10 Easy Cupcake Recipes

You're about to discover 10 cupcake recipes that'll transform your baking game, from classic vanilla bean to indulgent peanut butter cup creations. Whether you're a novice baker or just looking to expand your repertoire, these tested recipes feature straightforward instructions, precise measurements, and pro tips for achieving bakery-quality results. Let's start with the fundamentals of cupcake baking, where you'll learn the secrets to moist, perfectly domed treats that'll have everyone asking for your recipe.

Classic Vanilla Bean Cupcakes

The key to achieving the perfect texture lies in properly creaming the butter and sugar, along with careful attention to mixing times. These cupcakes maintain their moisture for several days when stored properly and serve as an excellent base for various frosting combinations.

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 vanilla beans, split and scraped
• ⅔ cup whole milk
• ¼ cup sour cream

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Scrape in the vanilla bean seeds and mix until incorporated.

Combine the milk and sour cream in a small bowl. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the milk mixture, beginning and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix.

For best results, ensure all ingredients are at room temperature before beginning. The cupcakes can be stored in an airtight container at room temperature for up to 3 days, or frozen unfrosted for up to 2 months. For perfect portioning, use an ice cream scoop to fill the cupcake liners about ⅔ full, and avoid opening the oven door during baking to prevent sinking.

Double Chocolate Fudge Cupcakes

Double chocolate fudge cupcakes are the ultimate indulgence for chocolate lovers, combining rich cocoa-infused cake with a decadent chocolate fudge frosting. These moist, tender cupcakes deliver an intense chocolate experience that satisfies even the most demanding sweet tooth.

The secret to these cupcakes' exceptional texture lies in the combination of buttermilk and hot coffee, which not only enhances the chocolate flavor but also creates an incredibly soft crumb. The fudge frosting is made with melted chocolate and heavy cream, resulting in a smooth, glossy finish that perfectly complements the cake.

Ingredients:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong hot coffee
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract

For the Fudge Frosting:

• 12 ounces semi-sweet chocolate chips
• 1 cup heavy cream
• 1/2 cup unsalted butter
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners. In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the eggs, buttermilk, coffee, oil, and vanilla. Gradually mix the wet ingredients into the dry ingredients until just combined, being careful not to overmix. Fill each cupcake liner about 2/3 full with batter.

Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. While the cupcakes cool, prepare the frosting by melting the chocolate, cream, and butter in a double boiler. Once melted, whisk in the powdered sugar and vanilla until smooth. Allow the frosting to cool and thicken before piping onto the completely cooled cupcakes.

For best results, ensure all ingredients are at room temperature before beginning. The coffee can be replaced with hot water, but coffee enhances the chocolate flavor without making the cupcakes taste like coffee. Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Red Velvet With Cream Cheese Frosting

Red velvet cupcakes are a classic dessert that combines rich chocolate notes with a striking crimson color. The vibrant red hue paired with creamy white frosting creates a stunning visual contrast that has made these treats a favorite at parties, weddings, and special occasions.

The key to perfect red velvet cupcakes lies in achieving the right balance between cocoa powder and food coloring, while maintaining a moist, tender crumb. The signature cream cheese frosting adds a tangy sweetness that complements the subtle chocolate flavor of the cupcakes perfectly.

Ingredients:

• 2½ cups all-purpose flour
• 1½ cups granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon cocoa powder
• 1½ cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tablespoons red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract

Cream Cheese Frosting:

• 16 oz cream cheese, softened
• ½ cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350°F and line a muffin tin with cupcake liners. In a large bowl, whisk together the dry ingredients. In a separate bowl, combine the wet ingredients until well mixed. Gradually add the wet mixture to the dry ingredients, stirring until just combined. Fill cupcake liners two-thirds full and bake for 18-20 minutes or until a toothpick inserted comes out clean.

For the frosting, beat the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, beating until light and fluffy. Once cupcakes are completely cooled, pipe or spread the frosting onto each cupcake.

Room temperature ingredients are crucial for this recipe – cold ingredients can result in a lumpy batter and uneven mixing. If you don't have buttermilk, you can make your own by adding 1 tablespoon of white vinegar to 1 cup of milk and letting it sit for 5 minutes. For the best red color, use gel food coloring instead of liquid, as it provides more intense color without affecting the batter's consistency.

Strawberry Lemonade Cupcakes

Strawberry Lemonade Cupcakes combine the sweet, fruity taste of fresh strawberries with the bright, tangy flavor of lemon in a delightfully moist and fluffy cupcake. The result is a refreshing summer treat that perfectly captures the essence of a cold glass of strawberry lemonade in dessert form.

These eye-catching pink cupcakes are topped with a smooth, creamy frosting that balances both flavor components while adding an irresistible richness. The natural color from the strawberries gives these cupcakes their signature hue, while fresh lemon zest and juice provide a citrusy punch that keeps them from being overly sweet.

Ingredients:

• 2¾ cups all-purpose flour
• 1¾ cups granulated sugar
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup milk
• 2 teaspoons vanilla extract
• 1 cup fresh strawberry puree
• 2 tablespoons lemon zest
• ¼ cup fresh lemon juice

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup strawberry puree
• 1 tablespoon lemon juice
• ¼ teaspoon salt

Preheat the oven to 350°F (175°C) and line two muffin tins with cupcake liners. In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk. Fold in the strawberry puree, lemon zest, and lemon juice until just combined.

Fill cupcake liners about ⅔ full with batter and bake for 18-20 minutes or until a toothpick inserted comes out clean. While the cupcakes cool, prepare the frosting by beating the butter until creamy, then gradually adding powdered sugar, strawberry puree, lemon juice, and salt until smooth and well combined.

Once cupcakes are completely cool, pipe or spread the frosting on top. For best results, use room temperature ingredients when making these cupcakes, as this ensures even mixing and proper rising. The strawberry puree can be made by blending fresh strawberries until smooth, straining out any seeds if desired. Store finished cupcakes in an airtight container in the refrigerator for up to 3 days, bringing them to room temperature before serving for the best taste and texture.

Peanut Butter Cup Cupcakes

Peanut butter cup cupcakes combine two beloved flavors – rich chocolate and creamy peanut butter – into one irresistible dessert. These cupcakes feature a moist chocolate base filled with a peanut butter surprise, topped with peanut butter frosting and garnished with chocolate and peanut butter cup pieces.

This recipe yields 12 standard-sized cupcakes and takes approximately 45 minutes to prepare and bake. The end result is a bakery-quality treat that perfectly balances sweet and salty flavors, making it ideal for parties, potlucks, or special occasions.

• 1½ cups all-purpose flour
• 1 cup granulated sugar
• ⅓ cup cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup warm water
• ⅓ cup vegetable oil
• 1 tablespoon vanilla extract
• 1 tablespoon white vinegar
• 12 miniature peanut butter cups
• 1 cup butter, softened
• 1 cup creamy peanut butter
• 3 cups powdered sugar
• 2-3 tablespoons milk
• Additional peanut butter cups for garnish

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add warm water, oil, vanilla, and vinegar, mixing until the batter is smooth and well combined. Fill each cupcake liner about halfway with batter, place a miniature peanut butter cup in the center, and cover with remaining batter until the liner is about ⅔ full.

Bake for 18-20 minutes or until a toothpick inserted near the edge comes out clean. While the cupcakes cool, prepare the frosting by beating butter and peanut butter until smooth. Gradually add powdered sugar and milk until reaching desired consistency. Once cupcakes are completely cool, pipe or spread frosting on top and garnish with chopped peanut butter cup pieces.

For best results, store cupcakes in an airtight container at room temperature for up to 3 days. Ensure ingredients are at room temperature before mixing, and don't overmix the batter to maintain a tender crumb. If the peanut butter cups sink during baking, try freezing them for 30 minutes before adding them to the batter.

Carrot Cake Cupcakes

Carrot cake cupcakes transform the beloved classic dessert into perfectly portioned treats that combine warm spices, freshly grated carrots, and a rich cream cheese frosting. These moist and flavorful cupcakes capture all the comforting elements of traditional carrot cake while offering the convenience and charm of individual servings.

The key to exceptional carrot cake cupcakes lies in using fresh, finely grated carrots and achieving the right balance of spices. The carrots provide natural moisture and sweetness, while ingredients like cinnamon, nutmeg, and vanilla create a warm, aromatic profile that makes these cupcakes irresistible.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 4 large eggs
• 1 1/2 cups granulated sugar
• 2 teaspoons vanilla extract
• 3 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)
• 16 oz cream cheese, softened
• 1/2 cup butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt. In a separate large bowl, beat oil, eggs, sugar, and vanilla until well combined. Gradually mix the dry ingredients into the wet ingredients until just combined, then fold in the grated carrots and walnuts if using.

Fill each cupcake liner about 2/3 full with batter and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. While the cupcakes cool completely, prepare the frosting by beating cream cheese and butter until smooth, then gradually add powdered sugar and vanilla until reaching desired consistency. Pipe or spread the frosting onto cooled cupcakes.

For best results, store grated carrots between paper towels to remove excess moisture before adding to the batter, and ensure all refrigerated ingredients reach room temperature before mixing. The cupcakes can be stored in an airtight container for up to 3 days at room temperature, or up to a week when refrigerated.

Birthday Funfetti Cupcakes

Birthday Funfetti Cupcakes are a delightful and whimsical treat that brings joy to any celebration. These light and fluffy vanilla cupcakes are speckled with colorful rainbow sprinkles throughout the batter, creating a festive and cheerful appearance that's perfect for birthdays or any special occasion.

These homemade funfetti cupcakes are far superior to box mixes, offering a rich, buttery flavor and moist texture that will have everyone asking for seconds. Topped with classic vanilla buttercream and extra sprinkles, they're a nostalgic favorite that appeals to both children and adults alike.

• 2¾ cups all-purpose flour
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1¾ cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1¼ cups whole milk
• ⅔ cup rainbow sprinkles

Vanilla Buttercream:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup heavy cream
• 2 teaspoons vanilla extract
• Extra sprinkles for decoration

Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt.

In a large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.

Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix. Gently fold in the rainbow sprinkles. Fill cupcake liners about ⅔ full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.

For the frosting, beat butter until creamy, gradually add powdered sugar, heavy cream, and vanilla until smooth and fluffy. Pipe onto cooled cupcakes and top with additional sprinkles.

For best results, use jimmies-style sprinkles rather than nonpareils in the batter, as nonpareils tend to bleed their colors. Allow ingredients to come to room temperature before mixing, and avoid overmixing the batter to ensure light and fluffy cupcakes. Store in an airtight container at room temperature for up to 3 days.

Banana Caramel Cupcakes

Banana Caramel Cupcakes combine the comforting sweetness of ripe bananas with rich, buttery caramel for an indulgent treat that's perfect for any occasion. The moist banana-flavored cake base is topped with a smooth caramel buttercream frosting, creating a delightful balance of flavors that will satisfy any sweet tooth.

These cupcakes are inspired by classic banana bread but elevated with caramel elements both in the cake and frosting. The addition of sour cream in the batter ensures a tender crumb, while brown sugar enhances the caramel notes and adds moisture to the final product.

• 2 cups all-purpose flour
• 3 ripe bananas, mashed
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• 1/4 cup sour cream
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup caramel sauce
• For frosting:
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 1/3 cup caramel sauce
• 1/2 teaspoon salt

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a large bowl, cream together butter and brown sugar until light and fluffy. Add eggs one at a time, then mix in mashed bananas, sour cream, and vanilla extract.

In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Fill cupcake liners 2/3 full and bake for 18-20 minutes.

For the frosting, beat softened butter until creamy, then gradually add powdered sugar. Mix in caramel sauce and salt until smooth. Once cupcakes are completely cooled, pipe or spread the frosting on top and drizzle with additional caramel sauce if desired.

For best results, use very ripe bananas with black spots on the peel as they provide the most flavor and natural sweetness. Store unfrosted cupcakes at room temperature for up to 3 days, or frosted cupcakes in the refrigerator for up to 5 days. Bring to room temperature before serving for optimal taste and texture.

Cookies and Cream Cupcakes

Cookies and cream cupcakes combine the classic flavors of chocolate sandwich cookies with moist, vanilla-based cupcakes. The result is a beautifully marbled treat that captures the essence of everyone's favorite cookie in a perfectly portioned dessert.

These cupcakes feature a tender crumb studded with crushed cookie pieces and topped with a rich cream cheese frosting that's speckled with more cookie crumbs. The contrast between the light cake and the dark cookie pieces creates an appealing visual presentation that's as impressive as the taste.

Ingredients:

• 2½ cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
• 2½ teaspoons baking powder
• ½ teaspoon salt
• 24 chocolate sandwich cookies, divided
• 16 oz cream cheese, softened
• 4 cups powdered sugar
• ½ cup heavy cream

Preheat the oven to 350°F (175°C) and line two 12-cup muffin tins with paper liners. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with milk, beginning and ending with the dry ingredients. Crush 12 cookies into small pieces and fold them into the batter. Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes.

For the frosting, beat cream cheese until smooth, then gradually add powdered sugar and heavy cream until the desired consistency is reached. Crush the remaining cookies and fold them into the frosting. Once cupcakes are completely cool, pipe or spread the frosting onto each cupcake.

For best results, store these cupcakes in an airtight container in the refrigerator for up to 3 days. Allow them to come to room temperature before serving for optimal texture and flavor. When crushing the cookies, aim for a mixture of fine crumbs and small chunks to create varying texture throughout both the cake and frosting. Avoid overmixing the batter after adding the cookie pieces to prevent the crumbs from bleeding too much color into the cake.

Lemon Blueberry Cupcakes

Lemon and blueberry create a perfect harmony of tart and sweet flavors in these light, fluffy cupcakes. The bright citrus notes complement the burst of fresh berries, while the moist cake provides an ideal backdrop for these classic summer flavors.

These cupcakes can be topped with either a classic cream cheese frosting or a lemon buttercream, depending on your preference. The addition of fresh lemon zest in both the batter and frosting ensures a vibrant citrus flavor that makes these treats truly special.

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 2 tablespoons lemon zest
• 1/4 cup fresh lemon juice
• 1 cup whole milk
• 1 1/2 cups fresh blueberries
• 1/4 cup flour (for coating blueberries)

Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt.

In a separate large bowl, cream butter and sugar until light and fluffy, about 3-4 minutes. Beat in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice. Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the flour mixture. Toss blueberries with the extra 1/4 cup flour to prevent sinking, then fold them into the batter.

Fill cupcake liners about 2/3 full with batter. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely before frosting.

To ensure the best results, bring all refrigerated ingredients to room temperature before beginning. Coating the blueberries in flour helps prevent them from sinking to the bottom of the cupcakes during baking. If using frozen blueberries, don't thaw them before adding to the batter, as this will prevent color bleeding and maintain the texture of the cupcakes.