13 recipes that prove you're never too old for a cupcake

The beauty about cupcakes is that they are the perfect quick and easy entertaining dessert, no matter what age you’re cooking for. You can use just about any sweet or savoury ingredient in these little cakes, from rich chocolate fudge to light and fluffy vanilla sponge, and beyond. Whether you’re looking for a simple afternoon tea recipe, whipping up a batch for the school bake sale, or want to create delicious individual desserts for the office, there’s an easy cupcake recipe in here for everyone.

by delicious. team

delicious. team

Jun 17, 2025

Devil's food cupcakes

If you're looking for a fudgy, decadent chocolate cupcake recipe, these devil's food cupcakes will certainly deliver. Promising rich, velvety cakes with a generous spread of smooth chocolate buttercream, these sinfully delicious treats will take your chocolate cupcake game to a whole new level. Perfect for a school bake sale or an office morning tea, this is one easy cupcake recipe you'll keep returning to.

Yotam Ottolenghi's cream soda and raspberry cupcakes

“These happy looking cupcakes with swirls of pink in the frosting are only improved by a generous sprinkling of fun.” – Yotam Ottolenghi. Delight your inner child with these crazy-good cupcakes, which come loaded with nostalgic flavours of childhood.

Carrot cupcakes

It's like carrot cake... in cupcake form! These perfectly moist bite-sized cupcakes with a hint of cinnamon, vanilla and honey are topped with a cream cheese frosting and toasted walnuts. Serve them at your Easter lunch, picnic and long-weekend feasting. You’ll need 2 x 12-hole, ⅓-cup-capacity muffin pans and a piping bag or zip-lock bag.

Easy Biscoff cupcakes

These moreish little cakes are just as perfect un-iced for a lunchbox or afternoon tea treat, or served with Biscoff icing for a party or high tea. Recipe note: You’ll need a 12-hole, 1/3-cup-capacity muffin pan.

Mocha cupcakes with coffee meringue

These aren't your average cupcakes. The coffee-spiked Italian meringue is a seriously luscious frosting – you'll want a swirl of it on everything!

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

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Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

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Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

Vanilla cupcakes

Last-minute bake sales are not a problem when you have this quick and easy recipe. This is your go-to vanilla cake recipe for either cupcakes or a classic vanilla cake, which you can dress up with whichever coloured buttercream icing you fancy. You'll need a 12-hole (⅓-cup-capacity) muffin pan and a piping bag fitted with a 1.5cm fluted nozzle (or see recipe notes).

Spiced pumpkin cakes with caramel sauce

"These are the perfect alternative to the classic sticky date pudding, made extra special with the addition of pepita caramel and a spiced chantilly." – Emelia Jackson

OMG chocolate cupcakes

These choc cupcakes by Teresa Cutter are all-natural and gluten free, so everyone can enjoy! Teresa’s book, Simple Healthy Recipes, is available at thehealthychef.com

Cannoli cupcakes

Food blogger Micheal Shafran shares heavenly cannoli cupcakes from his new website, The Melting Pot.

Gluten-free lamington cupcakes

Gluten-free cupcake lamingtons.

"Introducing my latest creation… Gluten-Free Lamington Cupcakes! They’re made from almonds, coconut and organic eggs then topped with a velvety smooth chocolate frosting made from Naked Chocolat that will truly satisfy the tastebuds. I have two more glorious lamington recipes in my latest cookbook Healthy Baking. This healthy twist on the traditional Australian Lamington won’t disappoint!" – Teresa Cutter

Coconut and lime meringue cupcakes

Be tempted by these delicate lime meringue cupcakes.

Grown-up chocolate cupcakes

These decadent adult chocolate cupcakes feature rum and gold leaf decorations.

Lemon yoghurt cupcake

Lemon yoghurt cupcakes

When you feel like cake, these cute, not-too-sweet cupcakes will do the trick for your tastebuds (and your waistline).

Easy spiced pumpkin cakes

"These little cakes were born during my time on MasterChef, back in 2020. We had to use pumpkin in multiple ways, and this was one of them. The recipe starts by making a pumpkin puree, which can be done a few days in advance and stored in an airtight container in the fridge or freezer." - Emelia Jackson