Category: Cup Cakes

Here is a lemon cupcake recipe I use for beautifully delicious treats. Ideally, you’d use buttercream frosting to top the cupcakes, but I tried these with lemon cream icing for a less buttery option, and they were perfect! These cupcakes are truly lighter than air and will melt in your mouth.

Nutrition Facts (per serving)

232	Calories
13g	Fat
27g	Carbs
3g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 30 servings

Cupcakes:

• 3 cups self-rising flour
• ½ teaspoon salt
• 1 cup unsalted butter, at room temperature
• 2 cups white sugar
• 4 large eggs, at room temperature
• 2 tablespoons lemon zest
• 1 teaspoon vanilla extract
• 1 cup whole milk, divided
• 2 ½ tablespoons fresh lemon juice, divided

Lemon Cream Icing:

• 2 cups chilled heavy cream
• ¾ cup confectioners’ sugar
• 1 ½ tablespoons fresh lemon juice

Directions

1. Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.
2. Prepare the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla.
3. Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix.
4. Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes.
5. Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes.
6. Spread icing on cooled cupcakes. Refrigerate leftovers.

These Black Bottom Cupcakes are such delightful treats that are very easy to make. The cupcakes have a fudgy chocolate base and a creamy chocolate chip cheesecake topping that are always a hit at parties. Moist and tender, these cupcakes will melt in your mouth.

What You Need to Make This Recipe

Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. Cold cream cheese won’t mix well, so bring it to room temperature, or it’ll leave small lumps in the filling.

Chocolate chips — you can use regular chocolate chips or mini chocolate chips. I prefer mini chocolate chips so each bite is filled with chocolate chips. You can also use any chips in this recipe, such as dark chocolate, white, milk chocolate, or semi-sweet.

Cocoa powder — I use unsweetened cocoa powder for this recipe and not Dutch-process cocoa powder. Dutch-process cocoa powder has been neutralized in an alkaline solution which means it won’t react with the baking soda to give the cupcakes a good rise.

Vinegar — when you combine white vinegar and baking soda in the batter, it releases carbon dioxide and causes the cupcake batter to rise, making for a moist, fluffy texture. If you skip the vinegar, you may end up with a dense cupcake.

How to Make Black Bottom Cupcakes

1. In a medium bowl, beat the cream cheese and sugar with a mixer on medium speed until smooth.

2. Add the egg and salt. Beat until well combined.

3. Stir in chocolate chips.

4. Whisk together the flour, sugar, cocoa, baking soda, and salt in a large bowl.

5. Whisk together the water, oil, vinegar, and vanilla in a small bowl.

6. Add the water mixture to the flour mixture, stirring until well combined and smooth.

7. Divide the chocolate batter evenly among the paper liners in a muffin pan.

8. Spoon the cream cheese mixture into the center of the chocolate batter in each liner. Bake for 16 to 18 minutes or until a wooden pick inserted into the chocolate cake comes out clean, and the cream cheese filling is set. Let the black bottom cupcakes cool in the pan for 5 minutes before removing them from the pan and cool completely on a wire rack.

Vibrant and festive red velvet cupcakes combine moist cake with classic cream cheese frosting for a stunning individually-sized dessert. Easy to make and fun to decorate with a swirl of frosting and cake crumbles!

What You Need to Make This Recipe

All-Purpose Flour – weigh your flour using a food scale for the most accurate measurement. For the best fluffy and light cupcakes, don’t forget to sift all dry ingredients.

Cocoa Powder – a high-quality cocoa powder offers the most flavor. Increase or decrease the amount of cocoa powder to personalize how chocolatey you want your cupcakes.

Butter – allow the unsalted butter for both the cupcakes and the cream cheese frosting to come to room temperature before using. Room-temperature butter will blend smoothly and make for more fluffy cupcakes and frosting.

Vanilla Extract – balances the chocolate flavor and adds to this recipe’s signature flavor. Substitute vanilla bean paste if you prefer.

Buttermilk – buttermilk is a staple ingredient in red velvet cake and helps give the cupcakes their signature flavor and texture because the buttermilk reacts with both the baking soda and baking powder. If you don’t have buttermilk, you can make your own sour milk with 1 cup whole milk and 1 tablespoon of lemon juice or white vinegar.

Cream Cheese – full-fat cream cheese makes the richest cream cheese frosting. You can use reduced-fat cream cheese if you prefer, but be sure to use block-style cream cheese, not whipped or spreadable cream cheese.

How to Make Red Velvet Cupcakes

1. Preheat the oven to 350°F. Place 16 cupcake liners in cupcake pans. In a large bowl or the bowl of a stand mixer, sift the flour, sugar, cocoa powder, baking powder, and baking soda together. Add the salt and give it a whisk to combine.

2. Cut the room-temperature butter into tablespoon-sized pieces, then add to the flour mixture. Using a paddle attachment, mix on low until a sandy mixture forms.

3. In another bowl, combine the eggs, buttermilk, vanilla, and food coloring. Use 1 to 2 tablespoons of liquid food coloring or 5 to 6 drops of gel food coloring.

4. Whisk the wet ingredients together until a consistent color is achieved.

5. Slowly add the wet ingredients to the dry ingredients while mixing on low speed. Mix until combined, stopping to scrape down the sides of the bowl as needed.

6. Distribute the batter evenly into cupcake papers. Bake for 15 to 20 minutes or until springy to the touch. Let cool for a few minutes in the pans then remove and cool completely on a wire rack.

7. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until smooth and fluffy, about 2 minutes. Add the room-temperature cream cheese, vanilla, and salt to the creamed butter. Beat together on medium speed until well combined. Scrape down the bowl. With the mixer on low speed, add the sifted confectioners’ sugar a cup at a time. Mix until combined. If you want a stiffer buttercream, keep adding more sifted confectioners’ sugar until it’s the desired texture, or chill the frosting for a few minutes before piping.

8. Transfer the frosting to a piping bag fitted with a star tip and pipe large dollops on top of each cooled cupcake.

Chocolate cupcakes are the ultimate party food. These are super moist and bursting with rich, chocolaty flavor — and they’re so easy to make. Frost these delicious chocolate cupcakes with buttercream or cream cheese frosting, or try royal icing or even whipped cream.

Nutrition Facts (per serving)

158	Calories
4g	Fat
30g	Carbs
3g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 16 servings

• 1 ⅓ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 2 teaspoons baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon salt
• 1 ½ cups white sugar
• 3 tablespoons butter, softened
• 2 large eggs
• ¾ teaspoon vanilla extract
• 1 cup milk

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.
2. Sift together flour, cocoa, baking powder, baking soda, and salt.Dotdash Meredith Food Studios
3. Cream together sugar and butter in a large bowl until light and fluffy.Dotdash Meredith Food Studios
4. Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Add flour mixture in two batches, alternating with milk; beat well.Dotdash Meredith Food Studios
5. Spoon batter into the prepared muffin cups, filling each 3/4 full.Dotdash Meredith Food Studios
6. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 17 minutes. Remove from the oven and let cool before serving or frosting.

This easy vanilla cupcake recipe is made with simple ingredients. They are very tasty!

Nutrition Facts (per serving)

213	Calories
12g	Fat
24g	Carbs
3g	Protein

Ingredients

1x2x4x

Original recipe (1X) yields 12 servings

• ¾ cup superfine sugar
• ⅔ cup butter, softened
• 3 large eggs
• 1 ½ cups self-rising flour
• 1 teaspoon vanilla extract

Directions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.Dotdash Meredith Food Studios
2. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition.Dotdash Meredith Food Studios
3. Beat in vanilla extract. Stir in flour just until mixed; spoon batter into the prepared muffin cups, filling each 3/4 full.Dotdash Meredith Food Studios
4. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin briefly before transferring to a wire rack to cool completely.