9 Best Cupcake Recipes for Any Occasion

Welcome to our list of the 9 best cupcake recipes for any occasion! We know that cupcakes are a classic dessert that can be enjoyed by people of all ages, and that’s why we’ve put together this collection of recipes. 

Whether you’re looking for something sweet to bring to a potluck, a fun baking project with the kids, or just a tasty treat to satisfy your sweet tooth, we’ve got you covered.

So without further ado, let’s dive in and see what delicious cupcake recipes made a list!

1. Classic Vanilla Cupcakes with Buttercream Frosting

There’s nothing quite like a classic vanilla cupcake with buttercream frosting. This recipe is easy to follow and produces perfectly moist and fluffy cupcakes every time. The key to achieving the perfect vanilla flavor is to use high-quality ingredients, such as pure vanilla extract and good-quality butter.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons milk

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Whisk the flour, baking powder, and salt in a medium-sized mixing bowl. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add half of the flour mixture to the butter mixture and mix until just combined. Add the milk and mix until just combined. Add the remaining flour mixture and mix until just combined.
5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the butter in a large mixing bowl until creamy. Add the confectioners’ sugar, vanilla extract, and 2 tablespoons of milk. Beat until smooth and creamy, adding more milk as needed to reach your desired consistency.
8. Spread the frosting onto the cooled cupcakes using a spatula or piping bag. Garnish with sprinkles or other toppings as desired.

2. Chocolate Cupcakes with Ganache Frosting

These chocolate cupcakes are ultra-moist and rich, thanks to the addition of buttermilk and oil in the batter. They’re paired with a smooth and creamy ganache frosting that will satisfy any chocolate lover’s cravings.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 1/2 cup canola oil

For the ganache frosting:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy cream

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Whisk together the flour, cocoa powder, baking powder, and salt in a medium-sized mixing bowl. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add half of the flour mixture to the butter mixture and mix until just combined. Add the buttermilk and oil and mix until just combined. Add the remaining flour mixture and mix until just combined.
5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. Place the chocolate chips in a medium-sized mixing bowl to make the ganache frosting. Bring the cream to a boil in a small saucepan over medium heat. Pour the hot cream over the chocolate chips and sit for a few minutes to allow the chocolate to melt. Stir the mixture until smooth and creamy. Allow the ganache to cool and thicken slightly before frosting the cupcakes.
8. Spread the ganache frosting onto the cooled cupcakes using a spatula or piping bag. Garnish with sprinkles or other toppings as desired.

3. Lemon Cupcakes with Lemon Buttercream Frosting

These refreshing lemon cupcakes are light and zesty, with a moist and tender crumb. They’re paired with a tangy lemon buttercream frosting that perfectly complements the flavor of the cupcakes. See also: Simple and Delicious Cupcake Recipes for Beginners.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons milk
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Whisk the flour, baking powder, and salt in a medium-sized mixing bowl. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract, lemon zest, and lemon juice.
4. Add half of the flour mixture to the butter mixture and mix until just combined. Add the milk and mix until just combined. Add the remaining flour mixture and mix until just combined.
5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the butter in a large mixing bowl until creamy. Add the confectioners’ sugar, vanilla extract, and 2 tablespoons of milk. Beat until smooth and creamy, adding more milk as needed to reach your desired consistency. Beat in the lemon zest and lemon juice.
8. Spread the frosting onto the cooled cupcakes using a spatula or piping bag. Garnish with sprinkles or other toppings as desired.

4. Red Velvet Cupcakes with Cream Cheese Frosting

Red velvet cupcakes are a classic and beloved treat, and this recipe will surely be a hit. The cupcakes are soft, moist, and have a subtle chocolate flavor, while the tangy cream cheese frosting is the perfect complement.

Ingredients:

• 1 1/2 cups all-purpose flour
• 2 tablespoons unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup buttermilk
• 2 tablespoons red food coloring

For the frosting:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Whisk together the flour, cocoa powder, baking powder, and salt in a medium-sized mixing bowl. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add half of the flour mixture to the butter mixture and mix until just combined. Add the buttermilk and food coloring and mix until just combined. Add the remaining flour mixture and mix until just combined.
5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the cream cheese and butter in a large mixing bowl until creamy. Add the confectioners’ sugar and vanilla extract and beat until smooth and creamy.
8. Spread the frosting onto the cooled cupcakes using a spatula or piping bag. Garnish with sprinkles or other toppings as desired.

5. Carrot Cupcakes with Cream Cheese Frosting

These moist and flavorful carrot cupcakes are a delicious twist on the classic carrot cake. They’re packed with shredded carrots, raisins, and spices and topped with a rich, tangy cream cheese frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 1 1/2 cups finely shredded carrots
• 1/2 cup raisins

For the frosting:

• 4 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Whisk together the flour, baking powder, salt, cinnamon, and nutmeg in a medium-sized mixing bowl. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add half of the flour mixture to the butter mixture and mix until just combined. Add the milk and mix until just combined. Add the remaining flour mixture, shredded carrots, and raisins, and mix until just combined.
5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the cream cheese and butter in a large mixing bowl until creamy. Add the confectioners’ sugar and vanilla extract and beat until smooth and creamy.
8. Spread the frosting onto the cooled cupcakes using a spatula or piping bag. Garnish with sprinkles or other toppings as desired.

6. Peanut Butter Cupcakes with Chocolate Frosting

These peanut butter cupcakes are a dream come true for peanut butter and chocolate lovers. The cupcakes are moist and tender, with a rich and creamy peanut butter flavor, and topped with a smooth and chocolatey frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 1/2 cup creamy peanut butter

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons milk

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Whisk the flour, baking powder, and salt in a medium-sized mixing bowl. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and peanut butter.
4. Add half of the flour mixture to the butter mixture and mix until just combined. Add the milk and mix until just combined. Add the remaining flour mixture and mix until just combined.
5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the butter in a large mixing bowl until creamy. Add the confectioners’ sugar, cocoa powder, and vanilla extract and beat until smooth and creamy. Add 2 tablespoons of milk and beat until smooth. If the frosting is too thick, add more milk as needed to reach your desired consistency.
8. Spread the frosting onto the cooled cupcakes using a spatula or piping bag. Garnish with sprinkles or other toppings as desired.

7. Strawberry Cupcakes with Strawberry Buttercream Frosting

These strawberry cupcakes are bursting with fresh, juicy strawberry flavor. The cupcakes are moist and tender, and the strawberry buttercream frosting is creamy and full of fruit flavor.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 1 cup finely chopped fresh strawberries

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons milk
• 1/2 cup finely chopped fresh strawberries

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Whisk the flour, baking powder, and salt in a medium-sized mixing bowl. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add half of the flour mixture to the butter mixture and mix until just combined. Add the milk and mix until just combined. Add the remaining flour mixture and chopped strawberries and mix until just combined.
5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the butter in a large mixing bowl until creamy. Add the confectioners’ sugar and vanilla extract and beat until smooth and creamy. Add 2 tablespoons of milk and beat until smooth. If the frosting is too thick, add more milk as needed to reach your desired consistency. Beat in the chopped strawberries.
8. Spread the frosting onto the cooled cupcakes using a spatula or piping bag. Garnish with sprinkles or other toppings as desired.

8. Funfetti Cupcakes

Who doesn’t love confetti cupcakes? These colorful treats are sure to bring a smile to anyone’s face. They’re moist and fluffy, loaded with rainbow sprinkles in the batter and on top of the frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 1/2 cup rainbow sprinkles

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons milk
• 1/4 cup rainbow sprinkles

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Whisk the flour, baking powder, and salt in a medium-sized mixing bowl. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add half of the flour mixture to the butter mixture and mix until just combined. Add the milk and mix until just combined. Add the remaining flour mixture and rainbow sprinkles and mix until just combined.
5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the butter in a large mixing bowl until creamy. Add the confectioners’ sugar and vanilla extract and beat until smooth and creamy. Add 2 tablespoons of milk and beat until smooth. If the frosting is too thick, add more milk as needed to reach your desired consistency. Stir in the rainbow sprinkles.
8. Spread the frosting onto the cooled cupcakes using a spatula or piping bag. Garnish with additional rainbow sprinkles as desired.

9. Coconut Cupcakes with Coconut Frosting

These coconut cupcakes are a tropical treat that will transport you to a beach paradise. The cupcakes are moist and tender, have a delicate coconut flavor, and are topped with a creamy coconut frosting.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup milk
• 1/2 cup sweetened shredded coconut

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups confectioners’ sugar
• 1 teaspoon pure vanilla extract
• 2-3 tablespoons milk
• 1/2 cup sweetened shredded coconut

Instructions:

1. Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.
2. Whisk the flour, baking powder, and salt in a medium-sized mixing bowl. Set aside.
3. In a separate large mixing bowl, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
4. Add half of the flour mixture to the butter mixture and mix until just combined. Add the milk and mix until just combined. Add the remaining flour mixture and shredded coconut and mix until just combined.
5. Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
6. Allow the cupcakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
7. To make the frosting, beat the butter in a large mixing bowl until creamy. Add the confectioners’ sugar and vanilla extract and beat until smooth and creamy. Add 2 tablespoons of milk and beat until smooth. If the frosting is too thick. Add more milk as needed to reach your desired consistency. Stir in the shredded coconut.
8. Spread the frosting onto the cooled cupcakes using a spatula or piping bag. Garnish with additional shredded coconut as desired.

I hope you enjoy these 9 delicious cupcake recipes for any occasion. Whether you’re in the mood for something classic, like vanilla or chocolate cupcakes, or something more unique, like peanut butter or strawberry cupcakes, there’s a recipe here for everyone to enjoy. Happy baking!