Crowd-Pleasing Cupcakes: 8 Recipes With Something for Everyone

When baked just right, a cupcake has all the elements of a flawless dessert. As a mini cake, it is small but has a quality of decadence that a traditional slice of cake can’t muster. Perhaps this is why, despite repeated predictions by people in the food industry that the cupcake is on its way out, the little morsels have hung around. Regardless of dietary restrictions and personal preferences, cupcakes offer a little something for everyone. Here are eight recipes to prove it.

Source: https://www.flickr.com/photos/ejchang/

1. One-Bowl Vanilla Cupcakes

How Sweet Eats will have you baking up two cupcakes with this recipe. Ideal for when you don’t want a whole batch of cupcakes or a big mess to clean up, you only need one bowl for these incredibly easy, vanilla-flavored treats.

Ingredients:

  • 1 egg white
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla (yes, a full teaspoon!)
  • ¼ cup flour
  • ¼ heaping teaspoon of baking powder
  • pinch of salt
  • 1½ tablespoons milk

Directions: Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with two liners. In a bowl, add egg white and sugar and whisk until combined. Add in vanilla and melted butter and stir until mixed. Add flour, baking powder, and salt, and stir until smooth. Stir in milk. Divide batter equally between the two cupcake liners. Bake at 350 degrees Fahrenheit for 10-12 minutes, or until cake is set. Let cool completely, then frost as desired.

Source: https://www.flickr.com/photos/preppybyday/

2. Marbled Cupcakes

Playing with Flour delivers the answer to the age-old question of “Do I want to make vanilla or chocolate cupcakes?” The answer, of course, is both, at the same time with marbled cupcakes. Even the frosting can get the dual flavor treatment, if you use Baking Bites’ recipe.

Ingredients:

  • 1¾ cups cake flour, sifted
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅓ cup whole milk, at room temperature
  • ⅓ cup heavy cream, at room temperature
  • 1 stick (½ cup) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • ⅓ cup unsweetened Dutch-process cocoa powder
  • ⅓ cup boiling water

Directions: Preheat oven to 350 degrees Fahrenheit. Line standard-size muffin tins with paper liners. Sift cake flour, baking powder, and salt together in a bowl. Combine milk and cream in a measuring cup.

Cream butter and sugar in the bowl of a stand mixer on medium-high speed until mixture is pale and fluffy. Add eggs one at a time, beating well after each and scraping down the sides and bottom of the bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with the milk and cream mixture, starting and ending with the dry ingredients and beating until incorporated. To make chocolate batter, remove 1 cup of batter to a separate bowl. Mix cocoa and boiling water together in a small bowl and add to this reserved batter, stirring well to combine.

Fill paper liners with alternating spoonfuls of vanilla and chocolate batter, filling each about three-quarters of the way. Using a skewer or the tip of a paring knife, make a figure-eight motion to create a swirl effect. Don’t overdo it (you want distinct swirls, not a muddy look).

Bake, rotating pans halfway through, until tops are golden and a cake tester inserted into the center comes out clean, about 20 minutes. Transfer tins to cooling racks and allow to cool completely before removing the individual cupcakes.

Source: https://www.flickr.com/photos/zigazou76/

3. Almond Flour Cupcakes

It is very important to melt the coconut oil first and then measure if you’re making Cookie Monster Cooking‘s gluten-free, almond flour cupcakes.

Ingredients:

  • 3 cups blanched almond flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup melted coconut oil
  • ½ cup honey
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • ½ teaspoon almond extract
  • 1 teaspoon lemon zest

Directions: Preheat oven to 325 degrees Fahrenheit. Line a 12-cup muffin pan with baking cups and set aside. In a large bowl, whisk together the almond flour, baking soda, and salt. Set aside.

In a medium bowl, whisk together the melted coconut oil, honey, eggs, vanilla extract, almond extract, and lemon zest until combined. Add the wet ingredients to the bowl with the dry ingredients and mix until combined.

Pour or scoop the batter evenly into the prepared cupcake tins. Bake for 22-25 minutes, until golden brown and a toothpick inserted into the middle comes out clean. Let the cupcakes cool in the pan for about 5 minutes, then remove to a wire rack to cool completely. Frost the cooled cupcakes as desired.

Source: https://www.flickr.com/photos/dixiebellecupcakecafe/

Source: https://www.flickr.com/photos/dixiebellecupcakecafe/

4. Chocolate Cupcakes

For any chocoholic, make Magnolia Bakery’s chocolate cupcakes with chocolate buttercream frosting, as explained on Suzy Bakes

Ingredients:

Cupcakes

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) 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

Frosting

  • 1½ cups (3 sticks) unsalted butter, softened
  • 2 tablespoons milk
  • 9 ounces semisweet chocolate, melted and cooled
  • 1 teaspoon vanilla extract
  • 2¼ cups sifted confectioners’ sugar

Directions: For the cupcakes, preheat oven to 350 degrees Fahrenheit. To melt the chocolate, place in a double boiler over simmering water on low heat for approximately 5-10 minutes. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool to lukewarm, 5-10 minutes.

In a small bowl, sift together the flour and baking soda. Set aside. In a large bowl on the medium speed of an electric mixer, cream the butter until smooth. Add the sugars and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Add the chocolate, mixing until well-incorporated.

Add the dry ingredients in three parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not over-beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended and the batter is smooth.

Carefully spoon the batter into the cupcake liners, filling them about three-quarters full. Bake for 20-25 minutes, or until a cake tester inserted in the center of the cupcake comes out clean. Cool the cupcakes in the tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

For the frosting, again melt the chocolate using the double broiler method described above. Stir occasionally until completely smooth and no pieces of chocolate remain. Remove from heat and let cool for 5-15 minutes. In a large bowl on the medium speed of an electric mixer, beat the butter until creamy, about 3 minutes. Add the milk carefully and beat until smooth. Add the melted chocolate and beat well, about 2 minutes. Add the vanilla and beat for 3 minutes. Gradually add the sugar and beat on low speed until a desired consistency is reached.

Source: https://www.flickr.com/photos/jamiesrabbits/

Source: https://www.flickr.com/photos/jamiesrabbits/

5. Mojito Cupcakes

Party animals will love 6 Bittersweet‘s mojito-inspired confection. Banish the cold-weather blues and really get the party started with a mojito cupcake topped with rum frosting.

Ingredients:

Cake

  • 1 cup milk or soy milk
  • ½ cup fresh mint, roughly chopped and bruised
  • zest and juice of 1 lime (about 2 tablespoons of juice)
  • 2 teaspoons dark rum
  • 1¼ cups all-purpose flour
  • 2 tablespoons cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup canola or other neutral oil
  • ¾ cup sugar

Frosting

  • ½ cup unsalted butter (1 stick), room temperature
  • 8 ounces cream cheese, cold and cut into 6 chunks
  • pinch of salt
  • 2 teaspoons dark rum
  • 1 tablespoon lime juice
  • 1½ to 3 cups powdered sugar, sifted
  • 1 to 2 drops green food coloring, optional

Directions: For the cupcakes, combine milk and mint leaves in a small pot over medium heat until hot but not boiling. Remove from heat and let steep for 10-15 minutes. Pass the milk through a strainer to remove mint leaves, but press on the leaves to extract as much flavor as possible. Set aside to cool.

Preheat oven to 350 degrees Fahrenheit. Line a regular 12-cup muffin pan with baking liners. Whisk the mint-infused milk and lime juice in a measuring cup and set aside for a few minutes to get good and curdled.

In large bowl, combine the sugar and lime zest and rub thoroughly to infuse the sugar with lime flavor. Add the milk mixture, oil, and rum (if using), and beat thoroughly. Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain (small ones are OK). Fill cupcake liners two-thirds of the way and bake for 20-22 minutes. Transfer to a cooling rack and let cool completely. Pipe or spread frosting on cupcakes and garnish with lime slices.

To make the frosting, cream the butter, sugar, and salt together just until fully combined and smooth. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the cold cream cheese a chunk at a time, waiting until each is incorporated before adding the next. Add the rum and lime juice and mix just until incorporated. Taste the frosting, adding more sugar if needed. Add the food coloring (if using) one drop at a time and combining thoroughly after each, until you have the color you want.

Source: https://www.flickr.com/photos/missshon/

Source: https://www.flickr.com/photos/missshon/

6. Blueberry Cupcakes

When you need a break from the chocolates and vanillas, try Sunset on the Side‘s blueberry cupcakes with a blueberry-cream cheese frosting.

Ingredients:

Cupcakes

  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 extra-large egg
  • 2 teaspoons pure vanilla extract
  • zest of 1 lemon
  • ¼ cup sour cream
  • 1 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoons kosher salt
  • ⅔ cup buttermilk
  • 1 cup fresh blueberries

Icing

  • 4 ounces cream cheese, at room temperature
  • 4 tablespoons unsalted butter, at room temperature
  • 1 teaspoons pure vanilla extract
  • pinch of Kosher salt
  • 3 cups powdered sugar
  • 1 tablespoon blueberry syrup

Directions: Preheat oven to 350 degrees Fahrenheit. Line a cupcake pan with paper liners and set aside. In the bowl of a stand mixer equipped with the paddle attachment, cream together the sugar, melted butter, and canola oil on medium speed until well mixed (30-45 seconds).

Add the egg and vanilla and mix to combine. Add the lemon zest and sour cream and mix (scraping down the sides of the bowl as you go) until well incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Working in 3 batches on low speed, alternate adding the flour mixture and buttermilk, beginning and ending with the dry ingredients. Mix just until incorporated. Gently fold in the blueberries with a spatula.

Fill each cupcake liner about ⅔ full with the cupcake batter. Bake for 23-25 minutes until a toothpick inserted in the center of a cupcake comes out clean. Let cupcakes cool for 5 minutes, then remove to cooling racks and let cool completely. Repeat with remaining batter.

Once cupcakes have cooled, prepare the icing. In a medium bowl, mix together the cream cheese and butter with a hand mixer. Add the vanilla and salt, and mix to combine. On low speed, slowly mix in the powdered sugar until totally incorporated and no lumps remain. Mix in the blueberry syrup. Ice cupcakes using an offset spatula or pipe the icing onto the cupcakes with a piping bag and tip of your choice.

Source: https://www.flickr.com/photos/mrsdkrebs/

Source: https://www.flickr.com/photos/mrsdkrebs/

7. Chocolate Chip Cookie Dough Cupcakes

The indecisive no longer have to choose between chocolate chip cookies and cupcakes at the dessert table thanks to this recipe from AllRecipes.com. Any chocolate or vanilla frosting will do, but Handle the Heat has a cookie dough frosting if you want to keep the theme going.

Ingredients:

  • 1½ cups all-purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup butter, softened
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1 cup miniature semisweet chocolate chips
  • 1 box yellow cake mix
  • 1⅓ cups water
  • ⅓ cup canola oil
  • 3 eggs

Directions: Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips, mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet and freeze until solid, about 2 hours.

Preheat an oven to 350 degrees Fahrenheit. Line 24 muffin cups with paper liners. Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each two-thirds full. Place a frozen cookie dough ball on the top center of each cupcake. Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Source: https://www.flickr.com/photos/jridgewayphotos/

Source: https://www.flickr.com/photos/jridgewayphotos/

8. Paleo Yellow Cake Cupcake

A Girl Worth Saving decided cupcakes were superior to cake and that these Paleo cupcakes were the best way to celebrate a birthday. The cakes are light, airy, and will complement just about any frosting.

Ingredients:

  • ½ cup of sifted organic coconut flour
  • 5 eggs
  • ⅓ cup of butter or ghee or coconut oil
  • 1 teaspoon vanilla
  • ¼ cup of maple syrup
  • 1 cup of applesauce
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Directions: Preheat oven to 350 degrees Fahrenheit. Combine the coconut flour, baking powder, and baking soda in a bowl and blend. Add in all the liquid ingredients; mix well. Pour into the cupcake tins and bake for 20 minutes. Frost and enjoy!

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