Who doesn't love cupcakes? When I was a kid, they basically only came in two varieties - chocolate and vanilla - and were pretty much reserved for kids' birthday parties. Today, of course, cupcakes are everywhere from weddings to gourmet restaurants. And adults have finally come out of the closet and admitting to loving them, too.
But why buy cupcakes from an expensive bakery when you can make these single-serving treats right at home with little work and a whole lot less money? These cupcake recipes are easy to make from scratch and taste every bit as delicate and tender as the ones you'd get from those fancy cupcake shops.
Don't Miss: Birthday Cupcakes for Kids of All Ages
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Plain vanilla is never plain if you use the right recipe. These cupcakes have a wonderfully light and tender crumb. And for a sweet, yet understated, finish, top them with my buttercream frosting
One of the things that makes this recipe special is the combination of regular granulated sugar and brown sugar. The brown sugar adds just a hint of molasses flavor (you don't really notice it - it's more of a background richness) to these cupcakes. Sour cream makes them tender.
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This lemon cupcakes have a light, citrusy flavor that perfectly complements buttercream or cream cheese frosting. I like to make these cupcakes for spring celebrations, like Easter, Mother's Day or graduation parties.
If you're a true Southerner, you wouldn't dare serve a red velvet cake or cupcakes without a boiled frosting, but I like my red velvet cake with a cream cheese frosting
, and I think it works especially well with these cupcakes. These cupcakes are fun for parties and 4th of July celebrations.
Crushed pineapple adds sweetness and tenderness to this recipe. These cupcakes are best topped with cream cheese frosting
in my opinion, but feel free to use what you like. The walnuts are optional, but I think they add a wonderful texture to these cupcakes.
The local delis I used to go to as a kid always had black bottoms. I thought everyone knew about them until I grew older and realized they weren't popular everywhere. These cupcakes have a chocolate cakey base and a chocolate-chip studded cheesecake topping that serves as a self-made frosting. It's a wonderful combination that both kids and adults like.
Fresh strawberries flavor both the cupcakes and the frosting of this incredible recipe. Of course, these cupcakes taste best when fresh strawberries are in season.
I think chocolate and coconut make the perfect partners in just about any type of sweet treat, from brownies to cookies to tarts, and of course, cupcakes. Toasting the coconut lends a deepness to the flavor; just be sure to watch it carefully, as it can burn quickly.
Courtesy of Georgetown Cupcake
Hummingbird cake is sort of like a banana-flavored carrot cake. It's fruity and moist and nutty. This recipe comes from the famed Georgetown Cupcake bakery.