27 of the Best Cupcake Tin Recipes

25 of the Best Cupcake Tin Recipes? I know – we talk about cupcakes, cupcakes, and more cupcakes here – after all, it is a site called a Monkey On A Cupcake, LOL! I know that realistically, your cupcake tins aren’t being used 100% of the time for constantly baking cupcakes.

My momma used to say: “Don’t buy it unless you can think of at least 5 ways to use it.” Good advice, right? Soooo, that is what I am doing for you today: giving you more than 5 uses for that cupcake tin!

27 of the Best Cupcake Tin Recipes

Is there a difference between a muffin tin and a cupcake tin?

No. They are one and the same. Some brands list them as muffin tins, some brands list them as cupcake tins. The only real difference between baking the two is the fact that muffins are usually in a lightly greased or sprayed tin, without the liner. Cupcakes always have liners. That’s it – the big difference! However, follow the instructions on each of the following cupcake tin recipes to see what is needed.

Should I spray a nonstick muffin pan?

(sigh). Yes. Even though it is sold as a “nonstick” muffin pan, it tends to stick. If you are making muffins, lightly grease or spray. LIGHTLY, and you will never have a problem. For some reason? NordicWare is the worst offender in my pan stash – especially their fun shaped pans. Again, follow the instructions of each of the cupcake tin recipes below to see if you need to spray it or not.

Muffin Tin Recipes for Breakfast

The average muffin or cupcake tin has a well that is 3.5 ounces. That makes for perfect portion control for littles or adults. Give them one or two, respectively and you are all set. Keep in mind that the average Grade A large egg is 2 ounces – for a whopping 9-10 grams of protein! These are a few fun ideas past the basic baked mini omelette.

  • Pumpkin French Toast Cups

The pumpkin French toast cups are the best way to use your leftover bread. It tastes sweet and quite easy to prepare.

Get your recipe of Pumpkin French Toast Cups here

  • Cinnamon Sugar Cruffins

The cinnamon sugar cruffins are basically sweet croissant muffins. They are flaky and taste absolutely delicious.

Get your recipe of Cinnamon Sugar Cruffins here

Savory Muffin Tin Recipes

Sometimes you need something that is NOT sweet. These can be used as appetizers, lunch box fillers, or even a dinner – but done up all fancy!

  • 4 Cheese Macaroni & Cheese Bites

The Four-Cheese Macaroni & Cheese Bites are usually eaten cold or taken on picnics. If you had been looking for small treats, then you will love making these as they are delicious.

Get your recipe of Four-Cheese Macaroni & Cheese Bites here

  • Southwest Chicken Wonton Cups

This low-fat gem is both tasty and pretty darn easy to make!

Get your recipe of Southwest Chicken Wonton Cups here.

  • Elegant Shrimp Avocado Wonton Appetizers

This is perfect to “wow” your guests while making you look like the next Martha Stewart.

Get your recipe of Elegant Shrimp Avocado Wonton Appetizers here.

Muffin Tin Recipes that are Desserts

I know there are tons of muffin pan uses, everything from sensory bins for kids to baking mini meatloaves. Let’s face it – we are all thinking of desserts. You know the difference between the word desert (air-dry landform) and desserts (sweet and tasty goodness)? Desserts have (2) of the letter S – because we always want more of the dessert! Let’s get to them!


Tarts are kind of a fancy way of saying pie. OK, not really. Tarts and pies are VERY similar, but tarts ONLY have a bottom crust, and it tends to be thicker than what a pie crust is.

My favorite family memory here, was visiting my great Aunt Fern’s chicken farm in southern Illinois. She made individual tarts for all of us for dessert that night and pop was being his usual goofy self and asked for seconds. They have family fun banter back and forth and she ended with “You calling me cheap? I gave you a whole pie!” Bless that woman’s soul – I am sure she is keeping God very busy in heaven.

  • Mini Fruit Tartlets

The mini fruit tartlets are a simple way to satisfy your sweet tooth and these delicacies would not add any extra kilos!

Get your recipe of Mini Fruit Tartlets here

  • Raspberry Linzer Tartlets

A variation of the classic linzer torte, this one has a delicious base of layers of chocolate and raspberries with raspberry jam.

Get your recipe of Raspberry Linzer Tartlets here

  • No Bake Blueberry Lemon Mini Tarts

A perfect summer treat, the blueberry lemon mini tarts taste great with the blueberry filling.

Get your recipe of No Bake Blueberry Lemon Mini Tarts here

  • Mini Lime Tartlets with Macaroon Crust

A bite-sized spin on a traditional key lime pie! These sweet, and creamy treats have a refreshing tropical taste with a crispy yet chewy coconut macaroon crust that contrasts perfectly with the citrusy custard filling.

Get your recipe of Mini Lime Tartlets with Macaroon crust here

  • Butter Tarts

These are basically sweet and small pastries that are filled with a semi-solid syrup and have a gooey taste.

Get your recipe of Butter Tarts here


These will have a thinner crust, or actually a top crust!

Cupcake Tin Recipes mini apple pies
  • Amazing Pumpkin Pie Cupcakes

OK – these are pie-LIKE so I put them in here. The pumpkin pie cupcakes are very small cupcakes that can be eaten at one go! It is a great cupcake recipe for the Fall and Thanksgiving celebrations.

Get your recipe of Amazing Pumpkin Pie Cupcakes here

  • Lemon Mini Pies

The lemon mini pies are buttery and shaped as single-sized portions. These are filled with delicious lemon curd.

Get your recipe of Lemon Mini Pies here

  • Puff Pastry Apple Pies

 Individual puff pastry apple pies, flaky, sweet, and utterly delicious. You can bake them in a muffin tin or make apple puff pastry squares.

Get your recipe of Puff Pastry Apple Pies here

  • Apple and Blackberry Crumble Filo Pastry Pies

The filo pastry combined with apple and blackberries taste very delicious and is quite healthy as it has only around 250 calories!

Get your recipe of Apple and Blackberry Crumble Filo Pastry Pies here

  • Mini Apple Caramel Pies

The recipe is a delicious combination of apple pie and caramel-dipped apples that comes in an easy-to-eat package.

Get your recipe of Mini Apple Caramel Pies here


Mini cheesecakes are all the rage right now and we round a few amazing ones to share with you!

Cupcake Tin Recipes snickers cheesecakes
  • Mini Cheesecakes

The recipe makes perfect mini cheesecakes and they are available in any flavor you desire.

Get your recipe of Mini Cheesecakes here

  • Mini Snickers Cheesecakes

These bite-sized Oreo crusted vanilla cheesecakes are loaded with chunks of Snickers and topped with chocolate ganache, caramel, and even more Snickers for an indulgent treat.

Get your recipe of Mini Snickers Cheesecakes here

  • Apple Pie Mini Cheesecake Bites

Smooth and creamy cheesecake topped with tart apples. This handheld cheesecake is ready in under 30 minutes, so easy!

Get your recipe of Apple Pie Mini Cheesecake Bites here

  • Mini Pumpkin Cheesecakes

Silky smooth pumpkin cheesecake nestled inside a spicy gingersnap crust. All the flavor of fall in the palm of your hand!

Get your recipe of Mini Pumpkin Cheesecakes here


My husband is the original cookie monster – just in case you were curious. These are fun cookie or cookie-style treats you can make from your cupcake tin.

Cupcake Tin Recipes banana muffin cups
  • Almond Orange Mini Gâteaux Bretons

These mini versions of butter flavored French cakes are scented with orange and almond blossoms.

Get your recipe of Almond Orange Mini Gateaux Bretons here

  • Banana Cream Cookie

Banana cream cookie cups are easy to make in cupcake tins using sugar cookie dough and banana pudding mix.

Get your recipe of Banana Cream Cookie here

  • Birthday Cookie Chocolate Pudding Cups

If you are a big fan of chocolates then you should love these chocolate pudding cup recipes. It is easy to prepare and does not take much time.

Get your recipe of Birthday Cookie Chocolate Pudding Cups here

  • Smores Cookie Cups

Everyone’s favorite bonfire snack turned into dessert! These cookies are filled with layers of graham cracker cookie dough, chocolate, and marshmallow fluff.

Get your recipe of Smores Cookie Cups here

  • Homemade Peanut Butter Cups

These homemade peanut butter cups are dark chocolate and much more healthy (and tasty!) than store-bought.

Get your recipe of Homemade Peanut Butter Cups here


Just a few things here that didn’t really fit above – but I had to include them!

  • Apricot Upside Down Cakes

With a double dose of apricot, these delicious cakes are a flavorful twist on the traditional pineapple version.

Get your recipe of Apricot Upside Down Cakes here

  • Baileys Brownie Bites

The Baileys brownie bites have a chocolatey essence and they bake real fast.

Get your recipe of Baileys Brownie Bites here

  • Sticky Toffee Pudding

It is a rich and moist cake that is dipped in a sticky sauce. It is usually served warm accompanied by a dollop of vanilla ice-cream.

Get your recipe of Sticky Toffee Pudding here

Do you have a favorite cupcake tin recipe? Please share!

Like our Cupcake Tin Recipes Article? Try these recipes:

Ice Cream Cone Cupcakes: All You Need To Know

How do you make cupcake cones? That is one question that a lot of people ask. Ice Cream Cone Cupcakes are super easy to make! One nice thing is that you do not have any paper garbage left over after the cupcake has been eaten as you literally eat the wrapper: the Ice cream cone! This is a perfect treat to take to any party, picnic or campsite with a zero-waste/garbage factor to them.

Do you need a special ice cream cone cupcakes pan?

No. Betty Crocker makes one for about ten bucks. You can set the cones in it, set it over a cookie sheet or jelly roll pan in your oven, and then bake. After they cool down, you can use it to transport the finished ice cream cone cupcakes too. Honestly? I just use a muffin tin. Using a mini muffin pan will make taking your cupcakes in and out of the oven very simple

How would I transport ice cream cone cupcakes to school?

If you don’t want to invest in a few of those ten buck racks, I just love this frugal hack from Leaf:

Use two full-sized, empty cereal boxes to make holders for two dozen cupcakes. Make sure you have removed the plastic lining bags. Use the bottom of an ice cream cone to trace 12 circles on each box using a pencil. The circles should be just slightly larger than the bottom of the cone.

They also suggest using gift boxes the same way, or even empty styrofoam egg cartons. If none of those ideas excite you – you can check out that rack from Betty Crocker.

Can you make ice cream cone cupcakes a day ahead?

Yes. Here is a quick tip to keep them from getting soggy: after they come out of the oven, before they cool, poke a hole or two in the bottom of each cone. That helps let the steam out as they cool – that steam is the humidity that would take the “crisp” out of the actual ice cream cone.

Now that you know how to keep ice cream cone cupcakes crispy, let’s talk about storing them until the next day. Let them cool and you can keep them in a covered container on the counter overnight. DO NOT put them in the fridge. ANY baked goods should either be stored at room temperature or frozen for optimal quality retention. A fridge adds moisture, which is the enemy of the ice cream cone part of these cupcakes.

My last tip? Do not frost them. You always want to wait for a cupcake to cool before you frost it, but add the frosting the day you want to transport or enjoy these babies. That frosting, if it touches the ice cream cones, will add more moisture. Storing them in a container with that added moisture will un-crisp your ice cream cones.

Funfetti ice cream cone cupcakes?

Ice Cream Cone Cupcakes: All You Need To Know making funfetti ice cream cone cupcakes

This recipe is easily adaptable to Funfetti cupcakes! All you have to do is fold in one cup of multi-colored sprinkles into your finished cake batter. It really is just that easy!

Now, these ice cream cone cupcakes take about 15 minutes to whip up, and another 20 minutes to bake. This recipe uses MINI ice cream cones so it will make about 80 mini ice cream cone cupcakes.

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes: All You Need To Know ingredients ready to mix

You will need:

● 1/2 cup butter, at room temperature
● ½ cup vegetable oil
● 1 ½ cups of white sugar
● 4 eggs, at room temperature
● 3 cups cake flour
● 2 ½ tsp of baking powder
● 1 tsp salt
● 1 ⅓ cup buttermilk, at room temperature
● mini ice cream cones


Preheat the oven to 325˚F .

In your mixer add butter and oil together, mix on med-high for 2.5 – 3 minutes until it becomes well blended (No butter chunks should be visible) If you do not have a stand mixer use a hand mixer and mix in a large bowl 2.5 – 3 minutes until well incorporated.

Add the sugar slowly, a little at a time mixing on high, blend for 2.5 – 3
minutes until light and fluffy. The mixture will have a light yellow tint to it.

Add your eggs one at a time, making sure to scrape down the sides between each addition to fully incorporate them into the batter. Blend on high for 2.5 to 3 minutes to make it light airy and fluffy.

Ice Cream Cone Cupcakes: All You Need To Know dry ingredients sifted

In a separate bowl sift together your dry ingredients; flour, baking powder, and

Add ⅓ of your buttermilk to your batter.

Add ⅓ of your dry ingredients mix on med.

Alternate between adding the buttermilk and dry ingredients to your batter until all incorporated.

Ice Cream Cone Cupcakes: All You Need To Know ready to fill

Fill your Mini Ice Cream Cones ¾ of the way full with your batter. (you can use a piping bag to make it simpler)

Ice Cream Cone Cupcakes: All Yo baked cupcakes in a muffin tinu Need To Know

Bake in the oven for 15 – 20 minutes (check with a toothpick to determine

Cool before icing.

Other recipes you may enjoy:

The Best Little Shop of Horror Cupcakes

I love the 1986 American horror black comedy musical film directed by Frank Oz that is based on the 1982 off-Broadway musical comedy of the same name by composer Alan Menken and writer Howard Ashman, which in turn was based on the 1960 film The Little Shop of Horrors, directed by Roger Corman, about a geeky florist shop worker who finds out his Venus flytrap has an appetite for humans. These Little Shop of Horror Cupcakes are a nod to both Seymor and his plant Audrey II.

Granted, a plant that kills humans probably isn’t the thing to idolize, but I have seen a ton of older movies and musicals, thanks to a year of quarantine. Just check out my favorite song of the show:

Now, I know this recipe only makes 12 cupcakes – that is because the actual cupcake making time may only be 10 minutes, with a bake time of 21-24 minutes, but the actual decorating time is over 1 hour. You can use a box of red velvet cake mix to make the chocolate cupcake bases or use our Red Velvet Cupcakes Recipe to make them from scratch. I talk about starting with a cake mix below – to account for the long decorating time.

The Best Little Shop of Horror Cupcakes

Just like any of our cupcake recipes, you can make the cupcake bases in advance. I actually have some chocolate cupcakes in my freezer right now for Valentine’s Day. Generally, the rule of thumb is that if you plan to frost and enjoy them within a couple of days you should be storing your cupcakes at room temperature. If you do not plan to frost or enjoy them within a couple of days then it’s best to freeze them. You can learn more about Batch Baking During the Winter Months in my other post if you want to, but batch baking and freezing are some of my trade secrets. Rarely would I pop them in the fridge – the constantly circulating air dries them out too much.

How do you store The Best Little Shop of Horror Cupcakes?

Here is the thing – with the more futzy designs, I like to make them in advance of an event or get together. The best way to usually store your finished creations? Room Temperature. Granted, with 12 cupcakes, they aren’t going to be around that long – my family of three Red Velvet lovers could easily take them out in two to three days. Between the buttercream frosting and fondant, they should be fine for five to six days. You can learn more about that in our article How To Frost A Cupcake.

Where to get Your Fondant for our Little Shop of Horror Cupcakes

I have had mixed reviews with purchased fondant. Getting fondant off of amazon has led to me trying to work with a dry product. That was beyond frustrating and had be taking a trip to Michaels’ craft store with my handy-dandy coupons. It really is super easy to MAKE fondant yourself. From scratch and without marshmallows. Just check out this video:

That being said, let’s get started on the cupcakes! You will need both red and white fondant for this project.

Little Shop of Horror Cupcake Bases

You will need:

  • 1 box Red Velvet cake mix
  • Ingredients as listed on the back of the cake box
  • Electric mixer/bowl
  • Cupcakes liners
  • Cupcake pan – I can’t rave about this one enough!


Preheat the oven as per directions on the back of the box. Line the cupcake pan with cupcake liners. Fill in each of the cupcake liners 3/4 of the way with the batter. Place in oven. Bake following the directions on the back of the box. When the cupcakes have baked, remove them from the oven. Set aside for at least 30 minutes to cool by removing the cupcakes from the pan and transfering them to a cooling rack. Allow them to cool completely before frsting and decorting them.You will only need 12 of these, so feel free to pop the rest into the freezer for a future project.

Let’s Decorate them!

For the frosting you will need:

  • 2 C unsalted sweet cream butter, softened
  • 5 C powder sugar
  • 2 tsp vanilla 
  • 6-10 TBSP heavy whipping cream
  • Green gel food coloring
  • 1 disposable piping bag with a leaf tip
  • 1 disposable piping bag with a star tip

Using a standing mixer, combine all ingredients and mix on medium speed. If your frosting starts looking like powdery rocks, add another tablespoon or so of heavy whipping cream. Mix until you see creamy stiff peaks starting to form.

Decorating directions

Sprinkle the powder sugar onto the cutting board. Roll out your red fondant to 1/8 inch thickness. Use the 3 inch round cookie cutter and cut out 12 red circles.

Little shop of horror cupcake fondant project

Using the knife, cut out a triangle on one side for the mouth.

Audrey little shop of horror fondant decor

Place onto a cookie sheet fitted with parchment paper. Roll out the white fondant to 1/8 thickness. Using the knife again cut out 24 thick strips.

Cut small triangles out of the strips to make it look like teeth. Using the smallest cookie cutter you, poke out little circles. Flip the red circle over.

Dip your finger in water a place one strip on the bottom of the “Mouth”

Audrey little shop of horror cupcake teeth

Allow it to sit for a few minutes before doing the top. The water will act as a magic glue to make it stick together. Cut off excess pieces of the white fondant.

Flip back over, lightly dip your finger into water and drop some water onto the little fondant dots. Place the circles randomly throughout the red.

Scoop the green frosting into the piping bag with the round star tip. Scoop about 1/4 C of frosting into the one with the leaf tip.

Frost cooled little shop of horror cupcakes with the round tip and then place your little fondant Audrey piece in the middle of the frosting.

Using the leaf tip, pipe some leaves onto the bottom of the art piece and you have your work of art ready to impress:

LIttle Shop of horror cupcakes ready to serve

Other cupcakes you may find helpful:

Vanilla Snowflake Cupcakes Scream Winter Refreshment

Even though the coating probably isn’t 70 percent dark chocolate, York Peppermint Patties are still a safe way to satisfy a sweet tooth without going the whole hog. For 150 calories or less, you can enjoy one regular-size pattie or three of the miniatures. That is the real star of these Vanilla Snowflake Cupcakes, the refreshing cool hit of mint that tops these gems after we make them pretty.

vanilla snowflake cupcakes article cover image

We start out with a box of French Vanilla Cake mix for these – if you keep your eyes out, they are on sale all the time for a buck or less. If you want to make them from scratch, try our favorite recipe here:

Check out how to make the perfect vanilla cupcakes – we love this video here!

A boxed mix is ok too – we dress it up a bit. Do NOT follow the instructions on the cake box, but use our bonus ingredients to transform them into delicious gems that could surprise the most distinguished palate. Do make sure y u eggs and milk are at room temperature, when added to the soft butter, you will create a bit of heaven.

Vanilla Snowflake Cupcakes

You will need:

  • 1 box of French vanilla cake mix
  • 3 large eggs room temp
  • 1/2 C of unsalted sweet cream butter, softened
  • 1 C whole milk
  • 1 C Blue Jimmie Sprinkles


Preheat the oven to 350 and line a cupcake pan with the cupcake liners. In a medium bowl, beat the cake mix, eggs, butter, and milk until they are smooth and combined. Be careful to not over mix as you create air tunnels in the final baked product.

You know you’ve overmixed when you see “tunneling” in cakes and muffins because often if you slice into a cake baked from an overmixed batter, you will see tunnels where air bubbles were trapped and therefore pushed through the crumb, basically tunneling through your cake.

Now, fold in the sprinkles. Fill cupcake liners 3/4 of the way full. Bake in the oven for about 21 minutes. Pull out the cupcakes and allow to cool before frosting.

Before you start frosting these gems, you might want to check out our article in How To Frost A Cupcake, there are a few tips and tricks that we share.

Vanilla Frosting Ingredients:

  • 1 1/2 C unsalted sweet cream butter, softened
  • 4 1/2 C powdered sugar
  • 5-7 tbsp. heavy whipping cream
  • 2 tsp. Pure vanilla extract
  • 1 large piping bag with large star tip
  • 2 containers of Wilton Christmas wonderland sprinkles (Found at Michaels Craft Stores)
  • 24 unwrapped York Peppermint patties
  • 1 tube of white frosting with a number 2 tip

Frosting Snowflake Cupcakes Directions

Place the York Peppermint Patties onto a cookie sheet. Pipe a snowflake onto the center of the peppermint patties. Allow to dry. One option is to sprinkle edible glitter over the fresh snowflakes right away. It adds a gorgeous sheen to the finished project.

Using a standing mixer combine the butter, powdered sugar, heavy whipping cream, vanilla and mix on medium speed until combined and smooth. Scoop the frosting into the piping bag

Pour the Christmas sprinkles into a medium bowl.

Vanilla snowflake cupcake finished product

Decorating directions

Using the piping bag, pipe a thick wall of frosting around the edge of
the cupcakes. Coat the frosting in the Christmas sprinkles but dipping them into the bowl of sprinkles. Pipe a dollop of frosting into the middle of the sprinkle coated frosting. Carefully place the decorated York Peppermint Pattie in the frosting dollop.

Pin this! It helps us and you can find it easier later. Thank you!

Other recipes you may like if you enjoy this one: