8 Easy, Healthy Muffin and Cupcake Recipes for Any Occasion
- Total time: 1 hr
- Prep: 15 min
- Inactive Prep: 20 min
- Cook time: 25 min
- Yield: 2 dozen muffins
- Level: Easy
- Nonstick cooking spray, for greasing
- 2 cups all-purpose flour
- 1 cups packed light brown muscovado sugar
- 1/8 teaspoon fine sea salt
- Pinch ground allspice
- 6 tablespoons cold unsalted butter, cut into pieces
- 1 cup boiling water
- 1/2 cup molasses
- 2 tablespoons canola oil
- 1 teaspoon baking soda
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper baking cups and spray the papers with nonstick cooking spray.
- Mix together the flour, brown sugar, salt and allspice in a large bowl. Cut in the butter until the mixture is crumbly. Set aside 1/2 cup for the topping.
- Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture.
- Fill the paper-lined muffin cups two-thirds of the way full with the batter. Sprinkle with the reserved crumb mixture.
- Bake until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Cool for 10 minutes before removing from the pans and transferring to wire racks to cool.
Cadbury Creme Muffins
- Prep time: 20 mins
- Cook time: 20 mins
- Total time: 40 mins
- Serves: 16
- 2½ cups of self-rising flour
- ⅓ cup of cocoa powder
- ½ teaspoon of bicarbonate of soda
- ⅔ cup of caster sugar
- 1½ cups of buttermilk
- 1 teaspoon of vanilla essence
- 2 eggs
- 150g of melted butter – cooled.
- 32 mini Cadbury creme Easter eggs
- Preheat your oven to 180 degrees (fan-forced) and line 18 cupcake holes (1½ trays) with paper cases - I used Easter themed ones.
- Place the butter into a microwave-safe bowl and cook for 30 seconds or until melted. Set it aside to cool slightly.
- Sift the flour, cocoa powder and bicarbonate of soda into a bowl and add the sugar. Stir all of the ingredients together before making a well in the centre.
- In a small jug, combine the buttermilk, eggs and vanilla essence before pouring them into the sifted dry ingredient well.
- Add the cooled melted butter and gently fold all of the ingredients together until they have just combined – the mixture should still be a little lumpy.
- Spoon the cupcake mixture into the paper cases, filling each one until they are approximately ¼ full. Place one of the mini Cadbury creme easter eggs in the centre and cover with cake mixture until the paper case is ⅔ full.
- Place the cupcakes into the oven and bake for 18–20 minutes or until they are cooked through when tested.
- Let the cupcakes cool in the baking tray for five minutes before carefully moving them to a wire rack to cool completely.
- You can use any type of icing you like to cover your cupcakes, to save some time, I used a store-bought vanilla frosting to cover mine.
- Once the cupcakes have cooled, cover them with approximately 1 tablespoon of icing.
- Place one mini Cadbury creme Easter egg on top of the frosted cupcake and repeat until all the cupcakes have been iced and decorated.
Lemon Raspberry Jumbo Muffins
- Prep time: 10 minutes
- Cook time: 25 minutes
- 2 cups all-purpose flour
- 1 cup sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1 cup half-and-half cream
- 1/2 cup vegetable oil
- 1 teaspoon lemon extract
- 1 cup fresh or frozen unsweetened raspberries
- In a large bowl, combine the flour, sugar, baking powder and salt.
- In another bowl, combine the eggs, cream, oil and extract. Stir into dry ingredients just until moistened. Fold in raspberries.
- Fill greased jumbo muffin cups two-thirds full.
- Bake at 400 degrees F for 22-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm.
Tip: If using frozen raspberries, do not thaw before adding to batter.
For the cupcakes:
- 1 box of triple chocolate cake mix
- 1 cup of vegetable oil
- 1 larger size box of unprepared chocolate pudding
- 1 cup sour cream
- 4 eggs
- 1/2 cup of water
- About a cup semi-sweet chocolate chips
- about 6 very chopped Oreos
For the frosting:
- 1 package of cream cheese,
- 8oz. at room temp.
- 4 cups powder sugar
- 1 Tbsp vanilla
- 1 container of Cool Whip, 8oz. thawed
1. Preheat oven to 350 degrees.
2. Mix together the cake mix, oil, unprepared pudding, sour cream, eggs, and water. Then add in chocolate chips and finely chopped Oreos.
3. Bake in cupcake liners for about 18 mins.
4. While the cupcakes cool, make the frosting.
5. Beat the cream cheese and vanilla together until smooth and fluffy. Slowly add in the sugar while continuing to mix the cream cheese mixture.
6. On a low speed, add in the cool whip.
7. You may need to allow the frosting to set up in the refrigerator while the cupcakes continue to cool. Make sure the cupcake are all the way cool before adding frosting.
8. Put your frosting in a pastry bag.
9. Stick the point of the pastry bag into the cupcake and squeeze a little frosting into the center. You will see the cupcake puff up.
10. Then frost the cupcakes like normal and sprinkle with crushed Oreo. If you’d like, stick a piece of leftover Oreo in the frosting, for a little flair and extra cookie goodness.
Salted Caramel Cupcakes
For Caramel Cupcakes:
- 1 box Duncan Hines Signature Caramel Cake Mix* (or Butter Cake Mix or Duncan Hines French Vanilla Cake Mix with half a cup of caramel sauce)
- 3 eggs
- 1/2 cup butter, melted
- 1/2 cup Coffee-Mate Caramel Macchiato liquid creamer
- 1/2 cup water
For Salted Caramel Frosting:
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup butter, softened
- 1 cup dulce de leche caramel
- 7-8 cups powdered sugar, sifted
- Fleur de sel (sea salt)
- 1/2 cup butter, softened
- 1 cup Nestle la lechera dulce de leche caramel (or caramel sweetened condensed milk)
- Heat oven to 350° and line cupcake pans with cupcake papers.
- In a large bowl, using electric mixer, combine cake mix, eggs, butter, cream and water for 1 minute on low. Scrap sides, then mix on high for 1 minute.
- Divide batter evenly between cupcake wells and gently shake to smooth batter. Bake 18-20 minutes (10 minutes for mini cupcakes) or until toothpick inserted into the center cupcakes comes out clean.
- Let cupcakes cool completely before frosting.
- Unfrosted cupcakes can be frozen in a covered container for 1-2 weeks.
For Salted Caramel Cream Cheese Frosting:
- Place butter in a large mixing bowl and blend slightly. Add cream cheese and blend until combined, about 30 seconds.
- Add the caramel and mix until fully incorporated.
- Slowly add powdered sugar one cup at a time and blend on low speed until combined and desired consistency (you want your frosting pretty thick).
- Increase to medium speed and beat until it begins to get fluffy.(about 1 minute).
- Pipe caramel frosting on top of cupcakes with an extra large round pastry tip.
- Drizzle frosting with dulce de leche caramel.
- Lightly garnish with fleur de sel.
Peanut Butter Cupcakes
- 1 box Chocolate Cake Mix (+ Box Ingredients)
- 32 unwrapped Reese’s Miniature Peanut Butter Cups
- 1/2 cup softened Butter
- 1 cup Peanut Butter
- 3 tbsp Milk
- 2 cup Powdered Sugar
- Preheat oven to 350.
- Line cupcake pan with paper liners.
- Prepare batter according to box directions.
- Fill liners about 1/2 full with batter.
- Place a Reese’s into each and gently press in place.
- Bake 15-18 minutes.
- Allow cupcakes to cool completely.
- Cream together the butter and peanut butter.
- Slowly adding in the sugar,it gets too thick then adding a little milk to thin.
- Continue until all of the sugar is in and the frosting blended and right consistency.
- Transfer to piping bag and pipe onto each cupcake.
- Chop up remaining peanut butter cups or use chocolate syrup to garnish cupcakes.
Lemon Blackberry Cupcakes
- 4 lemons, freshly zested (about 2-3 tablespoons)
- 1 cup sugar
- ½ cup (1 stick) butter, melted
- 1¾ cup all-purpose flour
- 1½ teaspoons baking powder
- ½ cup milk
- ½ cup sour cream
- 1 teaspoon vanilla
- 2 large egg whites
- 1 cup blackberries
- 2 tablespoons lemon juice
- 1 cup (2 sticks) butter, room temperature
- 4 cups powdered sugar
- 1 teaspoon vanilla
- 1 tablespoon milk or cream
- In a large mixing bowl, add lemon zest and sugar. Combine them by rubbing it together between your fingers. The sugar will look slightly fluffy when you're done, and you shouldn't see any large chunks of lemon zest.
- Add the melted butter to the sugar mixture. Cream mixture until fluffy and combined.
- Sift together flour and baking powder, and add to the sugar mixture, beating until combined.
- In a separate bowl, add milk, sour cream, vanilla, and egg whites. Whisk together.
- Add the milk mixture to the flour and sugar mixture, and beat at medium speed, just until combined. Mixing too much will cause the cupcakes to be too firm.
- Line a greased muffin tin with cupcake liners. Divide the cupcake batter evenly between 12 molds. (I probably used a quarter to a third cup of batter per cupcake). Bake in a 350° oven for 15-19 minutes, or until a toothpick inserted into the top comes out clean. Allow to cool completely before frosting.
- Add blackberries and lemon juice to a small saucepan. Over medium heat, bring mixture to a simmer, stirring often. Your blackberries will become soft enough that they will basically mash themselves while you're mixing. Simmer for about 20 minutes, or until you have about ⅓ cup of blackberry puree mixture.
- If you don't want seeds or skins in your buttercream, strain the blackberry puree through a fine-mesh strainer at this point. (I did not strain mine, but did run it through a food processor to make sure it was extra smooth) Allow to cool to room temperature
- In a large mixing bowl, add butter and blackberry puree. Beat together with a mixer until mixture is smooth.
- Add in the powdered sugar, and beat on medium-high until mixture is smooth and creamy.
- Add your milk or cream and vanilla and beat again to combine. Test your buttercream now. If it's still too thick, continue adding milk or cream, 1 tablespoon at a time until buttercream reaches desired consistency.
- You can frost your cupcakes with the blackberry buttercream as soon as they are completely cooled. You can spread or pipe it on. For the pictures above, I used my Wilton 1M tip.
- 6 tbsp salted butter, room temp
- 3/4 cups sugar
- 2 tsp vanilla extract
- 6 tbsp sour cream
- 3 egg whites
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 6 tbsp milk
- 2 tbsp water
- 2 egg yolks
- 6 tbsp sugar
- 1/2 cup mascarpone cheese
- 1/2 cup heavy whipping cream
- 2 1/2 tbsp warm water
- 1 tbsp instant espresso coffee granules
- 1/4 cup Kahlua
- 1/2 cup unsalted butter, room temperature
- 4 cups powdered sugar
- 2 1/2 tbsp Kahlua or espresso
- 1/2 cup mascarpone cheese, room temperature
- Preheat oven to 350 degrees and prepare a cupcake pan with cupcake liners.
- Beat butter and sugar until light in color and fluffy, about 2-3 minutes.
- Add vanilla extract and sour cream and mix until well combined.
- Add egg whites in two batches, mixing until well combined.
- Combine dry ingredients in another bowl, then combine milk and water in another bowl.
- Add half of the dry ingredients to the batter and mix until well combined. Add the milk mixture and mix until well combined. Add remaining dry ingredients and mix until well combined.
- Fill cupcake liners about halfway. Bake for 15-17 minutes, or until a toothpick inserted comes out with a few crumbs.
- Remove cupcakes from oven and allow to cool for 2-3 minutes, then remove to cooling rack to finish cooling.
- While cupcakes cool, make the filling. Combine egg yolks and sugar in the top of a double boiler, over boiling water. If you don’t have a double boiler, you can use a metal mixing bowl set over a pot with simmering water in it.
- Cook for about 6-8 minutes, with heat on low, stirring constantly, or until mixture is light in color and sugar is dissolved. If mixture starts to get too thick and a darker yellow, it’s overcooked.
- When done, whip yolks with mixer until they thicken and yellow a bit.
- Fold mascarpone cheese into whipped yolks.
- Add heavy whipping cream to another mixer bowl and whip until stiff peaks form, about 5-7 minutes.
- Fold whipped cream into mascarpone mixture.
- In another small bowl, combine warm water, espresso and Kahlua.
- Once cupcakes are cool, cut out the centers. I use a cupcake corer.
- Drizzle about 1 tbsp of the espresso mixture over the inside of the holes of the cupcakes, then fill in the holes with the tiramisu filling.
- To make the frosting, beat the butter until smooth.
- Add 2 cups of powdered sugar and 1 tbsp of Kahlua and mix until smooth.
- Add another cup of powdered sugar and remaining Kahlua and mix until smooth.
- Carefully fold in the mascarpone cheese.
- With mixer on low speed, add the remaining cup of powdered sugar and mix just until smooth. You don’t want to over mix the msacarpone cheese or it could become too thin.
- Pipe the frosting onto the cupcakes and sprinkle with some cocoa and top with chocolate-covered espresso beans, if desired.
Store in the refrigerator. When ready to serve, I recommend letting them sit out for 20-30 minutes, so they aren’t too cold and firm.