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There is nothing better than a cup of coffee with a delicate and yummy cake in the morning. You can try many different cupcake recipes, and all of them will be incredibly delicious and easy-to-make!
We at Bright Side want to make your morning (or maybe your evening, too) a little bit sweeter! Thus, we have chosen the best cupcake recipes that you will definitely want to try.
Coconut muffins with chocolate filling
© Elena Veselova
You will need:
100 g of shredded coconut 150 g of butter 200 ml of milk 350 g of wheat flour 2 teaspoons of baking powder 100 g of sugar 150 g of dark chocolate 2 eggs Almond flakes for garnishing
Instructions:
Bring the butter to room temperature. Combine the eggs with sugar in a bowl. Whisk them until stiff, then add the butter and milk. Mix everything well. Add the shredded coconut and mix. Sift the flour and baking powder into the bowl. Mix the batter. Line your cake molds with paper. Put 1 tablespoon of the batter in each of them. Then add a piece of chocolate. Cover the chocolate with a tablespoon of the batter. Preheat the oven to 200 ºC. Bake the muffins for 20 minutes. Garnish the muffins with almond flakes.
Tiramisu cupcakes
© Elena Demyanko
You will need:
For the batter:
1/2 cup of flour 100 g of butter 160 g of sugar 2 eggs A dash of salt 1 1/2 teaspoons of baking powder 200 ml of milk 2 g of vanilla
For the topping:
250 g of Mascarpone 150 g of heavy cream (33-35%) 5 tablespoons of powdered sugar 2 g of vanilla 2 tablespoons of cocoa powder
For the syrup:
fresh brewed coffee 2 tablespoons of rum
Instructions:
Whisk together the butter, sugar, salt and vanilla. Add the eggs one by one, then add the milk and flour together with baking powder in this order: half of the milk, half of the flour, the rest of the milk and the rest of the flour. Whisk everything together. Fill the molds with the batter. Preheat the oven to 180 ºC. Bake the cakes for 25 minutes. While the cakes are baking, brew some coffee and let it cool down, then add the rum. When the cakes are done, make 10 to 12 holes with a toothpick in each of them. Moisten the cakes generously with coffee using a teaspoon or sponge. Let them cool down completely. For the topping, whisk the Mascarpone. Combine the cream, powdered sugar and vanilla in another bowl and whisk together. Carefully mix the cheese with the cream mixture. Top the cakes with the cream using a piping bag. Garnish them with cocoa powder.
Red velvet cupcakes
© Elena Veselova
You will need:
150 g of sugar 150 g of wheat flour 100 ml of milk 100 g of butter 1 egg 2 tablespoons of cocoa 1 tablespoon of red food coloring 1 tablespoon of vinegar 1 teaspoon of baking powder vanilla extract (you can use vanilla sugar) A dash of salt Powdered sugar for garnishing
Instructions:
Take the butter and egg out of the fridge before cooking to bring them to room temperature. Combine the butter, sugar and vanilla in a bowl. Whisk the ingredients to make them light and fluffy. Add the egg and whisk again on the lowest mode. You should get a smooth, creamy batter. Combine the milk, vinegar and food coloring in another bowl. Separately mix together the dry ingredients: flour, cocoa powder, baking powder and salt. Add 1/3 of the dry mixture to the batter and stir. Then add 1/3 of the milk and mix thoroughly. Add the rest of the dry ingredients and milk in the same manner. When you mix everything together, whisk the batter with a mixer to avoid lumps. Line cake molds with parchment. Fill the molds with the batter. Bake the cakes for 20 to 25 minutes at 170 ºC. To make the cakes more delicate, it’s important not to exceed this temperature. When they are done, take the cakes out of the molds and sprinkle with half of the powdered sugar. Let them cool down, then sprinkle them with the rest of the sugar to make a sweet crust.
Cupcakes with Nutella and nuts
© pixabay
You will need:
50 g of butter 100 g of ground nuts 300 g of flour 1 teaspoon of baking powder 50 g of cocoa powder 100 g of sugar 200 g of Nutella 1 egg 150 g of sour cream vanilla 1/2 cup of milk
Instructions:
Combine the sugar, cocoa powder, salt, nuts and flour. Met the butter and let it cool down. Mix together the melted butter, Nutella, egg, sour cream, vanilla and milk. Add the wet ingredients to the dry ones, whisking. Fill the molds with the batter. Bake for 20 to 25 minutes at 180 ºC. Garnish the cakes with nuts 10 minutes before taking them out.
Blueberry muffins with cheese topping
© Elena Zajchikova
You will need:
For the batter:
300 g of flour 2 teaspoons of baking powder 1/4 teaspoon of salt 150 g of butter (brought to room temperature) 200 g of sugar 3 large eggs (brought to room temperature) 2 teaspoons of vanilla sugar 50 ml of seed oil 2 cups of fresh blueberries for the batter and 1 cup for garnishing
For the topping:
2 packs of Philadelphia cream cheese 300 g of butter 250 g of powdered sugar 2 teaspoons of vanilla sugar
Instructions:
Preheat the oven to 175 °C. Line cake molds with paper. Wash the blueberries and dry them. Coat the berries in 1 tablespoon of flour. Combine the flour, baking powder and salt in a bowl. Whisk the butter together with sugar using the high mode of the mixer until they become fluffy. Add the eggs one by one. Whisk the batter for a couple of minutes after adding each egg. Then add the vanilla. Add 1/3 of the flour and whisk at the lowest mode. Then add 1/2 of the seed oil and whisk again. Add the rest of the flour and seed oil in the same manner. Add the blueberries and mix carefully with a spatula. Fill the molds with the batter and bake the muffins for 20 to 25 minutes until they are golden. Take the muffins out of the oven and leave them in the molds for 5 minute. Then take them out of the molds and let them cool down for an hour. Whisk the butter together with powdered sugar. Add the vanilla and mix everything well. In another bowl, whisk the cream cheese for 5 minutes. Add the whipped butter to the cheese and stir with a wooden spatula until you get a smooth cream. Garnish the muffins with the cream and blueberries.
Marzipan muffins with dried apricots
© pixabay
You will need:
300 g of flour 2 eggs 100 g of butter 85 g of marzipan 85 g of dried apricots 50 g of brown sugar 100 ml of milk 10 g of baking powder 1 teaspoon of powdered sugar 1/2 teaspoon of salt
Instructions:
Preheat the oven to 190-200 °С. Cut the apricots into small cubes. Melt the butter. Mix the flour together with baking powder and salt. Grate the marzipan using a fine grater. Combine the dry ingredients with the marzipan, apricots and sugar. Mix everything well to spread the marzipan evenly. Slightly whisk the eggs, then add the milk and melted butter. Keep on whisking. Add the wet ingredients to the flour and mix the batter well. Line baking molds with paper and fill them with the batter. Bake the muffins for 20 minutes. Garnish the muffins with powdered sugar.
Chocolate and orange muffins
© StockFood
You will need:
250 g of flour 150 g of dark chocolate 3 eggs 120 g of brown sugar 100 g of butter 100 g of sour cream 2 handfuls of candied orange peels 175 ml of milk 50 ml of cream 40 g of cocoa powder 1 1/2 teaspoons of baking powder 1/2 teaspoon of salt
Instructions:
Preheat the oven to 200 ºС. Melt the butter. Combine the flour, sugar, cocoa powder, baking powder and salt. Add the candied orange peels (keep some pieces for garnishing) to the dry ingredients and mix well. Cut 100 g of chocolate into pieces with a knife. Add them to the flour and mix. Whisk together the eggs, sour cream and milk. Add the melted butter and mix thoroughly. Keep some butter to grease the molds. Add the flour and baking powder and mix. Line the molds with square sheets of paper. The edges of the paper should go beyond the molds to take the muffins out easier. Grease the molds with melted butter and fill them with the batter. Bake the muffins for 25 minutes. Break the rest of the chocolate into chunks and melt them with the cream in a pan. Garnish the muffins with the chocolate icing and the candied peels.
Cottage cheese muffins with cherries
© Marharyta Kovalenko
You will need:
200 g of wheat flour 5 g of baking powder 1/2 teaspoon of salt 80 g of sugar 150 g of cottage cheese 150 ml of milk 2 eggs 60 ml of seed oil 150 g of cherries (fresh or frozen)
Instructions:
Sift the flour in a bowl and add the baking powder, salt and sugar. Mash the cottage cheese with a fork. Add the milk, eggs, and seed oil. Mix everything together. There can be small cheese lumps in the batter. Combine the dry ingredients with the wet ones and mix thoroughly. Add the cherries. If you use frozen cherries, thaw them first. Grease cake molds with oil (if they aren’t made of silicone). Put the batter in the molds. Bake the muffins for 30 minutes at 200 °С.
Upside-down cakes with pineapple and cherries
© abeautifulmess
You will need:
For the filling:
1 can of pineapple 6 cocktail cherries (or canned cherries) 50 g of butter 125 g of sugar
For the batter:
125 g of sugar 2 eggs 125 g of flour 4 tablespoons of pineapple juice 1 teaspoon of baking powder A dash of salt
Instructions:
Melt the butter over a water-bath or in the microwave, then mix it together with the sugar and place it in the baking molds. Put a pineapple circle in each mold, then add a cherry in the middle. Mix together the eggs, pineapple juice and sugar in a bowl. Add the flour, salt and baking powder. Pour the batter into the molds. Preheat the oven to 180 °С. Bake the cakes for 20 to 25 minutes.
Pumpkin muffins
© minadezhda
You will need:
For the batter:
400 g of pumpkin flesh 250 g of sugar 4 eggs A dash of salt 300 g of flour 2 teaspoons of baking powder 1 teaspoon of cinnamon A handful of shelled walnuts 175 of seed or olive oil
For the topping:
The zest of 1 lemon 1 teaspoon of lemon juice 2 teaspoons of sour cream Powdered sugar to taste
Instructions:
Peel the pumpkin and cut it into cubes. Make a pumpkin puree using a blender. Then add the sugar and eggs and blend everything. Add the salt and mix the batter, then sift the flour and baking powder into the bowl, adding cinnamon and a handful of walnuts (you can use pumpkin, sunflower, poppy, or flax seeds instead). Mix everything. Add the oil and blend the batter. Grease the baking molds with butter and fill them with the batter. Bake the muffins for 20 minutes at 180 °С. Let the muffins cool down for 10 minutes. Make the topping: grate the zest of a lemon, then add lemon juice, sour cream and powdered sugar. Mix everything thoroughly to make a smooth paste. Garnish the muffins with the cream.
Preview photo credit Elena Zajchikova Source edimdoma, julycupcakes