cupcake recipes

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

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These Pumpkin Spice Cupcakes with Cream Cheese Frosting from Good Housekeeping are an instant crowd-pleaser during the fall months. 

Pumpkin Spice Cupcakes With Cream Cheese Frosting

c. all-purpose flour

pumpkin pie spice

baking powder

baking soda

kosher salt

c. pure pumpkin

tbsp. molasses (not blackstrap)

pure vanilla extract

c. (1 stick) unsalted butter,

c. sugar

eggs

cream cheese,

tbsp. butter,

confectioners' sugar

vanilla extract

Turn any gathering into a special occasion with these glamorous cupcakes for grown-ups

Pistachio cupcakes

pistachios

golden caster sugar

butter

self-raising flour

tbsp milk

edible glitter

icing sugar

mint green food colouring

Heat oven to 160C/140C fan/gas 3 and line a 12-hole muffin tin with cases. Put 85g pistachios into a food processor with about half the sugar, then whizz until very finely chopped. Tip into a large mixing bowl with the remaining sugar, butter, eggs, flour and milk and beat until smooth. Divide between cases, then bake on a low shelf for 22-25 mins until a skewer poked in comes out clean. Cool on a wire rack.

For the icing, mix just enough water into the icing sugar to get a very thick but still runny icing – just add 1 tbsp of water at a time. Stir in enough food colouring to give a pretty, pale green colour. If any cakes poke above the top of the cases, trim with a small knife, or scoop out with a teaspoon – being very careful not to release any of the case from the sides of the cake. Put a generous spoonful of icing on each cake and let it gently spread to cover. Chop the remaining pistachios and scatter these over with a pinch of edible glitter. Set, then serve.

This collection of easy Cupcake Recipes will give you plenty of baking inspiration for all your get togethers and sweet tooths!

The 35 BEST Cupcakes

flour

sugar

salt

Choose a recipe that looks tasty. Try something...

Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!

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Bake your new favorite Cupcake Recipe!

Kick your Christmas baking up a notch this year with our gingerbread cupcakes and eggnog frosting - they almost look too pretty to eat!

Gingerbread cupcakes with eggnog frosting recipe

butter, softened

brown sugar

golden syrup

Free Range Eggs

10.00 gm ground ginger

2.50 gm mixed spice

nutmeg,

Chocolate Gingerbread Biscuits,

Star anise, to decorate

icing sugar mixture

white chocolate, melted, cooled

40.00 ml brandy, whisky or dry sherry (optional)

0.63 gm ground nutmeg

Make your Christmas baking a breeze this year with these cute cupcakes, which use Green's Moist Vanilla Cake mix to cut down on time in the kitchen

Christmas tree cupcakes recipe

pkt Green’s Moist Vanilla Cake mix

desiccated coconut

butter, extra, softened

Green liquid food colouring

13.60 gm McKenzie’s Desiccated Coconut, extra

Rainbow pearls, to decorate

chocolate

These zesty cupcakes look so gorgeous you won't want to eat them, but once you start you won't be able to stop

Lemon & poppyseed cupcakes

lemons

poppy seeds

natural yogurt

lemon

yellow food colouring

icing flowers

Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with cupcake or muffin cases. Mix the flour, sugar, lemon zest and poppy seeds together in a large mixing bowl. Beat the eggs into the yogurt, then tip this into the dry ingredients with the melted butter. Mix together with a wooden spoon or whisk until lump-free, then divide between the cases. Bake for 20-22 mins until a skewer poked in comes out clean – the cakes will be quite pale on top still. Cool for 5 mins in the tin, then carefully lift onto a wire rack to finish cooling.

To ice, beat the softened butter until really soft in a large bowl, then gradually beat in the icing sugar and lemon juice. Stir in enough food colouring for a pale lemon colour, then spoon the icing into a piping bag with a large star nozzle.

Ice one cake at a time, holding the piping bag almost upright with the nozzle about 1cm from the surface of the cake. Pipe one spiral of icing around the edge, then pause to break the flow before moving the nozzle towards the centre slightly and piping a second, smaller spiral that continues until there are no gaps in the centre. Slightly ‘dot’ the nozzle into the icing as you stop squeezing to finish neatly. Repeat to cover all the cakes, then top with sugar decorations or scatter with sprinkles.

This easy vanilla cupcake recipe is perfect tender, melt in your mouth, moist and full of wonderful vanilla flavor.

Vanilla Cupcakes Recipe

vegetable oil

unsalted butter (room temperature)

all purpose flour (sifted)

tsp baking powder

tsp baking soda

sour cream (room temperature)

whole milk (or another milk of your choice)

vanilla vanilla

Start by preheating your oven to 325°F then place paper liners in 2 12-cup muffin pans.  You will need 4 more so you can wait until a batch of cupcakes bake before lining with the remaining ones.

In your mixer bowl, add oil and butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4-5 minutes until very pale yellow and fluffy. Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.

Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add baking powder, salt and baking soda. Be careful not to over beat.

Lastly, add sour cream, milk, and vanilla extract, scrape down sides and mix until just combined and turn off mixer.

Scoop batter into liners 3/4s full and bake for 16-19 minutes (mine bake in about 18 minutes) or until a toothpick inserted into the center comes out mostly clean.  They should be completely set in the center.

Remove from oven and allow to cool to room temperature before frosting.

So easy and amazing!!! I love your recipes and how easy they are to follow! These are even amazing without icing (made for my son at daycare and didn’t want to torture the people with sugar rushes lol) but I can’t wait to add the icing next time!

This was the best vanilla cupcake I have ever made or had! This might be a silly question, but I’m no professional baker, is it possible to use this recipe to make a cake instead of cupcakes or do I need to change anything??

I have been looking for the perfect vanilla cupcake and finally found it!  Trust me have tried so many that were fine but not great.  These are so delicious and versatile.  Made them with a little strawberry filling and whipped cream topping and were so good!  This is now my go-to recipe.

I made this recipe 4 times. I wanted to double the batter recipe twice but wasn't sure letting the batter sit while the first batch baked was a good idea. 81 delicious cupcakes! Baked up beautifully with flat tops. Tomorrow I will make the American Buttercream recipe on this site, decorate and be ready for a children's event on Saturday.
I did end up creaming the butter first and then drizzling in the oil. It made for a neater process and definitely cover your mixer for the 2 mi utws at high speed to combine the two. Other than that "tweak" i followed this fantastic recipe as instructed.

I have tried many homemade cupcake recipes and this is by far the best one!  Very moist and tasty. Definitely use the vanilla paste. It is life changing in cupcakes. Thank you for the recipe. Everyone loved them.

What type of frosting do you suggest I pút on cupcake?

The absolute best cupcake recipe (and I have tried many)! This has been my go to cupcake recipe for over 2 years. These cupcakes are perfectly moist and flavorful. Good quality vanilla is key for the best flavor.

I made these for my son's 2nd birthday, they were perfect. i received many compliments on the texture of the cupcake. my spouse who dislikes cake even had one and said they were delicious. had very few leftover which we put in the fridge and i do prefer them at room temp. only changes i made were CANOLA oil because i did not have vegetable oil. i used paper baking cups and doubled the recipe and was able to get 30 cupcakes. i did have to adjust cooking time to about 25 minutes, at 19 they were still very cakey on tooth pick. saving this recipe to make again and again!

Top 8 cupcake recipes recipes from across the web

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

Top Tags

Banana and cinnamon cupcakes

Pumpkin Spice Cupcakes With Cream C...

Pistachio cupcakes

The 35 BEST Cupcakes

Gingerbread cupcakes with eggnog fr...

Christmas tree cupcakes recipe

Lemon & poppyseed cupcakes

Vanilla Cupcakes Recipe

Top 8 cupcake recipes recipes from across the web

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

Top Tags

Banana and cinnamon cupcakes

Pumpkin Spice Cupcakes With Cream C...

Pistachio cupcakes

The 35 BEST Cupcakes

Gingerbread cupcakes with eggnog fr...

Christmas tree cupcakes recipe

Lemon & poppyseed cupcakes

Vanilla Cupcakes Recipe

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