20 Delicious Cupcake Recipes for Every Occasion

Zesty, sweet, and utterly irresistible—cupcakes are the perfect treat to celebrate any moment, big or small. Whether you’re crafting a cozy batch for family night or dazzling guests at your next party, our roundup of 20 Delicious Cupcake Recipes for Every Occasion promises a flavor for every craving. Dive in and discover your next baking adventure!

Vanilla Bean Cupcakes with Buttercream Frosting

Gracefully blending the aromatic allure of vanilla with the delicate crumb of a perfectly baked cupcake, this recipe promises a sublime treat. Topped with a velvety buttercream frosting, each bite is a testament to the timeless elegance of classic baking.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla bean paste
• 1/2 cup whole milk
• a splash of vanilla extract for the frosting
• 3 cups powdered sugar
• 1 cup unsalted butter, softened
• a couple of tbsp heavy cream

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla bean paste.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture, mixing just until combined.
6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, vanilla extract, and heavy cream, beating until smooth and fluffy.
10. Frost the cooled cupcakes with the buttercream using a piping bag fitted with your favorite tip.

Zesty yet delicate, these vanilla bean cupcakes boast a moist, tender crumb that pairs beautifully with the rich, creamy frosting. For an extra touch of sophistication, garnish with a sprinkle of edible gold dust or a fresh vanilla bean pod.

Chocolate Lovers Cupcakes with Ganache

Oozing with rich, decadent flavor, these Chocolate Lovers Cupcakes with Ganache are a dream come true for anyone who can’t resist the allure of chocolate. Perfectly moist and topped with a silky smooth ganache, they’re an elegant treat for any occasion.

Ingredients

• 1 cup of all-purpose flour
• 1/2 cup of cocoa powder
• 1 tsp of baking soda
• A pinch of salt
• 1 cup of sugar
• 1/2 cup of buttermilk
• 1/4 cup of vegetable oil
• 1 egg
• A splash of vanilla extract
• 1/2 cup of hot water
• 1 cup of heavy cream
• A couple of cups of semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
3. Add the buttermilk, vegetable oil, egg, and vanilla extract to the dry ingredients, mixing until just combined.
4. Carefully stir in the hot water until the batter is smooth. Tip: The batter will be thin, but that’s what makes the cupcakes moist.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cupcakes from sinking.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
9. Place the chocolate chips in a heatproof bowl and pour the hot cream over them. Let sit for 2 minutes, then stir until smooth. Tip: For a thicker ganache, let it cool slightly before pouring over the cupcakes.
10. Once the cupcakes are cool, spoon the ganache over the top of each, allowing it to drip down the sides.

Rich in chocolate flavor with a tender crumb, these cupcakes are a chocolate lover’s paradise. Serve them with a dusting of cocoa powder or a sprinkle of sea salt for an extra touch of elegance.

Red Velvet Cupcakes with Cream Cheese Frosting

Captivating the senses with its deep crimson hue and velvety texture, the Red Velvet Cupcake is a timeless classic that marries the richness of cocoa with the tangy sweetness of cream cheese frosting, creating a dessert that’s as visually stunning as it is delicious.

Ingredients

• 1 and 1/4 cups of all-purpose flour
• a couple of tablespoons of unsweetened cocoa powder
• 1/2 teaspoon of baking soda
• a pinch of salt
• 1/2 cup of unsalted butter, softened
• a cup of granulated sugar
• a couple of large eggs
• a splash of vanilla extract
• 1/2 cup of buttermilk
• a tablespoon of red food coloring
• 1 teaspoon of white vinegar
• 8 ounces of cream cheese, softened
• 1/4 cup of unsalted butter, softened
• 2 cups of powdered sugar
• a splash of vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Stir in the red food coloring and white vinegar until the batter is uniformly red.
7. Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, then the vanilla extract, beating until the frosting is light and fluffy.
10. Once the cupcakes are completely cool, frost them generously with the cream cheese frosting.

Fluffy and moist with a tender crumb, these Red Velvet Cupcakes are a delightful contrast of flavors and textures. Serve them at your next gathering for a touch of elegance, or enjoy them as a decadent treat with your afternoon tea.

Lemon Blueberry Cupcakes with Lemon Glaze

Vibrant and bursting with the fresh flavors of summer, these Lemon Blueberry Cupcakes with Lemon Glaze are a delightful treat that combines the tartness of lemon with the sweetness of blueberries in every bite. Perfect for any occasion, they’re sure to brighten your day with their light, fluffy texture and zesty glaze.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup fresh blueberries
• 1 cup powdered sugar
• a splash of milk
• 1 tbsp fresh lemon juice (for the glaze)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the milk, lemon zest, and lemon juice until just combined.
6. Gently fold in the dry ingredients until the batter is smooth, then carefully fold in the blueberries.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For the glaze, whisk together the powdered sugar, a splash of milk, and lemon juice until smooth. Drizzle over the cooled cupcakes.

Fluffy and moist, these cupcakes offer a perfect balance of sweet and tart, with the juicy blueberries adding a burst of flavor in every bite. Serve them at your next brunch or afternoon tea for a touch of elegance that’s sure to impress.

Strawberry Shortcake Cupcakes

Strawberry shortcake cupcakes are a delightful twist on the classic dessert, combining the light, airy texture of cupcakes with the fresh, juicy flavors of strawberries and cream. Perfect for summer gatherings or a sweet treat any day of the week, these cupcakes are sure to impress with their elegant appearance and irresistible taste.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 1/2 tsp of baking powder
• 1/4 tsp of salt
• 1/2 cup of unsalted butter, softened
• 1 cup of granulated sugar
• 2 large eggs
• 2 tsp of vanilla extract
• 1/2 cup of whole milk
• 1 cup of fresh strawberries, diced
• 1 cup of heavy cream
• 2 tbsp of powdered sugar
• a splash of vanilla extract for the whipped cream

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy, about 3 minutes. Tip: Make sure your butter is at room temperature for easier mixing.
4. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in the diced strawberries. Tip: Coating the strawberries in a little flour can prevent them from sinking to the bottom of the cupcakes.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Avoid opening the oven door too early to prevent the cupcakes from sinking.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. While the cupcakes cool, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
11. Once the cupcakes are completely cool, top each with a generous dollop of whipped cream and garnish with additional diced strawberries if desired.

Each bite of these strawberry shortcake cupcakes offers a perfect balance of moist cake, sweet strawberries, and fluffy whipped cream. For an extra touch of elegance, serve them on a platter garnished with whole strawberries and a dusting of powdered sugar.

Peanut Butter Cupcakes with Chocolate Frosting

Revered for their rich, indulgent flavor, Peanut Butter Cupcakes with Chocolate Frosting are a delightful treat that combines the creamy depth of peanut butter with the luxurious silkiness of chocolate. Perfect for any occasion, these cupcakes promise a symphony of flavors that will captivate your taste buds from the first bite.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 cup of granulated sugar
• 1/2 cup of creamy peanut butter
• 1/4 cup of unsalted butter, softened
• 2 large eggs
• 1/2 cup of whole milk
• 1 tsp of vanilla extract
• 1 1/2 tsp of baking powder
• A pinch of salt
• 1 cup of powdered sugar
• 1/4 cup of cocoa powder
• A splash of milk for the frosting
• A couple of tablespoons of butter for the frosting

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the granulated sugar, peanut butter, and unsalted butter until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, starting and ending with the dry ingredients.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cupcakes cool, prepare the chocolate frosting by beating together the powdered sugar, cocoa powder, a splash of milk, and a couple of tablespoons of butter until smooth and spreadable.
9. Once the cupcakes are completely cool, frost them generously with the chocolate frosting.

Generously frosted, these cupcakes boast a moist, tender crumb that perfectly complements the rich, velvety chocolate topping. For an extra touch of elegance, garnish with a sprinkle of sea salt or a few crushed peanuts before serving.

Carrot Cake Cupcakes with Cream Cheese Frosting

Zesty and moist, these carrot cake cupcakes with cream cheese frosting are a delightful twist on the classic dessert, perfect for any occasion. Their rich flavor and tender crumb are sure to impress, while the creamy frosting adds a luxurious finish.

Ingredients

• 2 cups of all-purpose flour
• 1 1/2 cups of sugar
• 2 teaspoons of baking soda
• 1 teaspoon of cinnamon
• 1/2 teaspoon of salt
• 3 cups of grated carrots
• 4 eggs
• 1 cup of vegetable oil
• a splash of vanilla extract
• 8 oz of cream cheese, softened
• 1/4 cup of butter, softened
• a couple of cups of powdered sugar
• a teaspoon of vanilla extract for the frosting

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
3. Stir in the grated carrots, eggs, vegetable oil, and vanilla extract until just combined. Tip: Don’t overmix to keep the cupcakes tender.
4. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
7. While the cupcakes cool, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy. Tip: For a smoother frosting, sift the powdered sugar first.
8. Once the cupcakes are cool, frost them generously with the cream cheese frosting.

Fluffy and rich, these cupcakes offer a perfect balance of spice and sweetness. Serve them at your next brunch or wrap individually as a sweet gift.

Coconut Lime Cupcakes with Coconut Frosting

These Coconut Lime Cupcakes with Coconut Frosting are a tropical delight, blending the zesty tang of lime with the sweet, creamy essence of coconut for a dessert that’s as refreshing as it is indulgent.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup shredded coconut
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1/2 cup coconut milk
• Zest of 1 lime
• Juice of 1 lime
• For the frosting: 1/2 cup butter, softened, 2 cups powdered sugar, a splash of coconut milk, and 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together the flour, shredded coconut, baking powder, and salt.
3. In another bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Alternately add the dry ingredients and coconut milk to the butter mixture, starting and ending with the dry ingredients.
6. Fold in the lime zest and juice until just combined.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat the butter until creamy, then gradually add the powdered sugar, coconut milk, and vanilla extract until smooth and fluffy.
11. Frost the cooled cupcakes and garnish with additional shredded coconut or lime zest if desired.

Heavenly moist with a perfect balance of sweet and tangy, these cupcakes are a breeze to make yet impressive enough for any occasion. Serve them at your next summer gathering or enjoy as a sweet treat with your afternoon tea.

Pumpkin Spice Cupcakes with Cinnamon Frosting

On a crisp autumn day, nothing quite captures the essence of the season like these Pumpkin Spice Cupcakes with Cinnamon Frosting. Moist, flavorful, and topped with a velvety frosting, they’re a delightful treat that brings warmth and comfort to any gathering.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• 1/4 teaspoon of ground cloves
• 1/2 teaspoon of salt
• 1 cup of canned pumpkin puree
• 1/2 cup of granulated sugar
• 1/2 cup of brown sugar
• 1/2 cup of vegetable oil
• 2 large eggs
• a splash of vanilla extract
• 8 ounces of cream cheese, softened
• 1/4 cup of unsalted butter, softened
• 2 cups of powdered sugar
• a couple of teaspoons of ground cinnamon

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: Overmixing can lead to dense cupcakes.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even cooking.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and cinnamon, beating until fluffy. Tip: For a smoother frosting, sift the powdered sugar before adding.
9. Frost the cooled cupcakes with the cinnamon frosting.

Delightfully moist with a tender crumb, these cupcakes are a harmonious blend of spicy and sweet. Serve them at your next fall gathering, or enjoy one as a cozy treat with your afternoon tea.

Black Forest Cupcakes with Cherry Topping

Amidst the bustling world of desserts, Black Forest Cupcakes with Cherry Topping stand out as a luxurious treat, blending the rich flavors of chocolate and cherry into a delightful bite-sized indulgence.

Ingredients

• 1 1/2 cups of all-purpose flour
• 3/4 cup of unsweetened cocoa powder
• 1 1/2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1 cup of granulated sugar
• 1/2 cup of unsalted butter, softened
• 2 large eggs
• 2 teaspoons of vanilla extract
• 3/4 cup of whole milk
• 1/2 cup of sour cream
• a splash of cherry liqueur (optional)
• 1 cup of canned cherry pie filling
• 1 cup of heavy whipping cream
• 2 tablespoons of powdered sugar
• a couple of maraschino cherries for garnish

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Fold in the sour cream and a splash of cherry liqueur if using, being careful not to overmix the batter.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. While the cupcakes cool, whip the heavy cream and powdered sugar together until stiff peaks form.
10. Once cooled, top each cupcake with a dollop of whipped cream, a spoonful of cherry pie filling, and a maraschino cherry for garnish.

Fluffy and moist, these cupcakes offer a perfect balance of rich chocolate and tart cherry flavors. For an extra touch of elegance, drizzle with melted chocolate or serve alongside a glass of cherry liqueur.

Salted Caramel Cupcakes with Caramel Drizzle

Velvety and indulgent, these salted caramel cupcakes are a symphony of flavors, combining the rich depth of caramel with a hint of sea salt, all nestled in a tender, moist cake. Topped with a luscious caramel drizzle, they’re a decadent treat that’s as beautiful as it is delicious.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1/2 cup caramel sauce, plus a splash more for drizzling
• A couple of pinches of flaky sea salt for garnish

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture (flour, baking powder, and sea salt) and milk to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
5. Fold in 1/2 cup of caramel sauce gently into the batter until just swirled.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, drizzle each cupcake with additional caramel sauce and sprinkle with a pinch of flaky sea salt.

Yieldingly moist and tender, these cupcakes boast a perfect balance of sweet and salty, with the caramel drizzle adding a glossy finish. Serve them at your next gathering for a show-stopping dessert that’s sure to impress.

Matcha Green Tea Cupcakes with White Chocolate Frosting

Yearning for a dessert that marries the earthy depth of matcha with the creamy sweetness of white chocolate? These Matcha Green Tea Cupcakes with White Chocolate Frosting are a sublime treat, offering a perfect balance of flavors that will elevate any occasion.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 cup matcha green tea powder
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• a splash of vanilla extract
• 1 cup white chocolate chips
• 1/2 cup heavy cream
• a couple of drops of green food coloring (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, matcha powder, baking powder, and salt.
3. In a large bowl, beat the softened butter until creamy, then add the eggs one at a time, mixing well after each addition.
4. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Stir in the vanilla extract.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cupcakes cool, make the frosting by melting the white chocolate chips with the heavy cream over a double boiler, stirring until smooth. Let it cool slightly before whipping to a spreadable consistency.
7. Once the cupcakes are completely cool, frost them with the white chocolate frosting. For an extra touch, add a couple of drops of green food coloring to the frosting for a vibrant look.

Best enjoyed fresh, these cupcakes boast a moist, fluffy texture with a rich matcha flavor that’s beautifully complemented by the sweet, velvety white chocolate frosting. Serve them at your next brunch or tea party for a visually stunning and deliciously unique dessert.

Raspberry Almond Cupcakes with Almond Frosting

Whisking together the delicate flavors of summer, these Raspberry Almond Cupcakes with Almond Frosting are a testament to the beauty of simple, yet sophisticated desserts. Perfect for afternoon tea or a celebratory brunch, each bite offers a harmonious blend of tart raspberries and nutty almond.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/2 cup whole milk
• a handful of fresh raspberries
• 1 cup unsalted butter, softened (for frosting)
• 3 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp almond extract (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition. Mix in the vanilla and almond extracts.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the fresh raspberries, being careful not to overmix.
7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, heavy cream, and almond extract, beating until smooth and fluffy.
10. Once the cupcakes are completely cool, frost them generously with the almond frosting.

Rich in flavor and moist in texture, these cupcakes are a delightful treat. For an extra touch of elegance, garnish each with a fresh raspberry or a sprinkle of sliced almonds before serving.

Tiramisu Cupcakes with Coffee Frosting

Just when you thought the classic tiramisu couldn’t get any better, these Tiramisu Cupcakes with Coffee Frosting come along to prove you wrong. Combining the rich, creamy layers of traditional tiramisu with the convenience and charm of cupcakes, this dessert is a showstopper that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1/2 cup of granulated sugar
• 1/4 cup of unsweetened cocoa powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 cup of water
• 1/3 cup of vegetable oil
• 1 tbsp of white vinegar
• 1 tsp of vanilla extract
• 1/2 cup of strong brewed coffee, cooled
• 1 cup of heavy cream
• 2 tbsp of powdered sugar
• A splash of coffee liqueur (optional)
• A couple of tablespoons of cocoa powder for dusting

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, and salt.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
6. Once cooled, brush the tops of the cupcakes with the cooled brewed coffee for that signature tiramisu flavor.
7. In a chilled bowl, whip the heavy cream and powdered sugar until stiff peaks form. Fold in the coffee liqueur if using.
8. Pipe or spread the coffee frosting onto each cupcake, then dust lightly with cocoa powder.

Delightfully moist with a perfect balance of coffee and cocoa, these cupcakes are a dreamy twist on the Italian classic. Serve them at your next brunch for a decadent treat that’s sure to impress.

Funfetti Cupcakes with Vanilla Frosting

Unveiling the joy of baking, these Funfetti Cupcakes with Vanilla Frosting are a vibrant celebration in every bite, combining the playful charm of rainbow sprinkles with the timeless elegance of vanilla. Perfect for any occasion, they promise to brighten your table and delight your guests with their moist texture and creamy topping.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tsp vanilla extract
• 1/2 cup whole milk
• 1/3 cup rainbow sprinkles
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2 tbsp whole milk (for frosting)
• 1 tsp vanilla extract (for frosting)
• A pinch of salt (for frosting)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
6. Gently fold in the rainbow sprinkles to avoid color bleeding.
7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and salt, beating until smooth and fluffy.
11. Once the cupcakes are cool, frost them generously with the vanilla frosting and decorate with additional sprinkles if desired.

Outstanding in both appearance and taste, these cupcakes offer a tender crumb and a frosting that’s luxuriously smooth. Serve them at your next gathering for a guaranteed crowd-pleaser, or enjoy them as a sweet treat to brighten your day.

Banana Nut Cupcakes with Cream Cheese Frosting

Delightfully moist and rich, these Banana Nut Cupcakes with Cream Cheese Frosting are a harmonious blend of sweet bananas, crunchy walnuts, and velvety frosting, perfect for elevating any occasion or satisfying a sweet craving.

Ingredients

• 1 1/2 cups of mashed ripe bananas (about 3 medium)
• 1/2 cup of unsalted butter, softened
• 1 cup of granulated sugar
• 2 large eggs
• 1 tsp of vanilla extract
• 1 1/2 cups of all-purpose flour
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1/2 cup of chopped walnuts
• 8 oz of cream cheese, softened
• 1/4 cup of unsalted butter, softened
• 2 cups of powdered sugar
• a splash of vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, cream together 1/2 cup of softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in 1 tsp of vanilla extract and the mashed bananas.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually blend this into the banana mixture.
5. Fold in the chopped walnuts until just combined. Tip: Don’t overmix to keep the cupcakes tender.
6. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through for even baking.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat together the softened cream cheese and 1/4 cup of butter until smooth. Gradually add powdered sugar and a splash of vanilla, beating until creamy. Tip: For a lighter frosting, whip on high speed for a couple of minutes.
10. Frost the cooled cupcakes with the cream cheese frosting and garnish with additional walnuts if desired.

Soft and fluffy with a nutty crunch, these cupcakes offer a delightful contrast of textures. The cream cheese frosting adds a tangy sweetness that complements the banana flavor beautifully. Serve them at your next brunch or as a decadent afternoon treat with a cup of coffee.

Mocha Chocolate Chip Cupcakes with Espresso Frosting

On a day like today, where the air carries a hint of morning chill, there’s nothing quite like the rich, comforting embrace of a mocha chocolate chip cupcake, crowned with a velvety espresso frosting. These little delights are a perfect marriage of coffee and chocolate, offering a sophisticated twist on the classic cupcake that’s sure to impress.

Ingredients

• 1 1/2 cups of all-purpose flour
• 3/4 cup of granulated sugar
• 1/2 cup of unsweetened cocoa powder
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 cup of water
• 1/3 cup of vegetable oil
• 1 tbsp of white vinegar
• 2 tsp of vanilla extract
• 1/2 cup of chocolate chips
• 1 cup of powdered sugar
• 2 tbsp of unsalted butter, softened
• 1 tbsp of espresso powder
• A splash of milk

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients, mixing until just combined. Tip: Overmixing can lead to dense cupcakes, so stir until the batter is smooth but no longer.
4. Fold in the chocolate chips gently, ensuring they’re evenly distributed throughout the batter.
5. Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Tip: An ice cream scoop can help achieve uniform sizes for even baking.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking to ensure even browning.
7. While the cupcakes cool, beat together the powdered sugar, butter, espresso powder, and milk until the frosting is light and fluffy.
8. Once the cupcakes are completely cool, frost them generously with the espresso frosting.

Rich in flavor with a moist, tender crumb, these cupcakes are a coffee lover’s dream. Serve them alongside a freshly brewed cup of espresso for an indulgent afternoon treat, or as a decadent dessert at your next dinner party.

Orange Creamsicle Cupcakes with Vanilla Frosting

Kickstart your summer with these Orange Creamsicle Cupcakes, a delightful twist on the classic nostalgic treat. Infused with the bright zest of oranges and topped with a cloud-like vanilla frosting, these cupcakes are a perfect blend of citrusy and creamy flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tbsp orange zest
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• For the frosting: 1 cup unsalted butter, softened, 4 cups powdered sugar, a splash of whole milk, and 2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract, orange zest, and orange juice.
4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet ingredients, alternating with the milk, starting and ending with the flour mixture.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cupcakes cool, make the frosting by beating the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, beating until smooth and fluffy.
7. Once the cupcakes are completely cool, frost them generously with the vanilla frosting.

Just as you remember from childhood, these cupcakes offer a soft, moist crumb with a burst of orange in every bite, balanced by the sweet, creamy frosting. Serve them at your next picnic or as a bright finish to a summer dinner party.

Mint Chocolate Chip Cupcakes with Mint Frosting

Brimming with the refreshing zest of mint and the rich depth of chocolate, these Mint Chocolate Chip Cupcakes with Mint Frosting are a delightful twist on the classic dessert. Perfect for any occasion, they promise a burst of flavor in every bite, elegantly balanced between sweet and refreshing.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup water
• 1/3 cup vegetable oil
• 1 tbsp white vinegar
• 2 tsp vanilla extract
• 1/2 cup mini chocolate chips
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1-2 tbsp milk
• 1 tsp peppermint extract
• A couple of drops of green food coloring (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
3. Add the water, vegetable oil, vinegar, and vanilla extract to the dry ingredients, mixing until just combined. Tip: Overmixing can lead to dense cupcakes, so stir until the batter is smooth but no longer.
4. Fold in the mini chocolate chips gently.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Tip: An ice cream scoop can help distribute the batter evenly for uniform cupcakes.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking to ensure even cooking.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, milk, peppermint extract, and food coloring if using, beating until light and fluffy.
9. Frost the cooled cupcakes using a piping bag or a knife, and garnish with additional chocolate chips if desired.

So, these cupcakes offer a moist, chocolatey base speckled with melty chocolate chips, topped with a light, minty frosting that’s not too overpowering. Serve them at your next garden party for a dessert that’s as visually appealing as it is delicious.

Apple Cinnamon Cupcakes with Caramel Drizzle

Just imagine biting into a moist, fluffy cupcake where the warmth of cinnamon meets the sweet tang of apples, all crowned with a luscious caramel drizzle that dances on your palate.

Ingredients

• 1 1/2 cups of all-purpose flour
• 1 tsp of baking powder
• 1/2 tsp of baking soda
• 1/2 tsp of salt
• 1 tsp of ground cinnamon
• 1/2 cup of unsalted butter, softened
• 3/4 cup of granulated sugar
• 2 large eggs
• 1 tsp of vanilla extract
• 1/2 cup of buttermilk
• 1 cup of finely chopped apples
• 1/2 cup of caramel sauce for drizzling

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
4. Add the eggs one at a time to the butter mixture, beating well after each addition, then stir in the vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients, mixing just until combined.
6. Gently fold in the chopped apples until evenly distributed throughout the batter.
7. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, drizzle each cupcake with caramel sauce just before serving.

Now, these cupcakes boast a tender crumb that’s perfectly balanced with the juicy bits of apple and a hint of spice. For an extra indulgent twist, serve them slightly warm with a scoop of vanilla ice cream on the side.

Conclusion

Every baker knows that cupcakes are the perfect treat for any occasion, and our roundup of 20 delicious recipes proves just that! From classic flavors to creative twists, there’s something here for everyone. We invite you to try these recipes, share your favorites in the comments, and spread the sweetness by pinning this article on Pinterest. Happy baking!

Bella Bacinos