The Best Homemade Cupcakes Recipes

THE MOST AMAZING CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 325 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes so you may have to cook it in batches unless you have two muffin tins.
• Mix together flour, sugar, cocoa, baking soda, baking powder, and salt in a stand mixer using a low speed until combined.
• Add eggs, buttermilk, warm water, oil, and vanilla. Beat on a medium speed until smooth. This should take just a couple of minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.
• Fill each cupcake 2/3 full.
• Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.
• Make the frosting by In a large bowl, beat butter until fluffy using a hand mixer. Add in cocoa powder and vanilla extract. Beat until combined. Beat in powdered sugar, 1 cup at a time, beating in between.
• Transfer frosting to a piping bag and pipe onto completely cooled cupcakes.

THE BEST HOMEMADE CUPCAKES

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
• Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
• Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
• Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

THE 35 BEST CUPCAKES

Steps:

• Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
• Make a shopping list and buy the ingredients.
• Bake your new favorite Cupcake Recipe!

SUPER MOIST CHOCOLATE CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners - this recipe makes about 14 cupcakes. Set aside.
• Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until combined. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently whisk for a few seconds. Repeat with the remaining wet ingredients and buttermilk. Stir until *just* combined; do not overmix. The batter will be thin.
• Pour or spoon the batter into the liners. Fill only halfway (this is imperative! only halfway!) to avoid spilling over the sides or sinking.
• Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting. I usually let them cool in the pan.
• Frost cooled cupcakes however you'd like. I used chocolate buttercream and Wilton 1M piping tip for these pictured cupcakes. Top with sprinkles, if desired. Store leftovers in the refrigerator for up to 5 days.

VANILLA CUPCAKE RECIPE

Steps:

• Preheat oven to 350F/180C. Line muffin tin with cupcake liners. Set aside.
• In a medium bowl, sift together flour, baking powder, and salt. Set aside.
• In a standing mixer fitted with the paddle attachment, beat together butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as necessary. On medium speed, beat in eggs, one at a time, beating well after each addition. Add vanilla extract and beat until combined. With the mixer on low speed, add half of the dry ingredients and beat just until combined. Add milk and beat until combined. Add the other half of the dry ingredients and beat slowly or fold by hand only until combined. Do not over mix - the less you mix, the lighter the cake will be.
• Divide batter evenly between the cups, filling them about 3/4 full. Bake for 15-20 minutes (or 8-10 minutes if making mini cupcakes) until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Allow cupcakes to sit for 10 minutes, then remove from pan and allow to cool completely on a wire rack.
• Unfrosted cupcakes can be kept tightly covered at room temperature for up to 3 days, or in the freezer for up to 2 months. Thaw, still covered, on the counter or overnight in the fridge.

RED VELVET CUPCAKES

Steps:

• Preheat the oven to 400 degrees F. Line 2 standard 12-cup muffin tins with paper liners and set aside.
• In a medium mixing bowl, combine flour, sugar, baking soda, salt, and cocoa powder, and whisk to combine. Set aside.
• In a large bowl, gently beat together oil, buttermilk, eggs, vinegar, vanilla, and food coloring with an electric mixer or whisk until well combined.
• Add the sifted dry ingredients and buttermilk in alternating batches, beginning and ending with the flour. Mix until smooth and just combined. The batter will be a bit thin.
• Divide the batter evenly among liners, filling each ⅔ full. Bake for 5 minutes, then drop the oven temperature to 350 degrees F and continue baking for about 15-2 minutes, or until a toothpick inserted in the center comes out clean. Remove to wire rack to cool completely before frosting.