Almond cupcakes with raspberry filling combine the nutty aroma of almonds with the fresh, slightly tart burst of raspberry in the center. These cupcakes start with a soft almond-flavored batter made from almond flour and a touch of vanilla, baked until light and fluffy. Once cooled, each cupcake gets filled with a vibrant raspberry jam,…
If you’re the type who grew up sneaking Nutter Butters from the snack drawer or dunking them in milk until they got perfectly soft—get ready to relive that joy in cupcake form. These Nutter Butter Cupcakes bring all the peanut butter cookie flavor you love into a soft, rich cupcake topped with creamy peanut butter…
Ever crave something that captures the cozy feeling of fall in one bite? That’s where these Pumpkin Chai Latte Cupcakes come in. They’re soft, warmly spiced, and have just enough sweetness to keep you reaching for another. The pumpkin keeps them super moist, and the chai spice mix makes each bite taste like your favorite…
Imagine biting into a soft vanilla cupcake only to find a juicy blueberry pie filling waiting inside. That’s exactly what these blueberry pie cupcakes deliver—and they’re ridiculously good. I prefer using a homemade blueberry compote with fresh or frozen berries, then topping each cupcake with a swirl of cream cheese frosting and a dollop of…
Okay, let’s be real—there’s something irresistible about the combo of peanut butter and chocolate. I’ve always loved buckeyes, those little peanut butter fudge balls dipped in chocolate. So, turning them into cupcakes? Total no-brainer. Buckeye cupcakes are rich, fudgy, and feature a dreamy peanut butter center that takes you straight to dessert heaven. If you’re…
Whipping, folding, swirling—there’s something so joyful about making Pinkalicious Cupcakes. Inspired by the beloved children’s book and that magical pink color, these cupcakes are all about fun, flavor, and flair. I love using a soft vanilla base dyed with natural pink coloring and topping them with a strawberry or raspberry buttercream for that perfect pastel…
Ever tried making cupcakes that look like a bouquet and taste like heaven? That’s exactly what I was aiming for with these Red Rose Cupcakes. I prefer using a rich vanilla or almond cupcake base here—something subtle that doesn’t overpower the floral tones. The frosting is where the magic happens: naturally tinted buttercream piped into…
You know that moment when a minty chocolate just melts in your mouth and everything feels a bit calmer? That’s what I had in mind while baking these Andes Mint Cupcakes. I prefer using a blend of melted chocolate and chopped Andes mints in the batter for that creamy, cool flavor. The frosting? A rich…
Ever made cupcakes that feel fancy but take barely any effort? These almond apricot cupcakes fall right into that sweet spot. I prefer starting with a light almond-infused batter, folding in diced dried apricots (softened just a bit in warm water or juice). The result? Soft, slightly chewy bursts of apricot in a delicate almond…
There’s a cozy charm in the way maple syrup and toasted pecans come together, especially when baked into soft, rich cupcakes. These Maple and Pecan Cupcakes capture the warmth of autumn mornings and the sweetness of nostalgic treats. With real maple syrup mixed into the batter and crunchy pecans folded through, they’re like a hug…
