30 Yummy Sweet Cupcake Recipes

Chocolate Hazelnut Cupcakes

Indulge in the rich and nutty flavors of chocolate hazelnut cupcakes, perfect for any sweet tooth craving.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1/2 cup hazelnut spread

Cooking method:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, until just combined.
5. Fold in the hazelnut spread gently to create a marbled effect.
6. Divide the batter evenly among the cupcake liners and bake for 18-20 minutes.
7. Allow to cool before serving.

Lemon Blueberry Cupcakes

These refreshing lemon blueberry cupcakes are a perfect balance of tart and sweet, featuring a burst of berries in every bite.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg
• 1 tbsp lemon zest
• 1/2 cup milk
• 1 cup fresh blueberries

Cooking method:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Cream butter and sugar together until light and fluffy, then beat in the egg and lemon zest.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the milk.
5. Gently fold in the blueberries.
6. Divide batter among the liners and bake for 20-22 minutes.
7. Cool completely before serving.

Matcha Green Tea Cupcakes

Experience the unique and earthy taste of matcha in these delightful green tea cupcakes.

Ingredients:

• 1 cup all-purpose flour
• 1 tbsp matcha green tea powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup milk

Cooking method:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Whisk together flour, matcha powder, baking powder, and salt.
3. Cream butter and sugar until fluffy, then add eggs and vanilla, mixing well.
4. Alternately add dry ingredients and milk to the butter mixture, mixing until smooth.
5. Distribute batter evenly among liners and bake for 18-20 minutes.
6. Let cool before serving.

Red Velvet Cupcakes

These classic red velvet cupcakes are moist and tangy with a hint of cocoa, topped with a rich cream cheese frosting.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tbsp cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 tbsp red food coloring

Cooking method:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Sift flour, cocoa, baking soda, and salt in a bowl.
3. Cream butter and sugar until fluffy, then add eggs and vanilla.
4. Alternately add dry ingredients and buttermilk, mixing until combined; stir in food coloring.
5. Pour batter into liners and bake for 18-20 minutes.
6. Allow to cool before frosting and serving.

Salted Caramel Cupcakes

Sweet and salty come together in these decadent salted caramel cupcakes that are perfect for any occasion.

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1/4 cup caramel sauce

Cooking method:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Whisk together flour, baking powder, and salt.
3. Cream butter and sugar until light, then blend in eggs and vanilla.
4. Add dry ingredients alternately with milk, mixing until smooth.
5. Swirl caramel sauce into the batter gently.
6. Divide batter among liners and bake for 18-20 minutes.
7. Cool before serving, optionally drizzle with more caramel sauce.

Coconut Lime Cupcakes

These tropical coconut lime cupcakes are a refreshing treat that will transport you to a sunny beach.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp lime zest
• 1/2 cup coconut milk
• 1/4 cup shredded coconut

Cooking method:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Combine flour, baking powder, and salt in a bowl.
3. Cream butter and sugar until light, then add eggs and lime zest.
4. Alternately mix in dry ingredients and coconut milk until smooth.
5. Fold in shredded coconut.
6. Spoon batter into liners and bake for 18-20 minutes.
7. Cool before serving.

Peanut Butter Cupcakes

Rich and nutty, these peanut butter cupcakes are a must-try for peanut butter lovers.

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 2/3 cup brown sugar
• 2 large eggs
• 1/2 cup milk

Cooking method:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with liners.
2. Mix flour, baking powder, baking soda, and salt.
3. Cream butter, peanut butter, and sugar until fluffy, add eggs, and mix well.
4. Alternate adding dry ingredients and milk.
5. Distribute batter into liners and bake for 18-20 minutes.
6. Cool and serve.

Raspberry Almond Cupcakes

These elegant raspberry almond cupcakes are bursting with fresh raspberry flavor and a hint of almond.

Ingredients:

• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• 1/4 cup milk
• 1/2 cup fresh raspberries

Cooking method:

1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Mix flour, baking powder, and salt.
3. Cream butter and sugar, add eggs and almond extract.
4. Alternate adding dry ingredients and milk until just combined.
5. Fold in raspberries gently.
6. Fill liners and bake for 18-20 minutes.
7. Cool before serving.

Mocha Espresso Cupcakes

These coffee-flavored mocha espresso cupcakes are perfect for a caffeine kick in dessert form.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup brewed espresso, cooled

Cooking method:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Whisk flour, cocoa powder, baking powder, and salt.
3. Cream butter and sugar, then add eggs and vanilla.
4. Add dry ingredients alternately with espresso, mixing until smooth.
5. Pour batter into liners and bake for 18-20 minutes.
6. Cool before serving.

Pumpkin Spice Cupcakes

Celebrate fall with these spiced, aromatic pumpkin spice cupcakes that bring the flavors of autumn alive.

Ingredients:

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup canned pumpkin puree
• 1/2 cup unsalted butter, softened
• 3/4 cup brown sugar
• 2 large eggs

Cooking method:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. Combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter, sugar, and pumpkin puree until well mixed.
4. Add eggs and mix, then alternately add dry ingredients.
5. Spoon batter into liners and bake for 18-20 minutes.
6. Cool before enjoying.