If you’re looking to add a little flair to your baking, bow cupcake recipes are a fun way to elevate your treats! These delightful cupcakes not only taste scrumptious, but they also bring a festive touch to any occasion. Whether you’re celebrating a birthday, a baby shower, or just want to impress friends, these charming designs are sure to bring smiles all around. Let’s dive into some simple and creative bow cupcake recipes that will make your desserts stand out!
Funfetti Bow Cupcakes for Celebrations
Funfetti Bow Cupcakes are the life of any celebration! Bursting with colorful sprinkles, these cupcakes not only look delightful but also offer a sweet and fluffy vanilla flavor that everyone loves. The addition of a creamy frosting and a cute bow on top makes them a perfect treat for birthdays, parties, or just because.
This recipe is simple enough for bakers of all skill levels. With just a few ingredients, you can whip up a batch that will impress your guests and bring smiles all around. Let’s dive into making these festive cupcakes!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/2 cup rainbow sprinkles
- 1 cup butter, softened (for frosting)
- 4 cups powdered sugar
- 1/4 cup milk (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- Colorful ribbon bows (for decoration)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then stir in the milk and vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the rainbow sprinkles.
- Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating the softened butter until creamy. Gradually add in powdered sugar, milk, and vanilla extract, mixing until smooth and fluffy.
- Once the cupcakes are completely cool, frost them generously with the buttercream. Top each cupcake with a colorful ribbon bow to finish the festive look.
Carrot Cake Bow Cupcakes
Carrot Cake Bow Cupcakes are a delightful treat that blends the warm flavors of spiced carrot cake with the sweetness of cream cheese frosting. These cupcakes are moist, tender, and perfect for any occasion, from birthdays to casual get-togethers. With their charming bow decoration, they’re not just tasty but also visually appealing, making them a hit with both kids and adults.
Making these cupcakes is straightforward and doesn’t require any advanced baking skills. If you’re looking for a recipe that’s simple yet impressive, this one fits the bill. Get ready to enjoy a slice of classic carrot cake in cupcake form!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 cups grated carrots
- 1/2 cup chopped walnuts (optional)
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
- Colored fondant or candy for bows (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, combine granulated sugar, brown sugar, and vegetable oil. Mix in eggs and vanilla extract until well blended.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in grated carrots and walnuts, if using.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cupcakes to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- While the cupcakes cool, beat together cream cheese, powdered sugar, and vanilla extract until smooth. Frost the cooled cupcakes generously with the cream cheese frosting.
- If desired, decorate with bows made from colored fondant or candy to add a fun touch.
Lemon Zest Bow Cupcakes
Lemon Zest Bow Cupcakes are a delightful treat that perfectly balance sweetness with a zesty kick. These cupcakes are light and fluffy, making them a refreshing option for any occasion. The bright lemon flavor adds a cheerful touch, while the elegant bow on top gives them a charming appearance.
Making these cupcakes is straightforward, so even novice bakers can enjoy whipping up a batch. They’re not only delicious but also visually appealing, making them great for celebrations or just a sweet snack at home. Let’s dive into the recipe!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup buttermilk
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Yellow ribbon for decoration
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners.
- Make the Batter: In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition. Stir in the buttermilk, lemon zest, lemon juice, baking powder, and salt. Gradually add the flour, mixing until just combined.
- Fill the Cups: Divide the batter evenly among the lined cupcake cups, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cupcakes: Once baked, remove the cupcakes from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the Frosting: In a mixing bowl, beat the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Frost and Decorate: Once the cupcakes are completely cool, frost them generously with the whipped cream frosting. Finally, tie a small yellow ribbon into a bow and place it on top of each cupcake for that special touch.
Classic Vanilla Bow Cupcakes
Classic Vanilla Bow Cupcakes are a delightful treat that combines simple flavors with a charming presentation. The moist vanilla cake pairs beautifully with creamy frosting, making each bite a sweet experience. These cupcakes are not only easy to make but also perfect for any occasion, from birthday parties to casual get-togethers.
The addition of a cute bow on top adds a fun and festive touch, making them visually appealing. You’ll find that these cupcakes are a hit with both kids and adults alike, thanks to their light and fluffy texture combined with a rich, buttery flavor.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- 2 cups buttercream frosting
- Pink ribbon bows for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the milk. Mix until just combined.
- 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. Let them cool completely on a wire rack.
- Once cool, frost the cupcakes with buttercream frosting and decorate each with a pink ribbon bow on top.
Coconut Cream Bow Cupcakes
Coconut Cream Bow Cupcakes are a delightful treat that combine the tropical flavor of coconut with a light and fluffy texture. These cupcakes are topped with a rich cream frosting that adds a creamy finish, making each bite a delightful experience. Whether you’re hosting a party or just craving something sweet, these cupcakes are simple to whip up and sure to impress.
The combination of coconut and cream brings a taste of the tropics, perfect for any occasion. Plus, the decorative bow presentation adds a charming touch, making them great for celebrations or casual gatherings. Let’s dive into the recipe to create these tasty cupcakes!
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup coconut milk
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup shredded coconut
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Extra shredded coconut for topping
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, coconut milk, and vanilla extract, mixing well.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined. Fold in the shredded coconut.
- Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- While the cupcakes cool, whip the heavy cream with powdered sugar until soft peaks form. Frost the cooled cupcakes with the whipped cream and sprinkle extra shredded coconut on top for decoration.
Peanut Butter Bow Cupcakes
Peanut Butter Bow Cupcakes are a delightful treat that combines the rich, creamy flavor of peanut butter with a light, fluffy cupcake base. Topped with smooth chocolate frosting and adorned with charming bow decorations, these cupcakes bring a fun twist to any dessert table. They are simple to make, making them perfect for both baking novices and seasoned pros.
The cupcake’s sweet and nutty profile is sure to please any peanut butter lover. Ideal for parties or just a cozy night in, these cupcakes are as enjoyable to make as they are to eat. Let’s dive into the recipe!
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/4 cup milk
- 1 cup chocolate frosting
- Chocolate bow decorations
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a cupcake pan with paper liners.
- Make the Batter: In a mixing bowl, cream together the softened butter, peanut butter, and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the peanut butter mixture, alternating with the milk until everything is well incorporated.
- Fill the Cups: Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
- Bake: Bake in the preheated oven for about 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow them to cool completely on a wire rack.
- Frost and Decorate: Once cooled, generously frost each cupcake with chocolate frosting and top with chocolate bow decorations.
Chocolate Bow Cupcakes with Ganache
These Chocolate Bow Cupcakes are a delightful treat that combines rich chocolate flavor with a fun, elegant presentation. The cupcakes are moist and fluffy, topped with a luscious ganache that adds a silky texture and a deep chocolate taste. The beautiful bow decoration makes them perfect for celebrations or special occasions.
While these cupcakes might look fancy, they’re surprisingly simple to make. Whether you’re a baking beginner or a seasoned pro, this recipe will guide you through each step to create these delightful treats that everyone will love.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- Chocolate fondant for bows (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix well.
- Add softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat on medium speed until smooth and well combined.
- Fill each cupcake liner about 2/3 full with the batter. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
- In a small saucepan, heat the heavy cream until just simmering. Pour it over the chopped chocolate in a bowl, letting it sit for a few minutes. Stir until smooth to make the ganache.
- Once the cupcakes are cool, frost them generously with the ganache. If using fondant, roll it out and cut into bow shapes to place on top of the cupcakes for decoration.
Red Velvet Cupcakes with Cream Cheese Bow
Red velvet cupcakes are a delightful treat that combines a hint of cocoa with a moist, fluffy texture. Topped with rich cream cheese frosting, these cupcakes bring a perfect balance of sweetness and a subtle tanginess that many adore. The addition of decorative bows made from fondant or icing adds a playful touch, making them perfect for celebrations.
This recipe is approachable for bakers of all skill levels. With straightforward ingredients and simple steps, you’ll find that creating these charming cupcakes is a fun and rewarding experience.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cocoa powder
- 1 cup vegetable oil
- 1 cup buttermilk, at room temperature
- 2 large eggs
- 2 tablespoons red food coloring
- 1 teaspoon vanilla extract
- 1 teaspoon white vinegar
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- Mix Dry Ingredients: In a medium bowl, combine flour, sugar, baking soda, salt, and cocoa powder.
- Combine Wet Ingredients: In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vanilla extract, and vinegar until smooth.
- Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.
- Fill the Cupcake Liners: Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.
- Make the Frosting: In a large bowl, beat together softened cream cheese and butter until creamy. Gradually add powdered sugar and vanilla extract until smooth and fluffy.
- Frost the Cupcakes: Once the cupcakes are completely cool, generously frost each with cream cheese frosting. If desired, create bows from fondant or icing and place them on top for decoration.
Matcha Green Tea Bow Cupcakes
Matcha green tea bow cupcakes are a delightful treat that combines the earthy flavor of matcha with the sweetness of vanilla cupcakes. The gentle bitterness of matcha perfectly complements the light and fluffy texture of the cake, making each bite a delightful experience. These cupcakes are simple to make and are sure to impress your friends and family with their unique flavor and charming appearance.
Frosted with a creamy green matcha buttercream and topped with a pretty bow, these cupcakes not only taste great but also look beautiful on any dessert table. They’re perfect for celebrations, tea parties, or just a lovely afternoon treat!
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 2 tablespoons matcha green tea powder
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Beat until well combined.
- Mix in the matcha green tea powder until the batter is smooth and the color is evenly distributed.
- Fill the cupcake liners about two-thirds full with the batter and bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before frosting.
Salted Caramel Bow Cupcakes
Salted Caramel Bow Cupcakes are a delightful treat that combines the richness of caramel with a hint of salt for that perfect balance of sweet and savory. The fluffy vanilla cupcakes serve as a base, topped with smooth caramel frosting and a decorative fondant bow that adds a fun touch.
This recipe is fairly simple, making it perfect for both beginners and experienced bakers looking for a sweet project. You’ll love how the salted caramel flavor shines through, ensuring each bite is packed with deliciousness.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup caramel sauce
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
- Fondant in orange (for bows)
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add in the eggs one at a time, mixing well after each addition.
- In another bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk and vanilla, mixing until smooth.
- Scoop the batter into the prepared liners, filling them about two-thirds full. Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Allow them to cool completely.
- For the frosting, whip together the heavy cream and caramel sauce until soft peaks form. Add in the sea salt to taste.
- Once the cupcakes are cool, pipe the salted caramel frosting on top. To finish, shape fondant into bows and place them on top of each cupcake for a decorative touch.
Mint Chocolate Chip Bow Cupcakes
If you’re looking for a delightful treat that combines the refreshing taste of mint with the rich goodness of chocolate, these Mint Chocolate Chip Bow Cupcakes are just the ticket. They are sure to satisfy your sweet tooth while bringing a burst of flavor to your dessert table. The combination of minty frosting and chocolate chips offers a delightful contrast that is hard to resist.
This recipe is simple enough for any skill level, making it a fun baking project for you and your family. Plus, the charming bow decoration adds a special touch, making these cupcakes perfect for parties or just an everyday treat.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon peppermint extract
- 1 cup buttermilk
- 1 large egg
- 1/2 cup mini chocolate chips
- 2 cups butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 1-2 teaspoons peppermint extract
- Green food coloring
- Chocolate bows for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking soda, and salt.
- In another bowl, combine the vegetable oil, vanilla extract, peppermint extract, buttermilk, and egg. Whisk until smooth.
- Gradually add the wet ingredients to the dry ingredients and mix until just combined. Fold in the mini chocolate chips.
- Fill each cupcake liner about two-thirds full with batter. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together the softened butter, powdered sugar, vanilla extract, peppermint extract, and milk until smooth and creamy. Add green food coloring to achieve the desired minty hue.
- Once the cupcakes are cool, frost them generously with the mint buttercream and top with chocolate bows for decoration.
Raspberry Almond Bow Cupcakes
Raspberry Almond Bow Cupcakes are a delightful treat that combines sweet almond flavor with tart raspberry notes. These cupcakes are light and fluffy, making them a perfect dessert for any occasion. With a touch of elegance, the decorative bow and fresh raspberries on top add a charming finish that makes them not only tasty but visually appealing.
This recipe is simple enough for bakers of all skill levels. Whether you’re preparing for a special celebration or just want a sweet indulgence, these cupcakes are a fun and rewarding project in the kitchen.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- 1 cup buttercream frosting
- Pink ribbon for decoration
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, milk, vanilla extract, and almond extract, mixing until well combined.
- In a separate bowl, whisk the flour, baking powder, and salt together. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting. Pipe the buttercream frosting on top and add a fresh raspberry and a small bow made from pink ribbon for decoration.
Strawberry Shortcake Bow Cupcakes
Strawberry Shortcake Bow Cupcakes are a delightful twist on a classic dessert, perfect for celebrations and special occasions. With a light vanilla cupcake base topped with fluffy strawberry frosting and adorned with charming bow decorations, these treats are not just visually appealing but bursting with fresh strawberry flavor.
This recipe is simple enough for bakers of all skill levels. Whether you’re hosting a birthday party or just want to brighten up your afternoon, these cupcakes are sure to bring smiles all around!
Ingredients
- 1 and 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup fresh strawberries, pureed
- 1 cup heavy cream
- 1/4 cup powdered sugar
- Pink food coloring (optional)
- Strawberry slices for garnish
- Red fondant or candy for bows
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition.
- Mix in the milk and vanilla extract until combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the pureed strawberries gently to incorporate. Fill the cupcake liners about two-thirds full with the batter.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool completely.
- For the frosting, whip the heavy cream and powdered sugar together until soft peaks form. If desired, mix in a few drops of pink food coloring for a beautiful hue.
- Once the cupcakes are cooled, frost them generously with the strawberry whipped cream. Top with a slice of fresh strawberry and decorative bows made from red fondant or candy.
Pumpkin Spice Bow Cupcakes
If you’re looking to add a cozy twist to your dessert table, pumpkin spice bow cupcakes are a delightful option. These cupcakes blend the warm flavors of pumpkin, cinnamon, and nutmeg, creating a taste that perfectly embodies the spirit of fall. Topped with creamy frosting and a cute bow, they’re not just delicious but also visually appealing.
This recipe is simple enough for bakers of all levels. Whether you’re prepping for a festive gathering or just want to treat yourself, these cupcakes are sure to impress with their flavor and charm.
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup canned pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for frosting)
- Colored ribbon (for decoration)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Add the eggs, pumpkin puree, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk. Stir until just combined.
- Fill each cupcake liner about two-thirds full with the batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- While the cupcakes cool, prepare the frosting by beating together the cream cheese, powdered sugar, and vanilla extract until smooth.
- Frost each cupcake with the cream cheese frosting, and tie colored ribbons in bows around the tops for a festive touch.
S’mores Bow Cupcakes
If you’re craving a delightful treat that combines the classic flavors of s’mores with the fun of cupcakes, these S’mores Bow Cupcakes are just the thing! With layers of soft chocolate cake, creamy marshmallow frosting, and a crunchy graham cracker topping, they bring campfire nostalgia right to your kitchen. Plus, they’re surprisingly easy to whip up, making them perfect for any occasion.
Each bite delivers a sweet, gooey experience that’s sure to please anyone with a sweet tooth. The combination of chocolate, marshmallow, and graham cracker is irresistible, and the cute bow decorations make these cupcakes perfect for parties or just a fun baking project at home!
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- 1/2 cup graham cracker crumbs
- 1/2 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract (for frosting)
- Graham crackers and mini marshmallows for decoration
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.
- In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the softened butter, eggs, milk, and 1 teaspoon of vanilla extract. Mix until well combined and smooth.
- Pour the batter into the lined cupcake tin, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick comes out clean.
- While the cupcakes are baking, prepare the frosting. Beat the heavy cream until soft peaks form, then gradually add powdered sugar and 1/2 teaspoon vanilla extract until smooth.
- Once the cupcakes are cool, top each with a generous dollop of marshmallow frosting. Sprinkle graham cracker crumbs on top, and finish with a few mini marshmallows and broken graham crackers to create the cute bow design.
