cupcake recipe

Moist dark chocolate cupcakes with a decadent salted caramel cream cheese frosting!

Dark Chocolate Cupcakes with Salted Caramel Frosting

white granulated sugar

brown sugar

all purpose flour

cocoa powder

tsp baking soda

tsp baking powder

salt

buttermilk

black coffee

flavorless oil

almond extract

tsp vanilla extract

sour cream

cream cheese (room temperature)

butter (room temperature)

sugar

caramel sauce

tsp salt

Preheat the oven to 350 degrees.

Line a mini cupcake pan with paper wrappers and set aside. I used a 2 1/4&quot; cupcake pan from Ikea. This recipe makes approximately 32 mini cupcakes, so you may have to work in batches.

In a large bowl, whisk together the white granulated sugar, brown sugar, flour, cocoa powder, baking soda, baking powder, and salt.

Add the egg yolks, buttermilk, coffee, oil, almond extract, and vanilla extract and mix with an electric mixer until thoroughly combined.

Stir in the sour cream.

Fill each cupcake wrapper 3/4 full with batter and bake 15 minutes.

Allow to cool before frosting.

For the cupcakes:

In a large mixing bowl, with an electric mixer, mix together the cream cheese, butter, powdered sugar, caramel sauce, vanilla extract, and salt until smooth.

Add the frosting to a piping bag or a resealable plastic bag with a corner snipped off. Pipe the frosting on to the cooled cupcakes.

For the Frosting:

Sweet days are here to stay with these moist banana cupcakes with cream cheese frosting.

Banana and cinnamon cupcakes

self-raising flour, sifted

caster sugar

cinnamon

milk

butter, melted, cooled

x 59 grams eggs, beaten

vanilla essence

banana (see note)

reduced-fat cream cheese

tbsp pure icing sugar

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5751743652001&=domain=taste

5348771529001-5751743652001

Moist and fluffy red velvet cupcakes topped with decadent and delicious cream cheese frosting. These are a MUST MAKE recipe!!

Red Velvet Cupcakes

all-purpose flour (215 grams)

cocoa powder (5 grams)

sugar (200 grams)

tsp baking soda (1 grams, heaping)

tsp baking powder (4 grams, heaping)

tsp kosher salt (1 grams, heaping)

unsalted butter (170 grams, room temperature)

eggs (room temperature)

Tbsp vanilla extract (30 milliliters)

buttermilk (177 milliliters)

red food coloring

unsalted butter (340 grams, room temperature)

½ lb confectioners sugar (550 grams, sifted)

oz cream cheese (455 grams, room temperature)

tsp vanilla extract (5 milliliters)

kosher salt

Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.

In a large bowl, sift the dry ingredients together (including the sugar). Give it a whisk to combine.

Cut the room temperature butter into tablespoon-sized pieces then add to the dry mixture then mix on low using a paddle attachment until a sandy mixture forms.

In another bowl, whisk together the eggs, buttermilk, vanilla, and food coloring.

Slowly add the wet ingredients to the dry ingredients while mixing on low. Mix until combined, scraping the bowl down as needed.

Distribute the batter evenly into cupcake papers.

Bake at 350F for 15-20 minutes or until springy to the touch.

For the Cupcakes:

Cream the butter. Sift confectioners sugar into a large bowl.

Add room temperature cream cheese to the creamed butter. Add vanilla and a pinch of salt. Beat together.

Add the confectioners sugar a cup at a time. Mix until combined. If you’re wanting a stiffer buttercream, keep adding more sifted confectioners sugar until it’s stiff or chill the buttercream a bit before piping.

Transfer buttercream to a piping bag fitted with a star tip and pipe large dollops on top of each cupcake.

For the Cream Cheese Frosting:

You'll love my moist and fluffy red velvet cupcakes topped with a big dollop of cream cheese frosting! They're beyond delicious and so easy to make! You’ll want to make a double batch of this recipe because people will want seconds!!

Full Recipe: https://preppykitchen.com/red-velvet-cupcakes/

There’s something so addictive about cream cheese frosting; sweetness is tempered with a bit of tang, the texture is creamy and luscious and it’s something you can whip up in a few minutes. I love this frosting on nearly everything but a slightly chocolatey cake creates a special combination known as red velvet!

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How to Make the Best Red Velvet Cupcakes

Cheesecake Chocolate Cupcakes are packed with luscious chocolate and filled with a creamy, tangy surprise on the inside. These are not your average chocolate cupcakes.

Cheesecake Chocolate Cupcakes (Super Moist)

oz cream cheese

mini chocolate chips

all-purpose flour

cocoa powder ((unsweetened))

water

vegetable oil

tbsp white vinegar

oz cream cheese (softened)

tbsp unsalted butter (softened)

confectioners sugar

Combine Cream with Sugar

Beat cream cheese, egg, and sugar in a bowl until fluffy.

Add Chocolate

Cupcake Filling

Combine Dry &amp; Wet Ingredients

Combine flour, sugar, cocoa, baking soda, and salt. Mix in water, oil, and vinegar in small portions.

Fill Cupcakes

Fill muffin cups half full with batter. Top each cupcake with about 1 tablespoon of the cream cheese mixture.

Bake Cupcakes

Bake at 350°F for about 25 minutes, or until a toothpick comes out clean. Cool for about 5 minutes before removing from the cupcake pan and placing on wire rack.

Cupcake

Create Frosting

Whip cream cheese together with butter, vanilla extract, and confectioner&#039;s sugar until fluffy.

Frost Cupcakes

Fill the piping bag with cream and decorate as you wish.

Cupcale Frosting

Learn how to make this easy cupcake recipe and have lots of creative fun decorating them afterwards!

Basic Cupcake Recipe

butter softened/margarine

self raising flour

eggs,

vanilla extract

Preheat oven to 180C/160C fan/gas 4.

Cream the butter and sugar together in a...

Cream the butter and sugar together in a bowl.

Stir in the beaten eggs and vanilla extract.

Sift in the self raising flour and mix...

Sift in the self raising flour and mix until just combined. Take care not to overmix.

Transfer the mixture into cupcake cases, filling half...

Transfer the mixture into cupcake cases, filling half way.

Bake in oven for 20 minutes.

When the cupcakes are ready they will have...

When the cupcakes are ready they will have risen and be a golden brown colour. If in doubt, check they are cooked though by inserting a metal skewer/cocktail stick and checking if it comes out dry.

https://mediavine-res.cloudinary.com/video/upload/hahladkkhgbb4qbkg7px.mp4

Cupcakes are a quick and easy treat to make. Whether you are baking with the kids, or for a special occasion, having an easy go to cupcake recipe will ensure you can always serve up a cake that tastes great. Unleash your creative side by adding your favourite cupcake topping.

How To Make Cupcakes

Homemade chocolate cupcakes are easier than you think to whip up from scratch. These cupcakes are soft, moist, filled with chocolate flavor, and topped with a velvety chocolate buttercream frosting.

Homemade Chocolate Cupcakes

natural cocoa powder ((NOT dutch process))

baking soda

baking powder

eggs

unsalted butter (room temperature)

confectioner's sugar

heavy cream (or milk)

Preheat oven to 325℉. Line a cupcake pan with liners and set aside.

To a large bowl add your dry ingredients : flour, cocoa powder, baking soda, baking powder, and salt. Whisk to remove clumps and set aside.

In a separate bowl, add your wet ingredients: granulated sugar, eggs, buttermilk, warm water, vegetable oil, and vanilla extract. Stir until combined.

Add half of the dry ingredients to the wet ingredients and stir until just combined. Add remaining dry ingredients and mix until just combined. 

Divide cupcake batter between 18 cupcake liners, filling about halfway full. Bake in preheated oven for about 18-20 minutes, or until cupcakes pop back when gently pressed in the center. If an indent is left, your cupcakes need more time.

Remove pan from oven and allow to cool for 5 minutes before transferring cupcakes to a wire rack to finish cooling.

Chocolate Cupcakes

To a large bowl add your butter. Using a hand mixer or stand mixer, beat until creamy and smooth, about a minute. Add confectioner&#39;s sugar 1 cup at a time until incorporated. Add cocoa powder and mix until incorporated. Add vanilla extract and heavy cream and whip at high speed until light and fluffy, about 2 to 3 minutes.

Pipe or spread frosting with a knife onto cupcakes and serve.

Chocolate buttercream frosting

Literally just made these today. Unfortunately I overbaked them just a tad. His was my first time making homemade cupcakes. I didn't make the buttercream icing since I did not have heavy cream. But next time I make these I may put mini chocolate chips in the batter to give it that extra chocolatey tast ☺️😋

https://videos.scriptwrapper.com/4568/pbhgrpmjhbrh4fknzk8g/original/video.mp4

Homemade Chocolate Cupcakes are easier than you think to whip up from scratch. These cupcakes are soft, moist, filled with chocolate flavor, and topped with a velvety chocolate buttercream frosting.

Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream that will impress everyone!

Lemon Blueberry Cupcakes

(222 grams) all-purpose flour,

fine sea salt

(100 grams) granulated sugar

(50 grams) lightly packed brown sugar

egg egg yolk, (at room temperature)

(240 ml) buttermilk, (at room temperature)

lemon

lemon juice

blueberries

(16 grams) all-purpose flour

(115 grams) fresh or frozen blueberries ((thawed and drained if frozen))

(306 grams) powdered sugar, (sifted)

cream

Lemon zest, (to garnish)

Preheat the oven to 350°F. Line two standard muffin tins with 15 paper liners.

In a medium bowl combine the flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, use an electric mixer on medium-high speed to beat the butter and sugars until fluffy and very well combined, about 3 minutes. Scrape down the bottom and sides of the bowl. On medium-low speed, add the egg and yolk and beat until combined, scraping down the bowl as needed. Combine the buttermilk, lemon zest, and lemon juice. Add in the flour mixture and buttermilk mixture in alternating batches, starting and ending with the flour, mixing until just combined.

In a small bowl, toss the blueberries with the remaining 2 tablespoons of flour. Add into the batter and fold with a spatula until combined. Be very careful not to overmix, as that will create dense and gummy cupcakes.

Divide the batter among the prepared muffin tins, filling each 3/4 full. Bake for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.

Make the cupcakes:

Using a blender, immersion blender, or food processor, puree the blueberries. Pass the pureed blueberries through a fine mesh strainer and into a medium bowl to remove the skins. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt and vanilla and beat on medium for 1 minute.

Remove half of the buttercream to a bowl and add the blueberry puree gradually until the buttercream is well-colored and flavored but not too thin. If the buttercream does get too thin, add more powdered sugar to thicken.*

To the plain buttercream, add the cream and beat until well combined.

Make the buttercream:

In a large piping bag fitted with a decorative tip (such as the Ateco #846), use a spoon to scoop the plain frosting into one section of the bag, using your finger on the outside of the bag to help scrape it off. Repeat with the blueberry frosting. Ensure you’re aligning the frosting so it starts at the same place in the bag. Don’t worry if the colors touch each other.

Squeeze the bag to slightly blur the colors together for a watercolor type effect. Twist the bag and squeeze out a test pipe to ensure the colors are coming out evenly before piping onto your cupcakes. Garnish frosted cupcakes with lemon zest.

Serve or store at room temperature for up to 1 day, or in the fridge for up to 3 days. Let come to room temperature before serving.

Swirled Piping:

These were absolutely delicious!!!
I made the cupcakes and served them as muffins (for breakfast) lol😋 everyone thought they were the best! 
I used white wheat flour, and since I didn't  have buttermilk I used about 2/3 cup sour cream and 1/3 cup whole milk. It worked pretty well. I cooked for 19 min. 
Definitely 5⭐️  will be making again!

Husband approved!!!

2nd time ever baking from scratch. I’m in love. After 2 failed attempts having my butter curdle each time, I had my MIL stop by and help me the 3rd time and it was a success. Nothing wrong with failure, that’s how we learn but in the end I got all my ingredients mixed properly and the cake turned out delicious and the buttercream frosting did too. I however didn’t follow this recipe to a T. I made up a homemade blueberry compote to add in the middle of the cakes, then the buttercream on top with whole blueberry mixed into the frosting. No artificial food coloring needed here! Just natural coloring from the fruit.

I have made these a few times now and absolutely love them! Thank you for the great recipe! And they are so easy to make!

First time making cupcakes and wanted to try this recipe. It was easy to follow, and the cupcakes came out really tasty! My frosting was a little too buttery for my taste, but still! Really good cupcakes.

Very lovely and easy. I’m not a baker, and they came out perfectly. I didn’t have enough powdered sugar, so my frosting only had two cups. It was ideal sweetness for my family. It was my first time piping, and I kind of impressed myself (thanks to this recipe, of course).

Lord help me, these cupcakes are amazing!  So yummy and light.  Not to sweet, a little tang and a burst of fresh blueberry.  So good!  I did add a little bit of lemon juice to the plain half of the buttercream, instead of adding the heavy cream.  I could eat a dozen by myself.

Absolutely wonderful. Just wondering if you have any tips for converting this into a whole cake? It was so good I'm going to make it a 3 tier cake for my kid's birthday party.

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Top 7 cupcake recipe recipes from across the web

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

Top Tags

Dark Chocolate Cupcakes with Salted...

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Homemade Chocolate Cupcakes

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