50 cupcake recipes

In this recipe collection, you'll find everything you need to make cupcakes.

Types of cream:

Vanilla. Beat 170g of softened butter, 3 cups of powdered sugar, and a pinch of salt with a mixer on medium speed until combined. Add 2 teaspoons of vanilla and beat on medium-high speed for 3 minutes until creamy. Add 2 tablespoons of milk and beat for another minute until fluffy.

Chocolate. In a food processor, combine 110g softened butter, 2 cups powdered sugar, 110g melted semisweet chocolate, 2 tablespoons each cocoa powder and milk, and 1 teaspoon vanilla until smooth.

Made from cream cheese. Beat 55g of softened butter, 170g of softened cream cheese, 1 teaspoon of vanilla, and a pinch of salt with a mixer on medium speed until creamy, 1-2 minutes. Gradually beat in 2 cups of powdered sugar on medium-low speed until smooth, then beat on medium-high speed for another 1-2 minutes until thick and fluffy.

Cupcakes

1. Classic for Birthday. Make vanilla cupcakes. Frost with cream cheese frosting and decorate with colored sugar.


2. With blueberries and maple syrup. Make vanilla cupcakes by adding 1/2 teaspoon of maple extract along with the vanilla. Make vanilla frosting by adding 1 teaspoon of grated lemon zest along with the vanilla. Cover the cupcakes with the frosting; garnish with blueberries mixed with maple syrup.


3. With jam. Prepare vanilla cupcakes; let cool. Fill a piping bag (with a large opening) with 1/2 cup seedless strawberry or raspberry jam. Press into the tops of the cupcakes and pipe the jam inside. Cover with vanilla frosting; sprinkle with granulated sugar.



4. Boston cake. Make vanilla cupcakes; let cool. Fill a pastry bag (with a small opening) with 2/3 cup of frosting. vanilla puddingScore the tops of the cupcakes and pipe pudding into the top. For the frosting: Pour 1/2 cup hot heavy cream over 4 ounces of chopped chocolate; stir until smooth, then cool until thickened. Spoon onto the cupcakes.


5. Creme brulee. Make vanilla cupcakes by beating the seeds from 1/2 of a halved vanilla bean into the butter. Instead of frosting, top with vanilla pudding. Sprinkle with sugar, coating completely, and brown with a blowtorch.


6. With salted caramel. Make vanilla cupcakes by mixing 1/2 cup toffee granules or toffee chips into the batter; line the cupcake liners with nonstick liners. Make the chocolate frosting by adding 1/2 cup to the food processor. caramel sauce or boiled condensed milk. Cover the cupcakes with frosting, decorate with toffee granules, and sprinkle with flaky sea salt.


7. Mini coffee cupcakes. Make the vanilla batter by adding 1/4 cup cooled brewed espresso and milk. (The batter may clump.) Divide among 36 lined mini muffin tins; bake for 15 minutes. Make the chocolate frosting by adding 1 tablespoon instant espresso powder to the processor. Frost the cupcakes and garnish with chocolate-covered coffee beans.


8. With strawberries and cream. Puree 1 cup strawberries. Make vanilla cupcakes by whisking 1/4 cup strawberry puree into the batter. For the frosting: Beat 1 cup heavy cream, 1/3 cup powdered sugar, the remaining strawberry puree, and 1 teaspoon vanilla with a mixer until stiff peaks form. Cover the cupcakes with frosting, garnish with red sprinkles, and strawberry slices.



9. With lemon and raspberry. Make vanilla cupcakes by adding 1/2 cup seedless raspberry jam and 2 teaspoons grated lemon zest to the vanilla. Make vanilla frosting by substituting 1/4 cup raspberry jam for the milk. Cover the cupcakes with the frosting and top with 1 cup raspberries mixed with 1 tablespoon each of raspberry jam and water.


10. Lemon. Make vanilla cupcakes by adding 2 teaspoons of grated lemon zest along with the vanilla. Make vanilla frosting, then beat in 1/2 cup of the vanilla extract. lemon curdCover the cupcakes with frosting and decorate with lemon jelly candies.


11. Orange in olive oil. Make vanilla cupcakes by replacing the butter with olive oil (1/2 cup) and adding 1 teaspoon of grated orange zest along with the vanilla. Make vanilla cream and beat in 1/3 cup of the mixture. orange jamCover the cupcakes with cream; decorate with candied orange peel.


12. "Mojito". Make vanilla cupcakes. Simmer 2 tablespoons each of lime juice and light rum, 1/4 cup of mint leaves, and sugar over low heat until the sugar dissolves. Cool, then brush onto cupcakes. Make vanilla frosting and whisk in 1 tablespoon each of light rum and grated lime zest. Cover the cupcakes with frosting and roll the edges in turbinado sugar. Garnish with mint.


13. Coconut with chocolate. Make vanilla cupcakes using coconut milk instead of regular milk; stir 1/2 cup white chocolate chips into the batter and line the pans with nonstick liners. Make vanilla frosting, substituting coconut milk for regular milk. Top the cupcakes with the frosting and sprinkle with coconut flakes.


14. With coconut and almonds. Make vanilla cupcakes using only 3/4 cup sugar and adding 1 cup sweetened coconut and 1/2 teaspoon almond extract along with the vanilla. Top the cupcakes with chocolate frosting and garnish with almonds.


15. With cherries and almonds. Make vanilla cupcakes by whisking 1/3 cup chopped maraschino cherries and 1/4 teaspoon almond extract into the batter. Make vanilla frosting by using 3 tablespoons of the juice from the maraschino cherry jar and 1/4 teaspoon almond extract instead of milk. Frost the cupcakes with the frosting and garnish with cherries.


16. Vanilla gluten free. Make vanilla cupcakes using 1 cup brown rice flour and 1/3 cup tapioca flour instead of wheat flour. Top with vanilla frosting and sprinkle with granulated sugar.



17. Mini Toffee Cupcakes. Make vanilla cupcake batter using only 1/2 teaspoon baking powder and light brown sugar instead of regular sugar. Stir in 1/4 cup each toffee chips and dark chocolate chips. Divide among 36 mini muffin tins lined with nonstick liners; bake for 15 minutes. Top with whipped cream and garnish with toffee chips.


18. Honey with crackers. Make vanilla cupcakes using only 3/4 cup flour and 3/4 cup crushed graham crackers. Make vanilla frosting using only 1.5 cups powdered sugar and whisk in 1/3 cup honey. Frost the cupcakes and garnish with graham cracker pieces.


19. Marble cheesecake. Whisk together 110g of softened cream cheese, 1 tbsp each of cocoa powder, sugar, and milk. Make vanilla cupcakes by folding the cream cheese mixture into the batter in swirls. For the frosting, whisk together 2 cups of powdered sugar, 1 tsp of cocoa powder, and 2-3 tbsp of buttermilk until smooth. Spoon onto cupcakes.


20. Chocolate cheesecake. Combine 3/4 cup crushed chocolate graham crackers and 3 tablespoons melted butter; reserve some of the mixture for garnish, and press the rest into paper cupcake liners. Line the prepared cupcakes with vanilla cupcakes. Make the cream cheese frosting by adding 1/2 cup cocoa powder and sugar. Top the cupcakes with the frosting and sprinkle with the remaining graham cracker mixture.


21. With chocolate chip cookies. Roll 12 small balls from 2/3 cup chilled chocolate chip cookie dough. Make vanilla cupcakes using only 1.25 cups flour; place a ball of cookie dough on each cupcake before baking. Make vanilla frosting and fill it with 2/3 cup broken chocolate sandwich cookies (about 6). Frost the cupcakes with frosting and decorate with sandwich cookie pieces.


22. Mini cupcakes with chocolate chips. Prepare vanilla cupcake batter; stir in 1/2 cup mini chocolate chips. Divide among 36 mini muffin tins lined with nonstick liners; bake for 15 minutes. Top with vanilla frosting, sprinkle with flaky sea salt, and mini chocolate chips.


23. “Three chocolates.” Make chocolate cupcakes by stirring 3/4 cup white chocolate chips into the batter; line the cupcake liners with nonstick liners. For the frosting, pour 1/2 cup hot heavy cream over 4 ounces (110 g) of chopped milk chocolate. Let sit for 5 minutes, then whisk until smooth; let cool. Spoon onto the cupcakes.


24. With malted milk. Make chocolate cupcakes by adding 1/2 cup malted milk powder to the flour mixture; omit the salt and use only 1/2 cup sugar. For the frosting: In a food processor, puree 110 g (4 oz) softened butter, 1.5 cups (7/8 cups) powdered sugar, 1/3 cup malted milk powder, 110 g (4 oz) melted milk chocolate, 2 tablespoons (1/4 cup) milk, and 1 teaspoon (1/4 cup) vanilla until smooth. Frost the cupcakes; garnish with malted milk balls.

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25. Gluten-free chocolate. Make chocolate cupcakes using 1/3 cup each of brown rice flour, sorghum flour, and tapioca flour instead of wheat flour; use 2 eggs. Frost with chocolate frosting.


26. Chocolate with marshmallow cream. Make the chocolate cupcakes. For the frosting: whisk 3 egg whites, 2/3 cup sugar, and 1/8 teaspoon cream of tartar in a heatproof bowl set over a saucepan of simmering water until hot. Remove the bowl from the pan and beat with an electric mixer until stiff, glossy peaks form; beat in 1 teaspoon vanilla. Frost the cupcakes and lightly brown them with a blowtorch.


27. Cannoli. Make chocolate cupcakes by adding 2 tablespoons of Marsala wine and 1/2 teaspoon of almond extract to the vanilla. Make a cream cheese frosting by adding 1/3 cup of ricotta along with the cream cheese. Top the cupcakes with the frosting and garnish with mini chocolate chips, chopped pistachios, and wafer cookie pieces.


28. With snacks. Make chocolate cupcakes by mixing 1/2 cup each of crushed potato chips and chocolate-covered pretzels into the batter. Top with chocolate frosting and add chip and pretzel pieces.


29. With passion fruit. Make chocolate cupcakes. Make vanilla frosting using 1/4 cup thawed passion fruit puree instead of milk; color with yellow food coloring. Cover the cupcakes with frosting and sprinkle with yellow granulated sugar.


30. Pina Colada. Make chocolate cupcakes by adding 1/4 cup rum and vanilla extract. Using a pastry brush, spread canned pineapple onto cooled cupcakes. For the frosting: beat 150 ml can coconut cream (about 1/2 cup), 1 cup heavy cream, and 1/2 cup powdered sugar with a mixer until stiff peaks form. Cover the cupcakes with the frosting and garnish with toasted coconut flakes and pineapple chunks.


31. With root beer. Make chocolate cupcakes using only 1/4 cup milk; warm 1/2 cup root beer with the milk. Make vanilla frosting by adding 2 tablespoons of root beer along with the vanilla. Top the cupcakes with the frosting and garnish with root beer-flavored candies.


32. With beer and whiskey. Make chocolate cupcakes using only 1/4 cup milk; heat 1/2 cup dark stout beer with the milk. Make vanilla frosting and whisk in 2 tablespoons Irish whiskey. Cover the cupcakes with the frosting and sprinkle with grated chocolate.



33. Mexican chocolate. Make chocolate cupcakes by adding 1/4 cup almond flour, 1 teaspoon cinnamon, and a pinch of cayenne pepper to the flour. Make cream cheese frosting using only 1 cup powdered sugar and 1/2 cup brown sugar. Top the cupcakes with the frosting and sprinkle with cinnamon and chocolate chips.


34. With bacon and chili powder. Make chocolate cupcakes by folding 4 slices of cooked bacon and 1/2 teaspoon of chipotle chili powder into the batter. Make cream cheese frosting by adding 1/2 teaspoon of chipotle chili powder and vanilla. Top the cupcakes with the frosting and add bacon bits.


35. Chocolate-hazelnut. Make chocolate cupcakes by adding 1/4 cup ground roasted hazelnuts with the flour. For the frosting: beat 110 g of softened butter, 1 cup of powdered sugar, 1/2 cup of chocolate-hazelnut spread, and 2 tablespoons of milk until creamy. Cover the cupcakes with the frosting and garnish with hazelnut pieces.


36. With peanut butter. Make chocolate cupcakes by mixing 1 cup of peanut butter chips into the batter; line the cupcake liners with nonstick liners. Make the chocolate frosting, substituting smooth peanut butter for the cocoa powder. Cover the cupcakes with the frosting and decorate with peanut butter chips.


37. With peanut butter and jam. Make chocolate cupcakes; spread with fruit jam. Make vanilla frosting by adding 3/4 cup peanut butter along with the butter. Cover the cupcakes with frosting; pipe jam on top.


38. Banana with peanut butter. Make spiced cupcakes using just 1/4 cup sour cream and 1/2 cup mashed bananas. Make vanilla frosting by adding 1/4 cup smooth peanut butter to the butter. Top the cupcakes with the frosting and garnish with banana chips.


39. Carrots. Make spiced cupcakes by omitting the allspice and substituting dark brown sugar for the light brown sugar. Stir 1.25 cups of grated carrots and 1/4 cup of yellow raisins into the batter. Make the cream cheese frosting; divide between 2 bowls and tint one portion with orange food coloring. Spoon both frostings onto the cupcakes and fold them together with a spoon, creating swirls.



40. Apple. Make spiced cupcakes by adding 1 grated, peeled green apple to the butter mixture. Make vanilla frosting by adding 1/2 teaspoon of vanilla extract. apple pie spicesFrost the cupcakes, sprinkle with pie spices, and garnish with apple chips.


41. Pumpkin. Make spiced cupcakes by substituting 1 tsp. of spices. pumpkin pie spice mix, and sour cream with pumpkin puree. Make cream cheese frosting and whisk in 2 tablespoons of pumpkin puree. Cover the cupcakes with the frosting and sprinkle with pie spices.


42. With cinnamon and dulce de leche. Make spiced cupcakes using 1 teaspoon of cinnamon and omitting the ginger and allspice. Make cream cheese frosting by replacing the powdered sugar with 1 tablespoon of sugar. Crema dulce de lecheFrost the cupcakes and top with a spoonful of dulce de leche.


43. With ginger and molasses. Make spiced cupcakes using 1/2 teaspoon ground ginger and replacing the brown sugar with 1/3 cup molasses. Make a cream cheese frosting by adding 1/2 teaspoon grated fresh ginger to the butter. Top the cupcakes with the frosting and sprinkle with crystallized ginger.


44. With maple syrup and nuts. Make spiced cupcakes by adding 1/2 cup chopped walnuts and 1/2 teaspoon maple extract to the butter mixture. Make cream cheese frosting by adding 2 tablespoons maple syrup and vanilla. Frost the cupcakes and decorate. candied walnuts.


45. With cookie paste. Make spiced cupcakes by omitting the ginger and allspice and adding 1/3 cup mini chocolate chips to the flour mixture; substitute sour cream for cookie paste (Speculos) and bake the cupcakes for 20-23 minutes in pans lined with non-stick liners. Cover with chocolate frosting and decorate with chocolate sprinkles.



46. ​​With brown butter. Melt 10 tablespoons butter in a skillet over medium heat and cook for about 5 minutes, until golden brown. Make spiced cupcakes by substituting nutmeg for the allspice and using brown butter instead of butter; add 2 teaspoons vanilla and bake for about 16 minutes. Make vanilla frosting by whisking the seeds of 1 halved vanilla bean into the butter. Frost the cupcakes.


47. "Hummingbird". Make spiced cupcakes using 1 teaspoon cinnamon and omitting the ginger and allspice; fold in 1/3 cup each chopped pecans, bananas, and dried pineapple. Top with cream cheese frosting and pecans and dried pineapple.


48. With tea and lavender. Melt 10 tablespoons butter with 1/4 cup weak Earl Grey tea; simmer for 5 minutes, then strain. Make spiced cupcakes using the tea-infused butter instead of butter. For the glaze: Bring 1/2 cup water to a simmer with 1 tablespoon dried lavender; strain. Whisk 2-3 tablespoons lavender water into 2 cups powdered sugar. Tint with purple food coloring and spoon onto cupcakes.


49. Tiramisu. Make spiced cupcakes by replacing the spices with 1 teaspoon of instant espresso powder. Brush warm cupcakes with 1/4 cup of brandy. Make a cream cheese frosting using only 110 g of cream cheese; fold in 3/4 cup of mascarpone. Top the cupcakes with the frosting and dust with cocoa powder.


50. "Red Velvet" In a bowl, whisk together 1 cup flour, 2 tablespoons cocoa powder, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. In a separate bowl, whisk together 1/2 cup vegetable oil, 1 cup cold milk, and 1 egg; stir in 3/4 cup sugar, 1 tablespoon each white wine vinegar, 1 tablespoon red food coloring, and 1 teaspoon vanilla. Stir in the flour mixture until just combined. Divide among 12 lined muffin tins and bake at 350°F (180°C) for 20-25 minutes. Top with cream cheese frosting.



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