10+ Cupcakes Recipes to Sweeten Your Day

Cupcakes are such a fun, easy way to enjoy something sweet at home. Whether you’re planning for a birthday or just craving a snack, cupcakes bring so much variety and you can get creative with them.

You don’t need to be a pro baker to whip up cupcakes everyone will love.

Here you’ll find cupcake recipes that are simple and tasty. Grab a few basic ingredients and you’re on your way to making cupcakes that are moist, flavorful, and honestly just make the day a little brighter.

Ingredients:

• All-purpose flour
• Sugar
• Baking powder
• Salt
• Eggs
• Milk
• Butter or oil
• Vanilla extract

Cooking Instructions:

1. Preheat oven to 350°F (175°C).
2. Line your cupcake tin with paper liners.
3. Mix flour, baking powder, and salt in a bowl.
4. In another bowl, beat sugar and butter until it’s fluffy.
5. Add eggs one by one, then vanilla.
6. Gently alternate adding the flour mix and milk, stirring lightly.
7. Spoon batter into liners evenly.
8. Bake 18–22 minutes, or until a toothpick comes out clean.
9. Cool before frosting or serving.

1) Classic Vanilla Cupcakes with Buttercream Frosting

Classic vanilla cupcakes just never get old. They’re soft, light, and the vanilla buttercream on top is creamy and sweet—kind of a perfect combo.

You’ll mix up flour, sugar, butter, eggs, and vanilla for the batter. The buttercream is just butter, powdered sugar, and vanilla, whipped until it’s smooth and fluffy.

These cupcakes stay moist for days if you stash them right. Want to jazz them up? Throw on some sprinkles or add food coloring to the frosting.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup whole milk
• 1 ½ teaspoons vanilla extract
• 1 ¾ teaspoons baking powder
• ¼ teaspoon salt

For the buttercream frosting

• 1 cup unsalted butter, softened
• 3-4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2-3 tablespoons milk or cream

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Line cupcake pan with paper liners.
3. Whisk flour, baking powder, and salt.
4. Beat butter and sugar until fluffy.
5. Add eggs one at a time, mixing after each.
6. Stir in vanilla.
7. Add dry ingredients and milk, alternating, starting and ending with dry.
8. Fill liners about 2/3 full.
9. Bake 18-20 minutes, toothpick test for doneness.
10. Cool completely.
11. For frosting, beat butter until creamy.
12. Add powdered sugar gradually, then vanilla and milk.
13. Frost cooled cupcakes.

2) Decadent Chocolate Fudge Cupcakes

If you’re after something rich and chocolatey, these chocolate fudge cupcakes will hit the spot. The cake is soft and packed with chocolate flavor, but not too sweet.

Top them with a smooth chocolate ganache that melts over the cake. You can toss on some sprinkles or chocolate pearls if you want.

Making these is honestly pretty easy. Once you try them, you might not bother with store-bought cupcakes again.

Ingredients

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 3/4 cup sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract

For the ganache:

• 1/2 cup heavy cream
• 4 ounces semi-sweet chocolate, chopped

Cooking Instructions

1. Preheat oven to 350°F (175°C). Line muffin pan with cupcake liners.
2. Mix flour, cocoa, sugar, baking powder, baking soda, and salt.
3. Whisk milk, oil, egg, and vanilla in another bowl.
4. Combine wet and dry ingredients until smooth.
5. Fill liners 2/3 full. Bake 18-20 minutes.
6. Cool completely.
7. For ganache, heat cream to just boiling, pour over chocolate, and stir.
8. Spread ganache on cupcakes.

Want more details? Check Chocolate Fudge Cupcakes | Sift With Kima.

3) Rainbow Layered Cupcakes

Rainbow cupcakes just make any day feel like a party. You take a basic vanilla batter, split it up, and add different food colors.

Spoon each color into the liners in layers. After baking, you get a bright rainbow inside. Top them with vanilla frosting for a cloud-like finish.

They’re easy and always a hit at parties. You can use a box mix if you’re in a rush.

Ingredients

• 1 cup all-purpose flour
• ¾ cup sugar
• ½ cup butter, softened
• 2 large eggs
• ½ cup milk
• 1 ½ tsp baking powder
• ½ tsp vanilla extract
• Food coloring (red, orange, yellow, green, blue, purple)
• 1 cup powdered sugar
• ¼ cup butter, softened (for frosting)
• 1 tsp vanilla extract (for frosting)
• 2-3 tbsp milk (for frosting)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix flour and baking powder.
3. Beat butter and sugar until fluffy.
4. Add eggs one at a time, then vanilla.
5. Alternate adding flour mix and milk.
6. Split batter into six bowls, color each one.
7. Layer colored batter into liners.
8. Bake 18-20 minutes, toothpick check for doneness.
9. Cool completely.
10. For frosting, beat butter, add powdered sugar, vanilla, and milk.
11. Frost cooled cupcakes.

4) Cookies & Cream Cupcakes with Oreo Crumbles

If you love Oreos, these Cookies & Cream Cupcakes are a must. You mix crushed Oreos right into the batter, so every bite has a little crunch.

The frosting is light, fluffy, and packed with even more Oreos. Sprinkle some crumbs on top for a fun finish.

They’re super simple to bake and always disappear fast at parties. Want a detailed recipe? Here’s a great one: Cookies & Cream Oreo Cupcakes.

Ingredients

• 1 box vanilla cake mix
• 1 cup crushed Oreo cookies
• 1 cup butter, softened
• 3 cups powdered sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• Extra Oreo crumbles for topping

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix cake batter and 1 cup crushed Oreos.
3. Fill liners 2/3 full, bake 18-20 minutes.
4. Beat butter until creamy, add powdered sugar slowly.
5. Add cream and vanilla, beat until fluffy.
6. Fold in more crushed Oreos.
7. Frost cooled cupcakes, sprinkle with crumbs.

5) Banana Walnut Cupcakes

Banana walnut cupcakes are moist, sweet, and have a great nutty crunch. Ripe bananas bring natural sweetness, while walnuts add texture.

Start by creaming butter and sugar, then mix in bananas and eggs. Add flour, baking soda, salt, and finish with yogurt and walnuts.

Top them with cream cheese frosting for a sweet-tangy finish. They’re great for breakfast, snacks, or—let’s be honest—dessert.

Ingredients

• 1/2 cup butter, softened
• 3/4 cup sugar
• 1 cup mashed ripe bananas (about 2-3 medium)
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup yogurt
• 1/2 cup chopped walnuts
• Cream cheese frosting (optional)

Cooking Instructions

1. Preheat oven to 350°F (175°C). Line pan with paper liners.
2. Cream butter and sugar until fluffy.
3. Mix in bananas and eggs.
4. Add flour, baking soda, salt.
5. Stir in yogurt and walnuts.
6. Fill liners 2/3 full, bake 20-25 minutes.
7. Cool before frosting.

Want more? Here’s a banana walnut cupcakes recipe.

6) Strawberry Swirl Cupcakes

Strawberry Swirl Cupcakes are light, moist, and have a fruity surprise in every bite. You swirl fresh strawberry puree right into the batter.

Just drop some puree on top of each cupcake and swirl it in with a toothpick. It gives a cool pattern and a burst of berry flavor.

They bake fast—about 15 to 18 minutes. Top with strawberry buttercream or whipped cream if you’re feeling fancy.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup sour cream or yogurt
• ½ cup fresh strawberry puree

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix flour, baking powder, baking soda, salt.
3. Beat butter and sugar until fluffy.
4. Add eggs and vanilla, mix well.
5. Alternate adding flour mix and sour cream.
6. Fill liners halfway with batter.
7. Drop strawberry puree on top, swirl with toothpick.
8. Bake 15-18 minutes, cool before frosting.

7) Pumpkin Spice Cupcakes

Pumpkin spice cupcakes? Oh, they’re a fall favorite for good reason. You get soft, moist cupcakes packed with warm spices—think cinnamon, nutmeg, and cloves.

Canned pumpkin puree keeps them tender and gives each bite that unmistakable autumn flavor. The spices just wrap you up in cozy vibes.

A tangy cream cheese frosting really makes them pop. It cuts the sweetness and adds this smooth, rich finish.

Go ahead and make them from scratch, or just grab a boxed spice cake mix if you want to keep things simple.

Ingredients

• 1 cup pumpkin puree
• 1 ½ cups all-purpose flour
• 1 cup sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground cloves
• ¼ tsp salt

Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ½ cup butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Cooking Instructions

1. Preheat the oven to 350°F (175°C).
2. In a bowl, mix flour, baking powder, baking soda, salt, and spices.
3. In another bowl, beat sugar, oil, eggs, and pumpkin puree until smooth.
4. Carefully combine the wet and dry ingredients.
5. Pour batter into cupcake liners, filling each about two-thirds full.
6. Bake for 18-22 minutes or until a toothpick comes out clean.
7. Let cupcakes cool completely before frosting.
8. Beat cream cheese and butter until creamy, then add sugar and vanilla until smooth.
9. Frost the cupcakes and enjoy your homemade pumpkin spice treat.

More details are available from this Pumpkin Spice Cupcakes recipe.

8) Pistachio Delight Cupcakes

If you love pistachios, these cupcakes might just be your new obsession. The real ground pistachios in the batter give them a fresh, nutty flavor.

They come out moist and light—honestly, they’re kind of irresistible. Top them with pistachio buttercream or a simple vanilla frosting.

Want more crunch? Sprinkle chopped pistachios on top.

These cupcakes bring something a little different to the table, and I’m all for it.

Ingredients

• 1 cup roasted pistachio nuts, ground
• 1 ½ cups all-purpose flour
• ¾ cup cake flour
• 1 ½ cups white sugar
• 2 teaspoons baking powder
• ½ cup unsalted butter, softened
• ⅓ cup vegetable oil
• 3 large eggs
• 1 teaspoon vanilla extract
• ½ cup milk

Cooking Instructions

1. Preheat oven to 350°F (175°C). Line a cupcake pan with paper liners.
2. Mix ground pistachios with both flours and baking powder. Set aside.
3. Cream butter, oil, and sugar until light.
4. Add eggs one at a time, then vanilla. Mix well.
5. Add flour mixture and milk alternately, starting and ending with flour mixture.
6. Fill cupcake liners two-thirds full. Bake for 18-20 minutes.
7. Let cupcakes cool completely before frosting.

9) Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot cake cupcakes always hit the spot, especially when you want something moist and full of spice. The real grated carrots add natural sweetness and a bit of texture.

If you’re into it, toss in some nuts or raisins for a little extra chew or crunch. The cream cheese frosting? It’s tangy, smooth, and balances the whole thing out.

Making the frosting from scratch is easy—just a handful of ingredients. These cupcakes bake up fast, so you don’t have to wait long.

Ingredients

• 1 1/2 cups grated carrots
• 1 cup sugar
• 3/4 cup vegetable oil
• 2 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 4 ounces cream cheese, softened
• 4 tablespoons butter, softened
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix grated carrots, sugar, oil, and eggs in a bowl.
3. In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
4. Add dry ingredients to wet ingredients and mix well.
5. Pour batter into cupcake liners, filling each about two-thirds full.
6. Bake for 18-20 minutes until a toothpick comes out clean.
7. Let cupcakes cool completely before frosting.
8. Beat cream cheese and butter until smooth.
9. Gradually add powdered sugar and vanilla.
10. Frost the cupcakes and enjoy!

You can find more details on making these cupcakes with cream cheese frosting here.

10) Salted Caramel Cupcakes

Salted caramel cupcakes are one of those bakes that just make people happy. You start with fluffy cupcakes, usually made with brown sugar for a deeper flavor.

Some folks like to add a gooey caramel center—honestly, who could blame them? The frosting is creamy and loaded with homemade salted caramel.

That sweet and salty combo? It’s basically magic.

Try topping them with a sprinkle of sea salt or a caramel candy if you want even more texture.

Ingredients

• 2 1/2 cups flour
• 2 1/2 tsp baking powder
• 1/4 tsp salt
• 1 stick unsalted butter, room temperature
• 1 3/4 cups sugar
• 2 large eggs
• 1 cup brown sugar
• 1/2 cup caramel sauce
• 1 tsp vanilla extract
• 1/2 cup milk
• Salted caramel frosting
• Sea salt for topping (optional)

Cooking Instructions

1. Preheat your oven to 350°F (175°C).

2. In a bowl, mix together the flour, baking powder, and salt.

3. Cream the butter and sugar until the mixture looks light and fluffy.

4. Add the eggs, one at a time. Toss in the vanilla too.

5. Alternate between adding your dry ingredients and the milk. Mix each time until it all comes together.

6. Fill the cupcake liners about halfway. Drop in some caramel sauce, then cover with a bit more batter.

7. Bake for 18 to 22 minutes or until they look golden and set.

8. Let the cupcakes cool before you frost them with salted caramel.

9. Sprinkle sea salt on top if that’s your thing.