How many cupcake recipes do you have on hand? I think most of us have at least one chocolate and one vanilla we swear by, but what about something more fun?
Cupcakes are anything but boring, and there are so many ways to jazz them up!
From citrus or spiced sponges to yummy fillings and velvety frosting, the options are endless. Best of all, they’re perfect individual portions, so nobody is left fighting for that one big piece.
And remember, you can also have fun with the wrappers. So, why not find something bright, glittery, and worthy of your next Instagram post?
The perfect vanilla cupcake should be light, airy, and firm enough to hold its own under a mountain of frosting.
This recipe delivers, and then some!
Butter is the key to getting the richest flavor possible, while the buttermilk guarantees the crumb will stay moist.
In my opinion, a chocolate cupcake should be so chocolatey, you won’t need chocolate frosting.
With this recipe, you could add anything from vanilla or coffee to salted caramel, and you’ll still get plenty of intense cocoa goodness.
Unsweetened natural cocoa powder is the key to that flavor, though it couldn’t hurt to add a dash of espresso powder, too.
Not only do these cupcakes have mini-chocolate chips dotted throughout the crumb, but they’re also stuffed to the brim with cookie dough filling.
The eggless cookie dough frosting is thick and tastes just like you’d expect. Plus, it’s made with condensed milk for added creaminess.
Top it all off with cookie dough frosting for a super nostalgic treat.
Although this is technically just a vanilla cupcake, it’s made with brown sugar, making it golden in color and deeper in flavor.
Since you’ll fill it with a generous helping of salted caramel, you could get away with any vanilla cupcake recipe you prefer.
I also suggest using brown sugar to make the frosting.
These cinnamon cupcakes with fluffy cream cheese frosting will be all the rage at your next party.
Snickerdoodle cookie lovers will swoop in fast, so be sure you make enough!
Serve these with a piece of cookie nestled into the frosting and an extra dusting of cinnamon sugar.
When made from scratch, you really can’t beat carrot cake. It’s ultra-moist and loaded with yummy extras, like raisins and nuts.
And, of course, you’ll have to include a big portion of tangy cream cheese frosting to the top.
Boost that wonderful spicy flavor by adding orange zest to the batter, and try toasting the nuts to help boost their natural taste.
With their bright red crumb and contrasting white frosting, red velvet cupcakes will always stand out in a crowd.
They’ll have hints of cocoa and vanilla, and they’re some of the most tender cupcakes you’ll ever eat.
Remember to use gel food coloring to make these as vibrant as possible.
Creme brûlée has the most beautiful contrasting textures, and it’s incredibly easy to make.
The luscious custard filling paired with that crunchy, almost-burnt sugar top is way too dreamy to share.
With these cupcakes, you can bring that fancy dessert to any occasion.
Speaking of fancy desserts, tiramisu isn’t known to be the most portable of sweet treats. But with this recipe, you can enjoy it anytime and anywhere!
Start with a lovely brown sugar and coffee-infused cupcake, then soak it with lashings of coffee syrup.
Finally, it’s all topped off with a heavenly mascarpone and coffee frosting. Oh, and don’t forget the cocoa dusting.
Creamsicles are bright and sweet with satisfying orange flavors blended with plenty of creamy goodness.
One bite of this, and you’ll be transported right back to your childhood.
I think these are best served with added orange zest in the frosting. They’ll look extra effective with a swirl of vanilla and orange on top.
If you need a light and zesty treat to feed a crowd, these Key lime cupcakes should be at the top of your list.
Like Key lime pie, they’re delightfully tart and loaded with lime flavor. It’s in the cupcake and the frosting, so you don’t have to worry about these being bland.
Dip the edges in crushed graham crackers to serve.
Twix candy bars are as close to perfection as you can get. With a crumbly shortbread base, chewy caramel filling, and lashings of chocolate coating, they’re downright addictive.
As a cupcake, they’re just as delicious.
The chocolate cupcake is infused with Twix flavor, thanks to the piece of candy baked right in the middle. Finish it with extra caramel on top and get ready to reach for seconds.
Alternatively, you could use vanilla cupcakes and drizzle melted chocolate along with caramel over the top.
What better way to make Snickers cupcakes than adding chopped-up candy bars to the top? They’ll give this fantastic texture and plenty of flavor.
That said, between the chocolate cupcake, caramel filling, and velvety smooth peanut butter frosting, there’s no denying the inspiration behind these.
Who doesn’t love banana splits? This frosty treat is loaded with ice cream, sweet bananas, chocolate sauce, and plenty of whipped cream.
Unfortunately, it also melts like crazy!
So, why not make them summer-proof and serve these banana split cupcakes instead?
Bring the flavor of summer inside with these intensely sweet and rich s’more cupcakes.
It all starts with a simple graham cracker base, onto which you’ll bake chocolate cupcakes. Then comes the marshmallow frosting and added chocolate sauce.
So you won’t miss the smoky goodness, try toasting the tops with a chef’s torch.
Nothing brings sunshine to your dessert table quite like a batch of yellow lemon cupcakes.
Since there’s a lot of zest in the cupcake, you’ll need to blitz it with sugar, so it doesn’t make the crumb grainy. Luckily, this also helps to release the oils, making them extra citrus-flavored.
Add a layer of lemon frosting, and they’ll be wonderfully tart. Of course, if you want to make them lip-smacking and tart, you should include a lemon curd filling, too.
Here’s another classic summer treat in cupcake form. If you have extra fresh strawberries, I highly recommend giving this recipe a try.
If you plan to serve these right away, feel free to use regular sweetened whipped cream. But if you need to make them ahead, the whipped vanilla buttercream will hold much better.
Either way, adding the fruit sooner will allow the juices to soak into the cupcake, adding tons of sweet yumminess to every bite.
If you’ve ever made pumpkin bread, you’ll know that it’s insanely tender and wonderfully spiced. The only missing (in most recipes) is frosting.
That’s why I love these cupcakes so much.
They’re so moist and loaded with pumpkin spice deliciousness, plus they’re covered in a dreamy, tangy, and lightly spiced cinnamon frosting. It doesn’t get much better than that.
Where the above recipe is ideal for fall, these decadent cupcakes are super festive and perfect for your next Christmas party.
The cupcakes are incredibly rich and full of cocoa and peppermint flavors. It’s boosted even more with a layer of silky ganache.
The best part has to be the crunchy candy canes sprinkled over refreshing peppermint and cream cheese frosting.
Gingerbread is known to be deep, dark, and just sweet enough to curb any cravings. These cupcakes are just that, using molasses, brown sugar, and plenty of spice.
What’s extra special, though, is the brown butter and cinnamon frosting. Brown butter needs a little more time, but it’s more than worth it!
The nutty taste of the butter pushes these over the edge, and I guarantee you’ll spend all night giving out the recipe.
Sweet blueberries and tart lemons pair so well together. Not only do they balance each other out perfectly, but they also look fantastic in any cake.
To keep the berries from sinking in the moist lemon cupcake, toss them in a bit of flour.
Also, be sure to use fresh blueberries. Frozen blueberries might be easy to find, but the juices will seep out, staining the crumb grey/blue.
Nutella has the ideal blend of hazelnut and chocolate, and I think most of us would agree the stuff is to die for.
Now, picture it stuffed in a chocolate cupcake and made into a thick and creamy frosting.
Did I mention that the cupcake is also full of hazelnut liqueur?
Wondering how these could be any more decadent than the recipe above? You’ll be delighted to hear they’re full of chocolate layers that go way beyond just the sponge.
You’ll use a dark chocolate cake mix and chocolate fudge pudding. That blend will make these unbelievable moist and flavorful.
But it doesn’t end there! There are also chocolate chips in the cake and super-rich chocolate and sour cream frosting.
In my opinion, baked cheesecakes are the best of the best. Unfortunately, they’re often tricky to make (I’m looking at you, water bath!), and they’ll take quite a bit of time.
Not only do whole cheesecakes need an hour in the oven, but they’ll also need an hour to cool, plus at least 12 hours in the fridge to set correctly.
So, let’s just skip all that drama and make these delightful cheesecake cupcakes instead! They’re freezer-friendly, easy to modify, and ready in under 2 hours (including cooling).
Like lemon and blueberry, lemon and raspberry is a classic and super popular pairing.
When they’re fresh and ripe, raspberries are exceedingly sweet with just a hint of tartness, and you can’t beat that terrific vibrant color.
Remember that brown butter frosting from above? When I said it’s worth the extra time, I was serious!
You won’t believe how this one ingredient changes the flavor profile of this cupcake. It’s nutty, sort of tastes toasted, and those tiny brown flecks give this amazing character.
All that combined with sweet peaches make these a little more grown-up than your average cupcake recipe.
You might think a double dose of peanut butter would be cloying, but I promise, the light cupcake and sweet frosting offer just the right amount of flavor.
Try adding a drizzle of chocolate to the top, or fill the cupcake with ganache to make these more like peanut butter cups.
Or maybe add some strawberry jam for an irresistible PB&J finish.
Since these cupcakes use maraschino cherries, they don’t have a strong cherry flavor.
For those who love these bright and chewy treats, this cupcake recipe is super colorful and full of yummy, sweet elements.
The pink color is optional, but I think it makes them extra special
This is one cupcake recipe that should be reserved for adult-only parties. With all that tequila in the frosting, it’s not the most kid-friendly!
Luckily for us margarita lovers, this is zesty, sweet, and perfectly boozy.
If you want to up the taste, try brushing the baked cupcakes with syrup made using sugar, tequila, and Grand Marnier.
Also, consider dusting a little Tajin over the top too. That excellent spicy and lime seasoning will make these beyond scrumptious.
With its mild and delicate flavor, it can be a challenge to get enough coconut flavor into a cake. Luckily, this recipe pulls it off, using coconut milk and shredded coconut in the cake and frosting.
You’ll need to use unsweetened coconut for this; otherwise, it will be too much sugar. Also, try toasting the coconut before adding it to the top.
For a tropical kick, add some mango or pineapple to the middle.
There’s nothing better after a long cold day than a creamy coffee loaded with boozy Baileys Irish Cream.
These are almost like the tiramisu recipe above, only you’ll use Baileys in the cake and frosting. You’ll also add coffee into the mix rather than soaking the cake in syrup.
As the name suggests, you’ll use three different kinds of milk to make these insanely luscious and creamy cupcakes.
Once the vanilla cupcakes are baked and cooled, you’ll poke holes all over, then pour a mixture of sweetened condensed milk, evaporated milk, and heavy cream over the top.
This will soak into the cake, leaving them moist, sweet, and a sure-fire crowd-pleaser.
Are you on the hunt for the perfect New Year’s Eve cupcake? Look no further! These champagne cupcakes are just what you need.
It’s as easy as using champagne (or your favorite sparkling wine) in place of water when making boxed vanilla cake mix.
There’s also champagne in the frosting, and they wouldn’t be complete without some edible gold stars to decorate with.
Piña colada cocktails infuse sweet coconut rum with pineapple. They’re creamy, cold, and best served on a beach somewhere.
But when that craving hits and there are no waves in sight, these cupcakes are the next best thing.
You’ll find pineapple juice and crushed pineapples in the cake, which keeps things moist and flavorful.
Unlike caramel, which is usually just sweet, toffee should intensely flavorful and beautifully crunchy.
It’s usually cooked for a bit longer, adding even more toffee taste and a texture you’ll just love.
Between the chocolate-covered toffee bits in the crumb and a light and creamy caramel frosting, this is another recipe you won’t want to share.
If you don’t have the time, the chocolate dip is optional, and you could always just drizzle some over the top instead. But the extra toffee on top is a must!
Marble cake is for those of us who have a hard time choosing between chocolate and vanilla.
Instead, you’ll get the best of both worlds, with the two flavors coming together to make one yummy and fun cupcake.
It’s even better with a chocolate and vanilla swirl of frosting on top.
Birthday cake (aka Funfetti) cupcakes are every kid’s dream! They’re so colorful and fun, and since they’re vanilla, you know that everyone will love them.
Be sure to grab rainbow jimmies for this as they hold their shape and color better, and remember to only add them right at the end.
If you add the sprinkles and let the batter sit, the color will start to bleed.
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