Yummy All Time Favourite Cup Cake Recipes

Cup Cakes! Yummy. Cup cakes have recently have a huge revival for parties, and creating wonderful colourful displays for party tables. Here we have put in a few of our favourite recipes and hope you enjoy them. Making them with the kids can be so much fun for everyone. If you have any favourites of your own, please email them to us and we will put them online for others to share with your name attributed.

Butterfly Cream & Strawberry Cup Cakes

Preheat the oven to 180°C or 350°F

Line a 12 cake patty tin with cup cake holders.

Beat 175 grams of unsalted butter with 175 grams of caster sugar in a mixing bowl until pale and creamy. Add 125ml of milk and 3 eggs and 1 teaspoon of vanilla essence. Stir to combine then fold in 175 g of self raising flour.

Spoon into cup cakes cases and bake for 15 – 20 minutes until golden brown. Allow cup cakes to cool and when cakes have cooled make butterfly wings by slicing off the top of the cup cakes and cutting them in half.

Fill with cream and fresh strawberries and dust with icing sugar. Alternatively decorate with your favourite icing.


Fudge and Double Chocolate Cup Cakes

Preheat the oven to 180°C or 350°F – allow baking time 18 minutes


  • 3 squares Semi-Sweet Baking chocolate
  • 1 Tb Canola oil
  • 1/3 cup Unsweetened cocoa powder
  • 4 Egg whites
  • 1/2 cup Brown sugar, firmly packed
  • 4 Tb Cream

Microwave chocolate and oil in glass measuring cup on High1 to 2 min. or until completely melted. Stir in cocoa powder; let stand at least 5 min.

Beat egg whites and sugar in medium bowl with electric mixer on high speed 3 min. or until tripled in volume. Reduce speed to medium low; blend in melted chocolate mixture until well combined. Spoon batter into 6 paper-lined medium muffin cups. (Muffin cups can be almost full.)

Bake until puffed and center is set. Remove from oven; let stand in pan 5 min. Serve warm with whipped topping or garnish with chocolate chips.

King Ludwigs Cup Cakes with Cream Filling

Preheat the oven to 180°C or 350°F – allow baking time 18 – 20 minutes


  • 2 1/4 cups flour
  • 1 1/2 cups sugar
  • 3 large eggs at room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1 1/2 tsp vanilla
  • 1 1/2 cups buttermilk
  • 1/4 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 6 oz. or 170gm German or any good quality chocolate that is at least 60% chocolate

Preheat oven and line standard cupcake pan with baking cups. In medium bowl combine flour, baking soda, baking powder and salt. In a separate bowl, beat the butter and sugar with an electric mixer until light and fluffy.

Add the eggs and mix well.

Add in the chocolate and vanilla; beat until well blended.

Add dry ingredients in thirds alternating with buttermilk, beating after each addition until smooth.

Spoon into baking cups, making sure not to fill more than 3/4 full.

Bake until toothpick inserted comes out clean.

Cool cupcakes in pan on cooling rack for 5 to 8 minutes. Remove cupcakes from pan and finish cooling completely.

Devil Food Cupcake Recipe

Preheat the oven to 180°C or 350°F – Baking time 10 – 15 minutes


  • 1 3/4 cups Sugar
  • 1/4 tsp Salt
  • 1 cup Cake flour, sifted
  • 12 Egg whites (the closer to room temp the better)
  • 1/3 cup Warm water
  • 1 tsp Orange extract, or extract or your choice
  • 1 1/2 tsp Cream of tartar

Preheat oven, line muffin tin with paper cups.

In a food processor spin sugar about 2 minutes until it is superfine. Sift half of the sugar with the salt the cake flour, setting the remaining sugar aside.

In a large bowl, use a balloon whisk to thoroughly combine egg whites, water, orange extract, and cream of tartar. After 2 minutes, switch to a hand mixer. Slowly sift the reserved sugar, beating continuously at medium speed. Once you have achieved medium peaks, sift enough of the flour mixture in to dust the top of the foam. Using a spatula fold in gently. Continue until all of the flour mixture is incorporated.

Carefully spoon mixture into a prepared muffin pan.

Fill them 2/3 full. Bake until done.

The trick is to never grease your devil food pans.

The batter needs to be able to cling to the sides or it will fall flat.

Chocolate and Strawberry Mini Treasures

Preheat the oven to 180°C or 350°F – Baking time 20 – 23 minutes


  • 3/4 cup Granulated sugar
  • 1/2 cup Butter, softened
  • 2 Eggs
  • 1/4 cup Nestle – Carnation Evaporated milk
  • 1 tsp Vanilla
  • 1 cup All purpose flour
  • 1/4 tsp Salt
  • 1 cup Strawberry
  • 10 Chocolate Crème Nestlé Treasures or 850gm of dark chocolate
  • 2 Tbsp Powdered sugar, optional

Preheat oven, grease 10 muffin cups.

Beat granulated sugar and butter in large mixer bowl until combined. Add eggs, evaporated milk and vanilla extract; beat until blended. Stir in flour and salt. Gently fold in strawberries. Spoon heaping tablespoon batter into prepared cubs; place 1 Nestlé Treasure in each cup, pressing down slightly. Spoon heaping tablespoon batter over each Nestlé Treasure, covering completely.

Bake until cakes are golden brown around edges and top is set. Cool in pan on wire rack for 10 minutes. Run knife around edges to loosen; gently invert onto serving plate. Sprinkle with powdered sugar; serve warm.

Makes 10 mini cakes.

Pineapple Upside Down Cakes

Preheat the oven to 180°C or 350°F – Baking time 25 Minutes – Makes 12 Muffins


  • 4 Tb Butter
  • 7 Tb Dark brown sugar
  • 1 (450g) can crushed pineapple
  • 6 Maraschino cherries, halved

Cake Batter

  • 1/4 cup Sugar
  • 1/4 cup Butter
  • 1 Egg, separated
  • 1 cup Sifted cake flour
  • 1 1/2 tsp Baking powder
  • 1/2 cup Pineapple juice
  • 1/2 tsp Vanilla

Melt butter in saucepan and add brown sugar. Cook over low flame until well blended. Remove from heat. Drain the juice from the pineapple and save, then stir crushed pineapple into the sugar mixture.

Divide the topping equally into the bottom of each greased muffin cups and add a maraschino cherry half (if desired).

To prepare the batter: Cream the butter, add the sugar, and beat until fluffy. Beat egg yolk and add to mixture. Sift the flour, and baking powder together; add alternately with the pineapple juice. Add vanilla. Beat the egg white until stiff and fold into the batter.

Pour this batter over the topping and bake. Cool, then turn cupcakes carefully onto a cake plate, pineapple side up.


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