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.

I served these cupcakes to people who didn't particularly like red velvet cupcakes in the past, yet they loved these! The frosting really elevates the cupcakes to yummy goodness! Will turn any non-red velvet cupcake fan into a super fan! :)

These cupcakes are very delicious and are appropriate for all occasions! You can find these ingredients in your house, making it a simple, but extraordinary recipe! Enjoy! :)I baked these for Easter, and my family helped decorate them! They were perfect and brought happiness to your Easter celebration! I recommend this recipe 5/5! It’s so 𝔂𝓾𝓶𝓶𝔂!

These are just a basic cupcake recipe, but they are some of the best I have tried. They are moist and fluffy. If you dont have the vanilla bean on hand, then use an additional 1/2 tsp of vanilla extract instead. Recipe source : Sallysbakingaddiction.com

I made these cupcakes because of my husband and daughters love of cinnamon bears. It was a surprise cupcake to hold the little bears! The cupcakes were so good that we were eating them for dessert.....and breakfast!

These were the cupcakes we made in the third video cooking workshop. It's a recipe I cherish and have been using for many years, from when I first became interested in baking and took several workshops to keep learning. We had a great time!

This recipe is fairly similar to my chocolate cupcake recipe except that I made some modifications. The buttercream is easy but still hard. You need to follow the directions for everything or it won’t work. I’ve tried this recipe twice and once it didn’t work because it was too clumpy. You need to make sure you follow the recipe.What I loved about the buttercream is that there was none left over! It was perfect!!

I definitely cannot take credit for this amazing recipe. I believe it originally came from mybakingaddiction.com and I've taken the extreme liberty of adding it here so I can easily find and follow it the next time I need to bake these perfect cupcakes.I put the addition of maple syrup in the frosting myself, to give it a more seasonal flavor. This will make a lot of frosting. I was actually able to split it between two full batches of cupcakes.Be warned: once you have given these to friends, family or coworkers, you will be inundated with endless requests to make more!

We hosted a potluck dinner recently, and I asked my four-year-old daughter what we should make for dessert. She enthusiastically replied, “Strawberry cupcakes!” I had never made them before, so…. Challenge accepted!!These turned out so well that our guests came back for seconds. (To quote one of them: “These are BONKERS.”). They have amazing strawberry flavor, and I’ve received requests to make them again. They’re a little time-consuming compared to other cupcakes, but worth every minute.This recipe was cobbled together by taking the best bits from several sources (including The Preppy Kitchen, Sally’s Baking Addiction, and The NY Times)

I always prefer berries over other fruits. The sweet-sour taste of berries excites my tastebuds and I love to eat all the seasonal berries. I like a lot of exotic berries as well. And one of them is these radiant and uber gorgeous tangy summer berries. I was always fascinated by their beautiful colour and tiny size, as if they were little rubies(gems) attached to a string. Yes I am talking about Red currants...😀A few days back I came across a cake recipe that had red currants in it and the very idea of using it in baking excited me a lot. I hunted for these berries and decided to bake something with it this time and luckily I found these berries in a fruit market. The original recipe had eggs and butter in it and I wanted to avoid both the ingredients. So I decided to go for my basic vanilla cake recipe and bake some cupcakes using these berries and I must say the cupcakes turned to be so delicious that everyone in the family loved it. I made it on my mother in law's birthday and she enjoyed this not overly sweet treat with a hint of tang from the berries and cream cheese frosting. My little one gobbled an entire cupcake(which he rarely does) making me super happy. #CookClick

PERFECT!!!! Always come out light and fluffy, and always rise huge!!! My favourite way to make cupcakes and strongly recommend them!!! A must try!! :chef