsalted butter (at room temperature)
• 3/4 cup (150 grams) granulated sugar
• 1 tablespoon (6 grams) lemon zest (from 1 large lemon)
• 1/2 teaspoon (3 grams) kosher salt
• 2 large eggs (at room temperature)
• 3/4 cups (180 grams) Meyer Lemon Curd ( (or jarred lemon curd))
• 1 1/2 tablespoons (22 milliliter milliliters) lemon juice (from zested lemon)
• 1 1/2 tablespoons (25 grams) granulated sugar
• 4 large egg whites (at room temperature)
• 1/2 cup (115 grams) caster sugar ((also called superfine sugar))
• 1/4 teaspoon cream of tartar
• fresh lemon slices ( (cut in halves or quarters))

Instructions

1. Preheat your oven to 350°F (177°C). Lightly grease cupcake pan with non-stick baking spray, then line it with baking cups.

Make the Lemon Cupcake Batter

1. Sift the cake flour, baking powder, and ground ginger together 3 times. Set this dry mixture aside. In a separate pitcher or measuring cup, combine the buttermilk and vanilla extract. Set this aside.
2. In a mixing bowl or the bowl of a stand mixer, blend together the unsalted butter, sugar, lemon zest, and kosher salt on medium speed for 1 minute. Stop the mixer and scrape down the bowl and paddle. Begin mixing the butter-sugar mixture again, this time on medium-high speed for 3 minutes. Stop the mixer and scrape down the bowl and beater once during the mixing time.
3. Add the eggs to the mixing bowl- one at a time- mixing for 30 seconds. Stop the mixer and scrape the bowl down after you add each egg. Once both eggs have been added, increase the speed to medium-high and whip the mixture until it looks light and airy, this should take about 4 minutes. Stop the mixer 2 times to scrape down the bowl and beater.
4. Add a third of the flour to the mixer’s bowl and mix on low speed just until the flour is incorporated.Next, add half of the buttermilk and mix for a 20 seconds at low speed.Stop the mixer and scrape down the bowl and beaters. Repeat the 1/3 flour-remaining milk-remaining flour cycle, making sure to scrape down the bowl after adding the milk, and one final time after the last addition of flour.
5. Finish mixing the batter by hand using a rubber spatula to fold the batter 10 times.

Bake the Lemon Cupcakes and Make the Simple Syrup

1. Once the batter is smooth, use a #16 (or a 1/4 measuring cup) portion scoop to fill each cavity of your cupcake pan 2/3rds full of batter. Bake the cupcakes for 18 minutes, or until they’re golden and their tops spring back when lightly pressed.
2. Make the lemon simple syrup while the cupcakes are baking. In a small bowl, stir together the reserved 1 1/2 tablespoons of lemon juice (from the lemon you zested) and 1 1/2 tablespoons of sugar. Microwave this mixture on high for 15-20 seconds. Once it boils, pull it out of the microwave and stir to dissolve the sugar.
3. Once the cupcakes are baked, remove their pan from the oven and brush two layers of the lemon simple syrup over the cupcakes. After the cupcakes are brushed, allow them to cool in the pan for 5 minutes to allow them time to set up. Transfer the cupcakes to a cooling rack and allow them to cool completely.

Fill the Lemon Cupcakes with the Lemon Curd

1. Press an apple corer (or cookie cutter) into the center of a completely cool cupcake. After removing the middle, use your finger to press down any remaining cake in the center of the cupcake. This helps form a barrier between the paper liner and the lemon curd.
2. Spoon a tablespoon of the Meyer lemon curd into the hole you made in the cupcake. Gently tap the cupcake to settle the curd a bit adding a little more curd if there’s a divot in the filling.
3. Continue removing and filling the cupcakes’ centers. Set the tray of cupcakes aside while you make the Swiss meringue topping.

Make the Swiss Meringue Topping

1. Place the egg whites and sugar into a very clean bowl and use a whisk to mix them together for 30 seconds.Nestle the bowl onto a 2-quart saucepan filled with a cup of water.Heat the egg whites and sugar in a double boiler constantly stirring, over medium heat until the whites reach 160°F (71°C) when measured by a candy thermometer (or until really warm to the touch).
2. Add the cream of tartar to the warm egg whites and begin whipping the mixture with the whisk attachment of your electric mixer at medium speed.Once the egg whites look foamy, increase the speed to high. Whip the egg whites for another 7-8 minutes, or until they stand out in stiff peaks or to the “stiff peak stage.”

Decorate and Serve the Lemon Meringue Cupcakes

1. Once the Swiss meringue is ready, fit a piping bag with a 1M (large star tip) or 809 (plain round tip). Gently fill the piping bag with the Swiss meringue.
2. Pipe a mound of Swiss meringue onto each cupcake, making sure to cover the lemon meringue filling.
3. Ignite your butane torch so the flame is about 3 inches from the stem of the torch (or set it to medium flame). Toast the exterior of the piped Swiss meringue to a deep golden brown.
4. Serve the Lemon Meringue Cupcakes as is or decorated with fresh lemon slices. Enjoy the Lemon Meringue Cupcakes within 2 days of decorating. Store leftovers in the refrigerated in an uncovered container.

3. Rainbow Cupcakes

Rainbow Cupcakes from Cake Mix is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’18’]

These rainbow cupcakes from cake mix are soft, colorful, and easy to make. A few simple upgrades turn boxed mix into bakery-style cupcakes with bright colorful layers and room for your favorite buttercream.

Ingredients

• 1 box yellow cake mix (regular or gluten free) (or use white cake mix (22 ounce box))
• ½ cup unsalted butter (softened)
• 4 eggs
• ⅔ cup milk
• 1 teaspoon vanilla extract
• Gel food coloring Red (orange, yellow, green, blue, purple)
• 1 teaspoon unsweetened cocoa powder
• Vanilla Buttercream Frosting
• ¼ cup rainbow sprinkles

Instructions

1. Preheat the oven to 350 F degrees. Line a cupcake tin with muffin liners.
2. In a large mixing bowl, beat the butter for 2 minutes. Add the eggs, milk, and vanilla. Mix until smooth.
3. Slowly add cake mix and mix until just combined.
4. Equally divide batter into 6 separate bowls. Add a 4 to 6 drops of gel color ( a different color in each bowl) and mix each batter until color is evenly distributed. Add more gel as needed to get a vibrant color. Add the cocoa powder to the red bowl for a richer color.
5. Using a small spoon add a teaspoon of each color to the cupcake liners starting with purple and ending with red.
6. Bake at 350 degrees F for 16-20 minutes or until an inserted toothpick in the center comes out clean. Cool on rack.
7. Frost once totally cool and top with sprinkls.

4. S’mores Cupcakes

S’mores Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT24M · Total: PT89M · Yield: [’16’, ’16 Cupcakes’]

These S’mores Cupcakes are everything we love about s’mores, in cupcake form! They have graham cracker cake, marshmallow chocolate middles and are topped with fudge frosting! They’re so simple to make, the batter mixes up with just a whisk and spatula; no mixer required! If that wasn’t enough, they’regluten free, nut free, eggless and can easily be dairy free (vegan)!

Ingredients

• 3/4 cup gluten free graham cracker crumbs ((about 97.5g or 6 sheets smashed))
• 2 1/4 cups multipurpose gluten free flour ((I use a gluten free multipurpose flour with xanthan gum already in it))
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 3/4 cups milk
• 1/2 cup light brown sugar (, packed)
• 1/2 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 16 regular size marshmallows (, gluten free/vegan )
• 16 small pieces of chocolate (I used 2 1.55oz Hershey bars and broke them up)
• 3/4 cup unsalted butter (or vegan baking stick, room temperature)
• 3 1/2 cups confectioners’ sugar
• 1 cup cocoa powder ((I use ½ cup Dutch ½ cup Dark))
• 2 teaspoons pure vanilla extract
• 1/2 cup water (, room temperature (you may not use it all))
• 8 sheets graham crackers (broken in half to make 16 squares)
• 16 mini marshmallows

Instructions For the Cupcakes

1. Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
2. Place 6 sheets of graham crackers in a zip top bag, seal it shut and use a rolling pin or the flat side of a meat mallet to crush the crackers.You want them to have a sand like consistency.You can also use 3/4 cup store bought pre-made graham cracker crumbs.
3. In a large bowl, whisk together the 2 1/4 cups multipurpose gluten free flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon kosher salt.
4. Whisk in the 3/4 cup graham cracker crumbs (the crumbs should have a sandy consistency) and set aside.
5. In a medium bowl, whisk together the 1 3/4 cups milk, the 1/2 cup light brown sugar, the 1/2 cup vegetable oil and the 2 teaspoons pure vanilla extract.
6. Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula.You might see the flecks of graham crackers; that’s normal.
7. Use an ice cream scoop or large cookie scoop to fill the cupcake tins almost to the top. Smooth the tops with a small knife.
8. Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until tops of the cupcakes are golden brown and spring back at you when carefully touched.
9. Still in the cupcake pans, carefully cut a hole in the top of the cupcake, big enough to fit a marshmallow. Carefully scoop out the inside. Put the regular size marshmallows into the warm cupcakes and pop them back into the oven for 2 minutes.
10. Take the cupcakes out of the oven and press a piece of the chocolate into the center of the marshmallow. Be careful, the cupcakes are hot. If the chocolate isn’t going in easily, cut a slit in the top of the marshmallow with a sharp knife and place the piece of chocolate inside.
11. Let the cupcakes cool almost completely in the pan before trying to remove them so the marshmallow and chocolate get nice and gooey.

For the Chocolate Frosting

1. While the cupcakes are baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the ¾ cup unsalted butter until smooth and creamy. About 2 minutes.
2. With the mixer on very low speed, slowly add in the 3 ½ cups confectioners’ sugar, 1 cup of cocoa powder and 2 teaspoons pure vanilla extract. Beat until combined.
3. While the mixer is on, slowly add in the ½ cup water a little at a time until you get the desired consistency. You may not need to use all the water.

Decorate the Cupcakes

1. Take out 8 sheets of graham crackers. Break them in half to create 16 graham cracker squares. Set aside.
2. If you have piping bags, pipe the chocolate frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
3. If you frosted them by hand, pop the cupcakes in the fridge for 5-10 minutes to let that thin layer harden. This is your crumb layer so that when you frost the tops of the cupcakes, the marshmallow and chocolate don’t ooze out and get all over the place. If you have a piping bag, you don’t need the crumb layer, or this step or the chilling.
4. Gently push a roasted mini marshmallow down into the middle of the each cupcake. Then push the graham cracker square into the frosting, behind the marshmallow. Enjoy!

5. Gin and Tonic Cupcakes

Gin and tonic cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [’12’, ’12 cupcakes’]

Your favourite cocktail in a form of a cupcake! Fun and boozy cupcakes with gin and tonic and gin infused butter icing. Perfect little treat for grown ups!

Ingredients

• 175 g unsalted butter (room temperature)
• 175 g golden caster sugar (see notes for alternatives)
• 2 medium limes (zest only)
• 2 large eggs (room temperature)
• 200 g self- raising flour (see notes for alternatives)
• 3 tbsp gin
• 3 tbsp tonic water
• 50 g caster or granulated sugar
• 1/2 medium lime (juice only)
• 3 tbsp gin
• 3 tbsp tonic water
• 150 g unsalted butter (room temperature)
• 370 g icing/ powdered sugar
• 2 tbsp gin
• 1 medium lime (zest only)
• 1 medium lime (slices)

Instructions

1. Preheat the oven to 175 C (160 C fan). Line 12-hole cupcake tin with paper liners and set aside.
2. Place butter and sugar in a large bowl, and using an electric mixer, beat together until pale and fluffy, about 3-4 minutes. Add lime zest and mix again to combine. Add eggs, one at a time, along with 1 Tbsp of flour between each addition (it will prevent the batter from curdling), and mix on low speed until well combined. Fold in the remaining flour, followed by gin and tonic and mix together to combine, until you have smooth batter.
3. Divide the cupcake batter between the cases (fill 3/4 of each cupcake case with batter, leaving enough room for them to rise) and bake for 17- 20 minutes until the cupcakes have risen and are springy to the touch. Let them cool for 5 minutes, then remove from the tin and place on the cooling rack.
4. While the cupcakes are baking, prepare the syrup. Place all the ingredients in a small saucepan and bring to boil. Simmer the mixture for about 10 minutes, until all the sugar dissolved and it becomes a bit thicker. Remove from the heat and set aside.
5. Brush the cupcakes with the syrup (you can also dip the top of each cupcake in the syrup, or spoon it on top of each cupcake) and set aside, while you prepare the butter icing.
6. To make butter icing, place the butter and icing sugar in a bowl of an electric mixer and beat on low speed until well combined. Add 2 Tbsp of gin, and mix again until you have smooth, thick and creamy icing. The longer you beat it, the smoother and lighter in appearance it will be. Transfer the icing to a piping bag fitted with the nozzle (I used Wilton 1 D) and pipe it on top of each cupcake. Decorate the cupcakes with some lime zest, lime slices and paper straws.

6. Hot Chocolate Cupcakes

Hot Chocolate Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT22M · Total: PT52M · Yield: [’36’, ’36 cupcakes’]

Hot chocolate cupcakes are fun and festive and make the perfect holiday dessert or a birthday treat any time of the year. Rich chocolate cupcakes are topped with a fluffy marshmallow buttercream and all of your favorite hot cocoa fixings.

Ingredients

• 1 cup unsweetened cocoa powder (80 grams)
• 1 cup hot coffee (or boiling water )
• 2 cups granulated sugar (400 grams)
• 1 ¾ cups all-purpose flour (210 grams)
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup sour cream (240 grams)
• ½ cup vegetable oil (120 grams)
• 2 teaspoons vanilla extract
• 1 ½ cups butter (340 grams)
• 7 ounces marshmallow cream (about 2 cups)
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1 ½ cups powdered sugar
• 1 to 2 tablespoons whole milk ( or cream)
• Chocolate syrup
• Rolled wafer cookies (or decorative straws)
• Mini marshmallows (we used extra small dehydrated marshmallows)

Instructions For the Cupcakes

1. Preheat the oven to 350°F and position the oven rack in the upper third of the oven. Place 36 cupcake liners in standard-sized muffin cups.
2. Place the cocoa powder and hot water (or coffee) in a small bowl. Whisk until smooth, and the mixture looks like melted chocolate, then set aside.
3. In a mixing bowl, combine the sugar, flour, baking powder, baking soda, and salt. Whisk until well blended.
4. Add the eggs, sour cream, vegetable oil, and vanilla. Stir until well combined. Stir in the chocolate mixture.
5. Pour the batter into the cupcake liners (they should be about 1/2 full).
6. Bake the cupcakes in the upper third of the oven for 22 to 25 minutes or until a toothpick inserted in the middle comes out clean. It is ok if some of the cake batter has to sit on the counter while you bake the first batch of cupcakes.
7. Let the cupcakes cool completely before you cover them with the buttercream.

For the Marshmallow Buttercream

1. Add the butter to a large mixing bowl and beat with an electric mixer until smooth and creamy.
2. Add the marshmallow cream, vanilla, and salt. Beat on medium speed for 2 minutes. Stop and scrape down the sides of the bowl a couple of times.
3. Add the powdered sugar and beat on low speed until the powdered sugar gets incorporated. Increase the speed and beat on medium-high speed for 2 to 4 minutes until light and fluffy.
4. If desired, add the milk a few drops at a time until you get the consistency you like.

Decorate the Cupcakes

1. When the cupcakes are completely cool, pipe or spread the buttercream on the cupcakes. Top them with a drizzle of chocolate syrup and scatter some miniature marshmallows on them. Finally, stick a rolled cookie wafer in the frosting so it looks like a straw sticking out of the top.

7. Neapolitan Cupcakes

Neapolitan Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 4 teaspoons strawberry jam (divided, 1 teaspoon per cupcake)
• 2 tablespoons dark chocolate, melted with 1 teaspoon coconut milk to make glaze

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line 4 cupcake cups with liners.
2. 2. In a small bowl, whisk together flour, sugar, baking powder, and salt.
3. 3. In another bowl, whisk milk, oil, and vanilla until smooth.
4. 4. Combine wet and dry ingredients just until a batter forms. Evenly divide the batter among the 4 liners.
5. 5. Place about 1 teaspoon of strawberry jam in the center of each batter and cover with a little more batter to cover the jam.
6. 6. Bake 14–16 minutes until a toothpick inserted into the center comes out clean. Let cool completely.
7. 7. Drizzle each cupcake with the chocolate glaze and let set before serving.

8. Pink Lemonade Cupcakes

Pink Lemonade Cupcake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT95M · Yield: [’24’]

Pink Lemonade Cupcakes are an easy cupcake recipe using boxed cake mix with lemon flavoring and pretty pink food coloring. Perfect for any spring event! 

Ingredients

• 1 box white cake mix
• Ingredients according box directions (use egg white only instructions)
• 1 tablespoon lemon extract
• 1 teaspoon red/pink food coloring
• Embellishments as desired
• 1 1/2 cups unsalted butter (, softened)
• 3-4 cups powdered sugar
• 3-4 tablespoons heavy whipping cream
• 1 teaspoon vanilla or lemon extract
• 1-2 drops pink food coloring

Instructions Cupcakes:

1. Prepare the cake mix according to package directions, adding the lemon extract and pink food coloring.
2. Equally spoon into 18-24 muffin tins, bake according to package directions and allow to cool fully.

Pink Lemonade Frosting:

1. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter for 3-4 minutes until smooth.
2. With the mixer on low speed, add the powdered sugar one cup at a time and mix until there are no dry spots remaining.
3. Add the heavy cream and vanilla extract and start mixing on low speed. Slowly Increase to high for 1-2 minutes.
4. Add the food color last and mix until the color is distributed evenly.
5. Add to a pastry bag with a large star tip (I used a Wilton 1M).
6. Decorate as desired.
7. If you’ve tried this recipe, come back and let me know how it was in the comments or ratings!

9. Red Velvet Cupcakes

Red Velvet Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘8’]

Are you interested to celebrate Valentine’s Day with special desserts? Then enjoy these lovelycupcakes with a luscious cream cheese frosting.

Ingredients

• 1/2 cup coconut flour
• 2 tbsp unsweetened cocoa powder
• 1/4 tsp baking soda
• 1/2 cup sugar
• 2 eggs
• 2 egg whites
• 1/2 cup buttermilk
• 2 tbsp irganic buttery spread melted
• 1/2 tsp vanilla stevia extract
• 7 drops red gel food coloring
• 4 ounces cream cheese (softened)
• 2 ounces organic buttery spread (Frosted cupcakes can be stored in an airtight container in therefrigerator for up to 4 days.)
• 1 cup powdered sugar
• 15 drops vanilla stevia

Instructions

1. Preheat your oven to 350 ºF.
2. Line 8 cups of a standard-sized muffin tinwith paper liners.
3. For cupcakes: in a small bowl, mix togetherthe coconut flour, cocoa powder, baking soda and salt.
4. In another large bowl, add the sugar, eggs,egg whites, buttermilk, buttery spread, and stevia and with a hand blender mixon low speed until combined.
5. Add the flour mixture and mix on low speeduntil just combined.
6. Then mix on high speed for about 2 minutes.
7. Add the food coloring and mix until wellcombined.
8. Place the mixture intothe prepared muffin cups evenly.
9. Bake for approximately 20minutes or until a toothpick inserted in the center comes outclean.
10. Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
11. Carefully invert the cupcakes onto a wirerack to cool completely before frosting.
12. For frosting: in a bowl, add the cream cheeseand buttery spread and beat until fluffy.
13. Slowly, add the powdered Sugar and beat untilfluffy.
14. Add in stevia and mix until well combined.
15. Spread frosting over cooled cupcakes andserve.

10. Pink Lemonade Cupcakes

Gluten Free Pink Lemonade Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’20’, ’20 cupcakes’]

These soft gluten-free pink lemonade cupcakes are full of citrus flavor and topped with a creamy lemon frosting. Pipe flowers, add white chocolate toppers, and wow your guests! Perfect for spring, showers, or birthdays.

Ingredients

• 2 1/2 cups gluten free flour blend (* see note)
• 2 teaspoons baking powder (aluminum-free)
• 1/8 teaspoon salt
• 1 1/4 cups cane sugar
• 1 tablespoon lemon zest
• 3/4 cup unsalted butter (softened)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup lemon juice
• 3/4 cup non-dairy milk
• *optional pink food coloring
• 1 1/2 cups unsalted butter
• 3-4 cups powdered sugar
• 2-3 tablespoons lemon juice (you can also use water)
• *optional pink food coloring

Instructions

1. Preheat the oven to 350º F.
2. In a large mixing bowl, add 2 1/2 cups gluten free flour blend, 2 teaspoons baking powder, 1/8 teaspoon salt, and 1 1/4 cups cane sugar. Use a wire whisk to blend. If your gluten free flour blend doesn’t include xanthan gum, add 3/4 teaspoon.
3. In a separate bowl, add 1 tablespoon lemon zest, 3/4 cup unsalted butter (partially melted), 2 large eggs, 2 teaspoons pure vanilla extract, 1/2 cup lemon juice, 3/4 cup non-dairy milk, *optional pink food coloring, and mix well. Add pink food coloring if you prefer to use it.
4. Pour the wet ingredients into the dry ingredients and mix very lightly. You want to be careful not to overmix the batter, or your cupcakes can turn out denser.
5. Line a muffin tin with parchment paper cupcake papers and fill each 3/4 full with the batter.
6. Bake for 20 minutes until done. The baking time can vary depending on how full you fill the cups with batter. Remove to a cooling rack and allow the cupcakes to cool.
7. To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.

Frosting

1. Twist a whisk attachment onto the stand mixer. In a stand mixer, add 1 1/2 cups unsalted butter (room temperature), 3-4 cups powdered sugar, *optional pink food coloring, and l2-3 tablespoons lemon juice and whip until creamy. Wait until the cupcakes are fully cooled before frosting them.
2. Frost the cupcakes any way you like. See the notes below for decorating ideas.

11. Mini Red Velvet Cupcakes

Mini Red Velvet Cupcakes Recipe with Cream Cheese Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT12M · Total: PT27M · Yield: [’23’, ’23 mini cupcakes’]

Dainty little velvety sponges, topped with cream cheese frosting.

Ingredients

• 2 medium free range eggs
• 100 g self-raising white flour (self rising flour)
• 100 g white caster sugar (superfine sugar)
• 100 g margarine
• 2 tbsp whole milk
• 1 tbsp cocoa powder (dutch processed)
• 1 tsp red food colouring gel
• 100 g full fat cream cheese
• 1/2 tsp vanilla extract
• 300 g icing sugar (powdered sugar)

Instructions Make the red velvet sponges

1. Preheat the oven to 180C (160C fan, 350F).
2. Put the eggs, flour, sugar, margarine, cocoa, milk and food colouring in a bowl and whisk for about a minute until pale and smooth.
3. Line a 24-hole mini cupcake tray with mini cupcake cases. If you don’t have a suitable cupcake tray, double up the cupcake cases to create 24 thicker cases (this helps them keep their shape) and arrange on a baking tray.
4. Share the batter equally between the cases, then tap the tray on the countertop to level the batter.
5. Place your cakes in the oven for 10-12 mins until springy on top. Transfer to a wire rack to cool completely.

Make the cream cheese frosting

1. Beat the cream cheese and vanilla in a clean bowl to loosen.
2. Sieve in the icing sugar and whisk until smooth.
3. Pipe or spoon a little icing over each cake, except one.
4. With the last remaining cake, crumble it up as finely as you can and sprinkle it over the frosting on the other 23 cakes from a height to create decorative red speckles.

12. Coconut Cupcakes

Gluten-Free Coconut Cupcakes (Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [’12’, ’12 Cupcakes’]

These ultra-coconutty Gluten-Free Coconut Cupcakes are vegan, allergy-free, and so easy to make! A healthy coconut cake made with coconut milk, coconut oil, and shredded coconut; baked and topped with a delicious dairy-free coconut buttercream frosting with toasted coconut shreds! A perfect dessert recipe for any occasion!

Ingredients

• 1 1/2 Cups Gluten-Free Baking Flour
• 1/2 Cup Finely Shredded Unsweetened Coconut
• 1 Tsp Baking Powder
• 1 Cup Granulated Erythritol (or preferred granulated sugar)
• 1 Prepared Bob’s Red Mill Egg Replacement
• 1 Cup Light Unsweetened Canned Coconut Milk
• 1/4 Cup Unrefined Virgin Coconut Oil (room temperature)
• 1/2 Tsp Coconut Extract*
• 1/2 Tsp Pure Madagascar Bourbon Vanilla Extract
• 1 Stick of Softened Vegan/Soy-Free Butter (I use Melt)
• 3 Cups Powdered Erythritol (or preferred powdered sugar)
• 1-3 Tsps of Light Unsweetened Canned Coconut Milk (as needed)
• 1/2 Tsp Coconut Extract
• 3/4 Cup Finely Shredded Unsweetened Coconut

Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet and mix together to form your batter.
3. Line or grease a standard cupcake pan for 12 cupcakes. Add about 2-3 tablespoons of the cupcake batter to each mold.
4. Bake the cupcakes for 20-22 minutes, until a toothpick comes out mostly clean. Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.
5. To make the frosting, combine the softened stick of butter and powdered sweetener in a bowl and cream them together with a hand mixer or stand mixer. Add the coconut milk as needed as well as the coconut extract, until smooth.
6. Add the finished frosting to a pastry gun, pastry bag, or use a knife to frost the cooled cupcakes to your liking.
7. Sprinkle 1/4 cup of the untoasted shredded coconut on the frosted cupcakes.
8. Toast the rest (1/2 cup) of the shredded coconut in a non-stick pan on the stove (about 1 minute over medium-low heat). Sprinkle this toasted coconut on the cupcakes as well.

13. Lemon Drizzle Cupcakes

Lemon Drizzle Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT24M · Total: PT64M · Yield: [’16’, ’16 cupcakes’]

These Lemon Drizzle Cupcakes are soft and fluffy clouds that are the perfect marriage of sweet and tang. The cake of these beauties contains both lemon juice and zest, as does the frosting. If that wasn’t enough, these eggless cupcakes are then drizzled with a beautiful lemon glaze. Best yet, they’re also gluten free, nut free and can easily be vegan!

Ingredients

• 1 1/4 cups multipurpose gluten free flour ( (I use a multipurpose gluten free flour with xanthan gum))
• 2 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon kosher salt
• 1/2 cup unsalted butter (or vegan baking stick, room temperature)
• 1 cup granulated sugar
• 4 rounded tablespoons cornstarch mixed with 6 tablespoons water
• 1/2 cup sour cream (, full fat)
• 2 tablespoons vegetable oil
• 2 teaspoons pure vanilla extract
• 2 tablespoons fresh squeezed lemon juice ((from about 1 medium lemon))
• 1 tablespoon lemon zest ((from about 2 medium lemons))
• 1/2 cup milk
• 3/4 cup unsalted butter (or vegan baking stick, room temperature )
• 6 cups confectioners’ sugar
• 3/4 teaspoon pure vanilla extract
• 1 1/2 teaspoons lemon zest ((from about 1.5 medium lemons))
• 3 tablespoons lemon juice ((from about 1.5 medium lemons))
• 3 tablespoons water (, room temperature )
• 1/2 cup confectioners’ sugar
• 1/2 tablespoon lemon juice ((from about 1/2 a medium lemon))
• 1/2 tablespoon water (, room temperature)
• 1/2 teaspoon lemon zest ((from about 1 medium lemon))
• 2 pinches turmeric ((optional for color))

Instructions Make the Lemon Cupcakes

1. Preheat the oven to 350 degrees Fahrenheit and line a 12 cup regular size cupcake pan with cupcake liners. Set aside.
2. Wash and dry all 6 lemons. Take a zester and zest 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn’t get crunchy. Set aside.
3. Take 3 lemons, cut them in half and juice them. Make sure to remove any seeds if they get in the juice. Set aside. There should be about 6 tablespoons of juice. If there isn’t enough, juice another lemon.
4. In a large bowl, whisk together the 1 1/4 cups multipurpose gluten free flour and 2 tablespoons of cornstarch.Once combined, whisk in the 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1/4 teaspoon kosher salt. Set aside.
5. In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
6. In a large bowl of an electric mixer fitted with the paddle attachment, beat the 1/2 cup unsalted butter and 1 cup granulated sugar until it is soft and creamy. About 2-3 minutes.
7. Slowly beat the cornstarch water mixture into the creamed butter and sugar. With the mixer still on low speed, mix in the 1/2 cup sour cream, 2 teaspoons pure vanilla extract, 2 tablespoons vegetable oil, 2 tablespoons lemon juice and 1 tablespoon lemon zest. The mixture will look pale yellow chunky. That’s normal.
8. Slowly mix in the gluten free flour mixture a little at a time until all combined.
9. Slowly pour the 1/2 cup milk into the batter while the mixture is on low speed. Mix until just combined.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. The batter will be thin.
10. Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 14 cupcakes.You do not want to overfill the cupcakes. This will result in them spill out of the top and not baking evenly inside.
11. Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.Let the cupcakes cool almost completely in the pan before trying to remove them.

Make the Lemon Buttercream Frosting

1. In the large bowl of an electric mixer or using a hand held mixer, beat the 3/4 cup unsalted butter until smooth and creamy. About 2 minutes.
2. With the mixer on very low speed, slowly add in the 6 cups confectioners’ sugar, 3/4 teaspoon pure vanilla extract, 3 tablespoons lemon juice and 1.5 teaspoons lemon zest. Beat until combined.
3. While the mixer is on, slowly add in the 3 tablespoons water a little at a time until you get the desired consistency. You may not need to use all the water. You want the frosting to be soft enough to pipe yet still be able to hold its shape.

Decorate the Cupcakes

1. If you have piping bags, pipe the lemon buttercream frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
2. If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden before frosting them completely. This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don’t get all over the frosting.If you have a piping bag, you don’t need the crumb layer or this step.
3. Combine all the glaze ingredients (1/2 cup confectioners’ sugar, 1/2 tablespoon water, 1/2 tablespoon lemon juice, 1/2 teaspoon lemon zest and 2 pinches of turmeric) in a small bowl and whisk until combined and smooth.The turmeric is to make the drizzle yellow and to stand out from the frosting. Feel free to omit it but keep in mind the drizzle will be the same color as the frosting.
4. Drizzle the lemon glaze on top of the lemon buttercream frosting. Let the glaze harden prior to serving.

14. Chocolate Cheesecake Cupcakes

Chocolate Cheesecake Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’16’, ’16 cupcakes’]

Moist chocolate cupcakes filled with a rich chocolate chip cheesecake filling.

Ingredients

• 6 ounces cream cheese (softened)
• ¼ cup granulated sugar
• 1 large egg
• Pinch salt
• ½ cup mini semisweet chocolate chips
• ½ cup semisweet chocolate chips
• ½ cup granulated sugar
• ⅓ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup warm water (not hot )

Instructions

1. Preheat oven to 350 F. Grease or line 16 standard muffin tin cups. Set aside.
2. To make the filling, beat the cream cheese, sugar, egg, and salt together until well-combined.
3. Stir in the mini chocolate chips.
4. Set aside.
5. Melt the 1/2 cup semisweet chocolate chips over hot, not boiling, water, stirring until smooth.
6. Remove from heat and set aside.
7. In a large bowl, stir sugar, oil, egg, and vanilla together until well-combined.
8. Stir in melted chocolate chips.
9. Add flour, baking soda, and salt. Stir in just until combined.
10. Mix in the warm water just until combined.
11. Divide half of the cupcake batter between the muffin tin cups.
12. Drop a rounded tablespoon of filling in each muffin tin cup.
13. Top with the remaining half batter.
14. Bake for 20-25 minutes.
15. Cool in pan for 5 minutes.
16. Remove to wire cooling rack to finish cooling.

15. Strawberry Cupcakes

Gluten Free Strawberry Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Yield: [’12’, ’12 Cupcakes’]

Gluten free strawberry cupcakes made with fresh strawberries and strawberry buttercream frosting are so soft and fluffy on the inside with the smooth and silky frosting. This gluten free recipe makes pretty pink cupcakes perfect for Valentine’s cupcakes or if you are having a pink theme party.

Ingredients

• 200 grams Unsalted Butter (Room temperature)
• 200 grams Fine sugar (I used caster sugar)
• 3 Large Eggs (Room temperature)
• 200 grams Gluten free all purpose flour (AKA gluten free plain flour in the UK)
• 2 teaspoons Baking powder (Some brands of baking powder may have ingredients that contain gluten. Always be sure to check the label.)
• ¼ teaspoon Xanthan gum (Omit if the flour blend already contains xanthan gum)
• ¼ teaspoon Salt
• 1 teaspoon Vanilla extract
• 200 grams Fresh strawberries
• 3-4 drops Pink or red food coloring (Optional)
• 250 grams Unsalted butter (Room temperature)
• 300 grams Powdered sugar (AKA Icing sugar)
• 2 tablespoons Heavy cream (AKA double cream)
• ⅛ teaspoon Salt
• 1 teaspoon Vanilla extract
• 20 grams Freeze-dried strawberry powder
• Fresh strawberries (Optional to decorate)

Instructions How to make gluten free strawberry cupcakes

1. Preheat the oven to 170°C/325°F/Gas Mark 3. Prepare a 12-hole muffin tray with muffin cases.
2. In a medium bowl mix together flour, baking powder, salt, and xanthan gum and set aside.
3. In a large bowl or stand mixer beat sugar and butter together until smooth and fluffy.
4. Add in the eggs and vanilla extract until fully incorporated. Then add in the flour mixture until fully combined.
5. Add a few drops of pink food coloring into the cake batter and mix until the batter is evenly pink. Dice the strawberries into small pieces and gently fold them into the cake batter.
6. Divide the strawberry cake batter between the 12 muffin cases filling to around halfway.
7. Place the muffin tin in the oven and bake for approximately 20-25 minutes. Insert a skewer into a cupcake after this time if it comes out clean it’s ready if not leave it in slightly longer. Transfer to a cooling rack and leave to cool.

How to make strawberry buttercream

1. With an electric beater or stand mixer beat the butter until it is fluffy and lighter in color.
2. Sieve powdered sugar into a bowl and mix into the butter a few tablespoons at a time until fully combined.
3. Add cream, salt, and vanilla to the buttercream and beat well until it is smooth and shiny.
4. Mix in the freeze-dried strawberry powder until fully combined and the buttercream is an even pink color.
5. Place the strawberry buttercream in a piping bag with your preferred piping tip. Pipe the buttercream onto the top of the cooled strawberry cupcakes.
6. Decorate with fresh strawberries if desired.

16. 4th Of July Jello Cupcakes

4th of July Jello Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT1H50M · Yield: 24

Ingredients

• 1 box white cake mix, prepared as cupcakes
• 1 package red gelatin (I used strawberry Jell-o)
• 1 package blue gelatin (I used Berry Blue Jell-o)
• 2 cups boiling water
• 2 containers white icing
• Red, white, and blue sprinkles

Instructions

1. First, cook the boxed cake mix according to the directions on the back of the box for cupcakes. I love to use festive cupcake liners.
2. Once the cupcakes are done, all them to cool completely, then use a straw to poke holes in each cupcake.
3. Combine each of the gelatin flavors, in separate bowls, with one cup of boiling water and stir until the gelatin is dissolved.
4. Allow the gelatin to cool completely, then use a spoon to pour each color into the holes on the cake, alternating the colors to create red and blue stripes, like the colors of the United States flag.
5. Place the cupcakes in the refrigerator to chill for one hour, then top with icing and sprinkles before serving. If you want to make your own frosting from scratch, check out my wife’s homemade buttercream icing recipe. It’s amazing.

17. Mini Gluten Free Champagne Cupcakes

Light and Fluffy Gluten-Free Champagne Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT70M · Yield: [’24’, ’24 cupcakes’]

These light, fluffy gluten-free champagne cupcakes are perfect for celebrating! Topped with creamy vanilla buttercream, they can be made with champagne or sparkling cider. Great for New Year’s, Valentine’s, weddings, and more.

Ingredients

• 1 3/4 cups gluten free flour blend (* see note)
• 1 cup cane sugar
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder (aluminum-free)
• 1/8 teaspoon salt
• 3/4 cup unsalted butter (* see note)
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup plain yogurt (* see note)
• 1/2 cup champagne or sparkling cider
• 2 cups powdered sugar
• 1/2 cup softened unsalted butter
• 2 tablespoons champagne or sparkling cider ((you may need more, or use water))

Instructions

1. Preheat the oven to 350º F. Line a mini cupcake tin with little paper cupcake liners.
2. In a large bowl, add 1 3/4 cups gluten free flour blend, 1 cup cane sugar, 1/2 teaspoon baking soda, 1 teaspoon baking powder, and 1/8 teaspoon salt. Use a wire whisk to blend.
3. In a small bowl, add 3/4 cup unsalted butter (partially melted), 2 large eggs, 1 teaspoon pure vanilla extract, 1/2 cup plain yogurt, 1/2 cup champagne or sparkling cider, and whisk the ingredients to blend.
4. Pour the wet ingredients into the dry and mix gently. (You want to mix until the batter is just mixed.) This helps the cupcakes stay fluffy.
5. Use a small cookie scoop to drop batter into each muffin paper. Optional, rest the batter for 10 minutes for mini or 15 for larger cupcakes. This allows the reice flour to soften to eliminate any grittiness.
6. Bake for 18-20 minutes for mini cupcakes and 25 for larger cupcakes until done. The actual baking time can vary depending on the size of the muffin pan and what material it is made from.
7. To test for doneness, insert a toothpick into the center of the cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
8. Remove from the oven and set the muffin pan on a cooling rack for 5 minutes. This allows the muffins to set. After 5 minutes, remove the muffins onto a cooling rack to cool completely. Do not frost the cupcakes until they are fully cooled.

Frosting:

1. Add 2 cups powdered sugar, 1/2 cup softened unsalted butter, and 2 tablespoons champagne or sparkling cider to a stand mixer with a whisk attachment. Turn it on low power until the ingredients are blended, then gradually increase the speed. Whip until the frosting is creamy.
2. Place a decorating tip into a frosting bag. Pipe the frosting onto each cupcake in any pattern you choose.

18. Mini Cookies and Cream Cupcakes

Mini Cookies and Cream Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [’42’, ’42 mini cupcakes’]

Mini vanilla cupcakes filled with crushed Oreos, and topped with creamy vanilla buttercream. Plus, a mini Oreo at the bottom of each one! Instructions for standard cupcakes and layer cake included as well.

Ingredients

• 42 mini Oreos for cupcake liners plus ⅔ cup crushed mini Oreos (divided1)
• 1 and ⅔ cups (200g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ½ cup (113g) unsalted butter (melted)
• 1 cup (200g) granulated sugar
• 1 large egg
• ¼ cup (60g) yogurt (plain, vanilla, Greek, or regular, any fat content; you may also use sour cream)
• ¾ cup (180mL) milk (any)
• 1 and ½ teaspoons vanilla extract
• additional crushed or whole mini Oreos for decoration (optional)
• 1 cup (454g) unsalted butter (2 sticks, softened to room temperature)
• 4 cups (480g) powdered sugar
• 1 teaspoon vanilla extract
• ⅓ cup (80mL) milk or cream
• salt (to taste)
• ½ cup crushed mini Oreos (optional)

Instructions CUPCAKES

1. Preheat oven to 350ºF (177ºC). Line a mini-cupcake pan with mini-cupcake liners, and place a mini Oreo in the bottom of each liner. Set aside.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large microwave safe bowl, melt the butter in the microwave and allow to cool a bit. Whisk in the sugar, egg, yogurt, milk, and vanilla extract until combined. Slowly add the wet ingredients to the dry ingredients and stir with a spatula until no lumps remain. Gently stir in crushed Oreos.
4. Fill the cupcake liners almost to the top with batter. Tap the pan on the counter a few times so the batter can settle around the mini Oreo. Bake for 10-11 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

FROSTING

1. In a large bowl with a handheld mixer, or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
2. With the mixer on low, add in the powdered sugar, vanilla, and milk or cream. Increase mixer speed to medium and beat until completely smooth, about 3 minutes. If frosting is too stiff, add more milk. If it is too thin, add more powdered sugar. Add salt to taste. If you would like to add crushed Oreos to the frosting, start with 1/2 cup and add more if necessary. Fold the crushed Oreos in with a spatula.
3. Frost the cupcakes using a piping bag or a large zip top bag with the corner snipped off. Top with crushed Oreos, stick a whole mini Oreo in the top of the swirl, or leave them plain. Cupcakes will stay fresh covered at room temperature up to 3 days.

19. Strawberry Cupcakes

Strawberry Cupcakes Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’24’, ’24 cupcakes’]

Forget the strawberry cake made with cake mix! These homemade completely scratch strawberry cupcakes are a classic done right and delicious!

Ingredients

• 1 3/4 cups granulated sugar
• 3/4 cup unsalted butter, room temperature (1 1/2 sticks)
• 2 cups fresh whole strawberries (pureed)
• 3 large eggs (room temperature)
• 3 cups sifted all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup sour cream (room temperature)
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon strawberry extract
• 3.5 cups powdered sugar
• 1 cup unsalted butter, room temperature (2 sticks)
• 1/4 cup pureed fresh strawberries
• 1/2 teaspoon strawberry extract
• Pinch salt

Instructions For the Cupcakes:

1. Preheat your oven to 350 degrees Fahrenheit. Line two 12-well muffin pans with 20 to 24 cupcake liners.
2. In the bowl of your stand mixer fitted with the whisk attachment, add the granulated sugar and butter and beat together on medium-high speed for about 6 minutes, until very pale yellow and fluffy.
3. Add the eggs 1 at a time to your stand mixer, combining well after each addition and scraping down the sides and bottom of the bowl as needed.
4. Reduce your mixer speed to low and mix in the strawberry puree.
5. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add 1/2 of the flour mixture to your stand mixer. Mix on the lowest speed until combined.
6. In a small bowl, whisk together the sour cream and oil. Add to your stand mixer bowl.
7. Add the remaining flour mixture to your stand mixer bowl and mix on low speed until well incorporated. Be careful not to overbeat.
8. Add the vanilla and strawberry extracts and red food coloring if you want to amp up the flavor but I leave it out. Scrape down the sides and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.
9. Using an ice cream scoop (with trigger release) or a spoon, scoop the batter into the cupcake liners until each is 3/4 full. Be careful not to overfill.
10. Bake for 17 to 21 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean but still moist.
11. Let the cupcakes cool in the pans for 10 minutes, then transfer to a wire rack. Let cool to room temperature. Lightly cover the cupcakes with foil or plastic wrap so they do not dry out.

For the Buttercream:

1. Clean your stand mixer bowl and whisk attachment. Add the confectioners’ sugar and butter and mix on low speed, increasing the speed to medium-high once the sugar is fully incorporated. Continue to mix until light and fluffy.
2. Add the strawberry puree, strawberry extract, and salt and beat until the mixture is cotton-candy pink and the puree is fully incorporated.
3. Once the cupcakes have cooled completely, pipe them with the buttercream (Here, I used a large star tip) and serve.

20. Chocolate Chip Cookie Cupcakes

Chocolate Chip Cookie Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT15M · Total: PT45M · Yield: [’28’, ’28-30 cupcakes’]

These Chocolate Chip Cookie Cupcakes start with a homemade vanilla cupcake with crushed chocolate chip cookies mixed in. It’s topped with a Chocolate Chip Cookie Frosting made with crushed cookies, brown sugar and vanilla extract.

Ingredients

• 2 cups (380g) granulated sugar
• ½ cup (118 ml) vegetable oil
• 3 large eggs
• 1 tablespoon (14.8 ml) vanilla extract
• ½ cup(118 ml) sour cream
• 2 ½ cups (350 g) all-purpose flour
• 3 teaspoons (11.2 g) baking powder
• 1 teaspoon (5 g) salt
• 1 ¼ cups (296 ml) milk (I use nonfat)
• 2 cups roughly chopped Chocolate Chip Cookies (roughly half the bag of Chips Ahoy)
• 2 cups (454g) unsalted butter, cold
• 7 cups (911g) powdered sugar
• 2 tablespoons (28g) brown sugar
• 1 tablespoon (15ml) vanilla extract
• 2 tablespoons (30ml) heavy whipping cream
• 15 Chocolate Chip cookies, crushed into fine crumbs
• 1 bag (8oz) Mini Chocolate Chip Cookies for garnish (optional)
• Mini chocolate chips for garnish (optional)

Instructions For the Cupcakes:

1. Preheat the oven to 350°F. Line a cupcake pan with cupcake liners.
2. In a large Ziploc bag, crushed the chocolate chip cookies into small pieces using a rolling pin or something similar.
3. In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
4. In a separate bowl combine the remaining dry ingredients: flour, baking powder and salt. Add half the dry ingredients, and half of the milk and mix just until the flour starts to incorporate. Add the remaining ingredients and mix until well combined. Fold the crushed cookies into the cupcake batter. Use a spatula to stir the batter from the bottom to the top to ensure it’s well mixed.
5. Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full.
6. Bake at 350°F for 15-18 minutes. Test the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Cool Completely.

For the Frosting:

1. In a food processor, grind the chocolate chip cookies into fine crumbs. Set aside.
2. Cut the butter into pieces. Using the paddle attachment, whip the butter for 3-4 minutes, scraping down the bowl occasionally. Beat the butter until it looks lighter in color.
3. Add 2 cups of powdered sugar at a time, mixing on low speed until it’s incorporated into the butter. Alternate adding the heavy cream and vanilla extract as you add the additional powdered sugar. Add the brown sugar together with some of the powdered sugar. Then increase the speed to high and beat for 30-60 seconds each time you add more sugar. Repeat until all your powdered sugar has been added. When adding the last cup of powdered sugar, add the crushed cookies to the frosting. Slowly beat the crumbs into the frosting then beat at a high speed for 60 seconds.
4. In a large piping bag fitted with a large tip, pipe the frosting onto the cupcakes and place a mini cookie on top and garnish with mini chocolate chips.

21. Best Vanilla Cupcakes

Best vanilla cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [’12’, ’12 cupcakes’]

These very best vanilla cupcakes are soft, moist, and stay this way even after refrigerating. Decadent crumb and a vanilla flavor complimented by cream cheese frosting, which makes it a great dessert for special occasions.

Ingredients

• 150 g all-purpose flour
• Pinch of salt
• 1 ½ tsp baking powder
• 2 large eggs (around 53-63g each, at room temperature)
• 120 g granulated sugar
• 50 g vegetable oil (such as canola oil, sunflower seed oil, or extra mild olive oil)
• 15 g unsalted butter (melted)
• 100 ml whole milk (at room temperature)
• 1 tsp vanilla extract
• 400 g cream cheese (cold)
• 50 g powdered sugar
• 90 ml heavy cream (cold)
• 1 tsp vanilla extract

Instructions For the cupcakes

1. Preheat the oven to 350F (175C) and line the muffin pan with 12 paper liners.
2. Into a mixing bowl, sift the flour, salt, and baking powder. Set aside.
3. Pour the oil in a microwave save bowl, add the butter, and heat just until the butter has melted. Set aside.
4. Place the eggs and sugar in a stand mixer fitted with a whisk attachment (you can also use a hand mixer). Whip on high until the sugar has dissolved and the mixture turns pale yellow and has tripled in volume. It will take approximately 5 minutes depending on what mixer you use.
5. Then, slowly pour in the oil and butter mixture while whisking on low.
6. Using a rubber spatula or while the stand mixer is running on low, fold in the dry ingredients in three parts alternating with the milk. Start and end with dry ingredients.
7. Fill the cupcake liners 2/3 full and bake for 20-22 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Remove from the oven and leave to cool down completely before frosting.

For the frosting

1. Place all the ingredients in a stand mixer fitted with a whisk attachment (or you can use a hand mixer) and mix on low until no dry powdered sugar is left. Then, beat on medium until reaching a homogenous consistency. Scrape the sides of the bowl and mix on high until thick and fluffy.
2. Mix the frosting with a rubber spatula to remove air bubbles. Then, place the mixture in a piping bag with your favorite piping nozzle and decorate your cupcakes when they have completely cooled to room temperature.

22. Chocolate Orange Cupcakes

Chocolate Orange Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1/2 teaspoon vanilla extract
• 1 teaspoon orange zest
• 1/4 teaspoon orange extract
• 2 tablespoons powdered sugar (for glaze)
• 2–3 teaspoons orange juice (for glaze)

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line 4 cupcake cups with liners.
2. 2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. 3. In another bowl, whisk milk, oil, vanilla, orange zest, and orange extract until smooth.
4. 4. Combine wet and dry ingredients until just mixed. Divide batter evenly among the 4 liners.
5. 5. Bake 14–16 minutes until set. Cool completely.
6. 6. For glaze, whisk powdered sugar with orange juice until smooth and drizzle over cooled cupcakes.

23. Chocolate Almond Flour Cupcakes

Chocolate Almond Flour Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [’12’]

These rich, super chocolatey almond flour cupcakes are a welcome treat when you are following a grain free diet and avoiding refined sugar.

Ingredients

• 1 1/4 cups almond flour
• 1/4 cup tapioca flour
• 1/2 cup cocoa powder (I use Rodelle)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3 eggs (room temperature)
• 2 tsp vanilla extract (I use Rodelle)
• 1/4 cup melted and cooled coconut oil
• 1/2 cup coconut sugar
• 2 cups powdered coconut sugar (see notes) (or regular powdered sugar)
• 1/2 cup cocoa powder
• 3/4 cup unsalted butter (room temperature)
• 2 tsp vanilla
• 2 tbsp almond milk (give or take) (any milk will do)
• pinch of salt

Instructions Cupcakes

1. Preheat oven to 325 degrees F and line a 12-cup muffin pan with muffin liners.
2. In a medium bowl whisk the almond flour, cocoa powder, baking soda, and salt. Be sure to get any lumps out of the almond flour.
3. In another bowl, or a stand mixer if using, add the eggs, coconut oil, sugar, and vanilla and mix well.
4. Add the flour mixture into the wet ingredients a little at a time, mixing after each addition. Continue to mix until well combined.
5. Pour evenly into the muffin cups.
6. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool completely for at least an hour before frosting.

Frosting

1. Make your powdered coconut sugar by putting the coconut sugar into a high powered blender (a Bullet or a Vitamix work well) and blending for about a minute or so until it resembles a powder.
2. In a stand mixer place your room temperature butter and whip with the paddle attachment for a minute or so.
3. Add the sugar, vanilla, milk and a pinch of salt and mix until combined. Once it is combined turn to high power and whip for at least a minute, scraping down the sides of the bowl with a spatula often. If your frosting is too thick add a little more almond milk one tbsp at a time until you get desired consistency.
4. Frost your cupcakes with a star tip once the cupcakes are completely cool.
5. Since these are made with only almond flour, I would store them in the fridge for only a few days. They taste best on day one.

24. Caramel Apple Cupcakes

Caramel Apple Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [’10’, ’10 Cupcakes’]

Topped with Caramel and Cinnamon Cream Cheese Frosting, my Caramel Apple Cupcakes are just like fall wrapped in a wrapper!

Ingredients

• 2 Cups (250 gms) All Purpose Flour
• 2 tsp Baking Soda
• ¼ tsp Salt
• 2 tsp Cinnamon
• ½ tsp Ginger
• ½ tsp Cloves
• ¼ tsp Nutmeg
• 1 Cup Butter ((Softened to room temp))
• 1 ½ Cups Granulated Sugar
• 2 large Eggs
• 2 tsp Vanilla Extract
• 4 medium Apples (Peeled, Cored, grated and excess liquid removed))
• 8 Oz (1 packet) Cream Cheese ((Not cream cheese spread, Softened to room temp))
• ½ Cup Butter ((Softened to room temp, I used salted))
• 2 tsp Vanilla Extract
• 4 Cups Powdered Sugar
• ½ Cup Caramel ((To drizzle on frosted cupcakes))
• ½ tsp Ground Cinnamon

Instructions

1. Preheat oven to 350°F and line a cupcake pan with 10 cupcake liners. Set it aside. Grate peeled and cored apples and squeeze out excess juice out of them using your hands or paper towel. Set them aside too.
2. Cream butter and sugar together till light and fluffy. About 2-3 mns. Add egg and beat it in. Now stir in vanilla.
3. Sift flour, baking soda, spices, salt and add grated apples over wet ingredients.
4. Fold in to form batter. Do not over mix. Batter will be thick.
5. Divide the batter equally among 10 liners and bake for 25-30 minutes. Or till they pass the toothpick test.
6. Allow the cupcakes to cool for 5 minutes in the pan and then transfer to wire rack to complete cooling.

To make Cream Cheese Frosting:

1. In a mixing bowl, beat softened butter for a minute using a stand mixer for a minute and then beat in room temperature cream cheese. Add vanilla and 2 cups of sugar. Beat for 1-2 minutes more.
2. Add cinnamon and the rest of powdered sugar in and beat for 2-3 minutes or till the frosting gets fluffy and creamy. Frost with desired piping tip on cooled cupcakes.

25. Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’18’]

These easy vegan vanilla cupcakes are soft, fluffy, and moist. Bursting with real vanilla flavor with a hint of tanginess from vegan yogurt. They are perfect for birthday parties!

Ingredients

• 236 ml soy milk
• 1 tablespoon apple cider vinegar
• 170 g granulated sugar (*see notes)
• 100 g vegan butter (block butter NOT spreadable margarine, room temperature )
• 85 g vegan Greek-Style yogurt (or unsweetened soy or coconut yogurt)
• 2 tablespoon vanilla extract (or 1 tablespoon vanilla bean paste)
• 250 g plain flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon sea salt
• 1 batch vegan buttercream frosting
• vegan funfetti sprinkles (optional)

Instructions

1. Preheat your oven to 175°C (347°F). Line 2x 12-hole muffin pans with 18 cupcake liners. (You can do one tray at a time if you only have one pan)
2. To make the vegan “buttermilk” add the soy milk and apple cider vinegar to a medium bowl or jug, stir and allow to sit for 5 minutes.
3. Add the butter and sugar to a stand mixer or large mixing bowl and cream them together with an electric mixer for about 30 seconds. Add in yogurt and vanilla and mix again to combine.
4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt.
5. Switch to a regular whisk and add the buttermilk and dry ingredients to the creamed butter in 2 increments. Whisk to combine between each one, being careful not to overmix the batter.
6. Divide the batter between the cupcake liners using an ice cream scoop or cookie scoop. Fill the liners no more than three-quarters.
7. Bake for 20 minutes until they are very lightly golden on top. Check they are done by piercing them with a toothpick or a knife, the knife should come out clean. Allow the cupcakes to cool for about 5 minutes before transferring them to a wire rack to cool further for 30 minutes to cool completely.
8. Make the easy vegan buttercream.
9. Transfer the buttercream to a piping bag fitted with an open star nozzle and pipe it on top of each cupcake.

Storage

1. These cupcakes are best served at room temperature. Always store them in an airtight container. If you’re keeping them for more than a couple of days, refrigerate them in an airtight container for up to 5 days. I recommend taking them out of the fridge for at least 2-3 hours to bring them to room temperature before serving. Especially if you’re topping them with vegan buttercream which stiffens up when chilled.

26. Sugar Plum Cupcakes

Sugar Plum Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT22M · Total: PT32M · Yield: [’18’, ’18 cupcakes’]

These Sugar Plum Cupcakes are certain to become a new family favorite holiday dessert!

Ingredients

• 1 1/4 Cup(s) Flour
• 1 1/2 teaspoon Baking Powder
• 1 teaspoon Salt
• 1/2 Cup(s) of Vegetable Oil
• 1 1/2 Cup(s) of White Sugar
• 2 Eggs at room temperature
• 2 teaspoons of Vanilla Extract
• 1 teaspoon of Almond Extract
• 1 Cup(s) Milk (+ 2-3 Tablespoons extra)
• 3 Plums (chopped and pits removed)
• 1 Cup(s) room temperature Butter
• 4-5 Cup(s) Powdered Icing Sugar (you may need more)
• Sprinkles (optional)

Instructions Cupcakes

1. Preheat the oven to 350 degrees.
2. Add cupcakes liners to a muffin pan. Set it aside.
3. Whisk the baking powder, salt, and flour together in a bowl. Set it aside.
4. In a different bowl, mix the oil and white sugar until creamy, using a mixer. This will take about 2 minutes.
5. Beat in the eggs, almond extract, and 1 tsp of vanilla.
6. Beat in half of the dry ingredients, followed by 1 cup of the milk, and then the rest of the dry ingredients until incorporated.
7. Fill the liners 2/3 full of the batter.
8. Put in the oven and bake for 18-22 minutes.
9. While the cupcakes are baking, work on making the filling.

Filling

1. Add the chopped plums, 1/2 cup of the white sugar, and 1/2 cup water to a saucepan over medium-high heat.
2. Bring the mixture to a boil. Stir it frequently. Reduce it to medium-low heat to simmer and let it thicken. The plums should be broken apart and easily squished into what looks like a jam using the back of a spoon.
3. Take the plum filling off the heat and let it cool.

Frosting

1. Beat the butter and icing sugar for 2 minutes. Add 2-3 T of milk, plus the vanilla. Mix well and set aside.
2. After the baked cupcakes have cooled down, take a cupcake corer and remove the middle of the cupcake. (be sure that you don’t make a hole all the way through the bottom)
3. Add 1-2 tsp of the plum mixture into the middle of the cupcake.
4. Put the remaining plum mixture into the frosting and mix well to eliminate any lumps. Using a mixer will break down any lumps.
5. Add the frosting to a piping bag and a star top, and frost the cupcakes. Add sprinkles.

27. Vegan Vanilla Cupcakes

Vegan Vanilla Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [’12’, ’12 people’]

Everyone loves a classic sweet treat and these Vegan Vanilla Cupcakes fit the bill! They’re tender, fluffy and simply irresistible! Make them for parties, potlucks or when you just want something sweet and simple. They are so easy to whip up and they bake in just 20 minutes!

Ingredients

• 1 3/4 cups cake flour ((sub all-purpose))
• 1.5 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon sea salt
• 3/4 cup soy milk (or preferred milk)
• 2 teaspoons apple cider vinegar ((sub fresh lemon))
• 1/3 cup canola oil (or any neutral-flavored oil (avocado, sunflower, etc.))
• 1/4 cup applesauce (, unsweetened)
• 1 cup granulated sugar
• 1 tablespoon vanilla extract
• vegan buttercream frosting
• vegan cream cheese frosting
• vegan chocolate frosting

Instructions

1. Preheat oven to 350 ° F (177 ° C). Place 12 muffin liners in a standard muffin pan.
2. In a medium mixing bowl, whisk the soy milk and apple cider vinegar together. Set aside about 5-7 minutes to create vegan buttermilk (it will thicken and curdle slightly).
3. Now add the oil, applesauce, vanilla extract, and sugar to the buttermilk. Whisk to combine well.
4. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk to combine well.
5. Now add the wet ingredients into the large bowl of dry ingredients. Whisk gently until just combined. Don’t overwork the batter or it can cause dense and chewy cupcakes that won’t rise well.
6. Pour mixture into each liner evenly about 1/2 the way full (an ice cream scoop works great for this). Don’t overfill.
7. Place in the oven on the middle rack for 18-22 minutes until lightly golden. To check for doneness, lightly press the surface – It should spring back.
8. Remove the pan from the oven and let them cool for 5-10 minutes before touching. Now gently remove the cupcakes and transfer them to a cooling rack. Let completely cool before decorating with frosting.

28. Carrot Cake Cupcakes

Gluten Free Carrot Cake Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT36M · Yield: [’18’, ’18 cupcakes’]

These bakery style gluten free carrot cake cupcakes are super moist, lightly spiced and topped with a generous swirl of lemony cream cheese frosting.

Ingredients

• 450 g gluten free flour
• 1 ¼ teaspoons baking soda
• 1 teaspoon xanthan gum (see notes)
• 1 teaspoon mixed spice (or pumpkin pie spice)
• 400 g grated carrot (approx. 3-4 medium-sized carrots)
• 100 g walnuts (optional)
• 4 large eggs
• 350 g brown sugar
• 1 ¼ cups vegetable oil ((310ml or 260g) use any neutral flavoured oil)
• 1 teaspoon lemon zest
• 250 g unsalted butter (at room temperature)
• 1 teaspoon lemon zest
• ¼ teaspoon table salt
• 160 g full-fat cream cheese (at room temperature)
• 550 g icing sugar (aka. powdered sugar or confectioner’s sugar)
• 1 teaspoon lemon juice

Instructions Make the cupcakes

1. Heat oven to 160°C (320°F). Line one and a half standard muffin pans with paper cupcake liners (18 holes). If you don’t have two muffin pans, bake the first 12 cupcakes, let them cool slightly and remove them from the pans, then repeat for the remaining batter.
2. Sift together the gluten free flour, baking soda, xanthan gum and mixed spice or pumpkin pie spice into a bowl and whisk to combine, set aside.
3. Peel and grate the carrots, and weigh out 400g.
4. Chop the walnuts.
5. In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld electric mixer, beat together the eggs, brown sugar, oil and lemon zest until thick and creamy – around 3-4 minutes.
6. Add in the dry ingredients in 2-3 additions, mixing well and scraping down the sides of the bowl. Stir in the grated carrots and chopped walnuts.
7. Spoon the mixture into the cupcake papers. They should be around ¾ full, be careful not to overfill or they will overflow.
8. Bake the cupcakes for 20-25 minutes. They should be lightly golden on top, and a skewer inserted into the middle should come out clean.
9. Allow to cool in the pans for a few minutes, then remove and place on a wire rack to cool completely before icing.

Make the Frosting

1. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with a handheld mixer, beat the butter together with the lemon zest and salt until pale and creamy, around 4-5 minutes.
2. Add the cream cheese, and beat for another 2-3 minutes until well combined and creamy.
3. On low speed, add in the icing sugar in 2-3 additions, scraping down the sides of the bowl a couple of times. Add the lemon juice and beat on low speed for 1-2 minutes until creamy and smooth.
4. Chill the frosting for 10-15 minutes to firm up slightly. Transfer to a piping bag fitted with a large star or round tip and pipe swirls of frosting onto each cupcake.Don’t want to pipe? Just spread the frosting onto the cupcakes using a spoon or palette knife.

Storing the Cupcakes

1. Unfrosted cupcakes can be stored in an airtight container at room temperature for 2-3 days, or frozen for 2-3 months. Wrap the cooled cupcakes in plastic wrap and place into an airtight container or resealable plastic bag before freezing.Frosted cupcakes should be stored in an airtight container in the refrigerator. They will keep for 3-4 days. Bring to room temperature before eating, to soften the frosting.

29. Raspberry Lemonade Cupcakes

Raspberry Lemonade Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT17M · Total: PT32M · Yield: 12

Tangy and tender lemon cupcakes topped with billowy, meringue-like raspberry lemonade frosting.

Ingredients

• 1/4 cup unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 tablespoon fresh lemon zest
• 2 large eggs, at room temperature
• 2 tablespoons fresh lemon juice
• 1/3 cup whole milk, at room temperature
• 1 1/4 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup granulated sugar
• 1 1/2 tablespoons water
• 1 large egg white, cold
• 3/4 teaspoons cream of tartar
• 1/2 of an individual packet of raspberry lemonade powder (1.25g)
• Lemon wedges
• Fresh or freeze-dried raspberries

Instructions Cupcakes:

1. Massage the lemon zest and sugar together for 1-2 minutes to release the lemon oils.
2. In a bowl on medium speed, beat the sugar and butter together to cream (2-3 minutes).
3. On low, add the eggs one at a time, mixing until just combined.
4. Add half of the flour, beating on low until just combined.
5. Pour the milk and lemon juice into the batter, and mix until the ingredients are incorporated.
6. Add the remaining flour and baking powder. Mix on low until just combined.
7. Scoop 4 tablespoons of batter into each cavity of a lined cupcake pan.
8. Bake at 350F for 15-17 minutes, or until a toothpick inserted in the center of a cupcake comes out with only cooked crumbs.
9. Allow the cupcakes to cool in their pan.

Frosting:

1. Combine all of the ingredients for the frosting in a glass or ceramic bowl. Beat on low using a handheld mixer for approximately 30 seconds.
2. Place the bowl over a pot of simmering water and cook, beating on high with your handheld mixer for approximately 7 minutes (the frosting should reach approximately 160F).
3. Remove from the heat and beat for 1-2 minutes more, or until cooled and holding stiff peaks.
4. Spoon into a piping bag and pipe as desired.

30. Small Batch Vanilla Cupcakes

Small Batch Vanilla Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘6’, ‘6 cupcakes’]

These small batch vanilla cupcakes are soft, fluffy, and finished with smooth cream cheese frosting. The recipe makes just 6 cupcakes, perfect for a small celebration or when you’re craving a sweet treat without too many leftovers.

Ingredients

• 100 grams cake flour
• 100 grams granulated sugar
• 1 tsp baking powder
• 1/8 tsp sea salt
• 38 grams unsalted butter (softened)
• 36 grams vegetable oil
• 1 large egg (room temperature)
• 1 tsp vanilla extract
• 80 grams buttermilk
• 57 grams unsalted butter (softened)
• 113 grams cream cheese (softened)
• 180 grams powdered sugar
• 1/2 tsp vanilla bean paste

Instructions Vanilla Cupcakes

1. Preheat the oven to 350°F/180°C. Line a cupcake pan with 6 liners and set aside.
2. Add the flour, sugar, baking powder, and salt to the bowl of a stand mixer fitted with the paddle attachment. Mix on low, spinning about 5 times.
3. Add the butter to the bowl and beat on low for 5 minutes until the texture looks like wet sand.
4. Add the oil, egg, and vanilla extract. Mix on low until a batter forms. Then pour in the buttermilk and mix until well combined.
5. Portion the batter evenly between 6 cupcake liners in your pan, filling each ¾ full. Bake for 18-20 minutes or until the tops bounce back when lightly touched.
6. Let the cupcakes cool in the pan for 5 minutes before transferring to a wire rack to cool to room temperature.

Cream Cheese Frosting

1. Cream the butter and cream cheese together in the bowl of a stand mixer with the paddle attachment until smooth and fluffy.
2. With the mixer running on low, slowly add in the powdered sugar until well combined.
3. Add the vanilla bean paste and mix on low until smooth.
4. Frost the cupcakes when they’re completely cool, top with sugar or sprinkles, and enjoy.

31. Best Chocolate Cupcakes

Best Chocolate Cupcake Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT25M · Yield: [’12’, ’12 Cupcakes’]

This chocolate cupcake recipe is easy to make from scratch with simple ingredients. They are the best, moist chocolate cupcakes with a rich chocolate flavor and perfect texture.

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon sea salt
• ¼ teaspoon espresso powder
• ¼ cup canola oil
• 2 eggs
• ½ cup sour cream
• ¼ cup whole milk
• 1 teaspoon pure vanilla extract
• ½ cup mini chocolate chips
• Chocolate Buttercream Frosting

Instructions

1. Preheat oven to 350 degrees F.
2. Line a standard muffin tin with 12 cups and lightly spray with cooking spray. Set aside.
3. In a medium bowl, combine flour, sugar, cocoa powder, baking soda, baking powder, sea salt and espresso powder. Set aside
4. In a large bowl, whisk together canola oil, eggs, sour cream, milk and vanilla until the mixture is smooth.
5. Add dry ingredients to the wet ingredients and whisk until combined.
6. Add mini chocolate chips and stir until evenly distributed.
7. Use a ¼ cup measuring cup to fill each cupcake liner with ¼ cup of batter.
8. Bake in the preheated oven for 13-15 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
9. Place cupcake pan on a wire cooling rack to cool to room temperature (takes about 30 minutes).
10. Once cool, lift cupcakes in their liners out of the pan and transfer to a wire rack to cool completely.
11. Once cool, frost with chocolate frosting and serve.

32. Mini Cupcakes

Mini Vanilla Cupcakes with Hot Pink Vanilla Buttercream Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT85M · Yield: [’24’, ’24 mini cupcakes’]

These Mini Vanilla Cupcakes topped with Vanilla Buttercream Frosting are an easy and mini treat that you are sure to love.

Ingredients

• 1 and 2/3 cup (209g) cups all purpose flour
• ½ tsp baking powder
• ¼ tsp baking Soda
• 1 cup granulated sugar
• ½ cup unsalted butter (melted and slightly cooled)
• 2 large eggs whites
• 2 tsps vanilla extract
• ¾ cup Full fat milk ((room temperature))
• ¼ cup greek yogurt
• ½ cup butter (unsalted, room temperature)
• 2-2.5 cups confectioners’ sugar
• 2 tbsp heavy cream
• 2 tsps vanilla extract
• few drops hot pink gel food coloring
• a pinch salt

Instructions

1. Preheat oven to 350°F (177°C) and line a mini muffin tin with 24 cupcake liners. Set aside. Combine the flour, baking powder, baking soda and salt in a bowl and set aside.
2. In a microwave safe bowl, melt butter, slightly cool it down and add almond milk, yogurt, vanilla to it and whisk to combine. Now fold in the flour mixture to wet ingredients.
3. Beat room temp egg whites to soft peaks adding sugar gradually in 4-5 additions. This step is optional. (You may fol egg whites and sugar to wet ingredients too, but beating egg whites separately produces fluffier cupcakes!) Now fold in the egg whites to the batter in 2-3 additions. Do not over mix at this point.
4. Fill each cupcake well about 2/3rd to 3/4th full.
5. Bake for 8-9 minutes, or until a toothpick inserted into the center comes out clean. Remove from the pan and allow to cool.

Hot Pink Vanilla Buttercream Frosting

1. Beat butter in the bowl of an electric mixer fitted with a whisk attachment for about a minute. Now add in the remaining ingredients (sugar, cream and vanilla) except food coloring and beat again.
2. Mix, on low speed for a minute, then switch to high speed until everything its well combined and smooth. about 2-3 minutes
3. Slowly add a few drops of food coloring until you get desired color. Frost with your favorite piping tips and top it with sprinkles!

33. Mini Chocolate Cupcakes for Easter

Mini Chocolate Cupcakes Recipe for Easter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT12M · Total: PT32M · Yield: [’42’, ’42 cupcakes’]

Make these tasty, Easter-themed mini chocolate cupcakes in just a few minutes.

Ingredients

• 200 g white caster sugar (superfine sugar)
• 175 g baking margarine
• 3 medium free range eggs
• 200 g self-raising white flour (self rising flour)
• 40 g cocoa powder (dutch processed)
• 60 ml whole milk
• 230 g salted butter
• 400 g icing sugar (powdered sugar)
• 100 g dark chocolate (bittersweet) (melted)
• 140 g mini eggs

Instructions To make the sponges

1. Preheat the oven to 200C/390F (180C/355F fan)
2. Put the baking margarine and sugar into a large mixing bowl.
3. Beat together until fluffy.
4. Add the eggs.
5. Beat until fully combined.
6. Fold in the flour and cocoa.
7. Add the milk.
8. Fold through.
9. Line the mini cupcake pan with mini cupcake cases and fill so that the batter is about 5mm (1/4 inch) from the rim of each one.
10. Bake for 10-12 minutes until just springy on top. Cool on a wire rack.

To make the frosting

1. In a clean bowl, add the softened butter and icing sugar.
2. Whisk together until light and fluffy.
3. Add the melted and cooled dark chocolate.
4. Beat again until you have a smooth frosting.
5. Transfer to a piping bag with a star nozzle.

To finish

1. When the cakes are completely cool, pipe a little frosting on top of each one.
2. Push a mini egg on top of each one and you’re ready to serve.

34. Jam Filled Cupcakes

Jam Filled Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT20M · Total: PT50M · Yield: [’16’, ’16 cupcakes’]

Soft, fluffy vanilla jam filled cupcakes filled with fresh strawberry jam and frosted with fluffy vanilla frosting.

Ingredients

• 1 ½ cups all purpose flour ((plain flour in the UK and Aus), cake flour also works)
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter
• ¾ cups granulated sugar
• 2 large eggs (50-55g / 2oz each, at room temperature)
• ¾ cup milk (whole or 2% (whole or semi-skimmed))
• ½ cup Greek yogurt (plain)
• 2 teaspoons pure vanilla extract
• 1 cup unsalted butter
• ¼ cup whole milk (or 2%)
• 4 cups powdered sugar
• 1 teaspoon pure vanilla extract
• Pink food coloring (optional)
• Strawberry jam

Instructions

1. Preheat the oven to 350°F/180°C and line 2 muffin tins with paper liners, using 16 spaces.
2. In a medium sized mixing bowl, mix together flour, baking soda, baking powder, and salt.
3. In another mixing bowl beat together the butter with the sugar until light and fluffy.
4. Beat in eggs, one at a time. Mix in vanilla extract.
5. Add dry ingredients into wet ingredients and whisk mix until just combined. Do not over-mix! Mix in milk and yogurt. (batter will be thick)
6. Scoop batter into 16 lined muffin tins filling ¾ full, and bake at 350°F/180°C for 20 minutes or until a toothpick comes out clean.
7. Completely cool the cupcakes. cut in about 1 inch deep piece from the top of each cupcake, and fill each with 1 tbsp strawberry jam.
8. Use a small knife, a cupcake corer, or the wide end of a piping tip to create a 1-inch deep hole in the center of each cupcake. Fill each space with 1 tablespoon of strawberry jam.

To make the frosting:

1. Beat softened butter using a hand mixer until light and creamy. Add powdered sugar, milk, vanilla, and food coloring if desired. Frost the cupcakes and chill.

35. Mini Cupcakes

Mini Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT12M · Total: PT17M · Yield: [’24’, ’24 cupcakes’]

These mini cupcakes are so soft and moist! They’re easy to make (just 15 minutes!!), and you can color the batter and/or frosting to make them holiday and event appropriate!

Ingredients

• 3/4 cup cake flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter (melted)
• 1 large egg (room temperature)
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/4 cup sour cream (or plain Greek yogurt)
• 12 tablespoons unsalted butter (softened to room temperature )
• 2 1/2 cups powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3 tablespoons heavy cream (more or less as needed, to help get your desired consistency)
• pinch salt

Instructions

1. Preheat oven to 350°F. Line a mini muffin pan with mini cupcake liners, set aside.
2. In a medium bowl whisk the cake flour, baking powder, salt, and granulated sugar.
3. In a large liquid measuring cup whisk the butter, egg, vanilla, vegetable oil, and sour cream. Whisk until smooth.
4. Pour the wet ingredients over the dry ingredients and mix until just combined and no flour streaks remain.
5. Fill the cupcake liners ¾ full. Bake for 10-12 minutes. You’ll know they’re done when you press on the center of the cupcake and it springs back.
6. Remove from the oven and let cupcakes cool in the pan for 5-10 minutes then transfer them to a cooling rack to cool completely before frosting.

Buttercream

1. Place butter in a stand mixer fitted with whisk attachment. Mix for 4 minutes. Add the powdered sugar, vanilla extract, pinch of salt and heavy cream and mix on medium speed for 4 minutes, stopping to scrape down the sides of the bowl halfway through. Add more heavy cream, if needed, to get your desired consistency.
2. Place frosting in piping bag and frost cupcakes as desired.

36. Mini Chai Cupcakes

Mini Chai Latte Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: 54

These delicious little two-bite, Mini Cupcakes are richly flavored with vanilla and chai, and frosted with White Chocolate & Chai Italian Meringue Buttercream.

Ingredients

• 1 1/2 cups (180 grams) all-purpose flour
• 1 tablespoon (7 grams) cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/2 teaspoon table salt, OR 2 teaspoons kosher salt
• 4 to 5 ounces powdered chai tea latte drink mix (I used four 1.1 oz packets of Oregon Chai Tea Latte Original)
• 4 tablespoons (57 grams) unsalted butter, melted and cooled to room temperature
• 2 tablespoons (12.5 grams) vegetable oil
• 1 cup (200 grams) granulated sugar
• 2 large eggs, lightly beaten and at room temperature
• 1 cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1 recipe Italian Meringue Buttercream – follow instructions for Chai Latte flavor
• Optional: white chocolate chips and nutmeg for decorating

Instructions

1. Preheat oven to 375 degrees F (190 degrees C) Lightly spray a mini-muffin pan with non-stick baking spray and line with paper liners.
2. Add the flour, cornstarch, baking powder, baking soda, salt, and powdered chai mix to a bowl and stir with a wire whisk to combine.
3. In a separate bowl, add the melted butter, oil, and sugar and whisk to combine. Whisk in the eggs.
4. Combine the buttermilk and vanilla in a measuring cup and add in two additions, alternating with three additions of the flour: flour, buttermilk, flour, buttermilk, and flour. After each addition, whisk just long enough to combine the ingredients.
5. Fill muffin cups about 3/4 full with batter. The batter should come nearly to the top of the paper liners. Bake for 13-15 minutes, until a toothpick inserted in one of the cupcakes comes out without any liquid batter on it.
6. Let the cupcakes cool in the pan for about 1 minute, then dump them out onto a wire rack and allow them to cool completely before frosting.
7. Frost cupcakes with a swirl of Chai Latte Italian Meringue Buttercream. If desired, top each with one white chocolate chip and a light dusting of nutmeg.

37. Vegan Banana Cupcakes

Banana Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT18M · Total: PT33M · Yield: [’18’, ’18 cupcakes’]

These banana cupcakes are fluffy and moist, and full of banana flavor! This recipe is easy and only requires simple ingredients, most of which you probably already have on hand.

Ingredients

• 2 cups cake flour
• ½ teaspoon fine sea salt
• ½ teaspoon baking soda
• 2 teaspoons baking powder
• 1 cup granulated sugar
• 1 cup mashed banana
• ½ cup avocado oil
• 1 cup milk (dairy or non-dairy)
• 1 tablespoon apple cider vinegar
• 2 teaspoons vanilla extract
• 1 batch buttercream frosting

Instructions

1. Preheat the oven to 340°F (170°C) and line a cupcake pan with paper liners. Set aside.
2. In a bowl, whisk together the cake flour, salt, baking soda, baking powder, and set aside.
3. In a large bowl, combine the sugar, mashed bananas, oil, milk, apple cider vinegar, and vanilla extract. Add the dry ingredients and mix until just combined.
4. Divide your batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a couple of minutes before transferring them onto a wire rack to cool completely.
5. Frost them with your favorite frosting!

38. Chocolate Oreo Cupcakes

Homemade Chocolate Oreo Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT18M · Total: PT73M · Yield: [’18’, ’18 cupcakes’]

These Chocolate Oreo Cupcakes are delicious and easy to make, and as a bonus, they include America’s favorite cookie! A secret ingredient makes these cookies and cream cupcakes the perfect choice to add to your next dessert table!

Ingredients

• 1 1/2 cups all-purpose flour or cake flour
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 1/2 cup Oreo crumbs
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup vegetable or canola oil
• 1 cup sugar
• 2 large eggs (room temperature)
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1/2 cup butter (room temperature)
• 8 ounces cream cheese (room temperature)
• 1 teaspoon pure vanilla extract
• 1 tablespoon Oreo crumbs
• 3 cups powdered sugar
• crushed Oreos, mini Oreos, Oreos (optional for decoration)

Instructions Oreo Cupcakes

1. Preheat the oven to 350°F. Line 2 standard muffin pans with 18 liners (or if you only have one, line 1 pan then use 6 more liners when the first batch of cupcakes is done). Set aside.
2. In a small or medium bowl, stir together the flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt with a whisk. Make sure the dry ingredients are mixed well.
3. In a separate large bowl, combine the oil and sugar and whisk together.
4. Add the eggs and vanilla extract, and beat until just mixed.
5. Pour in the buttermilk and continue whisking until combined.
6. Add the dry ingredients and fold everything together with a spatula. Be careful not to mix too much. Some small lumps of flour are fine.
7. Spoon 2 heaping tablespoons of batter into each cupcake liner. Bake for 15-18 minutes or until a toothpick inserted into the cupcakes in the middle of the pan comes out clean. Cool to room temperature on a cooling rack.

Cream Cheese Frosting

1. Cream Cheese Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, use an electric hand mixer at medium speed to cream the butter and cream cheese until smooth.
2. Add the vanilla extract, Oreo crumbs, and a little bit of the powdered sugar, and continue mixing at medium speed. Gradually add more of the powdered sugar until it’s all mixed in. Transfer the frosting to a piping bag or ziplock bag with a large round tip.

Assembly

1. Once the cupcakes have cooled, cut a 1/2 inch deep hole out of the center of each cupcake, and pipe about a teaspoon of frosting into the holes.
2. Pipe the rest of the frosting over the cupcakes and decorate with Oreo crumbs, regular Oreos, or Mini Oreos.

39. Mango Cupcakes with Mango Filling

Mango Cupcakes with Mango Filling is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/2 teaspoon baking powder
• Pinch of salt
• 1/3 cup milk
• 2 tablespoons neutral oil
• 1/2 cup mango puree (fresh or rehydrated)
• 1/2 teaspoon vanilla extract
• 2 tablespoons mango filling or curd (for center)
• Optional: 1/4 cup small mango dice for garnish

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line 4 cupcake cups with liners.
2. 2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. 3. In another bowl, whisk milk, oil, mango puree, and vanilla until smooth.
4. 4. Combine wet and dry ingredients until just blended. Divide batter among the 4 liners.
5. 5. Spoon about 1 teaspoon of mango filling into the center of each batter, then top with remaining batter to cover.
6. 6. Bake 14–16 minutes until set. Cool completely. Optionally drizzle with a quick mango glaze or sauce.

40. Orange Cupcakes

Orange Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’18’]

One of the favorite baked treats! These moistand flavorful cupcakes are studded with refreshing orange flavor.

Ingredients

• 2 cups gluten-free all-purpose flour
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp ground cinnamon
• 1 tbsp orange zest (grated)
• 1/4 tsp salt
• 2 eggs
• 1/2 cup olive oil
• 1 cup sugar
• 1 tsp vanilla extract
• 1 tsp orange extract
• 1/3 cup fresh orange juice
• 1/3 cup unsalted butter
• 1/3 cup fresh orange juice
• 1 cup powdered sugar
• 4 tbsp heavy cream (Fill cupcake pans appropriately.)

Instructions

1. Preheat your oven to 350 ºF.
2. Line 18 cups of 2 muffin tins with paperliners.
3. For cupcakes: in a large bowl, combine flour, bakingpowder, cinnamon,orange zest and salt.
4. Add eggs, oil, sugar,vanilla, orange extract and orange juice and with an electric mixer on mediumspeed until well blended.
5. Place the mixture into the papered muffincups.
6. Bake for approximately 25-30 minutes or until a wooden skewer inserted in the center comes out clean.
7. Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
8. Carefully invert the cupcakes onto a wirerack to cool completely before frosting.
9. Meanwhile, for frosting: in a bowl, addbutter, orangejuice, sugar, heavy cream and salt and mix with a hand mixer until smooth.
10. Spread frosting over each cupcake evenly andserve.

41. Lemon Strawberry Cupcakes

Lemon Strawberry Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/4 cup milk
• 2 tablespoons lemon juice
• 2 teaspoons lemon zest
• 2 tablespoons melted butter
• 1/2 teaspoon vanilla extract
• 1/4 cup strawberry jam (for center)
• For lemon buttercream: 3 tablespoons unsalted butter, 1/2 cup powdered sugar, 1–2 tablespoons lemon juice, extra zest as desired

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line 4 cupcake cups with liners.
2. 2. In a bowl, whisk flour, sugar, baking powder, and salt.
3. 3. In another bowl, whisk milk, melted butter, lemon juice, lemon zest, and vanilla.
4. 4. Combine wet and dry ingredients until just blended. Divide the batter among the 4 liners.
5. 5. Place about 1 teaspoon of strawberry jam in the center of each batter and cover with remaining batter.
6. 6. Bake 12–14 minutes until set. Cool completely.
7. 7. Prepare lemon buttercream by beating butter with powdered sugar and lemon juice until light and fluffy. Pipe or spread onto cooled cupcakes and garnish with zest.

42. Candy Filled Pinata Cupcakes

Candy Filled Pinata Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT1H10M · Yield: 12

These Candy Filled Piñata Cupcakes have a fun surprise in the center of each cupcake! The perfect way to celebrate a festive occasion!

Ingredients

• 12 cupcakes made with white cake mix
• 1 tub white frosting
• 1 container rainbow sprinkles
• 1 box Rainbow Nerds candy

Instructions

1. Bake your white cupcakes to the specifications on the box that you purchased. You will need a cupcake pan and likely water, eggs, and/or oil.
2. Once your cupcakes are finished, allow them to cool completely.
3. Use a knife to cut a small hole piece from the top of the cupcake and set it aside. Carefully scoop out the inside (so you aren’t breaking any of the sides or bottom) of the cupcake with the knife or a teaspoon.
4. Fill the cupcake with a mixture of rainbow sprinkles and rainbow Nerds.
5. Place the cut out circle back on top of the cupcake.
6. Frost the top of the cupcake with white frosting. This will cover the top that you’ve just cut out so that no one can tell. If you can still see any of the cut piece of cupcake, add some more frosting.
7. Top each cupcake with sprinkles and Nerds.

43. Peach Cupcakes

Gluten Free Peach Cupcakes (Soft and Fluffy with Vanilla Buttercream) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [’12’, ’12 cupcakes’]

Delicious fluffy gluten free peach cupcakes that taste like peaches and cream! Topped with vanilla buttercream frosting.

Ingredients

• 2 ¼ cups gluten free flour blend (* see notes)
• 1 cup cane sugar
• 1 teaspoon baking powder (aluminum-free)
• 1 teaspoon baking soda
• ⅛ teaspoon sea salt
• 1 ⅓ cups non-dairy milk (* see notes)
• ½ cup unsalted butter (melted)
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup fresh peaches (peeled and chopped)
• 3 cups powdered sugar
• 2 teaspoons pure vanilla extract
• ½ cup unsalted butter (softened)
• 3 tablespoons milk or non-dairy milk

Instructions

1. Preheat your oven to 350º F. Set the oven rack to the middle setting.
2. In a large bowl, add 2 ¼ cups gluten free flour blend, 1 cup cane sugar, 1 teaspoon baking powder, 1 teaspoon baking soda, and ⅛ teaspoon sea salt. Whisk to blend them.
3. In a medium bowl, add 1 ⅓ cups non-dairy milk, melted ½ cup unsalted butter, 2 large eggs, 2 teaspoons pure vanilla extract. Whisk to blend.
4. Peel the peaches and chop them into pieces. (Note: Peeling is optional.) Pour the wet ingredients and the 1 cup fresh peaches into the dry ingredients and mix them together until they are just barely mixed.
5. Note: I do not recommend using a standing mixer. They tend to overmix the cake batter, leaving dense cupcakes.
6. Fill a cupcake pan with paper liners and fill each a little more than 3/4 full.
7. Place the cupcake pan in the oven and bake for 22-25 minutes until done.
8. You can test for doneness by inserting a toothpick in a cupcake. If the toothpick comes back dry, the cupcakes are finished baking.
9. Remove the cupcakes from the oven onto a wire rack to cool.
10. In a stand mixer, add 3 cups powdered sugar, 2 teaspoons pure vanilla extract, softened ½ cup unsalted butter, and 3 tablespoons milk or non-dairy milk. Whip on low speed, gradually increasing the speed until your frosting is fluffy and light.
11. Put a medium-sized star tip in a piping bag. Fill the piping bag with frosting. Squeeze out the frosting onto each cupcake in any design you like.

44. Red Velvet Cupcakes

Gluten-Free Red Velvet Cupcakes (Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘9’, ‘9-10 Cupcakes’]

These rich and moist Gluten-Free Red Velvet Cupcakes are vegan, allergy-free, and topped with a homemade dairy-free cream cheese frosting! These naturally-dyed, soft and tender cupcakes have a perfect balance of sweetness and tang with mild notes of cocoa and vanilla. This simple recipe is so easy and quick, it’s baked in just 15 minutes!

Ingredients

• 1 1/2 Cups + 1 TB Gluten-Free Baking Flour
• 1 Cup Granulated Sweetener (or preferred granulated sugar)
• 1/4 Cup Unsweetened Cocoa Powder
• 1/2 Tsp Baking Powder
• 1/4 Tsp Baking Soda
• 1 Prepared Bob’s Red Mill Egg Replacement
• 1 Cup Unsweetened Non-Dairy Milk
• 1 TB White Vinegar
• 1/4 Cup Neutral Oil
• 2 Tsp Red Food Dye
• 3/4 Tsp Pure Madagascar Bourbon Vanilla Extract
• 8 oz Plain Vegan/Allergy-Free Cream Cheese (softened)
• 1 Stick Vegan/Allergy-Free Butter (softened)
• 4 Cups Powdered Sweetener (or preferred powdered sugar)
• 1 Tsp Pure Madagascar Bourbon Vanilla Extract
• Red Sparkling Sugar (optional, to top)

Instructions To Make The Cupcakes:

1. Preheat the oven to 350°F.
2. In a small bowl, mix together the milk and vinegar to make your buttermilk and set it aside.
3. Prepare your egg replacer according to package directions and set it aside to gel.
4. In a large bowl, whisk together the flour, cocoa, baking powder, baking soda, and sweetener.
5. Add in 3/4 cup of buttermilk, the vegan egg, vanilla, oil, and red food dye. Mix together to form a smooth, slightly thick cupcake batter.
6. Line or grease a standard cupcake pan for 10 cupcakes. Add about 3 tablespoons of the cupcake batter to each mold (about 3/4 of the way full).
7. Bake the cupcakes in the oven for 15-17 minutes, until a toothpick comes mostly clean when inserted in the middle of a cupcake.
8. Remove from the oven and allow the cupcakes to cool slightly before popping them out of the pan and transferring them to a wire rack to cool completely before frosting.

To Make The Frosting & Decorate:

1. Combine the softened cream cheese, cubed stick of butter, vanilla, and powdered sweetener in a bowl and cream them together using a hand mixer or stand mixer.
2. Chill the frosting until ready to use. When you are ready to frost the cooled cupcakes, add the finished frosting to a pastry decorator or pastry bag to frost the cupcakes to your liking.
3. While the frosting is still wet, top the frosted cupcakes with red sparkling sugar or sprinkles if desired.

45. Coconut Cupcakes

Coconut Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT15M · Total: PT35M · Yield: [’24’, ’24 Standard Size Cupcakes’]

Ingredients

• 2 3/4 cups all purpose flour
• 1 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 1/2 cups sugar
• 1 cup butter (softened)
• 1 tsp vanilla extract
• 1 tsp coconut extract
• 1 cup buttermilk
• 4 eggs
• 2/3 cup cream of coconut (make sure it’s cream of coconut, not coconut milk)
• 6 ounces Philadelphia Cream Cheese (softened)
• 3/4 cup butter (softened)
• 1 tsp vanilla
• 1/4 tsp salt
• 3 cups powdered sugar (optional – you can use 1/2-1 cup more if you want a thicker frosting)
• 1/2 cup cream of coconut
• 1 cup sweetened flake coconut
• Extra toasted coconut for garnishing

Instructions Cupcakes

1. Preheat oven to 350 degrees F. Prepare a cupcake pan with 24 liners.
2. In a large bowl, combine flour, salt, baking powder and baking soda.
3. In a separate bowl using a mixer, beat butter until light and fluffy. Add sugar and vanilla to bowl and beat well to combine. Beat in eggs, one at a time.
4. Add half the dry ingredients to the butter mixture and mix until combined, then add half the buttermilk, mixing well to combine. Add remaining dry ingredients, mixing well to combine, followed by remaining buttermilk, mixing well to combine. Mix in cream of coconut.
5. Scoop batter into prepared cupcake pan. Bake for approximately 15-19 minutes or until a toothpick inserted into the center comes out clean and the top of the cupcakes bounce back when lightly pressed. Remove from oven and cool completely prior to frosting.

Frosting

1. In a large mixing bowl, combine softened butter and cream cheese and mix well on medium until light and fluffy, approximately 2-3 minutes. Add in vanilla and mix to combine. Add in powdered sugar and salt, stirring well to combine. Once frosting is well mixed, stir in cream of coconut and coconut flakes and stir well to combine. Frost cupcakes and enjoy.

46. Fluffy Matcha Cupcakes

Matcha Cupcakes with White Chocolate Frosting is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT16M · Total: PT46M · Yield: [’14’, ’14 cupcakes’]

These matcha cupcakes are tender and fluffy! They’re topped with a silky white chocolate frosting! Enjoy this super delicious matcha dessert while also enjoying the nutritional benefits of matcha green tea!

Ingredients

• 1 cup granulated sugar
• 1¾ cups cake flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1½ teaspoons baking powder
• 2 tablespoons matcha powder
• ¼ cup unsalted butter, softened at room temperature
• 2 large eggs
• ⅓ cup sour cream
• ¼ cup olive oil
• ⅔ cup whole milk
• 4 ounces white chocolate, chopped
• ¼ cup salted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1 cup powdered sugar, sifted

Instructions Cupcakes

1. Preheat your oven to 340°F/170°C and line a cupcake pan with paper liners.
2. In a medium bowl, combine the sugar, cake flour, baking powder, baking soda, salt, and matcha powder. Add the softened butter and mix until the mixture has a sandy texture.
3. In a small bowl, combine the eggs, sour cream, and oil. Add this mixture to the flour mixture and stir. Continue to stir while slowly pouring in the milk, and mix until just combined.
4. Fill the cupcake liners slightly over halfway, about ⅔ of the way, and bake for 16 minutes, or until you insert a toothpick and it comes out clean. Transfer them onto a wire rack immediately and let them cool completely.

Frosting

1. Melt the white chocolate in a double boiler, and let it cool slightly.
2. In a bowl, beat the butter until light and fluffy. Add the cream cheese and continue beating.
3. Slowly add the powdered sugar, making sure to scrape down the sides of the bowl occasionally.
4. Beat in the cooled white chocolate. 
5. If the frosting is too loose, stick it in the fridge to let it set before frosting the cupcakes.

47. Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT18M · Total: PT1H3M · Yield: 10

These strawberry shortcake cupcakes are light, fresh and the perfect summer treat! With a light and airy angel food cake base, topped with fresh whipped cream, homemade strawberry sauce and fresh strawberries, these sweet little desserts are sure to please.

Ingredients

• 1/2 cup caster sugar
• 1/4 cup cake flour
• 3 egg whites
• 2 tsp warm water
• 1/2 tsp cream of tartar
• 1/2 tsp vanilla extract
• 1 lb strawberries, cut into quarters + more for garnishing
• 6 tbsp granulated sugar
• 1 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. In a bowl, stir together 1/4 cup caster sugar and all of the cake flour.
2. In the bowl of a stand mixer, combine the egg whites, water and cream of tartar. Whip on medium until frothy.
3. Add the remaining caster sugar (1/4 cup) to the egg whites. Whip on medium-high until soft peaks form. Do not over mix.
4. Add the vanilla extract and whip on low until just incorporated.
5. Pour half of the dry ingredients into a fine-mesh sieve and sift over the egg mixture. Gently fold the dry ingredients into the batter.
6. Repeat with the other half of the dry ingredients.
7. Spoon the mixture into a lined cupcake pan until the liners are 2/3 of the way full.
8. Bake at 325F for 16-18 minutes until the tops of the cupcakes are very lightly browned.
9. To make the strawberry sauce, place your hulled and quartered strawberries into a food processor and puree.
10. Pour the strawberries through a fine mesh sieve to remove seeds and pulp and into a medium saucepan.
11. Add the sugar and bring to a boil over medium-high heat.
12. Cook the strawberries over low-medium heat until the mixture thickens and reduces by about half (about 10 minutes).
13. In a large bowl, combine the whipping cream and powdered sugar for the topping.
14. Beat on high until stiff peaks form (about 5-7 minutes).
15. Add the vanilla extract and beat on low until just combined.
16. Spoon the whipped cream onto the cooled cupcakes and spread it across the top. Top with cooled strawberry sauce and freshly sliced strawberries.

48. Lemon Cupcakes

Lemon Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/4 cup milk
• 2 tablespoons vegetable oil
• 1/2 teaspoon lemon zest
• 1/2 teaspoon lemon juice
• For frosting: 1/2 cup unsalted butter, 1 cup powdered sugar, 1–2 tablespoons lemon juice, lemon zest for garnish

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line 4 cupcake cups with liners.
2. 2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. 3. In another bowl, whisk milk, oil, lemon zest, and lemon juice until smooth.
4. 4. Combine wet and dry ingredients until just blended. Divide the batter among the 4 liners.
5. 5. Bake 12–14 minutes until set. Cool completely.
6. 6. Make lemon buttercream by beating butter with powdered sugar and lemon juice until light and fluffy. Frost cooled cupcakes and top with lemon zest.

49. Tres Leches Cupcakes

Tres Leches Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Yield: [‘9’, ‘9 cupcakes’]

Super moist and delicious tres leches cupcakes with pipettes of the ultimate three milk mixture.

Ingredients

• 2 eggs (separated into whites and yolks)
• ½ cup sugar (divided into ⅓ cup and approximately 2 tablespoons)
• 1½ tsp vanilla extract (divided into 1 tsp for the cupcakes and ½ tsp for the decoration)
• ½ tsp baking powder
• ⅔ cup all purpose flour (or plain flour)
• pinch salt
• pinch ground cinnamon
• ¼ cup full fat milk (or whole milk)
• ¼ cup condensed milk
• ½ cup evaporated milk
• ½ cup heavy cream (+1½ tablespoons for milk mixture) (or double cream)
• ½ tbsp powdered sugar

Instructions

1. Preheat the oven to 350°F (175C/160C Fan) and prepare a cupcake tray with 9 cupcake cases.
2. In a medium bowl, using a handheld electric whisk, beat the egg whites on high for a couple of minutes until soft peaks form. Begin to slowly add ⅓ cup of sugar (adding about a half tablespoon at a time). Continue to beat on high until glossy stiff peaks form. Set aside.
3. In a separate large bowl, using the same whisk (no need to change the beaters), beat the egg yolks, vanilla and remaining (approximately 2 tablespoons) sugar. Beat for a minute or two until light and frothy. Add the flour, baking powder, cinnamon, salt and milk. Mix together with a spatula to combine.
4. Add a large spoonful of the egg white mixture to the egg yolk mixture and mix together – this will help to loosen the heavier egg yolk mixture in preparation for adding the rest of the egg white meringue. Now add the remaining egg whites in and fold gently to incorporate. Try not to knock out all of the air – this will help make for cakes that soak up a good amount of the milk later.
5. Spoon your batter into the prepared cupcake tray, filling the cases to half or three quarters full. Place in the centre of the oven and bake for about 20 minutes until a skewer inserted in the centre comes out clean.
6. While baking, mix your evaporated milk, condensed milk and 1½ tablespoon of heavy cream together and set aside.
7. Remove the baked cakes from the oven, but leave in the tin. Wait about five minutes, then poke with a toothpick all over and start to add the milk mixture. Using a spoon gently add a little to the tops of the cakes, spreading over the surface to allow this to soak in. Only a little will soak in at a time, so repeat the process three or four times adding just a little of the milk each time until the cakes stop soaking this up. You can now opt to wait and repeat again in half an hour or an hour (at which point the cake may take a bit more liquid), or you can reserve the remaining milk mixture to be served alongside the cupcakes.
8. Whip your remaining heavy cream with your powdered sugar and ½ tsp of vanilla. Dollop or pipe on top of your cupcakes and dust with some additional cinnamon. You can add a pipette of the milk mixture or serve this alongside.

50. Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Indulge in these delicious and adorable ice cream cone cupcakes topped with confetti frosting, chocolate, and a cherry on top!

Ingredients

• Cake Mix Birthday Cupcake Recipe
• 1 Cup Unsalted Sweet Cream Butter, softened
• 4-5 Cups Powdered Sugar
• 1/4 Cup Heavy Whipping Cream
• 2 Teaspoons Pure Vanilla Extract
• 1/2 Cup Rainbow Confetti Sprinkles
• Ghirardelli Dark Chocolate Melting Wafers
• Sugar Ice Cream Cones
• Maraschino Cherries

Instructions

1. Using a standing mixer, beat the butter on medium speed until it is creamy.
2. Mix in the powdered sugar, heavy whipping cream, and vanilla extract until it is combined well and smooth.
3. If the frosting is to thin, mix in 1/4 cup more of powdered sugar. If it’s too thick you can add in 1 tablespoon of heavy whipping cream at a time.
4. Fold in the sprinkles.
5. Once everything is combined and mixed well, you can use an ice cream scooper to scoop a round heaping of the funfetti ice cream-ish frosting on top of the cupcake.
6. Using a microwave safe bowl, melt the Ghirardelli chocolate in the microwave, one minute at a time. Stir and add back to the microwave until it is nice and smooth.
7. Put the melted chocolate into a squeeze bottle.
8. Pipe the chocolate onto the frosting to look like fudge using the squeeze bottle. Super easy!
9. Sprinkle some confetti sprinkles onto the chocolate and top with a ice cream cone.
10. Add a cherry, too!

51. Lemon Lavender Cupcakes

Lemon Lavender Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [’12’, ’12 cupcakes’]

These lemon lavender cupcakes are the perfect treat for Spring. The fluffy lemon cake is topped with creamy lavender buttercream frosting. They have a bright, floral flavor you’ll love.

Ingredients

• 1 1/4 cup all purpose flour (150g)
• 3/4 cup granulated sugar (150g)
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup unsalted butter (113g, softened)
• 1 large egg (room temperature)
• 1 egg white
• 1 tbsp lemon zest
• 3 tbsp lemon juice (40g)
• 2 tsp vanilla extract
• 1/2 cup buttermilk (113g, room temperature)
• 1/2 cup unsalted butter (113g, softened)
• 2 tsp lavender extract
• 1/2 tsp vanilla extract
• 2 cups powdered sugar (240g)
• 1/4 tsp sea salt
• 1-2 tbsp heavy cream
• Purple food coloring (optional)

Instructions Lemon Cupcakes

1. Preheat the oven to 350°F/180°C. Line a muffin tin with cupcake liners and set aside.
2. Add the flour, baking powder, salt, sugar, and butter to a large mixing bowl or the bowl of a stand mixer. Use a hand mixer or a stand mixer fitted with the paddle attachment to beat the mixture together until the butter has completely combined with the dry ingredients and no lumps remain. The texture will look sandy.
3. Add in the eggs, lemon zest, lemon juice, vanilla, and buttermilk. Mix the ingredients together on low until a homogenous batter forms.
4. Using a 3 tbsp cookie scoop, scoop the batter into the muffin liners. Fill them each ¾ of the way full. Transfer to the oven and bake for 18-22 minutes or until a toothpick inserted in the center comes out clean with moist crumbs, never wet batter.
5. Remove the cupcakes from the oven. Allow them to cool to room temperature before frosting them.

Lavender Buttercream Frosting

1. In a the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed for 5-8 minutes until light and fluffy.
2. Stop the mixer, scrape down the sides of the bowl, and then mix in the lavender and vanilla extracts on low.
3. Mix in the powdered sugar and salt on low speed until combined, then increase the speed to high and mix for 3-4 minutes or until the buttercream looks light and fluffy.
4. Mix in the heavy cream on low 1 tablespoon at a time until the buttercream reaches your preferred consistency. Then, mix in a few drops of purple food coloring if desired.

Assembly

1. Fill a piping bag with a large tip with the lavender buttercream. Pipe two swirls on top of each cupcake. Sprinkle sugar and culinary lavender buds on top and enjoy!

52. Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT65M · Yield: [’12’, ’12 people’]

These Vegan Chocolate Cupcakes are moist, rich, and incredibly decadent! Together with a silky-smooth chocolate frosting, they are a chocolate lover’s dream come true.

Ingredients

• 1 cup soy milk ((see note))
• 1 tablespoon apple cider vinegar ((sub lemon juice))
• 1 cup granulated sugar
• 1/4 cup applesauce (, unsweetened )
• 1/3 cup canola oil (, or any neutral flavored oil)
• 1 tablespoon pure vanilla extract
• 1 1/2 cups all-purpose flour ((*see note about measuring))
• 1/2 cup dutch processed cocoa powder ((sub unsweetened cocoa powder))
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 batch Vegan Chocolate Frosting ((see notes for alternative options))

Instructions

1. Preheat oven to 350 °F (177 °C). Now fill a 12-slot cupcake pan with liners and set aside.
2. In a medium bowl, combine the soy milk and apple cider vinegar then let it sit for 10 minutes to create vegan buttermilk. It will curdle and thicken slightly.
3. In a large bowl with a mesh strainer on top (or use a Flour Sifter), sift together the flour, cocoa powder, baking soda, and salt. Whisk to combine and set aside.
4. In the bowl with the buttermilk, add the applesauce, oil, sugar, and vanilla then whisk to combine well.
5. Pour the wet ingredients into the large bowl of dry ingredients and whisk together until just combined. (*Don’t over mix or it can create a dense and chewy cupcake- a few small lumps are fine)
6. Divide batter evenly into each liner about ⅔ full (an ice cream scoop works great for this). Bake them in the oven for 20-24 minutes. To check for doneness, lightly press the surface – It should spring back. You can also push a toothpick through the center – it should come out clean from wet batter.
7. Let the cupcakes cool in the pan for 10 minutes before removing them. Now completely cool on a rack for at least 30 minutes before frosting.

53. Vegan Chocolate Cupcakes

Easy Vegan Chocolate Cupcakes (Gluten-Free!) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’14’, ’14 cupcakes’]

This is the best vegan chocolate cupcakes recipe ever! They’re perfectly chocolate-y, delicious, and moist, topped with an easy homemade vegan chocolate frosting. And they can be ready in less than 30 minutes!

Ingredients

• 1 3/4 cup rolled oats
• 3/4 cup coconut sugar
• 1/2 cup cocoa powder unsweetened
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/3 cup unsweetened non-dairy milk
• 1/2 cup unsweetened applesauce
• 1 tablespoon apple cider vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups raw cashews (soaked in hot water for 15-30 minutes)
• 1/3 cup cocoa powder (unsweetened)
• 1/3 cup canned coconut milk
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and line a cupcake/muffin tray with liners. Set aside.
2. Blend the oats in a blender or food processor until a powder forms. Transfer to a large mixing bowl and add the coconut sugar, cocoa powder, baking powder, baking soda, and salt. Whisk well or sift if needed to remove lumps.
3. Add the milk, applesauce, vinegar, vanilla and mix well. Use an electric mixer if you have one to mix well until smooth.
4. Divide the batter evenly between liners (about ¾ full with batter). Tap the pan on the counter a few times (lift and tap down slightly) to remove any excess air bubbles before baking.
5. Bake for 15-20 minutes or until a toothpick inserted into the center comes out clean.
6. Meanwhile, prepare the Chocolate Cashew Cream Frosting by adding all of the ingredients to a high-speed blender and processing until smooth.
7. When cupcakes are done, let cool for a few minutes in the pan and then remove the cupcakes and transfer to a wire cooling rack to cool completely.
8. Once your cupcakes are cooled, pipe on the frosting. Frost the cupcakes by piping or spreading the frosting on top. Enjoy!

54. Vanilla Oreo Cupcakes

Vanilla Oreo Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2/3 cup all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/4 cup milk
• 2 tablespoons oil
• 1/2 teaspoon vanilla extract
• 4 crushed Oreo cookies
• For frosting: 1/2 cup unsalted butter, 1 cup powdered sugar, 1–2 tablespoons milk, 2 crushed Oreo cookies for topping

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line 4 cupcake cups with liners.
2. 2. In a bowl, whisk flour, sugar, baking powder, and salt.
3. 3. In another bowl, whisk milk, oil, and vanilla until smooth.
4. 4. Fold in crushed Oreo cookies and divide batter among the 4 liners.
5. 5. Bake 14–16 minutes until set. Cool completely.
6. 6. Beat frosting ingredients until smooth, frost cupcakes, and sprinkle with extra crushed Oreos on top.

55. Pineapple Upside Down Cupcakes

Pineapple Upside Down Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [’24’, ’24 cupcakes’]

Pineapple upside down cupcake bring the traditional taste you know and love into fun bite size servings.

Ingredients

• 1/2 cup melted butter (salted or unsalted)
• 1 1/2 cups light brown sugar
• 24 maraschino cherries
• 20 ounces can crushed pineapple (drained)
• 15.25 ounce box pineapple cake mix* (any box between 15-18 ounces will work)
• 1 1/3 cups pineapple juice
• 1/3 cups canola oil
• 3 eggs
• optional toppings such as powdered sugar, additional cherries, and/or whipped cream, as desired

Instructions

1. Preheat oven to 375 degrees F. Prepare cupcake pan by spraying with non-stick cooking spray.
2. Spoon approximately 1 teaspoon of melted butter into the bottom of the wells of the cupcake pan. To the melted butter, add 1 tablespoon of brown sugar to each well in the pan. Place one maraschino cherry on top of the brown sugar in each well. Gently press into the brown sugar and butter mixture. On top of that, add a tablespoon of crushed pineapple to each well, and then gently press down on the mixture, to compact it in each well, with the back of a spoon. Set aside.
3. In a large bowl, combine cake mix, pineapple juice, oil and egg, and beat with an electric mixer on low speed for approximately 2 minutes.
4. Scoop or pour batter into each of the muffin cups, on top of the prepared fillings. Fill to the top of the well, but do not overfill.
5. Bake for approximately 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for 10 minutes.
6. After cooling for 10 minutes, gently invert pan, turning cupcakes out. This can be done onto a cooling rack, silicone sheet, parchment paper or a sheet pan. A sheet pan is easiest as you can put it directly onto the cupcake pan, making it easy to invert.

56. Chocolate Peanut Butter Cupcakes

Chocolate Peanut Butter Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT22M · Total: PT37M · Yield: [’16’, ’16 cupcakes’]

Chocolate peanut butter lovers favorite dessert! Homemade chocolate cupcakes with a Reese’s peanut butter cup inside! Topped with homemade peanut butter frosting.

Ingredients

• 6 tablespoons unsweetened cocoa powder
• 1 cup all purpose flour (regular or gluten-free measure-for-measure flour blend)
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1/2 cup buttermilk
• 1/4 cup vegetable oil
• 1 large egg
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 cup hot coffee
• 16 regular or mini peanut butter cups
• 1 batch peanut butter frosting

Instructions Chocolate Cupcakes

1. Preheat oven to 350 degrees F. Line a cupcake pan with liners.
2. In a large bowl, sift together the cocoa powder, flour, salt and baking soda. Whisk together to combine together.
3. Pour in the buttermilk, vegetable oil, egg, sugar, and vanilla to the flour mixture and mix together until well combined.
4. Slowly pour in the hot coffee and mix again until combined. NOTE: The batter will be on the thinner side. Don’t worry as it will bake up just fine.
5. Fill a cupcake liners about 3/4 of the way full with batter and lightly add the peanut butter cup to the top. Don’t push down the peanut butter cup as it will sink during baking.
6. Bake for 19-22 minutes, until a toothpick comes out clean. Completely cool before frosting.

Peanut Butter Frosting

1. Prepare the peanut butter frosting as directed.
2. Frost the cupcakes and if you like, garnish with a thin peanut butter cup.

57. Lemon Raspberry Cupcakes

Lemon Raspberry Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT60M · Yield: [’18’, ’18 servings’]

Light and fluffy lemon cupcakes with a beautiful raspberry buttercream – these lemon raspberry cupcakes are a hit and the perfect dessert!

Ingredients

• 1/2 cup unsalted butter (melted)
• 2 tbsps vegetable oil
• 1 1/4 cup sugar
• 2 eggs
• 1/2 cup sour cream
• 1/3 cup whole milk
• 1 tsp vanilla extract
• 2 tsp lemon extract
• 2 tbsps lemon zest
• 1/3 cup lemon juice
• 1 3/4 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp kosher salt
• 1 cup unsalted butter (room temperature)
• 2/3 cup raspberries
• 5 cups powdered sugar
• 1 tbsp raspberry extract ((optional))
• 4 tbsps heavy cream
• pinch kosher salt

Instructions

1. Preheat oven to 350 degrees F. In a large mixing bowl, combine butter, oil, and sugar. Whisk together for 1-2 minutes, then add eggs. Continue to whisk until eggs are fully incorporated and then add sour cream, milk, vanilla extract, lemon extract, lemon zest, and lemon juice. Whisk all ingredients together until a smooth batter forms.
2. In a separate bowl, combine flour, baking powder, baking soda, and salt. Whisk together and add to the wet ingredients. Fold into the wet ingredients until just combined.
3. Spray a 12-cup muffin pan with oil. Add cupcake liners and fill each cup 3/4. Bake for 20-22 minutes, until a toothpick comes out clean.
4. While cupcakes are baking, make the raspberry buttercream. In the bowl of a stand mixer with the paddle attachment, add room temperature butter and beat butter on medium speed for 3 minutes. Add raspberries and continue to beat together for another minutes.
5. Scrape down the sides of the bowl and add 1 cup of powdered sugar, continuing to mix on medium speed for 1 minutes, then increasing the speed to high for about 10 seconds. Reduce speed back to medium and add powdered sugar. Repeat until all powdered sugar is added.
6. Continue to mix on medium speed and slowly add heavy cream, one tablespoon at a time. If using, add raspberry extract. Place in the refrigerator until lemon cupcakes are fully cooled and ready to be iced.
7. Pipe/ice each lemon cupcake with raspberry icing.

58. Nutella Brownie Mini Cupcakes

Nutella Brownie Mini Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1/2 cup all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/4 cup melted butter
• 1/4 cup milk
• 1 large egg
• 1/4 cup Nutella, swirled into batter (plus 2 tablespoons for swirl)

Instructions

1. 1. Preheat the oven to 350°F (175°C) and line 4 cupcake cups with liners.
2. 2. In a bowl, whisk flour, sugar, cocoa powder, baking powder, and salt.
3. 3. In another bowl, whisk melted butter, milk, and egg until smooth.
4. 4. Combine wet and dry ingredients until just combined. Fold in 2 tablespoons Nutella.
5. 5. Divide batter into the 4 liners, then drop 1 teaspoon of Nutella into the center of each and swirl with a toothpick.
6. 6. Bake 14–16 minutes until set. Cool completely. Optional: dust with powdered sugar.

59. Vanilla Cupcakes

Vanilla Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT23M · Total: PT38M · Yield: [’14’]

One of the best cupcakes that aremelt-in-your-mouth good… These cupcakes are packed with light and fluffytextures.

Ingredients

• 1⅔ cup gluten free all purpose flour
• 1/4 cup cornstarch
• 1 cup powdered sugar
• 1½ tsp baking powder
• 1/4 tsp salt
• 3 eggs
• 1/2 cup plain Greek yogurt
• 1/2 cup unsweetened almond milk
• 1/4 cup unsweetened apple sauce
• 1 tbsp pure vanilla extract
• 1 cup powdered sugar
• 1/4 cup light butter (softened)
• 1-2 tbsp unsweetened almond milk
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350 ºF.
2. Line 16 cups of 2 standard-sized muffin tinswith paper liners.
3. For cupcakes: in a large mixing bowl, mixtogether the flour, cornstarch, sugar, baking powder and salt.
4. Inanother mixing bowl, add the remaining ingredients and beat until wellcombined.
5. Slowly add the flour mixture and with a handmixer, beat until well combined.
6. Place the mixture intothe prepared muffin cups evenly.
7. Bake for approximately15-18 minutes or until a toothpick inserted in the center comes outclean.
8. Remove the muffin tin from oven and placeonto a wire rack to cool for about 10 minutes.
9. Carefully invert the cupcakes onto a wirerack to cool completely before frosting.
10. For frosting: in a bowl, add all ingredientsand beat until smooth.
11. Spread frosting over cooled cupcakes andserve.

60. Mint Chocolate Cupcakes

Gluten-Free Mint Chocolate Cupcakes (Vegan, Allergy-Free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [’10’, ’10-12 Cupcakes’]

Rich chocolate combined with sweet, minty freshness! These Gluten-Free Mint Chocolate Cupcakes are vegan, allergy-free, and a perfect way to take your chocolate cupcake craving up a notch! Homemade chocolate cupcakes topped with a naturally green, minty, & dairy-free buttercream frosting with a dash of chocolate sprinkles!

Ingredients

• 1 1/2 Cups Gluten-Free Baking Flour
• 1/2 Cup Unsweetened Cocoa Powder
• 1 Tsp Baking Powder
• 1 Cup Granulated Erythritol (or preferred granulated sugar)
• 1 Prepared Bob’s Red Mill Egg Replacement
• 3/4 Cup + 2 TB Unsweetened Non-Dairy Milk
• 1/4 Cup Neutral Oil (or melted Vegan/Soy-Free Butter)
• 1/2 to 1 Tsp Pure Peppermint Extract (or Mint Extract)
• 1 Stick of Softened Vegan/Soy-Free Butter (I use Melt)
• 3 Cups Powdered Erythritol (or preferred powdered sugar)
• 1-3 Tsps of Water or Unsweetened Non-Dairy Milk (as needed)
• 1 Tsp Pure Peppermint Extract (or Mint Extract)
• Natural Green Food Coloring (a few drops, to desired color)
• Natural Allergy-Free Chocolate Sprinkles (to top)

Instructions

1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together. Then add the wet and mix together to form a thick brownie-like batter.
3. Line or grease a standard cupcake pan for 10-12 cupcakes. Add about 2-3 tablespoons of the cupcake batter to each mold.
4. Bake the cupcakes for 18-20 minutes, until a toothpick comes out mostly clean. Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.
5. To make the frosting, combine the softened stick of butter and powdered sweetener in a bowl and cream them together with a hand mixer or stand mixer. Add water or non-dairy milk as needed. Mix in the peppermint extract and food coloring until desired coloring.
6. Add the finished frosting to a pastry gun, pastry bag, or use a knife to frost the chocolate cupcakes to your liking.
7. While the frosting is still wet, add the chocolate sprinkles, if desired.

61. Lemon Cupcakes

Lemon Cupcakes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT60M · Yield: [’24’, ’24 Cupcakes’]

These lemon cupcakes are light and sweet with the perfect crumb and bright lemon flavor. They are easy to make from scratch and taste best frosted with homemade lemon frosting!

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ½ cup butter (softened)
• 1 cup granulated sugar
• ¼ cup sour cream
• ¼ cup whole milk
• ⅓ cup lemon juice
• 1 Tablespoon lemon zest
• 2 eggs
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 375 degrees F.
2. Line two standard muffin pans with liners and lightly grease each liner with cooking spray, set aside.
3. In a medium bowl, combine flour, baking soda, baking powder, and sea salt. Set aside
4. In the bowl of a standing mixer, or in a large bowl with a hand-held mixer, beat butter and sugar for 1 minute.
5. Add eggs and vanilla and beat for 1 minute.
6. Add sour cream, milk and lemon juice and stir until combined.
7. Add dry ingredients and lemon zest to the wet ingredients and stir until the batter is smooth.
8. Fill each cupcake liner with ¼ cup batter.
9. Bake in the preheated oven for 18-20 minutes, or until the tops are set and a toothpick inserted in the center of the cupcakes comes out clean or with a few crumbs.
10. Place the baking pans on a wire cooling rack and cool for 10 minutes in the pan, then transfer the to a wire cooling rack to cool completely.
11. Once cool, frost (with lemon buttercream) and serve.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.