How to make a cupcake at home

Muffins are rightfully considered the favorite dessert of many people. Experienced housewives prefer to cook a treat on their own, wanting to grasp the culinary niche. There are many recipes that we’ll talk about today.

Curd Cupcake

• natural liquid yogurt - 75 ml.
• soft cottage cheese (fat content from 10%) - 210 gr.
• seedless raisins - 25 gr.
• chicken egg - 1 pc.
• wheat flour - 115 gr.
• prunes - 45 gr.
• granulated sugar - 75 g.
• baking powder for dough - 10 gr.
• icing sugar - for decoration

1. When the curd has cooled to room temperature, transfer it to a deep bowl and break one egg. Rub the mass with a fork or whisk, pour in the drinking yogurt and mix again.
2. Sift the flour, mix it with sugar and baking powder for the dough. Start pouring the mixture slowly while stirring with a fork. If lumps appear, break them on the edge of the container.
3. Rinse raisins and prunes, pour dried fruits with boiling water and leave for a quarter of an hour. At the end of the time, lay the ingredients on a paper towel and pat dry. Chop into small pieces, add to the dough.
4. Prepare cupcake tins, grease them with vegetable oil or line them with parchment paper. Pour the dough into the cells so that the mass rises slightly above half.
5. Turn on the oven, bring it to a temperature of 180 degrees. Send the cupcakes inside, bake them for about half an hour, periodically checking the readiness with a fork. When the top becomes rosy, get a dessert, cool it under natural conditions, sprinkle with powdered sugar.

Currant Cupcake

• sour cream - 45 gr.
• premium wheat flour - 130 gr.
• beet sugar - 55 g.
• fresh or frozen black currants - 60 gr.
• chicken egg - 1 pc.
• vanillin - 12 gr.
• vegetable oil - 45 ml.
• baking powder for dough - 13 gr.
• small salt - 3 pinches

1. Due to the fact that the berry base is included in the recipe, muffins are not always obtained high. However, this aspect does not prevent the dessert from having a porous air structure.
2. Prepare the necessary ingredients, thaw currants. If you use fresh berries, wash them and remove from twigs.
3. Mix granulated sugar with vanilla, add the egg, beat the mixture with a mixer. When the composition rises into thick foam, pour in sour cream and vegetable oil.
4. Mix the baking powder (optionally replace it with hydrated soda) with 100 gr. wheat flour. Send these components to the previous composition, knead the dough until smooth.
5. Sift the remaining 30 gr. flour, roll currants in it, then gently move them into a bowl with dough. Try not to damage the berries, otherwise porridge will turn out.
6. Prepare muffin baking dishes, grease them with vegetable oil. Fill each cell with dough, but not to the top. Preheat the oven to 185-190 degrees, send muffins to bake for 20-30 minutes.
7. After the specified period, turn off the oven, remove the treat, leave to cool at room temperature. Sprinkle the top of the muffins with powdered sugar or cocoa powder if desired.

Honey muffin

• premium wheat flour - 155 gr.
• chicken egg - 2 pcs.
• granulated sugar - 85 gr.
• condensed milk - 85 gr.
• baking powder for dough - 14 gr.
• honey - 75 gr.
• raisins or dried apricots - 45 gr.
• butter (66-72%) - 110 gr.

1. Remove the label from the can of condensed milk, send it to a deep saucepan and pour boiling water. Put on the stove, cook over medium heat for about 2.5 hours. After the time has passed, remove the jar and cool in cold water.
2. Take the listed ingredients in advance from the refrigerator, leave them to cool to room temperature. If you use candied honey, first melt it in the microwave or in a water bath.
3. Mix butter, boiled condensed milk and sugar into one mass, grind the composition with a fork or a whisk. Pour the honey in a thin stream, beat with a mixer, so that the mass rises by 1.5 times.
4. Add eggs to the composition, again whip the cream into a thick foam. Sift the flour, combine it with a baking powder, start pouring to the cream, while stirring with a wooden spatula.
5. When the dough becomes homogeneous, proceed with processing raisins / dried apricots. Pour dried fruit with boiling water, wait 10 minutes, drain the water and dry with paper towels.
6. Roll the raisins / dried apricots in flour, pour into the finished dough and mix well. Prepare the molds, greasing them with vegetable oil. Fill the cells with a mass of 2/3. Preheat the oven to 180 degrees.
7. Send cupcakes to bake for a quarter of an hour, check readiness with a toothpick or fork. After baking, cool the dessert to an acceptable temperature, proceed with tasting.

Chocolate muffin

• premium flour - 445 gr.
• kefir (fat content from 3.2%) - 320 ml.
• chicken egg - 3 pcs.
• nut paste (for example, Nutella) - 65 gr.
• cocoa powder - 90 gr.
• granulated sugar - 145 g.
• raisins - 75 gr.
• small salt (not iodized) - 10 g.
• soda - 20 gr.
• vegetable oil - 65 ml.

1. Cool the kefir to room temperature, break an egg to it and pour sugar in. Beat the mixture with a whisk or mixer to completely dissolve the sugar crystals.
2. Sift the baking soda through a sieve; do the same with cocoa powder and flour. Pour the listed ingredients to a beaten egg mixture, mix thoroughly until smooth.
3. Pour raisins (can be replaced with dried apricots) with hot water, leave for 10 minutes, remove and dry. Pour it to the dough, mix again.
4. Preheat the oven to 200 degrees, prepare muffin tins. Grease each of the cells with vegetable oil, fill the holes halfway.
5. The baking time is about half an hour. The readiness of the composition can be checked with a toothpick by sticking it in the center of the cake. If the splinter is dry, the dessert is ready. Leave the cupcakes to cool, then cover the hat with nut paste.

Lemon muffin

• sour cream with a fat content of 20% - 165 gr.
• vegetable oil - 145 ml.
• flour - 210 gr.
• lemon juice - 80 ml.
• icing sugar - 270 gr.
• lemon - 1 pc.
• chicken egg - 4 pcs.
• baking powder for dough - 25 gr.

1. If desired, replace sour cream with thick yogurt, the taste will not change. The first thing that catches your eye is the amount of powdered sugar. Do not mistakenly believe that there are many, do not reduce the number. Otherwise, the dessert will turn sour.
2. Mix chicken eggs and icing sugar (200 gr.), Pour in sunflower oil and sour cream, whisk with a mixer. Remove the zest from the lemons, wipe on a grater, add to the previous mass. Pour in 50 ml. lemon juice, mix.
3. Sift flour and baking powder, mix them together, add to the beaten egg mass. You will end up with a batter. Lubricate the mold and fill them just above half.
4. Turn on the oven, set the temperature to 180 degrees, heat for 20 minutes. Send cupcakes to bake for 45 minutes, determine readiness with a toothpick.
5. Start cooking syrup. Mix 70 gr. icing sugar with 30 ml. lemon juice. When the muffins have cooled to room temperature, grease the caps with the prepared mass, leave to soak for half an hour.

Rosemary cupcake

• fresh rosemary - 35 gr.
• chicken egg - 4 pcs.
• granulated sugar - 145 g.
• baking powder - 25 gr.
• flour - 225 gr.
• vegetable oil - 65 gr.
• salt - on the tip of a knife

1. Mix granulated sugar with salt, pour into a deep bowl and break eggs to them.Beat vigorously with a whisk or mixer, then add vegetable oil in parallel.
2. Sift the baking powder and flour, pour the ingredients in small portions to the eggs. Cut the rosemary needles into small pieces, add to the dough and mix well until smooth.
3. Lubricate the baking dish with oil, pour the dough into the cavity, bake at 175-180 degrees for half an hour. To determine readiness, stick a toothpick inside the cake, then pull it out. Luchina should go dry. Cool the pastries, cut into portions.

Cherry cupcake

• premium flour - 210 gr.
• granulated sugar - 155 gr.
• butter - 215 gr.
• baking powder - 15 gr.
• 4 eggs
• cocoa - 30 gr.
• vanillin - 12 gr.
• pitted cherry - 180 gr.

1. Cut the butter into cubes, put in a bowl and melt in a water / steam bath. Remove the composition from the fire, pour in granulated sugar, beat with a mixer until creamy.
2. In another bowl, mix the chicken eggs with vanilla, beat with a mixer for 3 minutes. Pour in the cream, whisk for another 2 minutes.
3. Sift flour, combine with baking powder for dough, knead with a fork until smooth. Start pouring flour into the whipped cream portionwise, do not allow lumps to appear.
4. In the end, you will get airy dough, divide it into 2 parts (we will use the first one now). Lubricate silicone or tin forms with butter, apply cream in them with a teaspoon, filling the cell by 2/3.
5. In the middle, place the cherry berries, white muffins ready for baking. Pour the sifted cocoa powder into the second part of the dough, knead with a whisk until smooth. Fill the remaining cells of the form with chocolate cream, also insert the cherry in the center.
6. Preheat the oven to 185 degrees, send the muffins to bake. The duration of heat treatment varies between 25–35 minutes, determine the readiness with a toothpick. After the expiration date, cool the dessert and start eating.

Raisin cupcake

• chicken egg - 3 pcs.
• butter - 175 gr.
• granulated sugar - 175 g.
• seedless raisins - 185 gr.
• flour - 365 gr.
• vanilla sugar - 4 g.
• icing sugar - for decoration
• salt - on the tip of a knife
• baking powder - 7 gr.

1. Remove the butter from the refrigerator, leave for 4 hours at room temperature. At the end of the period, mash it with a fork, pour in vanilla and granulated sugar, beat with a mixer for half a minute.
2. In another bowl, break the eggs, beat them and add to the butter. Wash and dry the raisins, send it to the dough, mix everything thoroughly and beat again.
3. Sift flour, combine with salt and baking powder. Divide the bulk mixture into 2-3 parts to add it portionwise. Otherwise, the mixer will work hard.
4. Pour the first part of the flour into the creamy mixture, whisk. Perform manipulations with two other sections. You will get a very thick dough that is difficult to knead.
5. Lubricate the mold with butter, spread the dough with a tablespoon. Make an incision in the center so that the cupcake bursts in the right place. Bake at 180 degrees for 1-1.5 hours.

Strawberry muffin

• baking powder - 20 gr.
• egg - 2 pcs.
• frozen or fresh strawberries - 165 gr.
• sugar - 160 gr.
• salt - on the tip of a knife
• sour cream - 90 gr.
• butter - 110 gr.
• flour - 185 gr.
• fresh orange peel - 40 gr.

1. Leave the sour cream and butter at room temperature for 3 hours. Combine sugar with chicken eggs, beat with a mixer or whisk. The mass should rise twice and become whitish. Continue to whisk, pour sour cream and melted butter in parallel.
2. Grate the orange peel, add to the dough. Sift baking powder and flour, add salt. Mix components with a fork, whisk or mixer. You should get custard cream.
3. Prepare a silicone or tin mold, grease with vegetable oil. Pour the finished dough into the container.Cut the strawberries into 2 parts, lay the berries on top of the dough and sprinkle with granulated sugar.
4. Send dessert to bake for 1 hour at a temperature of 180-185 degrees, check readiness with a toothpick. After cooking, cool the cupcake, remove it from the mold, cut into portions.

Orange muffin

• salt - 1 pinch
• egg - 2 pcs.
• dark chocolate - 85 gr.
• sugar - 175 gr.
• baking powder - 15 gr.
• butter - 145 gr.
• orange - 1 pc.
• milk (fat content from 3.2%) - 145 ml.
• premium flour - 290 gr.

1. Soften the butter at room temperature, rub it with salt and granulated sugar. Add eggs, beat with a whisk. Sift flour and baking powder, mix thoroughly.
2. Cool the milk, pour it in a thin stream and stir at the same time so that there are no lumps. Divide the resulting mass into 2 equal sections. Melt the chocolate in a water bath, mix it with the first part.
3. Squeeze the juice from the orange, pour in 55 ml. in the second part, rub the zest of the fetus and also add it to the dough. Stir well with a fork. You end up with chocolate and orange layers.
4. Line the cupcake pan with baking paper or grease with vegetable oil. Scoop a tablespoon of each type of dough and put it in the cells one by one, so that the cake is baked in different colors.
5. The baking time is 1 hour, the temperature is 180 degrees. To check product readiness, dip a toothpick in the cupcake, then remove it. The surface must be dry. Cool the dessert, sprinkle with powdered sugar (optional).

Homemade muffin recipes have spread all over the world and are firmly rooted in many countries. Flour delicacies are prepared on the basis of biscuit or curd dough. Muffins are often added seasonal berries and fruits, chocolate, nuts, candied fruits. Vary the proportions as you wish, experiment with the filling.

Video: how to make cupcakes