37 cake cup recipes

Simple blueberry cupcakes with two cups of fresh berries in a vanilla shortening batter. Mix everything together, scoop into muffin tins, and bake for 20 minutes.

Self-filled chocolate cupcakes with a cream cheese and chocolate chip center baked right in. No frosting needed when the filling does double duty.

These Special Peanut Butter Cookies combine creamy peanut butter, rich chocolate chips, crunchy peanuts, and miniature peanut butter cups for a delightful treat. Perfectly soft with a slight crisp edge, they’re a peanut butter lover’s dream!

Reese's fudge cookies with cocoa powder dough loaded with chopped peanut butter cups. A rich, dark chocolate drop cookie with melted peanut butter pockets in every bite.

Chunky peanut butter cookies loaded with chocolate chips, honey roasted peanuts, and chopped peanut butter cups. These blowout cookies are thick, chewy, and completely over the top.

Classic Watergate Cake made with pistachio pudding mix, white cake mix, and 7-Up for a moist, pale green retro showstopper. Topped with a fluffy pistachio "Cover-Up" icing, coconut, and chopped nuts.

Pumpkin bundt cake with two cups of mashed pumpkin, cinnamon, chopped pecans, and optional chocolate chips. Tall, moist, golden fall cake that serves 16.

Soft pumpkin chocolate chip cookies with cinnamon and a tender, cake-like crumb. A fall favorite that turns one cup of pumpkin puree into 36 chewy, spiced cookies.

Sweetish Hill bakery-style blueberry muffins: a tender cake-flour-and-AP-blend batter loaded with three full cups of fresh blueberries. Tall, golden-domed, bakery-quality muffins from a beloved Austin bakery.

Fresh pear Bundt cake with cinnamon and a powdered sugar glaze. A moist oil-based cake packed with 3 cups of sliced pears that stays tender for days.

Fresh apple and pecan cake packed with 4 cups of sliced apples and a full cup of nuts. Cinnamon-spiced, oil-based for a moist crumb that stays tender for days. Bakes in a 9x13 pan.

Chocolate mayonnaise cake is an old-fashioned secret for incredibly moist chocolate cake. A full cup of mayo replaces butter and adds richness without any greasy taste.

Lots O' Apple Cake is a fruit-forward one-bowl sheet cake loaded with five cups of fresh apples, warm cinnamon, honey, and chopped nuts. A fall baking staple.

Pistachio torte with 2 cups of finely chopped pistachios and breadcrumbs standing in for flour, lifted with beaten egg whites, and topped with a cup of lemon curd. A proper European-style celebration cake.

Fresh apple bundt cake packed with three cups of chopped apples and pecans in a thick, oil-based batter. More fruit than cake, with a dense, moist crumb that stays soft for days.

Kentucky pecan cake with applesauce, cinnamon, and a full cup of chopped pecans, lightened with whipped egg whites and baked in a tube pan. A dense, spiced Southern cake dusted with powdered sugar.