These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

These cupcakes bring the flavors of milk tart into a fun, bite-sized treat.

Ingredients:

For the cupcakes:

• 1 cup all-purpose flour
• 1 cup sugar
• 1/2 cup butter, softened
• 2 eggs
• 1/2 cup milk
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract

For the filling:

• 1 cup milk
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 1 egg
• 1 teaspoon vanilla extract
• Ground cinnamon (for dusting)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Line a muffin tin with cupcake liners.
3. In a bowl, cream butter and sugar until light.
4. Add eggs, milk, and vanilla.
5. Mix well.
6. Gradually add flour and baking powder, stirring until smooth.
7. Fill cupcake liners halfway.
8. In a saucepan, heat milk and sugar.
9. In a bowl, mix cornstarch with a little cold milk, then add to the hot mixture, stirring until thickened.
10. Remove from heat and mix in egg and vanilla.
11. Pour the filling over the cupcakes and bake for 20-25 minutes.
12. Cool and dust with cinnamon before serving.

You will need:

• 1 1/4 cup all purpose flour
• 120 g softened butter ( 1/2 Cup butter)
• 3 medium size eggs
• 3/4 cup white sugar
• 1 tsp. vanilla extract
• 1 1/2 tsp. baking powder
• 1/4 tsp. salt
• 100 g semisweet chocolate chips
• 2 tbsp extra melted butter
• 3 tbsp of unsweetened cocoa powder
• 100 g grated milk choclate or (milk chocolate chips)

What to do:

1. Add semisweet chocolate chips and 2 tbsp. of melted butter to a saucepan over medium-low heat.
2. Melt the chocolate and the butter together , stirring frequently until smooth and completely melted.
3. Remove from heat and let it cool about 5 minutes.
4. In a mixing bowl combine flour, baking powder and salt.
5. Stir and set it aside.
6. Beat butter and sugar in large mixing bowl until smooth and creamy.
7. Beat in eggs, one at a time, beating well after each addition.
8. Beat in vanilla extract.
9. Add the flour mixture in a butter mixture and continue beating until well combine.
10. Remove part of the batter and place to a separated bowl.
11. Add the cocoa powder, stir in melted chocolate.
12. Add the grated milk chocolate and mix well.
13. Using a spoon divide the batter into your prepared cupcakes cups (1tbsp. of every batter).
14. Using toothpick or knife, gently draw swirls through the batter to marbleize.
15. Bake for about 18-25 minutes in a preheated oven (175degree C) or until a toothpick inserted in the center comes out clean.
16. Remove from oven and let it completely cool before serving.

Ingredients

• 1 and 3/4 cups (220g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) packed light brown sugar
• 1/2 cup (115g) unsalted butter, melted and slightly cooled
• 1/2 cup (120ml) whole milk, at room temperature
• 1/4 cup (60ml) sour cream, at room temperature
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 and 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (130g) white chocolate chips
• 1 cup (150g) chopped fresh strawberries

For the Frosting:

• 1 cup (230g) unsalted butter, softened to room temperature
• 4 cups (480g) powdered sugar
• 1/4 cup (60ml) heavy cream
• 2 teaspoons vanilla extract
• A pinch of salt
• Additional chopped strawberries and white chocolate chips for garnish

Directions

1. Preheat oven to 350°F (177°C).
2. Line a 12-cup muffin pan with cupcake liners.
3. In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
4. In another bowl, mix melted butter, milk, sour cream, eggs, and vanilla extract until combined.
5. Pour the wet ingredients into the dry ingredients and mix until just combined.
6. Fold in white chocolate chips and chopped strawberries.
7. Divide the batter evenly among the 12 cupcake liners, filling each about 2/3 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
10. For the frosting, beat butter on high speed until creamy.
11. Add powdered sugar, heavy cream, vanilla extract, and salt.
12. Beat on low for 30 seconds, then increase to high speed and beat for 2 minutes.
13. Frost cooled cupcakes and garnish with additional strawberries and white chocolate chips.

Prep Time: 25 minutes | Cooking Time: 22 minutes | Total Time: 47 minutes
Kcal: 495 kcal | Servings: 12 cupcakes

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 3/4 cup sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1/4 cup sour cream

For the Salted Caramel Frosting:

• 1/2 cup unsalted butter, at room temperature
• 4 cups powdered sugar
• 1/3 cup salted caramel sauce, plus more for drizzling
• 1-2 tablespoons heavy cream, as needed
• Sea salt flakes, for garnish

Directions:

1. Cupcakes:
   1. Preheat oven to 350°F (177°C).
   2. Line a muffin tin with cupcake liners.
   3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
   4. Set aside.
   5. In a large bowl, cream together butter and sugar until light and fluffy.
   6. Add eggs, one at a time, then vanilla extract.
   7. Mix in mashed bananas and sour cream.
   8. Gradually add dry ingredients to wet ingredients, mixing until just combined.
   9. Divide batter among cupcake liners and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   10. Cool completely.
2. Frosting:
   1. Beat butter until smooth.
   2. Gradually add powdered sugar, then salted caramel sauce.
   3. Beat until creamy.
   4. If frosting is too thick, add heavy cream one tablespoon at a time until desired consistency is reached.
   5. Frost cooled cupcakes with salted caramel frosting.
   6. Drizzle with additional caramel sauce and sprinkle with sea salt flakes.

Prep Time: 30 minutes | Cooking Time: 20 minutes | Total Time: 50 minutes
Kcal: 350 kcal | Servings: 12 cupcakes

Ingredients:

• 1 box strawberry cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 8 ounces whipped topping (like Cool Whip)
• Fresh strawberries, for garnish (optional)

Directions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. Prepare the strawberry cake mix according to the instructions on the box, using the water, vegetable oil, and eggs.
3. Set aside.
4. In a separate bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
5. Gently fold the whipped topping into the cream cheese mixture until well combined.
6. Fill each cupcake liner halfway with the prepared strawberry cake batter.
7. Spoon a dollop of the cream cheese mixture into the center of each cupcake.
8. Top the cream cheese mixture with another spoonful of strawberry cake batter, covering the cream cheese layer.
9. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Remove the cupcakes from the oven and let them cool completely on a wire rack.
11. Once cooled, garnish with fresh strawberries, if desired.
12. Serve and enjoy!

Prep Time: 15 minutes | Cooking Time: 18-20 minutes | Total Time: 35-40 minutes
Kcal: 240 kcal | Servings: 24 cupcakes

Indulging in these Salted Caramel Cupcakes is like a sweet hug for your taste buds!
Dive into the perfect blend of light sponge, rich caramel, and a hint of salt.

Ingredients:

For the Sponge:

• 175g Butter or baking spread
• 175g Light brown sugar
• 3 Large eggs
• 1 tsp Vanilla extract
• 175g Self-raising flour

For the Buttercream:

• 200g Butter
• 400g Icing sugar
• 2 tsp Salted caramel flavouring
• 1 tbsp Milk

For the Filling and Decoration:

• 200g Salted caramel sauce
• 75g Salted caramel fudge, chopped (optional)

Directions:

1. Preheat your oven to 160°C Fan/180°C/350°F/Gas Mark 4, and line a cupcake tin with cupcake cases.
2. For the cupcakes, mix together the butter and light brown sugar with an electric mixer until fluffy.
3. Add the eggs and vanilla extract, whisking well.
4. Gently whisk in the self-raising flour.
5. Divide the mixture between the 12 cupcake cases and bake for 20-25 minutes or until golden brown and a skewer comes out clean.
6. Allow to cool completely on a cooling rack.
7. Use a cupcake corer or knife to create a hole in the center of each cupcake and fill with salted caramel sauce.
8. For the buttercream, mix together the butter and icing sugar, then add the salted caramel flavouring and milk until smooth.
9. Pipe or spread the buttercream onto each cupcake, sprinkle with chopped fudge, and drizzle over more salted caramel sauce.
10. Store in an airtight container in a cool place, consume within 3 days.

Prep Time: 40 minutes | Cooking Time: 20 minutes | Total Time: 1 hour
Kcal: 478 kcal | Servings: 12 servings

Ingredients:

• 1 box white cake mix
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 tsp salt
• 1 1/3 cups water
• 1/8 cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp almond extract
• 4 large egg whites
• 1 cup sour cream
• Raspberry jam for filling

Almond buttercream frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/2 tsp almond extract
• 2-4 tbsp heavy cream or milk

Directions:

1. Preheat oven to 325°F (165°C).
2. Line a muffin tin with cupcake liners.
3. In a large bowl, mix the cake mix, flour, sugar, and salt.
4. Add water, oil, vanilla extract, almond extract, and egg whites, mixing until smooth.
5. Fold in sour cream.
6. Fill cupcake liners half full with batter.
7. Bake for 18 minutes, or until a toothpick comes out clean.
8. Allow to cool.
9. Once cooled, cut a small hole in the center of each cupcake and fill with raspberry jam.
10. For the frosting, beat butter until creamy.
11. Gradually add powdered sugar and almond extract.
12. Add cream as needed to achieve desired consistency.
13. Pipe onto cupcakes.
14. Garnish with fresh raspberries or almond slices if desired.

Prep Time: 30 minutes | Cooking Time: 18 minutes | Total Time: 48 minutes
Kcal: 380 kcal | Servings: 24 cupcakes

Ingredients
FOR THE CUPCAKES
1 box yellow cake mix
1 cup crushed pineapple with juice
1/3 cup vegetable oil
3 large eggs
FOR THE FROSTING
1 cup (2 sticks) butter, softened
4 cup powdered sugar, divided
1/4 cup pineapple juice
1 tsp pure vanilla extract
Small pineapple slice, for garnish

Directions
Preheat oven to 325° and line two cupcake pans with cupcake liners.
In a large bowl using a hand mixer, mix cake mix with crushed pineapple, vegetable oil, and eggs.
Beat at medium speed for 2 minutes.
Pour batter into prepared cupcake pans and bake for 20 to 22 minutes or until a toothpick inserted in center of cupcake comes out clean.
Transfer to a wire rack and let cool completely before frosting.
Meanwhile, make frosting:
In a large bowl, combine butter, 2 cups powdered sugar, pineapple juice, and vanilla.
Using a hand mixer, beat until smooth.
Add remaining 2 cups powdered sugar and beat until light and fluffy.
Transfer frosting to a pastry bag fitted with a large star tip. Swirl frosting onto cooled cupcakes.
Garnish each cupcake with a pineapple wedge and a decorative straw.