Basic Cupcakes
Vanilla Cupcakes
Vanilla cupcakes are the perfect base for myriad fillings and frostings. For the richest, fullest flavor and fragrance, use pure vanilla extract. Or, better yet, if you’re willing to splurge, add the seeds from a vanilla bean to the batter along with the extract.
1¼ cups all-purpose flour
1¼ tsp baking powder
¼ tsp salt
¾ cup sugar
6 tbsp unsalted butter, at room temperature
1 large egg, plus 1 large egg white, at room temperature
1 tsp vanilla extract
⅓ cup whole milk
Nonpareils and colored sugars for garnish, optional
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2–3 minutes. Add the eggs and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18–20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Frost the cupcakes with the buttercream and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.)
Yellow Cupcakes
Rich, tender, buttery yellow cupcakes are always crowd pleasers. The classic pairing for yellow cupcakes is a smooth and silky chocolate buttercream, but, really, just about any flavor of frosting would be a good match.
1¼ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
¾ cup sugar
6 tbsp unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp vanilla extract
½ cup whole milk
Chocolate Buttercream (see recipe)
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2–3 minutes. Add the egg and egg white one at a time, beating well on low speed after each addition, then beat in the vanilla. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until lightly golden and a toothpick inserted into the center of a cupcake comes out clean, 18–20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Garnish the cupcakes with the colored sugars and nonpareils, if using, and serve.
Chocolate Cupcakes
There are two secrets to these cupcakes. They get their rich, extra-chocolaty flavor from a combination of unsweetened cocoa powder and bittersweet chocolate, and their soft, moist texture from a simple hand-mixing method.
⅔ cup all-purpose flour
2½ tbsp unsweetened cocoa powder
¾ tsp baking powder
¼ tsp salt
3 oz bittersweet chocolate, chopped
½ cup plus 3 tbsp unsalted butter, cut into pieces
¾ cup plus 2 tbsp sugar
3 large eggs, at room temperature
1 tsp vanilla extract
Coffee, Chocolate, or Vanilla Buttercream (see recipe)
Grated chocolate for garnish, optional
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, cocoa powder, baking powder, and salt. Place the chocolate and butter in a large heatproof bowl set over (but not touching) simmering water in a saucepan; stir frequently until melted and smooth, about 5 minutes. Remove the bowl from the saucepan; let the mixture cool to room temperature, 10–15 minutes.
Using a wooden spoon, stir the sugar into the chocolate mixture until combined. Stir in the eggs one at a time, beating until combined after each addition, and then beat in the vanilla. Gently fold in the flour mixture just until no traces of flour remain; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out with only a few moist crumbs attached, 22–24 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Frost the cupcakes with the buttercream, garnish with grated chocolate, if using, and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.)
Devil’s Food Cupcakes
A rich chocolate glaze adds to the devilishly dark goodness of these cupcakes. Devil’s Food Cupcakes are also great topped with any flavor of buttercream (see recipe), Meringue Frosting (see recipe), or Marshmallow Frosting (see recipe).
1 cup all-purpose flour
¼ cup unsweetened cocoa powder
¾ tsp baking soda
¼ tsp salt
½ cup granulated sugar
½ cup firmly packed light brown sugar
4 tbsp unsalted butter, at room temperature
1 large egg, at room temperature
1 tsp vanilla extract
½ cup lukewarm water
¼ cup buttermilk
Rich Chocolate Glaze (see recipe)
Sugared Flowers (see recipe), optional
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar, and butter together until light and fluffy, 2–3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18–20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Spoon the chocolate glaze over the cupcakes. (The glazed cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before finishing and serving.) Garnish the cupcakes with the sugared flowers, if using, and serve.
Carrot Cake Cupcakes
These moist, lightly spiced cupcakes, topped with sweet and tangy cream cheese frosting, are delicious the day they are baked, but they’re even better if they’re made ahead and their flavors are given a chance to meld for 1–2 days.
1½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1½ cups finely grated carrots (about 3 carrots)
1 cup sugar
¾ cup vegetable oil
2 large eggs, at room temperature
¼ cup buttermilk
½ tsp vanilla extract
Cream Cheese Frosting (see recipe)
Candied Carrots (see recipe), optional
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. In another bowl, whisk together the grated carrots, sugar, oil, eggs, buttermilk, and vanilla to combine. Using a rubber spatula, fold the flour mixture into the carrot mixture until completely combined.
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 20–25 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Frost the cupcakes with the cream cheese frosting. (The frosted cupcakes can be refrigerated in an airtight container for up to 5 days; bring to room temperature before finishing and serving.) Garnish the cupcakes with the candied carrots, if using, and serve.
Gingerbread Cupcakes
Gingerbread cupcakes, heady with spices, get a boost of bracing flavor from grated fresh ginger. For a little extra kick, add a teaspoon of grated fresh ginger to the lemon glaze before spooning it onto the cupcakes.
1¼ cups all-purpose flour
1¼ tsp baking powder
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp ground allspice
Pinch freshly grated nutmeg
¼ tsp salt
½ cup firmly packed light brown sugar
⅓ cup light molasses
4 tbsp unsalted butter, at room temperature
1 large egg, at room temperature
2 tsp freshly grated ginger
⅓ cup whole milk
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
In a bowl, whisk together the flour, baking powder, ground ginger, cinnamon, allspice, nutmeg, and salt. In another bowl, using an electric mixer on medium-high speed, beat the brown sugar, molasses, and butter together until light and fluffy, 2–3 minutes. Add the egg and fresh ginger and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Spoon the glaze over the cupcakes and serve. (The glazed cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.)
Mocha Cupcakes
Coffee and chocolate combine perfectly in these mildly sweet cupcakes that appeal to adult taste buds. Coarsely chopped chocolate-covered espresso beans are a flavorful garnish for sprinkling onto the frosted cupcakes.
1⅓ cups all-purpose flour
⅓ cup unsweetened cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup whole milk
½ cup strong brewed coffee, at room temperature
½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
1 large egg, at room temperature
Coffee Buttercream (see recipe)
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners.
Sift together the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. In a small bowl, combine the milk and brewed coffee. In a medium bowl, using an electric mixer on medium-high speed, beat the butter and sugars together until light and fluffy, 2–3 minutes. Add the egg and beat until combined. Add the flour mixture in 3 additions, alternating with the milk mixture in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 22–24 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Frost the cupcakes with the buttercream and serve. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.)
Chai & Honey Cupcakes
Spiced chai tea and floral honey flavor these cupcakes. Chunks of golden honeycomb make beautiful and unusual garnishes. Look for honeycomb in natural food stores. If it’s unavailable, simply drizzle the cupcakes with additional honey just before serving.
3 chai-spice tea bags
⅔ cup boiling water
1¼ cups all-purpose flour
¾ cup firmly packed light brown sugar
1 tsp baking soda
¼ tsp salt
¼ cup honey
4 tbsp unsalted butter, melted
¼ cup buttermilk
1 large egg, at room temperature
Honey Whipped Cream (see recipe)
Honeycomb, cut into 1-inch pieces, for garnish, optional
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. In a small bowl, steep the tea bags in the boiling water for 5 minutes. Discard the tea bags and let the tea cool to room temperature.
In a bowl, whisk together the flour, brown sugar, baking soda, and salt. In a large bowl, combine the honey, melted butter, buttermilk, and egg. Add the flour mixture and, using an electric mixer on medium speed, beat until just combined, about 2 minutes. Add the cooled tea and beat until just combined, scraping down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 18–20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour. (The unfrosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before frosting and garnishing.)
Frost the cupcakes with the honey cream, garnish with the honeycomb pieces, if using, and serve right away.
Crumbcake Cupcakes
These cupcakes are mostly buttery crumb topping baked on top of just a little bit of cake. They’re the perfect treat for those who love the crumb topping on coffee cake more than the cake itself. Of course, a cup of joe is a perfect accompaniment.
FOR THE TOPPING
1¼ cups all-purpose flour
½ cup firmly packed light brown sugar
1½ tsp ground cinnamon
¼ tsp salt
¾ cup unsalted butter, at room temperature
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup granulated sugar
4 tbsp unsalted butter, at room temperature
1 large egg, at room temperature
1 tsp vanilla extract
½ cup buttermilk
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.
To make the topping, in a bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the butter, using a pastry blender or 2 knives, until large, moist crumbs form. (The topping can be stored in an airtight container in the refrigerator for up to 4 days.)
In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, using an electric mixer on medium-high speed, beat the granulated sugar and butter together until light and fluffy, 2–3 minutes. Add the egg and vanilla; beat until combined. Add the buttermilk in 3 additions, alternating with the flour mixture in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about one-half full. Top with the crumb topping, dividing it evenly. Bake until golden brown and a toothpick inserted into the center of a cupcake comes out clean, 18–20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour. Serve at room temperature. (The cupcakes can be stored at room temperature in an airtight container for up to 4 days.)
Strawberry Cupcakes
Fresh strawberries and strawberry jam mixed into the batter give these cupcakes a just-picked strawberry flavor, and a few drops of red food coloring adds a subtle pink hue. Select the prettiest strawberries from the batch to use as the garnish.
2 tbsp strawberry jam or preserves
¼ cup finely chopped fresh strawberries, plus 12 whole strawberries for garnish
1¼ cups all-purpose flour
1¼ tsp baking powder
¼ tsp salt
¾ cup sugar
½ cup unsalted butter, at room temperature
3 large egg whites, at room temperature
½ tsp vanilla extract
4 drops red food coloring
⅓ cup whole milk
Strawberry Buttercream (see recipe)
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Line a standard 12-cup muffin pan with paper or foil liners. In a small bowl, stir together the jam and chopped fresh strawberries.
In a bowl, whisk together the flour, baking powder, and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2–3 minutes. Add the egg whites, vanilla, and red food coloring and beat until combined. Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed. Fold in the strawberry mixture until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until lightly golden and a toothpick inserted in the center of a cupcake comes out clean, about 25 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Frost the cupcakes with the buttercream. (The frosted cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room temperature before finishing.) Top each with a fresh strawberry and serve.
Lemon Poppy Seed Cupcakes
These cupcakes sparkle with fresh lemon flavor. The lemon essence comes from a combination of grated lemon zest, lemon extract, and a sweet-tart lemon glaze; the poppy seeds add a gentle crunch. Serve the cupcakes with freshly brewed tea.
1 cup all-purpose flour
1½ tbsp poppy seeds
1 tsp baking powder
¼ teaspoon salt
¾ cup sugar
½ cup plus 2 tbsp unsalted butter, at room temperature
2 large eggs, at room temperature
1 tsp freshly grated lemon zest
½ tsp lemon extract
¼ cup sour cream
MAKES 12 CUPCAKES
Position a rack in the middle of the oven and preheat to 350°F. Lightly spray a standard 12-cup muffin pan with nonstick cooking spray.
In a bowl, whisk together the flour, poppy seeds, baking powder, and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2–3 minutes. Add the eggs, lemon zest, and lemon extract, and beat until combined. Add the flour mixture and beat on low speed until just combined, about 1 minute. Add the sour cream and beat until just combined; scrape down the sides of the bowl as needed.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until golden brown and a toothpick inserted in the center of a cupcake comes out clean, 18–20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
Spoon the glaze over the cupcakes and serve. (The glazed cupcakes can be refrigerated in an airtight container for up to 4 days; bring to room temperature before serving.)