Fun in Every Bite: Easy Cupcake Recipes for Kids

Cupcakes hold a special place in many hearts. There’s something delightful about a little bit of yummy cake and a big dollop of frosting at a birthday party, wedding, or another big event.

But we’ve got news: Cupcakes aren’t just for special occasions. Making cupcakes with your children is a great way to help develop their interest in cooking, and (bonus!) you get a tasty treat when you’re done. 

With so many cupcake varieties, it’s easy to find one that tickles your young chefs’ taste buds—and we’re here to help with a few easy cupcake recipes for kids.

Cupcake Recipes to Make with Your Kids

If your kids want to make something sweet, we have the perfect cupcake (and topping) recipes from America’s Test Kitchen Kids, our partners on the Kitchen Adventures subscription box, for your family to try. 

(Each recipe uses tools and appliances that require adult supervision. You are the best judge of your child’s abilities. Please read through each recipe to determine its suitability for a particular child and assess how much assistance will be needed.)

Chocolate Glazed Cupcakes

Ingredients

• 1 cup (5 ounces) all-purpose flour
• 1 cup (7 ounces) sugar
• ½ cup (2 ounces) Dutch-processed cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon table salt
• 1 cup (8 ounces) milk
• ½ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup (3 ounces) semisweet chocolate chips
• 3 tablespoons unsalted butter, cut into 3 pieces

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-cup muffin tin with 12 paper liners.
2. In medium bowl, whisk together flour, sugar, cocoa, baking soda, baking powder, and salt.
3. In large bowl, whisk milk, oil, egg, and vanilla until well combined.
4. Add flour mixture and whisk until just combined and no dry flour is visible.
5. Pour batter into large liquid measuring cup. Divide batter evenly among muffin tin cups (each cup should be filled almost to top).
6. Bake cupcakes until toothpick inserted in center of 1 cupcake comes out clean, 20 to 22 minutes. Let cupcakes cool completely in muffin tin on cooling rack, about 1 hour.
7. In small bowl, combine chocolate chips and butter. Heat in microwave at 50 percent power for 2 minutes. Stir with rubber spatula until smooth.
8. Remove cooled cupcakes from muffin tin. Turn each cupcake upside down and dip top in chocolate glaze. Turn cupcake right side up and let glaze set and harden, about 20 minutes.

Yellow Cupcakes with Strawberry Frosting

Ingredients

• 1¾ cups (8¾ ounces) all-purpose flour
• 1 cup (7 ounces) sugar
• 1½ teaspoons baking powder
• ¾ teaspoon table salt
• 12 tablespoons unsalted butter, cut into 12 pieces and softened
• 3 large eggs
• ¾ cup (6 ounces) milk
• 1½ teaspoons vanilla extract
• 3 cups Strawberry Frosting (see recipe below)

Directions

1. Adjust oven rack to middle position and heat oven to 350 degrees. Line 12-­cup muffin tin with 12 paper liners.
2. In bowl of stand mixer (or large bowl if using handheld mixer), whisk together flour, sugar, baking powder, and salt. Lock bowl into place and attach paddle to stand mixer, if using. 
3. Start mixer on low speed. Add softened butter, 1 piece at a time, and beat until mixture looks like coarse sand, about 1 minute. 
4. Add eggs, one at a time, and beat until combined, about 30 seconds.
5. Add milk and vanilla, increase speed to medium, and beat until light and fluffy, about 2 minutes. Stop mixer. Remove bowl from stand mixer, if using. Use rubber spatula to scrape down sides of bowl and stir in any remaining dry flour.
6. Use ⅓-­cup dry measuring cup to divide batter evenly among muffin tin cups (use rubber spatula to scrape batter from measuring cup, if needed).
7. Place muffin tin in oven. Bake cupcakes until toothpick inserted in center of 1 cupcake comes out clean, 22 to 24 minutes.
8. Use oven mitts to remove muffin tin from oven. Place muffin tin on cooling rack and let cupcakes cool in muffin tin for 15 minutes.
9. Remove cupcakes from muffin tin and transfer directly to cooling rack. Let cupcakes cool completely, about 1 hour. (This is a good time to make the frosting!)
10. Use small icing spatula or spoon to spread 2 to 3 tablespoons frosting over each cupcake. Serve.

Tasty Topping Ideas

Strawberry Frosting

Ingredients

• 1½ cups (¾ ounce) freeze-dried strawberries
• 12 ounces cream cheese, softened
• 6 tablespoons unsalted butter, cut into 6 pieces and softened
• 1½ tablespoons sour cream
• 1 teaspoon vanilla extract
• ⅛ teaspoon table salt
• 1½ cups (6 ounces) confectioners’ sugar

Directions

1. Place strawberries in large zipper-lock plastic bag. Press out as much air as possible, then seal bag. Use rolling pin to gently pound strawberries into powder.
2. In bowl of stand mixer (or large bowl if using handheld mixer), combine softened cream cheese, softened butter, sour cream, vanilla, salt, and strawberry powder. Lock bowl into place and attach paddle to stand mixer, if using.
3. Start mixer on medium speed and beat until smooth, about 1 minute. Stop mixer. Use rubber spatula to scrape down sides of bowl. 
4. Start mixer on low speed. Slowly add sugar, a little bit at a time, and beat until smooth, about 4 minutes.
5. Increase speed to medium-high and beat until frosting is light and fluffy, about 5 minutes. Stop mixer. Remove bowl from stand mixer, if using.

Valuable Tips for Baking Fluffy, Moist Cupcakes

• Always use the best ingredients: Whether you’re trying to make healthy cupcakes for kids or going all-in on the sugar and butter, high-quality ingredients yield a better cupcake.
• Avoid overbaking: A perfect cupcake recipe for kids is moist and tender. Err on the side of under-baking and check the oven at the earliest recommended time. If the cupcakes look slightly sunken but a toothpick still comes out clean, you’ve hit the sweet spot.
• Mix the batter lightly: A fluffy cupcake recipe incorporates lots of air into the batter, which will expand in the oven to give you a light texture. Overmixing will pop those bubbles and make the cupcake too dense.
• Use room temperature ingredients: Ingredients like eggs and butter incorporate much quicker when they are the same temperature. Give your refrigerated ingredients at least 15 minutes on the counter to warm up before you start mixing.
• Get creative: Making cupcakes with your kids is even more fun when you use your imaginations. Mix frosting colors to create a tie-dye effect. Add decorations, such as paper toppers. A fun baking experience will inspire your child to try other recipes and expand their culinary horizons.