Sesame Honey Cupcakes are a mildly sweet and crunchy cupcake that surprises most people. The cake is dense and full bodied. There is very little sugar in the cake, and no added sugar in the cream cheese frosting, using honey as the sole sweetener. After the cupcakes are frosted with the cream cheese, honey, tahini, and butter frosting, they are covered in roasted sesame seeds then drizzled with thick sweet honey.
Source Cupcake Project
The Cupcake Blog
Sesame Honey Cupcakes
Bread Pudding Cupcakes With Lots of Chocolate
Bread Pudding with lots of Chocolate Cupcakes was a puzzling little cupcake but yummy nonetheless. The bread pudding recipe for this cupcake calls for a quarter cup of cocoa and 10oz chopped dark chocolate. The dense, creamy and rich flavor is complemented by the brewed chocolate frosting. Brewed chocolate is not your ordinary chocolate, but actually brewed cocao beans that are lightly sweetened with sugar cane. Is it a cupcake, or is it bread pudding? Yes, and mostly, it is delicious.
Source Cupcake Project
Easter Cupcakes Baked in Real Egg
For a taste of something both wacky and wonderful this Easter, consider serving egg shells filled with cake. Yes, you read that right. By creating a small hole in an eggshell and emptying its contents into a bowl, then, obviously, cleaning the shell very well, you are left with the perfect cupcake container. Pour a little of this lemon and sour cream cake batter into each shell and bake. The best comes when you serve them to guests and watch their eyes light up!
Source Cupcake Project
Sweet Revenge’s “Pure” Cupcakes
There are so many complicated cupcake recipes out there that the “pure” ones stand out. And yes, revenge is indeed sweet when these simple cupcakes are served to your guests. Make them from butter, buttermilk, flour, eggs, sugar and vanilla — that is it, which is why they are considered “pure.” Bake, and then top with Sweet Revenge’s “pure” buttercream (butter, shortening, sugar, milk and more vanilla) and then sprinkle with even more sugar. Simple, yet so hard to resist!
Source Martha Stewart
Banana Cupcakes with Honey Cinnamon Frosting
Everyone knows that when you have over-ripe bananas you can make banana bread or muffins out of them, but why not try to move in a different direction and bake some cupcakes instead? These banana cupcakes with honey cinnamon frosting take there flavor from the mashed bananas in the batter, plus the whole, sliced banana that goes on top of the lucious honey-cinnamon frosting. How’s that for a twist of something different?
Source Marth Stewart
Roasted Peach Cupcakes with Vanilla Buttercream
What do peaches and vanilla have in common? Well, for starters, they are the main ingredients in these Roasted Peach Cupcakes. The batter contains semi-ripe peaches that have been roasted in the oven, as well as vanilla, butter, sugar, eggs, and other more “traditional” ingredients. The vanilla buttercream is handmade from butter, sugar and heavy cream. After baking these tasty treats, top them liberally with the frosting and then serve!
Source Naturally Ella
Snickers Cupcakes
There’s just something about a Snickers candy bar that makes it both memorable and tasty. Is it the nuts? The chocolate? The caramel? Or the combination of all three and then some? Either way, these Snicker cupcakes are bound to be as big a hit. To make them, combine devil’s food cake mix, chocolate pudding mix and sour cream, water, vanilla, eggs and vegetable oil. For the frosting, make a homemade caramel buttercream. Top with chopped up Snickers bar for an added kick!
Source My Baking Addiction
Miniature Patisserie Cupcake Topper
With a little work and a whole lot of sugarpaste, you can make a cupcake topper fit for a queen, or a bride to be, in this case. All that you need is a little creativity, some sugarpaste in a variety of colors (but mostly in pink, white and brown) and some vodka or edible glue to hold the layer together. By rolling the sugarpaste into balls and flattening them, you can create the effect of a stacked layer cake. Place on top of a cupcake – any flavor – and your guests will thank you!
Source The Extraordinary Art of Cake
Chocolate Souffle Cupcakes with Mint Cream
Flourless cupcakes don’t have to be tasteless and dry. Instead, they can be wonderful, airy and light, especially when filled with white chocolate mint cream, like in this recipe. The cupcake batter contains only chocolate, butter, coffee powder, eggs, sugar, salt and vanilla extract. Yes, you read that right: flourless means just that – no flour! Since they sink a little in the middle after baking, make some white chocolate mint cream and place a large dollop into the depression. Tasty, right?
Source Smitten Kitchen
Cherry Blossom Fortune Cupcakes
There’s no better time for a pink overload than Valentine’s Day! Although, these Cherry Blossom Fortune Cupcakes work just as well for springtime, too. The cupcake batter contains lemon zest, cherry blossom extract and a vanilla pod, along with the standard cupcake ingredients. The frosting is pink fondant, which is also used as a base for the toppers – fondant “fortune cookies” complete with fortune, and cherry blossoms, with matching pink centers. They’ll be so beautiful that you won’t want to eat them!
Source Bobbies Baking
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