Cupcake Recipes

The most popular flavor at the celebrated New York City bakery is vanilla for a reason! With a moist, tender crumb and rich buttercream frosting, these cupcakes are a true classic. This recipe comes from "More from Magnolia: Recipes from the World-Famous Bakery and Allysa Torey's Home Kitchen."

Pumpkin's not just for pies. Mix up these cupcakes with canned pumpkin and lots of spice, then top them with tangy cream cheese frosting and the cutest mini marzipan pumpkins.

The recipe for the "glass" is essentially one for caramel. The trick is to cook it for a shorter amount of time than usual so it stays clear.

For a handheld treat that takes the cake, try these cute confections -- they combine the flavor of classic banana bread with a creamy spiced frosting.

Who doesn't buy extra Halloween candy? This year, use some in these festive, miniature cupcakes and throw a party.

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.

This recipe is the gold standard when it comes to classic cupcakes. We frosted these with Easy White Icing, but you could use our Chocolate Glaze for an even richer dessert.

If the cream filling of the sandwich cookies is discolored by cookie crumbs when twisted open, gently scrape with a paring knife to remove loose crumbs before using.

For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.

With its distinct look, the popular red velvet cupcake is a top contender for favorite flavor. These red velvet cupcakes are easy to whip up for your next get-together. Top them off with a cream cheese frosting that's just as tasty as the red velvet cupcake itself.

This recipe for delicious strawberry cupcakes is from Candace Nelson of Sprinkles Cupcakes. There is fresh strawberry purée in both the cake batter and the buttercream frosting.

Go the full eight minutes when creaming the butter and sugar—it helps incorporate air and will give these berry and cream cupcakes a light and fluffy texture.