Twinkie Cupcakes

Twinkie Cupcakes

Twinkies are a pop culture icon, as well as a snack cake. They’re something that everyone can recognize, even if your mom never packed one of the cream filled sponge cakes in your lunchbox when you were a kid.

Are they true to the original Twinkie? I will be the first to admit that these are not meant to be clones of the snack cake. But they are based on the same idea as the original snack cake and they taste a whole lot better than “real” Twinkies do.

Source: Baking Bites

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Candy Corn Cupcakes

Candy Corn Cupcakes

Whether you’re a fan of candy corn or not (the two camps seem to be “yes” or “no” only), we think you’ll approve of these cupcakes, even if you have to leave the candy toppers off.

Colored with a candy corn theme and topped with the Halloween candy itself, these colorful goodies are sure to go over well at any fall- or Halloween-themed party, including one where you and the couch are the only guests! And they look even cooler cut open!

Source: Our Best Bites

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Vanilla Cupcakes

Vanilla Cupcakes

Vanilla may make you think “plain,” but these vanilla cupcakes are anything but boring. Made gluten-free with almond and rice flour, these goodies also boast a soft, moistness thanks to whipped butter.

As if a gluten-free, perfectly textured cupcake isn’t appealing enough, top these yummy treats with a vanilla bean frosting for a Saturday treat that’s far from ordinary.

Source: Passion 4 Baking

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Candy Corn Ghost Cupcakes

Candy Corn Ghost Cupcakes

October is finally here which means we are officially in the holiday season – bring on the food, the baking and all that is awesome about Halloween to kickstart us into high gear.

I have so many Halloween desserts to share-I can hardly wait! To start the month off, I’m sharing these these fun Candy Corn Ghost Cupcakes. Admit it, they made you smile.

Source: Bakers Royale

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Vanilla Almond Cupcakes

Vanilla Almond Cupcakes

Vanilla Almond Cupcakes-tender and moist vanilla almond cupcakes topped with creamy vanilla almond frosting. These elegant cupcakes are perfect for weddings, showers, or parties.

These Vanilla Almond Cupcakes are the perfect party dessert, no matter the occasion! They are easy to make, easy to transport, and pretty to serve!

Source: Two Peas & Their Pod

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Octopus Cupcakes

Octopus Cupcakes

Summer may have just come to an official close, but we think it’s totally acceptable to go ahead and enjoy these octopus cupcakes anyway.

With a basic vanilla base and traditional buttercream frosting, these cupcakes are cute, creative and still yummy. Can you ask for more?

Source: The First Year

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Brown Butter Funfetti Cupcakes

Brown Butter Funfetti Cupcakes

Monday calls for something special. Monday calls for sprinkles! And brown butter. And FROSTING.

Basically what I’m saying is Monday calls for cupcakes. More specifically… THESE cupcakes ↓

You in?

Source: Baker by Nature

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Saturday Morning Breakfast Cereal Cupcakes

Saturday Morning Breakfast Cereal Cupcakes

If there was anything better than Saturday morning cartoons as a kid, it was the bowl of sugary cereal that accompanied them. How many times have you missed that innocent morning ritual as an adult?

With these creative cupcakes, you can bring the indulgence back, but with a lot less mess and a lot more sugar. Welcome back, Saturday morning.

Source: The Scran Line

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Manuela’s Gluten Free Vanilla Cupcakes

Manuela's Gluten Free Vanilla Cupcakes

These gluten free vanilla cupcakes, I have to say I more or less prefer these to my regular vanilla cupcakes! Hope you’ll like them, too.

I prefer these as they are, they are so delicious…If you want some decoration you can drizzle with some lemon glaze.

Source: Passion 4 Baking

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Vanilla Cupcakes

Vanilla Cupcakes

We spend a lot of time checking out creative, amazing cupcake recipes from around the world. From savory to sweet to a mixture of the two, we’ve seen most of it. But sometimes, we just want a little vanilla.

This cupcake recipe is sweet and simple, vanilla cupcakes with vanilla bean buttercream. Happy Monday!

Source: Baking with Gab

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