best cupcakes recipe

These Cotton Candy Cupcakes are fun, extremely delicious, and full of classic cotton candy flavor! They're perfect for celebrations and your kids will love them!

Cotton Candy Cupcakes Recipe

all purpose flour

sugar

tsp baking soda

tsp baking powder

tsp cotton candy extract

sour cream

milk

salted butter,

Pink/burgundy icing color

Royal blue/cornflower blue icing color

butter

shortening

water

Cotton candy

2. Whisk together flour, sugar, baking soda and baking powder in a large mixing bowl.

3. Add egg whites, cotton candy extract, sour cream and milk and mix on medium speed just until smooth. Do not over mix.

5. Divide batter evenly between two bowls and die one pink and one blue. I used a mix of two shades of pink and blue icing color, noted above.

6. Fill cupcake liners a little more than half way, adding a little bit of each color to each liner.

8. Allow to cool for 1-2 minutes, then remove to cooling rack to finish cooling.

1. Combine butter and shortening and mix until smooth.

2. Add 2 cups of powdered sugar and mix until smooth.

3. Add cotton candy extract and 1-2 tbsp of water or cream and mix until smooth.

4. Add remaining powdered sugar and mix until smooth.

5. Add a little more water or cream until desired consistency is reached.

6. Divide icing evenly between two bowls and die one pink and one blue. I used a mix of two shades of pink and blue icing color, noted above.

7. To pipe icing onto cupcakes with dual tone, add pink icing to one piping bag and blue icing to another. Place both piping bags into a third piping bag, fitted with your icing tip. I used Ateco 844, but Wilton 1M would work as well.

8. Top cupcakes with cotton candy or cotton candy flavored suckers. Note that the cotton candy or suckers should added to cupcakes shortly before displaying or serving. If left on the cupcakes in an air tight container, the moisture from the cupcakes will “melt” the cotton candy.

These Snickers Cupcakes are over the top delicious! They're decadent, chocolatey, caramel-y, peanut butter-y and so rich! You have to try them!

Snickers Cupcakes

flour

Hershey’s Special Dark Cocoa powder

tsp salt

buttermilk

vegetable oil

vanilla

tbsp milk

tbsp butter

oz Kraft caramels, wrappers removed

peanuts

marshmallow fluff

tsp vanilla extract

peanut butter

tbsp cocoa

snickers,

1. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

2. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

3. Add vanilla to boiling water and add to mixture. Mix well.

4. Pour into cupcakes pans and bake at 300 degrees for about 20-25 minutes.

5. When done, remove cupcakes from oven and cupcake tin and allow to cool.

6. While cupcakes cool, make the filling. Add milk, butter and caramels to a pot over medium heat and melt, stirring constantly.

7. Once melted and smooth, add peanuts and marshmallow fluff and stir until combined.

8. Remove from heat and allow to cool and thicken for about 30-35 minutes.

9. Once cupcakes are cool and filling is ready, cut out a hole out of the top part of the cupcake to add the filling.

10. Fill the hole with the caramel filling.

11. To make the icing, beat the shortening and butter until smooth.

12. Slowly add 3 cups of powdered sugar. Mix until combined.

13. Mix in the vanilla extract, peanut butter and 1 tbsp water or milk.

14. Add the rest of the powdered sugar and mix until smooth. Add more water or milk until the right consistency.

16. To make the glaze, whisk together powdered sugar, cocoa and milk. Drizzle over cupcakes.

17. Top cupcakes with half of a mini Snickers.

These Nutella Fluffernutter Cupcakes are a moist peanut butter cupcake filled with marshmallow fluff and topped with Nutella frosting. They're fun to make and extraordinarily delicious!

Nutella Fluffernutter Cupcakes

(104 grams) sugar

(45 grams) lightly packed light brown sugar

¼ cup (56 grams) unsalted butter, room temperature

(60 milliliters/58 grams) sour cream, room temperature

(163 grams) all purpose flour

salt

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

marshmallow cream/fluff

(84 grams) butter

(36 grams) shortening

(157 grams) Nutella

(518 grams) powdered sugar

Chocolate sauce,

Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners.
2

. In a large mixing bowl, cream sugar, butter and peanut butter until light in color and fluffy, about 3-4 minutes.

. Add sour cream and vanilla extract and mix until well combined.

. Add egg whites in two batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Combine dry ingredients in another bowl, then combine milk and water in another bowl. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.

. While cupcakes are cooling, make the frosting. Beat the butter, shortening and Nutella together until smooth.

. Add about half of the powdered sugar and mix until smooth.

0. Add the water or cream and mix until smooth.

1. Add the remaining powdered sugar and mix until smooth. Set frosting aside.

2. Once cupcakes are completely cool, cut out the centers. I use a cupcake corer.

3. Fill the centers with marshmallow cream/fluff.

4. Pipe the frosting on top of the cupcakes. I used Ateco tip 844, but the Wilton 2D or 1M would create a similar look.

5. To decorate the cupcakes, top each with a large marshmallow, the drizzle with chocolate sauce.
Store cupcakes in an air tight container at room temperature. Cupcakes are best for 2-3 days. Best to add chocolate sauce drizzle decoration shortly before serving.

These S'mores Cupcakes are to die for! Super moist chocolate cupcakes with a graham cracker crust, topped with a super light and airy marshmallow frosting!

S'mores Cupcakes

(168 grams) graham cracker crumbs

tbsp (70 grams) butter, melted

tbsp (65 grams) sugar

(130 grams) all purpose flour

(207 grams) sugar

tbsp (43 grams) Hershey’s Special Dark Cocoa powder

(120 milliliters) buttermilk

(120 milliliters) vegetable oil

(120 milliliters) boiling water

eggs

tsp cream of tarter

Chocolate sauce (I used Hershey’s Hot Fudge topping)

Graham cracker crumbs

1. Preheat oven to 325 degrees and prepare a cupcake pan with liners.

2. In a small bowl, combine crust ingredients and mix well.

3. Press about 1 1/2 tbsp of the mixture into the bottom of each cupcake liner.

4. Bake crusts for 7 minutes then remove and set aside.

5. To make the cupcakes, add all dry ingredients to a large bowl and whisk together.

6. Add egg, buttermilk and vegetable oil to the dry ingredients and mix well.

7. Add vanilla to boiling water and add to mixture. Mix well.

8. Pour batter into cupcake pan, filling a little more than half way, and bake at 300 degrees for about 17-19 minutes.

9. When done, remove cupcakes from oven and allow to cool for about 5 minutes. Then remove from cupcake tin and allow to cool.

10. While cupcakes cool, make the meringue frosting. Combine egg whites, sugar, cream of tartar and vanilla extract in a metal, heatproof mixer bowl.

11. Place over a saucepan with simmering water (or use a double boiler).

12. Whisk constantly until sugar is dissolved and whites are warm, to between 120 and 140 degrees on a thermometer, about 4-6 minutes. Remove from heat.

13. Using the whisk attachment, beat on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes.

14. Pipe frosting onto cupcakes (I used Ateco tip 808) and top with chocolate sauce and graham cracker crumbs, if desired.

Made these for the first time and they were fabulous! I didn’t have chocolate syrup, so I instead toasted the frosting with my kitchen torch. Thank you for such a delicious recipe. I will definitely make these again.

Made these cupcakes and they were fso good! The only thing is I don’t know what I did wrong with the frosting? It is too runny? It taste amazing though haha My family still ate the cupcakes..I just wanted to have it more presentable like yours. Can you tell me what I possibly did wrong? Not sure if next time I should just try again. Thank you!! 

This recipe is a keeper! I made them this morning. The only things I changed were that I used half regular and half black cocoa powder as I didn't have Hershey's and I drizzled with ganache. The graham cracker crust is genius!! Very moist chocolate cupcake as well. Thank you so much :)

https://www.youtube.com/watch?v=iKkM2fK6dG0

These S'mores Cupcakes are a super moist chocolate cupcake with a graham cracker crust, topped with a super light and airy marshmallow frosting! So good!

Recipe: https://www.lifeloveandsugar.com/smores-cupcakes/

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you'll definitely want to sink your teeth into.

Boston Cream Pie Cupcakes

tbsp (84 grams), unsalted butter, room temperature (I use Challenge Butter)

(155 grams) sugar

tbsp (86 grams) sour cream, room temperature

tsp (10 milliliters) vanilla extract

baking powder

tbsp (78 grams) sugar

cornstarch

+ 2 tbsp (270 milliliters) milk

tbsp (14 grams) salted butter

oz (338 grams) semi sweet chocolate chips

tbsp (30 milliliters) light corn syrup

+ 2 tbsp (210 milliliters) heavy whipping cream

. In a large mixing bowl, cream butter and sugar together until light in color and fluffy, about 3-4 minutes. Do not skimp on the amount of creaming time.

. Combine dry ingredients in a separate bowl, then combine the milk and water in a small measuring cup.

. Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.

. Fill the cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.

. While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside.

0. Add the sugar, cornstarch and milk to a large saucepan and mix until smooth.

1. Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble.

2. Reduce heat to medium and simmer for 2 minutes. Remove from heat.

3. Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don’t cook the egg yolks.
14

Place the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously.
15

Remove from heat and add butter and vanilla extract. Stir until smooth, then set aside to cool to room temperature.
16

While the cupcakes and cream are cooling, make the chocolate ganache. Put the chocolate chips and corn syrup in a large bowl.
17

Bring the heavy cream to a boil, then pour over the chocolate chips. Allow to sit for 3-5 minutes, then whisk until smooth.
18.

Place the chocolate ganache in the fridge until completely cool and firm, 1-2 hours.
19.

Once everything is cooled and ready, cut out the centers of the cupcakes. I use a cupcake corer, but a knife would work as well.
20.

Divide the pastry cream between the cupcakes and fill in the centers.
21.

Top the cupcakes with the chocolate ganache. I used Ateco tip 844 (Wilton 2D or 1M would work as well) to pipe roses on top. To make the roses, start the piping in the center then create a swirl moving outward. Complete 2-3 rotations until the cupcake is covered, then release pressure and pull the piping bag away.
22.

Refrigerate cupcakes until ready to serve. Cupcakes are best for 2-3 days.

After cooling the ganache is it difficult to pipe it?  Do you need to allow it to come to room temperature first?  This recipe looks wonderful

https://www.youtube.com/watch?v=wdMJ9KdtqQc

These Boston Cream Pie Cupcakes are to die for! Moist vanilla cake, pastry cream filling and a beautiful chocolate ganache topping make this one tasty cupcake you’ll definitely want to sink your teeth into! Recipe: https://www.lifeloveandsugar.com/boston-cream-pie-cupcakes/

Refrigerate cupcakes until ready to serve and serve closer to room temperature. The chocolate ganache will be quite firm when cold. Cupcakes are best if eaten within 3-4 days.

I've made this recipe four times and every time I get to the add eggs part the batter curdles. All of my ingredients are room temperature so that's not the issue. Every time I've tried to save it and end up with a very tough cupcake. I do not recommend adding eggs in two parts. It doesn't give the batter enough time to emulsify the eggs into the fat.

I found the ganache was very hard to ice the cupcakes.

he probado esta receta y es deliciosa, gracias

Top 6 best cupcakes recipe recipes from across the web

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Cotton Candy Cupcakes Recipe

Snickers Cupcakes

Nutella Fluffernutter Cupcakes

S'mores Cupcakes

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

Top 6 best cupcakes recipe recipes from across the web

The most viewed best cupcakes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cotton Candy Cupcakes Recipe

Snickers Cupcakes

Nutella Fluffernutter Cupcakes

S'mores Cupcakes

Boston Cream Pie Cupcakes

Boston Cream Pie Cupcakes

The most viewed best cupcakes recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine