Welcome to the CupcakeBlog archives where you will find over 85 cupcake recipes dating back to March 2005 organized into 5 sections fresh – for recipes that contain herbs, flowers, or plants; fruity – for, well, fruits; spicy – for recipes that feature spices like cinnamon, fennel, cardamom, etc; rich – for recipes that feature chocolate, coffee, liquors, etc; other – i needed someplace for the ube cupcake

fresh

Lavender Cream Filled Cupcake with Citrus Cream Cheese Frosting

Chocolate Tarragon Cupcakes with Tarragon Cream Cheese Frosting

Basil Cream and Mint Cream Filled Cupcakes with Raspberry Mousse Frosting

Late Summer Peach, Blueberry, and Thyme Cupcakes with Cream Cheese Frosting

Lemongrass Cupcakes with Lemongrass-Coconut Buttercream Frosting

Green Tea, Lavender, and Honey Cupcake Bombe

Green Tea Bubble Cream filled Cupcakes with Green Tea Cream Cheese Frosting

Lemony Ice Cream Cone Cupcakes with Lavender and Rose Frosting

Lemon Cupcakes with Bitters, Sorrel, and Toasted Meringue

fruity

Hummingbird Cupcakes with Cream Cheese Frosting

Coconut Lime Cupcakes

Lime Custard Cupcake with Meringue Frosting

Ricotta Raspberry Almond Cupcakes with Citrus Meringue Frosting

Persimmon Pavlova Cupcake

Lemon, Lime & Grapefruit Curd Filled Cupcakes with Cream Cheese Frosting

Papaya-Coconut Cupcakes with Ginger-Lime Cream Cheese Frosting

Banana Cupcakes, a Few Ways

Mooncake Cupcakes (Bean Paste Filled Cupcakes with Date-Pineapple Cream Cheese Frosting)

Pomegranate-Grapefruit Cupcakes

Cherry-Vanilla Cupcakes

Alfajore Cupcakes or Peruvian Caramel Filled Lemon Cupcakes with Raspberry Buttercream and Coconut

Jackfruit, Banana, and Peanut Cupcakes with Cream Cheese Frosting

Blueberry & Raspberry Ricotta Almond Cupcakes with Cream Cheese Frosting

Fresh Fig and Almond Cupcake Bombe

Fresh Cantaloupe and Honeydew Cupcakes with White Chocolate-Cardamom Butter Cream

Wasabi White Chocolate Cupcakes with Plum Sake Filling

Lime Tart Cupcakes

Grape Cupcakes

Fig And Quinoa Cupcakes

Pomegranate Green Tea Cupcakes

Meyer Lemon Cranberry Cupcakes

spicy

Thai Ice Tea Cupcake Experiment No. 1

Horchata Cupcake Experiment No. 1

Thai Ice Tea Cupcake Experiment No. 2

Carrot Ginger Cupcakes with Cream Cheese Frosting and Candied Carrot Sprinkles

Mini Chili Chocolate Cupcakes with Chili Chocolate Ganache Frosting

Lychee-Coconut Cupcakes with Ginger-Cream Cheese Frosting, Candied Ginger Sprinkles, and Sugar Decorations

Churros and Chocolate Cupcake

Ginger-Cream Filled Pumpkin Cupcakes with Chocolate Ganache Frosting

Eggnog Cupcake with Bourbon Caramel Cream Cheese Frosting

Cherry Chocolate Cupcakes with Fennel Cream Cheese Frosting

Coconut Rice Pudding Stuffed Cupcakes with Ginger Cream Cheese Frosting & Fruit

Cherry Chocolate Cupcakes with Fennel Meringue Frosting

Carrot Orange Cupcakes with Cream Cheese Frosting and Candied Orange Peel Nest

Pistachio Cupcakes with Rose Petal Buttercream

Chocolate Chai Spice Cupcake

Thai Tea Cupcakes

Caramel Apple Cupcakes

Fresh Pumpkin Cupcakes with White Chocolate Chunks and Cream Cheese Frosting

Red Hot Cupcakes

Cashew, Carrot, Cardamom Cupcakes with Cashew Cream Cheese Frosting

Cranberry White Chocolate Cupcakes

Pine Nut and Candied Orange Peel Cupcakes with Christmas Spice Buttercream Frosting

Walnut Cupcakes Topped with Rose White Chocolate Mousse and Baklava

Chocolate, Pumpkin Cupcakes With Toasted Meringue Frosting

rich

Devil’s Food Cupcake with Chocolate Buttercream

Peanut Butter-Banana Chocolate Cupcakes with Caramel Glaze and a Caramelized Banana Disk

Ice Cream Cone Cupcakes

Melt in Your Mouth Chocolate Cupcakes with Whipped Cream

Red Velvet Cupcakes with Vanilla Bean Cream Cheese Frosting

German Chocolate Cupcakes with Milk Chocolate Glaze

Coffee Buttercream Filled Almond Cupcake with Valrhona Ganache

Peanut Butter Filled Chocolate Cupcakes with Chocolate Ganache

Rich Chocolate Cupcakes Filled with Chocolate-Mint Ganache with Topped with Mint Buttercream

Samoas® Cupcake

Vietnamese Coffee Cupcakes

Chocolate Cupcakes with Chestnut-Fromage Blanc Frosting and Madeira Wine Glaze

Chocolate Bread Pudding Cupcakes with Toasted Walnuts, Homemade Toffee, and Cream

Old-Fashioned Chocolate Cupcake with Coconut Buttercream Frosting

Himalayan Goji Berry Chocolate Cupcakes topped with Chocolate Ganache and Himalayan Pink Salt

Banana Boston Cream Pie Cupcakes

S’mores Cupcakes

Chocolate Cupcake Stuffed with Ginger Caramel, Frosted with Mango Ganache, and Topped with a Mango-Ginger Won Ton

Dark Chocolate Truffle Cupcakes

Doughnuts and Coffee Cupcakes

Sweet Corn, Maple, and Bacon Cupcakes

Gluten-Free and Gluten-Full Chocolate Cupcakes with Salted Caramel Frosting

Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting

Pequin Chili Chocolate Cupcakes

Plain and Simple Chocolate and Vanilla Cupcakes

Sweet & Salty Honey Peanut Cupcakes

Pear & Vanilla Bean Filled Chocolate Cupcakes with Vanilla Bean Buttercream

3 Vanilla Cupcakes with Vanilla Sea Salt

Chocolate Cupcakes Stuffed with Strawberry Chocolate Ganache and Frosted with Chocolate Glaze and Buttercream

Sweet Corn, Maple, Bacon Cupcakes

Toffee, Chocolate, Bacon Cupcakes

Cream Filled Vanilla Cupcakes With Ganache Glaze And Coconut

Chocolate Cupcakes with Strawberry Frosting (Plus Tips & Tricks for Baking Cupcakes)

other

Ube Cupcakes with Bubble Buttercream

I don’t know about you, but I ate lots of chocolate over the holidays. I felt like a break and decided to make a trio of citrus curds to stuff into some basic vanilla cupcakes. I topped them with a simple cream cheese frosting and a little zest for decoration. Simple, fresh, and delicious.

I used some existing recipes this time around… Magnolia’s Traditional Vanilla Birthday Cake recipe (adjusted to use all-purpose flour only) and Martha Stewart’s lemon curd recipe. I have used both of these, on numerous occasions, with great results. I have reprinted them as I have altered them slightly and I provide some tips along the way.

Cupcakes from The Magnolia Bakery Cookbook
24 regular cupcakes / 350 degree oven

1 cup (2 sticks) unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
2-3/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1 cup milk
1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.
2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.
3. Add eggs one at a time, beat for 30 seconds between each.
4. Whisk together flour, baking powder, and baking soda in a bowl.
5. Measure out milk and vanilla together.
6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
7. Add about one third the milk/vanilla mixture and beat until combined.
8. Repeat above, alternating flour and milk and ending with the flour mixture.
9. Scoop into cupcake papers about half to three-quarters full (depending on whether you want flat or domed cupcakes).
10. Bake for 22-25 minutes until a cake tester comes out clean.

Tip: It is important that the butter is at room temperature and beat well. Otherwise you might get butter chunks which sort of melt into little pools and make the cupcakes come out funny-looking. Not a huge deal, but I thought I’d mention it.

cupcakes ready for baking

Citrus Curd from MarthaStewart.com

4 large egg yolks
2/3 cup sugar
5 tablespoons freshly squeezed citrus juice, strained
5 tablespoons unsalted butter, cut into small pieces
7 tablespoons heavy cream
2 teaspoons powdered sugar

1. Whisk together egg yolks, sugar, and citrus juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.
2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.
3. Whip together cream and powdered sugar until stiff peaks form.
4. Fold cream into the chilled curd.

Tip: The above recipe makes enough curd for over a teaspoon of filling for 24 cupcakes. I made 6 egg yolks worth so that I could get three batches for the three flavors. I ended up with extra, but those who wandered into the kitchen didn’t mind having something to dip the cupcake guts into.

Cream Cheese Frosting

12 ounces or 1-1/2 packages of Philly cream cheese
1/2 stick butter
4 cups sifted powdered sugar
1 teaspoon vanilla

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours
2. Sift powdered sugar into a bowl or onto parchment
3. Beat butter and cheese at medium speed until creamy
4. Add half of the sugar and the vanilla. Beat until combined
5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like

cupcakes ready for filling

Assemble
1. Using a small pairing knife, cut off the top of the cupcake in the shape of a cone. Flip the top over and cut off the cone.
2. Fill the cavity with a teaspoon or so of curd.
3. Replace top.
4. Frost with frosting.
5. Decorate as you wish. I topped the cupcakes with zest.

These links are out of date. Please see the link “browse cupcakes” on the upper right.

*** Sorry all these links are broken. I plan to fix them soon. ***