Cupcakes are one of those undeniably sweet treats people just can’t get enough of these days. With a cupcake craze going on throughout the mainstream culinary industry, boutique cupcake shops and even a mobile cupcake truck have sprouted out all around New York City. While the Big Apple isn’t the only city to snag a few of these delectable goodies, making cupcakes at home is an easy way to indulge without leaving the kitchen.

Here are a few simple recipes that are packed full of different flavor combinations.

Coconut Cupcakes

Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs, room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

Frosting: 

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners’ sugar, sifted

Directions

Set the oven to 325 degrees Fahrenheit.

Use an electric mixer to combine the butter and sugar until the texture becomes fluffy. Continue to mix while adding the 5 eggs. Make sure to add each egg separately. Combine the almond and vanilla extract.

Using a separate bowl, mix together the dry ingredients. Add the baking soda, salt, baking powder, and flour.

Add a portion of the dry ingredients to the wet ingredients as it continues to mix. Switch from the dry ingredients to the buttermilk, making sure all the ingredients are combined well. When finished, add the coconut. Do not use the electric mixer when combining the coconut. Instead, use a spoon to fold the coconut into the batter.

Fill a muffin pan with the cupcake batter and bake for 25 to 35 minutes.

While the cupcakes are baking in the oven, it is a perfect time to make the frosting. Using an electric mixer, combine the butter, cream cheese, vanilla extract, and almond extract. Continue to mix while adding the confectioners’ sugar.

After taking the cupcakes out of the oven, let them cool completely before frosting. Coconut flakes can be sprinkled on top of each cupcake for more flavor.

This recipe makes 18 to 20 cupcakes. Recipe courtesy of Ina Garten of the Food Network.

For a spicy twist on the traditional red velvet cake, try these Red Hot Velvet Cupcakes.

Red Hot Velvet Cupcakes with Fiery Cinnamon Cream Cheese Frosting

Ingredients

Cupcakes:

• 2 cups sugar
• 1 1/4 cups all-purpose flour
• 1 cup plus 2 tablespoons cake flour
• 1/2 cup unsweetened cocoa
• 2 teaspoons cayenne powder
• 1 1/2 teaspoons fine salt
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 1/2 cups canola oil
• 2 eggs
• 1 ounce red liquid food coloring
• 2 teaspoons vanilla extract
• 1 cup buttermilk

Fiery Cinnamon Cream Cheese Frosting:

• 2 sticks butter, at room temperature
• 4 ounces cream cheese, at room temperature
• 1 tablespoon ground cinnamon
• 1 teaspoon vanilla extract
• 1/2 teaspoon fine salt
• 6 to 7 cups powdered sugar
• 1/2 to 1 shot cinnamon schnapps

Directions

Set the oven to 350 degrees Fahrenheit.

Use a bowl to pour in the dry ingredients. Mix the sugar, cake flour, all purpose flour, cayenne powder, salt, cocoa, cinnamon, and baking soda.

Use an electric mixer to combine the wet ingredients. First, combine the oil and eggs. Then add the vanilla extract and red food coloring. With the electric mixer on a low speed, add a portion of the dry ingredients, followed by a portion of the buttermilk. Switch between the dry ingredients and buttermilk until all ingredients are incorporated.

Fill a muffin tin with the batter and cook for 20 to 25 minutes.

While the cupcakes are baking, make the frosting. Use an electric mixer to combine the cream cheese and butter until it has a light texture. Add vanilla extract, salt, and cinnamon. Continue mixing the ingredients while adding the powdered sugar and schnapps. Make sure the frosting becomes smooth.

Cool the cupcakes completely after removing from the oven. Top each cupcake with the frosting.

This recipe makes 24 cupcakes. Recipe courtesy of Anthony Valerio of Cupcake Wars on Food Network.

For an easy to bake cupcake with fresh fruit incorporated in the topping, try these Raspberry Cream Cupcakes.

Raspberry Cream Cupcakes 

Ingredients

• 1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)
• 1 1/3 cups water
• 3 large eggs whites
• 2 tablespoons unsalted butter, melted
• 2 teaspoons almond extract
• 2 teaspoons vanilla extract
• 2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped
• 1 cup heavy whipping cream
• 1/3 cup powdered sugar, plus additional for dusting

Directions

Set the oven to 350 degrees Fahrenheit.

Use a large bowl and an electric mixer to combine the ingredients. Add together the cake mix, almond extract, butter, egg whites, water, and vanilla extract. Make sure to mix all the ingredients thoroughly until the batter is smooth.

Fill the muffin tin with the batter and bake for 15 minutes.

While the cupcakes are baking, use the electric mixer to combine the powdered sugar and cream. Mix until the texture forms peaks. Take one and a half containers of fresh raspberries and mash them together in a bowl. Fold the mashed raspberries into the whipped cream.

Cool the cupcakes after removing from the oven and add a dollop of the raspberry whipped cream on each cupcake. Use extra raspberries and powdered sugar as garnish.

This recipe makes 18 cupcakes. Recipe courtesy of Giada de Laurentiis of Food Network.

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About the author

Sarah Dayan
I'm a Brooklyn native with a strong love for New York City, traveling, photography, writing, and music. I have my Bachelors degree in psychology and communication, and my Masters degree in school counseling. Through my writing, I want to share all my fun experiences in New York City.

1 Comment for Want a Sweet Treat? Try Baking Cupcakes at Home!

Maynor

This sounds delicious!

Reply