Easy Cupcake Recipes

Easy Cupcake Recipes

Everyone likes cupcakes, especially children. I recently bought this cupcake maker that makes cupcakes so fast and easy. I hate baking because of the cleanup and my kids know that they can usually get me to makes them with this cupcake maker.  With this machine I have found it takes less than 5 minutes to make these cupcakes. For me they cooked faster than the directions said they would. I use a batter bowl that pours directly into the machine to make it easier and less cleanup. I found a few recipes and put a few recommendations to makes it healthier.  : (Also I recommend using organic ingredients whenever you can) The first 2 recipes were found on cupcakerecipes.com . The Gluten recipe was found on Allrecipes.com

Applesauce cupcakes

• 1 cup whole wheat flour

• 1 1/2 cups all purpose flour

• 1 1/2 cups sugar

• 1 cup finely chopped, peeled apple

• 1/2 cup chopped walnuts

• 1 teaspoon baking powder

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1 1/2 teaspoon cinnamon

• 1/2 teaspoon freshly grated nutmeg

• 2 large eggs

• 1 1/2 cups applesauce

• 1/2 cup melted butter

Applesauce Cupcake Recipe Directions

Combine all dry ingredients in a large mixing bowl.  Add eggs, butter, and applesauce.  Mix for 2 minutes at slow speed.  Scrape bowl.  Mix at medium speed for 1 minute.  Scrape bowl, and stir in chopped apples and walnuts.

Your oven should be preheated to 350 degrees.  spoon cupcake batter into cupcake pans lined with paper or foil cupcake liners.  You should fill each cup approximately 1/2 to 2/3 full making sure you have the same amount of batter in each cup.

Bake your cupcakes for 15-20 minutes, or until a toothpick inserted into the center comes out clean.  Remove the applesauce cupcakes from the pan, and cool completely on a wire rack.

top with a frosting of your choice

Carrot Cake Cupcakes

• 2 cups all purpose flour
• 2 cups sugar
• 3 cups finely shredded carrots (I highly recommend organic carrots)
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 cup vegetable oil  ( I recommend using canola oil)
• 4 large eggs

Carrot Cake Cupcake Directions

Preheat oven to 350 degrees.  Line cupcake pans with paper liners if desired.

Combine all dry ingredients in a large mixing bowl.  Mix at low speed for 30 seconds, scraping bowl constantly while mixing.  Mix at high speed for 3 minutes, scraping bowl every minute.

Pour batter into cupcake liners until they are 1/2 to 2/3 full.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

Cool 10 minutes in pans then move to wire rack to cool completely.


  • 1 1/2 cups white rice flour
  • 3/4 cup millet flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 4 eggs
  • 1 1/4 cups white sugar
  • 2/3 cup sour cream
  • 1 cup milk
  • 2 teaspoons vanilla extract
  • Directions

    1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.
    2. In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.
    3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.


    • Editor's Note
    • Some people are extremely sensitive to gluten. Please check the labels on cocoa, baking powder and vanilla to be sure they are gluten free before serving to someone with an intolerance.