16 butter cupcake recipes

Quite easy to make, and these cupcakes were very moist and delicious. I doubled the bunch, and froze them in the freezer. Now I have two week worth snacks :)

Learn how to make buttery and moist white cupcakes with simple pantry ingredients of flour, milk, butter, and baking powder. It's a piece of cupcake.

Skinny chocolate cupcakes: deep, fudgy cocoa cupcakes made with pureed prunes instead of butter. Weight Watchers-friendly, lightning fast, and surprisingly rich. No one will guess the secret.

Mocha frosting: cocoa, instant coffee, butter, and powdered sugar whipped into a silky chocolate-coffee glaze. Pipes, spreads, and stays put on cakes, brownies, and cupcakes.

Cappuccino cupcakes blend espresso into a moist chocolate batter lightened with prune puree as a butter substitute. Topped with whipped cream and cocoa for that cafe-style finish.

Chunks of apples and buttermilk make these cupcakes incredibly moist and delicious. Use most whole wheat flour, some vegetable oil and some butter to make these cupcakes a lot healthier without losing any great flavor and texture.

No-bake French mint cupcakes with melted semi-sweet chocolate, butter, powdered sugar, and peppermint extract frozen in paper cups. Rich, fudgy, and truffle-like with a nutty crunch.

Moist chocolate cupcakes piped with creamy peanut butter filling, then topped with swirls of the same sweet cream cheese frosting for spooky Halloween treats.

Orange lemon frosting made with real citrus zest, fresh juice, butter, and egg whites beaten into powdered sugar. A bright, tangy buttercream for cakes and cupcakes.

Silky strawberry Swiss meringue buttercream made with real strawberry puree, whipped egg whites, and butter. Light, not too sweet, and naturally pink without a drop of food coloring. Pipes beautifully on cake or cupcakes.

Lemon cream cupcakes with sour cream batter, fresh lemon zest, and a tangy lemon buttercream frosting. Moist, dense, and bursting with bright citrus flavor.

Light sponge cupcakes filled with vanilla buttercream piped right into the center. A whipped-egg batter bakes airy and tender, then a hidden swirl of pink buttercream makes every bite a surprise.

Mini brownie cupcakes topped with a milk chocolate kiss that melts slightly into the warm batter. Made from boxed brownie mix, these 25 bite-sized treats are ready in under an hour. Kids go wild for them.

Scottish Pride cupcakes from one batter, two flavors: orange marmalade and chocolate coffee. A clever two-in-one recipe that yields 30 cupcakes from a single base.

Light, fluffy coconut cupcakes made with coconut syrup, cake flour, and whipped egg whites folded into a scalded milk batter. Topped with guava frosting for a tropical Hawaiian-style treat.

Mini chocolate chip cheesecakes: fudgy chocolate cupcake batter topped with a creamy cream cheese dollop and studded with mini chips. Pop-in-your-mouth sized, bake-sale ready, impossible to eat just one.