Best Homemade Cupcake Recipes
When we can’t decide how much is too much, then Cupcake is the answer! A whole cake might look too much but 3 cupcakes, maybe 4 is alright, yeah?
Here are some easy hands-on cupcake recipes that are sure shot heart winners –
1. VANILLA CUPCAKES
110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour
For the buttercream
150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk
food coloring paste of your choice (optional)
1. Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
2. Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
3. Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
4. Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
5. To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
6. Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
7. If wanting to color, stir in the food coloring now. Spoon or pipe onto the cooled cupcakes.
2. CHOCOLATE CUPCAKES
1 cup (130g) all-purpose flour
1 cup (207g) sugar
6 tbsp (43g) Hershey’s Special Dark Cocoa powder
1 tsp baking soda
1/2 tsp salt
1 large egg
1/2 cup (120ml) buttermilk
1/2 cup (120ml) vegetable oil
3/4 tsp vanilla
1/2 cup (120ml) hot water
1 1/4 cups (280g) unsalted butter, room temperature
12 oz semi-sweet chocolate chips, melted
3 tbsp (22g) Hershey’s dark cocoa powder
5 cups (575g) powdered sugar
Pinch of salt
4–5 tbsp (60-75ml) heavy whipping cream
1. Preheat oven to 300°F (148°C) and prepare a cupcake pan with liners.
2. Add the dry ingredients to a large bowl and whisk together. Set aside.
3. Combine the egg, buttermilk, vegetable oil and vanilla in another medium-sized bowl.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Add the water to the batter and mix until well combined. The batter will be thin.
6. Fill the cupcake liners about halfway and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling.
8. To make the frosting, beat the butter in a large mixer bowl and mix until smooth.
9. Add the melted chocolate and mix until well combined.
10. Add the cocoa powder and mix until well combined.
11. Add about half of the powdered sugar and 2 tablespoons of heavy cream and mix until well combined.
12. Add remaining powdered sugar and salt and mix until smooth.
13. Add remaining heavy cream as needed to get the right consistency of frosting.
14. Pipe the frosting onto the cupcakes.
3. COFFEE CUPCAKES
2 tbsp coffee powder – or instant coffee granules ground in a spice grinder or pestle and mortar
150 g self-raising flour
165 g soft light brown sugar
165 g soft margarine – or butter
3 medium eggs
1½ tsp milk
⅛ tsp salt
1. Pre-heat your oven to 160ºC/140ºC fan.
2. Place your cupcake cases into a muffin tin.
3. Sift the self-raising flour, coffee powder into a large bowl and salt. Add the remaining ingredients and mix until fully combined (either by hand or using an electric mixer on a low speed).
4. Divide the mixture equally between the muffin cases.
5. Bake for 18-20 minutes until a skewer inserted into the middle comes out clean. Leave the cupcakes to cool in their tins for about 10 minutes and then move them to a wire rack to cool completely before decorating.
image source: Google