20 Egg-cellent Easter Cupcakes to Sweeten Your Celebration

Easter has always been one of my favorite holidays, not just for the chocolate bunnies and colorful eggs, but for the chance to get creative in the kitchen. There’s something so special about baking treats that bring smiles to everyone’s faces, especially when they’re as adorable as Easter cupcakes. From fluffy bunnies to pastel rainbows, there’s no limit to the fun you can have decorating these little delights. This year, I decided to pull together 20 of my favorite Easter-themed cupcake ideas to inspire your springtime baking.

Cupcakes are the perfect Easter treat – they’re easy to share, fun to customize, and a guaranteed crowd-pleaser. Whether you’re hosting an Easter brunch, bringing something sweet to a family gathering, or just looking for a festive baking project, these cupcakes are sure to steal the show. I’ve included a mix of classic designs, like carrot-topped cupcakes, and more whimsical creations, like chick cupcakes and edible Easter baskets. The best part? Most of these ideas are beginner-friendly, so even if you’re new to decorating, you can create something truly beautiful.

As I worked on this list, I couldn’t help but imagine the joy of little hands helping to sprinkle sugar or place candy eggs on top. My kids have always enjoyed getting stuck in with baking in the kitchen and Easter is such a family-oriented holiday, and baking cupcakes together is a wonderful way to make memories. I hope these ideas inspire you to get in the kitchen and add a little extra sweetness to your Easter celebration. Let’s hop right in!

Make sure you also take a look at these Easter recipes:

• Easter Cookie Recipes
• Easter Side Dishes
• Easter Brunch Ideas
• Easter Ham Recipes
• Easter Appetizers
• Easter Treats

1. Carrot Cupcakes with Cream Cheese Frosting

Carrot cupcakes with cream cheese frosting are a classic Easter treat that never goes out of style. Moist, spiced cake topped with rich, tangy frosting – these little delights are like spring in every bite!

You can read more about this recipe and get a printable recipe card here.

Servings: 12 cupcakes

Ingredients:

Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 3/4 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3 large eggs
• 1 teaspoon vanilla extract
• 2 cups grated carrots
• 1/2 cup chopped walnuts or pecans (optional)

Cream Cheese Frosting:

• 8 oz (225g) cream cheese, softened
• 1/4 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set this aside for now.
3. In a large mixing bowl, combine the vegetable oil, granulated sugar, brown sugar, eggs, and vanilla extract. Mix everything until smooth and slightly creamy.
4. Slowly add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Gently fold in the grated carrots and chopped nuts (if you’re using them) until evenly distributed throughout the batter.
6. Spoon the batter into the cupcake liners, filling each about 3/4 full.
7. Bake in the preheated oven for 20-24 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
8. Once done, let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
9. To make the cream cheese frosting: Beat the softened cream cheese and butter together until smooth and well blended.
10. Gradually add the powdered sugar, one cup at a time, mixing well after each addition to ensure a creamy consistency.
11. Stir in the vanilla extract and mix until fully combined.
12. Once the cupcakes are completely cooled, frost each one generously with the cream cheese frosting using a piping bag or offset spatula.
13. If you like, sprinkle some chopped nuts on top of the frosting for an extra touch.

2. Chocolate Easter Egg Cupcakes

Chocolate Easter egg cupcakes are a festive and indulgent treat that’s almost too cute to eat! Rich chocolate cupcakes topped with mini chocolate eggs make them a holiday favorite.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • ½ cup boiling water
  • 1 cup mini chocolate eggs (for filling)

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp vanilla extract
  • 2-4 tbsp milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth. Gradually stir in boiling water until combined.
4. Fill cupcake liners halfway with batter, add 2-3 mini chocolate eggs in the center, then cover with more batter until three-quarters full.
5. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, mixing well. Add vanilla and milk to achieve desired consistency.
7. Frost the cooled cupcakes and top with additional mini chocolate eggs for decoration.

3. Lemon Poppy Seed Cupcakes with Lavender Frosting

Lemon poppy seed cupcakes with lavender frosting bring a touch of elegance to your Easter celebration. Their bright, zesty flavor pairs perfectly with the subtle floral frosting for a truly unique treat.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 2 tbsp poppy seeds

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1-2 tbsp dried lavender flowers
  • 1 tsp vanilla extract
  • 2-4 tbsp milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, buttermilk, lemon juice, lemon zest, and poppy seeds.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar and lavender, mixing well. Add vanilla and milk to achieve desired consistency.
7. Frost the cooled cupcakes and garnish with additional lavender flowers if desired.

4. Coconut Cream Cupcakes

Coconut cream cupcakes are a dreamy addition to your Easter lineup. Fluffy, coconut-infused cupcakes topped with creamy frosting and a sprinkle of shredded coconut make them irresistible!

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup coconut milk
  • 1 cup shredded sweetened coconut

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp coconut milk
  • 1 tsp vanilla extract
  • ½ cup shredded coconut (for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and coconut milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in shredded coconut.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar and coconut milk, mixing well. Stir in vanilla.
7. Frost the cooled cupcakes and sprinkle with shredded coconut on top.

5. Funfetti Easter Cupcakes

Funfetti Easter cupcakes are a burst of joy in every bite! Packed with colorful sprinkles and topped with festive frosting, they’re the perfect way to add some fun to your celebration.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup buttermilk
  • ½ cup rainbow sprinkles

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-4 tbsp milk
  • Additional sprinkles for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and buttermilk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in rainbow sprinkles.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, vanilla, and milk, mixing until smooth.
7. Frost the cooled cupcakes and top with additional sprinkles for decoration.

6. Strawberry Shortcake Cupcakes

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • ½ cup buttermilk

• For the topping:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, hulled and sliced

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and buttermilk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the topping, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
7. Once the cupcakes are cool, top each with a dollop of whipped cream and a few slices of fresh strawberries.

7. Peanut Butter Chocolate Swirl Cupcakes

Peanut butter chocolate swirl cupcakes are my go-to when I want a rich, indulgent treat. The perfect mix of creamy peanut butter and decadent chocolate makes them impossible to resist – just like a Reese’s in cupcake form!

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • ½ cup boiling water

• For the peanut butter frosting:

  • 1 cup creamy peanut butter
  • ½ cup unsalted butter, softened
  • 3 cups powdered sugar
  • 2-4 tbsp milk
  • ½ tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth, then stir in boiling water until combined.
4. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
5. For the frosting, beat peanut butter and butter until creamy. Gradually add powdered sugar, milk, and vanilla, mixing until smooth.
6. Frost the cooled cupcakes and swirl with additional melted chocolate if desired.

8. Mint Chocolate Chip Cupcakes

Mint chocolate chip cupcakes are a refreshing twist on a classic flavor combo I’ve loved since childhood. With cool mint frosting and chocolatey goodness in every bite, they’re like a sweet breath of spring!

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 tsp peppermint extract
  • ½ cup mini chocolate chips

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp peppermint extract
  • Green food coloring (optional)
  • Additional chocolate chips for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, buttermilk, and peppermint extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in mini chocolate chips.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, peppermint extract, and green food coloring if desired, mixing until smooth.
7. Frost the cooled cupcakes and top with additional chocolate chips.

9. Raspberry Lemonade Cupcakes

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp lemon zest
  • ½ cup lemon juice
  • ½ cup buttermilk
  • 1 cup fresh raspberries

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • Fresh raspberries for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in lemon zest, lemon juice, and buttermilk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in fresh raspberries.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, mixing until smooth.
7. Frost the cooled cupcakes and top with fresh raspberries.

10. Orange Creamsicle Cupcakes

Orange creamsicle cupcakes take me straight back to childhood summers, chasing the ice cream truck. With their citrusy orange flavor and creamy frosting, they’re pure nostalgia in cupcake form!

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 tsp orange zest
  • ½ cup orange juice
  • ½ cup buttermilk

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 tsp orange extract
  • Orange zest for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in orange zest, orange juice, and buttermilk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla extract, and orange extract, mixing until smooth.
7. Frost the cooled cupcakes and garnish with orange zest.

11. S’mores Cupcakes

S’mores cupcakes bring all the campfire vibes without the mess! With a graham cracker base, rich chocolate cake, and toasted marshmallow frosting, they’re a cozy treat perfect for any celebration.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • ½ cup boiling water

• For the marshmallow frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 cup marshmallow fluff
  • 1 tsp vanilla extract
  • ½ cup crushed graham crackers (for topping)
  • Mini chocolate bars for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth, then stir in boiling water until combined.
4. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
5. For the frosting, beat butter until creamy. Gradually add powdered sugar and marshmallow fluff, mixing until smooth. Stir in vanilla.
6. Frost the cooled cupcakes and sprinkle with crushed graham crackers. Top with mini chocolate bars.

12. Cherry Almond Cupcakes

Cherry almond cupcakes are one of my favorite flavor combinations, offering a sweet, nutty twist. The cherry topping and almond-infused cake make them a perfect, elegant treat for Easter or any special occasion.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp almond extract
  • ½ cup milk
  • 1 cup chopped fresh or canned cherries, drained

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp almond extract
  • Sliced cherries for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in almond extract and milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in chopped cherries.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, milk, and almond extract, mixing until smooth.
7. Frost the cooled cupcakes and top with sliced cherries for decoration.

13. Banana Split Cupcakes

Banana split cupcakes are like a mini version of the classic sundae, and they never fail to make me smile. With banana-flavored cake, a swirl of chocolate, vanilla, and strawberry frosting, and a cherry on top, they’re a fun, indulgent treat everyone will love!

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup mashed ripe bananas (about 2 bananas)
  • ½ cup buttermilk

• For the frosting:

  • 1 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Toppings: sliced bananas, chocolate syrup, maraschino cherries, chopped nuts

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and mashed bananas, followed by buttermilk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
7. Frost the cooled cupcakes and top with sliced bananas, a drizzle of chocolate syrup, a maraschino cherry, and chopped nuts.

14. Lavender Honey Cupcakes

Lavender honey cupcakes are one of my favorite ways to add a touch of elegance to any celebration. The soothing lavender flavor and sweet honey cake come together beautifully, creating a delicate and aromatic treat perfect for Easter or a special gathering.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¼ cup honey
  • ½ cup milk
  • 1 tbsp dried culinary lavender

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp honey
  • 1 tsp vanilla extract
  • 1-2 tbsp milk (if needed)
  • Additional dried lavender for garnish

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla, honey, and milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in dried lavender.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, honey, and vanilla, mixing until smooth. Add milk if needed for consistency.
7. Frost the cooled cupcakes and garnish with additional dried lavender.

15. Chocolate Cherry Cola Cupcakes

Chocolate cherry cola cupcakes are a fun, unexpected treat that always gets attention! The rich chocolate base, combined with the fizzy, sweet taste of cola and cherry topping, makes these cupcakes a nostalgic and delicious indulgence.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup cola (like Coca-Cola)
  • ½ cup cherry pie filling (plus more for topping)

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2-4 tbsp cola (to taste)
  • 1 tsp vanilla extract
  • Maraschino cherries for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add vegetable oil, egg, vanilla extract, and cola. Mix until smooth, then fold in cherry pie filling.
4. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
5. For the frosting, beat butter until creamy. Gradually add powdered sugar and cola, mixing until smooth. Stir in vanilla.
6. Frost the cooled cupcakes and top with additional cherry pie filling or a maraschino cherry for decoration.

16. Matcha Green Tea Cupcakes

Matcha green tea cupcakes are a unique and delightful treat that always stands out. The earthy, slightly sweet matcha flavor pairs perfectly with a light, airy cake, making them a refreshing and sophisticated dessert choice for any celebration.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp matcha green tea powder
  • ½ cup buttermilk

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp matcha green tea powder (for color and flavor)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, and matcha powder.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and buttermilk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fill the cupcake liners and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
6. For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, vanilla, and matcha powder, mixing until smooth.
7. Frost the cooled cupcakes and sprinkle with additional matcha powder if desired.

17. Chocolate Mint Oreo Cupcakes

Chocolate mint Oreo cupcakes are a decadent treat that combine two of my favorite flavors – rich chocolate and refreshing mint. With a hidden Oreo center and minty frosting on top, they’re a deliciously indulgent bite that’s perfect for any occasion.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • ½ cup boiling water
  • 1 cup crushed mint Oreos

• For the frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 tbsp heavy cream
  • 1 tsp mint extract
  • Green food coloring (optional)
  • Crushed Oreos for decoration

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth, then stir in boiling water until combined. Fold in crushed mint Oreos.
4. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
5. For the frosting, beat butter until creamy. Gradually add powdered sugar, heavy cream, mint extract, and food coloring if desired, mixing until smooth.
6. Frost the cooled cupcakes and sprinkle with crushed Oreos for decoration.

18. Chocolate Strawberry Cupcakes

Chocolate strawberry cupcakes are the perfect way to indulge in the best of both worlds. The rich, moist chocolate cake combined with the sweetness of fresh strawberry frosting makes for a mouthwatering treat that’s sure to impress at any celebration.

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • ½ cup boiling water
  • 1 cup chopped fresh strawberries

• For the strawberry frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ¼ cup pureed fresh strawberries
  • 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the vegetable oil, eggs, vanilla extract, and buttermilk. Mix until smooth, then stir in the boiling water until well combined. Gently fold in the chopped strawberries.
4. Fill the cupcake liners about two-thirds full and bake for 18-20 minutes or until a toothpick comes out clean. Let cool completely.
5. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar and mix until smooth. Stir in the pureed strawberries and vanilla extract until well combined.
6. Frost the cooled cupcakes with the strawberry frosting and garnish with additional fresh strawberries if desired.

19. Peach Cobbler Cupcakes

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup milk
  • 1 cup diced fresh or canned peaches, drained

• For the topping:

  • ½ cup all-purpose flour
  • ½ cup brown sugar, packed
  • ½ tsp cinnamon
  • ¼ cup unsalted butter, melted
  • ½ cup chopped pecans (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the diced peaches.
5. Fill the cupcake liners and set aside.
6. In a separate bowl, mix flour, brown sugar, cinnamon, melted butter, and chopped pecans (if using) until crumbly. Sprinkle over the filled cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool before serving.

20. Cinnamon Roll Cupcakes

Cinnamon roll cupcakes are a cozy, indulgent treat that’s perfect for any morning or afternoon snack. With soft, cinnamon-infused cake, a sweet glaze, and a hint of buttery goodness, they’re like having a cinnamon roll in cupcake form – easy to share and impossible to resist!

Servings: 12 cupcakes

Ingredients:

• For the cupcakes:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup buttermilk
  • 1 tbsp ground cinnamon
  • ¼ cup brown sugar, packed

• For the frosting:

  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 tbsp milk (if needed)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In another bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, mixing well. Stir in vanilla and buttermilk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. In a small bowl, mix cinnamon and brown sugar. Swirl this mixture into the cupcake batter by placing a spoonful in the center of each filled cupcake liner and gently swirling with a toothpick.
6. Bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
7. For the frosting, beat cream cheese and butter until smooth. Gradually add powdered sugar and vanilla, mixing until creamy. Add milk if needed for consistency.
8. Frost the cooled cupcakes and drizzle with additional cinnamon sugar if desired.

I hope you enjoy trying out these recipes as much as we have!