10 Easy Cupcake Recipes With Few Ingredients

Chocolate cupcakes

Ingredients
For the chocolate cupcakes:
100 g plain flour
20 g cocoa powder
140 g caster sugar
1.5 tsp baking powder
Pinch of salt
40 g unsalted butter at room temperature
120 ml whole milk
1 egg
¼ tsp. of vanilla extract

For the chocolate buttercream frosting:
600 g icing sugar sifted
200 g unsalted butter
80 g cocoa powder
80 ml whole milk

Method
Preheat the oven to 180°C
Put flour, cocoa, sugar and baking powder, salt and butter in a free-standing mixer with paddle attachment. You can also use a hand mixture. Mix together until you have a sandy consistency.
Whisk milk, egg and vanilla in a jug. Slowly pour half into the mixture, beat to combine and then turn the mixer up to high speed to get rid of any lumps.
Turn the mixer down to a slower speed and pour in the remaining mixture. Continue to mix for a couple of minutes. Do not over mix.
Spoon mixture into the 12 cases and cook for 20 minutes. For the chocolate buttercream: Beat icing sugar, butter and cocoa powder together in a free-standing or hand mixer on a medium speed. Turn down to a low speed and add milk gradually, once mixed turn up to a high speed again and beat for approximately 5 minutes and mixture is light and fluffy.
Use a piping bag and metal nozzle to pipe onto top of cooled cupcakes

Simple Chocolate cupcakes

  • 1 ⅓ cups all-purpose flour
  • ¼ teaspoon baking soda
  • 2 teaspoons baking powder
  • ¾ cup unsweetened cocoa powder
  • ⅛ teaspoon salt
  • 3 tablespoons butter, softened
  • 1 ½ cups white sugar
  • 2 eggs
  • ¾ teaspoon vanilla extract
  • 1 cup milk
  • Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
  • Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

cappuccino Peppermint cupcakes

  • 3 tablespoons instant espresso powder
  • 1 tablespoon hot water
  • 1 ¼ cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter, softened
  • ½ cup firmly packed dark brown sugar
  • ¼ cup white sugar
  • 1 large egg, at room temperature
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • ½ cup strongly brewed coffee, cooled to room temperature
  • ½ cup buttermilk, at room temperature
  • ½ cup semisweet chocolate chips
  • Preheat the oven to 350 degrees F (175 degrees C). Line 2 cupcake pans with paper liners.
  • Mix espresso powder and hot water in a measuring cup until powder is dissolved. Set aside.
  • Whisk flour, cocoa powder, baking powder, baking soda, and salt together in a bowl until well combined.
  • Cream butter, brown sugar, and white sugar in a large bowl with an electric mixer until light and fluffy. Beat in egg until thoroughly combined. Mix in espresso mixture, vanilla, and peppermint extract. Add in 1/3 of the dry ingredients and mix until just combined. Mix in cooled coffee until just combined. Stir in another 1/3 of the dry ingredients until just combined. Mix in buttermilk until just combined. Stir in remaining dry ingredients until just combined. Do not overmix. Fold in chocolate chips.
  • Spoon batter into the prepared cups, filling each line just over 1/2 full.
  • Bake in the preheated oven until cupcakes spring back lightly when touched, 15 to 20 minutes. Cool a few minutes in the pan before removing to a wire rack to cool completely.

Cranberry Cupcakes

  • 1 ¼ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 4 large egg whites, at room temperature
  • ½ cup unsalted butter, softened
  • ¾ cup white sugar
  • 1 ½ teaspoons freshly grated orange zest
  • 1 teaspoon vanilla extract
  • ⅓ cup buttermilk, at room temperature
  • ⅓ cup heavy cream, at room temperature
  • 1 cup chopped fresh cranberries

Quick and simple cupcakes

  • 1 cup butter, softened
  • 1 cup white sugar
  • 1 ¾ cups self-rising flour, divided
  • 4 eggs, beaten, divided
  • Preheat oven to 355 degrees F (180 degrees C). Grease 24 fairy cake cases (muffin cups) or line with paper liners.
  • Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add 1/2 of the flour and 1/2 of the eggs; whisk until smooth. Add remaining flour and eggs and whisk until batter is light and fluffy; spoon into prepared muffin cups.
  • Bake in the preheated oven until golden, 10 to 12 minutes.

Vanilla cupcakes

  • ¾ cup white sugar
  • ½ cup unsalted butter, softened
  • 1 large egg
  • 1 ¼ teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup all-purpose flour
  • ½ cup milk
  • Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
  • Step 2 Beat sugar and butter together in a bowl using an electric mixer until light and fluffy. Beat in egg and vanilla extract. Mix in baking powder, baking soda, and salt. Alternate adding flour and milk, stirring until just combined. Fill prepared pan with batter.
  • Step 3 Bake in the preheated oven until lightly browned on top, about 18 minutes. Cool in the pan for 10 minutes, then remove to wire racks to cool completely.

Coconut and lime cupcakes

  • 2 cups white sugar
  • 1 cup butter
  • 4 eggs
  • 1 tablespoon coconut extract
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking powder
  • ¼ teaspoon ground nutmeg
  • 1 cup buttermilk
  • ½ cup fresh lime juice
  • 2 cups sweetened shredded coconut
  • 2 tablespoons freshly grated lime zest
  • Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line 36 cupcake cups with paper liners.
  • Step 2 Beat sugar and butter together in the bowl of an electric stand mixer until fluffy, about 10 minutes. Beat in eggs, 1 at a time, adding coconut extract and vanilla extract with the last egg.
  • Step 3 Combine flour, 1 tablespoon plus 1/2 teaspoon baking powder, and nutmeg in another bowl. Beat into the egg mixture until thoroughly combined; beat in buttermilk and lime juice. Stir in coconut and lime zest.
  • Step 4 Fill each of the prepared cupcake cups with about 1/4 cup of batter using a large cookie scoop.
  • Step 5 Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and let cool before serving.

Healthy Keto coconut cupcakes

  • ⅔ cup coconut flour
  • 2 teaspoons baking powder
  • ½ cup butter, cut into small cubes
  • 2 ounces cream cheese, softened
  • 1 cup coconut cream, chilled
  • ¼ cup stevia powder
  • 1 teaspoon vanilla extract
  • 4 eggs
  • Step 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners.
  • Step 2 Combine coconut flour and baking powder in a large bowl.
  • Step 3 Place butter and cream cheese in a small microwave-safe bowl. Microwave until melted, about 30 seconds. Stir until well combined. Add coconut cream, stevia, and vanilla extract; stir well.
  • Step 4 Pour butter mixture over coconut flour mixture. Stir well. Mix in eggs. Divide batter evenly among the cupcake cups.
  • Step 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool completely, at least 2 hours, to avoid crumbling.

Coconut Cupcakes

  • 1 cup white sugar
  • ½ cup applesauce
  • ¼ cup butter, softened
  • 2 eggs, separated
  • 1 tablespoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 ¾ teaspoons baking powder
  • ½ teaspoon salt
  • ½ (13.5 ounce) can coconut milk
  • 1 ¼ cups unsweetened shredded coconut
  • Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
  • Mix sugar, applesauce, and butter together in a bowl.
  • Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  • Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.

Marble Cupcake

  • 150g (5oz) butter, softened
  • 150g (5oz) caster sugar
  • 175g (6oz) self-raising flour
  • 3 medium eggs
  • 50ml warm milk
  • 3 level tbsp cocoa powder, sifted

For the frosting

  • 150g (5oz) butter, softened
  • 250g icing sugar

Ingredients

  1. Preheat the oven to, 180°C. Line a 12-hole muffin tin with muffin cases.
  2. In a large bowl, put the butter, sugar, flour, eggs and milk, then whisk with an electric hand-whisk on a medium speed for 1 minute.
  3. Divide the mixture between 2 bowls and stir the cocoa powder into one of the mixtures. Using a teaspoon, take small dollops of each cake mixture and spoon them alternately into the muffin cases. Using a skewer or the end of a teaspoon, mark a cross a couple of times right through the mixture to create the marbling.
  4. Bake for 25 minutes. Remove from the oven and leave in the tin for 5 minutes, before transferring to a wire rack to cool.
  5. Whisk the frosting ingredients together. Spread the mixture onto the cupcakes. Decorate with chopped Maltesers and strawberries.

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