Mouth-Watering Cupcake Recipes


Who doesn’t love cupcakes? If you’re a cupcake fan like me and also happen to enjoy baking mouth-watering delights, I guarantee you will adore these fluffy delicious treats:

#1. Chocolate Peanut Butter Cupcakes1

You will need: 1 Package (18-1/4 ounces) yellow cake mix, 3/4 cup creamy peanut butter, 3 eggs, 1-1/4 cups water, 1/4 cup oil, 1-2/3 cups semisweet chocolate chips, 1/2 cup heavy whipping cream, 1/2 cup butter, softened, 1/2 cup confectioners’ sugar.

In a large bowl, combine the cake mix, peanut butter, eggs, water and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.

Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Place chocolate chips in a large bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool, stirring occasionally, to room temperature. Add butter and confectioner’s sugar; beat until smooth. Frost cupcakes.

#2. Applesauce Spice2

1/3 cup butter, softened,3/4 cup sugar,2 eggs, 1 teaspoon vanilla extract, 1-1/3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/8 teaspoon ground cloves

3/4 cup applesauce, 1 can Cream cheese frosting

In a bowl, cream butter and sugar. Add eggs and vanilla; mix well. Combine the dry ingredients; add to creamed mixture alternately with applesauce. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350 Degrees for 25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before frosting.

#3. Vanilla and Chocolate Cupcakes3

You will need: 2 tablespoons unsweetened cocoa powder, 1 tablespoon water, 200g caster sugar, 110g butter, 2 eggs, 2 teaspoons vanilla extract, 200g plain flour, 1 3/4 teaspoons baking powder, 125ml milk. Reheat the oven to 180 C / Gas 4. Grease and flour a cupcake tin, or line with paper cases. Stir together the cocoa and water to form a paste. Set it aside. I

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a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Gradually stir in the milk until the mixture is smooth. Spoon half of the cupcake mixture into a second bowl. Stir in the cocoa mixture till well combined. Spoon mixture into the prepared tin, filling cases 3/4 full. Repeat with the vanilla cupcake mixture. Bake cupcakes for 20 to 25 minutes.

#4. Orange and White Chocolate Cupcakes4

You will need: 165g butter, 185g caster sugar, 3 eggs, 125ml light soured cream, 155g self-raising flour, zest of 1 orange, 75g white chocolate, 1 tablespoon lemon or orange juice. reheat oven to 190 C / Gas 5 / 170 C fan. Line a 20-hole muffin tin with paper cases. Beat butter and caster sugar in a mixing bowl until light and creamy.

Add eggs, gradually beating between each addition, then stir in soured cream. Sift flour three times and fold flour and orange zest into mixture. Spoon batter into prepared tin, and sprinkle the cakes with chopped white chocolate. Bake for 15-18 minutes or until golden brown. Cool completely before icing. Spread with icing and sprinkle with coloured sugar.

Time to get baking! Enjoy!


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