Cupcakes are a fun and tasty treat that you can easily make at home in different flavors. Oreo Cupcakes are a favorite, packed with cookie bits and a creamy taste. For something rich and moist, try Chocolate Cupcakes made with oil—they’re perfect for chocolate lovers. If you enjoy fruity flavors, Banana Cupcakes are naturally sweet and soft, a great choice for a quick snack. For something unique, you can bake Spongy Eggless Gulkand Cupcakes, which have a lovely rose flavor from gulkand. Finally, Ginger Cupcakes bring a warm and spicy taste that’s perfect for cozy days. These five flavors make baking cupcakes at home fun and delicious!
Making cupcakes at home gives you the chance to get creative. You can top Oreo Cupcakes with whipped cream and crushed cookies for extra crunch. Chocolate Cupcakes made with oil go great with a smooth chocolate ganache. Add some walnuts or caramel sauce to Banana Cupcakes to make them even better. Spongy Eggless Gulkand Cupcakes can be decorated with dried rose petals for a pretty look, while Ginger Cupcakes taste amazing with a dollop of cream cheese frosting. No matter which one you choose, these cupcakes are sure to be a hit!
1. Oreo Cupcakes
Ingredients
- Sugar – 1/2 + 1/4 cup
- Eggs – 2
- Vegeatble oil – 1/2 cup
- Hot coffee – 1/4 cup
- Thick buttermilk – 1/2 cup
- Maida – 1/2 + 1/4 cup
- Baking Soda – 1 tsp
- Sour Cream – 1/4 cup of
- Oreos – 15 nos.
- Cocoa Powder – 1/2 cup
- Chocolate chips – A handful
- Salt – A pinch
Method
- Preheat the oven at 150 degree for 10 minutes. Line the tray with cupcake liners.
- Seive the maida, sugar, baking soda, salt and cocoa powder and set aside.
- In another large bowl, whisk in oil, eggs, sour cream, buttermilk and vanilla essence.
- Put in the chocolate chips and pour the hot coffee over it. Mix everything together to form a pulpy texture.
- Finally add the dry ingredients to the mixture and mix until no lumps remains.
- Pour a small dallop of batter into the liner and place an oreo in the batter finally cover the oreo with some more batter. Make sure only 2/3rd of the liner is filled.
- Bake for 15 minutes. Until the top part springs backs.
2. Chocolate Cupcakes (Using Oil)
Ingredients
- Maida – 1 cup
- 1 egg
- Vegetable Oil – 1/4 cup
- Sugar – 1/2 + 1/4 cup
- Vanilla Essence – 1 tbsp
- Cocoa Powder – 1/2 cup
- Boiling Water – 1/2 cup
- Baking Powder – 1/2 tsp
- Milk – 1/4 cup
- Salt – A pinch
Method
- Preheat the oven to 150 degrees for 10 minutes. Arrange the trays with cupcake liners.
- In large bowl, mix in all the ingredients expect boiling water and beat on high speed until all the lumps have been removed.
- Whisk in the boiling water. Mix until all the lumps have been removed.
- Using an icecream scooper, pour 2/3rd of the liners with the batter and bake for 20 minutes or until the skewer comes out clean.
- Cool on wire rack before frosting.
3. Banana Cupcakes
Ingredients
- Egg – 1
- Sugar – 2 tbsp
- Unsalted Butter Softened – 1/4 cup
- Brown Sugar – 1/4 cup
- Milk – 1/4 cup
- Baking Powder – 1/2 tsp
- Vanilla Essence – 1/2 tsp
- Maida – 1 cup
- Baking Soda – 1/2 tsp
- Cinnamon – 1/2 tsp
- 1/2 cup of mashed banana
- Salt – A Pinch
Method
- Preheat the oven at 150 degree for 10 minutes. Line the tray with cupcake liners.
- Seive the maida, baking powder, baking soda, salt and cinnamon powder and set aside.
- In a large bowl, beat the butter and sugars together until its creamy.
- Then add eggs one at a time along with the vanilla essence.
- Mix in the dry ingredients and milk alternatively starting and ending with dry ingredients.
- Finally fold in the mashed banana.
- Mix to remove all the lumps.
- Bake for 25 minutes or until the skewer comes out clean.
- Cool on a wire rack.
4. Spongy Eggless Gulkand Cupcake
Ingredients
- 1 tsp of baking powder
- 100 gms of granulated sugar
- 100 gms of unsalted butter softened
- 100 gms of milk powder
- 290 ml of milk of full fat milk
- 1 tsp of baking soda
- 25 gms of gulkand
- 200 gms of maida
- A pinch of salt
Method
- Preheat the oven at 150 degree for 10 minutes. Line the tray with cupcake liners.
- Seive the maida, baking powder, baking soda, milk powder and salt. Set aside.
- In a large bowl, beat the butter and sugars together until its creamy.
- Mix in the milk and again beat.
- Mix in the dry ingredients slowly.
- Finally fold in the gulkand.
- Bake for 25 minutes or until the skewer comes out clean.
- Cool on a wire rack.
5. Ginger Cupcakes
Ingredients
- Eggs (room tempertaure) – 3
- Maida – 1 1/4 cup
- Ground Ginger – 1 tsp
- Unsaltede Butter Softened – 1/2 + 1/4 cup
- Brown Sugar – 1/2 + 1/4 cup
- Vanilla Essence – 1 tsp
- Baking Powder – 1 1/2 tsp
- Chopped ginger (Packed) – 25 gms
- Salt – A pinch
Method
- Preheat the oven at 150 degree for 10 minutes. Line the tray with cupcake liners.
- Seive the maida, baking powder, ground ginger and salt. Set aside.
- In a large bowl, beat the butter and sugars together until its creamy.
- Then add eggs one at a time along with the vanilla essence.
- Mix in the dry ingredients slowly.
- Finally fold in the ginger.
- Bake for 25 minutes or until the skewer comes out clean.
- Cool on a wire rack.
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