Our Favorite Nesties Cupcakes

We rounded up our favorite cupcake recipes from members for you to try! Warning: pictures may make you drool.
  1. BridgetMc's Red Velvet Cupcakes

    If you've been dying to try red velvet cupcakes, BridgetMc's blog post comparing four different recipes should be your bible. Here's her top pick.

    Red Velvet Cake with Cream Cheese Frosting on The Way the Cookie Crumbles

    (from Apple a Day, who adapted it from www.saveur.com)

    Makes about 24 cupcakes

    For the cupcakes:

    2½ cups cake flour

    1½ cups sugar

    1 tsp. baking soda

    1 Tbl. cocoa powder

    1 tsp. salt

    2 eggs

    1½ cups vegetable oil

    1 cup buttermilk

    2 Tbl. (1 oz.) red food coloring

    1 tsp. vanilla extract

    1 tsp. white distilled vinegar

    For the frosting:

    12 oz. cream cheese, softened

    12 oz. butter, softened

    1½ tsp. vanilla extract

    3 cups confectioners’ sugar

    1½ cups chopped pecans (optional)

    1. Preheat oven to 350° F. Line 24 muffin cups with paper liners.

    2. Sift together flour, sugar, baking soda, cocoa, and salt into a medium bowl.

    3. Beat eggs, oil, buttermilk, food coloring, vanilla, and vinegar in a large bowl with an electric mixer until well combined. Add dry ingredients and beat until smooth, about 2 minutes.

    4. Divide batter evenly into prepared muffin cups.

    5. Bake cupcakes until a toothpick inserted in the center of a cupcake comes out clean, 18-24 minutes. Let cupcakes cool 5 minutes, then remove from pan to cool completely before frosting.

    6. For the frosting, beat cream cheese, butter, and vanilla together in a large bowl with an electric mixer until combined. Add sugar and beat until frosting is light and fluffy, 5 to 7 minutes.

    7. Frost cupcakes. Chill for 2 hours to set frosting.

  2. doctorannie's Oreo cupcakes

    There are two words in the English language that are totally irresistible: Oreo and cupcake. Put them together and you’ll get a treat that’s to die for.

    Oreo Cupcakes on Annie’s Eats

    (adapted from Dinner with Danielle)

    Makes 24 cupcakes

    For the cake:

    2 ⅓ cups all-purpose flour

    1 cup unsweetened cocoa powder, sifted

    1 ½ tsp. baking powder

    ½ tsp. baking soda

    ½ tsp. salt

    12 Tbl. unsalted butter, at room temperature

    2 cups firmly packed light brown sugar

    2 tsp.. vanilla extract

    4 eggs

    1 ½ cups buttermilk, at room temperature

    For the frosting:

    1 ¾ cups plus 2 Tbl. whipping cream

    3 Tbl. powdered sugar

    ½ tsp. vanilla extract

    6 Tbl. Oreo cookie crumbs

    For garnish:

    24 Oreo cookie halves

    1. To make the cupcakes, preheat the oven to 350° F. Line two cupcake pans with paper liners.

    2. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer, beat the butter on medium speed until smooth. Gradually add the brown sugar and continue beating until fluffy, scraping down the sides of the bowl as needed. Beat in the vanilla. Add the eggs one at a time, beating well after each addition.

    3. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Mix just until all the dry ingredients have been incorporated, being careful not to over-mix.

    4. Divide the batter between the prepared cupcake liners. Bake until a toothpick inserted in the center comes out clean, about 18-20 minutes. Transfer the cupcakes to a wire rack and let cool to room temperature.

    5. To prepare the frosting, in the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

    6. Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes. Garnish with Oreo cookie halves.

  3. TPOX's S'mores Cupcakes

    Want a taste of this favorite summer treat without the mess of a campfire? Try this take on the snack you’ve loved since summer camp.

    S’mores Cupcakes on Proceed with Caution

    (From Domestic Pursuits)

    Makes 30 cupcakes

    For the graham crust:

    ¼ cup sugar

    1 ½ cups graham cracker crumbs (from about 20 squares)

    ⅓ cup unsalted butter, melted

    ½ to 1 cup bittersweet chocolate chips

    For the cupcakes:

    2 cups sugar

    1 ¾ cups all-purpose flour

    ¾ cup cocoa powder

    1 ½ tsp. baking powder

    1 ½ tsp. baking soda

    1 tsp. salt

    2 eggs

    1 cup milk

    ½ cup vegetable oil

    2 tsp. vanilla extract

    1 cup boiling water

    1. Heat oven to 350° F. Grease muffin cups or line with paper liners.

    2. Combine ¼ cup sugar, graham cracker crumbs, and melted butter in a small bowl. Spoon 1 tablespoon of graham cracker mix into the bottom of each muffin cup. Press crumbs firmly, using the bottom of a small glass. Save the remaining mixture for topping. Top graham cracker mix with several bittersweet chocolate chips.

    3. Bake graham mixture for about 5 minutes, or until the edges are golden brown. Remove from oven and set aside.

    4. Stir together sugar, flour, cocoa, baking powder, baking soda, and salt in medium bowl.

    5. In a large bowl, combine eggs, milk, oil, and vanilla. Stir until well blended.

    6. Add flour mixture to large bowl and beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans. Fill prepared muffin cups ¾ full with batter (about ¼ cup). Sprinkle batter with small amount of remaining graham cracker mixture.

    7. Bake 22 to 25 minutes. Cool completely, then frost.

    Marshmallow Buttercream Frosting

    (From Hello, Cupcake! via Heather Drive)

    1 container (16 oz.) Marshmallow Fluff

    3 sticks unsalted butter, softened and cut into 1-inch pieces

    1 tsp. vanilla extract

    ½ cup confectioners’ sugar, plus additional sugar, if necessary

    1. Spoon the Marshmallow Fluff into a large bowl. Beat with an electric mixer on low.

    2. Gradually add the butter pieces, beating well after each addition, until smooth.

    3. Add the vanilla extract and the confectioners’ sugar. Scrape the bowl well to incorporate Add more confectioners’ sugar, if necessary, to adjust the texture.

  4. Hawkilady's Strawberry Margarita Cupcakes

    We’re loving the classic drinks-as-cupcakes trend -- so perfect for brunch or showers. This Strawberry Margarita Cupcake caught our eye because it looks so delicious!

    Strawberry Margarita Cupcakes on Homemade by Holman

    (Adapted from The Picky Apple)

    For the Cake:

    3 cups cake flour

    ½ tsp. salt

    1 tsp. baking powder

    ½ tsp. baking soda

    1 cup unsalted butter, at room temperature

    1 cup sugar

    ½ cup margarita mix

    2 Tbl. lime juice

    1 tsp. lime zest

    5 Tbl. strawberry preserves

    ⅓ cup tequila

    3 eggs

    ½ cup milk

    1. Preheat oven to 350° F. Line 24 muffin cups with paper liners.

    2. Sift together flour, baking powder, baking soda, and salt in a small bowl and set aside. In a mixing bowl, cream butter and sugar until light and fluffy. Add margarita mix, lime juice, lime zest, strawberry preserves, and tequila and mix on low speed to incorporate. (Mix may appear slightly curdled at this point but don't worry, it will come back together with the flour.) Add in eggs, one at a time, mixing after each addition. Add a third of the flour mixture, then the milk, and repeat mixing after each addition until just incorporated, ending with the flour mixture.

    3. Divide the batter evenly among the cupcake liners and bake approximately 20 minutes until a toothpick inserted in the center comes out clean. Cool approximately 10 minutes and remove from pan to a wire rack to cool completely.

    For the Glaze:

    ½ cup margarita mix

    2 Tbl. tequila

    ½ cup powdered sugar

    Red food coloring

    1. Add powdered sugar to a small bowl, whisk in margarita mix and tequila to make a thick liquid glaze.

    2. Add a few drops of red food coloring to desired color. Poke 4 to 5 holes in each cooled cupcake with a wooden skewer.

    3. Spoon glaze over cupcakes, about a tablespoon at a time, giving the glaze a chance to absorb before adding more. You don't want to saturate the cupcakes so you may have some extra glaze left over.

    For the Frosting:

    ½ cup unsalted butter, at room temperature

    8 oz. cream cheese, at room temperature

    4 to 6 cups powdered sugar

    3 Tbl. margarita mix

    2 Tbl. strawberry preserves

    Red food coloring

    1. Beat together butter and cream cheese until smooth and creamy.

    2. Add margarita mix and strawberry preserves and beat until well incorporated.

    3. Add powdered sugar one cup at a time until frosting is desired consistency.

    4. Add a few drops red food coloring to tint frosting to desired color.

    5. Pipe frosting onto cupcakes as desired. Top with sliced strawberries for garnish if desired.

  5. Aggiesgirl06's Perfect Chocolate Cupcakes

    Aggiesgirl06 blogged, “I’m in love with this recipe. I’ll never, never stray from it.” With that kind of testimony, how can you go wrong?

    Perfect Chocolate Cupcakes on Sing for your Supper

    Source: Hersheys

    For the Cake:

    2 cups sugar

    1 ¾ cups all-purpose flour

    3/4 cup HERSHEY’S Cocoa

    1 ½ tsp. baking powder

    1 ½ tsp. baking soda

    1 tsp. salt

    2 eggs

    1 cup milk

    ½ cup vegetable oil

    2 tsp. vanilla extract

    1 cup boiling water

    For the Frosting:

    ½ cup (1 stick) butter, melted

    ⅔ cup HERSHEY’S Cocoa

    3 cups powdered sugar

    ⅓ cup milk

    1 tsp. vanilla extract

    1. Preheat oven to 350 degrees and line cupcake pans with liners.

    2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

    3. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

    4. Stir in boiling water (batter will be very thin).

    5. Pour batter into cupcake liners.

    6. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

    7. Cool 10 minutes; remove from pans to wire racks. Cool completely.

    8. Meanwhile, make frosting by stirring melted butter into cocoa.

    9. Alternately add powdered sugar and milk, beating to spreading consistency.

    10. Add small amount additional milk, if needed.

    11. Stir in vanilla. (Makes approx. 2 cups frosting.)

    12. Frost cupcakes when completely cooled, as desired. Makes approx. 24 cupcakes.

  6. Messpot's Guinness Cupcakes with Bailey's Irish Cream Frosting

    If the Strawberry Margarita cupcakes didn’t do you in, these certainly will. They’re a great party night treat -- just make sure the party is grown-ups only!

    Guinness Cupcakes with Bailey’s Irish Cream Frosting from The Mess Pot

    (Source: Smitten Kitchen)

    For the Cake:

    1 cup stout (such as Guinness)

    1 cup (2 sticks) unsalted butter

    ¾ cup unsweetened cocoa powder (preferably Dutch-process)

    2 cups all purpose flour

    2 cups sugar

    1 ½ tsp. baking soda

    ¾ tsp. salt

    2 large eggs

    ⅔ cup sour cream

    For the Ganache Filling:

    8 oz. bittersweet chocolate

    ⅔ cup heavy cream

    2 Tbl. butter, room temperature

    1 to 2 tsp. Irish whiskey (optional)

    For the Frosting:

    3 to 4 cups confectioners’ sugar

    1 stick (½ cup or 4 oz.) unsalted butter, at room temperature

    3 to 4 Tbl. Bailey’s (or milk, or heavy cream, or a combination)

    Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work).

    1. Preheat oven to 350°F. Line 24 cupcake cups with liners.

    2. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

    3. Whisk flour, sugar, baking soda, and ¾ tsp. salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend.

    4. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

    5. Divide batter among cupcake liners, filling them ⅔ to ¾ of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely.

    6. Make the filling: Chop the chocolate and transfer it to a heat-proof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for 1 minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains or heat 20 seconds in the microwave, watching carefully.) Add the butter and whiskey (if you’re using it) and stir until combined.

    7. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom -- aim for ⅔ of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your “tasters.” Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

    8. Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

    9. When the frosting looks thick enough to spread, drizzle in the Bailey’s (or milk) and whip it until combined. If this has made the frosting too thin (it shouldn’t, but just in case), beat in another spoonful or two of powdered sugar.

    10. Ice and decorate the cupcakes.