Little bites of heaven, yum yum!

Photo via Brown Eyed Baker
Photo via Brown Eyed Baker

Over the last five years or so, cupcakes have taken a life of their own and become a popular trend. Chic little shops popped up everywhere, there are numerous TV shows based on the handheld confections, the decorations and flavour combinations seem endless and almost everyone is trying their hands at baking their own cupcakes!

Personally, I have yet to be blown away by any cupcake from those chic little shops. I find the cupcakes rather dry and the frosting is most times a tad too sweet for my liking. Oh and the prices? Holy insanity! Not one with a sweet tooth, I do have my random cravings and so I decided to revel in making cupcakes at home. I now bake all kinds of cupcakes, — chocolate, vanilla, red velvet, boozy and more. Planning to try your hand at baking?

Here are 10 simple cupcake recipes that you can try out at home:

Photo via This Silly Girls Life
Photo via This Silly Girls Life

1. Chocolate Stuffed Red Velvet Cupcakes with Nutella Frosting

Ingredients:

  1. 1 box red velvet cake mix, plus ingredients on back of the box
  2. 12 Hershey’s kisses
  3. 1 stick butter, unsalted room temp
  4. 1 Cup powdered sugar
  5. 2/3 Cup Nutella
  6. 1 teaspoon of vanilla extract
  7. pinch of kosher salt
  8. 3 tablespoon of cool whip or 2 tablespoons of whipping cream.

Instructions:

  1. Preheat oven to directions on back of cake mix box. Make cake mix. Fill cupcake liners 1/3 of the way full. Place one hershey’s kiss in the middle. Cover with more batter until about 2/3 full.
  2. Bake according to directions on back of the box.
  3. Let cool on wire rack for 5 minutes, then take out and place cupcakes on wire rack and let cool completely.
  4. Make the frosting while the cakes cool. Cream together the butter and sugar with a hand mixer on low speed. Add in the nutella and whip on medium speed for 2 minutes. Add in the vanilla and salt, mix 30 more seconds. Add in the cool whip or cream and beat again for an additional minute until light and fluffy.
  5. Pipe on top of the cupcakes and add a couple chocolate chips for garnish, optional.
  6. Serve and enjoy!
Photo via Brown Eyed Baker
Photo via Brown Eyed Baker

2. Simple Vanilla Cupcakes

Ingredients:

  1. 2 cups flour
  2. 1/2 teaspoon salt
  3. 2 teaspoons baking powder
  4. 1/2 cup butter, softened
  5. 3/4 cup sugar
  6. 2 eggs
  7. 1 cup milk
  8. 1 teaspoon vanilla essence

Directions:

  1. Preheat oven to 375f or 170c; line muffin cups with papers.
  2. Cream butter and sugar till light and fluffy. beat in eggs one at a time.
  3. Add flour (mixed with baking powder and salt) alternating with milk beat well; stir in vanilla.
  4. Divide evenly among pans and bake for 18 minutes. let cool in pans.
Photo via Real Simple
Photo via Real Simple

3. Peanut Butter and Jam Cupcakes

Ingredients:

  1. 1 box vanilla cake mix
  2. Cream cheese
  3. Raspberry Jam
  4. Roasted Peanuts
  5. Creamy Peanut Butter

Directions:

  1. Follow instructions on the box of vanilla cake mix.
  2. Mix 1/3 cup creamy peanut butter into the cream cheese.
  3. Frost the cupcakes and top each with 1 teaspoon of raspberry jam and 1 teaspoon chopped roasted peanuts.
Photo via boswerlk.wordpress.com
Photo via boswerlk.wordpress.com

4. Banana Cupcakes with Vanilla Pastry Cream

Ingredients:

Cupcakes

  1. 2 3/4 cups all-purpose flour
  2. 1 1/4 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter, softened
  6. 1/4 cup vegetable shortening, at room temperature
  7. 1 3/4 cups sugar
  8. 2 teaspoons pure vanilla extract
  9. 2 large eggs
  10. 1 1/2 cups mashed very ripe bananas (about 4)
  11. 1/2 cup buttermilk

Frosting

  1. 3 cups half-and-half
  2. 6 large egg yolks
  3. 1/2 cup sugar
  4. 3 tablespoons cornstarch
  5. 1/4 teaspoon salt
  6. 1 teaspoon pure vanilla extract

Directions:

  1. Make the pastry cream: In a medium saucepan, bring the half-and-half to a simmer and keep warm. In a medium bowl, whisk the egg yolks, sugar, cornstarch, and salt together until the mixture is pale, about one minute. Whisk half of the half-and-half into the egg yolk mixture, then pour the egg mixture back into the pot with the remaining half-and-half. Cook over medium heat, whisking constantly until thickened and boiling, about 6-10 minutes. Remove from the heat and whisk in the vanilla. Strain the pastry cream through a fine-mesh sieve into a container. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Chill at least one hour, overnight is better.
  2. Make the cupcakes: Preheat the oven to 325 degrees F. Line two 12-cup cupcake pans with paper liners.
  3. Sift the flour, baking powder, baking soda, and salt together into a large bowl and set aside.
  4. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat until fluffy, about 3 minutes. Scrape down the bowl, add the eggs, and beat until just combined. Scrape down the bowl again and add the bananas, beating until just combined. Turn the mixer to low. Add the flour mixture, alternating with the buttermilk, in three additions, beginning and ending with the flour mixture. Remove the bowl from the mixer and scrape down the sides with a rubber spatula, giving the mixture a final stir to ensure it’s combined.
  5. Fill the cupcake liners about 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans on a wire rack for 20 minutes. Remove them from the pans and cool completely.
  6. Assemble the cupcakes: Place the vanilla pastry cream in a plastic disposable piping bag or a zip top gallon sized bag. Cut the end of the bag so that the opening is about a half inch in diameter. Pipe a dollop onto the cupcake (alternatively spoon a dollop onto the cupcake) and garnish with a dried banana slice.
Photo via Taste Of Home
Photo via Taste Of Home

5. Chocolate Zucchini Cupcakes

Ingredients:

  1. 1-1/4 cups butter, softened
  2. 1-1/2 cups sugar
  3. 2 eggs
  4. 1 teaspoon vanilla extract
  5. 2-1/2 cups all purposed flour
  6. 3/4 cup baking cocoa
  7. 1 teaspoon baking powder
  8. 1 teaspoon baking soda
  9. 1/2 teaspoon salt
  10. 1/2 cup plain yogurt
  11. 1 cup grated zucchini
  12. 1 cup grated carrots
  13. 1 can (16 ounces) chocolate frosting

Directions:

  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.
Photo via Taste Of Home
Photo via Taste Of Home

6. Pumpkin Spice Cupcakes with Cream Cheese Frosting

Ingredients:

Cupcakes

  1. 3/4 cup butter, softened
  2. 2-1/2 cups sugar
  3. 3 eggs
  4. 1 can (15 ounces) solid-pack pumpkin
  5. 2-1/3 cups all purpose flour
  6. 1 tablespoon pumpkin pie spice
  7. 1 teaspoon baking powder
  8. 1 teaspoon ground cinnamon
  9. 3/4 teaspoon salt
  10. 1/2 teaspoon baking soda
  11. 1/2 teaspoon ground ginger
  12. 1 cup buttermilk

Frosting

  1. 1 package (8 ounces) cream cheese, softened
  2. 1/2 cup butter, softened
  3. 4 cups confectioners’ sugar
  4. 1 teaspoon vanilla extract
  5. 2 teaspoons ground cinnamon

Directions:

  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely.
  3. For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
Photo via Taste Of Home
Photo via Taste Of Home

 7. Special Mocha Cupcakes

Ingredients:

Cupcakes

  1. 1 cup sugar
  2. 1/2 cup cold brewed coffee
  3. 1/2 cup canola oil
  4. 2 eggs
  5. 3 teaspoons cider vinegar
  6. 3 teaspoons vanilla extract
  7. 1-1/2 cups all purpose flour
  8. 1/3 cup baking cocoa
  9. 1 teaspoon baking soda
  10. 1/2 teaspoon salt

Frosting

  1. 3 tablespoons milk chocolate chips
  2. 3 tablespoons semisweet chocolate chips
  3. 1/3 cup butter, softened
  4. 2 cups confectioners’ sugar
  5. 1 to 2 tablespoons brewed coffee
  6. 1/2 cup chocolate sprinkles

Directions:

  1. Preheat oven to 350°. In a large bowl, beat sugar, coffee, oil, eggs, vinegar and vanilla until well blended. In a small bowl, combine flour, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
  2. Fill paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool.
  3. For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners’ sugar and enough coffee to achieve desired consistency. Pipe frosting onto cupcakes. Top with sprinkles; gently press down.
Photo via Taste Of Home
Photo via Taste Of Home

8. Caramel Apple Cupcakes

Ingredients:

  1. 1 package spice or carrot cake mix (regular size)
  2. 2 cups chopped peeled tart apples
  3. 20 caramels
  4. 3 tablespoons 2% milk
  5. 1 cup finely chopped pecans, toasted
  6. 12 Popsicle sticks

Directions:

  1. Prepare cake batter according to package directions; fold in apples.
  2. Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a small saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the centre of each cupcake.
Photo via Taste Of Home
Photo via Taste Of Home

9. Raspberry Swirl Cupcakes

Ingredients:

  1. 1 box of white cake mix
  2. 1/4 cup raspberry pie filling
  3. 1/2 cup shortening
  4. 1/3 cup 2% milk
  5. 1 teaspoon vanilla extract
  6. 1/4 teaspoon salt
  7. 3 cups confectioners’ sugar
  8. Fresh raspberries and decorative sprinkles, optional

Directions:

  1. Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl.
  2. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
  3. In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners’ sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.
Photo via Taste Of Home
Photo via Taste Of Home

10. Coconut Pecan Cupcakes

Ingredients:

Cupcakes

  1. 5 eggs, separated
  2. 1/2 cup butter, softened
  3. 1/2 cup shortening
  4. 2 cups sugar
  5. 3/4 teaspoon vanilla extract
  6. 1/4 teaspoon almond extract
  7. 1-1/2 cups all purpose flour
  8. 1/4 cup cornstarch
  9. 1/2 teaspoon baking soda
  10. 1/2 teaspoon salt
  11. 1 cup buttermilk
  12. 2 cups flaked coconut
  13. 1 cup finely chopped pecans

Frosting

  1. 1 package (8 ounces) cream cheese, softened
  2. 1/4 cup butter, softened
  3. 1/2 teaspoon vanilla extract
  4. 1/4 teaspoon almond extract
  5. 3-3/4 cups confectioners’ sugar
  6. 3/4 cup chopped pecans

Directions:

  1. Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
  2. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
  3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
  4. In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

Try your hand at any of these recipes and let us know how it goes!

Sources 1,2,3,4,5