Cupcakes Recipe

Red Passion Cupcake


• 2 1/2 cups all purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa (powdered)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter at room temperature
• 5 large eggs
• 1 cup buttermilk (see note at bottom)
• 1 teaspoon vanilla
• 1 teaspoon red food coloring


1-Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times.

2-Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg.

3-Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring.

4-Fill lined cupcake pans 1/2 full of red velvet batter. Bake in a preheated 350 degree oven for approximately 20 minutes or until a toothpick inserted in the center comes out clean.

5-Cool cupcakes in pans for 5 to 10 minutes then remove from pans. Cool completely on wire racks before frosting.

*If you don't happen to have buttermilk on hand you can try this simple substitution. Place one tablespoon of lemon juice or white vinegar in an empty one cup measuring cup. Fill with milk to 1 cup. Let stand for 5 minutes then use in any cake recipe that calls for buttermilk.

Black & white Cupcake


• 3 cups all purpose flour
• 2 cups sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 6 large eggs
• 2 cups softened, not melted, butter
• 1/2 cup 2% milk
• 2 teaspoon vanilla


1-Combine all of your dry ingredients in a large mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir until just mixed then mix at medium speed for about 4 minutes. Scrape bowl.

2-Add eggs one at a time and mix on low speed for 30 seconds after each egg. Once all eggs are in the batter, mix at medium speed for 1 minute. Batter will be thick and fluffy.

3-Preheat oven to 350 degrees. Spoon batter into cupcake liners until 1/2 full. If you fill them any more, you risk having a mess in your oven.

4-Bake your cupcakes for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean.

Cool your pound cake cupcakes completely in the cupcake pans. Store in an airtight container.

Dark Orange Cupcake


•120g/4oz plain flour
•140g/5oz caster sugar
•1 tsp baking power
•40g/1½oz unsalted butter
•50g/2oz dark chocolate, melted
•1 egg
•125ml/4fl oz milk
•1 orange, juice only
•3 tbsp granulated sugar
For the buttercream
•125g/4½oz unsalted butter, softened
•250g/9oz icing sugar
•2-3 tbsp milk
•50g/1¾oz white chocolate, melted
•1 orange, zest only
•100g/3½oz orange chocolate


1.Preheat the oven to 170C  Line a 12-hole muffin tin with paper cases.

2.Mix the flour, sugar and baking powder together in a food processor. Add the butter and pulse until combined.

3.Whisk the melted chocolate, egg and milk together in a jug.

4.Stir the chocolate mixture into the flour mixture until just combined.

5.Spoon the mixture into the cases and bake for 15-20 minutes, or until risen and golden-brown and a skewer inserted into the middle comes out clean. Remove from the oven and set aside to cool for 10 minutes.

6.Meanwhile, mix the orange juice and granulated sugar together in a bowl. Carefully pour the orange juice mixture over the warm cakes and set aside to cool completely.

7.For the white chocolate and orange buttercream, beat the butter in a bowl until light and fluffy. Carefully stir in the icing sugar and continue to beat for five minutes. Beat in the milk, melted chocolate and orange zest.

8.Decorate the cupcakes with the buttercream

Raspberry cheese cupcakes


•8 white chocolate cookies
•45g/1¾oz butter, melted

For the filling

•300g/10½oz cream cheese
•1 tbsp plain flour
•90g/3¼oz caster sugar
•1 tsp vanilla extract
•1 free-range egg, plus 1 egg yolk
•3 tbsp soured cream
•100g/3½oz raspberries

lightly whipped double cream or crème fraîche, to serve


1.Preheat the oven to 180C. Line a muffin tin with eight muffin cases.

2.Blend the cookies in a food processor until they resemble fine breadcrumbs. (You can also do this by placing them in a plastic bag and bashing with a rolling pin).

3.Stir in the melted butter until well combined. Press the mixture into the base of the paper cases, reserving a tablespoon to garnish.

4.For the filling, beat the cream cheese in a bowl until smooth, then stir in the plain flour, caster sugar, vanilla extract, egg and egg yolk and soured cream and beat until the mixture is light and fluffy.

5.Put a few raspberries in the bottom of each case, reserving some for garnish, then spoon the cream cheese mixture on top.

6.Bake in the oven for 20-30 minutes, or until the cheesecake filling is set, but still slightly wobbly in the middle.

7.Remove the cupcakes from the oven and set aside to cool for 30 minutes. Remove the cupcakes from the tin, transfer to a plate and chill in the fridge for at least an hour, or overnight.

8.To serve, carefully peel off the paper cases and top the cupcakes with a spoonful of whipped cream and a few raspberries. Sprinkle over the reserved biscuit mixture.

Angel Cream filled Cupcake


 •3 cupsall-purpose flour
•2 cupswhite sugar
•1/3 cupunsweetened cocoa powder
•2 teaspoonsbaking soda
•1 teaspoonsalt
•2 eggs
•1 cupmilk
•1 cupwater
•1 cupvegetable oil
•1 teaspoonvanilla extract
•1/4 cupbutter
•1/4 cupshortening
•2 cupsconfectioners' sugar
•1 pinchsalt
•3 tablespoonsmilk
•1 teaspoonvanilla extract


1.Preheat oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.
2.In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
3.Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4.Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.

Frog Cupcake


•1 (18.25 ounce) packagewhite cake mix
•1 (16 ounce) canprepared vanilla frosting
•6 dropsgreen food coloring, or as needed
•1/4 cupgreen decorator sugar
•12large marshmallows
•48semisweet chocolate chips
•1 dropred food coloring


1.Bake cupcakes according to the directions on the package. Allow them to cool completely.
2.Scoop 2/3 of the frosting into a small bowl and mix with green food coloring. Frost the cupcakes. Sprinkle some of the green sugar over the tops.
3.Cut the marshmallows in half to make two circles. Dip half of each marshmallow piece into water and dip into the green sugar to make the eyelids. The remaining white will be the eyes. Place on the cupcakes. Use a little bit of white icing to glue a chocolate chip into the center of each eye for the pupil.
4.Mix the remaining frosting with red food coloring to make pink. Use the pink icing to draw smiling mouths and nostrils or even tongues on the frogs.

Baileys Cupcake


•1/2 cupbutter, softened
•3/4 cupwhite sugar
•4egg yolks
•3/4 cupsour cream
•1/2 teaspoonvanilla extract
•1 teaspoonalmond extract
•1 cupall-purpose flour
•1 teaspoonbaking powder
•1/4 teaspoonsalt
•6 tablespoonsIrish cream liqueur (such as Baileys)


1.Preheat oven to 350 degrees F (175 degrees C).
2.Line 12 muffin cups with paper liners.
3.Beat butter in a large bowl with an electric mixer until the butter is light and smooth, 2 to 3 minutes; beat in sugar until the mixture is light and fluffy, at least 5 more minutes.
4.Beat in egg yolks one at a time, mixing until each yolk is just combined before adding the next; mix in sour cream and vanilla and almond extracts.
5.Sift flour in a separate bowl with baking powder and salt.
6.Stir flour mixture into the liquid ingredients in thirds, alternating with Irish cream liqueur, until the batter is smooth.
7.Pour batter into the lined muffin cups.
8.Bake in the preheated oven until the cupcakes are golden brown on top and a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes.

Carrot Cupcake


•2 ounceswhite chocolate
•1 (8 ounce) packagecream cheese, softened
•1/2 cupunsalted butter, softened
•1 teaspoonvanilla extract
•1/2 teaspoonorange extract
•4 cupsconfectioners' sugar
•2 tablespoon sheavy cream
•2eggs, lightly beaten
•1 1/8 cupswhite sugar
•1/3 cupbrown sugar
•1/2 cupvegetable oil
•1 teaspoon vanilla extract
•2 cupsshredded carrots
•1/2 cupcrushed pineapple
• 1 and 1/2 cupsall-purpose flour
• 1 and 1/4 teaspoonsbaking soda
•1/2 teaspoon salt
•1 and 1/2 teaspoonsground cinnamon
•1/2 teaspoon ground nutmeg
•1/4 teaspoon ground ginger
•1 cupchopped walnuts


1.Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.

2.In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.

3.In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.

4.Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.

5.Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

Chocolate Surprise Cupcake


•3 cupsall-purpose flour
•2 cupswhite sugar
•1/2 cupunsweetened cocoa powder
•1 teaspoonsalt
•2 teaspoonsbaking soda
•2/3 cupvegetable oil
•2 cupswater
•2 tablespoonsvinegar
•2 teaspoonsvanilla extract
•1 (8 ounce) packagecream cheese, softened
•1 egg
•1/2 cupwhite sugar
•1/4 teaspoonsalt
•1 cupsemisweet chocolate chips


1.Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2.In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.

3.To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool.

Green-Tea Cupcakes


•1/4 cupbutter
•1/4 cupvegetable oil butter spread (such as Smart Balance®)
•1/2 cupgranular no-calorie sucralose sweetener (such as Splenda®)
•1/2 cupwhite sugar
•3egg whites
•1 teaspoonvanilla extract
•1 teaspoonalmond extract
•1 1/2 cupscake flour
•2 teaspoonsbaking powder
•2 tablespoonsgreen tea powder (matcha)
•1/2 cupnonfat milk


1.Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2.Beat the butter, vegetable oil butter spread, sweetener, and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg whites one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and almond extracts with the last egg. Combine cake flour, baking powder, and green tea powder in a small bowl. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Pour the batter into prepared pan.
3.Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.