45 Best Filled Cupcake Recipes

Cupcakes are delightful on their own, but filled cupcakes take this classic treat to an entirely new level. With a surprise center in every bite—whether it’s gooey caramel, luscious ganache, tangy fruit preserves, or creamy peanut butter—filled cupcakes offer a burst of flavor that elevates them from simple to sensational.

Whether you’re baking for a birthday party, a holiday gathering, or just treating yourself, filled cupcakes are versatile and fun to make. You can mix and match fillings, frostings, and cupcake bases to create your own custom combinations. From indulgent options like Nutella or chocolate ganache to fruity delights like raspberry jam or mango curd, there’s a filled cupcake recipe to suit every occasion and craving.

In this article, we’ve rounded up 45 of the best filled cupcake recipes. From classics like Boston Cream and S’mores to creative twists like Piñata Cupcakes and Reese’s Peanut Butter Cupcakes, you’re sure to find inspiration for your next baking adventure. So grab your apron and get ready to bake your way into cupcake heaven!

1. White Chocolate Raspberry Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk, at room temperature

For the Raspberry Filling:

1 cup (240g) raspberry jam or preserves (seedless, if preferred)

For the White Chocolate Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
3 ounces (85g) white chocolate, melted and cooled
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract
Pinch of salt

For Garnish:

Fresh raspberries or white chocolate shavings (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together flour, baking powder, and salt in a bowl. In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. Add vanilla extract, then alternate adding the dry ingredients and milk in three additions, mixing until smooth. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
Prepare the filling by transferring raspberry jam to a piping bag or small ziplock bag.
Make the frosting by melting the white chocolate and letting it cool. Beat the butter until creamy, then gradually add powdered sugar. Mix in the cooled white chocolate, heavy cream, vanilla, and salt until smooth and fluffy.
Use a knife or cupcake corer to hollow out the center of each cupcake. Fill the centers with raspberry jam.
Pipe the white chocolate buttercream on top of the cupcakes and garnish with fresh raspberries or white chocolate shavings.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Bring to room temperature before serving.

2. Mango Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) mango puree, fresh or canned
¼ cup (60ml) whole milk

For the Mango Filling:

1 cup (240g) mango curd (store-bought or homemade)

For the Mango Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
¼ cup (60ml) mango puree
1 teaspoon vanilla extract
Pinch of salt

For Garnish:

Fresh mango slices or dried mango (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. Add vanilla extract, followed by the mango puree and milk, mixing until combined. Gradually add the dry ingredients, stirring until smooth. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
Transfer mango curd to a piping bag or ziplock bag for filling.
Make the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in the mango puree, vanilla extract, and salt until smooth and fluffy.
Use a knife or cupcake corer to hollow out the center of each cupcake. Fill the centers with mango curd.
Pipe the mango frosting on top of the cupcakes and garnish with fresh mango slices or dried mango, if desired.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week. Bring to room temperature before serving.

3. Chocolate Raspberry Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Raspberry Filling:

1 cup (240g) raspberry preserves or seedless raspberry jam

For the Ganache Frosting:

1 cup (170g) semisweet chocolate chips
½ cup (120ml) heavy cream

For Garnish:

Fresh raspberries (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. Add vanilla extract, then alternate adding the dry ingredients and milk in three additions. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
Prepare the ganache by heating the heavy cream until just simmering. Pour it over the chocolate chips and let sit for 2 minutes, then stir until smooth. Let cool to a spreadable consistency.
Use a knife or cupcake corer to hollow out the center of each cupcake. Fill the centers with raspberry preserves or jam.
Spread or pipe the ganache over the cupcakes and garnish with fresh raspberries, if desired.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

4. Nutella Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Nutella Filling:

1 cup (240g) Nutella

For the Nutella Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
½ cup (120g) Nutella
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract
Pinch of salt

For Garnish:

Crushed hazelnuts or a drizzle of Nutella (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. Add vanilla extract, then alternate adding the dry ingredients and milk in three additions. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
Transfer Nutella to a piping bag or ziplock bag for filling.
Make the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in Nutella, heavy cream, vanilla extract, and salt until smooth and fluffy.
Use a knife or cupcake corer to hollow out the center of each cupcake. Fill the centers with Nutella.
Pipe the Nutella frosting on top of the cupcakes and garnish with crushed hazelnuts or a drizzle of Nutella.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

5. Biscoff Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Biscoff Filling:

1 cup (240g) Biscoff spread

For the Biscoff Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
½ cup (120g) Biscoff spread
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract

For Garnish:

Crushed Biscoff cookies or a drizzle of Biscoff spread (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. Add vanilla extract and alternate adding the dry ingredients and milk in three additions. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
Use a piping bag or ziplock bag to fill with Biscoff spread for the cupcake centers.
Make the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in Biscoff spread, heavy cream, and vanilla extract until smooth and fluffy.
Hollow out the center of each cupcake using a knife or cupcake corer. Fill the centers with Biscoff spread.
Pipe the Biscoff frosting on top of the cupcakes and garnish with crushed Biscoff cookies or a drizzle of Biscoff spread.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

6. Strawberry Filled Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Strawberry Filling:

1 cup (240g) strawberry jam or preserves

For the Strawberry Cream Cheese Frosting:

½ cup (115g) unsalted butter, softened
8 ounces (225g) cream cheese, softened
2 cups (250g) powdered sugar
¼ cup (60ml) strawberry puree or strawberry jam
1 teaspoon vanilla extract

For Garnish:

Fresh strawberry slices (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. Add vanilla extract and alternate adding the dry ingredients and milk in three additions. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
Transfer strawberry jam to a piping bag or ziplock bag for filling.
Make the frosting by beating the butter and cream cheese until smooth. Gradually add powdered sugar, then mix in strawberry puree or jam and vanilla extract until creamy and fluffy.
Use a knife or cupcake corer to hollow out the center of each cupcake. Fill the centers with strawberry jam.
Pipe the strawberry cream cheese frosting on top of the cupcakes and garnish with fresh strawberry slices, if desired.
Store in an airtight container in the refrigerator for up to 3 days.

7. Chocolate Caramel Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Caramel Filling:

1 cup (240g) caramel sauce

For the Caramel Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
½ cup (120ml) caramel sauce
1 teaspoon vanilla extract
Pinch of salt

For Garnish:

Caramel drizzle or chocolate chips (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. Add vanilla extract and alternate adding the dry ingredients and milk in three additions. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
Fill a piping bag with caramel sauce for the cupcake centers.
Make the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in caramel sauce, vanilla extract, and salt until smooth and fluffy.
Hollow out the center of each cupcake using a knife or cupcake corer. Fill the centers with caramel sauce.
Pipe the caramel buttercream on top of the cupcakes and garnish with a caramel drizzle or chocolate chips.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

8. Christmas Tree Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Chocolate Ganache Filling:

1 cup (170g) semisweet chocolate chips
½ cup (120ml) heavy cream

For the Christmas Tree Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract
Green gel food coloring
Sprinkles and candy stars for decoration

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In a separate bowl, cream the butter and sugar until light and fluffy, then mix in eggs one at a time. Add vanilla extract, followed by the dry ingredients and milk in alternating additions. Divide the batter evenly among the cupcake liners and bake for 18–20 minutes. Let cool completely.
To prepare the ganache, heat the heavy cream until just simmering, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth. Cool until thickened but still pipeable.
Make the frosting by beating the butter until creamy. Gradually add powdered sugar, then mix in heavy cream, vanilla extract, and green food coloring until the desired shade is achieved.
Hollow out the center of each cupcake using a knife or cupcake corer and fill with chocolate ganache.
Pipe the green frosting onto each cupcake in a tall swirl to resemble a Christmas tree. Decorate with sprinkles and candy stars.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

9. Apple Pie Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Apple Pie Filling:

2 medium apples, peeled and diced
¼ cup (50g) granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
1 tablespoon (15g) butter

For the Streusel Topping:

½ cup (65g) all-purpose flour
½ cup (100g) brown sugar
¼ cup (60g) cold butter, cubed

For the Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1 teaspoon vanilla extract
2 tablespoons (30ml) heavy cream

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a bowl. In a separate bowl, cream the butter and sugar, then mix in eggs one at a time. Add vanilla extract, then alternate adding the dry ingredients and milk. Divide the batter among the liners and bake for 18–20 minutes. Let cool completely.
For the filling, heat butter in a skillet, then add the diced apples, sugar, cinnamon, and nutmeg. Cook until the apples are softened. Set aside to cool.
To make the streusel, combine flour and brown sugar in a bowl, then cut in the butter until crumbly. Bake the streusel on a baking sheet at 350°F (175°C) for 8–10 minutes or until golden.
Make the frosting by beating the butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with the apple pie mixture. Pipe the frosting on top, then sprinkle with the baked streusel topping.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

10. Poppy Seed Lemon Filled Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
2 tablespoons poppy seeds
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
2 teaspoons lemon zest
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Lemon Filling:

1 cup (240g) lemon curd

For the Lemon Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) lemon juice
1 teaspoon lemon zest

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together flour, baking powder, poppy seeds, and salt. In a separate bowl, cream butter and sugar, then mix in eggs, lemon zest, and vanilla. Alternate adding the dry ingredients and milk. Divide the batter among the liners and bake for 18–20 minutes. Let cool completely.
Transfer the lemon curd to a piping bag or ziplock bag for filling.
Make the frosting by beating the butter until creamy. Gradually add powdered sugar, lemon juice, and zest until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with lemon curd. Pipe the frosting on top.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

11. Raspberry Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Raspberry Filling:

1 cup (240g) raspberry jam or preserves

For the Raspberry Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
¼ cup (60ml) raspberry puree or seedless raspberry jam
1 teaspoon vanilla extract

For Garnish:

Fresh raspberries (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then add eggs one at a time. Mix in vanilla, followed by alternating additions of the dry ingredients and milk. Divide the batter among liners and bake for 18–20 minutes. Let cool completely.
Fill a piping bag with raspberry jam or preserves.
For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in raspberry puree or jam and vanilla until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with raspberry jam. Pipe raspberry buttercream on top and garnish with fresh raspberries.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

12. Sugar Plum Fairy Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon almond extract
½ cup (120ml) whole milk

For the Plum Filling:

1 cup (240g) plum jam or preserves

For the Almond Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1 teaspoon almond extract
2 tablespoons (30ml) milk or heavy cream

For Garnish:

Edible glitter or sliced almonds (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together flour, baking powder, and salt in a medium bowl. In another bowl, cream butter and sugar, then mix in eggs one at a time. Add almond extract and alternate the dry ingredients with milk, mixing until smooth. Divide the batter among liners and bake for 18–20 minutes. Let cool completely.
Transfer plum jam to a piping bag.
For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in almond extract and milk or cream until fluffy.
Hollow out the centers of the cupcakes and fill with plum jam. Pipe almond buttercream on top and garnish with edible glitter or sliced almonds.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

13. Boston Cream Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Custard Filling:

1 cup (240ml) whole milk
3 large egg yolks
¼ cup (50g) granulated sugar
2 tablespoons (15g) cornstarch
1 teaspoon vanilla extract

For the Ganache Topping:

1 cup (170g) semisweet chocolate chips
½ cup (120ml) heavy cream

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then add eggs one at a time. Mix in vanilla, then alternate adding the dry ingredients and milk. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
For the custard, heat milk in a saucepan until warm. In a bowl, whisk egg yolks, sugar, and cornstarch. Gradually whisk warm milk into the egg mixture, then return to the pan and cook over medium heat, stirring constantly, until thickened. Stir in vanilla and let cool.
For the ganache, heat heavy cream until just simmering. Pour over chocolate chips and let sit for 2 minutes, then stir until smooth. Let cool slightly.
Hollow out the centers of the cupcakes and fill with custard. Dip the tops of the cupcakes into the ganache and allow it to set.
Store in an airtight container in the refrigerator for up to 3 days.

14. Cheesecake Stuffed Chocolate Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Cheesecake Filling:

8 ounces (225g) cream cheese, softened
¼ cup (50g) granulated sugar
1 large egg
½ teaspoon vanilla extract

For the Chocolate Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
¼ cup (60g) unsweetened cocoa powder
2 tablespoons (30ml) milk or heavy cream
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl. In another bowl, cream butter and sugar, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk. Divide the batter evenly among the liners.
To make the cheesecake filling, beat cream cheese and sugar until smooth. Mix in the egg and vanilla until combined. Spoon about 1 tablespoon of cheesecake filling into the center of each cupcake batter.
Bake for 18–20 minutes or until the cupcakes are set. Let cool completely.
For the frosting, beat butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in milk and vanilla extract until smooth and fluffy.
Pipe the frosting on top of the cupcakes. Store in an airtight container in the refrigerator for up to 3 days.

15. Peanut Butter Filled Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Peanut Butter Filling:

½ cup (120g) creamy peanut butter
¼ cup (50g) powdered sugar

For the Peanut Butter Frosting:

½ cup (115g) unsalted butter, softened
½ cup (120g) creamy peanut butter
2 cups (250g) powdered sugar
2 tablespoons (30ml) milk or heavy cream
1 teaspoon vanilla extract

For Garnish:

Chopped peanuts (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar, then add eggs and vanilla. Alternate adding the dry ingredients and milk. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
For the filling, mix peanut butter and powdered sugar until smooth. Transfer to a piping bag.
For the frosting, beat butter and peanut butter until creamy. Gradually add powdered sugar, then mix in milk and vanilla until fluffy.
Hollow out the centers of the cupcakes and fill with the peanut butter mixture. Pipe the frosting on top and garnish with chopped peanuts, if desired.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

16. Lamington Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Jam Filling:

1 cup (240g) raspberry or strawberry jam

For the Chocolate Coating:

1 cup (170g) semisweet chocolate chips
½ cup (120ml) heavy cream

For Garnish:

1 cup (100g) shredded coconut

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar, then add eggs and vanilla. Alternate adding the dry ingredients and milk. Divide the batter among liners and bake for 18–20 minutes. Let cool completely.
For the coating, heat the cream until just simmering, then pour over the chocolate chips. Let sit for 2 minutes, then stir until smooth.
Hollow out the centers of the cupcakes and fill with jam. Dip the tops of the cupcakes into the chocolate coating, then immediately sprinkle or roll in shredded coconut.
Let the chocolate set before serving. Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

17. White Chocolate Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the White Chocolate Ganache Filling:

4 ounces (115g) white chocolate, chopped
¼ cup (60ml) heavy cream

For the White Chocolate Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
3 ounces (85g) melted white chocolate
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract

For Garnish:

White chocolate shavings or pearls (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter among liners and bake for 18–20 minutes. Let cool completely.
To make the ganache, heat heavy cream until just simmering, then pour over chopped white chocolate. Let sit for 2 minutes, then stir until smooth. Cool until thickened but still pourable.
For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in melted white chocolate, heavy cream, and vanilla extract until fluffy.
Hollow out the centers of the cupcakes and fill with white chocolate ganache. Pipe the white chocolate buttercream on top and garnish with white chocolate shavings or pearls.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

18. White Chocolate Raspberry Cheesecake Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Raspberry Cheesecake Filling:

4 ounces (115g) cream cheese, softened
¼ cup (60g) raspberry preserves
2 tablespoons (30g) granulated sugar

For the White Chocolate Ganache Frosting:

4 ounces (115g) white chocolate, chopped
¼ cup (60ml) heavy cream

For Garnish:

Fresh raspberries or white chocolate curls (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter among liners and bake for 18–20 minutes. Let cool completely.
To make the filling, beat cream cheese, raspberry preserves, and sugar until smooth.
To prepare the frosting, heat the heavy cream until simmering, then pour over chopped white chocolate. Let sit for 2 minutes, then stir until smooth. Cool to a spreadable consistency.
Hollow out the centers of the cupcakes and fill with the raspberry cheesecake mixture. Spread or pipe the white chocolate ganache on top. Garnish with fresh raspberries or white chocolate curls.
Store in an airtight container in the refrigerator for up to 3 days.

19. Dark Chocolate Raspberry Curd Filled Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Raspberry Curd Filling:

1 cup (125g) fresh raspberries
¼ cup (50g) granulated sugar
2 large egg yolks
2 tablespoons (15g) cornstarch
2 tablespoons (30ml) lemon juice

For the Dark Chocolate Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
½ cup (60g) unsweetened cocoa powder
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter among liners and bake for 18–20 minutes. Let cool completely.
For the raspberry curd, blend raspberries until smooth and strain to remove seeds. Heat the raspberry puree with sugar, cornstarch, and lemon juice, whisking until thickened. Cool completely.
For the frosting, beat butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in heavy cream and vanilla extract until fluffy.
Hollow out the centers of the cupcakes and fill with raspberry curd. Pipe the dark chocolate frosting on top.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

20. Cherry Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ cup (120ml) whole milk

For the Cherry Filling:

1 cup (240g) cherry pie filling or cherry preserves

For the Cherry Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
¼ cup (60ml) cherry puree or cherry preserves
1 teaspoon vanilla extract

For Garnish:

Fresh cherries or maraschino cherries (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs, vanilla extract, and almond extract if using. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among the liners and bake for 18–20 minutes. Let cool completely.
Transfer cherry pie filling or preserves to a piping bag.
For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in cherry puree or preserves and vanilla extract until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with cherry filling. Pipe cherry buttercream on top and garnish with fresh cherries or maraschino cherries.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

21. Chocolate Covered Strawberry Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Strawberry Filling:

1 cup (240g) strawberry jam

For the Chocolate Ganache:

1 cup (170g) semisweet chocolate chips
½ cup (120ml) heavy cream

For Garnish:

Fresh strawberries

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and vanilla extract. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among the liners and bake for 18–20 minutes. Let cool completely.
Transfer strawberry jam to a piping bag.
To prepare the ganache, heat heavy cream until just simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
Hollow out the centers of the cupcakes and fill with strawberry jam. Dip the tops of the cupcakes into the ganache.
Garnish each cupcake with a fresh strawberry.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

22. Funfetti Cream Pie Filled Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk
¼ cup (40g) rainbow sprinkles

For the Cream Filling:

1 cup (240ml) vanilla pudding

For the Vanilla Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract

For Garnish:

Additional rainbow sprinkles

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, salt, and sprinkles. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and vanilla extract. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among the liners and bake for 18–20 minutes. Let cool completely.
Transfer vanilla pudding to a piping bag.
For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in heavy cream and vanilla extract until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with vanilla pudding. Pipe vanilla buttercream on top and garnish with rainbow sprinkles.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

23. Homemade Hostess Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Marshmallow Filling:

1 cup (100g) marshmallow fluff
½ cup (115g) unsalted butter, softened
1 cup (125g) powdered sugar

For the Ganache:

1 cup (170g) semisweet chocolate chips
½ cup (120ml) heavy cream

For Garnish:

White icing for the signature squiggle

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. In another bowl, cream butter and sugar, then add eggs and vanilla. Alternate adding the dry ingredients and milk. Divide the batter among liners and bake for 18–20 minutes. Let cool completely.
For the filling, beat marshmallow fluff, butter, and powdered sugar until smooth. Transfer to a piping bag.
For the ganache, heat heavy cream until simmering, then pour over chocolate chips. Let sit for 2 minutes, then stir until smooth.
Hollow out the centers of the cupcakes and fill with marshmallow filling. Dip the tops of the cupcakes into the ganache and let set.
Pipe the classic Hostess squiggle design on top with white icing.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

24. Sweet Heart Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Cream Cheese Filling:

8 ounces (225g) cream cheese, softened
¼ cup (50g) granulated sugar
1 teaspoon vanilla extract

For the Buttercream Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract
Red or pink gel food coloring

For Garnish:

Heart-shaped sprinkles or candy decorations

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then add eggs one at a time, followed by vanilla. Alternate adding the dry ingredients and milk. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
For the filling, beat cream cheese, sugar, and vanilla until smooth. Transfer to a piping bag.
For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in heavy cream, vanilla, and gel food coloring until fluffy and tinted to your desired shade.
Hollow out the centers of the cupcakes and fill with cream cheese mixture. Pipe buttercream frosting on top and garnish with heart-shaped sprinkles or candies.
Store in an airtight container in the refrigerator for up to 3 days.

25. Dulce De Leche Mocha Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon espresso powder
½ cup (120ml) whole milk

For the Dulce De Leche Filling:

1 cup (240g) dulce de leche

For the Mocha Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
¼ cup (60g) unsweetened cocoa powder
1 teaspoon espresso powder dissolved in 2 tablespoons (30ml) hot water
1 teaspoon vanilla extract

For Garnish:

Caramel drizzle or chocolate shavings

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar, then add eggs and vanilla. Dissolve espresso powder in hot water and mix into the batter. Alternate adding the dry ingredients and milk. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer dulce de leche to a piping bag.
For the frosting, beat butter until creamy, then gradually add powdered sugar and cocoa powder. Mix in espresso mixture and vanilla extract until fluffy.
Hollow out the centers of the cupcakes and fill with dulce de leche. Pipe mocha buttercream on top and garnish with caramel drizzle or chocolate shavings.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

26. Blueberry Filled Cupcakes with Crème Fraîche Frosting

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Blueberry Filling:

1 cup (150g) fresh or frozen blueberries
¼ cup (50g) granulated sugar
1 teaspoon lemon juice

For the Crème Fraîche Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
½ cup (120ml) crème fraîche
1 teaspoon vanilla extract

For Garnish:

Fresh blueberries or lemon zest

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then add eggs and vanilla. Alternate adding the dry ingredients and milk. Divide the batter among liners and bake for 18–20 minutes. Let cool completely.
For the filling, heat blueberries, sugar, and lemon juice in a saucepan until thickened. Let cool before transferring to a piping bag.
For the frosting, beat butter until creamy, then gradually add powdered sugar. Mix in crème fraîche and vanilla until fluffy.
Hollow out the centers of the cupcakes and fill with blueberry mixture. Pipe crème fraîche frosting on top and garnish with fresh blueberries or lemon zest.
Store in an airtight container in the refrigerator for up to 3 days.

27. White Chocolate Strawberry Filled Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Strawberry Filling:

1 cup (240g) strawberry jam

For the White Chocolate Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
3 ounces (85g) white chocolate, melted and cooled
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract

For Garnish:

Fresh strawberries or white chocolate curls

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer strawberry jam to a piping bag.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in melted white chocolate, heavy cream, and vanilla extract until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with strawberry jam. Pipe white chocolate buttercream on top and garnish with fresh strawberries or white chocolate curls.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

28. Berry Filled Cupcakes with Cream Cheese Frosting

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Berry Filling:

1 cup (240g) mixed berry compote (blueberries, raspberries, strawberries)

For the Cream Cheese Frosting:

½ cup (115g) unsalted butter, softened
8 ounces (225g) cream cheese, softened
2 cups (250g) powdered sugar
1 teaspoon vanilla extract

For Garnish:

Fresh berries (optional)

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer berry compote to a piping bag.
For the frosting, beat butter and cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
Hollow out the centers of the cupcakes and fill with mixed berry compote. Pipe cream cheese frosting on top and garnish with fresh berries, if desired.
Store in an airtight container in the refrigerator for up to 3 days.

29. Chocolate Cookie Dough Stuffed Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Cookie Dough Filling:

½ cup (115g) unsalted butter, softened
½ cup (100g) brown sugar
½ cup (125g) all-purpose flour
¼ cup (60ml) milk
½ cup (100g) mini chocolate chips

For the Chocolate Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
¼ cup (60g) unsweetened cocoa powder
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract

For Garnish:

Mini chocolate chips

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar, then add eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
For the filling, beat butter and brown sugar until smooth. Mix in flour, milk, and chocolate chips until a cookie dough consistency forms.
For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in heavy cream and vanilla until fluffy.
Hollow out the centers of the cupcakes and fill with cookie dough. Pipe chocolate frosting on top and garnish with mini chocolate chips.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

30. Almond Wedding Cake Cupcakes with Raspberry Filling

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon almond extract
½ cup (120ml) whole milk

For the Raspberry Filling:

1 cup (240g) raspberry preserves

For the Almond Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) milk or heavy cream
1 teaspoon almond extract

For Garnish:

Sliced almonds or fresh raspberries

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and almond extract. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer raspberry preserves to a piping bag.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in milk and almond extract until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with raspberry preserves. Pipe almond buttercream on top and garnish with sliced almonds or fresh raspberries.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

31. Pumpkin Better Than Sex Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 cup (240ml) pumpkin puree
½ cup (120ml) whole milk

For the Caramel Filling:

1 cup (240g) caramel sauce

For the Whipped Cream Frosting:

1 cup (240ml) heavy cream
¼ cup (30g) powdered sugar
1 teaspoon vanilla extract

For Garnish:

Crumbled toffee or caramel drizzle

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, cloves, and salt. In another bowl, cream butter and sugar, then mix in eggs and pumpkin puree. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter among liners and bake for 18–20 minutes. Let cool completely.
Transfer caramel sauce to a piping bag.
For the frosting, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Hollow out the centers of the cupcakes and fill with caramel sauce. Pipe whipped cream frosting on top and garnish with crumbled toffee or a drizzle of caramel.
Store in an airtight container in the refrigerator for up to 3 days.

32. Pecan Pie Filled Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) brown sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Pecan Pie Filling:

1 cup (200g) chopped pecans
½ cup (120ml) corn syrup
½ cup (100g) brown sugar
1 teaspoon vanilla extract

For the Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) milk
1 teaspoon vanilla extract

For Garnish:

Additional chopped pecans

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt. In another bowl, cream butter and sugar, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
For the filling, combine pecans, corn syrup, brown sugar, and vanilla in a saucepan. Cook over medium heat until the mixture thickens slightly. Let cool.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in milk and vanilla extract until smooth.
Hollow out the centers of the cupcakes and fill with pecan pie filling. Pipe frosting on top and garnish with additional chopped pecans.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

33. Coconut Blackberry Filled Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon coconut extract
½ cup (120ml) coconut milk

For the Blackberry Filling:

1 cup (240g) blackberry jam or preserves

For the Coconut Cream Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) coconut milk
1 teaspoon coconut extract

For Garnish:

Toasted coconut flakes or fresh blackberries

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and coconut extract. Alternate adding the dry ingredients and coconut milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer blackberry jam to a piping bag.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in coconut milk and coconut extract until fluffy.
Hollow out the centers of the cupcakes and fill with blackberry jam. Pipe the coconut cream frosting on top and garnish with toasted coconut flakes or fresh blackberries.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

34. Piñata Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Filling:

½ cup (100g) assorted small candies or sprinkles

For the Buttercream Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) milk
1 teaspoon vanilla extract

For Garnish:

Additional sprinkles

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Hollow out the centers of the cupcakes and fill with small candies or sprinkles.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in milk and vanilla extract until smooth and fluffy.
Pipe the frosting on top of the cupcakes and garnish with additional sprinkles.
Store in an airtight container at room temperature for up to 2 days.

35. Cranberry Vanilla Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Cranberry Filling:

1 cup (240g) cranberry sauce

For the Vanilla Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) heavy cream
1 teaspoon vanilla extract

For Garnish:

Sugared cranberries or fresh cranberries

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer cranberry sauce to a piping bag.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in heavy cream and vanilla extract until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with cranberry sauce. Pipe vanilla buttercream on top and garnish with sugared cranberries or fresh cranberries.
Store in an airtight container in the refrigerator for up to 3 days.

36. Banana Caramel Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
¾ cup (150g) granulated sugar
2 large bananas, mashed
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Caramel Filling:

1 cup (240g) caramel sauce

For the Caramel Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
½ cup (120ml) caramel sauce
2 tablespoons (30ml) heavy cream

For Garnish:

Banana slices or caramel drizzle

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in the mashed bananas. Add eggs and vanilla, followed by alternating additions of the dry ingredients and milk. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer caramel sauce to a piping bag.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in caramel sauce and heavy cream until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with caramel sauce. Pipe caramel buttercream on top and garnish with banana slices or a drizzle of caramel.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

37. Cannoli Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Cannoli Filling:

1 cup (225g) ricotta cheese, drained
½ cup (60g) powdered sugar
½ teaspoon vanilla extract
¼ cup (50g) mini chocolate chips

For the Mascarpone Frosting:

½ cup (115g) mascarpone cheese
½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1 teaspoon vanilla extract

For Garnish:

Mini chocolate chips or crushed cannoli shells

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
For the filling, beat ricotta, powdered sugar, and vanilla until smooth. Fold in mini chocolate chips.
For the frosting, beat mascarpone and butter until creamy. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
Hollow out the centers of the cupcakes and fill with the cannoli mixture. Pipe mascarpone frosting on top and garnish with mini chocolate chips or crushed cannoli shells.
Store in an airtight container in the refrigerator for up to 3 days.

38. Reese’s Peanut Butter Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Peanut Butter Filling:

½ cup (120g) creamy peanut butter

For the Peanut Butter Frosting:

½ cup (115g) unsalted butter, softened
½ cup (120g) creamy peanut butter
2 cups (250g) powdered sugar
2 tablespoons (30ml) milk

For Garnish:

Mini Reese’s cups or chopped Reese’s pieces

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy, then add eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer peanut butter to a piping bag.
For the frosting, beat butter and peanut butter until creamy. Gradually add powdered sugar and milk, mixing until fluffy.
Hollow out the centers of the cupcakes and fill with peanut butter. Pipe peanut butter frosting on top and garnish with mini Reese’s cups or chopped Reese’s pieces.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

39. Churro Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon ground cinnamon
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Dulce de Leche Filling:

1 cup (240g) dulce de leche

For the Cinnamon Sugar Topping:

¼ cup (50g) granulated sugar
1 teaspoon ground cinnamon

For the Cinnamon Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
1 teaspoon ground cinnamon
2 tablespoons (30ml) milk or heavy cream

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer dulce de leche to a piping bag.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in cinnamon and milk until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with dulce de leche. Pipe cinnamon buttercream on top. Mix granulated sugar and cinnamon, then sprinkle the mixture over the frosted cupcakes.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

40. S’mores Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Marshmallow Filling:

1 cup (100g) marshmallow fluff

For the Graham Cracker Crust:

1 cup (100g) graham cracker crumbs
¼ cup (60g) melted butter

For the Chocolate Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
¼ cup (60g) unsweetened cocoa powder
2 tablespoons (30ml) heavy cream

For Garnish:

Mini marshmallows and graham cracker pieces

Directions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and prepare the graham cracker crust by mixing graham cracker crumbs with melted butter. Press 1 tablespoon of the crust mixture into the bottom of each liner.
In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar, then add eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter over the graham cracker crusts and bake for 18–20 minutes. Let cool completely.
Hollow out the centers of the cupcakes and fill with marshmallow fluff.
For the frosting, beat butter until creamy. Gradually add powdered sugar and cocoa powder, then mix in heavy cream until fluffy. Pipe the frosting on top of the cupcakes.
Garnish with mini marshmallows and graham cracker pieces.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

41. Lemon Blueberry Filled Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 teaspoons lemon zest
½ cup (120ml) whole milk

For the Blueberry Filling:

1 cup (240g) blueberry compote

For the Lemon Buttercream:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) lemon juice
1 teaspoon lemon zest

For Garnish:

Fresh blueberries or lemon zest

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs, vanilla, and lemon zest. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer blueberry compote to a piping bag.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in lemon juice and zest until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with blueberry compote. Pipe lemon buttercream on top and garnish with fresh blueberries or lemon zest.
Store in an airtight container in the refrigerator for up to 3 days.

42. Pistachio Filled Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ cup (120ml) whole milk

For the Pistachio Filling:

¾ cup (180g) pistachio cream or pistachio butter

For the Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
¼ cup (60ml) heavy cream
1 teaspoon vanilla extract
2 tablespoons (15g) finely ground pistachios

For Garnish:

Crushed pistachios

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs, vanilla extract, and almond extract if using. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer pistachio cream or pistachio butter to a piping bag.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in heavy cream, vanilla extract, and ground pistachios until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with pistachio cream. Pipe the frosting on top and garnish with crushed pistachios.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

43. Mocha Latte Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) brewed coffee, cooled

For the Filling:

1 cup (240ml) coffee-flavored whipped cream or mocha mousse

For the Frosting:

½ cup (115g) unsalted butter, softened
2 cups (250g) powdered sugar
2 tablespoons (30ml) brewed coffee
1 teaspoon vanilla extract

For Garnish:

Chocolate-covered coffee beans or a dusting of cocoa powder

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy, then add eggs and vanilla. Alternate adding the dry ingredients and brewed coffee, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer coffee-flavored whipped cream or mocha mousse to a piping bag.
For the frosting, beat butter until creamy. Gradually add powdered sugar, then mix in brewed coffee and vanilla extract until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with whipped cream or mocha mousse. Pipe frosting on top and garnish with chocolate-covered coffee beans or a dusting of cocoa powder.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

44. Peanut Butter and Jelly Cupcakes

Ingredients

For the Cupcakes:

1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Filling:

1 cup (240g) strawberry or grape jelly

For the Peanut Butter Frosting:

½ cup (115g) unsalted butter, softened
½ cup (120g) creamy peanut butter
2 cups (250g) powdered sugar
2 tablespoons (30ml) milk

For Garnish:

Crushed peanuts or a drizzle of jelly

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, cream butter and sugar until light and fluffy, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer strawberry or grape jelly to a piping bag.
For the frosting, beat butter and peanut butter until creamy. Gradually add powdered sugar and milk, mixing until smooth and fluffy.
Hollow out the centers of the cupcakes and fill with jelly. Pipe peanut butter frosting on top and garnish with crushed peanuts or a drizzle of jelly.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to a week.

45. Black Forest Cupcakes

Ingredients

For the Cupcakes:

1 cup (125g) all-purpose flour
½ cup (60g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (115g) unsalted butter, softened
1 cup (200g) granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup (120ml) whole milk

For the Cherry Filling:

1 cup (240g) cherry pie filling

For the Whipped Cream Frosting:

1 cup (240ml) heavy cream
¼ cup (30g) powdered sugar
1 teaspoon vanilla extract

For Garnish:

Fresh cherries and chocolate shavings

Directions

Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl, cream butter and sugar, then mix in eggs and vanilla. Alternate adding the dry ingredients and milk, mixing until smooth. Divide the batter evenly among liners and bake for 18–20 minutes. Let cool completely.
Transfer cherry pie filling to a piping bag.
For the frosting, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
Hollow out the centers of the cupcakes and fill with cherry pie filling. Pipe whipped cream frosting on top and garnish with fresh cherries and chocolate shavings.
Store in an airtight container in the refrigerator for up to 3 days.