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The best recipes for cupcakes - 180 recipes

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Rich chocolate cupcakes with a fresh raspberry on top - the best dessert for Valentine's day for all those chocohol

  • CHOCOLATE RASPBERRY CAKE:
  • 1 (21-ounce) can raspberry pie filling
  • 1/4 cup sour cream
  • 3 eggs
  • 1 teaspoon vanilla
  • Devil’s Food Cake Mix
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • (high altitude, add 1/4 cup flour)
  • RASPBERRY BUTTERCREAM:
  • 8 ounces cream cheese
  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 1/3 cup frozen raspberries, thawed and strained
4.3/5 (29 Votes)

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Advanced Plan

  • Cake
  • 1 15 ounce can of unseasoned black beans
  • 5 large organic eggs
  • 1 tablespoon pure organic vanilla extract
  • 1/2 teaspoon sea salt
  • 6 tablespoons unsalted organic butter OR extra virgin organic coconut oil
  • 3/4 cup xyliol & 1/2 teaspoon
  • 6 tablespoons unsweetened cocoa powder
  • 1 teaspoon aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 tablespoon filtered water
  • Filling
  • 1/2 cup Stevia Chocolate Chips
  • 1/4 cup fresh organic peanut butter
  • 3 teaspoons xylitol (pulverized into powder - I use a coffee grinder)
  • Frosting
  • 12 oz organic cream Cheese
  • 1 1/2 tablespoon heavy organic whipping cream
  • 1/2 cup fresh organic peanut butter
  • 1/2 cup xylitol (pulverized into powder - I use a coffee grinder)
  • 1 teaspoon organic vanilla extract
4.6/5 (18 Votes)

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Centers of vanilla cupcakes are hollowed out and filled with banana pudding, then topped with whipped cream, and ga...

  • 12 vanilla cupcakes, prepared and cooled
  • 1 (4-serving size) box vanilla instant pudding mix, or can use sugar free fat free white chocolate pudding mix
  • 1 1/3 cup skim milk
  • 1 drop yellow liquid food color
  • 1 small banana, diced small
  • 1 pint heavy cream
  • 6 tablespoons confectioners powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Mini vanilla wafers
  • Additional slices of banana for garnish, optional
4.5/5 (22 Votes)

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These Reese’s Cupcakes are a chocolate and peanut butter lover's dream! A surprise inside on the bottom of each c...

  • FROSTING:
  • 1 box Devil’s Food Cake Mix, plus ingredients on box
  • 18 regular size peanut butter cups
  • 1 box Reese’s Pieces
  • 1 cup unsalted butter, softened
  • 1 1/4 cup creamy peanut butter
  • 1 teaspoon vanilla extract
  • 2 1/2 cups confectioners’ sugar
  • 2 tablespoons heavy cream
4.3/5 (41 Votes)

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These are adorable, edible Easter decorations! Make them the centerpiece on your table, stage on a drinks/dessert t...

  • 1 (15.25-ounce) box white cake mix, baked into 12 cupcakes according to package directions
  • 1/2 (16-ounce) jar chocolate frosting
  • 1/3 cup chocolate cookie crumbs
  • 1 (16-ounce) bag white candy melts
  • Red gel food coloring
  • 12 plain donut holes
  • 12 mini marshmallows
  • 1 1/3 cups sweetened fine shredded coconut
4.6/5 (13 Votes)

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1. Preheat oven to 350 degrees and line pans with cupcake liners

  • Blueberry Cinnamon Cake:
  • 1 box white cake mix
  • 2 tsp. cinnamon
  • 3 eggs
  • 1/3 C. melted butter, cooled
  • 1 C. buttermilk
  • 1 tsp. almond or vanilla extract
  • 1 1/2 C. blueberries, fresh or frozen
  • Cinnamon Toast Crunch Buttercream:
  • 1 C. butter, softened
  • 1/2 C. Cinnamon Toast Crunch, finely crushed
  • 2 Tbsp. milk
  • 1/2 tsp. almond or vanilla extract
  • 1/2 tsp. cinnamon
  • 4-5 C. powdered sugar
4.6/5 (14 Votes)

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Dulce de Leche taste better on ice cream cone cupcakes!

  • Dulce de Leche:
  • 1 ten ounce can of sweetened condensed milk
  • 1 cup whipping cream
  • 3 tablespoons brown sugar
  • Cupcakes:
  • 18 flat-bottom ice cream cones
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup packed light brown sugar
  • 3 large eggs, at room temperature
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup 2% milk, at room temperature
  • 1 teaspoon vanilla extract
  • Frosting:
  • 1/2 cup unsalted butter, at room temperature
  • 1/4 cup dulce de leche
  • 2 cups icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • dulce de leche or melted chocolate, for drizzling
4.4/5 (34 Votes)

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All the goodness of a savory breakfast in a portable cupcake-like muffin!

  • 1 tube crescent roll dough (8 count)
  • 5 eggs
  • 1 cup shredded cheese of your choice
  • 2 slices deli ham, chopped
  • 1/2 cup sour cream
  • cooking spray
  • salt and pepper to taste
  • garnish: smoked paprika, chives
4.4/5 (34 Votes)

By

Peach filled peach cake topped with creamy peach frosting

  • PEACH CUPCAKES:
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup sugar
  • 1 1/2 cups fresh peach puree *see below
  • 1/2 cup vegetable oil
  • 1 large egg
  • 2 teaspoon vanilla extract
  • 2 tablespoons white vinegar
  • FRESH PEACH PUREE & FILLING:
  • 3 cups sliced fresh white peaches
  • 1/4 cup light brown sugar
  • 1/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cloves
  • 1/4 teaspoon all-spice
  • PEACHES N’ CREAM FROSTING:
  • 1/2 cup + 2 tablespoons fresh peach puree, strained
  • 6 ounces cup unsalted butter, room temperature
  • 4 ouncse cream cheese, softened
  • 1 pound powdered sugar, sifted
  • 1 teaspoon vanilla
  • Pinch of salt
  • FOR ASSEMBLY:
  • Wilton Harvest Peach Food Coloring Gel
  • Wilton 1M piping tip & disposable bag
4.3/5 (35 Votes)

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Raspberries and Rose wine join together to make these delicious cup cake perfect for brunch or baby showers

  • 1 box Betty Crocker® SuperMoist® white cake mix
  • 3/4 cup water
  • 1/2 cup rosé wine
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 5 drops liquid red food color
  • 3/4 cup seedless raspberry jam
  • 6 cups powdered sugar
  • 1/3 cup butter, softened
  • 1/8 teaspoon salt
  • 1/3 cup rosé wine
  • Fresh raspberries
4.2/5 (40 Votes)

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For the Cupcakes: Preheat Oven 350 degrees: In a bowl combine flour, cocoa baking powder, baking soda and salt

  • For the Cupcakes:
  • 2 cups flour
  • 1/2 cup cocoa powder
  • 1 tablespoon baking powder
  • 1 tsp. salt
  • 1/2 tsp. baking soda
  • 4 tablespoons butter
  • 4 oz. applesauce
  • 1 cup sugar
  • 2 eggs
  • 4 oz. chocolate
  • 1 tsp. vanilla
  • 1/2 cup whole milk
  • 1/2 cup boiling water
  • For the Cream Cheese Frosting:
  • 8 oz. of cream cheese
  • 1 cup of powdered sugar
  • 1/4 cup milk
  • 1 tablespoon butter
4.5/5 (22 Votes)

By

Take peanut butter and jelly to a whole new level

  • For the Cake:
  • 2 1/4 cups cake flour (I used Swan’s Down brand)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk, room temperature
  • 4 large egg whites, room temperature
  • 1 1/2 cups sugar
  • 1 stick unsalted butter, at room temperature, 8 tablespoons
  • 1 teaspoon pure vanilla extract
  • For the Peanut Butter Buttercream:
  • 3 sticks unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 tablespoons vanilla extract
  • 2 pounds confectioners’ sugar, sifted
  • 6-8 tablespoons heavy cream (if using milk, amount will be less)
  • For the Filling:
  • Jelly or Jam in your favorite flavors
4.5/5 (22 Votes)

Any burning questions? Our chefs answer!

Peanut Butter and Jelly Cupcakes Chocolate Raspberry Cupcakes