#cupcakeaddict

These Strawberry Surprise Cupcakes are a delightful treat with a hidden chocolate truffle center and a fresh strawberry surprise inside. Perfect for any occasion!

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1 cup fresh strawberries, diced. 12 small chocolate truffles. 12 fresh strawberries for filling. 1 cup powdered sugar. 2-3 tbsp milk. 1/2 tsp vanilla extract. Pink food coloring optional. Sprinkles for decoration.

Instructions: Preheat your oven to 350F 175C. Line a cupcake pan with paper liners. In a mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Gently fold in the diced strawberries. Fill each cupcake liner halfway with the batter. Place a chocolate truffle in the center of each cupcake batter-filled liner. Top with more batter until the truffle is covered, about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer them to a wire rack to cool completely. While the cupcakes are cooling, prepare the strawberry filling by hollowing out the top of each cupcake and placing a fresh strawberry inside. To make the glaze, whisk together powdered sugar, milk, vanilla extract, and pink food coloring if desired until smooth and creamy. Drizzle the glaze over the cooled cupcakes and decorate with sprinkles. Enjoy your Strawberry Surprise Cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

These chocolate cupcakes are decadent, moist, and oh-so-chocolatey. They are the ideal dessert for any chocolate lover, as they are topped with a decadent dark chocolate icing.

Instructions: Preheat the oven to 350 degrees Fahrenheit and line a muffin pan with cupcake liners. Whisk together the flour, cocoa powder, baking powder, baking soda and salt in a medium mixing bowl. Whisk together the granulated sugar, brown sugar, and vegetable oil in a large mixing bowl. Whisk in the eggs and vanilla extract until well combined. In two parts, add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until just combined. Fill each cupcake liner 2/3 full with batter. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cupcakes to cool for 5 minutes in the muffin tin before transferring them to a wire rack to cool completely. In a medium mixing bowl, cream the butter until it is light and fluffy. Beat in the powdered sugar, cocoa powder, milk, vanilla extract, and salt until smooth and well combined. Once the cupcakes have completely cooled, frost each with the dark chocolate icing. Serve and have fun.

These Blackberry Jam Cupcakes are a delightful treat, combining the sweetness of blackberry jam with a moist and tender cupcake. Topped with fresh blackberries, they are perfect for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup blackberry jam. 1 cup fresh blackberries for garnish. Powdered sugar for dusting, optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away. It will take about two minutes to make the butter and sugar light and fluffy when mixed together in a separate large bowl. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ones, mixing them in with the milk every so often. Start with the dry ingredients and end with the milk. Don't mix any further than that. Mix the blackberry jam into the batter slowly until it's spread out evenly. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for 5 minutes in the pan before moving them to a wire rack to cool all the way through. After the cupcakes have cooled, put a fresh blackberry on top of each one and, if you want, dust them with powdered sugar. Have fun with your tasty Blackberry Jam Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

These vegan mocha cupcakes with espresso buttercream frosting are very rich and delicious. Great for satisfying your sweet tooth without using any animal products!

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/4 cup cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup brewed coffee, cooled. 1/3 cup vegetable oil. 1 tbsp white vinegar. 1 tsp vanilla extract. 1/2 cup vegan butter, softened. 2 cups powdered sugar. 2 tbsp espresso or strong coffee, cooled. 1 tsp vanilla extract.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt. Add brewed coffee, vegetable oil, vinegar, and vanilla extract to the dry ingredients. Mix until smooth. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Remove cupcakes from the oven and let them cool completely on a wire rack. To make the frosting, beat vegan butter with an electric mixer until creamy. Gradually add powdered sugar, espresso, and vanilla extract, beating until smooth and fluffy. Once the cupcakes are completely cooled, frost them with the espresso buttercream frosting. Optional: garnish with cocoa powder or vegan chocolate shavings before serving.

Prep Time: 20 minutes

Cook Time: 20 minutes

If you like peanut butter and chocolate, these Peanut Butter Cup Cupcakes are a great treat. They are soft and rich, and in the middle there is a peanut butter cup that you won't see coming.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 cup granulated sugar. 1/2 cup creamy peanut butter. 1/2 cup vegetable oil. 1 tsp vanilla extract. 1 tsp baking soda. 1/2 tsp baking powder. 1/2 tsp salt. 2 large eggs. 1 cup buttermilk. 12 peanut butter cups miniature.

Instructions: Preheat the oven to 350F 175C and line a muffin tin with cupcake liners. In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. In another bowl, beat together the sugar, peanut butter, oil, eggs, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, and mix until the batter is smooth. Fill each cupcake liner with batter about 2/3 full. Place a miniature peanut butter cup in the center of each cupcake, pressing it slightly into the batter. Bake for 18-20 minutes or until a toothpick inserted into the cupcakes comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely. Once cooled, you can frost the cupcakes with peanut butter frosting if desired. Enjoy your Peanut Butter Cup Cupcakes!

Prep Time: 15 minutes

Cook Time: 18 minutes

Vegan vanilla cupcakes that are light and fluffy, and topped with a rich strawberry vanilla frosting. These cupcakes are great for any event and are sure to please everyone!

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1 tsp baking soda. 1/2 tsp salt. 1 cup almond milk. 1/3 cup canola oil. 1 tbsp white vinegar. 1 tbsp vanilla extract. 1/2 cup vegan butter, softened. 2 cups powdered sugar. 1/2 cup fresh strawberries, mashed.

Instructions: Setting the oven to 350F 175C and putting paper liners in a cupcake pan. Mix the flour, sugar, baking soda, and salt in a large bowl with a whisk. The canola oil, vinegar, vanilla extract, and almond milk should all be mixed together in a different bowl. Add the wet ingredients to the dry ones and mix them together until they are just mixed. Use about two thirds of the batter to fill up each cupcake liner. Put it in the oven and bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Before frosting, let the cupcakes cool all the way down. If you want to make frosting, beat the vegan butter until it's smooth. Break up the sugar powder and mix it in until it's smooth. Mix in the mashed strawberries until everything is well mixed. Once the cupcakes are cool, frost them and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes