• 4.4 oz butter
• 6 tablespoons sugar
• 1 teaspoon vanilla
• 2 eggs
• 1 cup yogurt
• 2 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 10.6 oz strawberries, chopped

Strawberry yogurt cupcakes recipe instructions:

Beat softened butter with sugar, vanilla and eggs.

Pour yogurt in eggs and mix it all together.

Combine flour, baking powder and baking soda and mix that into eggs also.

Stir washed and chopped strawberries in cupcake mix.

Fill lined cupcake pans and bake strawberry cupcakes in the preheated oven to 350°F for about 20-25 minutes.

Cool cupcake cakes on a wire rack, sprinkle them with sugar powder and decorate them with strawberry jam or choose cup cake frosting from: Cupcake Frosting Recipes.

• 4.4 oz butter
• 6 tablespoons sugar
• 2 teaspoons vanilla sugar
• 1 egg
• 0.9 cup (7.05 oz) apple juice
• 10.6 oz flour
• 1 pinch salt
• 2 teaspoons baking powder
• 3 carrots (middle sized), grated
• 2 apples (middle sized), grated
• 2 tablespoons sugar powder (for decoration)

Homemade cupcakes recipe instructions:

Beat butter with sugar, vanilla sugar and egg.

Pour apple juice in butter, add flour, salt and baking powder in it and mix it all together.

Stir cleaned and grated carrots and apples in the cupcake mix.

Pour cupcake mixture into lined cupcake pan and bake in a preheated oven to 350°F for 25 minutes.

Sprinkle your apple carrot cupcakes with sugar powder.

• 4.5 oz butter, softened
• 7 tablespoons sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup milk
• 5.3 oz coconut flour
• 2 cups flour
• 1 tablespoon baking powder
• 1 pinch salt

Coconut cupcake cakes recipe instructions:

Beat butter with sugar and mix egg yolks in it.

Add vanilla, milk, coconut, flour and baking powder in butter and mix it.

Beat egg whites with pinch of salt and stir them in coconut mixture.

Pour cupcake mix into lined cupcake pan and bake in a preheated oven to 350°F for 25 minutes

Cool coconut cupcakes and sprinkle them with coconut or frost them with Cupcake Frosting.

• 4 eggs
• 2/3 cup sugar, granulated
• 1 lemon (lemon juice and lemon zest)
• 2.85 oz butter, softened
• 1 teaspoon vanilla extract
• 1 cup flour
• 1 tablespoon baking powder
• 1 pinch salt
• 2 tablespoons confectioners’ sugar

Easy lemon cupcake recipe instructions:

Beat egg yolks with sugar.

Mix lemon juice, lemon zest, butter, vanilla, flour and baking powder in egg yolks.

Beat egg whites with pinch of salt and stir it in the cupcake mix.

Fill cupcake pans and bake in the preheated oven to 350°F for about 20 minutes.

Sprinkle your lemon cupcakes with confectioners’ sugar or frost them with Lemon Cupcake Frosting.

• 3 cups flour
• 1 1/2 cups sugar
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 tablespoons cocoa powder
• 2 eggs
• 1 cup oil
• 1 cup whipping cream
• 1 tablespoon vanilla extract
• 1 tablespoon rum

Rum vanilla cup cake recipe instruction:

Mix flour, sugar, baking powder, salt and cocoa.

Separately beat eggs and mix oil, whipping cream, vanilla and rum in it.

Gradually stir flour mixture into whipping cream mix to get smooth mass.

Fill cupcake pans and bake in a preheated oven to 350°F for 25 minutes or until a toothpick inserted in the center comes out clean.

Cool cupcake cakes on a wire rack.

See and choose frosting for your cup cakes from: Cupcake Frosting Recipes.

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• 3 eggs
• 1 cup sugar, granulated
• 1 big grapefruit
• 1 cup buttermilk
• 1/2 cup unsalted butter, softened
• 1 teaspoon vanilla extract
• 3 cups flour
• 2 teaspoons baking powder
• 1 1/2 teaspoons ginger powder
• 1/2 teaspoon cinnamon powder

Ginger grapefruit cupcake recipe instruction:

Beat eggs with sugar. Mix juice with pulp from 1 grapefruit, buttermilk, butter and vanilla in it.

Combine flour, baking powder, ginger powder and cinnamon. Mix that in grapefruit mixture.

Fill lined cupcake pans and bake in the preheated oven to 350°F for about 20 minutes.

See and choose cup cake frosting for your ginger cupcakes from: Cupcake Frosting Recipes.

• 2 1/2 cups all purpose flour
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 3 eggs
• 1 cup sugar, granulated
• 1 teaspoon vanilla extract
• 1 tablespoon cherry jam
• 2 tablespoons cherry brandy
• 5,3 oz (150 g) dark chocolate, melted
• 1/2 cup unsalted butter, softened
• 4/5 cup whipping cream

Cherry cupcake recipe instruction:

Sift flour and combine it with baking powder, salt and cocoa.

Beat eggs with sugar and mix vanilla extract, cherry jam and cherry brandy in it. Mix melted chocolate with softened butter in it as well.

Stir whipping cream in chocolate mixture and gradually stir flour mix in it.

Fill lined cupcake pans 2/3 full and bake in a preheated oven to 350°F for 20 minutes or until a toothpick inserted in the center comes out clean.

Cool them before you frost your chocolate cupcakes with Vanilla Cupcake Icing Recipe or some other cupcake icing according to your taste.

See all cup cake frostings Cupcake Frosting Recipes

• 2 1/2 cup all purpose flour
• 1/2 cup unsweetened cocoa powder
• 2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cup sugar
• 3 eggs
• 2/3 cup unsalted butter, softened
• 1 teaspoon vanilla
• 1 cup buttermilk
• 1 teaspoon white vinegar
• 1 tablespoons red food coloring (or 1/3 cup of beet juice)

Recipe for red velvet cake instruction:

Combine dry ingredients (flour, cocoa, baking soda and salt) in one bowl and sift them.

Separately, beat eggs with sugar in another bowl. Mix softened butter and vanilla in eggs. Add buttermilk, vinegar and food coloring in it as well.

Gradually, mix dry ingredients into egg mixture to unite.

Fill lined cupcake pans 2/3 full of cupcake mixture.

Bake in a preheated oven to 350°F for 20-25 minutes or until a toothpick inserted in the center comes out clean.

Cool cup cakes in the pan for 10 minutes before you turn them out onto rack to cool completely.

Frost your gourmet cupcakes with delicious Red Velvet Cake Frosting.