10 Summer Cupcakes Ideas

Warm weather and sweet treats go hand-in-hand, don’t they?

Get ready to beat the heat with these refreshing summer cupcake ideas that are as cool as they are delicious! From fruity flavors to sweet surprises, these 10 summer cupcake ideas are sure to be the perfect treat for your next outdoor gathering or backyard bash.

Watermelon Basil Cupcakes

These refreshing Watermelon Basil Cupcakes are infused with the sweetness of watermelon and the subtle flavor of basil, perfect for a summer celebration or a unique dessert twist.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1/4 cup chopped fresh basil leaves
• 1 cup diced seedless watermelon (about 1 small melon)
• Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, using an electric mixer, beat the butter until it’s creamy, about 2 minutes.

Add the milk and beat until well combined.

Then add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract.

Add the flour mixture to the wet ingredients and beat until just combined.

Gently fold in the chopped basil leaves and diced watermelon.

Be careful not to overmix.

Divide the batter evenly among the cupcake liners.

Bake for 18-20 minutes or until a toothpick inserted in the center of a cupcake comes out clean.

Let the cupcakes cool completely in the pan before dusting with confectioners’ sugar.

Strawberry Shortcake Cupcakes

Moist and flavorful strawberry shortcake-inspired cupcakes packed with sweet strawberries and topped with creamy whipped cream and a sprinkle of sugar, perfect for springtime celebrations and special treats.

Ingredients

• 1 cup (200g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, softened
• 2 large eggs, at room temperature
• 2 cups (250g) hulled and sliced strawberries
• 2 teaspoons vanilla extract
• 1 cup (240ml) whole milk, at room temperature

Instructions

Preheat your oven to 350°F (180°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a large bowl, using an electric mixer, beat the butter until creamy, then add the eggs one at a time, beating well after each addition.

Add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.

Stir in the sliced strawberries and vanilla extract.

Divide the batter evenly among the muffin cups. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.

Allow the cupcakes to cool completely in the pan.

Summer Berry Bliss Cupcakes

These sweet and tender Summer Berry Bliss Cupcakes are infused with fresh mixed summer berries and topped with a light dusting of confectioners’ sugar, making them a perfect treat for a warm evening.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup mixed summer berries (such as blueberries, strawberries, raspberries)
• Confectioners’ sugar for dusting

Instructions

Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside. In a large bowl, using an electric mixer, beat the butter until creamy.

Add the milk and beat until well combined.

Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

Gradually add the flour mixture to the wet ingredients, beating until just combined.

Do not overmix. Gently fold in the mixed summer berries.

Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Allow the cupcakes to cool completely in the pan.

Dust the cooled cupcakes with confectioners’ sugar before serving.

Note: You’ll get 8 cupcakes, perfect for a summer evening treat!

Peach Cream Cupcakes

These Peach Cream Cupcakes are moist and flavorful treats filled with sweet diced peaches and topped with a light dusting of confectioners’ sugar, perfect for warm weather celebrations.

Ingredients

• 1 1/2 cups (190g) all-purpose flour, 1 cup (200g) granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup (115g) unsalted butter, softened, 2 large eggs, 1 teaspoon pure vanilla extract, 1 cup (240ml) whole milk, 2 ripe peaches, diced, Confectioners’ sugar, for dusting

Instructions

Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.

Add the eggs one at a time, beating well after each addition.

Beat in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Gently fold in the diced peaches.

Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool completely in the pan.

Dust with confectioners’ sugar before serving.

Sea Salt Caramel Cupcakes

These Sea Salt Caramel Cupcakes are a delightful treat featuring moist, fluffy cake infused with the subtle flavor of sea salt, perfect for satisfying your sweet tooth.

Ingredients

• flour (1 1/2 cups), granulated sugar (1 1/4 cups), unsalted butter, softened (1/2 cup), whole milk (1/2 cup), large eggs (2), pure vanilla extract (1 teaspoon), sea salt (1/2 teaspoon), baking powder (1 1/2 teaspoons), salt (1/4 teaspoon)

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to beat the sugar and butter until light and fluffy, about 2-3 minutes. Add the eggs one at a time, beating well after each addition.

In a small bowl, whisk together milk and vanilla extract.

Add the dry ingredients to the wet ingredients, alternating with the milk mixture, beginning and ending with the dry ingredients. Beat just until combined.

Spoon the batter evenly into the prepared cupcake liners.

Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean. Remove from the oven and let cool completely in the pan.

S’mores Please Cupcakes

These indulgent S’mores Please Cupcakes are a playful twist on the classic campfire treat, featuring a moist and chocolatey cake filled with a dollop of marshmallow creme and topped with graham cracker crumbs.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup whole milk
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup marshmallow creme
• Graham cracker crumbs for garnish

Instructions

Preheat your oven to 350°F (180°C) and line a muffin tin with cupcake liners. In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set aside.

In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes. Add the milk and beat until well combined, then beat in the eggs one at a time, followed by the vanilla extract.

Gradually add the dry ingredients to the wet ingredients, beating until just combined.

Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth. Allow the chocolate to cool slightly.

Divide the batter evenly among the cupcake liners.

Dollop a small amount of chocolate on top of each cupcake, followed by a spoonful of marshmallow creme. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely in the pan before frosting with your favorite chocolate frosting and garnishing with graham cracker crumbs.

Let the cupcakes set for about 30 minutes before serving.

Lemon Lavender Cupcakes

Moist and flavorful lemon lavender cupcakes infused with the brightness of citrus and the subtle sweetness of lavender, perfect for a refreshing dessert or special celebration.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 teaspoons grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 teaspoon dried lavender buds
• 1 cup buttermilk, at room temperature
• Fresh lavender buds and lemon slices for garnish (optional)

Instructions

Preheat your oven to 350°F (180°C).

Line a muffin tin with cupcake liners to get ready for baking.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Set it aside.

In a large bowl, using an electric mixer, beat the butter until it’s creamy.

Add the egg one at a time, beating well after each addition.

Beat in the lemon zest and lemon juice.

In a small bowl, whisk together the dried lavender buds and buttermilk.

Add this mixture to the butter mixture and mix until just combined.

Gradually add the flour mixture to the wet ingredients and mix until smooth.

Divide the batter evenly among the cupcake liners.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Allow the cupcakes to cool completely in the pan before frosting and garnishing with fresh lavender buds and lemon slices, if desired.

Once the cupcakes are completely cool, you can frost and decorate them as per your liking!

Raspberry Lemonade Cupcakes

These sweet and tangy Raspberry Lemonade Cupcakes, infused with fresh raspberries and a burst of citrus flavor, are perfect for warm weather gatherings and springtime celebrations.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 cup whole milk
• 2 large eggs
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon grated lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh raspberries
• Confectioners’ sugar for dusting
• Lemon buttercream frosting for serving (recipe below)

Instructions

Preheat your oven to 350°F (180°C). Line a 12-cup muffin tin with cupcake liners.

In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

Set aside. In a large bowl, using an electric mixer, beat the butter until it’s creamy, about 2 minutes.

Add the milk and beat until well combined.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next. Beat in the lemon juice, lemon zest, and vanilla extract.

Gradually add the flour mixture to the wet ingredients, beating until just combined.

Do not overmix. Gently fold in the fresh raspberries.

Divide the batter evenly among the muffin cups.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool completely in the pan.

Dust the cupcakes with confectioners’ sugar and serve with lemon buttercream frosting.

Mango Peach Upside Down Cupcakes

These sweet and tangy Mango Peach Upside Down Cupcakes combine the flavors of ripe mango and peaches with a crunchy brown sugar pecan topping, all wrapped up in a moist and creamy cupcake.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup whole milk
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup plain Greek yogurt
• 1 ripe mango, diced
• 1 ripe peach, diced
• 1/4 cup brown sugar
• 1/4 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

In a large bowl, using an electric mixer, beat the butter until creamy, about 2 minutes.

Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.

Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined. Stir in the Greek yogurt until smooth.

Fold in the diced mango and peach until well combined.

Divide the batter evenly among the muffin tin cups. To make the topping, mix together the brown sugar and chopped pecans (if using) in a small bowl.

Sprinkle about 1 tablespoon of the sugar mixture evenly over each cupcake.

Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Once the cupcakes are completely cool, use a serrated knife to carefully loosen the edges and invert onto a serving plate.

Pineapple Upside Down Cake Cupcakes

These Pineapple Upside Down Cake Cupcakes are a sweet and tangy twist on the classic dessert, featuring caramelized pineapple rings and cherry halves on top of a moist and flavorful cake.

Ingredients

• 1 1/2 sticks unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, at room temperature
• 1 cup crushed pineapple
• Cherry halves and pineapple wedges for garnish
• 1/4 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (180°C).

Line a 12-cup muffin tin with cupcake liners.

In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy.

Add the packed light brown sugar and mix until well combined.

Beat in the large eggs one at a time, followed by the vanilla extract.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients.

Beat just until combined.

Stir in the crushed pineapple.

Divide the batter evenly among the muffin cups.

Arrange a few cherry halves and pineapple wedges on top of each cupcake.

If using pecans, sprinkle a few on top of each cupcake.

Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Garnish with additional cherry halves and pineapple wedges, if desired.