Get ready to elevate your baking game with these 20 flavorful and unique cupcake recipes that will take your taste buds on a thrilling ride! From classic combinations like maple bacon and red velvet cheesecake, to unexpected pairings like matcha green tea and black sesame, we’ve got you covered. Whether you’re a seasoned baker or just starting out, our collection of creative cupcakes is sure to inspire you to try something new.
With flavors ranging from decadent chocolate avocado to bright and tangy raspberry rose, there’s something for everyone in this cupcake extravaganza. And the best part? Each recipe has a twist that sets it apart from the ordinary. So go ahead, get creative, and indulge in the sweet treats that will make your friends and family beg for more!
Maple Bacon Cupcakes with Cream Cheese Frosting
Maple Bacon Cupcakes with Cream Cheese Frosting: A Sweet and Savory Treat
These cupcakes combine the richness of maple syrup, the smokiness of bacon, and the tanginess of cream cheese frosting for a unique flavor experience.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 large egg
– 1 tablespoon pure maple syrup
– 6 slices of cooked bacon, crumbled
– Cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, egg, maple syrup, and crumbled bacon.
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 in the center comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 2 cups powdered sugar
Mix all ingredients together until smooth and creamy. Spread or pipe onto cooled cupcakes.
Matcha Green Tea Cupcakes with Black Sesame Frosting
Experience the harmony of East meets West with these unique and delicious cupcakes, featuring matcha green tea-infused batter and a rich black sesame frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons matcha powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons black sesame seeds
– 2-3 drops matcha powder (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, matcha powder, baking powder, and salt.
3. In a large bowl, beat butter until creamy. Add eggs one at a time, beating well after each addition.
4. Gradually add dry ingredients to wet ingredients, alternating with vanilla extract.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before frosting with black sesame buttercream.
Cooking Time: 18-20 minutes
Chocolate Avocado Cupcakes with Vegan Chocolate Ganache
These moist and creamy cupcakes are a game-changer for anyone looking for a healthier chocolate fix. By using ripe avocados, we can reduce the need for refined sugar and create a velvety texture that’s simply divine.
Ingredients:
For the cupcakes:
– 3 large ripe avocados, mashed
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1/4 cup non-dairy milk (such as almond or soy)
– 1/4 cup canola oil
For the ganache:
– 1 cup vegan chocolate chips (such as Enjoy Life)
– 1 tablespoon coconut cream or non-dairy whipped cream
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a separate bowl, combine mashed avocado, non-dairy milk, and canola oil. Whisk until smooth.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Divide batter evenly among liners.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before frosting with vegan chocolate ganache.
Cooking Time: 18-20 minutes
Lavender Honey Cupcakes with Lemon Glaze
These cupcakes combine the sweetness of honey and the subtlety of lavender, topped with a tangy lemon glaze for a perfect balance of flavors.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1/2 cup honey
– 2 large eggs
– 1 tablespoon dried lavender buds
– Lemon glaze (see below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, honey, eggs, and lavender buds.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Lemon Glaze:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
Whisk together until smooth. Drizzle over cooled cupcakes.
Spiced Chai Latte Cupcakes with Vanilla Bean Frosting
Warm up your senses with these moist and aromatic cupcakes, infused with the spices of a classic chai latte. These treats are perfect for a cozy afternoon or as a unique dessert for any gathering.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon ground ginger
– 1/4 teaspoon black tea leaves (such as Assam or Ceylon)
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1/2 teaspoon pure vanilla extract
For the frosting:
– 1 cup unsalted butter, softened
– 2 cups powdered sugar
– 1/2 teaspoon pure vanilla extract
– 1/4 teaspoon salt
– 1/2 bean vanilla, split lengthwise
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and spices.
3. In a large bowl, whisk together milk, eggs, and vanilla extract.
4. Add the dry ingredients to the 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 in center comes out clean.
7. Allow cupcakes to cool completely before frosting with Vanilla Bean Frosting.
Cooking Time: 18-20 minutes
Red Velvet Cheesecake-Stuffed Cupcakes
Elevate your cupcake game with these decadent treats that combine the classic flavors of red velvet cake and creamy cheesecake. Moist, velvety cupcakes are filled with a rich cheesecake center, then topped with a swirl of cream cheese frosting.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons red food coloring
– 1 cup buttermilk
For the cheesecake filling:
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F. Line a muffin tin with paper liners.
2. Prepare the cupcakes according to package instructions.
3. Prepare the cheesecake filling by beating cream cheese and sugar until smooth, then adding eggs and vanilla extract.
4. Fill cooled cupcakes with cheesecake filling.
5. Top with frosting made by beating cream cheese and butter until smooth, then adding powdered sugar and vanilla extract.
6. Refrigerate for at least 30 minutes before serving.
Cooking Time: 18-20 minutes
Raspberry Rose Cupcakes with White Chocolate Drizzle
Elevate your baking game with these delightful cupcakes that combine the sweetness of raspberries and rose petals with a velvety white chocolate 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
– 2 large eggs
– 1 cup whole milk
– 1 teaspoon rose extract
– 1 cup fresh raspberries
– White chocolate chips (for drizzle)
Instructions:
1. Preheat oven to 350°F (180°C). 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, combine softened butter and eggs. Whisk until smooth.
4. Add milk, rose extract, and whisk until combined.
5. Fold in flour mixture and raspberries.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before drizzling with melted white chocolate.
Cooking Time: 18-20 minutes
Smores Cupcakes with Toasted Marshmallow Topping
These moist and flavorful cupcakes capture the essence of a s’mores experience, complete with a toasted marshmallow topping that adds an extra layer of gooey goodness.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, at room temperature
– 2 large eggs
– 2 teaspoons vanilla extract
– 1 cup semi-sweet chocolate chips
– Marshmallow creme or marshmallows for topping
Instructions:
1. Preheat oven to 350°F (180°C). 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 butter and eggs until light and fluffy. Add vanilla extract.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Melt chocolate chips in the microwave or in a double boiler. Allow to cool slightly.
6. Fold melted chocolate into cupcake batter until well combined.
7. Divide batter evenly among cupcake liners.
8. Bake for 18-20 minutes, or until a toothpick inserted comes out clean.
9. Allow cupcakes to cool completely before topping with toasted marshmallow.
Cooking Time: 18-20 minutes
Pumpkin Spice Cupcakes with Salted Caramel Frosting
Celebrate the flavors of fall with these moist and aromatic pumpkin spice cupcakes, topped with a rich salted caramel frosting. Perfect for a seasonal gathering or as a sweet treat any time of the year.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1/2 cup canned pumpkin puree
– 1/2 cup whole milk
– 2 large eggs
– Salted caramel frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, whisk together pumpkin puree, milk, eggs, and vanilla extract.
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 in the center comes out clean.
Salted Caramel Frosting:
– 1/2 cup unsalted butter, softened
– 1 3/4 cups powdered sugar
– 2 tablespoons heavy cream
– 1 teaspoon flaky sea salt
Mix all ingredients until smooth and creamy. Top cupcakes with frosting and enjoy!
Funfetti Cookie Dough Cupcakes
Funfetti Cookie Dough Cupcakes: A Delightful Treat
These cupcakes combine the best of both worlds – soft and fluffy vanilla cake with a chunky cookie dough filling, topped with a rainbow of funfetti sprinkles. Perfect for any celebration or simply to brighten up your day!
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 cookie dough (homemade or store-bought)
– Funfetti sprinkles for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, beat butter and eggs until smooth. Add vanilla extract and mix well.
4. Gradually add dry ingredients to wet ingredients and mix until combined.
5. Fold in cookie dough chunks.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
8. Allow cupcakes to cool completely before topping with funfetti sprinkles.
Cooking Time: 18-20 minutes
Tiramisu Cupcakes with Coffee Liqueur Frosting
Elevate your dessert game with these decadent Tiramisu Cupcakes, infused with the richness of coffee and liqueur. Perfect for coffee lovers and anyone seeking a sophisticated sweet treat.
Ingredients:
For the cupcakes:
– 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, at room temperature
– 1 teaspoon vanilla extract
For the frosting:
– 8 ounces mascarpone cheese
– 1/4 cup unsalted butter, softened
– 2 tablespoons Kahlúa or other coffee liqueur
– 2 cups confectioners’ sugar
Instructions:
1. Preheat oven to 350°F (180°C). 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. Add eggs one at a time, whisking well after each addition.
4. Whisk in vanilla extract.
5. Gradually add dry ingredients to wet ingredients, whisking until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Allow cupcakes to cool completely before frosting with coffee liqueur frosting (see below).
Frosting:
1. In a medium bowl, beat mascarpone and butter until smooth.
2. Add Kahlúa and whisk until combined.
3. Gradually add confectioners’ sugar, beating until smooth.
Blueberry Basil Cupcakes with Lemon Zest Icing
These moist and flavorful cupcakes combine the sweetness of blueberries with the brightness of basil, topped with a tangy lemon zest icing. Perfect for a unique dessert or brunch gathering.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 1 tablespoon chopped fresh basil leaves
– Lemon zest icing (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together butter, eggs, lemon juice, and vanilla extract.
4. Add dry ingredients to wet ingredients and stir until just combined.
5. Gently fold in blueberries and basil leaves.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Lemon Zest Icing:
– 1 cup powdered sugar
– 2 tablespoons freshly squeezed lemon juice
– 1/4 teaspoon salt
– 1/2 teaspoon grated lemon zest
Whisk together ingredients until smooth. Drizzle over cooled cupcakes.
Peanut Butter and Jelly Cupcakes with Graham Cracker Crust
These moist and flavorful cupcakes combine the classic PB&J combination with a crunchy graham cracker crust. Perfect for a fun twist on a childhood favorite.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon salt
– 1/2 cup creamy peanut butter
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 1 cup grape jelly
– 1 cup crushed graham crackers
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). 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, combine peanut butter, butter, eggs, and grape jelly. Beat until smooth.
4. Gradually add dry ingredients to wet ingredients, beating until just combined.
5. Divide batter evenly among cupcake liners.
6. Top each cupcake with crushed graham crackers.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Carrot Cake Cupcakes with Pineapple Cream Cheese Frosting
Moist and flavorful carrot cake cupcakes meet the sweetness of pineapple and tanginess of cream cheese frosting for a unique dessert that’s sure to delight.
Ingredients:
For the cupcake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, softened
– 2 large eggs
– 2 cups grated carrots
– 1/2 cup chopped walnuts (optional)
– 1/4 cup pineapple juice
For the frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tablespoons pineapple juice
– 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. Whisk together dry ingredients. In another bowl, whisk together butter and eggs.
3. Combine wet and dry ingredients, then stir in carrots, walnuts (if using), and pineapple juice.
4. Divide batter evenly among cupcake liners.
5. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
6. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar, beating until combined.
7. Stir in pineapple juice and vanilla extract.
Cooking Time: 20-22 minutes
Espresso Dark Chocolate Cupcakes with Whipped Mocha Topping
Moist dark chocolate cupcakes infused with the deep flavor of espresso, topped with a light and airy whipped mocha topping. Perfect for coffee lovers and chocolate enthusiasts alike.
Ingredients:
For the cupcake:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 3/4 cup unsweetened cocoa powder
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon vanilla extract
– 2 tablespoons espresso powder
For the topping:
– 1 cup heavy cream
– 2 tablespoons unsalted butter, softened
– 2 tablespoons unsweetened cocoa powder
– 2 tablespoons granulated sugar
– 1/4 teaspoon salt
– 1/2 teaspoon instant coffee powder
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together milk, eggs, vanilla extract, and espresso powder.
4. Add dry ingredients to wet ingredients; whisk until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Allow cupcakes to cool completely before topping with whipped mocha.
Cooking Time: 18-20 minutes per batch
Coconut Lime Cupcakes with Rum-Infused Glaze
These moist cupcakes combine the sweetness of coconut and lime with a hint of tropical rum, making them perfect for a summer celebration.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 cup unsweetened shredded coconut
– 1/2 cup plain Greek yogurt
– 2 large eggs
– 1 tablespoon freshly squeezed lime juice
– 1/4 cup melted unsalted butter
– 1/2 cup rum-infused glaze (recipe below)
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. In a large bowl, combine coconut, yogurt, eggs, lime juice, and melted butter.
4. Add dry ingredients to wet ingredients and mix until just combined.
5. Divide batter evenly among muffin cups.
6. Bake for 18-20 minutes or until a toothpick comes out clean.
Rum-Infused Glaze:
– 1/2 cup powdered sugar
– 2 tablespoons unsalted butter, softened
– 2 tablespoons dark rum
Mix glaze ingredients together and drizzle over cooled cupcakes.
Banana Pudding Cupcakes with Vanilla Wafer Crumble
These moist banana cupcakes are infused with the creamy goodness of pudding and topped with a crunchy vanilla wafer crumble. Perfect for a sweet treat or dessert, these cupcakes will satisfy your cravings.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 large eggs
– 1/2 cup unsalted butter, softened
– 2 ripe bananas, mashed
– 1/4 cup banana pudding mix
– 1/2 cup heavy cream
– 1 teaspoon vanilla extract
– Vanilla wafers, crushed (about 1/4 cup)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and pudding mix.
3. In a large bowl, combine eggs, butter, mashed bananas, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir 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 before topping with crushed vanilla wafers.
Cooking Time: 18-20 minutes
Strawberry Balsamic Cupcakes with Whipped Mascarpone
These cupcakes are a perfect blend of sweet strawberries and tangy balsamic, topped with a dollop of creamy whipped mascarpone. A unique flavor combination that’s sure to impress your friends and family.
Ingredients:
For the cupcakes:
– 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 strawberry puree
– 1 tablespoon balsamic vinegar
For the whipped mascarpone:
– 8 ounces mascarpone cheese
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). 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, combine butter, eggs, strawberry puree, and balsamic vinegar. Whisk until smooth.
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 comes out clean.
7. Allow cupcakes to cool completely before topping with whipped mascarpone.
Cooking Time: 18-20 minutes
Salted Dark Chocolate Cupcakes with Sea Salt Caramel Drizzle
Elevate your dessert game with these indulgent cupcakes, featuring the perfect balance of salty and sweet. Moist dark chocolate cake is paired with a velvety sea salt caramel drizzle for an unbeatable combination.
Ingredients:
For the cupcakes:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 6 ounces high-quality dark chocolate chips, melted
– 1/2 cup whole milk, at room temperature
– 2 large eggs
– 1 teaspoon pure vanilla extract
– Pinch of flaky sea salt
For the caramel drizzle:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 tablespoon unsalted butter
– 1 teaspoon fleur de sel (or flaky sea salt)
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour and sugar.
3. Melt chocolate in a double boiler or microwave-safe bowl. Allow to cool slightly.
4. Whisk milk, eggs, and vanilla extract into the cooled chocolate until smooth.
5. Add dry ingredients to the wet ingredients and stir 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 before drizzling with caramel.
Cooking Time: 18-20 minutes
Cinnamon Roll Cupcakes with Cream Cheese Swirl
Start your day off right with these moist and flavorful cupcakes that capture the essence of classic cinnamon rolls. The addition of a tangy cream cheese swirl takes them to the next level.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon ground cinnamon
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, melted
– 1 large egg
– 1 teaspoon vanilla extract
– Cream cheese swirl: 8 ounces cream cheese, softened; 1/4 cup granulated sugar; 1/2 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. Whisk together flour, sugar, baking powder, cinnamon, and salt.
3. Add melted butter, egg, and vanilla extract; mix until smooth.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick comes out clean.
6. Allow cupcakes to cool completely before topping with cream cheese swirl.
Cooking Time: 18-20 minutes
Summary
Get ready to take your cupcake game to the next level with these 20 unique and flavorful recipes! From classic combinations like peanut butter and jelly to innovative twists like maple bacon, matcha green tea, and strawberry balsamic, there’s something for every taste bud. These creative concoctions feature a range of flavors, from sweet treats like funfetti cookie dough and banana pudding to savory delights like pumpkin spice and cinnamon roll. With options for both traditional and vegan cupcake lovers, you’ll be sure to find inspiration in this collection of show-stopping cupcakes with a twist.