The Ultimate List: 13 Best Cupcakes to Try

I’ve always believed that a great cupcake recipe can spark creativity in anyone, whether you’re a baking newbie or a seasoned pro.

That’s why I’m thrilled to share these 13 unique cupcake recipes with you. Some are cozy and familiar, like Apple Pie Cupcakes, while others, like Cheddar Caramel Chicago Mix, push the boundaries of what a cupcake can be.

Each one made the cut because it’s got that special something—that’ll make you want to preheat your oven right now.

1. Butterbeer Cupcakes

These cupcakes bring a touch of wizarding magic to your kitchen, inspired by the Harry Potter series with their butterscotch-rich flavor.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup butterscotch chips
• 1 tsp butterbeer flavoring (or butterscotch syrup)
• 1 tsp baking powder
• ½ tsp salt
• ½ cup milk
• Ganache filling: ½ cup chocolate chips, ¼ cup heavy cream
• Frosting: ½ cup unsalted butter, 2 cups powdered sugar, 2 tbsp butterscotch syrup

Instructions:

1. Preheat your oven to 350°F (175°C) and line a cupcake tray with liners.
2. Cream butter and sugar in a bowl until fluffy, then beat in eggs one at a time.
3. Mix in flour, baking powder, salt, butterscotch chips, and butterbeer flavoring; add milk and stir until smooth.
4. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
5. For the ganache, heat cream and pour over chocolate chips, stirring until silky. Inject into the cupcakes’ centers.
6. Beat butter, powdered sugar, and butterscotch syrup for the frosting, then pipe onto cupcakes and drizzle with extra syrup.

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Swap the ganache for white or dark chocolate, or sprinkle sea salt on top for a sweet-salty kick that’ll surprise your taste buds.

2. S’mores Cupcakes

A campfire classic in cupcake form, these treats layer graham cracker crunch, chocolate cake, and toasted marshmallow frosting.

Ingredients:

• Crust: 1 cup graham cracker crumbs, ¼ cup melted butter, 2 tbsp sugar
• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 cup water, ½ cup vegetable oil, 1 tsp vanilla
• Frosting: 3 egg whites, ¾ cup sugar, 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Mix graham cracker crumbs, butter, and sugar; press into the bottom of each liner.
3. Whisk flour, sugar, cocoa, baking soda, and salt; add water, oil, and vanilla, mixing until smooth.
4. Pour batter over crusts and bake for 18-20 minutes. Let cool.
5. For frosting, heat egg whites and sugar over simmering water until dissolved, then whip into stiff peaks with vanilla.
6. Pipe frosting onto cupcakes and toast lightly with a kitchen torch.

Preparation Time: 25 minutes
Cooking Time: 20 minutes

Drizzle caramel over the frosting or use dark chocolate batter for a richer twist—perfect for cozy nights.

3. Apple Pie Cupcakes

Think warm apple pie in a portable package, topped with cinnamon buttercream and a caramel drizzle.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup butter, 2 eggs, 1 tsp baking powder, ½ tsp salt, ½ cup milk, 1 cup apple pie filling (chopped)
• Frosting: ½ cup butter, 2 cups powdered sugar, 1 tsp cinnamon, 2 tbsp milk
• Caramel sauce for drizzling

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar, then add eggs; mix in flour, baking powder, salt, milk, and apple filling.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Beat butter, powdered sugar, cinnamon, and milk for frosting; pipe onto cupcakes and drizzle with caramel.

Preparation Time: 30 minutes
Cooking Time: 20 minutes

Toss in a pinch of nutmeg or swap apples for pears—great for mixing up the fall vibes.

4. RumChata Cupcakes with Cream Cheese Frosting

Boozy and bold, these cupcakes pack a creamy cinnamon punch, perfect for grown-up gatherings.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup butter, 2 eggs, 1 tsp baking powder, ½ tsp salt, ½ cup RumChata
• Frosting: 8 oz cream cheese, ½ cup butter, 2 cups powdered sugar, 2 tbsp RumChata, cinnamon for dusting

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar, add eggs, then mix in flour, baking powder, salt, and RumChata.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Beat cream cheese, butter, powdered sugar, and RumChata for frosting; pipe onto cupcakes and dust with cinnamon.

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Try Baileys instead of RumChata or add a nutmeg sprinkle for a cozy, spiced twist.

5. Cherry Cola Cupcakes

These fizzy, fun cupcakes capture the retro taste of cherry cola with a fruity filling.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup butter, 2 eggs, 1 tsp baking powder, ½ tsp salt, ½ cup cherry cola
• Filling: ½ cup cherry pie filling or maraschino cherries
• Frosting: ½ cup butter, 2 cups powdered sugar, 2 tbsp cherry cola, 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar, add eggs, then mix in flour, baking powder, salt, and cherry cola.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Core cupcakes and fill with cherry filling.
5. Beat butter, powdered sugar, cherry cola, and vanilla for frosting; pipe onto cupcakes.

Preparation Time: 25 minutes
Cooking Time: 20 minutes

Switch to root beer or orange soda, and top with a cherry for that soda-shop feel.

6. Chocolate-Espresso Cupcakes

Rich chocolate meets bold espresso in these cupcakes—a coffee lover’s dream.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 cup brewed espresso (cooled), ½ cup vegetable oil, 1 tsp vanilla
• Frosting: ½ cup butter, 2 cups powdered sugar, 2 tbsp brewed espresso, 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Whisk flour, sugar, cocoa, baking soda, and salt; add espresso, oil, and vanilla, mixing until smooth.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Beat butter, powdered sugar, espresso, and vanilla for frosting; pipe onto cupcakes and garnish with chocolate shavings.

Preparation Time: 20 minutes
Cooking Time: 20 minutes

Dial up the mocha with extra cocoa in the frosting, or sprinkle coffee beans for a crunchy finish.

7. Strawberry Filled Cupcakes

Light vanilla cupcakes hide a juicy strawberry surprise, topped with fruity buttercream.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup butter, 2 eggs, 1 tsp baking powder, ½ tsp salt, ½ cup milk, 1 tsp vanilla
• Filling: ½ cup strawberry jam or puree
• Frosting: ½ cup butter, 2 cups powdered sugar, 2 tbsp strawberry puree, 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar, add eggs and vanilla, then mix in flour, baking powder, salt, and milk.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Core cupcakes and fill with strawberry jam.
5. Beat butter, powdered sugar, strawberry puree, and vanilla for frosting; pipe onto cupcakes and top with a strawberry slice.

Preparation Time: 30 minutes
Cooking Time: 20 minutes

Try raspberry or lemon curd filling for a zesty change—fresh and fun.

8. Nutella Cupcakes

Decadent and dreamy, these cupcakes swirl Nutella into chocolate batter and frosting.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup cocoa powder, 1 tsp baking soda, ½ tsp salt, 1 cup water, ½ cup vegetable oil, 1 tsp vanilla, ½ cup Nutella
• Frosting: ½ cup butter, 2 cups powdered sugar, ½ cup Nutella, 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Whisk flour, sugar, cocoa, baking soda, and salt; add water, oil, vanilla, and Nutella, mixing until smooth.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Beat butter, powdered sugar, Nutella, and vanilla for frosting; pipe onto cupcakes and drizzle with melted Nutella.

Preparation Time: 25 minutes
Cooking Time: 20 minutes

Toss in chopped hazelnuts or swirl in peanut butter for a nutty duo.

9. Cheddar Caramel Chicago Mix Cupcakes

Inspired by Chicago’s famous snack mix, these cupcakes blend savory cheddar with sweet caramel.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup butter, 2 eggs, 1 tsp baking powder, ½ tsp salt, ½ cup milk, ½ cup shredded cheddar cheese
• Caramel sauce for drizzling
• Frosting: ½ cup butter, 2 cups powdered sugar, ¼ cup shredded cheddar cheese, 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar, add eggs, then mix in flour, baking powder, salt, milk, and cheddar.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Drizzle with caramel sauce.
5. Beat butter, powdered sugar, cheddar, and vanilla for frosting; pipe onto cupcakes.

Preparation Time: 30 minutes
Cooking Time: 20 minutes

Sprinkle sea salt or mix in popcorn for a snack-inspired crunch.

10. Banana Pudding Cupcakes

These cupcakes recreate the comfort of banana pudding with wafers and a meringue crown.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup butter, 2 eggs, 1 tsp baking powder, ½ tsp salt, ½ cup milk, 1 tsp vanilla, 1 ripe banana (mashed)
• Vanilla wafers
• Filling: ½ cup banana pudding
• Topping: 3 egg whites, ¾ cup sugar, 1 tsp vanilla (for meringue)

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Place a vanilla wafer in each liner.
3. Cream butter and sugar, add eggs, banana, and vanilla; mix in flour, baking powder, salt, and milk.
4. Pour batter over wafers and bake for 18-20 minutes. Cool completely.
5. Fill cupcakes with banana pudding.
6. Heat egg whites and sugar over simmering water until dissolved, whip with vanilla into peaks, pipe onto cupcakes, and torch lightly.

Preparation Time: 35 minutes
Cooking Time: 20 minutes

Swap wafers for shortbread or layer in caramel for extra decadence.

11. Sweet Potato Cupcakes with Toasted Meringue Frosting

Fall flavors shine in these sweet potato cupcakes, topped with a fluffy, toasted meringue.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup butter, 2 eggs, 1 tsp baking powder, ½ tsp salt, ½ cup milk, ½ cup sweet potato puree
• Meringue frosting: 3 egg whites, ¾ cup sugar, 1 tsp vanilla

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar, add eggs and sweet potato puree; mix in flour, baking powder, salt, and milk.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Heat egg whites and sugar over simmering water until dissolved, whip with vanilla into peaks, pipe onto cupcakes, and toast with a torch.

Preparation Time: 30 minutes
Cooking Time: 20 minutes

Add cinnamon or ginger to the batter for a spiced-up autumn treat.

12. Banoffee Cupcakes

Banana and toffee team up for a rich, caramelized delight in these indulgent cupcakes.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup butter, 2 eggs, 1 tsp baking powder, ½ tsp salt, ½ cup milk, 1 ripe banana (mashed)
• Filling: ½ cup toffee sauce
• Frosting: Whipped cream or toffee buttercream (½ cup butter, 2 cups powdered sugar, 2 tbsp toffee sauce)

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar, add eggs and banana; mix in flour, baking powder, salt, and milk.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Fill cupcakes with toffee sauce.
5. Top with whipped cream or beat butter, powdered sugar, and toffee sauce for frosting; pipe onto cupcakes and add banana slices.

Preparation Time: 25 minutes
Cooking Time: 20 minutes

Sprinkle with chocolate shavings or swap banana for strawberries for a fruity twist.

13. Lemon, Thyme, and Rosemary Cupcakes

Sophisticated and aromatic, these cupcakes blend citrus with fresh herbs for a standout treat.

Ingredients:

• Cupcake batter: 1 ½ cups flour, 1 cup sugar, ½ cup butter, 2 eggs, 1 tsp baking powder, ½ tsp salt, ½ cup milk, zest of 1 lemon, 1 tsp fresh thyme (chopped), 1 tsp fresh rosemary (chopped)
• Frosting: ½ cup butter, 2 cups powdered sugar, 2 tbsp lemon juice, 1 tsp lemon zest

Instructions:

1. Preheat oven to 350°F (175°C) and line a cupcake tray.
2. Cream butter and sugar, add eggs, lemon zest, thyme, and rosemary; mix in flour, baking powder, salt, and milk.
3. Fill liners ⅔ full and bake for 18-20 minutes. Cool completely.
4. Beat butter, powdered sugar, lemon juice, and zest for frosting; pipe onto cupcakes and garnish with a thyme sprig.

Preparation Time: 30 minutes
Cooking Time: 20 minutes

Try basil or lavender instead of thyme and rosemary, or drizzle with honey for a sweet finish.

Conclusion:

Whether you’re baking for a party, a quiet night in, or just because, I hope they bring a little joy to your kitchen.

Got a favorite? Or a twist you’re proud of? Drop it in the comments—I’d love to hear all about it. Happy baking!