Venturing into the world of baking doesn’t have to be intimidating! Whether you’re craving classic vanilla, decadent chocolate, or something fruity and fun, these simple cupcake recipes are perfect for beginners. With easy-to-follow instructions and common ingredients, you’ll be whipping up beautiful, delicious treats in no time. Ready to find your new favorite? Let’s dive into these 18 foolproof recipes that promise sweet success every time.
Lemon Drizzle Cupcakes
Vividly capturing the essence of sunshine in pastry form, these lemon drizzle cupcakes offer a delightful balance of tart citrus and sweet indulgence. With their tender crumb and glossy lemon glaze, they bring a touch of elegant simplicity to any afternoon tea or celebratory gathering. Each bite delivers a refreshing burst of flavor that feels both sophisticated and comforting.
Ingredients
- 1 ½ cups all-purpose flour – I always spoon and level mine for perfect lightness
- 1 cup granulated sugar – using fine-grain ensures it dissolves beautifully
- ½ cup unsalted butter – room temperature is essential for proper creaming
- 2 large eggs – I prefer bringing them to room temperature for better emulsion
- ½ cup whole milk – the higher fat content creates incredible moisture
- 2 tbsp fresh lemon zest – microplane grating gives the finest texture
- ¼ cup fresh lemon juice – always squeeze it fresh for maximum brightness
- 1 tsp baking powder – check the expiration date for optimal rise
- ½ tsp salt – I use fine sea salt for even distribution
- 1 cup powdered sugar – sifting prevents lumps in the glaze
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt until fully combined.
- Using an electric mixer on medium speed, cream ½ cup room temperature unsalted butter with 1 cup granulated sugar for exactly 3 minutes until pale and fluffy.
- Add 2 large eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
- Mix in 2 tablespoons fresh lemon zest and 2 tablespoons of the fresh lemon juice until evenly distributed.
- Alternate adding the flour mixture and ½ cup whole milk to the butter mixture, beginning and ending with flour, mixing on low speed just until combined.
- Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
- Bake for 18-20 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted comes out clean.
- Transfer the cupcakes to a wire rack and let cool completely, about 45 minutes.
- While cooling, whisk together 1 cup sifted powdered sugar with the remaining 2 tablespoons fresh lemon juice until smooth.
- Drizzle the glaze over the cooled cupcakes, allowing it to drip down the sides decoratively.
- Let the glaze set for 15 minutes before serving.
Amazingly light and moist, these cupcakes feature a delicate crumb that melts in your mouth while the sharp lemon glaze provides a satisfying crackle with each bite. For an extra special presentation, garnish with candied lemon slices or serve alongside Earl Grey tea to complement the citrus notes. The contrast between the tender cake and crisp sugar crust creates a textural experience that feels both refined and utterly irresistible.
Red Velvet Cupcakes with Cream Cheese Frosting
Luxuriously moist with a subtle cocoa undertone and that signature crimson hue, red velvet cupcakes represent the perfect balance between everyday indulgence and special occasion elegance. These tender-crumbed delights, crowned with tangy cream cheese frosting, transform simple ingredients into something truly magical. Whether for holiday gatherings or just because, they never fail to delight both the eyes and palate.
Ingredients
- 1 ¼ cups all-purpose flour – I always spoon and level mine for perfect measurement
- 1 cup granulated sugar – using superfine sugar creates a finer crumb
- ½ cup unsalted butter, softened – room temperature is essential for proper creaming
- 2 large eggs – I prefer room temperature eggs here for better emulsion
- 1 cup buttermilk – the tanginess balances the sweetness beautifully
- 1 tablespoon red food coloring – I use gel for more vibrant color without thinning the batter
- 1 teaspoon vanilla extract – pure vanilla makes all the difference
- 1 teaspoon white vinegar – this reacts with the baking soda for that signature lift
- 2 tablespoons natural cocoa powder – not Dutch-processed for the proper chemical reaction
- ½ teaspoon baking soda – always check the expiration date for maximum rise
- ¼ teaspoon salt – just enough to enhance all the flavors
- 8 ounces cream cheese, softened – full-fat creates the creamiest frosting
- 4 tablespoons unsalted butter, softened – European-style butter adds extra richness
- 2 cups powdered sugar – sifted to avoid lumps in your smooth frosting
- 1 teaspoon vanilla extract – a second addition specifically for the frosting
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with cupcake liners.
- Whisk together the flour, cocoa powder, baking soda, and salt in a medium bowl until thoroughly combined.
- Cream the softened butter and granulated sugar together in a large bowl using an electric mixer on medium speed for exactly 3 minutes until pale and fluffy.
- Add the room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
- Mix in the vanilla extract, red food coloring, and white vinegar until the batter achieves a uniform deep red color.
- Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients, and mixing on low speed just until combined after each addition.
- Divide the batter evenly among the 12 prepared cupcake liners, filling each about two-thirds full.
- Bake for 18-22 minutes until a toothpick inserted into the center comes out clean and the tops spring back when lightly pressed.
- Cool the cupcakes in the pan for 5 minutes before transferring to a wire rack to cool completely, about 1 hour.
- Beat the softened cream cheese and butter together in a clean bowl using an electric mixer on medium speed for 2 minutes until smooth and creamy.
- Gradually add the sifted powdered sugar on low speed, then increase to medium-high and beat for 2 minutes until light and fluffy.
- Mix in the vanilla extract until just incorporated.
- Pipe or spread the frosting onto the completely cooled cupcakes using a piping bag fitted with a large star tip.
Soft and velvety with a delicate crumb that practically melts in your mouth, these cupcakes offer the perfect textural contrast between the moist cake and creamy frosting. The subtle tang from the cream cheese beautifully cuts through the sweetness, creating a sophisticated balance that keeps you coming back for just one more bite. For an elegant presentation, garnish with finely grated white chocolate or serve alongside freshly brewed coffee to complement the rich flavors.
Strawberry Shortcake Cupcakes
Capturing the essence of summer in a handheld treat, these strawberry shortcake cupcakes transform the classic dessert into elegant individual portions. Combining tender vanilla cake with fresh strawberry filling and cloud-like whipped cream, they offer a delightful balance of textures and flavors that evoke warm-weather gatherings. Perfect for afternoon tea or celebratory occasions, these cupcakes bring sophisticated charm to any table.
Ingredients
– 1½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened (European-style butter adds wonderful richness)
– 2 large eggs at room temperature (they incorporate much better when not cold)
– ½ cup whole milk
– 1 tsp pure vanilla extract (the real stuff makes all the difference)
– 1½ tsp baking powder
– ¼ tsp salt
– 1 lb fresh strawberries, hulled and diced
– 2 tbsp granulated sugar for macerating
– 1 cup heavy whipping cream, chilled
– 2 tbsp powdered sugar
– ½ tsp vanilla extract for whipped cream
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1½ cups flour, 1½ teaspoons baking powder, and ¼ teaspoon salt until thoroughly combined.
3. In a separate large bowl, cream ½ cup softened butter and 1 cup granulated sugar together using an electric mixer on medium speed for 2-3 minutes until light and fluffy.
4. Add 2 room-temperature eggs to the butter mixture one at a time, beating well after each addition until fully incorporated.
5. Mix in 1 teaspoon vanilla extract until just combined with the wet ingredients.
6. Alternately add the flour mixture and ½ cup whole milk to the butter mixture, beginning and ending with flour, mixing on low speed until just combined after each addition.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.
8. Bake at 350°F for 18-22 minutes until the cupcakes spring back when lightly touched and a toothpick inserted in the center comes out clean.
9. While cupcakes bake, combine 1 pound diced strawberries with 2 tablespoons granulated sugar in a medium bowl, stirring to coat, and let macerate for 20 minutes until juicy.
10. Transfer baked cupcakes to a wire rack and cool completely for 45-60 minutes before assembling.
11. Using a small paring knife or cupcake corer, carefully remove the center of each cooled cupcake, creating a small well for filling.
12. Spoon the macerated strawberry mixture into each cupcake cavity, dividing evenly among all 12 cupcakes.
13. In a chilled bowl, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar and ½ teaspoon vanilla extract using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.
14. Pipe or spoon the whipped cream generously over each filled cupcake, covering the strawberry filling completely.
15. Garnish each cupcake with a fresh strawberry slice or reserved diced strawberries from the macerated mixture.
Buttery vanilla cake provides the perfect foundation for these delightful treats, yielding to juicy strawberry centers and billowy whipped cream. The contrast between tender crumb and fresh fruit creates a symphony of textures that elevates the classic shortcake experience. For an extra touch of elegance, serve these on a tiered stand with sparkling rosé or garnish with edible flowers for special occasions.
Carrot Cake Cupcakes
Perfectly portioned and delightfully spiced, these carrot cake cupcakes elevate the classic dessert into individual treats ideal for spring gatherings or afternoon tea. Their moist, tender crumb and warm spice profile make them equally suited for elegant celebrations or cozy home baking sessions. Each bite delivers the comforting familiarity of traditional carrot cake with the refined presentation of carefully crafted cupcakes.
Ingredients
– 2 cups all-purpose flour (I always spoon and level mine for accuracy)
– 1 ½ cups granulated sugar (I find this creates the ideal sweetness balance)
– 2 teaspoons baking soda
– 1 teaspoon salt
– 2 teaspoons ground cinnamon (freshly ground makes all the difference)
– ½ teaspoon ground nutmeg
– 1 cup vegetable oil (I prefer the neutral flavor for letting spices shine)
– 4 large eggs at room temperature (they incorporate much more smoothly)
– 3 cups finely grated carrots (I use the small holes on my box grater)
– 1 cup chopped walnuts (toasted first for deeper flavor)
– 1 teaspoon pure vanilla extract
Instructions
1. Preheat your oven to 350°F and line a standard muffin tin with 18 cupcake liners.
2. Whisk together 2 cups flour, 1 ½ cups sugar, 2 teaspoons baking soda, 1 teaspoon salt, 2 teaspoons cinnamon, and ½ teaspoon nutmeg in a large bowl until thoroughly combined.
3. In a separate bowl, vigorously whisk 1 cup vegetable oil with 4 room temperature eggs and 1 teaspoon vanilla extract for exactly 2 minutes until pale and slightly thickened.
4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined—do not overmix.
5. Fold in 3 cups grated carrots and 1 cup toasted walnuts until evenly distributed throughout the batter.
6. Divide the batter evenly among the 18 prepared liners, filling each about ⅔ full.
7. Bake at 350°F for 20-22 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
8. Transfer the cupcakes to a wire rack and let them cool completely before frosting.
Velvety and aromatic, these cupcakes boast a wonderfully moist texture from the finely grated carrots and vegetable oil. The toasted walnuts provide satisfying crunch against the soft crumb, while the warm spice blend creates depth without overwhelming sweetness. For an elegant presentation, pipe cream cheese frosting using a star tip and garnish with candied carrot curls or extra toasted walnuts.
Blueberry Lemon Cupcakes
Glistening with jewel-toned berries and bright citrus notes, these blueberry lemon cupcakes transform simple ingredients into elegant teatime treasures. Perfectly balanced between sweet and tart, they offer a delightful burst of summer flavor in every delicate bite. Their tender crumb and vibrant appearance make them equally suited for afternoon gatherings or celebratory occasions.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 tsp baking powder (fresh baking powder ensures proper rise)
– ¼ tsp salt (fine sea salt distributes evenly)
– ½ cup unsalted butter, softened (room temperature butter creams beautifully)
– 1 cup granulated sugar
– 2 large eggs (I prefer room temperature eggs here for better emulsion)
– 1 tsp pure vanilla extract
– ½ cup whole milk (whole milk creates superior moisture)
– Zest of 1 large lemon (organic lemons provide the best flavor)
– 2 tbsp fresh lemon juice
– 1 cup fresh blueberries (tossed lightly in flour to prevent sinking)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, 1 teaspoon baking powder, and ¼ teaspoon salt in a medium bowl.
3. Cream ½ cup softened butter and 1 cup sugar in a large bowl for 3 minutes until pale and fluffy.
4. Beat in 2 room temperature eggs one at a time, mixing thoroughly after each addition.
5. Stir in 1 teaspoon vanilla extract, lemon zest, and 2 tablespoons lemon juice.
6. Alternate adding the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour.
7. Toss 1 cup blueberries with 1 tablespoon of the reserved flour mixture until lightly coated.
8. Gently fold the flour-dusted blueberries into the batter until just combined.
9. Divide the batter evenly among the 12 prepared muffin cups, filling each ⅔ full.
10. Bake at 350°F for 20-22 minutes until golden and a toothpick inserted comes out clean.
11. Cool cupcakes in the pan for 5 minutes before transferring to a wire rack.
Kissed with citrus and bursting with berries, these cupcakes offer a tender, moist crumb that practically melts on the tongue. Their vibrant purple-blue streaks create beautiful marbling when sliced, making them particularly stunning when served alongside lemon-infused whipped cream or as part of a dessert charcuterie board with complementary fruits and cheeses.
Cookies and Cream Cupcakes
Joyful indulgence awaits with these sophisticated Cookies and Cream Cupcakes, where the nostalgic crunch of chocolate sandwich cookies meets the tender crumb of a perfectly balanced vanilla batter. Just the right amount of crushed cookies folded throughout creates delightful texture contrasts, while the creamy frosting provides an elegant finishing touch. These treats elevate childhood nostalgia into a dessert worthy of any special occasion.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level mine for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature
– ¾ cup whole milk at room temperature
– 2 large eggs at room temperature (they incorporate much better when not cold)
– 12 chocolate sandwich cookies, coarsely crushed (I prefer the name-brand ones for that signature crunch)
– 8 oz cream cheese, softened (full-fat gives the best texture)
– ½ cup powdered sugar, sifted
– 1 tsp pure vanilla extract (the good stuff makes all the difference)
– ½ tsp baking powder
– ¼ tsp salt
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together 1 ½ cups flour, ½ teaspoon baking powder, and ¼ teaspoon salt until fully combined.
3. Using an electric mixer, cream ½ cup softened butter with 1 cup granulated sugar on medium-high speed for exactly 2 minutes until pale and fluffy.
4. Add 2 room temperature eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Reduce mixer speed to low and alternate adding the flour mixture with ¾ cup milk, beginning and ending with flour, mixing just until combined.
6. Gently fold in 8 coarsely crushed chocolate sandwich cookies with a spatula, being careful not to overmix.
7. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
8. Bake at 350°F for 18-20 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
9. Transfer cupcakes to a wire rack and cool completely for at least 45 minutes before frosting.
10. For the frosting, beat 8 oz softened cream cheese with ½ cup sifted powdered sugar and 1 teaspoon vanilla extract on medium speed until smooth and creamy.
11. Frost the cooled cupcakes using a piping bag or offset spatula, creating decorative swirls.
12. Crush the remaining 4 chocolate sandwich cookies and sprinkle over the frosted cupcakes as garnish.
Decadently moist with pockets of chocolate cookie crunch, these cupcakes offer the perfect balance of creamy and crisp textures. The subtle tang of cream cheese frosting cuts through the sweetness beautifully, making them sophisticated enough for dinner parties yet comforting enough for casual gatherings. For an extra special presentation, serve alongside coffee ice cream or crumble additional cookies over vanilla bean whipped cream.
Mint Chocolate Chip Cupcakes
Mint chocolate chip cupcakes transform the beloved ice cream flavor into an elegant baked delight, with tender crumb and refreshing mint notes. These sophisticated treats feature rich chocolate batter studded with dark chocolate chips and a swirl of creamy mint frosting. Perfect for dinner parties or afternoon tea, they offer a grown-up twist on nostalgic flavors.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– ¾ cup granulated sugar
– ½ cup unsweetened cocoa powder (Dutch-processed gives deeper flavor)
– 1 tsp baking soda
– ½ tsp salt
– 1 cup buttermilk (room temperature creates better emulsion)
– ½ cup vegetable oil
– 2 large eggs (I prefer room temperature for even mixing)
– 1 tsp pure vanilla extract
– ¾ cup dark chocolate chips (I find 60% cacao works beautifully)
– ½ cup unsalted butter, softened
– 2 cups powdered sugar
– 2 tbsp heavy cream
– 1 tsp peppermint extract
– Green food coloring (just a drop for subtle hue)
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 1 ½ cups flour, ¾ cup sugar, ½ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a large bowl.
3. In a separate bowl, combine 1 cup buttermilk, ½ cup vegetable oil, 2 eggs, and 1 tsp vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and mix just until combined—overmixing creates tough cupcakes.
5. Gently fold in ¾ cup dark chocolate chips with a spatula.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
7. Bake at 350°F for 18-22 minutes until a toothpick inserted comes out clean.
8. Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely—this prevents soggy bottoms.
9. While cooling, beat ½ cup softened butter with an electric mixer until creamy.
10. Gradually add 2 cups powdered sugar, mixing on low speed initially to avoid clouds of sugar.
11. Incorporate 2 tbsp heavy cream, 1 tsp peppermint extract, and a drop of green food coloring.
12. Beat the frosting on medium-high speed for 2-3 minutes until light and fluffy.
13. Pipe or spread the mint frosting onto completely cooled cupcakes.
14. Garnish with extra chocolate chips if desired.
Outstanding in both texture and flavor, these cupcakes feature a moist, tender crumb that contrasts beautifully with the crisp chocolate chips. The mint frosting provides a refreshing coolness that balances the rich cocoa base perfectly. For an elegant presentation, serve them on a tiered stand with fresh mint sprigs, or pair with coffee to highlight the sophisticated chocolate notes.
Raspberry Almond Cupcakes
Our raspberry almond cupcakes emerge from the oven as delicate, fragrant confections that balance the tart brightness of fresh berries with the warm, nutty richness of almond. These elegant treats feature a tender crumb that practically melts on the tongue, making them perfect for afternoon tea or as a sophisticated dessert. Each bite reveals pockets of jammy raspberry that contrast beautifully with the subtle almond essence.
Ingredients
– 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
– 1 cup granulated sugar
– ½ cup unsalted butter, softened to room temperature
– 2 large eggs at room temperature (they incorporate better this way)
– ¾ cup whole milk
– 1 tsp pure almond extract (the real stuff makes all the difference)
– 1 ½ tsp baking powder
– ½ tsp fine sea salt
– 1 cup fresh raspberries (frozen work too, but don’t thaw them)
– ¼ cup sliced almonds for topping
Instructions
1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
2. Whisk together the flour, baking powder, and salt in a medium bowl until thoroughly combined.
3. In a separate large bowl, cream the softened butter and sugar together for exactly 3 minutes using an electric mixer on medium speed until pale and fluffy.
4. Add the eggs one at a time, beating for 30 seconds after each addition until fully incorporated.
5. Mix in the almond extract until just combined.
6. Alternate adding the flour mixture and milk to the butter mixture, beginning and ending with flour, mixing on low speed until the batter is smooth.
7. Gently fold in the fresh raspberries using a spatula, being careful not to overmix and crush the berries.
8. Divide the batter evenly among the 12 prepared muffin cups, filling each about ⅔ full.
9. Sprinkle the sliced almonds evenly over the top of each cupcake.
10. Bake for 18-22 minutes until the cupcakes spring back when lightly pressed and a toothpick inserted comes out clean.
11. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Fresh from the oven, these cupcakes boast a tender, moist crumb that gives way to bursts of tart raspberry, while the toasted almond topping provides delightful crunch. For an elegant presentation, serve them slightly warm with a dusting of powdered sugar, or pair with a dollop of lightly sweetened whipped cream to complement the almond’s nutty warmth.
Oreo Stuffed Cupcakes
Yield to your sweetest cravings with these decadent Oreo Stuffed Cupcakes, where childhood nostalgia meets sophisticated baking. You’ll discover a moist chocolate base that gives way to a creamy, cookie-filled surprise at the very center. Perfect for celebrations or elevating an ordinary afternoon, these treats promise delight in every bite.
Ingredients
- 1 ½ cups all-purpose flour (I always spoon and level for accuracy)
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder (Dutch-processed gives the deepest color)
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk, at room temperature (this creates the most tender crumb)
- ½ cup vegetable oil
- 2 large eggs, room temperature (they incorporate much more smoothly)
- 1 tsp pure vanilla extract
- 12 whole Oreo cookies
- 4 oz cream cheese, softened (I find full-fat works best for stability)
- ¼ cup powdered sugar
- 1 cup heavy whipping cream, chilled
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl until no streaks remain.
- In a separate bowl, combine buttermilk, vegetable oil, eggs, and vanilla extract, whisking vigorously for 45 seconds until fully emulsified.
- Pour the wet ingredients into the dry ingredients and fold gently with a spatula just until combined—overmixing leads to tough cupcakes.
- Scoop 1 tablespoon of batter into each prepared muffin cup, spreading it evenly to coat the bottom.
- Place one whole Oreo cookie flat onto the batter in each cup.
- Divide the remaining batter evenly over the Oreos, covering them completely and smoothing the tops.
- Bake for 18–20 minutes, until a toothpick inserted into the cake portion (not the Oreo) comes out clean.
- Transfer cupcakes to a wire rack and let cool completely, about 1 hour.
- While cupcakes cool, beat softened cream cheese and powdered sugar with an electric mixer on medium speed for 2 minutes until smooth.
- Switch to high speed and gradually pour in cold heavy cream, whipping for 3–4 minutes until stiff peaks form—chilled cream whips faster and holds shape better.
- Pipe or spread the cream cheese frosting onto cooled cupcakes, finishing with a light dusting of crushed Oreo crumbs if desired.
Present these beauties with a flourish, noting how the soft cake gives way to that satisfying cookie crunch. The cream cheese frosting offers a tangy contrast to the sweet, fudgy interior, making each bite a study in balanced indulgence. For a dramatic touch, serve them slightly chilled so the hidden Oreo retains its signature snap.
Summary
Now you have 18 foolproof cupcake recipes to build your baking confidence! These simple treats are perfect for beginners and guaranteed to impress. Pick your favorite recipe and get baking—we’d love to hear which ones you try in the comments below. Don’t forget to share these delicious ideas with fellow bakers by pinning this article on Pinterest!
