I got this recipe from my mom

Wow! These are the easiest cupcakes and they come out so moist. I was seriously impressed. Tried this recipe in metric because I finally bought a kitchen scale! I might be a convert. Really liking small batch recipes. I can only eat baked goods for about 2 days and they start to go stale after a while anyway. No one wants food waste! I had leftover cream cheese frosting and they turned out delicious but you could also pair with a classic or flavored buttercream.

Scratch cupcakes have always been my favortie, and it's time I share my aunt's recipe with you! Here, you will be learning how to make the cupcake from scratch. I will have another recipe up that teaches you how to make the buttercream frosting!

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 a cupcake without all of the fat and they needed to be egg free. I borrowed the baking powder idea from brumb.hd's no egg pancake recipe and it works great for cake mix. I only made six and froze the remaining batter for another day. Use this tip if you can't be trusted with an entire dozen cupcakes. I know I can't.😂

My son needed to bring 12 plain vanilla cupcakes to school for seder meal at his so I made some with no topping but you are more than welcome to add your favorite topping to this. Enjoy...

It's Easter but more importantly it's also April fool's! These look just like real cupcakes but when you bite them you're in for a surprise 😉😈

I made my usual cupcakes in a smaller, cuter size.I used small paper cups for chocolate truffles.If you are topping them with heavy cream, you could reduce the amount of sugar. Recipe by Eiyoushino recipe

Frosting125g Butter260g Icing Sugar40g Desiccated Coconut for sprinklingBeat butter until smooth and add sugar gradually. Add coconut and pipe onto cupcakes.Decorate as desired.

These two flavor cupcakes combine a moist rich chocolate cake with a moist light coffee cake. I tryed out a cupcake batter mold that makes a outer part of the cupcake in one flavor and the inner in the second flavor. The batter I used was thick so it was a time consuming process to pipe and push the batter thrpugh. I Swirled the batter for the last batch. The cupcakes using the mold were stunning with the surprise coffee middle. The swirled ones pretty. Both were delicious, with the seperate flavors working so well together. The frosting is a vanilla marscapone v cream which makes these cupcakes reminiscent of tirimisu!

It's like eating a chocolate covered marshmallow or a smores with out the graham cracker. You get a rich chocolate brownie base and a melt-in-your-mouth light as air toasted marshmallow topping.

this is a semi homemade recipe I put the basics but it can be made in so many ways hope you enjoy