18 Cupcake Recipes for Cute and Convenient Treats

Are you planning a party and looking for some sweet treats? You've come to the right place! We have 18 yummy cupcake recipes that you can try, from classic vanilla to amaretto almond, and many more.

These recipes are easy to make and fun to eat, and your guests will love them. You can choose from different flavors and decorate them in many ways, making each cupcake special. They're perfect for any party, big or small!

1. Classic Vanilla Cupcakes

Classic vanilla cupcakes are a timeless favorite, moist and flavorful.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk

Instructions

1. Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in vanilla extract.
6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
7. Beat just until combined.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
10. Allow the cupcakes to cool completely in the pan before frosting.

2. Moist Chocolate Cupcakes

Rich, decadent chocolate cupcakes with a moist and velvety texture.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk, at room temperature
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add the eggs one at a time, whisking well after each addition.
5. Whisk in the vanilla extract.
6. Gradually add the dry ingredients to the chocolate mixture, whisking until just combined.
7. Divide the batter evenly among the muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely in the pan before frosting and decorating.

3. Red Velvet Cupcake Delights

Moist red velvet cupcakes with cream cheese frosting are a classic dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 large egg yolks
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Cream cheese frosting

Instructions

1. Preheat the oven to 350°F (180°C).
2. Line a 12-cup muffin tin with cupcake liners.
3. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
4. In a large bowl, use an electric mixer to beat the butter until creamy.
5. Add eggs one at a time, beating well after each addition.
6. Beat in red food coloring and vanilla extract.
7. With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk, beginning and ending with the flour mixture.
8. Beat just until combined.
9. Divide the batter evenly among the cupcake liners.
10. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
11. Allow the cupcakes to cool completely in the pan.
12. Frost with cream cheese frosting and serve.

4. Carrot Cake Cupcakes With Cream Cheese Frosting

Moist carrot cake cupcakes paired with a tangy cream cheese frosting.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 2 cups grated carrots
• 1 teaspoon vanilla extract
• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the sugar and eggs until well combined.
4. Add the softened butter to the sugar mixture and beat until smooth.
5. Stir in the grated carrots and vanilla extract.
6. Gradually add the flour mixture to the wet ingredients and mix until just combined.
7. Divide the batter evenly among the muffin cups.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
9. Allow the cupcakes to cool completely in the pan.
10. To make the frosting, beat the cream cheese and butter until smooth.
11. Gradually add the powdered sugar and beat until smooth and creamy.
12. Spread or pipe the frosting onto the cooled cupcakes.

5. Strawberry Shortcake Cupcakes

Delicious strawberry shortcake cupcakes with fresh strawberry toppings.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 cups sliced strawberries
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add the dry ingredients and milk, alternating between the two.
4. Beat in the eggs one at a time, until well combined.
5. Divide the batter evenly among the cupcake liners.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cupcakes to cool completely before topping with sliced strawberries and dusting with confectioners' sugar.

6. Lemon Lavender Dream Cupcakes

Lemon lavender cupcakes with a delicate balance of flavors.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 1 teaspoon dried lavender buds
• 1 cup whole milk

Instructions

1. Preheat oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Add lemon zest, lemon juice, and lavender buds, mixing until combined.
6. With the mixer on low speed, gradually add the flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour mixture.
7. Beat just until combined, being careful not to overmix.
8. Divide the batter evenly among the cupcake liners.
9. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Allow the cupcakes to cool completely in the pan before frosting and decorating.

7. S'mores Cupcakes for Outdoor Fun

Delicious S'mores Cupcakes for outdoor gatherings and events.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallow creme
• 1 cup graham cracker crumbs

Instructions

1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add milk, eggs, and vanilla extract to the large bowl and mix until combined.
5. Gradually add the dry ingredients to the large bowl and mix until smooth.
6. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments.
7. Fill each cupcake liner 2/3 full with the batter and bake for 18-20 minutes.
8. Allow the cupcakes to cool completely before frosting with marshmallow creme.
9. Sprinkle graham cracker crumbs on top of each cupcake.
10. Drizzle melted chocolate over the top of each cupcake to complete the S'mores Cupcake.

8. Raspberry Basil Cupcakes for Summer

Raspberry Basil Cupcakes combine fresh raspberries and basil for a sweet summer treat.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup fresh raspberries
• 1/4 cup chopped fresh basil

Instructions

1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the raspberries and basil.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Allow the cupcakes to cool completely in the pan before frosting and serving.

9. Espresso Chocolate Chip Cupcakes

Rich, mocha-flavored cupcakes filled with dark chocolate chips.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk
• 2 large eggs
• 2 teaspoons instant espresso powder
• 1 teaspoon vanilla extract
• 1 cup dark chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition.
5. Whisk in espresso powder and vanilla extract.
6. Gradually add dry ingredients to the chocolate mixture, whisking until just combined.
7. Fold in chocolate chips.
8. Divide batter evenly among muffin cups.
9. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
10. Allow cupcakes to cool completely in the pan before frosting and serving.

10. Pumpkin Spice Cupcakes for Fall

Moist pumpkin spice cupcakes perfect for fall.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
3. In a large bowl, use an electric mixer to beat the butter until creamy.
4. Add the pumpkin puree and beat until well combined.
5. Beat in the eggs one at a time, followed by the vanilla extract.
6. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cupcakes to cool completely in the pan before frosting and decorating.

11. Peppermint Mocha Cupcakes for Winter

Delicious peppermint mocha cupcakes perfect for winter.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter
• 2 large eggs
• 2 teaspoons peppermint extract
• 1 cup semi-sweet chocolate chips
• 1 cup heavy cream
• 1 teaspoon instant coffee powder
• Crushed candy canes for garnish

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in peppermint extract.
6. Gradually add the dry ingredients to the wet ingredients, alternating with heavy cream, beginning and ending with dry ingredients.
7. Melt chocolate chips in a double boiler and allow to cool slightly.
8. Fold the melted chocolate into the cupcake batter.
9. Divide the batter evenly among the muffin cups.
10. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
11. Allow the cupcakes to cool completely in the pan.
12. To make the mocha frosting, whip heavy cream until stiff peaks form, then add instant coffee powder and whip until combined.
13. Frost the cooled cupcakes with the mocha frosting and garnish with crushed candy canes.

12. Salted Caramel Cupcakes for Special Occasions

Indulge in rich, moist cupcakes filled with salted caramel flavor, perfect for special occasions.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1/2 cup salted caramel sauce
• Confectioners' sugar for dusting

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition, then beat in vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely in the pan.
9. Drizzle salted caramel sauce over the cooled cupcakes.
10. Dust with confectioners' sugar before serving.

13. Banana Split Cupcakes With Nuts and Sprinkles

Delicious banana split cupcakes with nuts and sprinkles, a twist on the classic dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 ripe bananas, mashed
• 1 teaspoon vanilla extract
• 1/2 cup chopped walnuts
• 1/2 cup sprinkles
• Whipped cream and chocolate sauce for topping

Instructions

1. Preheat the oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, use an electric mixer to beat the butter until creamy, then add eggs one at a time.
4. Beat in the mashed bananas and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, beating until just combined.
6. Fold in the chopped walnuts.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
9. Allow the cupcakes to cool completely before frosting with whipped cream and topping with sprinkles and chocolate sauce.

14. Orange Creamsicle Cupcakes for Bright Days

Vibrant orange cupcakes filled with creamy frosting, perfect for bright days.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons grated orange zest
• 2 tablespoons orange juice
• 1 teaspoon vanilla extract
• Orange cream frosting

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, using an electric mixer, beat the butter until creamy.
4. Add eggs one at a time, beating well after each addition.
5. Beat in orange zest, juice, and vanilla extract.
6. Gradually add the dry ingredients to the butter mixture, beating until just combined.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Allow the cupcakes to cool completely before frosting with orange cream frosting.

15. Chocolate Peanut Butter Cup Cupcakes

Rich, moist chocolate cupcakes filled with peanut butter and topped with chocolate ganache.

Ingredients

• 1 and 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1/2 cup whole milk, at room temperature
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup creamy peanut butter
• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together cocoa powder and milk until smooth.
4. Add eggs one at a time, whisking well after each addition, then whisk in vanilla extract.
5. Gradually add dry ingredients to cocoa mixture, whisking until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely in pan.
9. Once cool, use a small knife to create a hole in the center of each cupcake.
10. Fill each hole with a small spoonful of peanut butter.
11. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
12. Top each cupcake with a spoonful of melted chocolate, spreading to cover peanut butter filling.

16. Cinnamon Swirl Cupcakes With Caramel Drizzle

Moist cinnamon swirl cupcakes topped with a sweet caramel drizzle.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup milk
• 2 large eggs
• 2 teaspoons ground cinnamon
• 1/4 cup caramel sauce

Instructions

1. Preheat oven to 350°F (180°C) and line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, milk, eggs, and cinnamon.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely before drizzling with caramel sauce.
8. Drizzle caramel sauce over cooled cupcakes in a zig-zag pattern.

17. Key Lime Cupcakes With Whipped Cream

Tangy key lime flavor in a moist and delicious cupcake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 tablespoons key lime juice
• 1 teaspoon grated lime zest
• 1 cup heavy cream
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, key lime juice, and lime zest.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
7. Allow cupcakes to cool completely in pan.
8. In a large bowl, whip heavy cream and butter until stiff peaks form.
9. Add vanilla extract and mix until combined.
10. Frost cooled cupcakes with whipped cream and serve.

18. Amaretto Almond Cupcakes for Grown-Ups

Indulge in moist amaretto-infused cupcakes with almond crunch.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons amaretto liqueur
• 1 teaspoon almond extract
• 1/2 cup sliced almonds

Instructions

1. Preheat the oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat the butter until creamy, then add eggs one at a time.
4. Add amaretto liqueur and almond extract, beating until well combined.
5. Gradually add the dry ingredients to the wet ingredients, beating until smooth.
6. Fold in sliced almonds.
7. Divide the batter evenly among the cupcake liners.
8. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
9. Allow the cupcakes to cool completely before frosting and decorating.

Conclusion

You're the master chef, baking a symphony of flavors. These 18 cupcake recipes are a treasure chest, overflowing with unique combinations like S'mores and Raspberry Basil. With each bite, your taste buds will dance, and your creativity will soar, making every occasion a masterpiece, just like a painter's brushstroke on a canvas.