50 Cupcake Recipes

Find everything you need for your next cupcake project.

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Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

Photo By: Ryan Dausch

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Cupcake Project

Refer to Food Network Magazine's classic cupcake batters and foolproof frostings for each of these cupcake recipes. 

 

Pictured above (clockwise): Mojito, Chipotle-Bacon, Salted Caramel-Toffee, Blueberry-Maple and Orange-Olive Oil 


Photographs by Ryan Dausch

Birthday Classic (No. 1) 

Make Vanilla Cupcakes. Frost with Cream Cheese Frosting and top with nonpareils. 

Blueberry-Maple (No. 2)

Make Vanilla Cupcakes, adding 1/2 teaspoon maple extract with the vanilla. Make Vanilla Frosting, adding 1 teaspoon grated lemon zest with the vanilla. Frost the cupcakes; top with blueberries tossed with maple syrup. 

Jelly Doughnut (No. 3)

Make Vanilla Cupcakes; cool. Fill a pastry bag (with a large tip) with 1/2 cup seedless raspberry or strawberry jam. Insert into the top of the cupcakes and pipe in the jam. Frost with Vanilla Frosting; top with sanding sugar. 

Boston Cream (No. 4)

Make Vanilla Cupcakes; cool. Fill a pastry bag (with a small tip) with 2/3 cup vanilla pudding. Cut a slit into the top of the cupcakes; pipe in the pudding. For the glaze: Pour 1/2 cup hot heavy cream over 4 ounces chopped chocolate; whisk until smooth, then let cool until thick. Spoon over the cupcakes.

Creme Brulee (No. 5)

Make Vanilla Cupcakes, beating the seeds from 1/2 split vanilla bean with the butter. Instead of frosting, top with vanilla pudding. Sprinkle with sugar to cover completely and brulee with a kitchen torch. 

Salted Caramel–Toffee (No. 6)

Make Vanilla Cupcakes, folding 1/2 cup toffee chips into the batter; bake in nonstick liners. Make Chocolate Frosting, adding 1/2 cup caramel sauce to the food processor. Frost the cupcakes and top with toffee chips and flaky sea salt. 

Mini Mocha (No. 7)

Make Vanilla Cupcake batter, adding 1/4 cup cooled brewed espresso with the milk. (The batter may look curdled.) Divide among 36 lined mini-muffin cups; bake 15 minutes. Make Chocolate Frosting, adding 1 tablespoon instant espresso powder to the food processor. Frost the cupcakes and top with chocolate-covered espresso beans. 

Strawberries and Cream (No. 8)

Puree 1 cup strawberries. Make Vanilla Cupcakes, beating 1/4 cup of the strawberry puree into the batter. For the frosting: Beat 1 cup heavy cream, 1/3 cup confectioners' sugar, the remaining strawberry puree and 1 teaspoon vanilla with a mixer until stiff peaks form. Frost the cupcakes and top with red sprinkles and sliced strawberries.

Lemon-Raspberry (No. 9)

Make Vanilla Cupcakes, adding 1/2 cup seedless raspberry jam and 2 teaspoons grated lemon zest with the vanilla. Make Vanilla Frosting, replacing the milk with 1/4 cup raspberry jam. Frost the cupcakes; top with 1 cup raspberries tossed with 1 tablespoon each raspberry jam and water. 

Lemon (No. 10)

Make Vanilla Cupcakes, adding 2 teaspoons grated lemon zest with the vanilla. Make Vanilla Frosting, then beat in 1/2 cup lemon curd. Frost the cupcakes and top with lemon jelly beans. 

Orange–Olive Oil (No. 11)

Make Vanilla Cupcakes, replacing the butter with 1/2 cup olive oil and adding 1 teaspoon grated orange zest with the vanilla. Make Vanilla Frosting, then beat in 1/3 cup marmalade. Frost the cupcakes; top with candied orange peel.

Mojito (No. 12)

Make Vanilla Cupcakes. Simmer 2 tablespoons each lime juice and white rum with 1/4 cup each mint leaves and sugar until the sugar is dissolved; let cool, then brush on the cupcakes. Make Vanilla Frosting, then beat in 1 tablespoon each white rum and grated lime zest. Frost the cupcakes and roll the edges in turbinado sugar. Top with more mint leaves.

Coconut–White Chocolate (No. 13)

Make Vanilla Cupcakes, replacing the milk with unsweetened coconut milk; fold 1/2 cup white chocolate chips into the batter and bake in nonstick liners. Make Vanilla Frosting, replacing the milk with unsweetened coconut milk. Frost the cupcakes and top with shredded coconut. 

Almond-Coconut (No. 14)

Make Vanilla Cupcakes, using only 3/4 cup sugar and adding 1 cup sweetened shredded coconut and 1/2 teaspoon almond extract with the vanilla. Frost with Chocolate Frosting and top with almonds. 

Cherry-Almond (No. 15)

Make Vanilla Cupcakes, beating 1/3 cup chopped maraschino cherries and 1/4 teaspoon almond extract into the batter. Make Vanilla Frosting, replacing the milk with 3 tablespoons maraschino cherry juice from the jar and 1/4 teaspoon almond extract. Frost the cupcakes and top with cherries.

Gluten-Free Vanilla (No. 16)

Make Vanilla Cupcakes, replacing the all-purpose flour with 1 cup brown rice flour and 1/3 cup tapioca flour. Frost with Vanilla Frosting and sprinkle with sanding sugar. 

Mini Butterscotch Chip (No. 17)

Make Vanilla Cupcake batter, using only 1/2 teaspoon baking powder and replacing the sugar with light brown sugar; fold in 1/4 cup each butterscotch chips, white chocolate chips and semisweet chocolate chips. Divide among 36 mini-muffin cups lined with nonstick liners; bake 15 minutes. Top with whipped cream and more butterscotch chips. 

Honey-Graham (No. 18)

Make Vanilla Cupcakes, using only 3/4 cup flour and adding 3/4 cup finely ground graham crackers. Make Vanilla Frosting, using only 1 1/2 cups confectioners' sugar; beat in 1/3 cup honey. Frost the cupcakes and top with crushed graham crackers. 

Marbled Cheesecake (No. 19)

Beat 4 ounces softened cream cheese with 1 tablespoon each unsweetened cocoa powder, sugar and milk. Make Vanilla Cupcakes, swirling the cream cheese mixture into the batter. For the glaze: Whisk 2 cups confectioners' sugar, 1 teaspoon unsweetened cocoa powder and 2 to 3 tablespoons buttermilk until smooth. Spoon over the cupcakes. 

Chocolate Cheesecake (No. 20)

Combine 3/4 cup ground chocolate graham crackers and 3 tablespoons melted butter; press into cupcake liners, reserving a little for topping. Make Vanilla Cupcakes in the prepared liners. Make Cream Cheese Frosting, adding 1/2 cup unsweetened cocoa powder with the sugar. Frost the cupcakes and top with the reserved graham cracker crumbs. 

Stuffed Cookies and Cream (No. 21)

Roll 2/3 cup refrigerated chocolate chip cookie dough into 12 small balls. Make Vanilla Cupcakes, using only 1 1/4 cups flour; top each cupcake with a cookie-dough ball before baking. Make Vanilla Frosting, then beat in 2/3 cup broken chocolate sandwich cookies (about 6 cookies). Frost the cupcakes and top with more broken sandwich cookies. 

Mini Chocolate Chip (No. 22)

Make Vanilla Cupcake batter; fold in 1/2 cup mini chocolate chips. Divide among 36 mini-muffin cups lined with nonstick liners; bake 15 minutes. Frost with Vanilla Frosting and top with flaky sea salt and more mini chocolate chips. 

Triple Chocolate (No. 23)

Make Chocolate Cupcakes, folding 3/4 cup white chocolate chips into the batter; bake in nonstick liners. For the glaze: Pour 1/2 cup hot heavy cream over 4 ounces chopped milk chocolate. Set aside 5 minutes, then whisk until smooth; let cool. Spoon over the cupcakes.

Malted Milk Chocolate (No. 24)

Make Chocolate Cupcakes, adding 1/2 cup malted milk powder to the flour mixture; omit the salt and use only 1/2 cup sugar. For the frosting: Pulse 1 stick softened butter, 1 1/2 cups confectioners' sugar, 1/3 cup malted milk powder, 4 ounces melted milk chocolate, 2 tablespoons milk and 1 teaspoon vanilla in a food processor until smooth. Frost the cupcakes; top with chopped malt balls. 

Gluten-Free Chocolate (No. 25)

Make Chocolate Cupcakes, replacing the all-purpose flour with 1/3 cup each brown rice flour, sorghum flour and tapioca flour; use 2 eggs. Frost with Chocolate Frosting.

Chocolate-Marshmallow (No. 26)

Make Chocolate Cupcakes. For the frosting: Whisk 3 egg whites, 2/3 cup sugar and 1/8 teaspoon cream of tartar in a heatproof bowl set over a pan of simmering water until warm. Remove the bowl from the pan and beat with a mixer until stiff glossy peaks form; beat in 1 teaspoon vanilla. Frost the cupcakes and brown with a kitchen torch.

Cannoli (No. 27)

Make Chocolate Cupcakes, adding 2 tablespoons Marsala wine and 1/2 teaspoon almond extract with the vanilla. Make Cream Cheese Frosting, adding 1/3 cup ricotta with the cream cheese. Frost the cupcakes and top with mini chocolate chips, chopped pistachios and broken waffle cookies. 

Snack Food (No. 28)

Make Chocolate Cupcakes, folding 1/2 cup each crushed potato chips and crushed chocolate-covered pretzels into the batter. Frost with Chocolate Frosting and top with more chips and chocolate-covered pretzels. 

Passion Fruit (No. 29)

Make Chocolate Cupcakes. Make Vanilla Frosting, replacing the milk with 1/4 cup thawed frozen passion fruit pulp; tint with yellow food coloring. Frost the cupcakes and top with yellow sanding sugar.

Pina Colada (No. 30)

Make Chocolate Cupcakes, adding 1/4 cup rum with the vanilla. Brush the cooled cupcakes with pineapple preserves. For the frosting: Beat one 5.4-ounce can (about 1/2 cup) unsweetened coconut cream, 1 cup heavy cream and 1/2 cup confectioners' sugar with a mixer until soft peaks form. Frost the cupcakes and top with toasted coconut flakes and chopped pineapple.

Root Beer Float (No. 31)

Make Chocolate Cupcakes, using only 1/4 cup milk; heat 1/2 cup root beer with the milk. Make Vanilla Frosting, adding 2 tablespoons root beer with the vanilla. Frost the cupcakes and top with root beer candies. 

Irish Stout (No. 32)

Make Chocolate Cupcakes, using only 1/4 cup milk; heat 1/2 cup stout beer with the milk. Make Vanilla Frosting, then beat in 2 tablespoons Irish whiskey. Frost the cupcakes and top with shaved chocolate. 

Mexican Hot Chocolate (No. 33)

Make Chocolate Cupcakes, adding 1/4 cup almond flour, 1 teaspoon cinnamon and a pinch of cayenne with the flour. Make Cream Cheese Frosting, using only 1 cup confectioners' sugar; add 1/2 cup brown sugar. Frost the cupcakes and top with cinnamon and grated chocolate. 

Chipotle-Bacon (No. 34)

Make Chocolate Cupcakes, beating 4 chopped cooked bacon slices and 1/2 teaspoon chipotle chile powder into the batter. Make Cream Cheese Frosting, adding 1/2 teaspoon chipotle chile powder with the vanilla. Frost the cupcakes and top with more chopped cooked bacon. 

Chocolate-Hazelnut (No. 35)

Make Chocolate Cupcakes, adding 1/4 cup finely ground toasted hazelnuts with the flour. For the frosting: Beat 1 stick softened butter, 1 cup confectioners' sugar, 1/2 cup chocolate-hazelnut spread and 2 tablespoons milk until creamy. Frost the cupcakes and top with chopped hazelnuts. 

Chocolate–Peanut Butter (No. 36)

Make Chocolate Cupcakes, folding 1 cup peanut butter chips into the batter; bake in nonstick liners. Make Chocolate Frosting, replacing the cocoa powder with creamy peanut butter. Frost the cupcakes and top with more peanut butter chips. 

PB&J (No. 37)

Make Chocolate Cupcakes; brush with jelly. Make Vanilla Frosting, adding 3/4 cup peanut butter with the butter. Frost the cupcakes; pipe jelly on top. 

Peanut Butter–Banana (No. 38)

Make Spice Cupcakes, using only 1/4 cup sour cream and adding 1/2 cup mashed bananas with the sour cream. Make Vanilla Frosting, adding 1/4 cup creamy peanut butter with the butter. Frost the cupcakes and top with banana chips.

Carrot Cake (No. 39)

Make Spice Cupcakes, omitting the allspice and replacing the light brown sugar with dark brown sugar; stir 1 1/4 cups grated carrots and 1/4 cup golden raisins into the batter. Make Cream Cheese Frosting; divide between 2 bowls and tint one orange with food coloring. Spoon some of each frosting on the cupcakes and swirl. 

Apple Spice (No. 40)

Make Spice Cupcakes, adding 1 grated peeled green apple to the butter mixture. Make Vanilla Frosting, adding 1/2 teaspoon apple pie spice with the vanilla. Frost the cupcakes and top with more pie spice and apple chips. 

Pumpkin Spice (No. 41)

Make Spice Cupcakes, replacing the spices with 1 teaspoon pumpkin pie spice and the sour cream with pumpkin puree. Make Cream Cheese Frosting, then beat in 2 tablespoons pumpkin puree. Frost the cupcakes and top with more pie spice. 

Cinnamon Dulce de Leche (No. 42)

Make Spice Cupcakes, using 1 teaspoon cinnamon and omitting the ginger and allspice. Make Cream Cheese Frosting, replacing the confectioners' sugar with 1 cup dulce de leche. Frost the cupcakes and top with a spoonful of dulce de leche. 

Ginger-Molasses (No. 43)

Make Spice Cupcakes, using 1/2 teaspoon ground ginger and replacing the brown sugar with 1/3 cup molasses. Make Cream Cheese Frosting, adding 1/2 teaspoon grated fresh ginger with the butter. Frost the cupcakes and top with crystallized ginger. 

Maple-Walnut (No. 44)

Make Spice Cupcakes, adding 1/2 cup finely chopped walnuts and 1/2 teaspoon maple extract to the butter mixture. Make Cream Cheese Frosting, adding 2 tablespoons maple syrup with the vanilla. Frost the cupcakes and top with candied walnuts. 

Cookie Butter (No. 45)

Make Spice Cupcakes, omitting the ginger and allspice and adding 1/3 cup mini chocolate chips to the flour mixture; replace the sour cream with cookie butter (speculoos) and bake in nonstick liners, 20 to 23 minutes. Frost with Chocolate Frosting and top with chocolate sprinkles. 

Brown Butter–Vanilla (No. 46)

Melt 10 tablespoons butter in a skillet over medium heat and cook until browned, about 5 minutes. Make Spice Cupcakes, replacing the allspice with nutmeg and using the browned butter instead of the regular butter; use 2 teaspoons vanilla and bake about 16 minutes. Make Vanilla Frosting, beating the seeds from 1 split vanilla bean with the butter. Frost the cupcakes.

Hummingbird (No. 47)

Make Spice Cupcakes, using 1 teaspoon cinnamon and omitting the ginger and allspice; fold 1/3 cup each chopped pecans, bananas and dried pineapple into the batter. Frost with Cream Cheese Frosting and top with more pecans and dried pineapple. 

Lavender–Earl Grey (No. 48)

Melt 10 tablespoons butter with 1/4 cup loose Earl Grey tea; steep over low heat, 5 minutes, then strain. Make Spice Cupcakes, using the tea butter instead of regular butter. For the glaze: Bring 1/2 cup water and 1 tablespoon dried lavender to a boil; strain. Whisk 2 to 3 tablespoons into 2 cups confectioners' sugar. Tint purple with food coloring and spoon over the cupcakes. 

Tiramisu (No. 49)

Make Spice Cupcakes, replacing the spices with 1 teaspoon instant espresso powder. Brush the warm cupcakes with 1/4 cup brandy. Make Cream Cheese Frosting, using only 4 ounces cream cheese; stir in 3/4 cup mascarpone cheese. Frost the cupcakes and dust with cocoa powder. 

Red Velvet (No. 50)

Whisk 1 cup flour, 2 tablespoons unsweetened cocoa powder, 1/2 teaspoon baking soda and 1/4 teaspoon salt in a bowl. In a separate bowl, whisk 1/2 cup each vegetable oil and cold milk with 1 egg; whisk in 3/4 cup sugar, 1 tablespoon each white vinegar and red food coloring, and 1 teaspoon vanilla. Whisk in the flour mixture until just combined. Divide among 12 lined muffin cups and bake 20 to 25 minutes at 350 degrees F. Frost with Cream Cheese Frosting.

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