Bake the perfect cupcakes every time! Unbelievably easy and insanely delicious! Check out these delicious cupcake recipes!

Funfetti Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• 1⅔ cups all-purpose flour
• 1 cup sugar
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ cup butter, soften
• 1 large egg, room temperature
• 2 teaspoons vanilla extract
• ¼ cup Greek yogurt
• ¾ cup whole milk
• ½ cup rainbow sprinkles

Buttercream

• ¾ cup butter, softened
• 3 cups icing sugar
• 3 tablespoons cream
• 1 teaspoon vanilla extract

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the flour, baking powder, and baking soda.
4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and pale yellow in color. It will take around 7 minutes.
5. Stir in the egg and mix until combined.
6. Add the Greek yogurt and whole milk alternately with the dry ingredients and mix until combined. Be careful not to overmix the batter.
7. Stir in the vanilla and sprinkles.
8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
10. Remove the cupcakes from the pan and let cool completely on a wired rack.
11. In another bowl, beat the butter and icing sugar until creamy frosting forms.
12. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving. Sprinkle with some sprinkles on top.

Nutrition (per serving)

Calories 435, fat 20.5 g, carbs 61 g, sugar 47.3 g, Protein 3.4 g, sodium 203 mg

 

 

Black Forest Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• 1½ cups all-purpose flour
• ½ cup cocoa powder
• 1 cup sugar
• 1½ teaspoons baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, softened
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• ¾ cup chopped cherries

Buttercream

• 1½ cups butter, softened
• 4 cups icing sugar
• 3 tablespoons cream
• 1 teaspoon vanilla extract
• 12 cherries, for decoration

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt.
4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and fluffy. It will take around 7 minutes.
5. Stir in the eggs, one at a time, mixing well between each addition.
6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
7. Stir in the vanilla and chopped cherries.
8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
10. Remove the cupcakes from the pan and let cool completely on a wired rack.
11. In another bowl, beat the butter and icing sugar until creamy and fluffy.
12. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving. Garnish with a cherry on top and serve.

Nutrition (per serving)

Calories 624, fat 36.8 g, carbs 73.3 g, sugar 57.2 g, Protein 4.9 g, sodium 412 mg

 

Oreo Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• 2 cups all-purpose flour
• 1 cup sugar
• 1½ teaspoon baking powder
• ¼ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup butter, softened
• 3 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 1 cup Oreos, chopped

Buttercream

• 1½ cup butter, softened
• 4 cups icing sugar
• 3 tablespoons cream
• 1 teaspoon vanilla extract
• 1 cup Oreos, chopped

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the flour, baking powder, baking soda, and salt.
4. In another bowl, use a hand mixer to beat together the butter and sugar until creamy and fluffy. It will take around 7 minutes.
5. Stir in the eggs, one at a time, mixing well between each addition.
6. Alternately add the buttermilk and the dry ingredients and mix until combined. Be careful not to overmix the batter.
7. Stir in the vanilla and chopped Oreos.
8. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
9. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
10. Remove the cupcakes from the pan and let cool completely on a wired rack.
11. In another bowl, beat the butter and icing sugar until creamy and fluffy.
12. Stir the cream, vanilla extract, and chopped Oreos into the frosting and transfer it to a piping bag fitted with a star tip.
13. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.

Nutrition (per serving)

Calories 813, fat 53.5 g, carbs 80.9 g, sugar 62.5 g, Protein 5.9 g, sodium 556 mg

 

Pistachio Cupcakes

Serves 12 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• 2¼ cups all-purpose flour
• 1 tablespoon baking powder
• 1¼ cups whole milk
• 4 large egg whites
• ½ cup butter, room temperature
• 1½ cups sugar
• 1 teaspoon vanilla extract
• 3–4 drops green food coloring
• 1 cup ground pistachios

Buttercream

• ¾ cup butter, softened
• 3 cups icing sugar
• 3 tablespoons cream
• 1 teaspoon vanilla extract
• 2–3 tablespoons pistachios, chopped

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the flour and baking powder.
4. In another bowl, beat the butter, sugar, egg whites, whole milk, and vanilla.
5. Stir in the green food coloring, ground pistachios, and flour mixture. Mix until combined.
6. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
7. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
8. Remove the cupcakes from the pan and let cool completely on a wired rack.
9. In another bowl, beat the butter and icing sugar until creamy frosting forms.
10. Stir the cream and vanilla into the frosting and transfer it to a piping bag fitted with a star tip.
11. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving.
12. Just before serving, sprinkle with chopped pistachios.

Nutrition (per serving)

Calories 520, fat 23.1 g, carbs 76.2 g, sugar 56.3 g, Protein 5.8 g, sodium 190 mg

 

Carrot Cake Cupcakes

Serves 14 | Prep time 15 minutes | Cooking time 20 minutes

Ingredients

Cupcakes

• 1¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• ½ cup vegetable oil
• ½ cup white sugar
• ½ cup light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1½ cups carrots, grated
• ⅓ cup walnuts, chopped
• ¼ cup dried cranberries

Icing

• 8 ounces cream cheese, softened
• ½ cup butter, softened
• 1 teaspoon vanilla extract
• Pinch of salt
• 3 cups icing sugar
• ¼ cup walnuts, chopped

Directions

1. Preheat the oven to 350°F (177°C).
2. Line a muffin pan with muffin liners.
3. In a large mixing bowl, mix the flour, cinnamon, and baking soda.
4. In another bowl, use a hand mixer to mix the oil, white sugar, light brown sugar, eggs, and carrots.
5. Add the dry ingredients and mix until combined. Be careful not to overmix the batter.
6. Stir in the chopped walnuts and dried cranberries.
7. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
8. Bake in the preheated oven for 12–15 minutes or until a toothpick comes out clean.
9. Remove the cupcakes from the pan and let cool completely on a wired rack.
10. In another bowl, beat the cream cheese with the butter and vanilla.
11. Slowly add the powdered sugar and mix vigorously until creamy frosting forms.
12. Pipe the frosting onto the cooled cupcakes and serve right away or chill for 30–40 minutes before serving. Sprinkle with chopped walnuts.

Nutrition (per serving)

Calories 485, fat 27.4 g, carbs 56.9 g, sugar 44.6 g, Protein 5.3 g, sodium 250 mg

 

 

 

**These recipes and more can be found in Louise Davidson’s Wicked Good Cupcakes: Insanely Delicious and Easy Cupcake Recipes. To get your own copy, click on the cover or click here.

To download a copy of the featured recipes, click here.