Buttercream 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
• ¾ cup butter, melted
• 3 large eggs, room temperature
• 1 cup buttermilk
• 2 teaspoons vanilla extract

Buttercream icing

• 1 cup butter, softened
• 4 cups icing sugar
• 2–3 tablespoons heavy 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. 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.
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.

Nutrition (per serving)

Calories 744, fat 51.4 g, carbs 70.2 g, sugar 56.2 g, Protein 3.9 g, sodium 425 mg

 

 

Red Velvet Cupcakes

Serves 16 | Prep time 15 minutes | Cooking time 15 minutes

Ingredients

Cupcakes

• 1⅓ cups cake flour
• 2 tablespoons cocoa powder
• 1 cup sugar
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup butter, softened
• ¼ cup vegetable oil
• 1 tablespoon red food coloring
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• ⅔ cup buttermilk

Buttercream

• ½ cup butter, softened
• 2 cups icing sugar
• 8 ounces cream cheese, softened
• 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 cake flour, cocoa powder, baking powder, 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. Stir in the vegetable oil.
5. Stir in the egg and red food coloring.
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.
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 cream cheese with the icing sugar until creamy and fluffy.
12. Stir in the vanilla and transfer the frosting 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 335, fat 20.5 g, carbs 36.8 g, sugar 27.8 g, Protein 3.1 g, sodium 213 mg

 

 

Salted Caramel Cupcakes

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

Ingredients

Cupcakes

• 2 cups all-purpose flour
• ¼ cup white sugar
• ¾ cup light brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground cinnamon
• ½ cup butter, softened
• ½ cup whole milk
• ½ cup Greek yogurt
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ¼ cup boiling water
• ½ cup thick and creamy caramel sauce

Frosting

• ½ cup butter, softened
• ½ cup heavy cream
• 1 cup light brown sugar
• 3½ cups icing sugar
• ¼ cup caramel sauce
• 6 caramel candies

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, ground cinnamon, salt, and baking soda.
4. In another bowl, dissolve the caramel sauce in the boiling water.
5. In another bowl, beat the butter with the white sugar and light brown sugar.
6. Stir in the eggs and mix until combined.
7. Pour in the whole milk and Greek yogurt and stir in the dissolved caramel sauce.
8. Stir in the dry ingredients. Be careful not to overmix the batter.
9. Use an ice cream scoop to fill the muffin liners in the pan ¾ full with batter.
10. Bake in the preheated oven for about 20 minutes or until a toothpick comes out clean.
11. Remove the cupcakes from the pan and let cool completely on a wired rack.
12. In another bowl, beat the butter, heavy cream, and icing sugar.
13. Transfer the frosting to a piping bag fitted with a star tip.
14. Pipe the frosting onto the cooled cupcakes and decorate with a drizzle of caramel sauce and a small piece of caramel candy.

Nutrition (per serving)

Calories 626, fat 18.8 g, carbs 112.8 g, sugar 77.6 g, Protein 5.1 g, sodium 386 mg

 

 

Orange 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
• ¾ cup butter, melted
• 3 large eggs, room temperature
• 1½ teaspoons vanilla extract
• ½ cup orange juice
• Zest of 1 orange
• ½ cup whole milk

Icing

• 1 cup butter, softened
• 4 cups icing sugar
• Zest of ½ orange
• 2 tablespoons orange juice
• 2–3 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 eggs, one at a time, mixing well between each addition.
6. Add the orange juice, orange zest, and whole milk alternately with the dry ingredients and mix until combined. Be careful not to overmix the batter.
7. Stir in the vanilla.
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 a creamy frosting forms.
12. Stir the cream, orange juice, orange zest, 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.

Nutrition (per serving)

Calories 754, fat 51.8 g, carbs 71.7 g, sugar 57.5 g, Protein 4.3 g, sodium 429 mg

 

 

Classic Chocolate Cupcakes

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

Ingredients

Cupcakes

• ¾ cups all-purpose flour
• ½ cup cocoa powder
• ¾ cup white sugar
• ½ cup light brown sugar
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ⅓ cup vegetable oil
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• ½ cup buttermilk

Icing

• 1 cup butter, softened
• 3½ cups icing sugar
• ½ cup cocoa powder
• 3 tablespoons cream
• 2 teaspoons 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, cocoa powder, baking powder, and baking soda.
4. In another bowl, use a hand mixer to beat together the butter, light brown sugar, and white 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.
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 with the icing sugar and cocoa powder 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.

Nutrition (per serving)

Calories 460, fat 23.6 g, carbs 64.1 g, sugar 53.5 g, Protein 3.7 g, sodium 188 mg

 

 

 

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

To download or print the featured recipes, click here.