The best recipes for cupcakes - 180 recipes
More Cupcakes recipes
Chocolate Raspberry Cupcakes
By lakecar
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
"Chocolate Peanut Butter Cupcake"
By cfaide
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
Banana Pudding Cupcakes
By msippigrl
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
Reese’s Cupcakes
By á-39849
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
Bunny Bum Cupcakes
By davidv
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
Blueberry Cinnamon Toast Crunch Cupcakes
By cecelia26_
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
Dulce de Leche Ice Cream Cone Cupcakes
By ctozzi
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
Breakfast Cupcakes
By KellenRae
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
Peaches ‘n Cream Cupcakes
By á-46991
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
Rosé Wine Cupcakes
By shuber
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
Old Fashioned Chocolate Cupcakes
By ladygourmet
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
Peanut Butter and Jelly Cupcakes
By á-11624
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
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