Since I've started living in the U.S., I've had a lot of opportunities to make cupcakes. Out of all the cupcakes I've made, this has become my go-to recipe.Since there's a lot of milk, the batter is quite soft. You can store leftover buttercream in the fridge. It will harden, but if you leave it out at room temperature before use, you can use it a second time. But anyway, be sure to beat veryyyyy well until the batter becomes light and creamy. For 6 cupcakes. Recipe by Cookie shiasu.

The foundation of these cupcakes is not a spongecake batter, but a butter cake batter (there's a difference)!Without even adding heavy cream or milk, you can make a fluffy cake.It's a great snack for young children.I used to use whipped cream but...This recipe is for 5 cupcakes, but you can make 6 out of it.If you're planning to store it in the refrigerator, it will harden, so take it out to decorate at room temperature before eating. For 5 muffin molds/cupcake papers are deepness #9. Recipe by ko-ko

Found this a while back, wrote it down, but can't seem to ba able to find the original again !

I created this recipe because I wanted to eat milk flavoured dessert with skim milk.I also wanted to use up the skim milk I had around.*I didn't use a lot of sugar since I'm on a diet.You can increase the amount by 5~10 g according to your preference. For about 6 cups. Recipe by +pocopoco+

These came out tasting great!! Hubby had 2 before I could get a picture taken, it was a success of an idea ;)

This recipe has been around a long time, usally in the form of a loaf cake. Its transformed here into cupcakes. It has a moist brownie bottom with a vanilla butter cake top layer for a great combination . Finally it's glazed with chcolate These freeze great to have on hand or tuck into lunch bo

I made these cupcakes since I had a lot of black tea.The key is to mix after each addition.The recipe only calls for a small quantity of tea leaves, which give these cupcakes a mild tea flavor. Recipe by rintanmyu

This recipe was inspired by one of Michael C's but with a twist...

A note about the flour: all-purpose works, it just won't produce a cupcake quite as soft as cake flour or Canadian Flour.

I wanted fluffy and moist cupcakes. So I made these so I could play around with the toppings.If you make the meringue nice and thick, the cupcakes will rise nicely.The cakes will be more moist if you bake in a muffin pan rather than paper cups, so I recommend that you use a muffin tray for these. Recipe by Shokora vanilla

first time I've made these, just have patience.

I found this in an English-language cookbook I bought recently, and I thought it was really unique, so I tried making it while translating it. The original recipe had some ingredients that are hard to come by, so I adapted it.If you heat the caramel too long it will become hard to form, so warm it up slowly while observing it closely. Use the frosting as a glue to stick together. Recipe by Du-ma