Easy Yet Tasty Father’s Day Cupcake Recipes

230

International Father’s Day is almost here and for sure all moms and spoiled kids out there are already exerting effort to create surprises for their dads.

Just like the world, we here are also trying to come up with suggestions on celebrating Father’s Day in the most unique way possible. Since we have a fair share of experience when it comes to cupcakes, we are proud to share the best cupcake recipes and flavors created specifically for Father’s Day that showcases the top 4 beverages dads love to drink– coffee, tea, beer, and of course liquor.

See Also: 35 Lavender Cupcake Ideas For Your Spring Dessert List

Four mouth-watering cupcake recipes for Father’s Day are in store for all you guys today. So if you’re interested to make one for your precious and awesome dads, then, start taking notes. Enjoy!

Mocha Cupcakes with Espresso Buttercream Frosting

Cupcake Ingredients

  • 1 1/3 cups all-purpose flour
  • 1/3 cup cocoa powder (unsweetened)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 tsp vanilla extract
  • ½ cup whole milk
  • 1 ½ tsp espresso powder
  • ½ cup brewed coffee (at room temp)
  • ½ cup unsalted butter (at room temp)
  • 1 egg

Frosting Ingredients

  • 2 ½ cups powdered sugar
  • 1 ½ tsp espresso powder
  • 1 ½ tsp vanilla extract
  • 1 cup unsalted butter (at room temp)

Baking Instructions

For the Cupcake

  1. Preheat oven to 350. Line muffin tins using paper liners.
  2. In a measuring cup, stir the espresso powder into the brewed coffee until thoroughly dissolved. Whisk in the vanilla extract and whole milk. Set Aside.
  3. In a medium-sized bowl, beat together the all-purpose flour, baking, soda, baking powder, cocoa powder, and salt.
  4. In a separate bowl, beat together the granulated sugar, light brown sugar, and butter with an electric mixer on medium speed. Beat for about 3 minutes, until the consistency becomes light and fluffy. Consecutively, beat in the egg until combined.
  5. Reduce the speed of the mixer to low. Slowly add the flour mixture by three portions, alternating with two additions of the coffee blend. Beat each addition until incorporated.
  6. Fill each of the lined muffin cups with about 2/3 full of cupcake batter.
  7. Bake the cupcakes for about 17-20 minutes. Cool completely in a wire rack.

For the Frosting

  1. In a small-sized bowl, beat the espresso powder into the vanilla extract until combined. Set aside.
  2. Set the mixer on medium-high speed and beat the butter for about 5 minutes.
  3. Reduce the mixer speed to low, then gradually add the powdered sugar until well combined. Once all the sugar has been added, increase the mixer speed to medium-high and beat until fluffy (about 1-2 minutes).
  4. Slowly add the espresso mixture and mix at medium-high speed until thoroughly incorporated.
  5. Pipe the frosting on top of the cooled cupcakes as desired.

Irish Cream Cupcakes

Cupcake Ingredients

  • 2 ½ cups all-purpose flour
  • 3 tsp baking powder
  • 2 tsp vanilla extract
  • 1 ½ cups sugar
  • ½ cup softened butter
  • ½ tsp salt
  • ¾ cup unsweetened applesauce
  • ½ cup Irish Cream liqueur
  • 2 large eggs

Frosting Ingredients

  • 4 cups confectioner sugar
  • 1/3 cup softened butter
  • 6 tbsp Irish Cream liqueur
  • 4 oz reduced-fat cream cheese

Baking Instructions

For the Cupcake

  1. Preheat oven to 350. Line muffin cups with paper liners.
  2. In a large-sized bowl, mix together the sugar and butter until texture becomes crumbly (about 2 minutes).
  3. Slowly add the eggs, one at a time, beating thoroughly after each addition.
  4. Whisk in applesauce and vanilla into the butter mixture.
  5. Combine the all-purpose flour, baking powder, and salt. Then slowly add the dry ingredients to the butter mixture alternately with the Irish Cream liqueur, beating well after each addition.
  6. Fill the lined muffin cups with 2/3 full of the batter and bake for 18-22 minutes. Cool completely.

For the Frosting

  1. In a large-sized bowl, beat together the cream cheese and butter until fluffy.
  2. Mix in Irish Cream liqueur to the mixture. Consecutively, add the confectioner sugar and beat until the texture becomes smooth.
  3. Pipe the frosting on cooled cupcakes.

Chai Tea Cupcakes with Buttercream Icing

Cupcake Ingredients

  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • ¾ cup white sugar
  • 1 cup milk
  • ½ cup vegetable oil
  • ½ cup vanilla yogurt
  • ¼ tsp salt
  • 1 ½ tsp ground cinnamon
  • ¼ tsp ground cloves
  • ½ tsp ginger
  • 4 Chai tea bags

Frosting Ingredients

  • 1 ½ cups powdered sugar
  • ½ cup softened butter
  • 1 tbsp milk
  • 1 tsp vanilla extract

Baking Instructions

For the Cupcake

  1. Preheat over to 350. Line muffin tins with paper liners.
  2. Place the milk in a pot over medium heat. As soon as the milk starts to boil, remove immediately from the heat and add the Chai tea bags. Allow the tea to seep in for 10 minutes.
  3. In a medium-sized bowl, combine the all-purpose flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt. Set aside.
  4. In a separate bowl, combine the milk and tea blend with yogurt, vegetable oil, and white sugar. Mix until well incorporated.
  5. Gradually add the dry ingredients into the same bowl, and whisk well until flour is dissolved.
  6. Scoop the batter into the muffin tin and bake for 20-25 minutes. Cool completely.

For the Frosting

  1. In a medium-sized bowl, combine the butter, powdered sugar, milk, and vanilla extract. Beat until fluffy.
  2. Pipe frosting on cooled cupcakes and dust with cinnamon.

Beer and Bacon Cupcakes

Cupcake Ingredients

  • 1 ½ cups cake flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 cup light brown sugar
  • 3 tbsp butter
  • 2 eggs
  • 1 can/bottle beer
  • dash of salt

Frosting Ingredients

  • 6 tbsp beer
  • 1 cup butter
  • 5 cups confectioners sugar
  • Bacon

Baking Instructions

For the Cupcake

  1. Preheat oven to 350. Line muffin tins with paper liners.
  2. In a mixing bowl, cream together the brown sugar and butter. Add the eggs one at a time and beat until combined. Set aside.
  3. In a separate bowl, mix thoroughly all the dry ingredients.
  4. Pour in a quarter of the dry ingredients into the butter mixture and mix. Then pour in some of the beer and beat together. Continue alternating and mixing until all the ingredients are well-combined.
  5. Scoop batter on the lined muffin tins and bake for 35 minutes. For mini cupcakes, bake for about 25 minutes. Let the cupcakes cool completely.

For the Frosting

  1. In a mixing bowl, cream together the butter and a quarter of confectioner’s sugar. Consecutively, pour in some beer and then a portion of the remaining sugar. (If the texture seems too wet, add more confectioner’s sugar. And if it’s too dry, pour I more beer. Do repeat the alternating addition until you reach the desired consistency.)
  2. Toss some cooked bacon bits into the frosting and mix it well.
  3. Pipe the frosting on top of the cooled cupcakes.