If you're reading this, you probably already know: Cupcakes are more than just cake and frosting—they're tiny, portable pieces of joy.

For years, we've been on a personal quest, baking, tasting, and tweaking hundreds of recipes to find the absolute perfect cupcake. The ones that are moist, fluffy, bursting with flavor, and topped with the most divine swirl of frosting. Along the way, we realized we couldn't keep these treasures to ourselves!

Our Mission is Simple: Spread the Sweetness!

That's why we created Cupcake Cult.

🔍 To Share the Best-Kept Secrets: We're bringing you a curated collection of the most delicious, tried-and-true cupcake recipes we can find. Whether it's a classic vanilla bean or a wildly inventive flavor combination, if it passes our rigorous taste test, you'll find it here.

🧑‍🍳 To Inspire Your Inner Baker: We want to make baking accessible and fun for everyone—from the novice who's scared of a burnt bottom to the seasoned pro looking for their next great challenge.

🤝 To Connect Fellow Cupcake Lovers: We are a community! This is a place for us to share tips, celebrate baking victories (and commiserate over the occasional sinkhole), and spread our unconditional love of cupcakes to the world.

Join us as we explore the wonderful world of small, frosted wonders. Let's get baking!

Before we dive into wild flavors, every Cupcake Cult member needs to master the foundational flavor: Chocolate! This recipe delivers a deep, rich cocoa flavor and an impossibly moist crumb. It’s the perfect base for anything you dream up.

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Ingredients

For the Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 ¾ cups granulated sugar
• ¾ cup unsweetened cocoa powder (Dutch-processed preferred for deep color)
• 1 ½ teaspoons baking soda
• ¾ teaspoon baking powder
• ¾ teaspoon salt
• 2 large eggs (at room temperature)
• 1 cup buttermilk (at room temperature)
• ½ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup hot coffee (or hot water)

For the Chocolate Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups confectioners' sugar (powdered sugar)
• ⅔ cup unsweetened cocoa powder
• ¼ teaspoon salt
• 2-4 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract

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👩‍🍳 Instructions

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1. Step 1: Prep & Mix Dry Ingredients

   1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
   2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.

2. Step 2: Combine Wet Ingredients

   1. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Mix on medium speed until just combined. Scrape down the sides of the bowl.
   2. Carefully pour the hot coffee (or water) into the batter and mix on low speed until the batter is smooth. The batter will be thin—this is normal!

3. Step 3: Bake

   1. Fill the cupcake liners about ⅔ full.
   2. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
   3. Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before frosting.

4. Step 4: Make the Frosting

   1. In a large bowl, beat the softened butter with an electric mixer until light and fluffy (about 2 minutes).
   2. In a separate bowl, whisk together the confectioners' sugar, cocoa powder, and salt to remove any lumps.
   3. Gradually add the sugar/cocoa mixture to the butter, mixing on low speed until combined, then increase to medium-high.
   4. Add the vanilla extract and 2 tablespoons of milk/cream. Beat until creamy. Add the remaining milk/cream a tablespoon at a time until you reach your desired consistency—stiff for piping, softer for spreading.

5. Step 5: Frost & Serve!

   1. Once the cupcakes are completely cool, pipe or spread the frosting onto the tops.
   2. Garnish with chocolate shavings or sprinkles, and enjoy!

We all want that perfect, fluffy, moist cupcake every single time. While baking is a science, a little bit of know-how goes a long way to making your treats delicious and your baking experience smooth and accident-free. Here are our top tips for achieving cupcake perfection and avoiding common pitfalls!

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For Delicious Cupcakes Every Time:

1. Room Temperature is Your Best Friend: Eggs, butter, and milk at room temperature mix together more easily and create a smoother, more emulsified batter. This leads to a lighter, more consistent crumb!
   • Tip: Take these ingredients out of the fridge about 30-60 minutes before you start.
2. Measure Accurately (Especially Flour!): Baking is precise. Don't scoop flour directly from the bag with your measuring cup, as this compacts it. Instead, spoon flour into your measuring cup and then level it off with a straight edge.
3. Don't Overmix! Overmixing develops the gluten in the flour too much, leading to tough, chewy cupcakes. Mix until ingredients are just combined—a few small lumps are better than a perfectly smooth, overmixed batter.
4. Fill Liners Properly: Aim for ⅔ full. Too little, and you get tiny cupcakes; too much, and they'll overflow or create large, mushroom tops that are hard to frost.
5. Don't Open the Oven Door Early: The sudden temperature drop can cause your cupcakes to sink in the middle. Resist the urge to peek until at least ¾ of the way through the baking time.

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To Prevent Common Mistakes:

6. Read the Recipe First (All the Way Through): This sounds simple, but it's the number one way to prevent forgotten ingredients or incorrect steps. Mentally (or physically) gather all your ingredients and tools before you begin.
7. Check Your Oven Temperature: Ovens can lie! An inexpensive oven thermometer can tell you if your oven is running hot or cold, which significantly impacts baking time and results. Adjust your oven dial accordingly.
8. Cool Completely Before Frosting: This is non-negotiable! Frosting a warm cupcake leads to a melted, messy disaster. Patience is a virtue here.
   • Tip: If you're in a hurry, you can pop cooled cupcakes in the fridge for 10-15 minutes to chill them down further.

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For a Safe and Smooth Baking Experience:

9. Keep Your Workspace Clean and Clear: A cluttered counter is an accident waiting to happen. Clear away non-baking items, wipe up spills immediately, and keep towels or pot holders handy.
10. Adult Supervision with Hot Things: For our younger bakers (and even adults sometimes!), always be careful with hot oven racks, hot baking pans, and hot liquids. Use oven mitts, and ensure hot items are placed on a heat-safe surface away from the edge of the counter.

Get ready to fill your kitchen with the scent of the holidays! This unique Christmas cupcake takes the warmth of classic gingerbread and combines it with the creamy, festive spice of eggnog. The secret ingredient? A hint of brandy in the frosting!

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Ingredients

For the Gingerbread Eggnog Cupcakes:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup packed brown sugar
• ¼ cup molasses (unsulphured baking molasses preferred)
• 1 large egg (at room temperature)
• ¾ cup eggnog (full-fat is best, at room temperature)

For the Brandy Buttercream Frosting:

• 1 cup (2 sticks) unsalted butter, softened
• 3 ½ cups confectioners' sugar (powdered sugar)
• ¼ cup eggnog
• 1-2 tablespoons brandy (or rum, or vanilla extract for non-alcoholic)
• ¼ teaspoon nutmeg
• Pinch of salt

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👩‍🍳 Instructions

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1. Step 1: Prep & Combine Dry Ingredients

   1. Preheat your oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
   2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set aside.

2. Step 2: Cream Wet Ingredients

   1. In a large bowl, use an electric mixer to beat the softened butter until creamy.
   2. Add the brown sugar and molasses and beat until light and fluffy (about 3 minutes).
   3. Beat in the egg until fully combined.

3. Step 3: Alternate Wet and Dry

   1. On low speed, gradually add the dry mixture to the wet mixture, alternating with the eggnog, beginning and ending with the dry ingredients (Dry-Wet-Dry-Wet-Dry). Mix until just combined, being careful not to overmix.

4. Step 4: Bake

   1. Fill the cupcake liners ⅔ full.
   2. Bake for 16-18 minutes, or until a toothpick inserted into the center comes out clean.
   3. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

5. Step 5: Make the Brandy Buttercream

   1. Beat the softened butter until light and fluffy.
   2. Gradually add the confectioners' sugar, mixing on low speed until combined, then beat on high until smooth.
   3. Add the eggnog, brandy (or substitute), nutmeg, and salt. Beat on high for 3 minutes until the frosting is super light and airy.

6. Step 6: Frost & Garnish

   1. Once the cupcakes are cool, frost generously.
   2. Garnish Suggestion: Top with a sprinkle of ground nutmeg, a tiny gingerbread cutout, or a piece of candied ginger.

This recipe is designed to be super easy, using a method that reduces the need for creaming and alternating ingredients. It focuses on simple whisking and mixing, perfect for little hands!

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Ingredients

For the Vanilla Cupcakes:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup (1 stick) unsalted butter, melted and cooled slightly
• ½ cup milk (any kind, at room temperature)
• 1 teaspoon vanilla extract
• 2 large eggs
• ¼ cup rainbow sprinkles (the more the merrier!)

For the Fluffy Vanilla Frosting:

• ½ cup (1 stick) unsalted butter, softened
• 2 cups confectioners' sugar (powdered sugar)
• 2-3 tablespoons milk or heavy cream
• ½ teaspoon vanilla extract
• Extra sprinkles for topping!

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🧑‍🍳 Easy-Peasy Instructions

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(Always have an adult help with the oven and hot items!)

1. Step 1: Prep and Dry Mix

   1. Preheat the oven to 350°F (175°C). Line a muffin tin with 12 paper liners.
   2. In a large bowl, mix the flour, sugar, baking powder, and salt using a whisk or spoon until everything is mixed well.

2. Step 2: Add Wet Ingredients

   1. In a separate cup or small bowl, quickly whisk the milk, vanilla extract, and eggs together.
   2. Pour the melted butter into the dry ingredients. Stir just until small crumbs form.
   3. Pour the milk mixture into the large bowl. Mix gently with a wooden spoon or spatula until just combined—don't mix too long!

3. Step 3: Add the Rainbows!

   1. Gently fold in the ¼ cup of rainbow sprinkles.
   2. Fill the cupcake liners ⅔ full.
   3. Bake for 15-18 minutes. An adult should check if a toothpick comes out clean.
   4. Let cool completely on a rack.

4. Step 4: Make the Simple Frosting

   1. Have an adult beat the softened butter with an electric mixer until it is fluffy (about 1 minute).
   2. Add the confectioners' sugar one cup at a time, mixing slowly first, then beating on medium speed.
   3. Add the vanilla extract and 2 tablespoons of milk. Beat until smooth. Add the last tablespoon of milk if the frosting seems too stiff.
   4. Frost the cooled cupcakes and cover them with extra sprinkles!