20 Fluffy Steamed Cupcakes Recipes for Every Occasion

Unlock the magic of perfectly fluffy steamed cupcakes with these 20 incredible recipes! Whether you’re planning a cozy weekend treat, a festive celebration, or just craving something sweet and tender, this collection has you covered. From classic vanilla to creative flavor twists, get ready to impress your family and friends. Dive in and discover your new favorite go-to dessert!

Classic Vanilla Steamed Cupcakes

Brace yourselves, cupcake lovers—these fluffy vanilla steamed cupcakes are about to become your new obsession, delivering cloud-like texture without ever turning on the oven. Forget fancy equipment; we’re steaming our way to dessert heaven using just your stovetop and a trusty pot. Get ready to impress your taste buds (and maybe steal the spotlight at your next potluck).

Ingredients

For the batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1 ½ tsp baking powder
– ½ tsp salt
– ½ cup unsalted butter, softened
– 2 large eggs
– 2 tsp vanilla extract
– ⅔ cup whole milk

For steaming:
– Water (for steaming)

Instructions

1. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 ½ tsp baking powder, and ½ tsp salt until fully combined.
2. In a separate large bowl, use an electric mixer on medium speed to beat ½ cup softened unsalted butter until creamy, about 1 minute.
3. Add 2 large eggs one at a time to the butter, beating for 30 seconds after each addition until fully incorporated.
4. Mix in 2 tsp vanilla extract until just combined.
5. Alternate adding the dry flour mixture and ⅔ cup whole milk to the wet ingredients in three parts, starting and ending with the dry ingredients, mixing on low speed until the batter is smooth (tip: don’t overmix—a few small lumps are okay to keep cupcakes tender).
6. Fill cupcake liners in a heatproof pan two-thirds full with batter.
7. Pour 1 inch of water into a large pot and bring it to a gentle boil over high heat.
8. Carefully place the pan with cupcakes into the pot, ensuring the water doesn’t touch the pan’s bottom (tip: use a steamer rack or crumpled foil to elevate the pan for even steaming).
9. Cover the pot tightly with a lid and reduce heat to medium-low to maintain a steady steam.
10. Steam the cupcakes for 20–25 minutes, or until a toothpick inserted into the center comes out clean (tip: avoid opening the lid early to prevent temperature drops that could deflate the cupcakes).
11. Remove the pan from the pot using oven mitts and let cupcakes cool in the pan for 5 minutes.
12. Transfer cupcakes to a wire rack to cool completely.

Heavenly and moist, these steamed cupcakes boast a delicate crumb that melts in your mouth, with vanilla’s warm sweetness shining through in every bite. Serve them plain for a simple treat, or get creative by topping with fresh berries and a dusting of powdered sugar for an effortless dessert upgrade.

Matcha Green Tea Steamed Cupcakes

Gather ’round, fellow flavor adventurers, because we’re about to steamroll boring desserts into oblivion with these vibrant, cloud-soft matcha cupcakes that’ll make your taste buds do a happy dance. Get ready to trade your oven mitts for a steamy kitchen sauna session—these little green gems are worth every second of the suspense!

Ingredients

For the Dry Mix:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 2 tbsp high-quality matcha powder
– 1 tsp baking powder
– 1/4 tsp salt
For the Wet Mix:
– 1 large egg
– 1/2 cup whole milk
– 1/4 cup vegetable oil
– 1 tsp vanilla extract
For Steaming:
– Water (for steamer)

Instructions

1. Fill a steamer pot with 2 inches of water and bring it to a rolling boil over high heat. 2. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 2 tbsp matcha powder, 1 tsp baking powder, and 1/4 tsp salt until no green streaks remain. Tip: Sift the matcha to avoid clumps for a smoother batter. 3. In a separate bowl, beat 1 large egg until frothy, about 30 seconds. 4. Add 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract to the beaten egg, whisking until fully combined. 5. Pour the wet ingredients into the dry mix and stir gently with a spatula until just incorporated—do not overmix. Tip: A few small lumps are fine; overmixing makes cupcakes tough. 6. Line 6 cupcake molds with paper liners and divide the batter evenly among them, filling each 2/3 full. 7. Place the molds in the steamer basket, cover with a lid, and reduce heat to medium. 8. Steam for 15–18 minutes, or until a toothpick inserted into the center comes out clean. Tip: Keep the lid on tight—peeking releases steam and affects rising. 9. Carefully remove the cupcakes from the steamer and let them cool in the molds for 5 minutes before transferring to a wire rack. Delightfully springy and subtly sweet, these cupcakes boast an earthy matcha flavor that’s balanced by the vanilla’s warmth. Serve them warm with a dusting of matcha powder or alongside fresh berries for a pop of color that’ll brighten any afternoon.

Chocolate Fudge Steamed Cupcakes

Ready to meet your new chocolate obsession? These steamed cupcakes are the fudgy, melt-in-your-mouth miracles that’ll make your oven jealous—they’re so moist, they practically wink at you from the plate. Forget dry, crumbly disasters; this is dessert drama at its steamiest best.

Ingredients

For the cupcake batter:
– 1 cup all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1/4 tsp salt
– 3/4 cup granulated sugar
– 1 large egg
– 1/2 cup whole milk
– 1/4 cup vegetable oil
– 1 tsp vanilla extract
– 1/2 cup hot water

For steaming:
– Water (for steamer)

Instructions

1. Whisk together 1 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/4 tsp salt in a medium bowl until no lumps remain.
2. Beat 3/4 cup granulated sugar, 1 large egg, 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract in a separate bowl for 2 minutes until smooth and slightly pale.
3. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix—this keeps the cupcakes tender.
4. Slowly pour in 1/2 cup hot water while stirring gently; the batter will be thin, which is normal for extra-moist cupcakes.
5. Fill 8 cupcake liners in a heatproof pan two-thirds full with batter, wiping any spills to keep the steamer clean.
6. Bring water to a boil in a steamer pot over high heat, ensuring the water level is 1 inch below the pan rack.
7. Place the pan in the steamer, cover tightly with a lid, and steam for 18–20 minutes over medium heat until a toothpick inserted comes out clean.
8. Turn off the heat and let the cupcakes rest in the steamer for 5 minutes to prevent sinking from sudden temperature changes.
9. Carefully remove the pan and transfer cupcakes to a wire rack to cool completely.

Craving-level achieved! These cupcakes boast a cloud-like softness with an intense chocolate punch, thanks to steaming that locks in every drop of moisture. Serve them warm with a dusting of cocoa powder or crumble over ice cream for a decadent parfait—because why should cakes have all the fun?

Lemon Zest Steamed Cupcakes

Jazz up your dessert game with these sunshine-packed lemon zest steamed cupcakes that are so fluffy, they might just float away if you don’t eat them fast enough! These citrusy delights are the perfect escape from boring baked goods, offering a burst of zesty freshness in every single bite. Get ready to steam your way to cupcake heaven without ever turning on your oven.

Ingredients

For the cupcake batter

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter, softened to room temperature
• 2 large eggs
• ¾ cup whole milk
• 2 tbsp fresh lemon juice
• 2 tsp lemon zest
• 1 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt until fully combined.
2. In a separate large bowl, use an electric mixer on medium speed to cream ½ cup softened unsalted butter for 2 minutes until pale and fluffy.
3. Add 2 large eggs to the butter one at a time, beating for 30 seconds after each addition until fully incorporated.
4. Pour in ¾ cup whole milk, 2 tbsp fresh lemon juice, 2 tsp lemon zest, and 1 tsp vanilla extract, then mix on low speed just until combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed for exactly 1 minute until a smooth batter forms—don’t overmix!
6. Line 12 cupcake molds with paper liners and fill each ⅔ full with batter using a ¼ cup measuring cup for even distribution.
7. Place a steamer basket in a large pot and add 2 inches of water, making sure the water level sits below the basket.
8. Bring the water to a rolling boil over high heat, then carefully arrange the filled cupcake molds in the steamer basket without overcrowding.
9. Cover the pot tightly with a lid and steam the cupcakes for 18 minutes over medium heat—resist peeking to maintain consistent temperature!
10. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean with no wet batter clinging to it.
11. Carefully remove the cupcakes from the steamer using tongs and transfer them to a wire rack to cool completely for 30 minutes.

Heavenly doesn’t even begin to describe the cloud-like texture of these steamed wonders—they’re impossibly moist with a delicate crumb that melts on your tongue. The bright lemon zest delivers a cheerful citrus punch that’ll make your taste buds do a happy dance, while the subtle sweetness keeps things perfectly balanced. Serve them warm with a dusting of powdered sugar for breakfast or chilled with a dollop of lemon curd for an extra zingy dessert experience!

Red Velvet Steamed Cupcakes

Prepare to have your cupcake world turned delightfully upside down! These vibrant red velvet steamed cupcakes are about to become your new obsession—they’re fluffy, moist, and so ridiculously easy you’ll wonder why you ever bothered with the oven. Forget everything you thought you knew about baking, because steam is the new heat wave in town.

Ingredients

• For the batter:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking soda
  • 1 tbsp unsweetened cocoa powder
  • ½ tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 tbsp red food coloring
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
• For the cream cheese frosting:
  • 8 oz cream cheese, softened
  • ½ cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

1. Place a steamer basket in a large pot and add 2 inches of water.
2. Line 12 cupcake molds with paper liners and set aside.
3. Whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking soda, 1 tbsp cocoa powder, and ½ tsp salt in a large bowl until fully combined.
4. In a separate bowl, whisk 1 cup buttermilk, ½ cup vegetable oil, 2 large eggs, 1 tbsp red food coloring, 1 tsp white vinegar, and 1 tsp vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and stir until just combined—do not overmix or your cupcakes will become tough.
6. Divide the batter evenly among the 12 prepared cupcake liners, filling each about ⅔ full.
7. Bring the water in the pot to a rolling boil over high heat.
8. Carefully place the filled cupcake molds into the steamer basket, cover the pot with a tight-fitting lid, and reduce heat to medium.
9. Steam the cupcakes for exactly 20 minutes—resist the urge to peek, as escaping steam can cause uneven cooking.
10. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean with no wet batter.
11. Remove the cupcakes from the steamer and transfer them to a wire rack to cool completely, about 1 hour.
12. While cupcakes cool, beat 8 oz softened cream cheese and ½ cup softened butter together in a medium bowl until smooth and creamy.
13. Gradually add 2 cups powdered sugar to the cream cheese mixture, beating on low speed to prevent a sugar cloud in your kitchen.
14. Mix in 1 tsp vanilla extract until the frosting is fluffy and spreadable.
15. Frost the completely cooled cupcakes generously with the cream cheese frosting.

Light as air with a velvety crumb, these steamed beauties deliver that classic tangy-sweet red velvet flavor without the dryness oven-baking can sometimes bring. Serve them slightly warm for an extra-indulgent treat, or get fancy by topping with crushed pecans or a drizzle of white chocolate for that extra ‘wow’ factor at your next gathering.

Pandan Coconut Steamed Cupcakes

Zesty pandan and creamy coconut unite in these vibrant green steamed cupcakes that’ll make your taste buds do a happy dance. These fluffy little clouds are like a tropical vacation for your mouth, minus the sunscreen and questionable tan lines. Get ready to impress your friends with these surprisingly simple yet utterly addictive treats that steam their way to perfection.

Ingredients

For the batter:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup coconut milk
– 1/4 cup vegetable oil
– 2 large eggs
– 1 tsp pandan extract
– 6 drops green food coloring

For steaming:
– Water for steaming
– 12 cupcake liners

Instructions

1. Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
3. In a separate medium bowl, whisk 1/2 cup coconut milk, 1/4 cup vegetable oil, 2 large eggs, 1 tsp pandan extract, and 6 drops green food coloring until smooth.
4. Pour the wet ingredients into the dry ingredients and whisk gently until just combined, being careful not to overmix.
5. Fill each cupcake liner 2/3 full with batter using a 1/4 cup measuring cup for even distribution.
6. Pour 2 inches of water into a large pot or steamer and bring to a rolling boil over high heat.
7. Place the filled muffin tin into the steamer basket, making sure no water touches the bottom of the tin.
8. Cover the pot with a tight-fitting lid and steam for 15 minutes over medium-high heat.
9. Check for doneness by inserting a toothpick into the center of a cupcake – it should come out clean with no wet batter.
10. Remove the steamer from heat and let the cupcakes rest in the covered pot for 5 minutes to prevent collapsing.
11. Carefully transfer the cupcakes to a wire rack to cool completely.
So light and fluffy they practically float off the plate, these cupcakes deliver that signature pandan aroma with every moist, tender bite. Serve them warm with a drizzle of coconut cream or get fancy by topping with toasted coconut flakes for extra crunch and tropical vibes.

Blueberry Swirl Steamed Cupcakes

Aren’t you tired of boring old cupcakes that require an oven and endless patience? These blueberry swirl steamed cupcakes are here to rescue your dessert game with fluffy, moist perfection in minutes—no oven required, just pure steamy magic!

Ingredients

For the cupcake batter:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract

For the blueberry swirl:

• 1 cup fresh blueberries
• 2 tbsp granulated sugar
• 1 tbsp lemon juice

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
2. Add 1/2 cup whole milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract to the dry ingredients.
3. Whisk the batter for exactly 1 minute until smooth and no lumps remain—tip: don’t overmix or your cupcakes will become dense!
4. Divide the batter evenly among 6 greased heatproof ramekins or silicone cupcake molds, filling each 2/3 full.
5. In a small saucepan, combine 1 cup fresh blueberries, 2 tbsp granulated sugar, and 1 tbsp lemon juice over medium heat.
6. Cook the blueberry mixture for 5-7 minutes, mashing the berries with a spoon until they break down and the sauce thickens slightly.
7. Let the blueberry sauce cool for 3 minutes—tip: cooling prevents it from sinking straight to the bottom of the cupcakes.
8. Spoon 1 tbsp of the blueberry sauce onto the center of each cupcake batter portion.
9. Use a toothpick to gently swirl the blueberry sauce into the batter in a circular motion, creating a marbled effect.
10. Place the filled ramekins in a steamer basket over boiling water, making sure they don’t touch each other.
11. Cover the steamer tightly and steam the cupcakes over medium heat for 15 minutes—tip: resist the urge to peek—keeping the steam trapped is key to rising!
12. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean with no wet batter.
13. Carefully remove the steamed cupcakes from the steamer and let them cool for 5 minutes before serving.

But these beauties aren’t just pretty—they’re cloud-soft with pockets of tangy blueberry bursting through every bite. Brilliantly versatile, try them warm with a dollop of whipped cream for dessert or pack them cold for a lunchbox surprise that’ll make you the office hero!

Strawberry Cream Steamed Cupcakes

Fellow dessert adventurers, prepare to have your taste buds do a happy dance! These strawberry cream steamed cupcakes are about to become your new obsession – fluffy clouds of joy that’ll make you forget regular baking ever existed. Seriously, your oven might get jealous.

Ingredients

For the cupcake batter:

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup whole milk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp vanilla extract
• 1/2 cup fresh strawberries, finely chopped

For the cream topping:

• 4 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1/4 cup heavy cream
• 1/2 tsp vanilla extract
• Fresh strawberry slices for garnish

Instructions

1. Whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt in a medium bowl until thoroughly combined.
2. In a separate bowl, whisk 1/2 cup whole milk, 1 large egg, 2 tbsp melted unsalted butter, and 1 tsp vanilla extract until smooth and emulsified.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined – a few small lumps are totally fine and will prevent tough cupcakes.
4. Fold in 1/2 cup finely chopped fresh strawberries until evenly distributed throughout the batter.
5. Divide the batter evenly among 6 greased heatproof ramekins or cupcake molds, filling each about 2/3 full to allow for rising.
6. Place the filled ramekins in a steamer basket over boiling water, making sure they’re not touching each other for even steam circulation.
7. Cover the steamer tightly and steam over medium heat for exactly 15 minutes – resist the urge to peek, as this releases precious steam and affects the rise.
8. While cupcakes steam, beat 4 oz softened cream cheese with 1/4 cup powdered sugar until smooth and creamy.
9. Gradually add 1/4 cup heavy cream and 1/2 tsp vanilla extract to the cream cheese mixture, beating until light and fluffy, about 2-3 minutes.
10. Check cupcakes for doneness by inserting a toothpick – it should come out clean with no wet batter clinging to it.
11. Carefully remove steamed cupcakes from the steamer using tongs and let them cool completely on a wire rack before topping.
12. Pipe or spread the cream cheese frosting generously over each cooled cupcake.
13. Garnish each cupcake with fresh strawberry slices arranged in a decorative pattern.

Heavenly doesn’t even begin to cover these pillowy-soft delights! The steamed crumb stays incredibly moist and tender, while the fresh strawberry pieces create little bursts of fruity sweetness throughout. Try serving them slightly warm with an extra dollop of that tangy cream cheese frosting for maximum indulgence – they’re basically little clouds of happiness you can eat with a spoon.

Caramel Latte Steamed Cupcakes

Venture beyond your morning coffee routine with these Caramel Latte Steamed Cupcakes—they’re basically your favorite café drink in fluffy, irresistible cake form, minus the risk of spilling on your keyboard during that important Zoom call. These little treats combine the rich, buttery sweetness of caramel with the bold kick of espresso, creating a dessert that’s sophisticated enough for dinner parties but secretly easy enough for a Tuesday night baking spree. Get ready to impress your taste buds (and maybe your friends, if you’re feeling generous).

Ingredients

For the cupcake batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– ½ cup unsalted butter, softened
– 2 large eggs
– ½ cup whole milk
– 2 tbsp instant espresso powder
– 1 tsp baking powder
– ½ tsp salt

For the caramel sauce:
– ½ cup granulated sugar
– ¼ cup heavy cream
– 2 tbsp unsalted butter
– ½ tsp vanilla extract

For the steamed topping:
– 1 cup heavy cream
– 2 tbsp powdered sugar

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 all-purpose flour, 1 tsp baking powder, and ½ tsp salt until fully combined.
3. In a separate large bowl, use an electric mixer to cream ½ cup softened unsalted butter and 1 cup granulated sugar on medium speed for 2 minutes, until light and fluffy.
4. Beat in 2 large eggs, one at a time, mixing just until incorporated after each addition.
5. Dissolve 2 tbsp instant espresso powder in ½ cup whole milk, stirring until no granules remain.
6. Alternate adding the flour mixture and espresso-milk mixture to the butter mixture, beginning and ending with the flour, and mix on low speed until the batter is smooth.
7. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
8. Bake at 350°F for 18–20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
9. Transfer the cupcakes to a wire rack and let them cool completely for 30 minutes.
10. To make the caramel sauce, heat ½ cup granulated sugar in a small saucepan over medium heat, stirring constantly with a wooden spoon until it melts and turns amber-colored, about 5–7 minutes.
11. Carefully whisk in ¼ cup heavy cream—it will bubble vigorously—then stir in 2 tbsp unsalted butter and ½ tsp vanilla extract until smooth.
12. Let the caramel cool for 10 minutes, then drizzle half of it over the cooled cupcakes.
13. For the steamed topping, whip 1 cup heavy cream and 2 tbsp powdered sugar with an electric mixer on high speed until stiff peaks form, about 3–4 minutes.
14. Pipe or spoon the whipped cream onto each cupcake.
15. Drizzle the remaining caramel sauce over the whipped cream just before serving.

So, what’s the final verdict? These cupcakes boast a tender, moist crumb with a deep coffee flavor that’s perfectly balanced by the silky, sweet caramel and cloud-like whipped topping. Serve them slightly warm with an extra dusting of espresso powder for a dramatic touch, or pair with a cold glass of milk to cut through the richness—either way, they’re guaranteed to disappear faster than your Wi-Fi during a storm.

Tiramisu-Inspired Steamed Cupcakes

Craving that classic Italian dessert but want something a little more handheld and whimsical? These tiramisu-inspired steamed cupcakes deliver all the coffee-kissed, mascarpone magic in a delightfully fluffy package that’s surprisingly simple to whip up.

Ingredients

For the cupcake batter:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup whole milk
– 1/4 cup vegetable oil
– 1 large egg
– 1 tsp vanilla extract

For the coffee soak:
– 1/2 cup strong brewed coffee, cooled
– 2 tbsp coffee liqueur (optional)

For the mascarpone topping:
– 8 oz mascarpone cheese, softened
– 1/4 cup powdered sugar
– 1/2 cup heavy cream
– Cocoa powder for dusting

Instructions

1. In a large bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.

2. In a separate bowl, whisk 1/2 cup whole milk, 1/4 cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth.

3. Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.

4. Line a steamer basket with parchment paper rounds and divide the batter evenly among 6 cupcake molds.

5. Place the steamer over boiling water, cover, and steam for 15 minutes over medium heat until a toothpick inserted comes out clean.

6. Remove cupcakes from the steamer and let cool completely on a wire rack.

7. In a small bowl, mix 1/2 cup cooled strong brewed coffee and 2 tbsp coffee liqueur (if using).

8. Use a skewer to poke several holes in the top of each cooled cupcake.

9. Slowly spoon the coffee mixture over each cupcake, allowing it to soak in fully.

10. In a medium bowl, beat 8 oz softened mascarpone cheese and 1/4 cup powdered sugar until smooth.

11. In another bowl, whip 1/2 cup heavy cream to stiff peaks.

12. Gently fold the whipped cream into the mascarpone mixture until no streaks remain.

13. Spread or pipe the mascarpone topping onto each soaked cupcake.

14. Dust the tops generously with cocoa powder using a fine-mesh sieve.

15. Chill the cupcakes in the refrigerator for at least 30 minutes before serving.

Remarkably light and moist, these cupcakes boast a tender crumb soaked with rich coffee and crowned with a cloud-like mascarpone topping. The subtle bitterness of cocoa powder balances the sweetness perfectly, making them ideal for serving as a playful dessert at brunch or packaging individually for a fancy picnic treat.

Mocha Almond Steamed Cupcakes

Whew, are you ready to upgrade your dessert game from “meh” to “more please”? These mocha almond steamed cupcakes are about to become your new kitchen obsession – they’re like your favorite coffee shop treat decided to get cozy and personal. Forget complicated baking drama, we’re steaming our way to fluffy perfection with zero oven anxiety required!

Ingredients

For the Cupcake Batter

– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/4 tsp salt
– 1 large egg
– 1/2 cup whole milk
– 1/4 cup vegetable oil
– 1 tsp vanilla extract
– 2 tbsp instant coffee granules

For the Almond Topping

– 1/4 cup sliced almonds
– 2 tbsp brown sugar

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup cocoa powder, 1 tsp baking powder, and 1/4 tsp salt until thoroughly combined.
2. In a separate bowl, beat 1 large egg until pale yellow and frothy, about 1 minute of vigorous whisking.
3. Add 1/2 cup whole milk, 1/4 cup vegetable oil, and 1 tsp vanilla extract to the beaten egg, whisking until fully incorporated.
4. Dissolve 2 tbsp instant coffee granules in 2 tbsp hot water, then add this coffee mixture to the wet ingredients.
5. Gradually pour the wet ingredients into the dry ingredients, folding gently until just combined – don’t overmix or your cupcakes will be tough!
6. Divide the batter evenly among 6 greased ramekins or heatproof cups, filling each about 2/3 full.
7. In a small bowl, mix 1/4 cup sliced almonds with 2 tbsp brown sugar, then sprinkle this topping evenly over each cupcake batter portion.
8. Cover each ramekin tightly with aluminum foil to prevent steam from dripping onto the cupcakes.
9. Place the covered ramekins in a steamer basket over boiling water, making sure water doesn’t touch the bottoms of the containers.
10. Steam for exactly 18 minutes over medium heat – resist peeking until time’s up or you’ll lose precious steam!
11. Carefully remove one cupcake and insert a toothpick into the center – it should come out clean with no wet batter.
12. Let the cupcakes cool in their ramekins for 5 minutes before serving warm.

Dang, these little clouds of joy are so moist they practically melt on your tongue! The rich mocha flavor pairs perfectly with the crunchy almond topping, creating a texture party in every bite. Serve them warm with a dollop of whipped cream for extra indulgence, or enjoy them as your new favorite breakfast-dessert hybrid – we won’t judge!

Orange Blossom Steamed Cupcakes

Rise and shine, baking rebels! These Orange Blossom Steamed Cupcakes are about to become your new obsession—fluffy clouds of citrusy delight that’ll make your oven jealous and your taste buds throw a party. Get ready to steam your way to dessert heaven!

Ingredients

For the batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 2 tsp baking powder
– ½ tsp salt
– ½ cup whole milk
– ¼ cup vegetable oil
– 2 large eggs
– 2 tbsp orange zest
– 1 tsp vanilla extract
– 2 tsp orange blossom water

For steaming:
– Water (for steamer)

Instructions

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder, and ½ tsp salt until fully combined.
2. In a separate bowl, whisk ½ cup whole milk, ¼ cup vegetable oil, 2 large eggs, 2 tbsp orange zest, 1 tsp vanilla extract, and 2 tsp orange blossom water until smooth.
3. Pour the wet ingredients into the dry ingredients and stir gently until just combined—don’t overmix or your cupcakes will be tough!
4. Line a steamer basket with parchment paper cups and fill each ¾ full with batter.
5. Bring 2 inches of water to a rolling boil in your steamer pot over high heat.
6. Carefully place the filled steamer basket over the boiling water, cover tightly with a lid, and steam for 15 minutes.
7. Check doneness by inserting a toothpick—it should come out clean with no wet batter clinging to it.
8. Remove the steamer basket from heat and let cupcakes cool in the basket for 5 minutes before transferring to a wire rack.
9. For extra flavor, brush the warm cupcakes with a light syrup made from equal parts orange juice and sugar.

Light as air and bursting with floral-citrus magic, these steamed wonders deliver an impossibly moist crumb that melts on your tongue. Serve them warm with a dollop of honey-sweetened yogurt or go full dessert mode by stacking them into a mini layer cake with orange cream cheese frosting!

Banana Walnut Steamed Cupcakes

Every time those bananas on your counter start looking more like leopard print than fruit, you’ve hit the baking jackpot—welcome to the world of banana walnut steamed cupcakes, where your overripe shame becomes fluffy, moist glory. These little steamed wonders are like a cozy hug for your taste buds, combining the comfort of banana bread with the delightful surprise of a cupcake that decided to take a spa day. Forget turning on the oven; we’re steaming our way to a tender crumb that’ll make you wonder why you ever bothered with dry, baked alternatives.

Ingredients

• For the batter:
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 ripe bananas, mashed (about 1 1/2 cups)
  • 1/2 cup unsalted butter, melted
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup chopped walnuts
• For steaming:
  • Water, as needed for steamer

Instructions

1. Fill a steamer pot with 2 inches of water and bring it to a boil over high heat, ensuring the water level stays below the steamer basket to avoid soggy cupcakes.
2. Whisk together 1 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt in a medium bowl until no lumps remain.
3. In a separate large bowl, mash 3 ripe bananas with a fork until smooth, with only a few small chunks for texture.
4. Add 1/2 cup melted unsalted butter, 3/4 cup granulated sugar, 1 large egg, and 1 tsp vanilla extract to the mashed bananas, stirring vigorously for 1 minute until fully combined and slightly frothy.
5. Tip: Use bananas with brown spots for maximum sweetness and moisture, as underripe ones can make the batter bland.
6. Gradually fold the dry flour mixture into the wet banana mixture using a spatula, stopping just when no white streaks remain to avoid overmixing and tough cupcakes.
7. Gently stir in 1/2 cup chopped walnuts until evenly distributed throughout the batter.
8. Line 12 cupcake molds with paper liners and divide the batter evenly among them, filling each about 2/3 full to allow room for rising.
9. Place the filled molds in the steamer basket, cover with a tight-fitting lid, and steam over medium heat for 18–20 minutes.
10. Tip: Keep the steam consistent by maintaining a gentle boil; if the water evaporates, add more hot water to avoid scorching.
11. Check for doneness by inserting a toothpick into the center of a cupcake—it should come out clean with no wet batter, and the tops will spring back lightly when touched.
12. Carefully remove the cupcakes from the steamer and let them cool in the molds for 5 minutes before transferring to a wire rack.
13. Tip: For extra flavor, toast the walnuts in a dry skillet over medium heat for 3–4 minutes before chopping to enhance their nutty aroma.

Amazingly tender and moist, these cupcakes boast a soft, springy texture that melts in your mouth, with the bananas lending a natural sweetness that pairs perfectly with the crunchy walnuts. Serve them warm with a dollop of whipped cream for a simple treat, or get creative by drizzling with caramel sauce and a sprinkle of sea salt for a decadent dessert twist.

Chai Spice Steamed Cupcakes

Aren’t you tired of the same old vanilla cupcakes? These Chai Spice Steamed Cupcakes are here to rescue your taste buds from boredom with their warm, aromatic hug of cinnamon, cardamom, and ginger—like a cozy sweater for your mouth.

Ingredients

For the Dry Mix

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground cardamom
• ¼ tsp ground ginger
• ¼ tsp ground cloves

For the Wet Mix

• ¾ cup whole milk
• ⅓ cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract

Instructions

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, 1 tsp ground cinnamon, ½ tsp ground cardamom, ¼ tsp ground ginger, and ¼ tsp ground cloves until fully combined.
2. In a separate medium bowl, whisk ¾ cup whole milk, ⅓ cup vegetable oil, 1 large egg, and 1 tsp vanilla extract until smooth and emulsified.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—do not overmix to avoid tough cupcakes.
4. Divide the batter evenly among 8 greased ramekins or heatproof cups, filling each about ⅔ full.
5. Place the filled ramekins in a steamer basket set over a pot of boiling water, making sure water does not touch the bottoms of the ramekins.
6. Cover the pot tightly with a lid and steam the cupcakes over medium heat for exactly 20 minutes, resisting the urge to peek to maintain steady steam.
7. Check for doneness by inserting a toothpick into the center of a cupcake—it should come out clean with no wet batter.
8. Carefully remove the ramekins from the steamer using oven mitts and let them cool on a wire rack for 10 minutes before serving.

Just imagine biting into these fluffy, cloud-like cupcakes—they’re incredibly moist with a bold chai spice kick that pairs perfectly with a drizzle of honey or a dollop of whipped cream. Serve them warm for maximum cozy vibes, or surprise guests by crumbling them over ice cream for a spiced dessert twist.

Cinnamon Apple Steamed Cupcakes

Unbelievably, we’re about to make steamed cupcakes that’ll make your oven jealous and your taste buds throw a party. These cinnamon apple wonders are the cozy hug your breakfast table has been begging for, combining the warmth of autumn spices with the magic of steam-powered fluffiness. Get ready to impress yourself with bakery-level results using nothing fancier than your trusty steamer basket!

Ingredients

For the Cupcake Batter

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• 2 tsp ground cinnamon
• 2 large eggs
• ½ cup whole milk
• ¼ cup vegetable oil
• 1 tsp vanilla extract

For the Apple Mixture

• 1 ½ cups finely diced peeled apples
• 2 tbsp brown sugar
• 1 tsp lemon juice

Instructions

1. Fill a large pot with 2 inches of water and bring to a rolling boil over high heat.
2. In a medium bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup granulated sugar, 1 ½ tsp baking powder, ½ tsp salt, and 2 tsp ground cinnamon until thoroughly combined.
3. In a separate large bowl, beat 2 large eggs with a whisk until pale and frothy, about 1 minute.
4. Add ½ cup whole milk, ¼ cup vegetable oil, and 1 tsp vanilla extract to the beaten eggs, whisking until fully incorporated.
5. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined—don’t overmix! Tip: A few small lumps are perfectly fine and prevent tough cupcakes.
6. In a small bowl, toss 1 ½ cups finely diced peeled apples with 2 tbsp brown sugar and 1 tsp lemon juice until evenly coated.
7. Gently fold the apple mixture into the batter until evenly distributed.
8. Line 8 cupcake molds with paper liners and divide the batter evenly among them, filling each about ⅔ full.
9. Place the filled molds in a steamer basket, making sure they don’t touch each other.
10. Carefully lower the steamer basket into the pot of boiling water, cover with a tight-fitting lid, and steam for 25 minutes. Tip: Keep the water at a steady boil and resist peeking—the steam needs to work its magic uninterrupted!
11. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean with no wet batter.
12. Remove the steamer basket from the pot using oven mitts and let cupcakes cool in the molds for 10 minutes. Tip: Cooling them briefly in the molds helps them set without collapsing.
13. Transfer cupcakes to a wire rack to cool completely before serving.

Heavenly doesn’t even begin to describe these moist, cloud-like cupcakes where tender apple pieces melt into every cinnamon-kissed bite. The steam method creates an incredibly soft crumb that practically dissolves on your tongue while keeping the apples perfectly tender. Serve them warm with a dollop of whipped cream for breakfast decadence, or pack them in lunchboxes for a surprise treat that travels like a dream!

Peanut Butter Chocolate Steamed Cupcakes

Zesty doesn’t even begin to describe these peanut butter chocolate steamed cupcakes—they’re the cozy, cloud-like hug your taste buds didn’t know they needed, combining the classic duo in a surprisingly steam-powered package that’ll make your oven jealous. Forget fussy baking; this is your ticket to fluffy, melt-in-your-mouth magic in minutes, with a whimsical twist that turns your kitchen into a dessert wonderland. Ready to steam your way to sweet victory? Let’s dive in!

Ingredients

For the cupcake batter:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup unsweetened cocoa powder
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup whole milk
– 1/4 cup creamy peanut butter
– 1 large egg
– 2 tbsp vegetable oil
– 1 tsp vanilla extract

For steaming:
– Water (as needed for steamer)

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking powder, and 1/4 tsp salt until no lumps remain.
2. In a separate bowl, combine 1/2 cup whole milk, 1/4 cup creamy peanut butter, 1 large egg, 2 tbsp vegetable oil, and 1 tsp vanilla extract, whisking vigorously for 1 minute until smooth and fully incorporated.
3. Pour the wet ingredients into the dry ingredients, stirring with a spatula for 30 seconds just until combined—do not overmix to avoid dense cupcakes.
4. Lightly grease 6 standard muffin tin cups with oil or non-stick spray.
5. Divide the batter evenly among the 6 prepared muffin cups, filling each about two-thirds full.
6. Place a steamer basket in a large pot and add enough water to reach just below the basket—about 1 inch deep.
7. Bring the water to a rolling boil over high heat, which should take 3–4 minutes.
8. Carefully set the filled muffin tin into the steamer basket, ensuring no water splashes into the batter.
9. Cover the pot tightly with a lid to trap steam, and reduce heat to medium to maintain a steady simmer.
10. Steam the cupcakes for 15 minutes, resisting the urge to peek—this keeps the steam consistent for even rising.
11. After 15 minutes, insert a toothpick into the center of a cupcake; if it comes out clean, they’re ready.
12. Turn off the heat and use oven mitts to remove the muffin tin, letting it cool on a wire rack for 5 minutes before serving.

Glory in that tender, springy texture that practically whispers “comfort” with every bite, where the rich cocoa melds seamlessly with the nutty peanut butter for a flavor that’s both nostalgic and novel. Serve these warm with a dollop of extra peanut butter or a drizzle of melted chocolate for a decadent twist, or crumble them over ice cream—because why should steamed cupcakes play by the rules?

Earl Grey Lavender Steamed Cupcakes

Mmm, imagine if your favorite tea time decided to throw a party with your dessert dreams—that’s exactly what these Earl Grey Lavender Steamed Cupcakes bring to the table! They’re fluffy, fragrant, and so whimsically light, you’ll wonder why you ever settled for boring old baked goods. Let’s dive into this steamy adventure that’s part spa day, part sweet treat, all wrapped up in a cozy cupcake hug.

Ingredients

For the Cupcake Batter

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 2 Earl Grey tea bags, finely ground
• 1 tsp dried culinary lavender
• 1/2 cup whole milk
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 tsp vanilla extract

For Steaming

• Water, as needed

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 tsp baking powder, and 1/4 tsp salt until fully combined.
2. Add 2 finely ground Earl Grey tea bags and 1 tsp dried culinary lavender to the dry ingredients, whisking again to distribute evenly and avoid clumps.
3. In a separate bowl, whisk 1/2 cup whole milk, 1/4 cup melted unsalted butter, 1 large egg, and 1 tsp vanilla extract until smooth and creamy.
4. Pour the wet ingredients into the dry mixture, stirring gently with a spatula just until no flour streaks remain; do not overmix to keep the cupcakes tender.
5. Line a steamer basket with parchment paper cups, then divide the batter evenly among 6 cups, filling each about 2/3 full.
6. Bring water to a boil in a steamer pot over high heat, ensuring the water level is about 1 inch below the steamer basket to prevent sogginess.
7. Place the steamer basket over the boiling water, cover tightly with a lid, and reduce heat to medium to maintain a steady steam.
8. Steam the cupcakes for 15 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back lightly when touched.
9. Remove the steamer from heat, carefully lift the lid away from you to avoid steam burns, and let the cupcakes cool in the basket for 5 minutes.
10. Transfer the cupcakes to a wire rack to cool completely before serving, about 10–15 minutes.

Light as a cloud and bursting with floral-earthy notes, these cupcakes offer a delicate crumb that melts on your tongue. Serve them warm with a dollop of honey butter or crumble them over vanilla ice cream for a tea-infused dessert mashup that’s downright dreamy.

Black Sesame Steamed Cupcakes

Get ready to meet your new kitchen obsession—these black sesame steamed cupcakes are the fluffy, nutty, steam-powered miracles you never knew you needed. Forget boring old oven-baked treats; these little clouds of joy are here to shake up your dessert game with their dramatic dark hue and toasty aroma. Seriously, they’re so good, you might just start steaming everything in sight (no, really, don’t—stick to cupcakes).

Ingredients

For the Dry Mix:
– 1 cup all-purpose flour
– 1/2 cup granulated sugar
– 1/4 cup black sesame powder
– 1 tsp baking powder
– 1/4 tsp salt
For the Wet Mix:
– 1/2 cup whole milk, at room temperature
– 1 large egg, at room temperature
– 2 tbsp vegetable oil
– 1 tsp vanilla extract

Instructions

1. In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1/4 cup black sesame powder, 1 tsp baking powder, and 1/4 tsp salt until no lumps remain. Tip: Sift the black sesame powder if it’s clumpy for a smoother batter.
2. In a separate bowl, vigorously whisk 1/2 cup whole milk, 1 large egg, 2 tbsp vegetable oil, and 1 tsp vanilla extract until fully combined and slightly frothy.
3. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just incorporated—do not overmix, or your cupcakes will turn tough.
4. Divide the batter evenly among 6 lined cupcake molds, filling each about two-thirds full to allow room for rising.
5. Place a steamer basket over a pot of boiling water, ensuring the water level is about 1 inch below the basket. Tip: Keep the water at a steady boil throughout steaming for consistent heat.
6. Carefully set the filled molds in the steamer, cover with a lid, and steam over medium-high heat for exactly 15 minutes. Tip: Resist peeking! Lifting the lid releases steam and can cause sinking.
7. After 15 minutes, insert a toothpick into the center of a cupcake; if it comes out clean, they’re done. If not, steam for another 1–2 minutes.
8. Turn off the heat and let the cupcakes rest in the steamer, uncovered, for 5 minutes to set their structure before removing. Finally, these beauties boast a springy, airy crumb with a deep, nutty flavor that’s subtly sweet—perfect warm with a drizzle of honey or chilled for a midnight snack. Feel free to crumble them over ice cream or pair with matcha tea for an East-meets-West vibe that’ll have everyone asking for seconds.

Pumpkin Spice Steamed Cupcakes

Let’s be real—pumpkin spice season hits harder than your morning alarm, and these steamed cupcakes are the cozy hug your taste buds desperately need. Forget the basic latte and dive into these fluffy, spice-kissed clouds that’ll make your kitchen smell like autumn’s greatest achievement.

Ingredients

• For the batter:
  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tsp pumpkin pie spice
  • ½ cup granulated sugar
  • ½ cup canned pumpkin puree
  • ⅓ cup whole milk
  • ¼ cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
• For steaming:
  • Water (for steamer)

Instructions

1. Whisk together 1 ½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, and 2 tsp pumpkin pie spice in a medium bowl until no streaks remain.
2. In a separate large bowl, vigorously whisk ½ cup granulated sugar, ½ cup canned pumpkin puree, ⅓ cup whole milk, ¼ cup vegetable oil, 1 large egg, and 1 tsp vanilla extract for 45 seconds until smooth and slightly frothy.
3. Gently fold the dry ingredients into the wet mixture with a spatula until just combined—tiny lumps are fine to avoid tough cupcakes.
4. Divide the batter evenly among 8 greased ramekins or heatproof cups, filling each ⅔ full to allow rising.
5. Bring 1 inch of water to a rolling boil in a steamer pot or large lidded pan over high heat.
6. Carefully place the filled ramekins into the steamer basket, ensuring they aren’t touching, and cover tightly with the lid.
7. Steam over medium heat for 18 minutes—resist peeking early, as steam escape can deflate the cupcakes.
8. Check doneness by inserting a toothpick into the center of a cupcake; it should come out clean with no wet batter.
9. Turn off the heat and let the cupcakes rest in the steamer, lid slightly ajar, for 3 minutes to set their structure.
10. Remove the cupcakes using tongs and cool on a wire rack for 5 minutes before serving.

Unbelievably tender and moist, these cupcakes boast a warm pumpkin spice flavor that’s perfectly sweet without being cloying. Serve them warm with a dollop of whipped cream for a cozy treat, or crumble them over vanilla ice cream for a playful dessert mash-up.

Coconut Lime Steamed Cupcakes

Gather ’round, flavor adventurers, because we’re about to turn your kitchen into a tropical paradise with these ridiculously moist cupcakes that basically scream “beach vacation in every bite”—no sunscreen required! Get ready to steam your way to dessert heaven with a coconut-lime combo so refreshing, it might just replace your afternoon iced coffee.

Ingredients

For the batter:
– 1 ½ cups all-purpose flour
– 1 cup granulated sugar
– 1 tsp baking powder
– ½ tsp baking soda
– ¼ tsp salt
– ½ cup unsweetened shredded coconut
– 2 large eggs
– ½ cup coconut milk
– ¼ cup vegetable oil
– 2 tbsp fresh lime juice
– 1 tbsp lime zest

For the glaze:
– 1 cup powdered sugar
– 2 tbsp coconut milk
– 1 tsp lime zest

Instructions

1. In a large bowl, whisk together 1 ½ cups all-purpose flour, 1 cup granulated sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt until fully combined.
2. Add ½ cup unsweetened shredded coconut to the dry ingredients and mix gently.
3. In a separate bowl, beat 2 large eggs until light and frothy.
4. Pour ½ cup coconut milk, ¼ cup vegetable oil, 2 tbsp fresh lime juice, and 1 tbsp lime zest into the beaten eggs, whisking continuously.
5. Gradually combine the wet ingredients with the dry ingredients, stirring until just incorporated—do not overmix.
6. Line a steamer basket with parchment paper rounds cut to fit your steaming cups.
7. Fill each prepared cup ⅔ full with batter using a cookie scoop for even distribution.
8. Place the filled cups in your steamer basket, ensuring they don’t touch each other.
9. Steam over boiling water for 18 minutes with the lid tightly sealed.
10. Test doneness by inserting a toothpick into the center of a cupcake—it should come out clean.
11. Remove cupcakes from the steamer and cool completely on a wire rack.
12. While cooling, whisk together 1 cup powdered sugar, 2 tbsp coconut milk, and 1 tsp lime zest until smooth.
13. Drizzle the glaze over cooled cupcakes using a spoon or piping bag.
14. Let the glaze set for 10 minutes before serving.

Light, airy, and bursting with tropical vibes, these cupcakes achieve an incredibly tender crumb that practically melts on your tongue. The coconut provides subtle sweetness while the lime zest delivers a bright, citrusy punch that cuts through the richness beautifully. Serve them alongside fresh mango slices or top with toasted coconut flakes for extra texture—they’re perfect for poolside gatherings or when you need to pretend winter doesn’t exist.

Summary

Looking for the perfect treat? These 20 fluffy steamed cupcake recipes offer something delicious for every celebration. From birthday parties to cozy nights in, there’s a recipe waiting to become your new favorite. We’d love to hear which ones you try—leave a comment with your top picks and share this sweet inspiration on Pinterest!