Hello Foodie, and welcome to this article on easy cupcake recipes! If you’re a beginner or a busy baker, you’ll love these recipes that are simple to make and require minimal time and effort. Whether you’re looking to impress guests at a party or just want to satisfy your sweet tooth, these cupcakes are sure to be a hit. So let’s get started!
1. Classic Vanilla Cupcakes
For those who love the traditional taste of vanilla, these cupcakes are perfect. They’re easy to make, and the ingredients are readily available in most grocery stores.
To make the cupcakes, you’ll need:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
First, preheat your oven to 350°F (180°C) and line a cupcake tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the softened butter and mix until the mixture is crumbly.
In a separate bowl, whisk together the milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Spoon the batter into the lined cupcake tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite frosting and decorate with sprinkles or other toppings.
2. Chocolate Cupcakes
For chocolate lovers, these cupcakes are a must-try. They’re rich, moist, and oh-so-chocolatey!
To make the cupcakes, you’ll need:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup boiling water
Start by preheating your oven to 350°F (180°C) and lining a cupcake tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add in the softened butter, milk, eggs, and vanilla extract, and mix until well combined. Gradually pour in the boiling water, stirring until the mixture is smooth.
Spoon the batter into the lined cupcake tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with your favorite frosting and decorate with chocolate chips or other toppings. These chocolate cupcakes are perfect for a special occasion or just as a delicious treat any time.
3. Lemon Cupcakes
If you’re looking for a lighter, more refreshing cupcake, these lemon cupcakes are a great choice. They have a tangy citrus flavor that’s perfect for spring or summer.
To make the cupcakes, you’ll need:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
Preheat your oven to 350°F (180°C) and line a cupcake tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the softened butter and mix until the mixture is crumbly.
In a separate bowl, whisk together the milk, eggs, lemon zest, and lemon juice. Pour the wet ingredients into the dry ingredients and mix until just combined.
Spoon the batter into the lined cupcake tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with a lemon buttercream frosting and decorate with candied lemon peel or other toppings.
4. Red Velvet Cupcakes
Red velvet cupcakes are a classic favorite, and they’re surprisingly easy to make. They have a light chocolate flavor and a beautiful deep red color that’s sure to impress.
To make the cupcakes, you’ll need:
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1 tablespoon red food coloring
- 1 teaspoon white vinegar
Preheat your oven to 350°F (180°C) and line a cupcake tin with paper liners. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. In a small bowl, mix together the buttermilk, red food coloring, vanilla extract, and white vinegar. Add the dry ingredients to the butter mixture alternately with the buttermilk mixture, beginning and ending with the dry ingredients.
Spoon the batter into the lined cupcake tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. You can frost the cupcakes with a classic cream cheese frosting or experiment with other frosting flavors and decorations.
5. Vanilla Cupcakes
If you’re a fan of classic vanilla cake, you’ll love these vanilla cupcakes. They have a light, fluffy texture and a sweet, vanilla flavor that’s sure to please everyone.
To make the cupcakes, you’ll need:
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
Preheat your oven to 350°F (180°C) and line a cupcake tin with paper liners. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add in the softened butter and mix until the mixture is crumbly.
In a separate bowl, whisk together the milk, eggs, and vanilla extract. Pour the wet ingredients into the dry ingredients and mix until just combined.
Spoon the batter into the lined cupcake tin, filling each liner about two-thirds full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with a classic vanilla buttercream frosting or experiment with other frosting flavors and decorations.
