Celebrate National Cupcake Day with the Babycakes Cupcake Maker!

Celebrate National Cupcake Day with the Babycakes Cupcake Maker!

Get ready to bake up a storm this National Cupcake Day with these 10 delightful cupcake recipes! The Babycakes Cupcake Maker makes whipping up these treats easy, fun, and perfect for celebrating in style.

Why wait for the oven to preheat when you can whip up bakery-style cupcakes right at home with the Babycakes Full-Size Cupcake Maker? This kitchen essential lets you bake 12 full-size cupcakes in a flash, making it perfect for parties, quick treats, or experimenting with your favorite recipes.

Designed for convenience and fun, the nonstick coating ensures your cupcakes release flawlessly every time, while the easy-to-fill cooking reservoirs take the mess out of baking. Whether you’re crafting classic cupcakes, savory mini quiches, or even muffins, this versatile appliance is ready for any occasion.

Key highlights include:

• Speed & Ease: Bake a dozen cupcakes in minutes—no big oven required!
• Mess-Free Baking: Nonstick plates and an included recipe manual make clean-up a breeze. Never use another non-stick spray again!
• Versatile Treats: Use paper liners or bake directly on the nonstick surface for endless creativity.

Celebrate National Cupcake Day in style and discover just how fun baking can be with Babycakes by your side. Whether it’s sweet or savory, the possibilities are endless!

1. Classic Vanilla Cupcakes: A Timeless Favorite

Bring a classic to life with this delicious vanilla cupcake recipe that’s perfect for any occasion! With a light, fluffy texture and a touch of sweetness, these cupcakes are the ultimate crowd-pleaser. Add a surprise filling to make them extra indulgent. 

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk

For the Vanilla Frosting:

• ½ cup unsalted butter (softened)
• 2 ½ cups powdered sugar
• 2-3 tbsp milk (adjust for desired consistency)
• 1 tsp vanilla extract

Optional Toppings:

• Rainbow sprinkles
• Surprise filling: Jam, chocolate ganache, or caramel

Instructions:

1. Prepare the Batter:
• In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
• In a separate bowl, cream the butter and sugar together until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract.
• Gradually mix in the dry ingredients, alternating with the milk, until just combined.
2. Bake:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with paper cupcake liners.
• Fill each reservoir about ¾ full with batter.
• Close the lid and bake for 5-7 minutes, or until a toothpick inserted into the center comes out clean.
3. Cool & Fill (Optional):
• Let the cupcakes cool completely.
• Use a small knife or cupcake corer to create a cavity in the center of each cupcake.
• Fill the cavity with jam, chocolate ganache, or caramel for a delightful surprise.
4. Make the Frosting:
• In a bowl, beat the butter until smooth. Gradually add the powdered sugar, milk, and vanilla extract. Beat until light and fluffy.
5. Decorate:
• Frost the cooled cupcakes with vanilla frosting.
• Top with rainbow sprinkles for a festive finish.

Pro Tip:

For extra indulgence, drizzle melted chocolate or caramel over the frosting before adding sprinkles.

These cupcakes are perfect for birthdays, parties, or just a sweet treat at home. Enjoy the magic of baking with your Babycakes Cupcake Maker!

2. Double Chocolate Delight: For the Chocoholics!

Indulge your chocolate cravings with these rich and decadent cupcakes. Perfect for any chocoholic, these cupcakes are easy to make and even easier to enjoy!

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp vinegar

For the Ganache Topping:

• ½ cup heavy cream
• 1 cup semisweet chocolate chips

Optional Toppings:

• Chocolate curls
• Mini chocolate chips

Instructions:

1. Prepare the Batter:
• In a bowl, mix the flour, sugar, cocoa powder, baking soda, and salt.
• Add the milk, oil, and vanilla extract. Stir until smooth.
• Stir in the vinegar and mix well.
• For an extra chocolatey touch, swirl in a spoonful of Nutella before pouring into the cupcake molds.
2. Bake:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with cupcake liners.
• Fill each reservoir about ¾ full with batter.
• Close the lid and bake for 5-7 minutes, or until a toothpick comes out clean.
3. Make the Ganache:
• Heat the heavy cream until steaming, then pour it over the chocolate chips.
• Let sit for 2 minutes, then stir until smooth and glossy.
4. Decorate:
• Spread or drizzle the ganache over the cooled cupcakes.
• Top with chocolate curls or mini chocolate chips for extra indulgence.

Pro Tip:

For a fun twist, add a sprinkle of sea salt to the ganache for a sweet and salty flavor. Swirl in a bit of Nutella into the batter before baking.

These Double Chocolate Delight cupcakes are a surefire hit for chocolate lovers of all ages!

3. Lemon Poppy Seed Cupcakes: Bright and Zesty!

Add a burst of sunshine to your day with these tangy lemon poppy seed cupcakes. Their light, citrusy flavor and poppy seed crunch make them perfect for any occasion.

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tbsp poppy seeds
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 2 tbsp fresh lemon juice
• Zest of 1 lemon
• ½ cup buttermilk

For the Lemon Glaze:

• 1 cup powdered sugar
• 2-3 tbsp fresh lemon juice

Optional Toppings:

• Candied lemon peel

Instructions:

1. Prepare the Batter:
• In a bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
• In another bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time.
• Add the lemon juice and zest, mixing well.
• Gradually alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix until just combined.
2. Bake:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with cupcake liners.
• Fill each reservoir about ¾ full with batter.
• Close the lid and bake for 5-7 minutes, or until a toothpick inserted in the center comes out clean.
3. Glaze and Decorate:
• Mix powdered sugar and lemon juice until smooth to make the glaze.
• Drizzle the glaze over the cooled cupcakes.
• Top with candied lemon peel for a sweet, citrusy garnish.

Pro Tip:

For an extra tangy surprise, add a dollop of lemon curd in the center of the cupcakes before frosting or glazing.

Bright, refreshing, and bursting with lemon flavor, these Lemon Poppy Seed Cupcakes are sure to be a hit!

4. Red Velvet Cupcakes: Rich, Colorful, and Decadent

Celebrate the elegance of red velvet with these cupcakes that combine vibrant color and velvety texture. Topped with creamy frosting and a touch of cocoa, they’re as stunning as they are delicious.

Ingredients:

For the Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 tbsp cocoa powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 tbsp red food coloring
• 1 tsp white vinegar

For the Cream Cheese Frosting:

• ½ cup unsalted butter (softened)
• 8 oz cream cheese (softened)
• 2 ½ cups powdered sugar
• 1 tsp vanilla extract
• Optional: 1 tsp cocoa powder for a twist

Optional Toppings:

• Crumbled red velvet cookies

Instructions:

1. Prepare the Batter:
• In a bowl, sift together the flour, cocoa powder, baking soda, and salt.
• In another bowl, cream the butter and sugar until light and fluffy.
• Beat in the egg and vanilla extract.
• Add the food coloring to the buttermilk and gradually mix into the batter, alternating with the dry ingredients.
• Stir in the vinegar until just combined.
2. Bake:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with cupcake liners.
• Fill each reservoir about ¾ full with batter.
• Close the lid and bake for 5-7 minutes, or until a toothpick inserted in the center comes out clean.
3. Make the Frosting:
• Beat the butter and cream cheese until smooth.
• Gradually add powdered sugar and vanilla extract, mixing until fluffy.
• For a unique twist, add a teaspoon of cocoa powder to the frosting and mix well.
4. Decorate:
• Spread or pipe the cream cheese frosting onto the cooled cupcakes.
• Sprinkle crumbled red velvet cookies on top for added texture and flair.

Pro Tip:

For an even more decadent experience, swirl a little chocolate ganache into the frosting before decorating.

These Red Velvet Cupcakes are perfect for celebrations, special occasions, or when you want to treat yourself to something truly indulgent!

5. Carrot Cake Cupcakes: A Seasonal Favorite

Bring the warmth of spice and the sweetness of carrots together with these moist and flavorful carrot cake cupcakes. Perfectly topped with cream cheese frosting and a hint of tropical flair, they’re a treat for any occasion.

Ingredients:

For the Cupcakes:

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup vegetable oil
• ½ cup granulated sugar
• ½ cup brown sugar (packed)
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup shredded carrots
• Optional: ½ cup crushed pineapple (drained)

For the Cream Cheese Frosting:

• ½ cup unsalted butter (softened)
• 8 oz cream cheese (softened)
• 2 ½ cups powdered sugar
• 1 tsp vanilla extract

Optional Toppings:

• Toasted pecans
• Shredded coconut

Instructions:

1. Prepare the Batter:
• In a bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
• In another bowl, whisk the oil, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in the shredded carrots and crushed pineapple, if using.
2. Bake:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with cupcake liners.
• Fill each reservoir about ¾ full with batter.
• Close the lid and bake for 5-7 minutes, or until a toothpick inserted in the center comes out clean.
3. Make the Frosting:
• Beat the butter and cream cheese together until smooth.
• Gradually add the powdered sugar and vanilla extract, mixing until light and fluffy.
4. Decorate:
• Spread or pipe the cream cheese frosting onto the cooled cupcakes.
• Top with toasted pecans or shredded coconut for a perfect finishing touch.

Pro Tip:

For a fun twist, add a drizzle of caramel over the frosting before adding the toppings. Add crushed pineapple to the batter for a tropical touch.

These Carrot Cake Cupcakes are sure to become a seasonal favorite, offering the perfect balance of spice, sweetness, and texture!

6. S’mores Cupcakes: Perfect for the Winter Season

Bring the cozy campfire vibes indoors with these rich and gooey S’mores Cupcakes. Combining chocolate, marshmallows, and graham crackers, they’re the ultimate winter treat!

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp vinegar

For the Marshmallow Fluff Frosting:

• ½ cup unsalted butter (softened)
• 1 jar (7 oz) marshmallow creme
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract

Optional Toppings:

• Crushed graham crackers
• Mini marshmallows

Instructions:

1. Prepare the Batter:
• In a bowl, mix the flour, sugar, cocoa powder, baking soda, and salt.
• Add the milk, oil, and vanilla extract. Stir until smooth.
• Stir in the vinegar and mix well.
2. Bake:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with cupcake liners.
• Fill each reservoir about ¾ full with batter.
• Close the lid and bake for 5-7 minutes, or until a toothpick comes out clean.
3. Make the Frosting:
• Beat the butter and marshmallow creme together until smooth.
• Gradually add powdered sugar and vanilla extract, mixing until fluffy.
4. Decorate:
• Pipe or spread the marshmallow fluff frosting onto the cooled cupcakes.
• Sprinkle crushed graham crackers on top.
• Add a mini marshmallow and use a kitchen torch to lightly toast it for a campfire-inspired touch.

Pro Tip:

For an extra indulgence, insert a piece of chocolate into the center of each cupcake after baking for a gooey surprise.

These S’mores Cupcakes are a winter must-have, bringing a warm, nostalgic twist to any gathering!

7. Peanut Butter & Jelly Cupcakes: A Nostalgic Twist

Take a trip down memory lane with these PB&J-inspired cupcakes. Perfectly combining the creamy richness of peanut butter with the fruity sweetness of jelly, they’re a fun and delicious treat for all ages.

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk

For the Peanut Butter Frosting:

• ½ cup unsalted butter (softened)
• ¾ cup creamy peanut butter
• 2 cups powdered sugar
• 2-3 tbsp milk (adjust for desired consistency)

Optional Toppings:

• Drizzle of jelly or jam (strawberry, grape, or your favorite!)

Instructions:

1. Prepare the Batter:
• In a medium bowl, mix the flour, baking powder, and salt.
• In another bowl, cream the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• Gradually add the dry ingredients, alternating with the milk, until just combined.
2. Add a Surprise:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with cupcake liners.
• Fill each reservoir halfway with batter, add a small dollop of jam, then cover with more batter until ¾ full.
3. Bake:
• Close the lid and bake for 5-7 minutes, or until a toothpick comes out clean.
4. Make the Frosting:
• Beat the butter and peanut butter together until smooth.
• Gradually add powdered sugar and milk, mixing until creamy and fluffy.
5. Decorate:
• Spread or pipe the peanut butter frosting onto the cooled cupcakes.
• Drizzle a swirl of jelly or jam on top for a perfect finishing touch.

Pro Tip:

For extra nostalgia, garnish each cupcake with a mini sandwich-shaped cookie or a sprinkle of crushed peanuts.

These Peanut Butter & Jelly Cupcakes are a playful twist on a classic favorite, sure to delight kids and adults alike!

8. Funfetti Explosion: Celebrate with Sprinkles!

Brighten up any occasion with these cheerful Funfetti cupcakes! Bursting with sprinkles inside and out, they’re the ultimate treat for birthdays, holidays, or just because.

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• ¼ cup rainbow sprinkles (plus extra for topping)

For the Whipped Vanilla Frosting:

• ½ cup unsalted butter (softened)
• 2 cups powdered sugar
• 3 tbsp milk
• 1 tsp vanilla extract

Optional Toppings:

• Extra sprinkles (holiday-themed for added flair)

Instructions:

1. Prepare the Batter:
• In a bowl, whisk together the flour, baking powder, and salt.
• In another bowl, cream the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• Gradually mix in the dry ingredients, alternating with the milk, until just combined.
• Fold in the rainbow sprinkles for a fun pop of color.
2. Bake:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with cupcake liners.
• Fill each reservoir about ¾ full with batter.
• Close the lid and bake for 5-7 minutes, or until a toothpick comes out clean.
3. Make the Frosting:
• Beat the butter until smooth and creamy.
• Gradually add powdered sugar, milk, and vanilla extract, mixing until light and fluffy.
4. Decorate:
• Pipe or spread the whipped vanilla frosting onto the cooled cupcakes.
• Top with a generous handful of sprinkles for a colorful explosion!

Pro Tip:

Switch up the sprinkles to match the occasion—think red and green for Christmas, hearts for Valentine’s Day, or pastel shades for spring celebrations.

These Funfetti Explosion cupcakes are guaranteed to bring smiles and are as fun to make as they are to eat!

9. Gingerbread Cupcakes: A Holiday Classic

Capture the warm, spicy flavors of the holiday season with these delightful gingerbread cupcakes. Topped with creamy cinnamon frosting and festive mini gingerbread men, they’re perfect for any holiday gathering!

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• ½ tsp ground nutmeg
• ½ cup unsalted butter (softened)
• ½ cup brown sugar (packed)
• ½ cup molasses
• 1 large egg
• ½ cup buttermilk

For the Cinnamon Cream Cheese Frosting:

• ½ cup unsalted butter (softened)
• 8 oz cream cheese (softened)
• 2 ½ cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon

Optional Toppings:

• Mini gingerbread men cookies

Instructions:

1. Prepare the Batter:
• In a bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and nutmeg.
• In another bowl, cream the butter and brown sugar until light and fluffy.
• Mix in the molasses and egg until well combined.
• Gradually add the dry ingredients, alternating with the buttermilk, until just combined.
2. Bake:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with cupcake liners.
• Fill each reservoir about ¾ full with batter.
• Close the lid and bake for 5-7 minutes, or until a toothpick comes out clean.
3. Make the Frosting:
• Beat the butter and cream cheese together until smooth.
• Gradually add powdered sugar, vanilla extract, and cinnamon, mixing until light and fluffy.
4. Decorate:
• Pipe or spread the cinnamon cream cheese frosting onto the cooled cupcakes.
• Top with mini gingerbread men cookies for a festive touch.

Pro Tip:

Add a sprinkle of powdered sugar or edible glitter on top for an extra magical holiday feel.

These Gingerbread Cupcakes bring the cozy essence of the holidays into every bite, making them a must-have for your seasonal baking lineup!

10. Coconut Cream Cupcakes: Light and Tropical

Transport yourself to a tropical paradise with these luscious Coconut Cream Cupcakes. With a light, fluffy texture and creamy coconut frosting, they’re a refreshing treat that feels like a mini getaway.

Ingredients:

For the Cupcakes:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup coconut milk
• ½ cup shredded coconut

For the Coconut Whipped Cream Frosting:

• 1 cup heavy cream (cold)
• ¼ cup powdered sugar
• ½ tsp coconut extract

Optional Toppings:

• Toasted coconut flakes
• Small pineapple pieces

Instructions:

1. Prepare the Batter:
• In a bowl, whisk together the flour, baking powder, and salt.
• In another bowl, cream the butter and sugar until light and fluffy.
• Beat in the eggs, one at a time, followed by the vanilla extract.
• Gradually alternate adding the dry ingredients and coconut milk, mixing until just combined.
• Fold in the shredded coconut for extra texture and flavor.
2. Bake:
• Preheat your Babycakes Full-Size Cupcake Maker.
• Lightly grease the cooking reservoirs or line with cupcake liners.
• Fill each reservoir about ¾ full with batter.
• Close the lid and bake for 5-7 minutes, or until a toothpick comes out clean.
3. Make the Frosting:
• Beat the heavy cream, powdered sugar, and coconut extract together until stiff peaks form.
• Keep chilled until ready to use.
4. Decorate:
• Pipe or spread the coconut whipped cream frosting onto the cooled cupcakes.
• Sprinkle toasted coconut flakes on top.
• For a tropical twist, add a small pineapple piece as a garnish.

Pro Tip:

For extra flair, drizzle a bit of pineapple syrup or white chocolate over the frosting before adding the toppings.

These Coconut Cream Cupcakes are a perfect balance of light, sweet, and tropical, making them an irresistible addition to your dessert menu!

Bonus Tips for Using Your Babycakes Cupcake Maker:

• Batch Baking: The Babycakes Cupcake Maker allows you to make cupcakes in just a few minutes, perfect for experimenting with multiple recipes in one day.
• Fillings: Add fillings like jam, cream, or ganache into the cupcakes for surprise centers.
• Decorating Party: Turn National Cupcake Day into a decorating party with bowls of frosting, sprinkles, and edible decorations for everyone to get creative.
• Semi-home cooking: And if you want to bypass the scientific baking process and use premixed cake batters, do it! We love a good hack, and there are many great options on the shelves that only require you to add water or a few ingredients to have the perfect batter. This goes for frosting too!
• Ingredient Swaps: If you want to make these gluten free, nut free, or dairy free, feel free to make simple and quick swaps to the ingredients to convert these recipes to meet dietary needs!

Celebrate National Cupcake Day in style with these delicious recipes and your Babycakes Full-Size Cupcake Maker. Which recipe will you try first? 🍰 Share your Babycakes cupcakes with us for a chance to be featured in our socials! We love sharing what you make, it inspires us everyday! 

Fun facts about National Cupcake Day:

December 15th is National Cupcake Day in the United States because of its growing popularity as a day to celebrate the beloved miniature dessert. While the exact origin of the date is unclear, National Cupcake Day has become a way to honor the long-standing cultural affection for cupcakes, a treat that has been a part of celebrations and everyday indulgences for centuries.

The date likely coincides with the holiday season, a time when people bake and share treats. Cupcakes, being both festive and versatile, fit perfectly into this time of year. Their small size, creative decorations, and wide range of flavors make them an ideal treat to celebrate during the winter festivities. Over time, food lovers and baking communities embraced the day as a dedicated celebration of these sweet, individual-sized cakes. While National Cupcake Day itself is U.S.-centric, the cupcake as a concept is certainly celebrated worldwide in various ways!

Social platforms like Instagram, Pinterest, and Facebook have played a significant role in popularizing food holidays, and cupcake enthusiasts have embraced December 15th as their special day.

While the exact origin remains unknown, its enduring popularity speaks to the universal love for cupcakes and their cultural impact!