Cupcake Recipes

  • 1 cup unsalted butter, softened
  • 3 1/2 cups confectioners' sugar
  • 1 teaspoon milk
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt

Vanilla Buttercream Frosting (from Sprinkles Cupcakes)


Author: C. Taylor

My Sister Got This Buttercream Frosting Off The Box Of A Sprinkles Cupcake Mix, Made Famous By Oprah. My Sister Said This Was Amazing. Update: I Have Finally Gotten Around To Making This Myself. I Will Say, That I Don't Like My Desserts Overly Sweet And. Though This Was Very Good, I Think I Would Probably Decrease The Amount Of Sugar For My Personal Taste. I'm Glad Everyone Else Has Liked It As-is, Though. :)

Time: 10m

Yield: 12 cupcakes

Number Of Ingredients: 5

  • In a bowl add sugar then add butter. Beat till blended. Next add salt.
  • Then add the milk and vanilla and beat for an additional 3 to 5 minutes or until smooth and creamy.
Nutrition Facts:

Calories 273.1, Fat 15.4, SaturatedFat 9.7, Cholesterol 40.7, Sodium 27.2, Carbohydrate 35, Sugar 34.3, Protein 0.2

  • 1 cup white sugar
  • 1/2 cup butter or 1/2 cup margarine
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk

Simple White Cupcakes


Author: Candytx

This Is Great To Make With The Kids Because It's So Easy. It's Not The "best" Cake In The World, But It's Easy And No Fuss. I Usually Gently Fold In Some Sprinkles So That It's "confetti" Cake And The Kids Think It's Great Fun!

Time: 35m

Yield: 12 cupcakes, 12 serving(s)

Number Of Ingredients: 7

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line a 12-muffin pan with paper liners.
  • In a medium bowl, cream together the sugar and butter.
  • Beat in the eggs, one at a time, then stir in the vanilla.
  • Combine flour and baking powder, add to the creamed mixture and mix well.
  • Stir in the milk until batter is smooth. Pour or spoon batter into the liners.
  • Bake 20 to 25 minutes. Cake is done when it springs back to the touch.
Nutrition Facts:

Calories 210, Fat 9, SaturatedFat 5.4, Cholesterol 52.8, Sodium 137.8, Carbohydrate 29.4, Fiber 0.4, Sugar 16.8, Protein 3.1

  • 2 1/3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 1 cup buttermilk (or sour milk)
  • 2 teaspoons finely shredded lemon peel
  • 2 tablespoons lemon juice
  • lemon cream cheese frosting (see recipe in directions)
  • fresh edible flower, shaved white chocolate, and lemon zest (optional)

Lemon Cupcakes With Lemon Cream Cheese Frosting


Author: Kittycatmom

I've Been On A Lemon And Lime Kick Lately And These Cupcakes Are Delicious! Let Your Inner Artist Shine. Cupcakes Are A Fun Way To Experiment With Piping Frosting And Trying Out New Decorating Ideas. If You Mess Up, Just Eat It! Found On

Time: 38m

Yield: 24 cupcakes, 24 serving(s)

Number Of Ingredients: 12

  • Line twenty-four 2 1/2-inch muffin cups with paper bake cups; set aside. In a medium bowl combine flour, baking powder, soda, and salt. Set aside.
  • In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating on low speed after each addition just until combined. Stir in lemon peel and lemon juice (batter may appear slightly curdled). Divide evenly among prepared muffin cups.
  • Bake in a 350° oven for 15 to 18 minutes or until a wooden toothpick inserted near the center of the cupcakes comes out clean. Cool cakes in pans for 5 minutes; remove from pans and cool thoroughly on wire racks.**.
  • When completely cooled, pipe or spread with Lemon Cream Cheese Frosting. Decorate as desired with additional piped frosting, edible flowers (pesticide-free), shaved white chocolate, and lemon zest. Store frosted cupcakes in a covered container and keep refrigerated. Makes 24 cupcakes.
  • Lemon Cream Cheese Frosting: Finely shred 1 teaspoon lemon peel; set aside. In a medium mixing bowl combine two 3-ounce packages cream cheese, softened; 1/2 cup butter, softened; and 1 teaspoon lemon juice; beat with electric mixer on low to medium speed until light and fluffy. Gradually add 2 cups sifted powdered sugar, beating well. Gradually beat in 2 1/2 to 2 3/4 cups additional powdered sugar to make frosting that is easy to spread. Stir in the lemon peel. If desired, tint some of the frosting with pink gel icing color for decorating.
  • *NOTE: To make sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup, then add enough milk to make 1 cup. Let stand 5 minutes before using.
  • **MAKE AHEAD: Freeze unfrosted cupcakes in a freezer container for up to 3 months. Bring to room temperature before frosting. The frosting can be made up to 3 days ahead, covered, and refrigerated. Set out at room temperature to soften enough to spread.
Nutrition Facts:

Calories 193.1, Fat 8.7, SaturatedFat 5.2, Cholesterol 51.7, Sodium 163.7, Carbohydrate 26.7, Fiber 0.3, Sugar 17.2, Protein 2.7

  • 1 cup all-purpose flour (spooned and leveled)
  • 1 teaspoon ground cardamom or 1 1/4 teaspoons pumpkin pie spice
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon fine salt
  • 3/4 cup packed light-brown sugar
  • 2 large eggs
  • 2/3 cup vegetable oil
  • 1 tablespoon pure vanilla extract, divided
  • 2 cups grated parsnip (from 1 large peeled parsnip)
  • 8 ounces cream cheese, room temperature
  • 1/2 stick unsalted butter, room temperature
  • 1/2 cup confectioners' sugar

Spiced Parsnip Cupcakes

Food & Cooking , Dessert & Treats Recipes , Cupcake Recipes

Author: Martha Stewart

These Rich, Moist Cupcakes Take Everything You Love About Carrot Cake To The Next Level, Thanks To The Sweet Spiciness Of Parsnips And Warm, Fragrant Cardamom. We Took A Page From The Carrot Cake Playbook And Paired These Cupcakes With A Classic Cream-cheese Frosting.

Time: 45m

Yield: Makes 12

Number Of Ingredients: 12

  • Preheat oven to 350 degrees. Whisk together flour, cardamom, baking powder, and salt. In a large bowl, whisk together brown sugar, eggs, oil, 2 teaspoons vanilla, and parsnip. Stir in flour mixture.
  • Line 12 standard muffin cups with paper liners. Divide batter among cups. Bake until a toothpick inserted in center of a cake comes out with a few moist crumbs attached, 18 to 20 minutes. Let cool completely in pan on a wire rack.
  • In a large bowl, with a mixer, beat cream cheese, butter, confectioners' sugar, and remaining teaspoon vanilla until combined. Spread frosting onto cooled cupcakes.
Nutrition Facts:

Calories 348 g, Fat 24 g, Fiber 1 g, Protein 4 g, SaturatedFat 8 g

  • 7 cups cubes (1 inch) day-old French or Italian bread (from 1-lb loaf)
  • 1 large cooking apple (Braeburn, Cortland or Granny Smith), peeled, chopped (1 1/2 cups)
  • 1/2 cup chopped dried figs
  • 1 cup packed brown sugar
  • 1 cup milk
  • 1/4 cup butter or margarine
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla
  • 2 eggs, beaten
  • 1/3 cup granulated sugar
  • 1/3 cup packed brown sugar
  • 1/3 cup whipping cream
  • 1/3 cup butter or margarine
  • 1/2 teaspoon maple flavor
  • Maple candies, if desired

Apple-fig Bread Pudding Cupcakes With Maple Sauce


Author: Betty Crocker Kitchens

For A Simple Fall Or Winter Dessert, You Can't Beat Bread Pudding. Baked In Jumbo Muffin Cups For Pretty Presentation And Served Warm With Maple Sauce, It's Delightful.

Time: 1h10m

Yield: 6

Number Of Ingredients: 15

  • Heat oven to 350°F (325°F for dark or nonstick pan). Grease 6 jumbo muffin cups with shortening.
  • In large bowl, mix bread cubes, apple and figs. In small saucepan, cook 1 cup brown sugar, the milk and 1/4 cup butter over medium heat until butter is melted. Remove from heat; stir in cinnamon and vanilla. Pour over bread mixture in bowl. Add eggs; toss to coat. Spoon mixture into muffin cups, filling to tops of cups.
  • Bake 30 to 34 minutes or until center is set and apples are tender. Cool while making sauce.
  • In 1-quart saucepan, stir granulated sugar, 1/3 cup brown sugar, the whipping cream and 1/3 cup butter. Heat to boiling over medium heat, stirring occasionally. Remove from heat; stir in maple flavor.
  • Remove warm cupcakes from pan; place on serving plates. Spoon warm sauce over cupcakes. Garnish with maple candies.
Nutrition Facts:

Calories 660, Carbohydrate 98 g, Cholesterol 140 mg, Fat 5, Fiber 3 g, Protein 9 g, SaturatedFat 16 g, ServingSize 1 Serving (1 Cupcake and About 1/4 Cup Sauce), Sodium 450 mg, Sugar 74 g, TransFat 1 g

  • 2/3 cup white chocolate chips
  • 2 teaspoons vegetable shortening
  • 1 8-ounce package cream cheese, at room temperature
  • 2 tablespoons orange juice
  • 1 teaspoon vanilla extract
  • Pinch fine salt
  • 2 cups confectioners' sugar
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon fine salt
  • 1 stick (4 ounces) butter, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 2 egg yolks
  • 1/2 cup sour cream
  • 1/2 orange, zested (about 1 teaspoon)
  • 1 1/2 tablespoons orange juice
  • Assorted toppings such as blueberries, candy-coated chocolate eggs, baby jelly beans, rainbow cereal puffs, licorice string and chocolate-covered graham crackers

Citrus Cupcakes With White Chocolate Frosting


Author: Melissa D'arabian : Food Network

Yield: 12 cupcakes

Number Of Ingredients: 19

  • Preheat the oven to 350 degrees F. Line one 12-cup or two 6-cup muffin tins with cupcake liners. For the frosting: Put the chocolate chips and shortening in a medium microwavable bowl. Microwave on high, stirring halfway between cooking time, until the chocolate is melted, 40 to 50 seconds. Stir until smooth. With an electric mixer on low speed, beat the cream cheese in a medium bowl until smooth, about 1 minute. Beat in the melted chocolate, orange juice, vanilla and salt until blended. With the mixer on low speed, beat in the confectioners' sugar, 1/2 cup at a time, until smooth, 2 to 3 minutes. Cover with plastic wrap and set aside. Makes 2 cups. For the cupcakes: Whisk together the flour, baking powder and 1/2 teaspoon salt in a medium bowl. With an electric mixer on high speed, beat the butter, sugar, vanilla and the remaining 1/4 teaspoon salt in a large bowl until light and fluffy. Add the egg and egg yolks, one at a time, beating well after each addition. With the mixer on medium speed, beat in the sour cream, zest and juice until blended. Add the flour mixture on low speed and beat until just blended. Fill each muffin cup two-thirds full with the batter. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Let cool in the tin on a rack for 10 minutes. Remove the cupcakes from the tin and let cool completely on the rack. To assemble: With a small metal spatula, spread the frosting over the tops of the cooled cupcakes. Use assorted fruit and candies to decorate the cupcakes.
  • Active Time: 15 minutes Total Time: 1 hour 45 minutes (includes cooling time)
Nutrition Facts:

  • 1 package (2-layer size) white cake mix
  • 1 cup boiling water
  • 1 (3 ounce) package JELL-O Brand Cranberry Flavor Gelatin
  • 6 ounces BAKER'S White Chocolate, broken into pieces
  • 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
  • ¼ cup butter or margarine, softened
  • 1 teaspoon vanilla
  • 2 ½ cups powdered sugar
  • ½ cup dried cranberries

White Chocolate-cranberry Poke Cupcakes

Trusted Brands: Recipes and Tips , Kraft Desserts

Author: Kraft

Topped With White Chocolate Cream Cheese Frosting And Dried Cranberries, These Poke Cupcakes Are As Festive Looking As They Are Scrumptious.

Time: 1h33m

Yield: 24

Number Of Ingredients: 9

  • Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork.
  • Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min.
  • Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy.
  • Spread frosting onto cupcakes. Top with cranberries.
Nutrition Facts:

Calories 247 calories, Carbohydrate 39.4 g, Cholesterol 18.2 mg, Fat 9.2 g, Fiber 0.3 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 212.7 mg, Sugar 30.1 g

  • 1 ¼ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 large egg whites, at room temperature
  • ½ cup unsalted butter, softened
  • ¾ cup white sugar
  • 1 ½ teaspoons freshly grated orange zest
  • 1 teaspoon vanilla extract
  • ⅓ cup buttermilk, at room temperature
  • ⅓ cup heavy cream, at room temperature
  • 1 cup chopped fresh cranberries
  • 1 cup unsalted butter, softened
  • 1 ½ cups powdered sugar
  • ¼ teaspoon salt
  • 6 ounces white chocolate chips (such as Ghirardelli(R) Premium Baking Chips), melted and cooled slightly
  • ¼ cup heavy cream
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond extract

Cranberry Cupcakes With White Chocolate Frosting

Desserts , Christmas , Holidays and Events Recipes , Cupcakes

Author: Kim

This Recipe Creates A Light, Tender Cranberry Cupcake--with Just A Hint Of Orange--that Is Then Topped With A Creamy, Buttery White Chocolate Frosting. It's Flavor Heaven. You Will Have Leftover Frosting, As This Recipe Makes Enough To Generously Frost 16 Cupcakes, At Least. Feel Free To Halve The Frosting Recipe, If Needed.

Time: 1h25m

Yield: 12

Number Of Ingredients: 18

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup cupcake pan with liners.
  • Sift flour, baking powder, and salt together in a small bowl. Set aside.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Set aside.
  • Cream butter and sugar with an electric mixer in a large bowl until light and fluffy. Mix in orange zest and vanilla extract. Add in 1/2 the flour mixture, mixing until just combined. Add buttermilk and heavy cream, mixing until just combined. Mix in remaining flour mixture until just combined. Batter will be thick.
  • Fold 1/3 of the beaten egg whites into the batter until incorporated. Fold in remaining egg whites until no streaks of egg white remain. Fold in chopped cranberries. Spoon batter evenly into each prepared cupcake liner, filling each liner about 7/8 full.
  • Bake in the preheated oven until cupcakes spring back lightly when touched, 20 to 25 minutes. Allow to cool 5 minutes in the pan before removing to a wire rack to cool completely, about 25 minutes.
  • Meanwhile, make the frosting. Beat butter in a bowl with an electric mixer on high speed until completely smooth, 3 to 4 minutes. Add powdered sugar and salt, and beat until smooth and well combined, another 2 to 3 minutes. Pour in melted white chocolate and beat until combined, 1 to 2 minutes. Pour in heavy cream, vanilla extract, and almond extract. Beat until frosting is smooth, light, and fluffy, 2 to 3 more minutes.
  • Frost the cooled cupcakes with the frosting.
Nutrition Facts:

Calories 506.7 calories, Carbohydrate 48.4 g, Cholesterol 84.7 mg, Fat 33.7 g, Fiber 0.8 g, Protein 4.4 g, SaturatedFat 21.1 g, Sodium 296.8 mg, Sugar 36.8 g

  • 1 3/4 cups (222 grams) all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 6 tablespoons (90 grams) heavy cream, at room temperature
  • 1 cup (135 grams) corn kernels, thawed if frozen
  • 6 tablespoons (90 grams) sour cream, at room temperature
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1/4 cup (50 grams) refined coconut oil, soft but not melted
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs, at room temperature
  • 1 1/2 teaspoons vanilla bean paste or extract
  • 1/4 cup (70 grams) cranberry sauce
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 1/2 cup (113 grams) cream cheese, at room temperature
  • 3 cups (360 grams) powdered sugar
  • Pinch kosher salt
  • 1 1/2 teaspoons vanilla bean paste or extract
  • 2 tablespoons (30 grams) heavy cream
  • About 2/3 cup thick cranberry sauce (if it's super runny, drain off some of the juices)
  • Sliced fresh cranberries, for decorating
  • Fresh rosemary sprigs, for decorating

Cranberry Stuffed Cupcakes With Cranberry Cream Cheese Frosting


Author: Molly Yeh

Time: 2h10m

Yield: 15 cupcakes

Number Of Ingredients: 21

  • For the cupcakes: Preheat the oven to 350 degrees F. Line two cupcake pans with 15 cupcake liners, spacing them out evenly between the two pans.
  • Sift together the flour and baking powder in a medium bowl, then lightly stir in the salt and set aside. Combine the heavy cream and 1/2 cup corn in a food processor and puree until smooth, being careful not to overblend so the cream doesn't turn into butter. Add the sour cream and blend just to combine, then set aside.
  • Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed, scraping down the sides occasionally with a rubber spatula to make sure everything is incorporated evenly, until light and fluffy, 3 to 4 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla. Reduce the mixer to medium-low and add the dry mixture and corn puree mixture in 3 alternating additions, then fold in the remaining 1/2 cup corn kernels with a rubber spatula. Using an ice cream scoop, distribute the batter evenly among the cupcake liners.
  • Bake for 10 minutes, then rotate the pans and continue to bake until the cupcakes are thinking about starting to turn brown and a toothpick inserted in the center comes out with a few crumbs on it, 6 to 10 minutes more. If the cupcakes need more time, continue to bake and check them frequently (like every 30 to 45 seconds). Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
  • For the buttercream: If desired, press the cranberry sauce through a fine-mesh sieve to get rid of the cranberry skins, which will yield a smoother buttercream. This step is not necessary, though. Beat together the cranberry sauce, butter and cream cheese in a stand mixer fitted with the paddle attachment, until smooth. Add the powdered sugar, salt and vanilla and continue beating until combined. Beat in the heavy cream. Transfer to a piping bag.
  • To assemble: Use an apple corer to extract the centers of the cupcakes. Transfer the thick cranberry sauce to a piping bag or resealable plastic bag with the corner snipped off, then pipe it into the centers of the cupcakes. Pipe a blob of frosting onto the cupcakes and decorate with sliced cranberries and rosemary sprigs. Enjoy! These are best enjoyed within a day or two.
Nutrition Facts:

  • 2 cups apples, skin on, grated
  • 2 cups sugar
  • 2 cups water
  • 1 cup butter
  • 2 teaspoons cinnamon
  • 2 teaspoons nutmeg
  • 1/2 teaspoon ground cloves
  • 3 1/2 cups flour
  • 2 teaspoons baking soda

Apple Cupcakes


Author: Dayla

This Is One Of My Husband's Favorite Recipes. He Warns Me About The Upcoming Hunting Season So That I Can Make These For His Trip. They Are Very Moist And Tasty. I Use Pampered Chef's Cinnamon Plus For The Spices And Like It The Best. I Have Won Reserve Grand Champ At Our Local Fair With These And They Are Often Requested. Freeze Nicely.

Time: 1h18m

Yield: 24 cupcakes approx, 24 serving(s)

Number Of Ingredients: 9

  • Preheat oven to 350 degrees Fahrenheit.
  • Line muffin tins with cupcake papers.
  • Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil.
  • Cool; add flour and soda.
  • Fill paper lined cupcake tins 2/3 full.
  • Bake until cupcakes spring back when touched in the center.
Nutrition Facts:

Calories 205.8, Fat 8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 173.8, Carbohydrate 32.3, Fiber 0.9, Sugar 17.8, Protein 2

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