In this article we give you 10 cupcake recipes
Honey Cupcakes with Strawberries
1/4 cup butter, softened
1/4 cup white sugar
3/4 cup honey
2 eggs
1/2 cup buttermilk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup heavy cream
2 tablespoons confectioners’ sugar (optional)
1 pint strawberries, sliced
Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Whip the heavy cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with confectioners’ sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.
Peanut Butter Cupcakes
1/3 cup butter or margarine, softened
1/2 cup peanut butter*
1 1/4 cups packed brown sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup milk
FROSTING:
1/3 cup peanut butter*
2 cups confectioners’ sugar
2 teaspoons honey
1 teaspoon vanilla extract
3 tablespoons milk
In a mixing bowl, cream the butter, peanut butter and brown sugar. Beat in egg and vanilla. Combine the dry ingredients; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 26-30 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For frosting, cream peanut butter and sugar in a small mixing bowl. Add the honey and vanilla. Beat in enough milk to achieve a spreading consistency. Frost cupcakes.
Vanilla Cupcake
2/3 cup butter, softened
3/4 cup superfine sugar
1 1/2 cups self-rising flour
3 eggs
1 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
In a large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
Chocolate Fudge Cupcakes
4 (1 ounce) squares semisweet chocolate, chopped
1 cup butter
1 cup all-purpose flour, sifted
1 3/4 cups white sugar
4 eggs
1 teaspoon vanilla extract
2 cups chopped pecans
Preheat oven to 325 degrees F (165 degrees C). Line 24 muffin cups with paper liners. In the top of a double boiler, combine chocolate and butter. Heat, stirring occasionally, until mixture is melted and smooth. Remove from heat and allow to cool to lukewarm.
Sift flour and sugar together into a large bowl. With mixer on low speed, beat in eggs one at a time. Stir in chocolate mixture, vanilla and pecans. Fill muffin cups 2/3 full.
Bake in the preheated oven for 25 minutes. Do not overbake. Tops should be shiny but give slightly when touched.
Lemon Cupcakes
3 cups self-rising flour
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups white sugar
4 eggs, at room temperature
1 teaspoon vanilla extract
2 tablespoons lemon zest
1 cup whole milk, divided
2 1/2 tablespoons fresh lemon juice, divided
Lemon Cream Icing
2 cups chilled heavy cream
3/4 cup confectioners’ sugar
1 1/2 tablespoons fresh lemon juice
Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next.
Mix in the vanilla extract and lemon zest. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes.
Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken.
Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Banana Nut Cupcakes
1/3 cup butter flavored shortening
2/3 cup sugar
1 cup mashed ripe bananas
2 eggs
2 tablespoons milk
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped nuts
In a mixing bowl, cream shortening and sugar. Beat in the bananas, eggs, milk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until combined. Stir in nuts.
Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Citrus Chocolate Cupcakes
1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
3 tablespoons canola or vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips
1 1/2 teaspoons confectioners’ sugar
In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the orange juice, water, oil, vinegar and vanilla.
Stir into the dry ingredients just until moistened. Fold in chocolate chips. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter.
Bake at 375 degrees F for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
Just before serving, sprinkle with confectioners’ sugar.
Sour Cream Cupcakes
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/3 cup vegetable shortening (such as Crisco®)
3/4 cup white sugar
2 eggs
1/3 cup sour cream
1 teaspoon vanilla extract
Preheat an oven to 375 degrees F (190 degrees C). Grease muffin pans or line with paper liners.
Whisk the flour, baking powder, and baking soda together in a bowl; set aside. Beat the shortening and sugar together in a bowl until creamy.
Beat in the eggs one at a time, followed by the sour cream and vanilla extract. Stir in the flour mixture until no dry lumps remain. Pour into the prepared muffin pans.
Bake in the preheated oven until golden and a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely on a wire rack before serving.
Red Velvet Cupcakes
1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar.
Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack.
When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Gluten Free Chocolate Cupcakes
1 1/2 cups white rice flour
3/4 cup millet flour
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon xanthan gum
4 eggs
1 1/4 cups white sugar
2/3 cup sour cream
1 cup milk
2 teaspoons vanilla extract
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.
Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
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