5 Yummy Cupcake Recipes

Cupcake recipes remind us of celebrations, first birthday parties, and childhood. There are so many flavor combinations, colors, and ingredients to make this playful treat. They make for an epic event and are not too hard to make. Everyone loves cupcakes, from the general vanilla and chocolate to your more complex like carrot cake and more! That said, here are 5 yummy cupcake recipes. 

1. White Chocolate Strawberry

Cupcake recipes come in all shapes and sizes to fit all pallets. This white chocolate strawberry cupcake is a uniquely flavorful fusion of ingredients. The icing is smooth and rich with cremes and butter, while the batter has the perfect bounce and fluffiness all cupcake recipes should have. The tangy sweetness of the strawberries also adds some spark to this dessert.

Ingredients 

• 1 and 3/4 cups (207g) cake flour 
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 3 egg whites, at room temperature
• 1/4 cup (60g) sour cream or plain yogurt, at room temperature
• 1 and 1/2 teaspoons pure vanilla extract
• 1/3 cup (80ml) whole milk, at room temperature
• 1/4 cup reduced strawberry puree

  White Chocolate Strawberry Frosting

• 1 cup (about 25g) freeze-dried strawberries
• 1 cup (230g) unsalted butter, softened to room temperature
• 2 cups (240g) confectioners’ sugar
• 6 ounces (170g) white chocolate, melted and slightly cooled 
• 1/4 cup (60ml) heavy cream, half-and-half, or milk
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon salt
•  fresh strawberries coated with 2 ounces melted white chocolate

Instructions 

1. Make the reduced strawberry puree and allow it to cool completely. To make puree 1/2 lb of strawberries. You should have a little over 1/2 cup. Stirring occasionally, simmer the puree over low-medium heat for 20 minutes OR until you’re left with 1/4 cup or a little over 1/4 cup. Allow cooling completely before using in the cake batter. It can be refrigerated to speed up the cooling process. I recommend making the reduced puree the day before, so it has plenty of time to cool down. I cover and place it in the refrigerator overnight. Use 1/4 cup in the cupcake.
2. Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2-3 liners – this recipe makes 14-15 cupcakes. Set aside.
3. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
4. Using a handheld or stand mixer fitted with a whisk attachment, beat the butter and sugar together on high speed until smooth and creamed, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites on high speed until combined, about 2 minutes. Beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until incorporated. With the mixer still running on low, slowly pour and mix in the milk until combined. Do not overmix. Whisk in 1/4 cup of reduced strawberry puree, making sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. 
5. Pour/spoon the batter into the liners. Fill only 2/3 full to avoid baking over the sides. Bake for 20-22 minutes, or until a toothpick inserted in the center comes out clean. 
6. Allow the cupcakes to cool completely before frosting. Time-saving tip: Melt the white chocolate for the frosting when the cupcakes are almost finished cooling. You can melt it in a double boiler or use the microwave. I melt it in the microwave in 20-second increments, stopping and stirring after each. Let it cool down for 15 minutes before using the frosting in the next step.
7. Process the freeze-dried strawberries into a powdery crumb using a blender or food processor. You should have around 1/2 cup. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle or whisk attachment, beat the butter for 1 minute on high speed until completely smooth and creamy. Add the confectioners’ sugar, strawberry powder, melted and cooled white chocolate, 2 Tablespoons heavy cream, vanilla extract, and salt, and beat until combined and creamy. Add 2 more Tablespoons of heavy cream to slightly thin out, if desired. Taste, then add another pinch of salt if desired.
8. Frost cooled cupcakes, dip strawberries, and place in the center and serve.

2. Oreo Cupcake 

Cookies and cream are a really great flavor, so adding oreo cupcakes to your list is a must. This sweet treat is almost too good to be true and would make any birthday party a big hit. This recipe can be tweaked by adding or excluding cocoa powder. 

Ingredients  

Cupcake Batter

• 2 cups all-purpose flour (240g)
• 1 cup sugar (200g)
• 1/4 teaspoon baking soda (1g)
• 1 1/2 teaspoons baking powder (5g)
• 1/2 tsp salt
• 3/4 cup unsalted butter (170g), room temperature
• 3 egg whites
• 1 teaspoon vanilla extract (5mL)
• 1/2 cup sour cream (120g)
• 1/2 cup whole milk (118mL)
• 1 cup chopped Oreos

Frosting  

• 1 1/2 cup unsalted butter (342g), room temperature
• 4 cups confectioners’ sugar (440g)
• 1/4 cup cream (60mL), added as needed
• crushed Oreos (120g)
• 1 tsp vanilla extract (5mL, optional)

Instructions 

1. Preheat oven to 350 degrees F. Add papers to a cupcake baking sheet. Roughly chop enough Oreos to end up with about a cup.
2. Sift the flour, sugar, salt, baking soda, and baking powder together in a large bowl, then set aside.
3. Mix the egg whites, sour cream, milk, and vanilla extract in a medium bowl.
4. Cream the butter in a stand mixer fitted with a paddle attachment or a large bowl using an electric hand mixer.
5. Beat the dry ingredients into the butter until well incorporated; scrape the bowl at least once. You’ll end up with a crumbly mixture.
6. Add the wet mixture to the butter/flour mixture and mix on low until combined. 
7. Fold in the chopped Oreos and mix until distributed.
8. Divide the mixture evenly into cupcake papers using an ice cream scooper.
9. Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.
10. For the frosting: Beat the butter until light and fluffy. Add the confectioners’ sugar, vanilla, and cream and mix.
11. Crush the Oreos, add to the buttercream, and mix until combined.
12. Frost cupcakes and enjoy! 

3. Pumpkin Spice Cupcake 

This pumpkin spice cupcake makes you feel warm inside and perfect for the holidays or a nice chill day on the couch. The hints of spices like nutmeg and cinnamon really are an excellent addition to the recipe. Also, the maple cream cheese buttercream is rich and creamy with a heavenly taste. 

Ingredients  

Cupcake Batter 

• 1 ¾ cups all-purpose flour (217g)
• 1 teaspoon baking powder
• ½ teaspoon kosher salt
• 1 Tablespoon Pumpkin Spice Mix OR substitute ( 2 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp mace, 1/8 tsp cloves)  
• ½ cup light brown sugar, packed (115g)
• ½ cup granulated sugar (115g)
• ½ cup unsalted butter, room temperature (113g)
• 4 eggs
• 1 teaspoon vanilla
• ½ cup  Plain pumpkin puree (115 g)
• 2/3 cup buttermilk (172 g)   

Frosting 

• 600g cream cheese, room temp, 21 ounces
• 250g butter, room temp, 18 Tablespoons
• 220g (2 cups) powdered sugar
• 20g (2 Tbsp) lemon juice, the juice of 1 lemon
• 1 teaspoon vanilla extract
• 1 tablespoon Maple Syrup 
• 1/4 tablespoon ground cinnamon
• Note: Combine all ingredients and mix well and store in the refrigerator until ready to use.  

Instructions 

1. Preheat the oven to 350° and line 14 standard muffin tins with cupcake liners. 
2. In a medium bowl, whisk together flour, baking powder, salt, and all spices; set aside. 
3. In a large bowl, beat sugars and butter with a hand mixer or a stand mixer fitted with the paddle attachment until light and fluffy. Add eggs one at a time, beating well between each addition. Add the vanilla after the last egg. 
4. Add the pumpkin and mix on medium until smooth and creamy, about 30 seconds. 
5. Alternately add flour and buttermilk, beginning and ending with flour. Add a third of the flour, then half of the buttermilk, and repeat. Fold the last flour addition in by hand to avoid over mixing. 
6. Scoop into prepared tins, filling almost to the top of the cup. Bake in a preheated oven for 16-20 minutes or until a toothpick comes out with a few clinging crumbs in the center. Mine took 18 minutes.
7. Remove immediately from muffin tins to cool completely on a wire rack
8. Once cool, add frosting and enjoy! 

4. Sweet Potato Cupcake

Who doesn’t love sweet potatoes? This cupcake recipe pack incredible flavor. It is a soft, moist buttermilk pumpkin cake spiced to perfection. The recipe is also decadent and lightly spiced with cinnamon and ginger, and dark brown sugar to add a lovely hint of sweetness.  Also, you can have it for breakfast. I won’t tell if you won’t! 

See Also

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Ingredients 

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons cinnamon 
• 1/8 teaspoon freshly ground nutmeg
• ½ teaspoon ginger
• ½ teaspoon kosher salt
• ½ cup light brown sugar (packed)
• ½ cup granulated sugar
• ½ cup unsalted butter (room temperature)
• 1 teaspoon lemon zest ( 1 small lemon)
• 4 eggs
• 1 ½ teaspoons vanilla
• 1 cup sweet potato puree (about 2 small potatoes boiled and mashed until smooth)
• 2/3 cup whole milk  

Pecan Topping (optional)  

• ½ cup dark brown sugar (packed)
• 1/3 cup flour
• 6 tablespoons melted butter
• 1 cup chopped pecans 
• Dash Saigon cinnamon
• Pinch kosher salt

Instructions

1. Mix all the topping ingredients together in a medium bowl and set aside. (optional, if making topping) 
2. Preheat your oven to 350° and line 16 muffin tins with liners (I use 2 plain liners).
3. In a medium bowl, whisk together flour, baking powder, soda, salt, and all spices; set aside.
4. In a large bowl on in the bowl of a stand mixer fitted with the paddle attachment, cream sugars, butter, and lemon zest together with a hand mixer until thickened, 3-4 minutes. Add eggs one at a time, beating well between each addition. Add the vanilla with the last egg.
5. Add the sweet potato puree and mix on medium until smooth and creamy, about 30 seconds.
6. Alternately add flour and milk, beginning and ending with flour. I add a third of the flour, then half the milk, and repeat. Fold the last flour addition in by hand to avoid over mixing.
7. Scoop into prepared tins, filling almost to the top of the cup. Add a generous amount of topping on the top of each cupcake, pressing some down inside. Bake in preheated oven 15-20 minutes or until a toothpick inserted near the center comes out with a few clinging crumbs. Mine took 17 minutes.
8. Remove immediately from muffin tins to cool completely on a wire rack.
9. Add your favorite icing or top with the pecan mixture, and enjoy! 

5. Not So Simple Chocolate Cupcake

This chocolatey delicious dessert should be added to your cupcake recipes because its just that good. The notes of lavender gives it a special floral fruity flavor. The rich chocolate pairs well and compliments the goodness of the cupcake.  

Ingredients 

Cupcake Batter 

• 2 ½ cups (300g) All-Purpose Flour 
• 1 tsp Baking Soda
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 2 Eggs
• 2 cups Sugar
• 1 cup Sour Cream
• 1/2 cup Vegetable Oil
• 2 tsp Vanilla
• 3/4 cup Dutch Processed Cocoa Powder (regular cocoa can be used too)
• 3/4 cup Hot Freshly Brewed Coffee

Lavender Blackberry Frosting

• 7 cups Confectioners Sugar, sifted
• 1/4 cup Culinary Lavender
• 2 cups Unsalted Butter, at room temperature
• 3/4 cup Blackberry Jam
• Pinch of Salt

Instructions 

1. Preheat oven to 350°F. Prepare 2 cupcake pans (24 total cupcakes) with cupcake liners. In a large mixing bowl, add the flour, baking soda, baking powder, and salt. Whisk together to combine. Set aside.
2. In another large bowl, add eggs, sugar, sour cream, vegetable oil, and vanilla. Whisk together until smooth and well combined.
3. In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add the cocoa mixture into the mixing bowl with the wet ingredients (eggs, sour cream, etc.), then mix until smooth.
4. Add the wet ingredients into the bowl with the dry ingredients, and mix until smooth. Pour the cake batter into the prepared cupcake pans, filling 2/3 full, and bake for 20 minutes or until an inserted toothpick comes out clean. Allow to cool completely before frosting.
5. For the frosting: Add 2 cups of confectioners sugar and lavender to a food processor. Process until no large pieces of lavender are apparent – about 3-4 minutes. Using a fine mesh sieve, sift the lavender sugar to remove any leftover large pieces of lavender and discard them. Set the sugar aside. 
6. Add butter to a stand mixer fitted with the whisk attachment. Beat on high until butter is doubled in volume, and looks light and fluffy.
7. Turn the stand mixer to low and slowly add the lavender confectioners sugar and the other 5 cups of confectioners sugar. Beat until completely incorporated, then add in the blackberry jam and salt. Beat until well-combined and fully incorporated.
8. Once cupcakes are cooled down frost and enjoy!  

Cupcake recipes are really amazing for anytime of day and occasion. They are tasty with a lot of flavor. What are some yummy cupcake recipes you enjoy and would recommend? Tell us in the comments and have fun making these recipes that I have included above. 

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