10 Best Cupcake Recipes

1. Coconut cupcake with Toasted Coconut Frosting :

Light and fluffy coconut cupcakes with a coconut buttercream frosting, covered in toasted coconut.

Ingredients:

For the Cupcakes:

• 1 cup all-purpose flour
• 1¼ teaspoons baking powder
• ¼ teaspoon salt
• ⅓ cup sweetened shredded coconut
• ½ cup unsalted butter, at room temperature
• ¾ cup granulated sugar
• 1 egg, at room temperature
• 1 egg white, at room temperature
• 1 teaspoon vanilla extract
• ½ cup unsweetened coconut milk (well-stirred)

For the Frosting:

• 1 cup unsalted butter, at room temperature
• 2½ cups powdered sugar
• 2 teaspoons vanilla extract
• 1 teaspoon coconut extract

To Garnish:

• 1 cup toasted coconut
• Whoppers Robin’s Eggs malted milk balls (optional)

Directions:

1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
2. In a medium bowl, whisk together the flour, baking powder and salt. Pulse the shredded coconut in a food processor until finely ground and whisk into the flour mixture; set aside.
3. With an electric mixer on medium-high speed, cream the butter and sugar together until pale and fluffy, about 3 minutes. Add the egg, egg white and vanilla extract and beat until completely combined, scraping down the sides of the bowl as needed. Reduce the mixer speed to low. Add the flour mixture in three batches, alternating with two additions of coconut milk, and beating until combined after each.
4. Divide the batter evenly between the lined cups. Bake until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove from the oven, let cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
5. Make the Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla and coconut extracts, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
6. Garnish the Cupcakes: Using an offset spatula, spread a mound of frosting on top of each cupcake and create a well in the center. Place the toasted coconut in a shallow bowl. Roll the sides of the cupcake in the toasted coconut, then top with a few Robin’s Eggs malted milk balls. The cupcakes should be stored in an airtight container at room temperature for up to 3 days.

2. Dark Chocolate Cupcakes with Peanut Butter Frosting :

These dark chocolate cupcakes are loaded with rich chocolate flavor, and topped with a light and creamy peanut butter frosting. Sublime!

Ingredients:

For the Cupcakes

• 8 tablespoons (113 grams) unsalted butter, cut into 4 pieces
• 2 ounces bittersweet chocolate, finely chopped
• ½ cup (43 grams) Dutch-processed cocoa powder
• ¾ cup (106 grams) all-purpose flour
• ½ teaspoon baking soda
• ¾ teaspoon baking powder
• 2 eggs
• ¾ cup (149 grams) granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon table salt
• ½ cup (113 grams) sour cream

For the Peanut Butter Frosting

• 1 cup (113 grams) powdered sugar
• 1 cup (270 grams) creamy peanut butter
• 5 tablespoons unsalted butter, at room temperature
• ¾ teaspoon vanilla extract
• ¼ teaspoon kosher salt
• ⅓ cup (80 ml) heavy cream

Directions:

1. Make the Cupcakes: Adjust oven rack to lower-middle position and preheat to 350 degrees F. (If you are using a non-stick muffin pan, heat the oven to 325 degrees F.) Line standard-size muffin pan with baking cup liners.
2. Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. (Alternately, you can microwave the mixture at 50% power, stirring every 30 seconds until completely melted.) Set aside to cool until just warm to the touch.
3. In a small bowl, whisk together the flour, baking soda, and baking powder.
4. In a medium bowl, whisk the eggs combine; add sugar, vanilla, and salt and whisk until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over and whisk until batter is homogeneous and thick.
5. Divide the batter evenly among muffin pan cups. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.
6. Cool cupcakes in muffin pan on wire rack for 15 minutes. Remove the cupcakes and set on wire rack to cool to room temperature before icing, about 30 minutes.
7. Make the Peanut Butter Frosting: Place the powdered sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
8. Assemble the Cupcakes: Frost the cupcakes with an offset spatula, or with a decorating tip (I used a Wilton 1M tip). Store at room temperature in an airtight container for up to 4 days.

3. Guinness, Whiskey and Irish Cream Cupcakes :

Guinness cupcakes with a Jameson whiskey ganache center and topped with a Baileys Irish Cream frosting.

Ingredients:

For the Cupcakes:

• 1 cup (240 ml) Guinness stout
• 1 cup (227 grams) unsalted butter, at room temperature
• ¾ cup (64 grams) Dutch-process cocoa powder
• 2 cups (283 grams) all-purpose flour
• 2 cups (397 grams) granulated sugar
• 1½ teaspoons baking soda
• ¾ teaspoons salt
• 2 eggs
• ⅔ cup (151 grams) sour cream

For the Whiskey Ganache Filling:

• 8 ounces bittersweet chocolate, finely chopped
• ⅔ cup (160 ml) heavy cream
• 2 tablespoons butter, at room temperature
• 2 teaspoons Irish whiskey

For the Baileys Frosting:

• 2 cups (454 grams) unsalted butter, at room temperature
• 5 cups (567 grams) powdered sugar
• 6 tablespoons Bailey’s Irish Cream

Directions:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line two standard muffin tins with liners.
2. Place the Guinness and butter in a medium saucepan and bring to a simmer over medium heat. Add the cocoa powder and whisk until the mixture is smooth. Remove from the heat and cool slightly.
3. In a medium bowl, whisk together the flour, sugar, baking soda, and salt; set aside.
4. Using an electric mixer, beat the eggs and sour cream on medium speed until combined. Add the Guinness-chocolate mixture to the egg mixture and beat just to combine. Reduce the speed to low, add the flour mixture and beat just until it starts to come together, about 30 seconds. Using a rubber spatula, fold the batter until completely combined. Divide the batter among the cupcake liners. Bake until a thin knife inserted into the center comes out clean, about 17 minutes. Cool for 5 minutes in the pan, then remove the cupcakes to a wire rack to cool completely.
5. Make the Whiskey Ganache Filling: Place the chocolate in a heatproof bowl. Place the heavy cream in a small saucepan and bring to simmer over medium heat. Immediately pour it over the chocolate, then let it sit for two minutes. Using a rubber spatula, gently stir the mixture from the center outward until smooth. Add the butter and whiskey and stir until combined. Let the ganache cool until thick but still soft enough to be piped, about 30 minutes. (If it becomes too stiff, simply give it a good whisk and it will loosen up.)
6. Fill the Cupcakes: Using a paring knife, cut the centers out of the cooled cupcakes, going about two-thirds of the way down. Using a cookie scoop or spoon, divide the prepared ganache between the centers of the cupcakes.
7. Make the Baileys Frosting: Using the whisk attachment of a stand mixer, whip the butter on medium-high speed for 5 minutes, scraping the sides of the bowl occasionally. Reduce the speed to medium-low and gradually add the powdered sugar until all of it is incorporated. Add the Baileys, increase the speed to medium-high and whip for another 2 to 3 minutes, until it is light and fluffy.
8. Using your favorite decorating tip, or an offset spatula, frost the cupcakes and decorate with sprinkles, if desired. Store the cupcakes in an airtight container at room temperature for up to 4 days.

4. Homemade Funfetti Cupcakes:

A homemade version of funfetti cupcakes – buttery vanilla cupcakes loaded with sprinkles and topped with vanilla buttercream frosting.

Ingredients:

For the Cupcakes:

• 1¾ cups cake flour
• 1¼ cups all-purpose flour
• 1¾ cups granulated sugar
• 2½ teaspoons baking powder
• 1 teaspoon kosher salt
• 1 cup unsalted butter, at room temperature, cut into ½-inch cubes
• 4 eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• ½ cup rainbow sprinkles

For the Vanilla Buttercream Frosting:

• 2 cups unsalted butter, at room temperature
• 5 cups powdered sugar
• 2 tablespoons vanilla extract
• Rainbow sprinkles, for decorating

Directions:

1. Make the Cupcakes: Preheat oven to 350 degrees F. Line a cupcake pan with paper liners; set aside.
2. In the bowl of a stand mixer, add the flours, sugar, baking powder and salt, and mix together on low speed for 1 minute. With the mixer on low, add the butter, a few cubes at a time, continuing until all the butter has been added and the mixture resembles coarse sand.
3. Keeping the mixer on low speed, add the eggs one at a time, scraping down the sides of the bowl between additions. Slowly pour in the milk and vanilla and mix until combined. Increase the mixer speed to medium and beat for 2 minutes, until batter is smooth, scraping the sides of bowl as needed. Using a rubber spatula, gently stir in the sprinkles.
4. Fill the liners two-thirds full (about ¼ cup of batter) and bake for 15-20 minutes, until the centers are set and a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely before frosting.
5. Make the Frosting: Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes, stopping to scrape the bowl once or twice. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed.
6. Frost the cupcakes as desired (I used the Ateco #808 decorating tip) and garnish with additional sprinkles. Frosted cupcakes can be stored in an airtight container at room temperature for up to 3 days.

5. Margarita Cupcakes :

Both the lime-vanilla cupcakes and frosting are spiked with tequila!

Ingredients:

For the Cupcakes

• 1½ cups (213 grams) all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup (113 grams) unsalted butter, at room temperature
• 1 cup (198 grams) granulated sugar
• 2 eggs, at room temperature
• 1½ limes, zested and juiced
• 2 tablespoons tequila
• ¼ teaspoon vanilla extract
• ½ cup (120 ml) buttermilk

To Brush the Cupcakes

• 1 to 2 tablespoons tequila

For the Tequila-Lime Frosting

• 1 cup (227 grams) unsalted butter, at room temperature
• 2¾ cups (312 grams) powdered sugar
• 1 tablespoon lime juice
• 2 tablespoons tequila
• Pinch of coarse salt

Directions:

1. Make the Cupcakes: Preheat the oven to 325 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder and salt; set aside.
3. Using an electric mixer on medium-high speed, beat the butter and sugar together until pale, light, and fluffy (about 5 minutes).
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lime zest, lime juice, vanilla extract and tequila. Mix until combined. (The mixture may start to look curdled at this point, but don’t worry, it will all come back together!)
6. Reduce the mixer speed low. Add the dry ingredients in three batches, alternating with the buttermilk in two batches. Mix only until just incorporated, using a rubber spatula to give it one last mix by hand.
7. Divide the batter between the muffin cups. Bake until the cupcakes are light golden brown on top and a skewer inserted in the center has moist crumbs attached, about 25 minutes, rotating the pan halfway through baking.
8. Allow cupcakes to cool for 5 to 10 minutes, and then remove to a cooling rack. Brush the tops of the cupcakes with the 1 to 2 tablespoons of tequila. Set the cupcakes aside to cool completely before frosting them.
9. Make the Frosting: Whip the butter on medium-high speed of an electric mixer using the whisk attachment for 5 minutes. Reduce the speed to medium-low, and gradually add the powdered sugar, mixing and scraping the sides of the bowl until all is incorporated. Increase speed to medium and mix for 30 seconds. Add the lime juice, tequila and salt, and beat on medium-high speed until incorporated and fluffy. If the frosting appears a bit too soft, add some additional sugar, one spoonful at a time until desired consistency is reached. Frost cupcakes and garnish, if desired, with lime zest, an additional sprinkling of salt and a lime wedge.

Recipe Notes:

• If you would prefer to not use liquor in these cupcakes, you can absolutely omit it from both the cupcakes and the frosting with no problem. If you do omit it, I would add 1 tablespoon of vanilla extract to the frosting.
• I used a Wilton 1M tip to frost the cupcakes.
• You can use whatever tequila you keep on hand; I’ve made them with both Patron and Jose Cuervo. You will want to use white or silver tequila, not gold.

6. Mocha Cupcakes with Espresso Frosting :