Fun Birthday Cupcake Recipes
Sure you love your cakes, but with cupcakes you can create mini sweet masterpieces of flavor combinations you and your guests will enjoy – and lots of them. Below are some options, but you can mix and match different recipes to create the treats you and your friends and family will love.
Key Lime Cupcakes Recipe
1 cup all-purpose flour, 3/4 cups self-rising flour, 1/2 cup unsalted butter at room temperature, 1 1/4 cups sugar, 2 large eggs, 1 tablespoon grated key lime rind, 2 1/2 tablespoons fresh lime juice, 1/4 teaspoon neon green food coloring, 3/4 cup buttermilk.
Preheat the oven to 350 degrees and line a standard 12 cupcake pan with paper liners. Whisk both flours in a medium bowl and beat butter in a separate large bowl until smooth. Add sugar and beat to blend. Beat in eggs 1 at a time and the lime peel, lime juice and food coloring. Beat in flour mixture 1/3 at a time and alternate with the buttermilk. Spoon 1/3 cup batter into each liner.
Bake cupcakes until a toothpick inserted into the center comes out clean, which should take about 20 to 25 minutes. Cool for 10 minutes, then remove from pan.
Red Velvet Cupcakes Recipe
2 1/2 cups sifted cake flour, 2 tablespoons unsweetened Dutch process cocoa powder, 1 teaspoon salt, 1 1/2 cups sugar, 1 1/2 cups vegetable oil, 2 large eggs, 1/2 teaspoon red gel-paste food color, 1 teaspoon pure vanilla extract, 1 cup buttermilk, 1 1/2 teaspoons baking soda, 2 teaspoons distilled white vinegar.
Preheat the oven to 350 degrees and line standard muffin tins with paper liners. Whisk together cake flour, cocoa and salt. Using an electric mixer on medium, whisk together sugar and oil until combined and add eggs, one at a time, beating until each is incorporated. Mix in food color and vanilla. Reduce speed to low and add flour mixture in three batches alternating with two additions of buttermilk and whisking well after each is added. Stir together the baking soda and vinegar in a small bowl (foaming will occur), and add the mixture to the batter. Mix for 10 seconds on medium speed. Divide batter evenly among lined cups, filling each 3/4 full.
Bake, rotating tins halfway through, until a toothpick inserted comes out clean, which should take roughly 20 minutes. Transfer pans to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature or frozen up to two months in airtight containers.
Flourless Chocolate Cupcakes Recipe
6 tablespoons unsalted butter, 8 ounces bittersweet chocolate coarsely chopped (or 1 1/2 cups semisweet chocolate chips), 6 large separated eggs at room temperature, 1/2 cup sugar.
Preheat the oven to 275 degrees and line standard muffin tins with paper liners. Melt butter and chocolate in a large heatproof bowl set over (not in) a pan of simmering water. Stir to combine them, then remove the bowl from heat and let cool slightly. Whisk in the egg yolks. With an electric mixer on medium speed, whisk egg whites until soft peaks form. Gradually add sugar, beating until peaks are stiff and glossy but not dry - do not overbeat. Whisk one quarter of the beaten egg whites into chocolate mixture to lighten, and gently fold mixture into the remaining whites. Divide batter evenly among the cups, filling each 3/4 full. Bake, rotating half way through until cakes are set in the center, about 25 minutes. Transfer pans to wire racks to cool completely before removing cupcakes. Keep at room temperature until ready to serve.
Cupcake Frosting Recipes
Top off your delicious cupcakes with one of these easy to make frosting recipes.
Cream Cheese Frosting Recipe
8 ounces of unsalted butter at room temperature, 12 ounces cream cheese at room temperature, 1 pound (4 cups) sifted confectioners’ sugar, 3/4 teaspoon pure vanilla extract.
Beat butter and cream cheese with a mixer on medium speed until it’s fluffy, which should take about 2 to 3 minutes. Reduce speed to low and add sugar, 1 cup at a time, and then the vanilla. Mix until smooth.
Peanut Butter Frosting Recipe
1/2 cup softened butter, 1 cup creamy peanut butter, 3 tablespoons milk, 2 cups confectioners’ sugar.
Put butter and peanut butter in medium bowl and beat with an electric mixer, gradually mix in the sugar. When it starts to get thick, incorporate milk one tablespoon at a time until all the sugar is mixed in and the frosting is thick and spreadable. Beat for at least 3 minutes to get it fluffy.
Enjoy your cupcakes and get creative with toppings. You can dye white frosting with a variety of food coloring, add sprinkles and even write messages with small frosting pens.