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

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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.

Top 7 cupcake recipes recipes from across the web

The most viewed cupcake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Banana and cinnamon cupcakes

Pumpkin Spice Cupcakes With Cream C...

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Lemon & poppyseed cupcakes

Top 7 cupcake recipes recipes from across the web

The most viewed cupcake recipes recipes by Recipe Cart users, saved from over 6,000 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

The most viewed cupcake recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine