Category Archives: Cupcakes & Muffins

You’ve found the Cupcakes & Muffins recipes! Whether you prefer light and fluffy cupcakes with frosting or simple and delicious muffins; you’re in the right place! 

Everyone has a favourite. You’re either a huge fan of cupcakes with the piles of buttercream, or you prefer the simplicity of a muffin. Whichever you prefer, there is something for everyone here. 

You’ll find a range of delicious cupcakes as well as sweet and savoury muffins here. 

Some of the most popular are:
Carrot Cupcakes with Cream Cheese Frosting
Mary Berry’s Christmas Chocolate Cupcakes
Rhubarb Crumble Muffins 
Cheese & Onion Chutney Muffins 

Gluten Free & Vegan Chocolate Orange Cupcakes

Gluten Free & Vegan Chocolate Orange Cupcakes are light and fluffy  with amazingly smooth and decadent chocolate orange frosting. You won’t believe they’re gluten free and vegan!

Following the success of my Vegan Chocolate Orange Loaf Cake, I decided to expand my vegan baking repertoire. I went back to the recipe by Kate from Veggie Desserts for my inspiration and from there decided to attempt to make Gluten Free and Vegan Chocolate Orange Cupcakes. 

I say attempt because that really was what it was. I had attempted to make gluten free cupcakes before and they hadn’t turned out exactly as I wanted. The texture was too crumbly and the taste was different to the original recipe. So when I decided to adapt this recipe to be gluten free, I wasn’t holding out too much hope. 

Experimenting in the kitchen isn’t always going to be a success. I think having a failure every so often makes each success even more exciting! So when these cupcakes turned out perfectly the after the first attempt, I was so chuffed. 

Where I had gone wrong with my previous gluten free cupcakes attempt was that I had simply swapped the normal flour for gluten free flour. It was my coeliac friend, Zoe who recommended adding some xanthan gum which acts as a binding agent which the gluten free flour lacks. It worked perfectly and the result was a gluten free and vegan cupcake that had the texture of any other cupcake I have eaten – success!

My favourite part of these cupcakes is the frosting. I am not usually a fan of buttercream because to me I can taste the butter. Chocolate buttercream is usually my preferred buttercream but I have never tasted buttercream as good as this! It is so smooth and creamy which I think has to be down to the dairy free margarine. It also had such an appealing glossy shine to it which I loved. 

Before I rave on about how great I think these cupcakes are, there is one downside. As with other gluten free cake, these are really best eaten on the day they have been baked. You can eat them the day after too, but you will notice even only one day later they will have lost some of their fluffiness. A trick Zoe has learnt over the years is to keep some cupcakes unfrosted and when you’re ready to eat them give them a few seconds in the microwave to freshen them up before allowing to cool and frosting. You could also freeze the cupcakes before they are frosted as a way to prolong them a little longer if you don’t think you’ll manage eating all ten in two days. 

Makes 10 cupcakes

For the cupcakes
140ml soy milk
75g non dairy margarine
1½ tbsp golden syrup
½ tsp coffee granules
140g plain flour
1 ¼ tsp baking powder
90g caster sugar 
2 tbsp cocoa powder
½ tsp bicarbonate of soda
2 tbsp orange juice
Zest of 1 orange
¼ tsp xanthan gum

For the frosting
75g non dairy margarine
200g icing sugar
4 tbsp cocoa powder
1 tbsp soy milk 
1 tbsp orange juice 

  1. Preheat the oven to 180ºC / 160ºC fan assisted. Line a cupcake tin with 10 cases 
  2. Zest the orange before juicing it . Whisk the orange juice and soy milk together and set aside 
  3. In a pan over a medium heat, gently melt the margarine, coffee and golden syrup. Once melted take off the heat and allow to cool slightly
  4. Sift the flour, cocoa powder, sugar, bicarbonate of soda and xatham gum together in a bowl before adding the milk and margarine mixtures. Stir well until the batter is smooth 

  1. Divide the mixture between the cupcake cases and bake in the oven for 18-20 minutes minutes or until a cocktail stick comes out clean when poked into a cake

  1. Allow to cool for a few minutes in the tin before turning out onto a wire rack and leaving to cool completely 
  2. Once completely cooled, make the frosting
  3. Add the margarine and icing sugar to the mixer and beat until combined
  4. Add the soy milk and orange juice and beat until smooth and fluffy

  1. Spoon the frosting into a piping bag with a nozzle and pipe onto each cupcake
  2. Decorate however you like 

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Chorizo, Red Pepper & Cheese Muffins

Super tasty muffins studded with chorizo and red pepper with a lovely chilli warmth. These Chorizo, Red Pepper & Cheese Muffins are very moreish. 

I love a savoury muffin. For some reason savoury baking seems less naughty than sweet baking to me. I know this clearly is all in my head, but I think it is because the ingredients are more widely used so they’re seen as less of treat than things like chocolate. 

My parent’s have a villa in Fuerteventura and I am very lucky that they bring me back some delicious Spanish meats and spices. Chorizo is a firm favourite that they bring back and can be used in so many dishes. When cooking, I use the rings of  dry cured chorizo which you just peel before using. They can be eaten as they are, or cooked – make sure you check it is the dry cured type and not the uncooked sausages if you want to eat without cooking! These rings are readily available in all supermarkets and you can usually get a normal one and a spicy one; so use whichever you prefer. 

I am a little bit obsessed with chile at the moment and thought it would bring out the flavours in the chorizo. I love the warmth it can bring to a recipe without having to blow your head off. If you aren’t the biggest fan of chile, you can either leave it out completely, or add a pinch. I chose ancho chile because it is a mildly spiced chile compared to others so should be suitable for most people. Having said that, if you do like your food a little spicy, feel free to add more! If you can’t find ancho chile, you can just use the chile powders that you can buy in any supermarket. 

It may be tempting to eat these as soon as they have cooled enough for you to eat them, but I personally prefer them when they have cooled completely. Once they have cooled, I think you can taste the flavours better than when they are still warm. I really like how the oils from the chorizo stain the muffins making them a lovely colour. 

These muffins are really quick and easy to make and one of my favourite things about making them is you do not need to use a mixer. I do love my mixer and it makes baking so many things far easier, but sometimes you just want to bake something with minimum effort and washing up. These muffins are definitely one of those bakes! The less effort you put into mixing them, the lighter and fluffier your muffins will turn out. If you were to use a mixer you would definitely run the risk of over mixing them which could make them tough. 

These really can only be kept for 2 – 3 days to eat them at their best. After this they do become a little drier. I’ve found that freezing them once they have cooled completely is a great way of keeping them fresh for longer. I just take them out of the freezer the night before I want them and they are defrosted and ready to eat the next morning.

Makes 12 muffins

100g chorizo, diced
100g red pepper, diced
175g plain flour
¼ tsp mustard powder
¼ tsp ancho chile powder 
2 tsp baking powder
2 tsp caster sugar
½ tsp salt
pinch of pepper
pinch of cayenne pepper
150g cheddar cheese, grated
80ml semi-skimmed milk
60ml sunflower or vegetable oil
1 egg

  1. Add the diced chorizo and red pepper to a pan over a medium heat and cook for around 10 minutes until the pepper has softened. Stir every so often to stop the chorizo getting too brown

  1. Preheat the oven to 180ºC  and line a muffin tin with 12 cases 
  2. Mix the flour, baking powder, sugar, mustard powder, cayenne pepper, chilli powder, salt and pepper in a bowl. Stir in 120g of the grated cheese
  3. In another bowl, beat the egg, milk and oil 
  4. Mix the wet ingredients with the dry ingredients along with the peppers and chorizo. Only mix until everything is just combined – don’t overwork it 

  1. Divide the mix between the muffin cases and scatter each with the remaining 30g of cheese

  1. Bake in the oven for 18 minutes 
  2. Allow to cool slightly in the tin before allowing to cool completely on a wire rack 

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Courgette Cupcakes with Lemon Curd & Cream Cheese

Fluffy cupcakes filled with sharp lemon curd and covered in delicious cream cheese frosting. These Courgette Cupcakes with Lemon Curd & Cream Cheese  are far too tasty to get put off by the fact they have courgette in them!


Courgette or Zucchini?

Courgette or zucchini, whatever you like to call them, they are in abundance at the moment. My parents have an allotment which appears to have the perfect courgette growing conditions because they have grown more courgettes than we could eat this year! They also grew one particularly huge specimen which was so big I made 24 cupcakes, a two layer cake and also a chocolate loaf cake from it. It really was a beast! 

Courgettes are available all year round here in the UK. But they are in season from June to October so this is the best time to make the most of them! 

Baking with courgettes 

When people find out these cupcakes have courgette in them, you might see them doubt you. Personally courgettes aren’t my favourite vegetable , but in a cake they are delicious. It really isn’t any different than using carrot in cake – and we all know how good that tastes! I also like the flecks of green the courgette adds to the cake batter. 

If cupcakes aren’t your thing, you can always make my Courgette Cake with Lemon Curd and Cream Cheese Frosting. As the name suggests it is essentially the same as these cupcakes but in cake form! 

Grating your courgettes 

When it comes to grating your courgettes, you can use a course hand held grater or the attachment on your food processor. If you use a food processor with a grater attachment, it somehow gives you quite a dry grating. However if you use a normal grater you might end up with a wetter grating. Just make sure you don’t use a fine grater or else the courgette will become too mushy. If like me you’re lazy and don’t want to wash up your food processor definitely just use a normal grater. Grating courgettes is no where near as bad as grating carrots in my opinion! 


The perfect cupcake for summer

These Courgette Cupcakes with Lemon Curd & Cream Cheese are so summery in taste. The lemon curd in the middle is so bright and zingy which along with the lime in the frosting makes them so incredibly delicious. The lemon curd and lime zest also add a sharpness which cuts through the cream cheese frosting perfectly. 

Perfectly piping these Courgette Cupcakes with Lemon Curd & Cream Cheese 

Cream cheese frosting isn’t as thick as buttercream. I always make sure I drain off any water that may be in the tub before adding it to the rest of the ingredients. This might sound really weird if you live in America. I have heard amazing rumours that you can buy cream cheese in blocks?! This is obviously thicker than what we can get here (lucky people!). So anyway, because of cream cheese frosting being a little looser, it is sometimes harder to pipe. 

Instead of stressing yourself out trying to pipe fancy patterns; just use a round piping nozzle! Not only do I like how this looks, it also means you won’t loose definition – because there isn’t any! 

5 from 4 votes

Courgette Cupcakes with Lemon Curd & Cream Cheese

Fluffy cupcakes filled with sharp lemon curd and covered in delicious cream cheese frosting. These Courgette Cupcakes with Lemon Curd & Cream Cheese are far too tasty to get put off by the fact they have courgette in them!

Course Cupcakes
Cuisine British, International
Keyword Cupcakes, Lemon curd, Cream Cheese Frosting, Courgette, Zucchini
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 18
Calories 321 kcal
Author Curly


For the cupcakes:

  • 250 g courgettes coarsely grated
  • 2 eggs
  • 125 ml vegetable oil
  • 150 g caster sugar
  • 225 g self-raising flour
  • ½ tsp bicarbonate of soda
  • ½ tsp baking powder

For the filling:

  • 120 g lemon curd

For the frosting:

  • 200 g full fat cream cheese
  • 75 g unsalted butter
  • 500 g icing sugar
  • zest of one lime finely grated
  • 1 tbsp lime juice
  • 3 tbsp unsalted pistachios roughly chopped


  1. Preheat the oven to 160ºC and line a cupcake tin with 18 cases

  2. Rinse the courgettes and then grate them using a coarse grater - if the grater is too fine, the courgette will turn to mush
  3. Add the flour, bicarbonate of soda and baking powder to the bowl of your mixer. In a separate jug, whisk the eggs, oil and sugar until creamy.

  4. Pour the egg mixture into the flour and mix until combined before adding in the grated courgette and mixing again

  5. Divide the mix between the cupcake cases making sure you only fill them half way. Bake in the oven for 15-17 minutes or until a cocktail stick comes out clean

  6. Leave to cool for around 10 minutes then allow to cool completely on a wire rack

  7. Once the cupcakes are completely cooled, make a a hole in the centre of each cupcake about 1cm down. I do this using an apple corer but you could use a small knife, just mind your fingers

  8. Fill each hole with the lemon curd

  9. To make the frosting, beat the butter until soft and then add the cream cheese and icing sugar and mix until completely smooth

  10. Add the lime zest and juice. Mix until combined and set aside

  11. Frost each cupcake and decorate with a sprinkling of chopped pistachios

Recipe Notes

Nutritional information is given as a guide only.

Nutrition Facts
Courgette Cupcakes with Lemon Curd & Cream Cheese
Amount Per Serving
Calories 321 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 9g56%
Cholesterol 27mg9%
Sodium 65mg3%
Potassium 94mg3%
Carbohydrates 50g17%
Fiber 1g4%
Sugar 40g44%
Protein 3g6%
Vitamin A 165IU3%
Vitamin C 2.8mg3%
Calcium 16mg2%
Iron 0.4mg2%
* Percent Daily Values are based on a 2000 calorie diet.

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Nutella Cupcakes

If you’re a Nutella fan, you need to try these. They are full on Nutella goodness – especially with Nutella buttercream too!
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I made these for my boyfriend’s sister and her now husband to try as they had asked me to make the cakes for their wedding. They had asked me to make some Nutella cupcakes for them to try so I went to trusty Pinterest and found this recipe on Love Life and Sugar. She is a massive Nutella fan too so she loved the Nutella cupcakes with Nutella buttercream but they didn’t decide to go with them for the wedding because they were definitely not for the just the mild Nutella fan.

2016-04-17 13.24.15

217g all purpose flour
207g sugar
¼ tsp bicarbonate of soda
1 tsp baking powder
168g salted butter, room temperature
160g Nutella
3 egg whites
1 tsp vanilla extract
120ml sour cream
120ml milk

  1. Preheat the oven to 180°C and line a cupcake tin with cupcake cases
  2. Mix together the flour, sugar, bicarbonate of soda and baking powder in a large mixing bowl
  3. Add butter, Nutella, egg whites, vanilla, sour cream and milk and mix on medium speed until all ingredients are combined and the mixture is smooth
  4. Add the mix to the cupcake cases filling them approximately half way

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  1. Bake for 19-21 minutes or until a toothpick comes out with only a few crumbs

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  1. Remove cupcakes from oven and allow to cool for 10 minutes or so before allowing them to cool completely on a wire rack
When cooled, frost the cupcakes. I’d recommend either vanilla buttercream or if you’re a real Nutella fanatic like myself, Nutella Buttercream.


Half Batch Vanilla Cupcakes

How else would I ask people to be my Bridesmaid than with cake?!

I haven’t been blogging as often in the past month due to moving house. We are now all moved in and mostly unpacked so I will hopefully have lots of yummy recipes heading your way soon!

We got the keys to our house on Friday 13th November – a good job neither of us are superstitious! As if the excitement of getting the keys to our first house wasn’t enough, Rien also asked me to marry him. Since then we have been mainly focusing on the house, but now we have sorted out everything that urgently needs doing, we can start wedding planning!

After talking to Rien, I knew who I wanted to ask to be my Bridesmaids and knew that the only way I could do this was with cake. I decided to make a cupcake for each Bridesmaid and make a little flag asking them the question. I think asking someone to be your Bridesmaid is one of the most exciting part of the wedding preparations. Obviously getting engaged is incredibly exciting and I think asking someone to be your Bridesmaid is a way of sharing that excitement as (hopefully) they will be excited too.

The easiest person to ask was my sister as she knew I would ask her. I did surprise and slightly shock her though with her flag. I had a quick google to get the correct terminology, and as it turns out she is my ‘Matron of Honour’; much to her horror. She said it made her sound really old which isn’t what she is looking for at only 26! Her exact words were ‘Could you not have just called me a Bridesmaid?!’ She’s been married for nearly 4 years now so she will definitely be able to help out and give advice as she’s been there before.

The other people I asked were my friend from primary school, Georgie and Yasmin who I met in secondary school. I always knew I would ask these two. To say they were both chuffed would be an understatement!

I didn’t want to make my usual batch of 12 cupcakes because I only needed a couple of cupcakes. I’ve used this recipe time and time again to make a smaller batch of 5 or 6 cupcakes. This recipe is really handy as you can’t just half my usual cupcake recipe as it has 3 eggs (how on earth would you half an egg?!).

I wanted to keep the cupcakes quite simple in decoration, so opted for slightly tinting the buttercream with a Wilton gel colour in Ivory. Although in the photos you might not be able to pick up the difference in colour from normal buttercream, you could in person. I used a Wilton 1M nozzle to create the rose design starting piping from the middle outwards.

For the cupcakes
75g caster sugar
75g butter or margarine
1 egg
1 tsp vanilla bean paste (or vanilla extract)
75g self raising flour 

For the buttercream
70g unsalted butter
140g icing sugar
1 tbsp milk 

  1. Preheat the oven to 170ºC
  2. Beat the butter and sugar together until light and fluffy
  3. Add the vanilla bean paste and eggs and mix
  4. Add the flour and mix until it is combined. Spoon into cupcake cases filling each 2/3 full
  5. Bake in the oven for 14 minutes or until a cocktail stick comes out clean
  6. Let the cupcakes cool slightly before removing them and leaving cool completely on a wire rack before icing
  7. Beat softened butter and icing sugar together
  8. Gradually add the milk until it becomes smooth and quite thick – you may not need all of the milk
  9. Spoon the buttercream into a piping bag and pipe onto the cupcakes


Banana & Honey Muffins

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I always seem to have a few bananas that get forgotten about and end up getting a bit too ripe to eat. This is why I’m keen to find recipes to use them up! In my quest to find tasty, healthy muffins I looked in Lorraine Pascale’s A Lighter Way To Bake and came across her recipe for Banana and Honey Muffins. They were perfect as they were a healthy muffin that would use up my overripe bananas.

Out of all of the healthy muffins I have made, these are definitely the most moist as well being one of the lowest in calories. The bananas add the extra moistness without adding any unnecessary calories. Rien isn’t usually tempted by my healthy muffins, but he loved these. You really can’t tell that these muffins only have 176 calories each! Another great thing is that the mix makes twelve really big muffins! These are definitely one of my favourite muffins so far.

The recipe called for four bananas – one to go on the top. I only had three which is why mine don’t have the pretty decoration on top.

As with all of the muffins I make, they are perfect to freeze and then leave out to defrost overnight to make a great breakfast.

Makes 12 muffins
300g wholewheat flour 

1 tsp baking powder
½ tsp bicarbonate of soda
1 egg
2 egg whites
200ml semi-skimmed milk
100g low-fat natural yogurt
50ml sunflower oil
2 tbsp honey 
1 tsp vanilla extract
4 overripe bananas

  1. Preheat the oven to 200ºC (180ºC fan). Line a muffin tin with paper muffin cases
  2. Mix the flour, baking powder and bicarbonate of soda together in a large bowl. Beat the egg and egg white briefly in a jug and then beat in the milk, yogurt, oil, honey and vanilla extract until smooth and completely combined
  3. Mix the wet ingredients into the dry with as few stirs as possible until you get a wet, sloppy mixture

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  1. Roughly mash 3 bananas and gently fold them into the mixture

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  1. Divide the mixture into the paper cases. Peel and cut the remaining banana into 12 slices roughly ½cm thick and place one slice on top  of each of the muffins

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  1. Bake them in the oven for 20 minutes or until a skewer comes out clean

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  1. Leave to cool in the tin for a few minutes before leaving to cool completely on a wire rack

Chocolate Creme Egg Cupcakes

Delicious chocolate cupcake with a gooey Creme Egg hidden inside – these Chocolate Creme Egg Cupcakes are the perfect cupcakes for Easter! 

Easter is such a great time to bake, you can make anything Easter themed by just adding a mini egg to it! This year I have mainly been making these cupcakes and mini egg fridge cake. Like usual I gave up chocolate for lent which has not been fun as I’ve had a couple of orders for chocolate cake with ganache and even more chocolate on top.  Making these and smelling the chocolate was hard, but I managed to make them without even licking the spoon!

I read on Taming Twins blog that it is better to lie the Creme Eggs horizontally. I assumed you would place them vertically so the egg was upright, but this makes the egg less stable so it can wobble all over the place. It is also better to use frozen Creme Eggs as this helps them keep their shape whilst in the oven. 

I fill the cupcake cases roughly one third full before putting in the creme egg and then covering the egg with the remaining cake mix. I’ve tried adding a few different amounts of cake mix before you add the Creme Egg and however much you add, the Creme Egg sinks anyway! So don’t panic if yours sinks, just make sure there is some cake mix on the bottom and you completely cover the creme egg then you’ll be good. 

You can use a full sized Creme Egg if you would like but obviously this would mean it is more Creme Egg than cupcake! If you want to make them even more chocolatey you could make chocolate frosting.

The quantity of frosting in this recipe is enough for a very generous helping on each cupcake. I used a very large piping nozzle which means you can pipe a lot of frosting onto each cupcake. I also used yellow gel food colouring to colour half of the frosting a bright yellow colour. 

To get the two tone swirled frosting, I spooned each colour of frosting into either side of the piping bag. As the colours come out of the piping bag, you won’t necessarily get an even colour distribution right from the start, but I don’t think this matters. Obviously you don’t need to colour the frosting, you can decorate the cupcakes however you would like.  

Updated 2018

For the cupcakes (makes 12 large cupcakes):
4tbsp water, boiled
40g cocoa powder
¼ tsp coffee granules 
175g margarine 

3 eggs
165g caster sugar
115g self raising flour
1 tsp baking powder 
12 mini Creme Eggs 

For the frosting:
200g softened butter
400g icing sugar
1-2 tbsp milk
Yellow gel colouring

6 mini Creme Eggs to decorate 

  1. Preheat the oven to 200ºC (180ºC fan assisted) and line a cupcake tin with liners and set aside
  2. Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste 

  1. Add the margarine and beat until smooth. Add the rest of the ingredients apart from the Creme Eggs and mix until combined

  1. Fill the cupcake case roughly 1/3 full. Smooth out using a spoon and then place a mini Creme Egg horizontally lying down in each case

  1. Top with the remaining cake mix and bake for 10-12 minutes until a cocktail stick comes out clean. Allow to cool completely on a wire rack before decorating

  1. Beat softened butter until completely softened before adding the icing sugar and slowly mixing
  2. Gradually add the milk until it becomes smooth and quite thick – you may not need all of the milk
  3. Put half of the frosting into a separate bowl and set aside
  4. Add some yellow gel food colouring to the remaining frosting in the mixer. Start by adding a little bit as you can always add more 
  5. When you are happy with the colour, spoon both of the colours into either side of your piping bag fitted with a nozzle. Try to keep the colours separate if possible 
  6. Pipe the frosting onto the cooled cupcakes and top with half a mini Creme Egg
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Mixed Berry & Cinnamon Muffins

Whole berry muffin 2

Photo by Greedy Betty

I hope you all had a fantastic Christmas and New Year celebrating with your family and friends and eating lots of delicious food. Like a lot of people, I don’t set New Year’s resolutions but have things I would like to achieve. This year, like last year, my aim is to become healthier. For the first six months I did really well last year and was pleased with my progress, but after a lovely holiday to Mexico, I really struggled to get back into the right frame of mind. So after realising I can do it, my aim this year is to go further and maintain a healthy lifestyle. I do believe in treating yourself every so often though so there will still be recipes for when only naughty food will do!

This is a great first recipe for 2015. It is another in my search for a tasty but healthy muffin. I came across this recipe in Lorraine Pascale’s ‘A Lighter Way to Bake’. My Mum bought me the book for my birthday and up until then I hadn’t heard of Lorraine. In the book she takes popular recipes that she has tweaked and made healthier. One thing I really like is that is not only shows you how many calories are in a serving, but it also states how many calories you would typically find in the usual recipe. I find this interesting because if I’m being good, I like to know just how good I’m being!

This recipe has a fantastically low 155 calories per muffin but you can tell it is a healthy muffin. Due to the lack of sugar and the only sweetness coming from the maple syrup, the muffins weren’t as sweet as I would usually want a muffin to be.  Not only are they low in calories, they also use wholemeal flour which is a plus! I did enjoy them and I will make them again – especially as they are so healthy.

The very talented Greedy Betty took the photos of the finished muffins which she also made. As a food blogger, how good the photographs are really affects how appealing your recipe is. Having a talented photographer to take great photos is a great help and is a service Greedy Betty provides (more details at the bottom).

For the muffins
300g wholewheat plain flour
1 tsp baking powder
½ tsp bicarbonate of soda
1 tsp cinnamon
1 egg
2 egg whites
200ml semi skimmed milk
100g low fat natural yogurt
50ml sunflower oil
4 tbsp maple syrup
200g frozen summer berry mix

  1. Preheat the oven to 200ºC, 180ºC fan and line a 12 hole muffin tin with liners
  2. Put the flour, baking powder, bicarbonate of soda and cinnamon in a bowl and mix
  3. Beat the egg and egg whites together and then add the milk, yogurt, oil and maple syrup and beat again until combined and smooth
  4. Add the wet ingredients to the dry ingredients and mix, it will be quite sloppy
  5. Gently fold in two thirds of the frozen berry mix

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  1. Divide the mix between the liners and scatter the remaining berries over the top of the muffin mix and gently press them in

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  1. Bake for 20 minutes or until a cocktail stick comes out clean. Allow to cool in the tin briefly before allowing to cool completely on a wire rack

Whole berry muffin 1

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Mary Berry’s Christmas Chocolate Cupcakes

Mary Berry’s Christmas Chocolate Cupcakes are light, fluffy and topped with festive vanilla buttercream. Great for children to help decorate too! 

This is my go-to recipe for chocolate cupcakes and is so tasty I haven’t felt the need to look for an alternative. I’ve slightly adapted Mary Berry’s recipe to make these festive beauties. 

Mary Berry’s original recipe is a chocolate cupcake with chocolate buttercream that is spread on with a palate knife. I decided to swap the buttercream to vanilla because sometimes a chocolate cupcake and frosting can be a bit too much for people, and also I wanted to make the frosting look like a Christmas Tree which would be easier to colour with a vanilla frosting.

It isn’t very difficult to create these Christmas Chocolate Cupcakes. I’ve taken slightly tweaked Mary Berry’s chocolate cupcake recipe. For example I have altered the cooking temperature as I prefer a lower oven temperature when cooking cupcakes to help create a flat topped cupcake. 

On top of the simple, but very delicious cupcake, you add the Christmas Tree buttercream. This is actually really easy, especially once you have practiced your piping skills. The green colour comes from gel food colouring which I would definitely recommend you use instead of liquid food colourings. The gel colours are thick and a small amount goes a long way whereas you need to much of the liquid colours and even then the final colour isn’t very vibrant.

Once you have achieved your perfect Christmas Tree green, you can then pipe the buttercream. This is easier than you may think! Just go slow and remember if you really make a mess you can always carefully scrape off the buttercream and start again!

When your trees have been piped, you can then decorate then however you would like. Think of them as your own Christmas tree at home and add your own personality! Or better yet, get your children to help you and you will probably end up with brightly coloured trees with far too many sprinkles! 


If you want the icing to be a bit more luxurious, you could use whole milk or even cream. I use semi-skimmed or sometimes 1% fat milk as this is what I always have in the house and the icing is still really delicious. 

Apart from looking festive and cute, these cupcakes are really tasty. They are really light and fluffy with a lovely creamy buttercream. Plus they are also really simple to make! Give them a go this Christmas. 

Updated December 2018

5 from 6 votes

Mary Berry's Christmas Chocolate Cupcakes

Mary Berry’s Christmas Chocolate Cupcakes are light, fluffy and topped with festive vanilla buttercream. Great for children to help decorate too! 

Keyword Cupcakes, Chocolate, Mary Berry, Christmas Tree
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 12
Calories 389 kcal
Author Curly


For the cupcakes

  • 4 tbsp water boiled
  • 40 g cocoa powder
  • 3 eggs
  • 175 g margarine
  • 165 g caster sugar
  • 115 g self raising four
  • 1 tsp baking powder

For the buttercream

  • 140 g unsalted butter (softened)
  • 280 g icing sugar
  • 1-2 tbsp milk
  • green food colouring


  1. Preheat the oven to 160ºC (fan assisted, 180ºC non fan) and line a cupcake tin with 12 liners and set aside

  2. Sift the cocoa powder into a bowl and add the boiling water. Mix until it forms a thick paste and then add the remaining cake ingredients. Mix until combined

  3. Divide the mix between the cupcake liners. Bake in the oven for 10 minutes until a cocktail stick comes out clean

  4. Leave to cool in the tin for 10 minutes or so before allowing to cool completely on a wire rack 

  5. When the cupcakes have cooled completely, make the buttercream. Beat the softened butter for a minute or so before adding the icing sugar 

  6. Add half of the milk and beat until the buttercream is smooth. Add small amounts of food colouring until you have managed to create a tree-like green. If the buttercream is too stiff, add a touch more milk 

  7. Spoon the buttercream into a piping bag with a star shaped tip. Starting at the edge of the cupcake, pipe round in a circle and then upwards to create the Christmas Tree look

  8. Add any decorations you like to make it look like a Christmas Tree 

Recipe Notes

When making the buttercream, add less milk to start with as if you're like me it will take a while to get the green colour you're looking for. Due to this, the buttercream will probably get mixed quite a lot making it looser. 

Nutritional information is given as a guide only

Nutrition Facts
Mary Berry's Christmas Chocolate Cupcakes
Amount Per Serving
Calories 389 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 9g56%
Cholesterol 66mg22%
Sodium 156mg7%
Potassium 114mg3%
Carbohydrates 39g13%
Fiber 1g4%
Sugar 36g40%
Protein 2g4%
Vitamin A 875IU18%
Calcium 37mg4%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

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Raspberry Jam Muffins

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This is another attempt at a healthy muffin for breakfast. After the Nutella muffins, I thought I would try a spoonful of jam instead. You can use any jam you like, but make sure it is a good quality one as it does make a difference. To enhance the raspberry taste further, I added some freeze dried raspberries to the mixture and then to try and make it healthier I used half plain flour and half wholemeal flour. I didn’t use just wholemeal flour because it can change the texture and make it a little dryer and the aim is to make muffins that are healthy but also tasty.

I was very pleased with how these muffins turned out. The jam works really well because it provides a lovely moistness to the muffin. I was most impressed with how few calories there were in each muffin – just over 150! This was a massive improvement on the Nutella muffins and are equally as tasty.

1 cup plain flour
1 cup wholemeal flour
1 cup caster sugar
½ tsp salt
2 tsp baking powder
1/3 cup vegetable oil
2 eggs
1/3 cup no fat Greek yogurt
12 tsp raspberry jam

  1. Preheat the oven to 200°C and line a muffin tin with liners
  2. Mix together the flours, sugar, salt, baking powder and freeze dried raspberries
  3. In a separate bowl whisk together the vegetable oil, eggs and yogurt
  4. Add the wet ingredients to the dry ingredients and mix until just combined

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  1. Fill the cases half way with mix and then add a level teaspoon of jam into the middle of each muffin. Cover the jam with the remaining muffin mix

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  1. Bake in the oven for 20 minutes or until a cocktail stick comes out clean

These are another really simple and quick recipe. They also freeze really well so you can get them out the night before and they’ll be defrosted ready for your breakfast.