#cupcakecraving

Indulge in delicious gluten-free vanilla cupcakes topped with a creamy dairy-free buttercream frosting. These cupcakes are perfect for those with dietary restrictions or anyone looking for a tasty treat!

Ingredients: 1 1/2 cups gluten-free all-purpose flour. 1 cup granulated sugar. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup unsweetened almond milk. 1/2 cup vegetable oil. 2 large eggs. 2 teaspoons pure vanilla extract. 1/2 cup dairy-free butter, softened. 2 cups powdered sugar. 1 teaspoon pure vanilla extract. 2-3 tablespoons unsweetened almond milk. Food coloring optional.

Instructions: Preheat oven to 350F 175C. Line a muffin tin with cupcake liners. In a large bowl, whisk together gluten-free flour, granulated sugar, baking powder, baking soda, and salt. Add almond milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until well combined and smooth. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes from the oven and let them cool completely on a wire rack. To make the dairy-free buttercream, beat softened dairy-free butter in a mixing bowl until creamy. Gradually add powdered sugar, vanilla extract, and almond milk, beating until light and fluffy. Add more almond milk if needed to reach desired consistency. If using food coloring, divide the buttercream into separate bowls and tint each with desired colors. Once the cupcakes are completely cooled, frost them with the dairy-free buttercream using a piping bag or offset spatula. Decorate as desired and enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

Enjoy the perfect mix of sweet and salty with these Bacon Peanut Butter Cupcakes. They taste great, are moist, and have a creamy peanut butter frosting on top. Every bite tastes great with the crunchy bacon bits that add a nice crunch and a hint of smoke. Anyone who likes cupcakes has to try it!

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup creamy peanut butter. 1/2 cup unsalted butter, softened. 2 large eggs. 1 tsp baking powder. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup buttermilk. 1 tsp vanilla extract. 6 slices cooked bacon, crumbled. For the frosting:. 1/2 cup creamy peanut butter. 1/4 cup unsalted butter, softened. 2 cups powdered sugar. 2-3 tbsp milk. Extra bacon bits for garnish.

Instructions: Start by heating the oven to 350F 175C. You can line a cupcake pan with paper liners. Put the flour, baking powder, baking soda, and salt in a bowl and mix them together. Put away. Melt the butter and mix it with the white sugar and brown sugar in a different bowl until the mixture is light and fluffy. One at a time, add the eggs and beat well after each one. Put in the vanilla extract and peanut butter and mix well. Slowly add the dry ingredients to the wet mixture, mixing them in with buttermilk every so often. Start with the dry ingredients and end with the buttermilk. Don't mix any further than that. Add the bacon bits and mix them in. The batter should be about two thirds of the way up in each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. After the cupcakes have cooled in the pan for a few minutes, move them to a wire rack to cool all the way down. While the butter is soft, mix the powdered sugar, milk, peanut butter, and beat them together until the frosting is smooth and creamy. If you need to, add more milk to get the consistency you want. Once the cupcakes are cool enough to handle, pipe or spread frosting on top of each one. Add some extra bacon bits as a garnish. Have fun with your tasty bacon peanut butter cupcakes!

Prep Time: 20 minutes

Cook Time: 20 minutes

Indulge in the perfect combination of chocolate and marshmallow with these delectable cupcakes. They're a delightful treat for any occasion, and the melted chocolate chips on top of the marshmallows add an extra layer of goodness.

Ingredients: 1 1/2 cups all-purpose flour. 1 cup granulated sugar. 1/3 cup unsweetened cocoa powder. 1 tsp baking soda. 1/2 tsp salt. 1 cup water. 1/2 cup vegetable oil. 1 tsp white vinegar. 1 tsp vanilla extract. 12 marshmallows. 1/2 cup chocolate chips.

Instructions: Set a muffin tin with cupcake liners and preheat the oven to 350 degrees Fahrenheit 175 degrees Celsius. Mix together the flour, sugar, baking soda, cocoa powder, and salt in a mixing bowl. To the dry ingredients, add the water, vinegar, vegetable oil, and vanilla extract. Blend until thoroughly blended. Pour the batter into each cupcake liner, filling it about two thirds full. A marshmallow should be placed atop each cupcake. Bake for 18 to 20 minutes, or until a toothpick inserted into a cupcake comes out clean, in a preheated oven. Top the marshmallows with chocolate chips while the cupcakes are still warm. They will adhere to the marshmallows after slightly melting. Before taking the cupcakes out of the muffin tin, allow them to cool completely. Savor your mouthwatering Marshmallow Chocolate Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

These Peanut Butter Lava Fudge Cupcakes are a delightful treat for peanut butter and chocolate lovers. They have a gooey peanut butter center that oozes out when you take a bite, creating a mouthwatering combination of flavors.

Ingredients: 1 cup all-purpose flour. 1/2 cup cocoa powder. 1/2 cup granulated sugar. 1/2 cup brown sugar. 1/2 cup unsalted butter, melted. 2 large eggs. 1/2 cup creamy peanut butter. 1/4 cup whole milk. 1 tsp vanilla extract. 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup semi-sweet chocolate chips. 1/4 cup peanut butter chips.

Instructions: Preheat your oven to 350F 175C and line a cupcake tin with paper liners. In a mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, and salt. In another bowl, beat the melted butter, eggs, peanut butter, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms. Fold in the chocolate chips and peanut butter chips. Fill each cupcake liner halfway with the batter. Create a small well in the center of each cupcake and add a teaspoon of peanut butter. Cover the peanut butter with a little more batter, ensuring it's fully enclosed. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted comes out with a few moist crumbs avoid hitting the peanut butter filling. Allow the cupcakes to cool in the tin for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, you can optionally drizzle melted chocolate or peanut butter on top for extra decoration. Enjoy your delicious Peanut Butter Lava Fudge Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

These delightful cupcakes are inspired by Disney's famous Dole Whip treat. They have a tropical pineapple flavor that will transport you to the happiest place on earth!

Ingredients: 1 box of white cake mix. 1 cup of pineapple juice. 1/3 cup of vegetable oil. 3 large eggs. 1 teaspoon of vanilla extract. 1 cup of crushed pineapple canned, drained. 1/2 cup of unsalted butter room temperature. 4 cups of powdered sugar. 1/4 cup of pineapple juice for frosting. Yellow food coloring optional. Maraschino cherries for garnish optional.

Instructions: Warm your oven up to 350 ?F 175?C and put paper liners in a cupcake tin. Put the white cake mix, eggs, vegetable oil, and vanilla extract in a mixing bowl. Add 1 cup of pineapple juice. Mix everything together well. Add the crushed pineapple to the cake batter and mix it in well. The batter should be about two thirds of the way up each cupcake liner. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. You can make the frosting while the cupcakes are baking. In a different bowl, beat the unsalted butter until it is smooth. Mix the frosting until it is smooth and fluffy after adding the powdered sugar and 1/4 cup of pineapple juice one cup at a time. If you want a bright color, you can add yellow food coloring. When the cupcakes are completely cool, frost them with the pineapple buttercream. If you want to make each cupcake look like a Disney Dole Whip, you can add a maraschino cherry on top of each one. Serve your Disney-themed Dole Whip cupcakes and enjoy them!