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Recipes for cupcakes - 77 recipes

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Tempting treats thanks to this bacon and chocolate cupcake

  • Thin sliced bacon rashers
  • Dark Choclate
  • 2 cups all purpose flour
  • 3/4 cup cocoa powder
  • 2 cups sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup cold strong black tea
  • 1/2 cup oil
3.2/5 (127 Votes)

By

The beetroot keeps the cake moist and gives it a lovely deep red colour

  • INGREDIENTS
  • 120g flour
  • 60g cacao powder sifted
  • 170g golden caster sugar
  • 1 1/2 tsp baking powder
  • pinch of salt
  • 170g cooked beetroot (not pickled!)
  • 2 large eggs at room temperature
  • 140ml vegetable oil
  • 1 tsp vanilla bean paste/extract
  • Cream Cheese Frosting
  • 200g cold cream cheese
  • 100g soft butter
  • 1tsp vanilla extract
  • 100g caster sugar
2.9/5 (150 Votes)

By

Mix all 3 ingredients together in a bowl until light and fluffy

  • 10 Tbsp/62g Self Raising Flour
  • 2 Eggs
  • 1 Cup/280g Nutella
3.5/5 (98 Votes)

By

Preheat the oven to 200c gas mark 6

  • 4 separated eggs
  • 50g softened butter
  • 50g flour
  • 250ml milk
  • 50g chopped milk chocolate
  • 70g sugar
  • 1 pinch salt
  • Icing sugar
  • butter to grease tins
3.5/5 (141 Votes)

By

acidulous, moist, juicy muffins

  • - 250 g butter (melted and cooled)
  • - 150 g sugar
  • - pinch of salt
  • - 2 eggs
  • - 350 g flour
  • - 2 tsp baking powder
  • - 1 glass of buttermilk
  • - 800 g plums
3.4/5 (102 Votes)

By

Indulgent coffee cupcakes with espresso buttercream

  • 75 gr butter
  • 300 gr plain flour
  • 100 gr cocoa powder
  • 200 gr caster sugar
  • 120 ml coffee (if you don’t have espresso you can just use instant coffee)
  • 150 ml buttermilk
  • 1/2 tsp vanilla extract
  • 1 egg
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • For the espresso buttercream
  • 100 gr dark chocolate
  • 150 gr butter (softened)
  • 175 gr icing sugar
  • 75 gr cocoa powder
  • 1 tsp coffee powder (espresso or instant)
4.4/5 (22 Votes)

By

Smooth vanilla cupcakes, moist and delicious with a rich buttercream icing

  • 125 grams of butter
  • 125 grams of caster sugar
  • 125 grams of flour
  • 1 teaspoon of baking powder
  • 1 tablespoon of vanilla sugar or 1 teaspoon of vanilla extract
  • 2 eggs
  • Buttercream icing:
  • 200 grams of soft butter
  • 450 grams of icing sugar
  • Food colouring
4.5/5 (16 Votes)

By

Make the crystallized rose petals the day before you want to serve the cupcakes

  • For the cupcakes:
  • 175g caster sugar
  • 175g unsalted butter
  • 3 large eggs
  • separated
  • 175g self raising flour
  • 175g plain cooked (vacuum packed) beetroot
  • drained (hold a few drops of juice back to use as colouring) and pureed
  • 1 tbsp vanilla extract
  • For the icing:
  • 300g Icing sugar
  • 150g unsalted butter
  • slightly softened
  • a few drops rose flower water
  • to taste
  • a few drops beetroot juice
  • to colour
  • For the crystallized rose petals:
  • 3 organic pink roses
  • separated into petals
  • 1 egg white
  • Caster sugar (a sprinkling)
3.3/5 (107 Votes)

By

Bake a batch of ordinary cupcakes and cool for 1 hour

  • Batch of 12 cupcakes
  • buttercream
4.7/5 (28 Votes)

By

To melt the chocolate, place in a double boiler over simmering water on low heat for 5-10 minutes

  • For the cupcakes;
  • 2 cups plain flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • softened
  • 1 cup granulated sugar
  • 1 cup firmly packed light brown sugar
  • 4 large eggs
  • at room temperature
  • 6 ounces unsweetened chocolate
  • melted
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • For the frosting;
  • 1 1/2 cups unsalted butter
  • softened
  • 2 tablespoons milk
  • 9 ounces semisweet chocolate
  • melted and cooled to lukewarm
  • 1 teaspoon vanilla extract
  • 2 1/4 cups sifted icing sugar
4.1/5 (33 Votes)

By

Start by pre-heating your oven to 160°C (325° F, Gas Mark 3) and line a 12 hole muffin tray with muffin cases

  • For the cakes:
  • 6 oz caster sugar
  • 6 oz margarine
  • 3 medium free-range eggs
  • 6 oz self-raising flour
  • 2 heaped tbsp cocoa powder
  • 6 squares of white chocolate
  • grated (optional - but really yummy!)
  • 1 tsp vanilla extract
  • For the buttercream frosting:
  • 7 oz icing sugar
  • 5 ½ oz unsalted butter
  • softened
  • dash Wilton creamy peach icing colour
  • 1 tsp Neilson Massey Orange Blossom Water
  • 2 tbsp water
  • Edible embellishments of your choice
  • I used:
  • Bronze crunch & Silver stardust
  • both from Waitrose
  • Edible diamonds from Hobbycraft
3.2/5 (104 Votes)

By

Preheat the oven to 180 degrees

  • 500g Butter
  • 500g Caster Sugar
  • 3 Large eggs
  • 475g Self Raising Flour
  • 25g Cocoa Powder
4.1/5 (28 Votes)

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