The Cupcakes That Always Show Up
We are not a big birthday family. We don’t go all out with elaborate cakes or over-the-top celebrations. But one thing is for sure: if cupcakes are required, these are showing up.
My kids were probably in high school (or beyond) before they realized cake mixes were a thing. Same with brownies. Same with pancakes. Apparently, I just skipped that aisle. From scratch has almost always been better—and, more often than not, cheaper too. Besides, recipes made from scratch have room to pick up a tiny fingerprint from the cook. That’s where the memories live.
We’re not really cake people anyway, so cupcakes fit the bill perfectly.
These cupcakes happen to be vegan (much to the dismay of a former colleague), but they’re so moist and delicious that no one even notices. Truly. No one cares once they take a bite.
I’ve whipped up double batches of these on the fly because a kiddo asked at the last minute (I’m looking at you, T!), and they have never let me down. They bake up beautifully with nice flat tops, and as long as you let them cool completely, they’re ready to frost and devour.
Now, the frosting? Definitely not vegan. It’s called That’s the Best Frosting I’ve Ever Had, and honestly…the name isn’t wrong. Here’s the shocking part: I don’t even like frosting. I scrape it off of almost everything. I’m not a cinnamon roll girl. Doughnuts? Hard pass. I am salty through and through.
Unless these cupcakes are around. Or this frosting. I have absolutely been known to sneak a spoonful straight from the bowl. Just because.
Lately, I’ve been adding a tiny splash of coconut extract to the cupcake batter. The original recipe is fantastic exactly as written, but that’s become my own little twist. The best recipes don’t need reinventing—they just have a way of picking up a tiny fingerprint from the cook over the years. I suppose that’s mine.
I also like to chill the frosting for a bit before spreading it on the cupcakes. Top them with a handful of colorful sprinkles, and voilà—celebration is served.
A Little Credit Where It’s Due
I should say this clearly—these are not my recipes.
The chocolate cupcake recipe is “Mom’s Chocolate Cupcakes“ from Food.com.
The frosting is “That’s the Best Frosting I’ve Ever Had“ from Tasty Kitchen.
I honestly don’t remember how I first stumbled across these two recipes, but they’ve become permanent fixtures in our kitchen. I haven’t changed the cupcake recipe beyond that occasional splash of coconut extract, and the frosting is perfect exactly as written.
These talented recipe creators deserve the full credit. I’m just the grateful repeat baker who keeps bringing them to the party. When a recipe is this good, it doesn’t need reinventing—it just needs sharing.
We may not be a big birthday family, but we are absolutely a cupcake family. These are the ones that show up for last-minute requests, casual celebrations, and those ordinary days that somehow become memorable.
They’ve earned their place in our recipe box, and like the very best family recipes, they’ve picked up a tiny fingerprint along the way.