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These chocolate cherry blossom cupcakes are much simpler than their title implies. The batter consists of a mere seven ingredients (flour, eggs, chocolate, butter, two kinds of sugar, and vanilla extract.) They are filled with a cherry whipped cream, which contains pureed pitted sour cherries, and topped with a chocolate ganache frosting. For color and some additional flavor, place several sugar cherry blossoms on top of each frosted cupcake before serving.
Source A Cup Of Sugar, A Pinch Of Salt


Cookie butter can be compared to Nutella – only it is flavored like sugar cookies, not hazelnuts and chocolate. Either way, it is just as tasty, and just as versatile. Take these cookie butter filled cupcakes for example. They are made from a simple vanilla cake recipe (turned into cupcakes, of course). Once they have been baked and have had a chance to cool, they are filled with a special cookie butter filling and topped off with cookie butter frosting. There is no such thing as too much cookie butter!
Source The Art of the Cookie


The “camo” part of these cupcakes has more to do with the wrappers (the outside liners) that they are placed in and less to do with the cupcakes themselves. However, don’t discount the cupcakes just yet – these tasty strawberry cupcakes are quite irresistible. They consist of strawberry puree, pink food coloring, vanilla, almond extract, flour, and several other ingredients. They are topped with a strawberry buttercream frosting, red sprinkles, and some fresh, sliced strawberries.
Source Java Cupcake


While the thought of flourless cupcakes may be a turn off, when you hear that they are made almost entirely of ground up chocolate and almonds, you may change your mind. These chocolate cupcakes also consist of eggs, grapeseed oil, agave nectar, Celtic sea salt and vanilla extract. Once they are baked, let them cool before topping them with homemade vegan chocolate icing. You can also toss on a whole almond or two for extra flavor, if you’d like.
Source Elana’s Pantry


A perfect, classic vanilla cupcake is something worth snacking on. This particular recipe for them “take the cake” – pun fully intended. The batter consists of classic ingredients like flour, vanilla extract, buttermilk, eggs, sugar, salt, butter and baking powder. After they’ve baked, top them with some homemade vanilla buttercream frosting, and a sprinkle or two. Or, if you’re feeling daring, add on some fresh fruit, a few gummy candies, or anything else that strikes your fancy!
Source Tide and Thyme


With so many different potential cupcake flavor combinations, sometimes the simple ones get overlooked and taken for granted. For example, look at these golden vanilla dream cupcakes. They don’t have any unusual ingredients (no fruit, no tea powder, no herb infused butters). Just simple flour, buttermilk, vanilla extract and the like. They are topped with vanilla buttercream frosting and a few round sprinkles. Place them (liner and all) in an outer paper cupcake holder and serve. They’ll look just like presents!
Source sweetopia


Malted milk powder makes a great addition to chocolate cupcakes. These particular ones contain malted milk powder in both the batter and in the frosting, for a one-two punch of malted-ness. The rest of the cupcake batter is composed of unsweetened chocolate, sugar, butter, flour, milk, eggs, vanilla extract and several other things. The frosting is a homemade malted milk chocolate buttercream, complete with chocolate, malted milk powder, heavy cream and butter. Are you ready for irresistible cupcakes?
Source Crumbs and Cookies


Pineapple Upside Down Cupcakes are the rare treat that do not need frosting or even cupcake liners, for that matter. Instead, these can be assembled right in the cupcake tin, as long as it has been well coated so that they do not stick. The cupcake assembly process starts off with a halved maraschino cherry and some pineapple mixture. (This is made from crushed pineapple, butter, brown sugar and chopped walnuts.) These go on the bottom, and the cupcake batter is poured over them. Bake and serve upside down, of course!
Source The Cake Blog

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