easy 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.

Learn how to make the best chocolate cupcakes – super moist, fluffy and chocolaty cupcakes with chocolate buttercream. This recipe is very easy and better than any store bought cake mix. 

The Best Chocolate Cupcakes Recipe

(125 grams) All-purpose flour

(40 grams) Cocoa powder

Salt

Baking soda

(200 grams) Sugar

(120 milliliters) Buttermilk

(80 milliliters) Vegetable oil

(120 milliliters) Coffee

Vanilla extract

(115 grams) Butter, softened

(220 grams) Powdered sugar

vanilla extract

heavy cream

https://www.youtube.com/watch?v=demCt-E4-NM

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

tsp salt

(120 milliliters) buttermilk

(120 milliliters) vegetable oil

vanilla

(120 milliliters) boiling water

eggs

tsp cream of tarter

tsp vanilla extract

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/

This easy cupcakes recipe makes the perfect introduction to fall! With warm spices and deep pumpkin flavour, these pumpkin spice cupcakes are delicious served with a warm cup of cider!

Pumpkin Spice Cupcakes

pumpkin puree

vegetable oil

flour

cinnamon

ginger

cloves

tsp sea salt

oz low fat cream cheese (at room temperature)

unsalted butter (at room temperature)

icing sugar

turbinado sugar for garnish (optional)

Preheat your oven to 350 degrees Fahrenheit and prepare one 12-cup muffin tin with some paper liners.

Combine the pumpkin puree, eggs, sugar and oil in a large bowl and whisk everything together until combined.

In a separate bowl whisk together all the dry ingredients (the flour, baking soda, spices and salt) and then dump the dry ingredients into the wet ingredients.

Using a rubber spatula or a wooden spoon, combine the wet and dry ingredients until they're just combined and the flour just disappears.

Spoon the mixture evenly into the 12 muffin cups lined with paper liners until all the batter is distributed evenly.

Bake the cupcakes at 350 degrees for about 20 minutes, or until a toothpick inserted into the middle of one of the cupcakes comes out clean.

When they're done, the pumpkin spice cupcakes will be nice and puffy, with a gorgeous brown colour.

Remove the cupcakes from the tin and place them on a wire rack to cool completely while you prepare the frosting.

For the Cupcakes:

Mix the room temperature cream cheese and the room temperature butter on high speed in the bowl of your stand mixer (a hand-held mixer works just fine for this job too!).

Add the icing sugar, one cup at a time, scraping down the bowl between each addition to make sure it's incorporated evenly. Add the milk one teaspoon at a time, making sure to watch the texture of the frosting carefully. If your frosting is quite soft you may only need to add 2 tsp of milk. Once the milk is added, continue to mix on high speed until the frosting is light and fluffy (about 2 more minutes).

Once the cupcakes have cooled completely to room temperature, pipe the frosting in a circular motion on top of each cupcake using whatever tip you wish (or simply spread it, if that's more your style).

Sprinkle some turbinado sugar over each cupcake to garnish, and serve!

For the Frosting:

https://content.jwplatform.com/videos/zPlvVz0J.mp4

Pumpkin spice cupcakes are the perfect fall dessert! They've got a rich pumpkin flavour with a spicy kick, but the cream cheese frosting is light and fluffy and oh so creamy. If you like anything pumpkin spice, you're going to love this easy cupcakes recipe.

These Butterfinger Cupcakes are made with peanut butter cupcakes, chocolate ganache and peanut butter frosting full of crushed Butterfingers! They are a Butterfinger lover's dream!

Butterfinger Cupcakes

(104 grams) sugar

(36 grams) brown sugar

(56 grams) unsalted butter, room temperature

(140 grams) creamy peanut butter

(58 grams) sour cream, room temperature

(163 grams) all-purpose flour

tbsp (90 milliliters) milk, room temperature

tbsp (30 milliliters) water, room temperature

butterfingers

oz (142 grams) semi sweet chocolate chips

tbsp (90 milliliters) heavy whipping cream

(112 grams) salted butter

(140 grams) peanut butter

(48 grams) shortening

(403 grams) powdered sugar

Find the full recipe and instructions on The Cake Blog.

These Lemon Meringue Cupcakes are made with a light lemon cake, lemon curd filling and lightly toasted meringue frosting! It's like Lemon Meringue Pie in cupcake form!

Lemon Meringue Cupcakes

(163 grams) all purpose flour

(120 milliliters) milk

(60 milliliters) vegetable oil

lemon

(120 milliliters) water

tbsp (90 milliliters) fresh lemon juice

tbsp finely grated lemon zest

tbsp (56 grams) unsalted butter

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

. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract, lemon zest and egg to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Fill the cupcake liners about half way and bake for 15-17 minutes, or until a toothpick comes out with a few moist crumbs.

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

. To make the lemon curd, combine all the ingredients in a double boiler (or in a metal bowl over a pot of simmering water). Heat while whisking constantly until mixture thickens and reaches 160 degrees, or coats the back of a spoon.

. Pour the lemon curd into a small bowl and cover with clear wrap pressed against the top of the curd to prevent a film from forming. Refrigerate until completely cool and firm, 3-4 hours.

0. When you are ready to build the cupcakes, make the meringue frosting. To make the meringue, combine the sugar, cream of tartar, vanilla extract and egg whites in a large mixer bowl. Place the bowl over a saucepan or pot of simmering water. You can also use a double boiler.

1. Whisk constantly until sugar is dissolved and egg whites are warm, to 160 degrees on a thermometer, about 4-6 minutes. Remove from heat.

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

3. To put the cupcakes together, use a cupcake corer (or a knife) to cut a hole in the center of the cupcakes.

4. Fill the center of the cupcake with lemon curd.

5. Frost the cupcakes with the meringue frosting. I use Ateco tip 808.

6. Finish off the cupcakes with a slice of lemon, if you like, then toast lightly with a kitchen torch.

7. Refrigerate cupcakes until ready to serve.

I love this recipe so much!
Can i make a day ahead? always make day of because I'm worried about the meringue. thank you!

Amazing recipe they turned out great! How long will they remain good in the fridge?

https://content.jwplatform.com/videos/F9VIuGob.mp4

Light, moist lemon cupcakes filled with lemon curd and topped with toasted meringue frosting!

Top 6 easy cupcakes recipe recipes from across the web

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Cotton Candy Cupcakes Recipe

The Best Chocolate Cupcakes Recipe

S'mores Cupcakes

Pumpkin Spice Cupcakes

Butterfinger Cupcakes

Lemon Meringue Cupcakes

Top 6 easy cupcakes recipe recipes from across the web

The most viewed easy cupcakes recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cotton Candy Cupcakes Recipe

The Best Chocolate Cupcakes Recipe

S'mores Cupcakes

Pumpkin Spice Cupcakes

Butterfinger Cupcakes

Lemon Meringue Cupcakes

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