19 Easy Cupcake Recipes for the Perfect Bite-Sized Treats

Written by: Mike Matthews

Key Lime Cupcakes

No matter what time of year it is, citrus cupcakes are in season. Adding a little citrus juice and zest is an easy way to make naturally flavored cupcakes. Key lime is great for the summer, especially with a splash of tequila in the frosting – and you’ll have leftover buttercream after frosting a dozen cupcakes.

This recipe can also be readily adapted into orange or lemon cupcakes. When the cold seasons roll around, a few dashes of cinnamon and nutmeg are all you need to make this recipe festive.

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Cardamom Vanilla Cupcakes

These vanilla cupcakes are anything but plain. Cardamom, a spice commonly used in chai tea blends, livens up this classic dessert. Aside from that, these are simple grain-free cupcakes made with almond flour, eggs, coconut sugar, and coconut oil.

And if you’re going to make vanilla cupcakes, it’s worth doing it right – procuring and scraping real vanilla beans to get the ultimate flavor.

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Cookies & Cream Cupcakes

Believe it or not, these Oreo cupcakes are even better than the classic sandwich cookie.

The recipe starts by mixing up a batter for black magic chocolate cake, which uses coffee to enhance the cocoa powder, and then tossing crushed cookies in the mix. The frosting isn’t exactly like the cream center, but that’s pretty much just sugar. Instead white chocolate buttercream goes on top to upgrade the Oreo experience.

Of course, cookie crumbs or even a whole cookie will make an excellent garnish.

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Pumpkin Pie Cupcakes

Cupcakes can’t get more pumpkin-packed than this. These coconut cupcakes are stuffed with pumpkin pie filling – well, a buttercream frosting that takes just like pumpkin pie.

They’re great whether you need a gluten-free pumpkin treat for Halloween, or are bringing dessert to a big gathering and aren’t ready to challenge the family member who’s known for their pies.

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Healthy Carrot Cupcakes

When you think of healthy dessert, carrot cake probably comes to mind. Yet those vegetables can fool you into eating a lot of fat and sugar if you don’t watch out for the other ingredients.

Because carrots are naturally sweet, these shouldn’t need as much added sugar as other cupcakes, and the flavor holds up well if you use a low-calorie alternative sweetener like xylitol instead.

For a nutritious topping, mix together cream cheese and vanilla protein powder; sweeten to taste.

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Fresh Strawberry Cupcakes

How can a cupcake get healthier than being infused with fruit? Unfortunately, strawberry cupcakes are one to watch out for because they’re often baked with artificial flavors and colors.

This recipe takes things in the opposite direction with real strawberries in not just the batter but the frosting too. Since they’re full of fresh fruit, definitely keep these cupcakes refrigerated.

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Vanilla Mascarpone-Filled Chocolate Cupcakes

Look no further if you need decadent cupcakes for a special occasion. These rich chocolate cakes are made with quark (or cottage cheese) and have creamy mascarpone in the middle.

You won’t even need a piping bag for the frosting, or to fuss about getting the presentation just right. They’re topped with a spoonful (or two) of ganache, which drizzles down over the sides of these filled cupcakes.

After that, the only thing to make these look more amazing is a sprinkle of toasted coconut, if desired.

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S’mores Cupcakes

These cupcakes capture the essence of s’mores by keeping it simple.

First, the cake batter uses crushed graham crackers like flour. After the cupcake pan is filled, push squares of chocolate into the middle. Marshmallow butter cream is used as the topping – a mix of butter, marshmallow crème, and powdered sugar.

With a little extra effort (and hopefully a stand mixer), you could make fresh marshmallow to complete these cupcakes instead.

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Banana Salted Caramel Protein Cupcakes

Without tons of sugar and cream, banana cupcakes can seem so healthy that you might mistake them for a muffin.

This version, on the other hand, is nutritious and sinfully delicious with caramel flavoring to make them taste like bananas foster. The vegan cupcakes are made with banana, pea protein, oats, and chia seeds.

And the luscious frosting is a unique blend of cashews and dates.

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Fudgy Beet Cupcakes

Beets can be used as a natural way to get the bright red color of red velvet cupcakes. The only problem is that you have to hold back on the cocoa to let the vibrant red come through.

For really fudgy cupcakes, you’ll need to use plenty of chocolate, but that doesn’t mean the beets have to go. In this recipe, they take the place of some of the oil, much the way that applesauce or mashed bananas wok as a low-fat baking substitute.

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Angel Food Cupcakes

This low-fat cake makes the perfect base for any toppings you can dream of.

Err on the healthy side with a classic angel food cake pairing: fresh fruit. It can be decadent if you pile diced fresh strawberries on top and drizzle with melted chocolate. Of course, there’s no end to the choices to complete your angel food cupcakes.

Add protein with a frosting made of Greek yogurt and casein, go non-dairy with coconut whipped cream, or slather your favorite buttercream on top.

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Peanut Butter Cup Cheesecake Cupcakes

These are the perfect cupcakes to bake for any peanut butter cup lover. They start with a graham cracker crust, then peanut butter cheesecake batter goes on top, and chocolate buttercream goes on top.

Did I mention there’s a mini peanut butter cup hiding in the middle? The surprise makes these a great treat to bring to any event. Watch everyone’s faces light up as they bite into the candy center.

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Black Bottom Apple Cupcakes

When it’s apple season, there’s no reason not to toss fresh apples into everything. Of course you can make apple pie and applesauce, but the fall harvest can also add a new take on other classics like chocolate cupcakes.

The way these are layered, you can leave them unfrosted so the diced apple on the top peeks through. And these black bottom cupcakes are like two desserts in one. Eat the two flavors in one bite, or enjoy the apple cupcake first, followed by the chocolate cake on the bottom.

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Sticky Date Pudding Cupcakes

Sticky toffee pudding is a classic British dessert that’s as impressive as it is comforting. But if you don’t have the time or desire to make a toffee sauce from scratch, the same flavors can be enjoyed in less time with this cupcake version.

Rather than cooking a toffee sauce, you just need warm some chopped dates, orange juice, almond milk, and honey in a pan to make the topping, a sticky date ganache.

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Gingerbread Protein Cupcakes

These cupcakes are perfect to serve for the holidays. Yet unlike other sweet treats they won’t be followed by a blood sugar spike and resulting crash. That’s because they rely on a mix of whey protein, ground almonds, and coconut flour to replace the starchy white flour.

And the ginger is lightly sweetened with applesauce and a touch of molasses. The frosting is also nutritious with Greek yogurt and protein powder.

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Cookie Dough Frosted Chocolate Protein Cupcakes

Can’t decide between baking cookies or cupcakes? This recipe offers the flavors of both desserts along with some protein too. And since they’re mini cupcakes, you won’t feel guilty about eating a few at once.

The macros are so great, these cupcakes even make an awesome post-workout snack. Just beware of bringing them to train with buddies because you’ll need plenty to share.

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Pineapple Upside-Down Protein Cupcakes

If you want to avoid frosting, an upside-down cake is the way to go. The fruit caramelizes so beautifully that it doesn’t need anything else to be a complete dessert. Yet pineapple upside-down cake isn’t the most attractive cake to serve.

Make pineapple cupcakes instead, and you won’t end up with a sticky mess of crumbs. And it’s easy to turn these into gluten-free cupcakes by using oat flour.

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Protein Frosting for Cupcakes

Regardless of what flavor cupcakes you choose to make, you’re going to need a delicious topping. Who would eat plain cupcakes?

Use the frosting as an opportunity to boost the nutritional profile of your indulgent dessert. Casein is lighter than whey, and you can add more to thicken the protein frosting to your liking. But other kinds of protein powder can work too.

For whey, it’s recommended to stick to just one scoop, and leave out the milk.

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Sharp Cheddar Cupcakes with Honey Blue Cheese Frosting

Who says cupcakes can’t mix savory and sweet? Considering that cheese is served in many cultures as an after-dinner course, cheese cupcakes aren’t as weird as they sound.

These are an awesome snack to serve for game day because they go well with pretzels and chips. And cheese cupcakes would also make a great surprise for a birthday whether they’re a fan of Cupcake Wars or just the local cheese shop.

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