easy cupcake recipe

Cute, delicious, and tasting like cookies – these chocolate chip cupcakes will blow your mind. They’re moist, fluffy and chock-full of chocolate chips. And the brown sugar Swiss meringue buttercream tastes just like cookie dough. It truly doesn’t get much better than this.

Chocolate Chip Cupcakes (Gluten Free)

(240 g) plain gluten free flour blend

almond flour

tsp xanthan gum

tsp baking powder

(200 g) light brown sugar

tsp salt

(140 g) unsalted butter, softened

eggs, room temperature

+ 1 1/2 tbsp (200 mL) milk, room temperature

lemon juice

vanilla paste ((or 2 tsp vanilla extract))

(50 g) dark chocolate chips

(350 g) light brown sugar

tsp cream of tartar

(400 g) unsalted butter, softened

chocolate chips

(gluten free) chocolate chip cookies

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

In a large bowl, sift together the gluten free flour, almond flour, xanthan gum, baking powder, light brown sugar and salt.&nbsp;

Add the softened unsalted butter to the dry ingredients. Using a hand mixer, whisk the butter into the dry ingredients until you get small, pea-sized pieces. (Alternatively, you can use a stand mixer with the paddle attachment.)

In a separate small bowl, whisk together the milk, eggs, lemon juice and vanilla paste until homogeneous.

Add the milk+egg mixture to the flour+butter mixture, and whisk until you get a smooth cupcake batter.

Spoon about 1 tbsp of cupcake batter into each cupcake case. Sprinkle on a few chocolate chips, then spoon on more cupcake batter, sprinkle on more chocolate chips, etc. Continue until all cupcake batter has been evenly distributed among the 12 cupcake cases – they should be each about 3/4 filled. (This method prevents the chocolate chips from sinking to the bottom.)

Bake in the pre-heated oven at 355 ºF (180 ºC) for about 25 minutes or until an inserted toothpick comes out clean and the cupcakes are slightly domed and golden brown on top.

Allow to cool.

For chocolate chip cupcakes:

Mix the egg whites, light brown sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.

Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.

Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms glossy peaks. Do not over-whisk as you can lose some of the fluffiness.(NOTE: The meringue must be at room temperature before you start adding the butter – otherwise, you'll get a soup and not a deliciously fluffy buttercream!)

Add the butter, 1 - 2 tbsp at a time, while constantly whisking at medium speed. Continue until you've used up all the butter.The buttercream will probably look like it's split at some stage (or it might become very runny, almost "soupy") – don't worry, that's normal. Just continue adding the butter and whisking/beating. The buttercream will eventually become velvety smooth. Be careful not to over-beat it, though – you will lose the air (and fluffiness) from the original meringue!

For brown sugar Swiss meringue buttercream:

Pipe the brown sugar Swiss meringue buttercream on top of each cupcake, then decorate with chocolate chips and chocolate chip cookies.

Enjoy!

Assembling the cupcakes:

The chocolate chip cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.

Storage:

These banoffee pie cupcakes have it all – the soft and moist banana cupcakes, the luscious caramel centre and the fluffiest of whipped cream frostings. Complete with a generous sprinkle of chocolate shavings, they are delicious to eat, pretty to look at AND easy to prepare.

Banoffee Pie Cupcakes (Gluten Free)

(330 g) mashed bananas (3 medium bananas)

(150 g) unsalted butter, melted

(150 g) light brown sugar

flour

tsp xanthan gum ((omit

tsp baking soda

tsp cinnamon

nutmeg

(100 g) granulated sugar

unsalted butter

(60 mL) double/heavy cream

salt

(600 mL) double/heavy cream

(180 g) powdered/icing sugar

chocolate shavings or chocolate sprinkles of choice

Mix the mashed bananas with the lemon juice and set aside.

In a bowl, whisk together the melted butter and light brown sugar until pale and fluffy.&nbsp;

Add the mashed bananas, eggs and vanilla paste, and whisk until well combined.

Sift together the plain gluten free flour blend, almond flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg, and add them to the wet ingredients. Whisk or stir well until you get a smooth batter with no flour clumps.

Divide the banana cupcake batter evenly among the 12 cupcakes, so that each cupcake liner is about 3/4 full.

Bake at 355 ºF (180 ºC) for about 20 minutes, until slightly domed, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For banana cupcakes:

In a pot or saucepan, melt the sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.

Add the double/heavy cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)

Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it&#x27;s too thick, you can add a bit more double/heavy cream, and repeat the process until you reach the desired consistency.(The salted caramel shouldn&#x27;t be too runny, as it has to somewhat hold its shape – you don&#x27;t want it to all leak out the moment you bite into a cupcake. Instead, we&#x27;re aiming for a &quot;luxurious ooze&quot;.)

After the final addition of the double/heavy cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely. 

For the salted caramel centre:

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.I like to stop at the soft peak stage because the pressure inside the piping bag (as you&#x27;re piping the frosting) causes the whipped cream to stiffen further. If you try to pipe it and it seems too loose (so that the frosting is losing its shape), whip it about 20 - 30 seconds more. Remember: you can always whip it more, but it&#x27;s difficult to save over-whipped, split cream!

Add in the vanilla paste and salt, and mix briefly until it&#x27;s evenly distributed.

For whipped cream frosting:

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the salted caramel sauce.

Pipe the whipped cream frosting with a piping nozzle of choice (I used a Wilton 1M nozzle).

Sprinkle with chocolate shavings.

The banoffee pie cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

From their graham cracker crust bottoms to their toasted Swiss meringue tops, these s’mores cupcakes are a delight to make and eat. And, with the fudgy, chocolatey brownie cupcake in the middle… they’re nothing short of perfection.

S'mores Cupcakes (Gluten Free)

(100 g)

(56 g) unsalted butter, melted

oz (200 g) dark chocolate, chopped

cocoa powder

(150 g) granulated sugar

water

(350 g) granulated sugar

In a bowl, mix together the crushed cookie crumbs and melted butter until combined. Divide this mixture between the 12 cupcake liners (about 2 tbsp of mixture per cupcake), and press it down into an even layer.

Bake at 355 ºF (180 ºC) for 8 - 10 minutes until it's a deep golden brown colour.

Set aside and allow to cool slightly.

For graham cracker crust bottom:

Reduce the oven temperature to 320 ºF (160 ºC).

In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.

Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.

Add the eggs, one at a time, whisking well after each addition.

Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.

Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.

Divide the batter evenly among the 12 cupcakes (on top of the crushed cookie crust), so that each cupcake liner is about 3/4 full.

Bake at 320 ºF (160 ºC) for 23 to 25 minutes, until an inserted toothpick comes out with a few moist crumbs attached. (You don't want the toothpick to come out completely clean, the cupcakes should be a bit fudgy in the middle.)

For brownie cupcakes:

Mix the egg whites, sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.

Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms stiff, glossy peaks. Do not over-whisk as you can lose some of the fluffiness.

For Swiss meringue frosting:

Transfer the Swiss meringue into a piping bag with a piping nozzle of choice.

Pipe the Swiss meringue on top of each cupcake (be generous!) and toast it, using a kitchen blowtorch.

Assembling the s'mores cupcakes:

The s'mores cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.

These Coconut Cream Pie Cupcakes are the perfect combination of coconut cake with a lightly sweetened coconut mousse and topped with a cream cheese whipped cream.

Coconut Cream Pie Cupcakes

box (15 ounces) White cake mix

(120 grams) shredded sweetened coconut

Egg whites

(177 milliliters) Coconut milk, mixed

(118 milliliters) vegetable oil

(96 grams) light sour cream

(5 milliliters) coconut extract

(3.75 grams) baking powder

(3.4 ounces) instant vanilla pudding

(177 milliliters) milk, any type

(5 grams) coconut extract

(236 milliliters) heavy whipping cream

(32 grams) powdered sugar

(226 grams) cream cheese,

(413 milliliters) heavy whipping cream

(130 grams) powdered sugar

(5 milliliters) pure vanilla extract

coconut

Pre-heat over to 350° F. Mix Coconut milk well before adding to the batter.

In a large mixing bowl, combine cake mix with all remaining ingredients. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.

Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.

For the cupcake

Combine the pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.

Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.

Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating at high speed until stiff peaks form.

Remove pudding from the refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.

For the Filling

Chill the bowl for 5-10 minutes again. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.

Add 3 tablespoons of heavy whipping cream. Beat into the cream cheese until cream cheese resembles a liquid mixture.

Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately or keep refrigerated.

To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife, or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the coconut mousse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.

For the Frosting

These are THE BEST. I don't even LIKE coconut, but coconut cake is my MIL's favorite. So I made these as a treat for her birthday dinner. We all fell in love and nearly spoiled our dinner nibbling on them! The creamy filling and the light texture of the frosting just makes this so much fun. And it's SO much easier than many of the other fussy coconut cream pie cupcake recipes out there. Well done!

I made these for a bridal shower &amp; they were a huge hit! I ran out of whipping cream while making the frosting and ended up switching the filling &amp; the frosting and turned out great. Thank you for the recipe!!

You do not include where to purchase the lovely hole extracter you used to remover the center of the cupcake to fill it with pudding. Where might ai purchas3 that item?

Is there a reason for the light sour cream rather than regular sour cream? Coii you pd this recipe be made with regular sour cream instead?

I made these a while back and they are fantastic! So flavorful and light. I’m making them again but I’m concerned about the frosting in the heat. The forecast is for 90°+ the day of the party and they may be out for some time before they’re eaten. How do you think they will hold up?
Thanks so much!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1546322141/rboog6ia0fxodg3ezt9l.mp4

Best Ever Coconut Cream Pie Cupcakes

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

Basic Cupcake Recipe

butter softened/margarine

caster sugar

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

The BEST red velvet cupcakes - a gorgeous red color, moist and fluffy, and topped with luscious cream cheese frosting.

Red Velvet Cupcakes

unsalted butter,

sugar

red food coloring

buttermilk

all-purpose flour

baking soda

white vinegar

unsalted butter (at room temperature)

cream cheese

Preheat oven to 350 degrees F. Line a standard muffin/cupcake pan with liners.

On medium-high speed, cream the butter and sugar until light and fluffy, about 3 minutes. Turn the mixer to high and add the egg. Scrape down the bowl and beat until well incorporated.

In a separate small bowl, mix together the cocoa powder, vanilla extract and red food coloring to make a thick paste. Add to the batter and mix on medium speed until completely combined. You may need to stop the mixer to scrape the bottom of the bowl, making sure that all the batter gets color.

Reduce the mixer speed to low and slowly add half of the buttermilk. Add half of the flour and mix until combined. Scrape the bowl and repeat the process with the remaining milk and flour. Beat on high until smooth.

Again, reduce the mixer speed to low and add the salt, baking soda and vinegar. Turn to high and beat for another couple of minutes until completely combined and smooth.

Divide the batter evenly between the cupcake liners and bake for about 20 minutes, or until a thin knife or skewer inserted into the center of the largest cupcake comes out clean.

Cool for 10 minutes and then remove cupcakes from the pan and place them on a cooling rack to cool completely before frosting.

Make the Frosting: Using an electric mixer, beat the butter, powdered sugar, vanilla, and salt on low speed until smooth, then mix for an additional 2 minutes, scraping down the bowl as needed.

Increase the speed to medium-low and add the cream cheese one piece at a time and mix until smooth, then mix for an additional 2 minutes.

Baker beware - if you've made this recipe in the past, and look forward to the incredible perfection that was this cream cheese frosting - be warned that it has been changed sometime in the last year (even though the link is the same).  It used to be equal parts butter/cream cheese, started by creaming both together, then adding the powdered sugar.  Now it's double the amount of cream cheese and adding that last, after the powdered sugar.  Unfortunately I didn't realize until mere hours before my son's birthday party, I was frantically making the frosting, thinking I KNOW I LOVE this frosting, but it sure seems weird this time! Only to have it turn out very different and unsurprisingly more ... cream cheesy than frosting.  I guess it's not bad overall - but definitely doesn't hold a candle to the original.  I've had this problem with some other baking websites and am sad to see BEB doing the same revisionist tweaking.

My go to red velvet cupcake recipe! Always a hit, and my family requests these often! 

I thought the taste was good. However, I used gel food coloring and the measurement given for it doesn't really work. It says to use a certain amount of drops, but the gel coloring I have is thick and doesn't drop. It needs to be in a measurable amount like the regular food coloring is given.  Because of this I ended up not using enough and my cake was not red.

I tested 4 red velvet cupcakes last night and these were the most authentic. There were a few recipes that tasted like good basic cupcakes, but they didn't have the signature velvety texture I expect from red velvet. This manages to combine the flavor and texture of classic red velvet without being dense or dry. Thank you for sharing! I knew I could count on Brown Eyed Baker. 🙏🏼 Ps. This definitely makes 12 tiny cupcakes. I filled them a little more and got a solid 9 regular size.

it looks really sweet, I want to make it every morning to perfect my creations by continuing to learn, thank you for the perfect writing

So good! Made them this week after your post. Nice and easy recipe and love that the frosting isn't too sweet.  The grandkids loved them! Definite keeper.

Delicious recipe and so easy to make.  The cream cheese frosting was just sweet enough and light and fluffy.  

Great recipe   Very moist and it makes exactly 12. Thank you for sharing the recipe.

I haven’t made these yet, it’s my son’s favorite cake, so I’m going to try and make the cupcakes. Thank you so much for the recipe. 🤗

I made it for a girl I work with. It was her birthday and she loves red velvet. I had never made red velvet anything and I was so impressed by this recipe. Everyone LOVED it. I mean they raved about it for days. Total success. Thanks for a great recipe that I’ll continue to use.

BEB is my first stop when I'm searching for a recipe.  She always seems to have what I need and the results is delicious.  I made these cupcakes for my grandson't birthday.  They were perfect!  So tender and moist.  Will definitely make again. Thanks BEB for another fabulous recipe.

It’s is amazing The only Problem I have with this recipe is it never states when to get your flour ready I hope this won’t be a problem in the future other than that my Cupcakes came out amazing Thankyou!!!!

Hi Michelle, I love your page so much. I have been making this recipe for a while now but I was wondering can you do half butter and oil or all oil instead of butter etc? Just wondering about substitutions that you might recommend? Thanks!!!!!

Top 10 easy cupcake recipe recipes from across the web

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

Top Tags

Chocolate Chip Cupcakes (Gluten Fre...

Banoffee Pie Cupcakes (Gluten Free)

S'mores Cupcakes (Gluten Free)

Coconut Cream Pie Cupcakes

Coconut Cream Pie Cupcakes

Basic Cupcake Recipe

Red Velvet Cupcakes

Orange Cupcakes with Orange Butterc...

Raspberry Cupcakes

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Top 10 easy cupcake recipe recipes from across the web

The most viewed easy 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

Chocolate Chip Cupcakes (Gluten Fre...

Banoffee Pie Cupcakes (Gluten Free)

S'mores Cupcakes (Gluten Free)

Coconut Cream Pie Cupcakes

Coconut Cream Pie Cupcakes

Basic Cupcake Recipe

Red Velvet Cupcakes

Orange Cupcakes with Orange Butterc...

Raspberry Cupcakes

Moist Vanilla Cupcakes

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