Hello, lovely readers! My name is Parvaneh Khodabakhsh and today we’re diving into a recipe that is sure to make your taste buds dance with joy. I present to you, my Divine Delights: Succulent Cupcakes for a Truly Irresistible Treat! This recipe combines all of my favourite things: buttery cake, creamy frosting, and a sweet, satisfying bite that’s perfect for any time of day. Trust me, once you try these cupcakes, you’ll never want to go back to boring old desserts again.
Parvaneh is a lover of all things creative and enjoys exploring various forms of art, including painting and embroidery. She was born and raised in Iran, but has since moved to Canada to pursue her passion for writing.
Parvaneh Khodabakhsh currently resides in Canada and grew up in Iran.
Growing up in Iran, I was exposed to a wide range of sweet treats and pastries that were rich in flavour and texture. One of my fondest memories is spending an afternoon with my grandmother, baking cakes and cookies in her kitchen. There was always a sense of joy and togetherness in these moments, and I think that’s what makes baking so special to me. Now that I’m living in Canada, I’ve adapted these traditional recipes to suit my new home. That’s why these Divine Delights are the perfect blend of classic and contemporary, celebrating my past while embracing my present.
The origins of this recipe are somewhat mysterious, but I like to think that it has its roots in the classic American cupcake. The first mention of cupcakes can be traced back to the 19th century, when they were known as ‘number’ cakes and were typically baked in small pottery cups. Over time, these cakes evolved into the familiar individual-sized treats we know and love today. But what sets my cupcakes apart is the luxurious frosting, which is made with a blend of heavy cream, powdered sugar, and unsalted butter. It’s a recipe that’s been passed down through generations, each person adding their own unique twist to make it truly their own.
What you need
There’s nothing quite like biting into a freshly baked cupcake, and these Divine Delights are no exception! With their succulent texture and explosive flavor, they’re the ultimate treat for any dessert lover. I started by mixing together some all-purpose flour, baking powder, and salt, and then creamed together some butter and granulated sugar until light and fluffy. I added in some eggs, vanilla extract, and whole milk, and then combined everything until my batter was just smooth. After filling some cupcake liners with the batter, I baked the cupcakes in the oven until they were perfectly golden brown. While they were cooling, I whipped up a creamy, dreamy frosting using heavy cream, powdered sugar, and more unsalted butter. Once the cupcakes were completely cooled, I piped on the frosting in a decorative swirl pattern using a large star tip. The end result? A batch of the most irresistible cupcakes you’ve ever tasted, perfect for any occasion from birthdays to afternoon tea. Plus, with vegetarian-friendly ingredients like all-purpose flour and vanilla extract, everyone in your circle can enjoy a cupcake (or two!).
Ingredients:
- All-purpose flour – All-purpose flour is the base of the cupcake batter. It provides the structure and density needed for the cupcakes. You can swap it for gluten-free flour if you want to make the recipe gluten-free.
- Baking powder – Baking powder is the leavener that gives the cupcakes a lift and makes them light and fluffy. Make sure to use fresh baking powder to get the best results.
- Salt – Salt enhances the flavor of the cupcakes and balances the sweetness. You can omit it if you are on a low-sodium diet, but keep in mind that it will affect the taste.
- Unsalted butter – Unsalted butter is the fat that gives the cupcakes richness and moisture. Make sure to use room temperature butter to make it easier to incorporate into the batter.
- Granulated sugar – Granulated sugar sweetens the cupcakes and provides tenderness and moisture. You can switch it with coconut sugar if you want to make the cupcakes more natural.
- Egg – Egg acts as a binder and provides structure for the cupcakes. It also adds richness and flavor. You can use a vegan egg substitute if you want to make the cupcakes vegan.
- Vanilla extract – Vanilla extract enhances the flavor of the cupcakes and makes them more aromatic. You can use other flavorings like almond extract or lemon extract if you want to experiment.
- Whole milk – Whole milk provides moisture and richness to the cupcakes. You can switch it with almond milk or soy milk if you want to make the cupcakes dairy-free.
- Heavy cream – Heavy cream makes the frosting rich and creamy. You can also use half-and-half or evaporated milk if you want to make the frosting lighter.
- Powdered sugar – Powdered sugar sweetens the frosting and gives it a smooth texture. You can adjust the amount to make the frosting sweeter or less sweet according to your taste.
- Unsalted butter – Unsalted butter provides the fat and richness for the frosting. Make sure to use room temperature butter for easier mixing.
- Vanilla extract – Vanilla extract enhances the flavor of the frosting and makes it more fragrant. You can use other flavorings like almond extract or cinnamon if you want to experiment.
Utensils:
- Mixing bowl – You will need at least two mixing bowls for this recipe – one for the cupcakes and one for the frosting.
- Measuring cups and spoons
- Whisk or electric mixer – An electric mixer will make it easier to mix the batter and the frosting, but you can use a whisk if you don’t have one.
- Rubber spatula
- Cupcake pan – You will need a standard 12-cup muffin pan to make this recipe. If you don’t have one, you can buy one or make the cupcakes in individual ramekins.
- Cupcake liners
- Piping bag – A piping bag will make it easier to frost the cupcakes, but you can use a spoon or a butter knife if you don’t have one.
- Large star tip – A large star tip will give the frosting a decorative swirl pattern. If you don’t have one, you can use a plain round tip or skip it altogether.
Heavy cream
I love using heavy cream in the frosting of my cupcakes. It adds an indulgent creaminess and richness that can’t be beat. I also like how it helps balance out the sweetness of the powdered sugar, making the frosting perfectly sweet without being cloying. Of course, heavy cream isn’t the healthiest ingredient out there, but when you’re treating yourself to a decadent cupcake, you might as well go all in! Plus, since you only need half a cup for the frosting, it’s not too bad in the grand scheme of things. One tip to note – make sure to whip the cream until it forms stiff peaks to avoid a runny frosting.
Vanilla extract
Vanilla extract is a classic ingredient in many baked goods, and for good reason – it adds a warm, comforting flavor that can’t be beat. I particularly like using it in my cupcakes because it pairs so well with the buttery flavor of the cake. There’s something about the aroma of vanilla that just makes me feel happy and cozy. If you can, use a high-quality vanilla extract, as the cheap stuff just doesn’t have the same depth of flavor. And if you’re feeling adventurous, you can switch things up and try using almond extract, or even lemon extract, to give your cupcakes a different twist. Just be careful – a little goes a long way with these potent extracts!
What to serve it with?
I love to serve my Divine Delights cupcakes with a piping hot cup of Persian chai. The strong, aromatic tea pairs perfectly with the rich, buttery flavour of the cupcakes, creating a harmonious balance of sweet and savory. I learned to make chai from my mother, who would spend hours brewing the perfect blend of black tea, cinnamon, cardamom, and saffron. For me, chai is a reminder of home, of the comfort and warmth that comes from sharing food and drink with loved ones. Whether you’re enjoying these cupcakes with family, friends, or on your own, a cup of Persian chai is the perfect accompaniment to take your taste buds on a journey.
Summary
And there you have it – my recipe for Divine Delights: Succulent Cupcakes for a Truly Irresistible Treat. I hope you enjoyed reading about my journey creating this recipe, and I can’t wait for you to try it out for yourselves! Don’t forget to share your thoughts and baking tips in the comments below. Is there a special ingredient or technique you love to use in your own cupcake recipes? Let me know! As always, happy baking!
Here’s the recipe:
Divine Delights: Succulent Cupcakes for a Truly Irresistible Treat
Equipment
- Mixing bowl
- Measuring cups and spoons
- whisk or electric mixer
- rubber spatula
- Cupcake pan
- Cupcake liners
- Piping bag
- Large star tip
Ingredients
- 1 and 1/2 cups All-purpose flour
- 1 and 1/2 teaspoons Baking powder
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter
- 1 cup Granulated sugar
- 2 large Egg
- 2 teaspoons Vanilla extract
- 1/2 cup Whole milk
- 1/2 cup Heavy cream
- 3 cups Powdered sugar
- 1 cup Unsalted butter
- 1 teaspoon Vanilla extract
Instructions
- Preheat the oven - Preheat your oven to 350°F (175°C). This will ensure that the oven is hot enough to bake the cupcakes evenly.
- Mix the dry ingredients - In a medium mixing bowl, whisk together the flour, baking powder, and salt until well combined. - Make sure to measure your ingredients carefully, as too much flour or baking powder can cause the cupcakes to be dense and heavy.
- Cream the butter and sugar - In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-5 minutes. You can use an electric mixer or a whisk for this step. - Make sure the butter is at room temperature before beating it, as cold butter will not mix well with the sugar. Also, don't overbeat the mixture, as this can cause the cupcakes to be tough.
- Add the eggs and vanilla - Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract. - Make sure the eggs are also at room temperature, as cold eggs can cause the batter to curdle. If the mixture starts to curdle, add a tablespoon of flour and continue mixing until it comes back together.
- Mix in the dry ingredients - Add the dry ingredients to the wet ingredients in three parts, alternating with the milk, and mix on low speed until just combined. Be careful not to overmix. - Overmixing the batter can cause the cupcakes to be tough. Mix until the flour is just combined, and then stop. If there are still some small lumps in the batter, that's okay - they will cook out in the oven.
- Fill the cupcake liners - Line a muffin pan with cupcake liners and fill each liner about three-quarters full with batter. You can use a spoon or an ice cream scoop for this step. - If you want perfectly even cupcakes, use a cookie scoop to portion out the batter. This will ensure that each cupcake has the same amount of batter, and will bake evenly.
- Bake the cupcakes - Bake the cupcakes for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool completely on a wire rack before frosting. - Make sure to check the cupcakes frequently as they near the end of their baking time, as overbaking can cause them to dry out.
- Make the frosting - In a large mixing bowl, beat the butter and vanilla extract on medium speed until creamy. Gradually add the powdered sugar, one cup at a time, alternating with heavy cream, and beat until smooth and fluffy. If the frosting is too thick, add more heavy cream, one tablespoon at a time, until you reach the desired consistency. - Make sure the butter is at room temperature before beating it, as cold butter will not mix well with the powdered sugar. If the frosting is too runny, add more powdered sugar until you reach the desired consistency.
- Frost the cupcakes - Transfer the frosting to a piping bag fitted with a large star tip, and pipe the frosting onto the cooled cupcakes in succulent shapes. Serve immediately, or store in an airtight container for up to 3 days. - If you don't have a piping bag, you can also spread the frosting onto the cupcakes with a spoon or butter knife.
