Chinese New Year is a time to celebrate new beginnings, family reunions, and traditions filled with vibrant customs, delicious food, and joyous festivities.
While savory dishes often steal the spotlight, dessert plays a key role in the celebration as well, symbolizing good luck, prosperity, and happiness.
If you’re looking for a fun and modern way to share in the joy of the season, look no further than cupcakes!
These little sweet treats can easily incorporate traditional flavors like red bean, lotus seed, and black sesame, as well as festive ingredients like gold leaf and tangerine.
Whether you’re hosting a Chinese New Year party or simply want to surprise loved ones with a homemade treat, these 30+ Chinese New Year cupcake recipes will not only delight the taste buds but also bring good fortune and joy to your celebration.
Each recipe offers a unique combination of flavors that reflect the symbols of the holiday, from longevity to wealth and happiness.
From classic favorites like red bean and lotus seed to more contemporary twists like ginger-orange and almond-plum, there’s a cupcake for every palate.
Plus, the festive decorations and vibrant colors will make your cupcakes a beautiful centerpiece for any Chinese New Year spread.
Ready to impress your guests with your baking skills? Let’s dive into these delicious and symbolic cupcake recipes that will add a touch of sweetness and good fortune to your Chinese New Year festivities!
30+ Sweet Chinese New Year Cupcake Recipes For Every Plate
These 25+ Chinese New Year cupcake recipes are a perfect way to blend the traditional flavors and symbols of the holiday with the modern convenience and joy of cupcakes.
Whether you’re baking for family, friends, or a Chinese New Year celebration, these recipes bring a touch of luck and sweetness to your table.
From the rich, earthy flavors of lotus seed and black sesame to the light, refreshing taste of orange and honey, these cupcakes reflect the diverse flavors and symbolism of the holiday.
Baking these cupcakes allows you to share in the festive spirit while indulging in some delicious sweets.
Not only will your guests be delighted by the flavors, but they’ll also appreciate the thought and care behind each bite, making these cupcakes a perfect addition to your holiday festivities.
As you prepare for the new year, don’t forget to share these cupcakes with loved ones and embrace the spirit of togetherness, good fortune, and new beginnings.
Red Bean and Matcha Cupcakes
These Red Bean and Matcha Cupcakes are an elegant twist on traditional Chinese flavors, combining the earthy taste of matcha with the subtly sweet red bean paste. Perfect for Chinese New Year celebrations, these cupcakes offer a harmonious balance of flavors that cater to both traditional and contemporary palates. Their vibrant green matcha color and unique flavor make them a standout treat for any occasion.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 2 teaspoons matcha powder
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup whole milk
- 1 teaspoon vanilla extract
- For the Red Bean Filling:
- 1 cup sweetened red bean paste (anko)
- 1 tablespoon water
- For the Matcha Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 teaspoons matcha powder
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, matcha powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Prepare the Red Bean Filling:
- In a small saucepan, combine the red bean paste and water. Cook over low heat, stirring occasionally, until the mixture becomes smooth and slightly runny, about 5 minutes. Let cool.
- Make the Matcha Buttercream Frosting:
- In a large mixing bowl, beat the softened butter until smooth. Gradually add powdered sugar, matcha powder, and milk, mixing until smooth and fluffy. Add vanilla extract and beat until combined.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, use a small knife or a cupcake corer to create a well in the center of each cupcake.
- Fill each well with a spoonful of red bean paste.
- Pipe the matcha buttercream frosting on top of the cupcakes in a swirl pattern.
These Red Bean and Matcha Cupcakes are not just a treat for the taste buds but also a feast for the eyes. Their delicate flavors and bright green frosting make them an excellent choice for Chinese New Year celebrations. The smooth, sweet red bean filling adds a layer of surprise, while the matcha buttercream frosting ties the entire dessert together. Whether you’re hosting a festive gathering or treating yourself, these cupcakes offer a delightful blend of tradition and innovation.
Mandarin Orange and Almond Cupcakes
Mandarin Orange and Almond Cupcakes are a celebration of citrus and nutty flavors, making them the perfect sweet treats for ringing in the Lunar New Year. The light, zesty orange cake base pairs beautifully with the rich almond flavor, while a hint of orange glaze adds a bright finish. These cupcakes are a symbol of good fortune and prosperity, which are central to the Chinese New Year tradition.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 cup almond flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup fresh mandarin orange juice
- Zest of 1 mandarin orange
- ½ teaspoon vanilla extract
- For the Orange Glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh mandarin orange juice
- For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons almond milk (or regular milk)
- 1 teaspoon almond extract
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar together until fluffy and pale. Add eggs one at a time, beating well after each addition.
- Add the mandarin orange juice, orange zest, and vanilla extract to the wet ingredients and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
- Make the Orange Glaze:
- In a small bowl, combine the powdered sugar and mandarin orange juice. Whisk until smooth. Drizzle over the cooled cupcakes.
- Make the Almond Buttercream Frosting:
- In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, almond milk, and almond extract. Beat until fluffy and smooth.
- Assemble the Cupcakes:
- Once the cupcakes have cooled completely, pipe the almond buttercream frosting on top of each cupcake.
- Drizzle the orange glaze over the frosting.
Mandarin Orange and Almond Cupcakes are a refreshing and flavorful way to celebrate Chinese New Year. The combination of tangy orange and nutty almond offers a delightful contrast in every bite, while the orange glaze adds a zesty, sweet finish. These cupcakes symbolize prosperity and good fortune, making them a perfect addition to your New Year’s festivities. Their bright flavors and eye-catching presentation will certainly leave your guests smiling.
Lotus Seed Paste and Coconut Cupcakes
Lotus Seed Paste and Coconut Cupcakes are an homage to classic Chinese desserts, offering a delicious fusion of smooth lotus seed paste and tropical coconut. Often found in mooncakes and other traditional sweets, lotus seed paste brings a subtle sweetness and depth to these cupcakes, while coconut adds texture and flavor. These cupcakes are a perfect way to honor tradition with a modern twist.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsweetened coconut milk
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup shredded coconut
- For the Lotus Seed Paste Filling:
- 1 cup lotus seed paste (store-bought or homemade)
- 2 tablespoons sugar (if making homemade paste)
- For the Coconut Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1/4 cup shredded coconut
- 2 tablespoons coconut milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the coconut milk, vegetable oil, and sugar until smooth. Add the eggs and vanilla extract and beat well.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
- Stir in the shredded coconut.
- Divide the batter evenly between the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.
- Make the Lotus Seed Paste Filling:
- If using store-bought lotus seed paste, simply set it aside. For homemade paste, blend cooked lotus seeds with sugar until smooth.
- Make the Coconut Buttercream Frosting:
- In a large mixing bowl, beat the softened butter until creamy. Add the powdered sugar, shredded coconut, coconut milk, and vanilla extract. Beat until fluffy and smooth.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, use a cupcake corer or a small knife to remove the center of each cupcake.
- Fill the hollow with lotus seed paste.
- Pipe the coconut buttercream frosting over the top of each cupcake, ensuring it covers the filling.
Lotus Seed Paste and Coconut Cupcakes bring a taste of Chinese tradition to modern baking. The combination of the creamy lotus seed paste and the
Pineapple and Ginger Cupcakes
Pineapple and Ginger Cupcakes bring together the tropical sweetness of pineapple with the warm, spicy kick of ginger—two flavors that are often featured in Chinese New Year sweets. The cupcakes are moist and flavorful, with a subtle zing from the ginger and a natural sweetness from the pineapple. Topped with a light ginger frosting, these cupcakes make for a festive treat that’s perfect for welcoming the new year.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup crushed pineapple, drained
- ½ teaspoon vanilla extract
- For the Ginger Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons fresh ginger, grated
- 1 tablespoon milk
- 1 teaspoon vanilla extract
Instructions:
- Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until fluffy and pale. Add the eggs one at a time, beating well after each addition.
- Add the crushed pineapple and vanilla extract to the wet ingredients and mix until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack.
- Make the Ginger Buttercream Frosting:
- In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, grated fresh ginger, milk, and vanilla extract. Beat until fluffy and smooth.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, pipe the ginger buttercream frosting on top of each cupcake in a decorative swirl.
Pineapple and Ginger Cupcakes offer a fresh and spicy twist to the usual Chinese New Year treats. The natural sweetness of pineapple is beautifully complemented by the fragrant ginger, creating a balanced and flavorful bite. The soft, fragrant frosting adds a creamy texture to every mouthful. These cupcakes are not only delicious but also carry the promise of good fortune and joy, making them the perfect dessert to celebrate the start of a new year.
Black Sesame and Honey Cupcakes
Black sesame is a traditional ingredient in Chinese desserts, often believed to bring luck and longevity. In these Black Sesame and Honey Cupcakes, the rich, nutty flavor of black sesame is paired with the natural sweetness of honey, creating a unique and comforting flavor profile. These cupcakes are perfect for Chinese New Year celebrations as they offer a nod to tradition with a modern and accessible twist.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon honey
- ½ cup whole milk
- ¼ cup black sesame paste
- For the Honey Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- ¼ cup black sesame paste (optional, for a stronger sesame flavor)
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the honey and black sesame paste.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until smooth.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool on a wire rack.
- Make the Honey Buttercream Frosting:
- In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, honey, vanilla extract, and black sesame paste (if using). Beat until smooth and fluffy.
- Assemble the Cupcakes:
- Once the cupcakes have cooled completely, pipe the honey buttercream frosting on top in a swirl pattern.
Black Sesame and Honey Cupcakes offer a rich, nutty flavor that is deeply rooted in Chinese culinary tradition. The sweet honey buttercream frosting complements the earthy black sesame, making each bite indulgent yet balanced. These cupcakes are not only a delicious treat but also a symbol of good health and prosperity, making them a great addition to any Chinese New Year celebration. Their unique flavor and beautiful presentation are sure to make them a favorite with guests.
Sweet Osmanthus and Lychee Cupcakes
Osmanthus flowers and lychees are beloved ingredients in Chinese desserts. The delicate floral aroma of osmanthus pairs perfectly with the sweet, juicy flavor of lychee. These Sweet Osmanthus and Lychee Cupcakes bring together these two iconic ingredients, creating a fragrant and exotic treat that’s ideal for Chinese New Year. The cupcakes are light, airy, and full of unique flavors that will transport your taste buds to a whole new level.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup canned lychee, drained and chopped
- 1 teaspoon osmanthus extract or 1 tablespoon dried osmanthus flowers
- ½ cup whole milk
- For the Osmanthus Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 teaspoon osmanthus extract or 1 tablespoon dried osmanthus flowers
- 2 tablespoons lychee syrup (from canned lychees)
- 1 tablespoon milk
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the chopped lychee and osmanthus extract (or dried flowers).
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until smooth.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Make the Osmanthus Buttercream Frosting:
- In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, osmanthus extract (or dried flowers), lychee syrup, and milk. Beat until smooth and fluffy.
- Assemble the Cupcakes:
- Once the cupcakes have cooled completely, pipe the osmanthus buttercream frosting on top of each cupcake in a decorative swirl.
Sweet Osmanthus and Lychee Cupcakes offer an exquisite combination of floral and fruity flavors that are perfect for Chinese New Year. The lychee adds a subtle sweetness, while the osmanthus provides a delicate, fragrant note that elevates these cupcakes into a unique and luxurious treat. These cupcakes are a wonderful way to showcase the flavors of the season and symbolize the joy and beauty of new beginnings. Whether served at a festive gathering or as a personal indulgence, they are sure to impress with their delicate flavors and charming aroma.
Chrysanthemum and Honeycomb Cupcakes
Chrysanthemum flowers are a symbol of longevity and vitality in Chinese culture, and when paired with honeycomb, they create a cupcake that’s both aromatic and indulgent. These Chrysanthemum and Honeycomb Cupcakes feature the delicate floral notes of chrysanthemum tea, complemented by the sweetness and crunch of honeycomb toffee. A perfect treat for Chinese New Year, these cupcakes blend tradition and sweetness in an unforgettable way.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup chrysanthemum tea (cooled)
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- For the Honeycomb Toffee:
- ½ cup granulated sugar
- 2 tablespoons honey
- 1 teaspoon baking soda (ensure it’s fresh)
- For the Honey Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons honey
- 1 tablespoon chrysanthemum tea (cooled)
- A pinch of salt
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Add the cooled chrysanthemum tea, honey, and vanilla extract. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Make the Honeycomb Toffee:
- In a small saucepan, combine sugar and honey. Heat over medium heat until the mixture is golden and bubbly.
- Stir in the baking soda and immediately pour the mixture onto a parchment-lined baking sheet. Let it cool and harden before breaking it into small pieces.
- Make the Honey Buttercream Frosting:
- In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, honey, and chrysanthemum tea. Beat until fluffy and smooth. Add a pinch of salt to balance the sweetness.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, pipe the honey buttercream frosting onto each cupcake.
- Top with a piece of honeycomb toffee for added crunch and sweetness.
Chrysanthemum and Honeycomb Cupcakes are a beautiful and fragrant way to celebrate Chinese New Year. The floral undertones of chrysanthemum tea combined with the sweetness of honey and honeycomb offer a unique and luxurious flavor experience. These cupcakes are not only delicious but also represent prosperity and health, making them a perfect dessert for the occasion. Their delicate flavors, complemented by the crunch of honeycomb, will surely impress your guests and create lasting memories.
Longan and Coconut Cupcakes
Longan fruit, often associated with vitality and longevity, is a favorite in Chinese desserts. Paired with coconut, which is believed to bring good luck and wealth, these Longan and Coconut Cupcakes offer a sweet and tropical combination that captures the essence of Chinese New Year traditions. These cupcakes are soft, moist, and full of rich flavors, making them an ideal treat to celebrate the festival.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned longan fruit, drained and chopped
- ½ cup shredded coconut
- ½ cup coconut milk
- For the Coconut Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- ½ cup shredded coconut (for garnish)
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the vanilla extract.
- Mix in the shredded coconut and coconut milk until combined.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth.
- Gently fold in the chopped longan fruit.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Make the Coconut Buttercream Frosting:
- In a large bowl, beat the softened butter until creamy and smooth.
- Gradually add powdered sugar, coconut milk, and vanilla extract. Beat until fluffy and smooth.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, pipe the coconut buttercream frosting onto each cupcake.
- Garnish with a sprinkling of shredded coconut.
Longan and Coconut Cupcakes are a sweet and fragrant way to embrace the flavors of Chinese New Year. The combination of longan fruit and coconut creates a refreshing tropical flavor, while the light and creamy coconut frosting adds richness and depth. These cupcakes represent vitality, prosperity, and good fortune, making them an excellent addition to any celebration. Their moist texture and delightful flavor will surely charm everyone at your gathering.
Five-Spice Apple and Walnut Cupcakes
Five-spice powder, a key ingredient in Chinese cooking, provides a complex, aromatic flavor that pairs wonderfully with apples and walnuts. These Five-Spice Apple and Walnut Cupcakes are a fusion of traditional Chinese flavors with a familiar Western treat. The slight spice from the five-spice powder, paired with the sweetness of apples and the crunch of walnuts, creates a perfect balance of flavors that are ideal for ringing in the new year.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon Chinese five-spice powder
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped apple
- ½ cup walnuts, chopped
- For the Cinnamon Sugar Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon ground cinnamon
- 1 tablespoon melted butter
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, and five-spice powder. Set aside.
- In a large bowl, beat the softened butter and brown sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the chopped apple and walnuts.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool on a wire rack.
- Make the Cinnamon Sugar Glaze:
- In a small bowl, whisk together powdered sugar, milk, ground cinnamon, and melted butter until smooth.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, drizzle the cinnamon sugar glaze over the tops of the cupcakes.
Five-Spice Apple and Walnut Cupcakes bring together bold, aromatic flavors and comforting textures. The warm spices and crunchy walnuts pair perfectly with the natural sweetness of apples, while the cinnamon glaze adds a final touch of sweetness and spice. These cupcakes are ideal for celebrating the Chinese New Year, symbolizing good luck, prosperity, and a year full of flavor. Their cozy, spicy profile will make them a favorite among guests, ensuring they’re enjoyed throughout the celebration.
Taro and Sweet Potato Cupcakes
Taro and sweet potato are beloved ingredients in Chinese cuisine, often associated with abundance and sweetness. These Taro and Sweet Potato Cupcakes combine the earthy, slightly nutty flavor of taro with the creamy, subtly sweet taste of sweet potato. The result is a soft, moist cupcake that embodies warmth and comfort, making it the perfect treat for Chinese New Year celebrations.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 cup cooked and mashed sweet potato
- ½ cup cooked and mashed taro
- 1 teaspoon vanilla extract
- For the Coconut Cream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup coconut milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Mix in the mashed sweet potato and taro, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth and combined.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Make the Coconut Cream Frosting:
- In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, coconut milk, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy.
- Assemble the Cupcakes:
- Once the cupcakes are completely cool, pipe the coconut cream frosting onto each cupcake in a decorative swirl.
Taro and Sweet Potato Cupcakes offer a unique twist on traditional Chinese flavors. The combination of sweet potato and taro adds a rich, earthy undertone, while the coconut cream frosting provides a smooth, tropical finish. These cupcakes are perfect for those looking to add a touch of tradition with a modern flair to their Chinese New Year celebrations. With their moist texture and delightful flavors, these cupcakes bring prosperity and happiness to the new year.
Lotus Seed and Red Bean Cupcakes
Lotus seeds and red beans are both commonly used in Chinese desserts and are thought to symbolize purity, peace, and good fortune. These Lotus Seed and Red Bean Cupcakes combine the delicate flavor of lotus seeds with the sweet, hearty taste of red bean paste. The result is a cupcake that reflects traditional Chinese ingredients in a familiar dessert format, perfect for sharing with loved ones during Chinese New Year.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup lotus seed paste
- ¼ cup red bean paste (smooth)
- 1 teaspoon vanilla extract
- For the Lotus Seed Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup lotus seed paste
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.
- Stir in the lotus seed paste, red bean paste, and vanilla extract.
- Gradually add the dry ingredients to the wet mixture, mixing until smooth and well-combined.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Make the Lotus Seed Buttercream Frosting:
- In a large bowl, beat the softened butter until smooth and creamy. Gradually add powdered sugar, lotus seed paste, vanilla extract, and a pinch of salt. Beat until fluffy and light.
- Assemble the Cupcakes:
- Once the cupcakes are fully cooled, pipe the lotus seed buttercream frosting onto each cupcake in a decorative swirl.
Lotus Seed and Red Bean Cupcakes combine two of the most beloved ingredients in Chinese desserts into a cupcake that is both comforting and elegant. The lotus seed paste provides a subtle, nutty flavor, while the red bean paste adds a smooth sweetness. The lotus seed buttercream frosting gives a rich, creamy finish to each bite. These cupcakes are perfect for Chinese New Year, symbolizing peace, longevity, and prosperity, and will surely bring good fortune to anyone who enjoys them.
Almond and Plum Cupcakes
Almonds and plums are ingredients often found in Chinese sweets, with almonds symbolizing good health and plums representing resilience and happiness. These Almond and Plum Cupcakes combine the nutty richness of almonds with the tart sweetness of plums to create a unique and delicious treat. This flavorful cupcake embodies the traditional wishes of Chinese New Year and will delight your guests with its aromatic flavors and light texture.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup ground almonds (almond meal)
- ½ cup plums, finely chopped
- ¼ cup almond milk or regular milk
- For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons almond milk or regular milk
- 1 teaspoon almond extract
- A pinch of salt
- ¼ cup chopped toasted almonds for garnish
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and ground almonds.
- Gradually add the dry ingredients to the wet mixture, alternating with the almond milk, mixing until smooth.
- Gently fold in the chopped plums.
- Spoon the batter into the cupcake liners, filling them about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Make the Almond Buttercream Frosting:
- In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, almond milk, almond extract, and a pinch of salt. Beat until light and fluffy.
- Assemble the Cupcakes:
- Once the cupcakes are fully cooled, pipe the almond buttercream frosting onto each cupcake in a swirl.
- Garnish with chopped toasted almonds.
Almond and Plum Cupcakes combine two iconic flavors to create a dessert that is both light and satisfying. The nutty almond flavor pairs beautifully with the tartness of the plums, while the almond buttercream adds a rich, creamy finish. These cupcakes are perfect for anyone looking to add a touch of elegance to their Chinese New Year celebration. The sweet yet slightly tangy flavor profile and the crunchy almond topping make these cupcakes a memorable treat for the holiday season.
Orange and Ginger Cupcakes
Oranges are often associated with good luck and wealth during Chinese New Year, while ginger symbolizes health and vitality. These Orange and Ginger Cupcakes combine the zesty brightness of orange with the warm, spicy kick of ginger, creating a balanced and flavorful cupcake. Topped with a tangy orange glaze and a sprinkle of candied ginger, these cupcakes will bring a fresh and festive touch to your celebrations.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup fresh orange juice
- 1 tablespoon grated fresh ginger
- For the Orange Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh orange juice
- 1 tablespoon candied ginger, finely chopped (for garnish)
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, ground ginger, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, orange zest, and grated fresh ginger.
- Gradually add the dry ingredients to the wet mixture, alternating with the orange juice. Mix until just combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Make the Orange Glaze:
- In a small bowl, whisk together powdered sugar and fresh orange juice until smooth and pourable.
- Assemble the Cupcakes:
- Once the cupcakes are fully cooled, drizzle the orange glaze over the top of each cupcake.
- Garnish with chopped candied ginger for a touch of sweetness and spice.
Orange and Ginger Cupcakes bring together the best of Chinese New Year symbolism in one delightful treat. The citrusy orange flavor represents good fortune, while the ginger adds a warming spice, perfect for ushering in a new year full of health and prosperity. These cupcakes are vibrant, flavorful, and offer a beautiful balance of sweetness and zest, making them an ideal addition to your Chinese New Year feast. The candied ginger topping adds an extra pop of sweetness and texture, enhancing the overall experience.
Black Sesame and Red Date Cupcakes
Black sesame is a common ingredient in Chinese desserts, often symbolizing strength and vitality, while red dates are considered a symbol of good health and longevity. These Black Sesame and Red Date Cupcakes combine the nutty, slightly earthy flavor of black sesame with the sweet richness of red dates, creating a delicious and meaningful dessert for Chinese New Year. The combination of these traditional ingredients results in a cupcake that is both indulgent and nourishing.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup black sesame paste
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 1/3 cup red dates, pitted and finely chopped
- For the Black Sesame Buttercream:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ¼ cup black sesame paste
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (to reach desired consistency)
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and black sesame paste.
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, until smooth and well combined.
- Gently fold in the chopped red dates.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely.
- Make the Black Sesame Buttercream:
- In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, black sesame paste, vanilla extract, and enough milk to achieve a creamy, spreadable consistency.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, pipe the black sesame buttercream onto each cupcake in a decorative swirl.
Black Sesame and Red Date Cupcakes are a unique and flavorful take on traditional Chinese ingredients. The earthy black sesame and naturally sweet red dates create a deeply satisfying flavor profile that is rich and comforting. These cupcakes are not only delicious but also carry the significance of strength, vitality, and good health. They make a perfect addition to any Chinese New Year celebration, embodying the spirit of tradition while offering a fresh twist on dessert. The black sesame buttercream adds a creamy, nutty finish that ties the flavors together beautifully.
Pineapple and Honey Cupcakes
Pineapple is often linked with wealth and prosperity in Chinese culture, and honey symbolizes sweetness and harmony. These Pineapple and Honey Cupcakes blend the tropical, tangy sweetness of pineapple with the natural sweetness of honey, making them a perfect treat to ring in the Chinese New Year. The cupcakes are topped with a light honey buttercream and a sprinkle of crushed pineapple, bringing a refreshing burst of flavor with each bite.
Ingredients:
- For the Cupcakes:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- ¼ cup honey
- For the Honey Buttercream Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- Pinch of salt
- Crushed pineapple (for garnish)
Instructions:
- Prepare the Cupcakes:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and honey.
- Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple, until smooth and combined.
- Spoon the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
- Make the Honey Buttercream Frosting:
- In a large bowl, beat the softened butter until creamy. Gradually add powdered sugar, honey, vanilla extract, and a pinch of salt. Beat until fluffy and smooth.
- Assemble the Cupcakes:
- Once the cupcakes have cooled, pipe the honey buttercream frosting onto each cupcake.
- Garnish with crushed pineapple for a tropical touch.
Pineapple and Honey Cupcakes are a vibrant and sweet addition to any Chinese New Year gathering. The tropical sweetness of pineapple combined with the smooth richness of honey creates a cupcake that embodies prosperity and sweetness. The honey buttercream adds a delicate finishing touch, while the crushed pineapple garnish brings an extra burst of flavor and texture. These cupcakes are a perfect way to celebrate new beginnings, and their refreshing flavor will be a crowd favorite throughout the festive season.
Note: More recipes are coming soon!
