26+ Easy Crockpot Cupcake Recipes to Satisfy Every Sweet Tooth

Are you a fan of cupcakes but looking for an easy way to bake them without spending hours in the kitchen?

Enter the magic of the crockpot!

Crockpot cupcakes offer the convenience of slow cooking while still delivering the soft, moist texture we all love in a cupcake.

Whether you’re craving a rich chocolate dessert or a fruity twist, there’s a crockpot cupcake recipe for everyone.

No more worrying about the oven temperature or baking times – just set it and forget it!

In this blog post, we’ve rounded up 26+ crockpot cupcake recipes that will help you explore the world of easy and delicious cupcakes with minimal effort.

Let’s dive into the sweet world of crockpot baking!

26+ Easy Crockpot Cupcake Recipes to Satisfy Every Sweet Tooth

With these 26+ crockpot cupcake recipes, baking has never been easier or more fun.

Whether you’re planning a cozy dessert for yourself or need a sweet treat for a gathering, the slow cooker will help you create perfectly moist cupcakes every time.

The best part? You can experiment with countless flavor combinations to match your cravings.

So, get your crockpot out, gather your ingredients, and start baking your next favorite cupcake today.

Enjoy the delicious simplicity of crockpot baking!

Chocolate Lava Crockpot Cupcakes

This rich, molten chocolate lava crockpot cupcake is the ultimate treat for chocolate lovers. With a gooey, molten center surrounded by a moist, fluffy cake, it’s an indulgence that’s surprisingly easy to prepare. The slow cooker makes this dessert incredibly convenient and ensures the cupcakes stay moist while baking. It’s perfect for a party or a special occasion.

Ingredients:

• 1 box of chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup mini marshmallows
• 1/2 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, combine the cake mix, water, oil, eggs, and vanilla extract. Stir until well combined.
2. Spray the inside of the crockpot with non-stick cooking spray to prevent sticking.
3. Pour the cake batter into the crockpot, spreading it out evenly.
4. Sprinkle mini marshmallows and chocolate chips evenly over the top of the batter.
5. Pour the heavy cream over the marshmallows and chocolate chips.
6. Cover and cook on high for 2-2.5 hours, or until the cake is set and the center is slightly gooey.
7. Let it cool for 10 minutes before serving. You’ll get a warm, gooey center as you cut into it.

This chocolate lava crockpot cupcake is a crowd-pleaser that blends the comfort of a warm cupcake with the decadence of molten chocolate. The slow cooker creates a unique texture that allows for an unexpected molten center, making each bite a delightful surprise. You can also add a scoop of vanilla ice cream on top for an even sweeter finish. Perfect for family gatherings or celebrations, these cupcakes are sure to disappear quickly!

Lemon Raspberry Crockpot Cupcakes

A refreshing and fruity twist on classic cupcakes, these lemon raspberry crockpot cupcakes are light, zesty, and incredibly moist. The tartness of the lemon pairs wonderfully with the sweetness of the raspberries, creating a balanced and delightful treat that feels like springtime in every bite.

Ingredients:

• 1 box of lemon cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup fresh raspberries
• 1/2 cup powdered sugar
• 1/2 cup lemon curd
• 1 tsp lemon zest

Instructions:

1. In a large bowl, combine the lemon cake mix, water, oil, eggs, and lemon zest. Stir until smooth and well-mixed.
2. Spray the crockpot with non-stick cooking spray.
3. Gently fold the fresh raspberries into the cake batter, ensuring they’re evenly distributed without crushing them.
4. Pour the batter into the crockpot and spread it out evenly.
5. Spoon small dollops of lemon curd on top of the batter.
6. Cover and cook on low for 2-3 hours, checking for doneness by inserting a toothpick. If it comes out clean, the cupcakes are ready.
7. Once cooked, dust with powdered sugar before serving.

These lemon raspberry crockpot cupcakes are perfect for those looking for a fruity dessert that’s not overly sweet. The tangy lemon and fresh raspberries make this treat refreshing, while the crockpot method ensures a moist texture that can’t be achieved in a regular oven. The added lemon curd and powdered sugar provide just the right touch of sweetness, making these cupcakes the perfect snack for an afternoon tea or a brunch gathering.

Cinnamon Apple Crockpot Cupcakes

Warm, comforting, and full of fall flavors, these cinnamon apple crockpot cupcakes are perfect for a cozy evening. The cinnamon and apple combination provides a delightful mix of sweetness and spice, making these cupcakes an ideal choice for a winter treat or holiday dessert. The slow cooking method infuses the flavors throughout the cake, leaving you with a soft, aromatic dessert.

Ingredients:

• 1 box of spice cake mix
• 1 cup applesauce
• 1/2 cup vegetable oil
• 3 large eggs
• 2 cups diced apples (peeled and cored)
• 1 tbsp ground cinnamon
• 1/2 cup chopped walnuts (optional)
• 1/2 cup cream cheese frosting (for topping)

Instructions:

1. In a large mixing bowl, combine the spice cake mix, applesauce, vegetable oil, and eggs. Stir until well mixed.
2. Add the diced apples, cinnamon, and walnuts (if using), folding gently to combine.
3. Coat the inside of the crockpot with non-stick spray or line with parchment paper.
4. Pour the batter into the crockpot, smoothing the top to ensure an even layer.
5. Cover and cook on low for 2.5-3 hours or until the center is set and a toothpick inserted into the center comes out clean.
6. Allow the cupcakes to cool slightly before topping with cream cheese frosting.

These cinnamon apple crockpot cupcakes are the epitome of cozy comfort food. The combination of warm spices, apples, and creamy frosting makes them a perfect choice for any season, but especially during the colder months. The slow-cooked apples retain their flavor and texture, creating a cupcake that is both flavorful and moist. Whether served at a holiday gathering or as a treat for yourself, these cupcakes will warm your heart and fill your home with a delicious scent.

Peanut Butter Cup Crockpot Cupcakes

These peanut butter cup crockpot cupcakes are a dream for peanut butter lovers. With a soft cake base and hidden peanut butter cups in every bite, this dessert is rich and satisfying. The slow cooker keeps the cupcakes moist while allowing the peanut butter cups to melt and create gooey pockets of deliciousness.

Ingredients:

• 1 box of chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup peanut butter (smooth or crunchy)
• 1 cup mini peanut butter cups (chopped)
• 1/4 cup milk
• 1 tsp vanilla extract
• 1/2 cup powdered sugar (for topping)

Instructions:

1. In a large bowl, combine the chocolate cake mix, water, vegetable oil, eggs, milk, and vanilla extract. Stir until smooth.
2. Spray the inside of the crockpot with non-stick cooking spray.
3. Gently fold in the mini chopped peanut butter cups.
4. Pour the batter into the crockpot, spreading it evenly.
5. Cover and cook on low for 2-3 hours, checking for doneness by inserting a toothpick.
6. Once the cupcakes are done, let them cool before dusting them with powdered sugar.

These peanut butter cup crockpot cupcakes are the ultimate indulgence for anyone who loves the combo of chocolate and peanut butter. The slow-cooked, moist cake with melted peanut butter cups creates a soft, gooey treat that’s irresistible. Perfect for a chocolate-peanut butter fan, these cupcakes are best served with a glass of cold milk or as a dessert at any party!

Carrot Cake Crockpot Cupcakes

Carrot cake crockpot cupcakes are the perfect blend of sweetness and spice. Packed with shredded carrots and warm spices, they have a moist and tender crumb. This dessert has the added benefit of being easy to make and cook, while the slow cooker ensures a deliciously even bake. Top them off with a swirl of cream cheese frosting for the perfect finishing touch.

Ingredients:

• 1 box of carrot cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup shredded carrots
• 1/2 cup chopped walnuts or pecans
• 1/2 tsp ground cinnamon
• 1/2 cup cream cheese frosting (for topping)

Instructions:

1. In a large mixing bowl, combine the carrot cake mix, water, vegetable oil, eggs, and cinnamon. Stir until well combined.
2. Fold in the shredded carrots and chopped nuts.
3. Coat the inside of the crockpot with non-stick spray.
4. Pour the batter into the crockpot, spreading it evenly.
5. Cover and cook on low for 2.5-3 hours, checking for doneness by inserting a toothpick. If it comes out clean, they are ready.
6. Once the cupcakes are cool, top with cream cheese frosting and enjoy!

Carrot cake crockpot cupcakes are the perfect balance of sweetness, warmth, and spice. The slow cooker ensures the cake stays moist, while the cream cheese frosting adds the perfect tangy contrast. These cupcakes make for an excellent treat during Easter, fall gatherings, or any time you crave a delicious, spiced dessert.

Strawberry Shortcake Crockpot Cupcakes

These strawberry shortcake crockpot cupcakes are a fresh and fruity way to enjoy a classic dessert. The moist cake is paired with ripe strawberries and a light, fluffy texture. The crockpot does all the work to keep these cupcakes soft and delicious, and they’re topped with a dollop of whipped cream for the perfect strawberry shortcake experience.

Ingredients:

• 1 box of vanilla cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup fresh strawberries (chopped)
• 1/4 cup sugar
• 1 cup whipped cream (for topping)

Instructions:

1. In a large bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Stir until smooth.
2. Gently fold in the chopped strawberries and sugar.
3. Spray the crockpot with non-stick spray.
4. Pour the batter into the crockpot and spread it evenly.
5. Cover and cook on low for 2-3 hours, or until the cake is set and a toothpick comes out clean.
6. Once done, top with whipped cream before serving.

Strawberry shortcake crockpot cupcakes are a refreshing and light dessert, perfect for summer or any time you want a fruity treat. The slow cooker makes these cupcakes incredibly soft and moist, and the fresh strawberries add a burst of flavor. The whipped cream topping is an essential finishing touch, making these cupcakes a hit at any gathering.

Coconut Cream Crockpot Cupcakes

These coconut cream crockpot cupcakes bring tropical flavors to life with a sweet and creamy texture. Coconut lovers will delight in the fluffy cake paired with a creamy coconut filling. The slow cooking method ensures each bite is infused with the rich flavor of coconut, and the result is a decadent cupcake that’s perfect for special occasions or when you’re craving something a little different.

Ingredients:

• 1 box of white cake mix
• 1 cup coconut milk
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup shredded coconut (unsweetened)
• 1/2 cup sweetened condensed milk
• 1 tsp vanilla extract
• 1/2 cup coconut whipped cream (for topping)

Instructions:

1. In a large mixing bowl, combine the white cake mix, coconut milk, vegetable oil, eggs, and vanilla extract. Stir until smooth.
2. Fold in the shredded coconut and sweetened condensed milk.
3. Coat the inside of the crockpot with non-stick spray.
4. Pour the batter into the crockpot, spreading it out evenly.
5. Cover and cook on low for 2-2.5 hours or until a toothpick comes out clean.
6. Let the cupcakes cool slightly before topping with coconut whipped cream.

Coconut cream crockpot cupcakes are a tropical delight that will transport you to paradise with every bite. The coconut milk and shredded coconut infuse the cake with rich coconut flavor, while the sweetened condensed milk adds an indulgent sweetness. Topped with coconut whipped cream, these cupcakes are perfect for anyone who loves coconut or is looking for a unique dessert.

S’mores Crockpot Cupcakes

If you love the campfire classic, then these s’mores crockpot cupcakes will quickly become your favorite dessert. The graham cracker crust, fluffy cake, and gooey marshmallows combine to create a cupcake that’s packed with the flavor of a classic s’more. Best of all, it’s made easily in your crockpot!

Ingredients:

• 1 box of chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup graham cracker crumbs
• 1 cup mini marshmallows
• 1/2 cup chocolate chips
• 1/4 cup milk

Instructions:

1. In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Stir until smooth.
2. Mix in the graham cracker crumbs to the batter.
3. Spray the crockpot with non-stick cooking spray and pour the batter in.
4. Sprinkle mini marshmallows and chocolate chips evenly over the batter.
5. Pour the milk over the marshmallows and chocolate chips to help them melt as they cook.
6. Cover and cook on low for 2-2.5 hours, or until the cupcakes are set and a toothpick comes out clean.

S’mores crockpot cupcakes are a delightful dessert that captures the flavors of a classic s’more in cupcake form. The slow cooker ensures the marshmallows melt into a gooey filling, while the graham cracker crust adds the perfect crunch. These cupcakes are great for summer parties or cozy winter nights when you’re craving something sweet and nostalgic.

Banana Foster Crockpot Cupcakes

These banana foster crockpot cupcakes take the flavors of the classic dessert and turn them into a moist, flavorful treat. With a rich, banana-flavored cake and a hint of rum flavor, these cupcakes are indulgent and perfect for those who enjoy a little sophistication in their sweets.

Ingredients:

• 1 box of banana cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/4 cup dark rum (or rum extract)
• 1/2 cup sliced bananas
• 1/4 cup brown sugar
• 1/2 cup vanilla ice cream (for topping)

Instructions:

1. In a large bowl, combine the banana cake mix, water, vegetable oil, eggs, and rum. Stir until smooth.
2. Gently fold in the sliced bananas and brown sugar.
3. Spray the crockpot with non-stick cooking spray.
4. Pour the batter into the crockpot and spread it evenly.
5. Cover and cook on low for 2.5-3 hours, checking with a toothpick to ensure they’re done.
6. Once the cupcakes are cool, serve with a scoop of vanilla ice cream on top.

Banana foster crockpot cupcakes bring the rich, sweet flavors of the classic New Orleans dessert into a convenient, delicious cupcake form. The bananas and dark rum combine to create a decadent, flavorful treat that’s perfect for special occasions or as an indulgent dessert.

Mint Chocolate Chip Crockpot Cupcakes

These mint chocolate chip crockpot cupcakes are a refreshing and indulgent treat, perfect for mint lovers. With a cool mint flavor paired with the richness of chocolate chips, this dessert combines the best of both worlds. The slow cooker ensures the cupcakes stay moist while infusing the mint flavor into every bite.

Ingredients:

• 1 box of chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp mint extract
• 1 cup mini chocolate chips
• 1/4 cup green food coloring (optional)
• 1/2 cup whipped cream (for topping)

Instructions:

1. In a large bowl, combine the chocolate cake mix, water, vegetable oil, eggs, and mint extract. Stir until smooth.
2. Add the green food coloring if desired, and mix until the batter is fully colored.
3. Fold in the mini chocolate chips, ensuring they are evenly distributed throughout the batter.
4. Coat the crockpot with non-stick spray.
5. Pour the batter into the crockpot, spreading it evenly.
6. Cover and cook on low for 2-2.5 hours or until a toothpick inserted into the center comes out clean.
7. Once cooled, top with whipped cream and additional chocolate chips, if desired.

These mint chocolate chip crockpot cupcakes are a fun twist on a classic flavor combination. The slow-cooked cupcakes have a tender texture, and the mint adds a refreshing zing. They’re perfect for a special treat after dinner or as a unique dessert at any party, especially for those who enjoy the mint-chocolate pairing.

Cherry Almond Crockpot Cupcakes

These cherry almond crockpot cupcakes are a unique blend of flavors that pair wonderfully together. The sweet cherries and nutty almonds create a delicious contrast, while the slow cooker makes for an easy and moist cupcake every time. Topped with a light almond glaze, these cupcakes are perfect for any occasion.

Ingredients:

• 1 box of white cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup maraschino cherries (drained and chopped)
• 1/2 cup sliced almonds
• 1 tsp almond extract
• 1/2 cup powdered sugar (for glaze)

Instructions:

1. In a large mixing bowl, combine the white cake mix, water, vegetable oil, eggs, and almond extract. Stir until smooth.
2. Gently fold in the chopped maraschino cherries and sliced almonds.
3. Spray the inside of the crockpot with non-stick cooking spray.
4. Pour the batter into the crockpot, spreading it evenly.
5. Cover and cook on low for 2-2.5 hours or until the cupcakes are set and a toothpick comes out clean.
6. Once cooled, mix powdered sugar with a little water to create the glaze and drizzle it over the cupcakes.

Cherry almond crockpot cupcakes are the perfect balance of fruity and nutty, with a touch of sweetness. The slow cooker creates a moist cupcake that lets the flavors meld together beautifully. The almond glaze adds an extra layer of flavor, making these cupcakes an elegant choice for a special occasion or a cozy dessert at home.

Maple Pecan Crockpot Cupcakes

These maple pecan crockpot cupcakes are a warm, autumn-inspired treat that combines the richness of maple syrup with the earthy crunch of pecans. The moist texture of the cupcakes, coupled with the aromatic maple flavor, makes these cupcakes a comforting choice during cooler months or for any occasion where you want a taste of fall.

Ingredients:

• 1 box of spice cake mix
• 1 cup maple syrup
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup chopped pecans
• 1/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 cup maple frosting (for topping)

Instructions:

1. In a large bowl, combine the spice cake mix, maple syrup, vegetable oil, and eggs. Stir until smooth.
2. Mix in the cinnamon, nutmeg, and chopped pecans.
3. Spray the crockpot with non-stick cooking spray.
4. Pour the batter into the crockpot, spreading it evenly.
5. Cover and cook on low for 2.5-3 hours, checking for doneness with a toothpick.
6. Once the cupcakes are cool, top with maple frosting.

Maple pecan crockpot cupcakes are a perfect fall dessert. The flavors of maple syrup and warm spices complement each other beautifully, while the pecans add a satisfying crunch. These cupcakes make for a comforting treat during the holidays or anytime you’re in the mood for a cozy, flavorful dessert.

Peach Cobbler Crockpot Cupcakes

These peach cobbler crockpot cupcakes bring the warm, fruity flavors of peach cobbler into cupcake form. The sweet, juicy peaches paired with a tender cake base and hints of cinnamon make for a delightful dessert. The slow cooking method ensures that the peaches stay soft and infuse the batter with their natural sweetness.

Ingredients:

• 1 box of yellow cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup canned peaches (drained and chopped)
• 1 tsp ground cinnamon
• 1/2 cup brown sugar
• 1/2 cup whipped cream (for topping)

Instructions:

1. In a large mixing bowl, combine the yellow cake mix, water, vegetable oil, and eggs. Stir until smooth.
2. Fold in the chopped peaches, brown sugar, and cinnamon.
3. Spray the crockpot with non-stick cooking spray.
4. Pour the batter into the crockpot, spreading it evenly.
5. Cover and cook on low for 2-3 hours, checking for doneness with a toothpick.
6. Once the cupcakes are done, let them cool slightly before topping with whipped cream.

Peach cobbler crockpot cupcakes are a perfect blend of sweet peaches, warm spices, and soft cake. The slow cooker allows the peaches to soften and release their juices into the batter, creating a dessert that’s both fruity and comforting. These cupcakes are ideal for a summer treat or whenever you’re craving a bit of peachy goodness.

Tiramisu Crockpot Cupcakes

Tiramisu crockpot cupcakes offer a twist on the classic Italian dessert. With layers of coffee-soaked cake and mascarpone cream, these cupcakes capture the rich flavors of tiramisu while remaining simple to make. The slow cooker ensures that the flavors meld perfectly, giving you a dessert that’s as decadent as it is easy.

Ingredients:

• 1 box of vanilla cake mix
• 1 cup strong brewed coffee (cooled)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1 tbsp cocoa powder (for dusting)

Instructions:

1. In a large bowl, combine the vanilla cake mix, brewed coffee, vegetable oil, and eggs. Stir until smooth.
2. Add the vanilla extract and mix well.
3. Spray the crockpot with non-stick spray and pour the batter in.
4. Cover and cook on low for 2-2.5 hours, checking for doneness with a toothpick.
5. In a separate bowl, mix the mascarpone cheese with powdered sugar until smooth.
6. Once the cupcakes are cool, top with mascarpone cream and dust with cocoa powder.

Tiramisu crockpot cupcakes are the perfect dessert for coffee lovers. The rich, coffee-soaked cake pairs beautifully with the creamy mascarpone topping, creating a treat that’s both indulgent and satisfying. These cupcakes are a great choice for any coffee-themed gathering or as an elegant dessert after a hearty meal.

Raspberry Lemonade Crockpot Cupcakes

Raspberry lemonade crockpot cupcakes are a refreshing and tangy dessert with bright citrus and sweet berry flavors. The combination of tart lemon and sweet raspberries creates a balanced flavor profile that’s light and flavorful. The slow cooking process ensures the cupcakes stay moist while infusing them with a wonderful fruity aroma.

Ingredients:

• 1 box of lemon cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup fresh raspberries (mashed)
• 1 tbsp lemon zest
• 1/2 cup raspberry frosting (for topping)

Instructions:

1. In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, eggs, and lemon zest. Stir until smooth.
2. Gently fold in the mashed raspberries.
3. Spray the crockpot with non-stick cooking spray.
4. Pour the batter into the crockpot, spreading it evenly.
5. Cover and cook on low for 2-2.5 hours, checking for doneness with a toothpick.
6. Once cooled, top with raspberry frosting for a burst of fruity sweetness.

Raspberry lemonade crockpot cupcakes are a light and refreshing dessert, perfect for warmer months or when you want a dessert that isn’t too heavy. The combination of lemon and raspberry is perfect for those who enjoy tart flavors with a touch of sweetness. The slow cooker ensures these cupcakes stay moist and full of flavor.

Lemon Blueberry Crockpot Cupcakes

These lemon blueberry crockpot cupcakes are a burst of fresh, fruity flavor in every bite. The tart lemon pairs perfectly with sweet blueberries, creating a delightful balance. The slow cooker ensures the cupcakes remain moist and tender, while the berries infuse the batter with their natural sweetness.

Ingredients:

• 1 box of lemon cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup fresh blueberries (or frozen)
• 1 tsp lemon zest
• 1 tbsp lemon juice
• 1/2 cup vanilla glaze (for topping)

Instructions:

1. In a large mixing bowl, combine the lemon cake mix, water, vegetable oil, eggs, lemon zest, and lemon juice. Stir until smooth.
2. Gently fold in the blueberries.
3. Coat the crockpot with non-stick spray.
4. Pour the batter into the crockpot and spread it evenly.
5. Cover and cook on low for 2.5-3 hours, or until a toothpick inserted comes out clean.
6. Once the cupcakes are cool, drizzle with vanilla glaze.

Lemon blueberry crockpot cupcakes are the perfect combination of tart and sweet. The fresh blueberries burst with flavor as they bake, creating a light, refreshing dessert. With a simple vanilla glaze on top, these cupcakes are ideal for a spring or summer treat, perfect for brunch, or as a light dessert for any occasion.

Chocolate Peanut Butter Crockpot Cupcakes

Chocolate and peanut butter come together in these rich and indulgent crockpot cupcakes. The moist chocolate cake is paired with a creamy peanut butter filling, making for a truly decadent dessert. The slow cooker helps meld the flavors while keeping the cupcakes soft and gooey in the center.

Ingredients:

• 1 box of chocolate cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup peanut butter (smooth or crunchy)
• 1/2 cup mini chocolate chips
• 1/4 cup powdered sugar (for topping)

Instructions:

1. In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Stir until smooth.
2. Mix in the peanut butter and mini chocolate chips.
3. Coat the crockpot with non-stick cooking spray.
4. Pour the batter into the crockpot and spread it evenly.
5. Cover and cook on low for 2-2.5 hours, checking for doneness with a toothpick.
6. Once the cupcakes are cool, dust with powdered sugar before serving.

Chocolate peanut butter crockpot cupcakes are the ultimate dessert for fans of this iconic flavor combination. The moist chocolate cake, paired with gooey peanut butter pockets, is a rich and satisfying treat. These cupcakes are perfect for any chocolate and peanut butter lover, and they’re sure to be a hit at parties or gatherings.

Cinnamon Roll Crockpot Cupcakes

These cinnamon roll crockpot cupcakes offer the perfect balance of soft, cinnamon-spiced cake and sweet glaze. The slow cooker allows the flavors to develop over time, creating a deliciously moist cupcake that tastes just like a cinnamon roll. With a drizzle of creamy glaze, these cupcakes make for an irresistible breakfast or dessert.

Ingredients:

• 1 box of yellow cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tbsp ground cinnamon
• 1/4 cup brown sugar
• 1/2 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)

Instructions:

1. In a large bowl, combine the yellow cake mix, water, vegetable oil, eggs, ground cinnamon, and brown sugar. Stir until smooth.
2. Coat the crockpot with non-stick spray.
3. Pour the batter into the crockpot and spread it evenly.
4. Cover and cook on low for 2.5-3 hours, or until a toothpick inserted comes out clean.
5. In a small bowl, mix powdered sugar and milk to make the glaze.
6. Once the cupcakes are cool, drizzle with glaze.

Cinnamon roll crockpot cupcakes are a sweet and cozy treat that combines the best parts of a cinnamon roll with the convenience of a cupcake. These cupcakes are soft, flavorful, and topped with a simple glaze that makes them extra delicious. Perfect for breakfast, brunch, or a cozy dessert, they will bring a comforting, sweet aroma to any occasion.

Tropical Pineapple Coconut Crockpot Cupcakes

These tropical pineapple coconut crockpot cupcakes are a delightful escape to paradise with every bite. The moist cake is infused with the sweet flavor of pineapple, while the shredded coconut adds texture and richness. This dessert is perfect for bringing some sunshine to your day, no matter the season.

Ingredients:

• 1 box of yellow cake mix
• 1 cup crushed pineapple (drained)
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup shredded coconut
• 1 tsp vanilla extract
• 1/2 cup coconut frosting (for topping)

Instructions:

1. In a large bowl, combine the yellow cake mix, crushed pineapple, vegetable oil, eggs, shredded coconut, and vanilla extract. Stir until smooth.
2. Spray the inside of the crockpot with non-stick spray.
3. Pour the batter into the crockpot and spread it evenly.
4. Cover and cook on low for 2-2.5 hours, checking with a toothpick for doneness.
5. Once the cupcakes are cool, top with coconut frosting for an extra tropical touch.

Tropical pineapple coconut crockpot cupcakes are the perfect way to bring some island vibes to your dessert table. The pineapple provides a burst of sweetness, while the coconut adds a nutty, tropical flavor. With a rich coconut frosting topping, these cupcakes are perfect for summer gatherings, themed parties, or whenever you want to add a little tropical flair to your day.

Coconut Lime Crockpot Cupcakes

These coconut lime crockpot cupcakes are a zesty, tropical treat that combines the tangy brightness of lime with the rich flavor of coconut. The moist cake is complemented by a refreshing lime glaze that takes these cupcakes to the next level, making them the perfect dessert for a tropical-themed gathering or a refreshing afternoon snack.

Ingredients:

• 1 box of coconut cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tbsp lime zest
• 1 tbsp lime juice
• 1/4 cup shredded coconut
• 1/2 cup lime glaze (for topping)

Instructions:

1. In a large mixing bowl, combine the coconut cake mix, water, vegetable oil, eggs, lime zest, and lime juice. Stir until smooth.
2. Gently fold in the shredded coconut.
3. Spray the inside of the crockpot with non-stick spray.
4. Pour the batter into the crockpot and spread it evenly.
5. Cover and cook on low for 2-2.5 hours, or until a toothpick inserted comes out clean.
6. Once the cupcakes are cool, drizzle with lime glaze.

Coconut lime crockpot cupcakes are a bright, flavorful dessert that offers a perfect balance of sweetness and tang. The coconut provides richness, while the lime adds a refreshing zing, making these cupcakes a perfect treat for hot summer days or tropical-themed parties. The lime glaze enhances the flavor, making every bite a delight.

S’mores Cheesecake Crockpot Cupcakes

S’mores and cheesecake come together in these decadent crockpot cupcakes, combining the best of both desserts. The creamy cheesecake base is topped with graham cracker crumbs and gooey marshmallows, making these cupcakes a delightful take on a campfire classic. The slow cooking method ensures a rich, creamy texture and a perfect balance of flavors.

Ingredients:

• 1 box of graham cracker cake mix
• 1 cup water
• 1/2 cup vegetable oil
• 3 large eggs
• 1 cup cream cheese (softened)
• 1/2 cup mini marshmallows
• 1/4 cup chocolate chips
• 1/2 cup graham cracker crumbs (for topping)

Instructions:

1. In a large bowl, combine the graham cracker cake mix, water, vegetable oil, and eggs. Stir until smooth.
2. In a separate bowl, mix the softened cream cheese with a little sugar to sweeten it.
3. Spray the crockpot with non-stick spray and pour half of the batter into it.
4. Spoon the cream cheese mixture on top of the batter and swirl it gently with a spoon.
5. Pour the remaining batter over the top and spread it evenly.
6. Cover and cook on low for 2-2.5 hours, checking for doneness with a toothpick.
7. Once cooled, top with marshmallows, chocolate chips, and graham cracker crumbs.

S’mores cheesecake crockpot cupcakes are the ultimate indulgence, offering creamy cheesecake with the familiar taste of s’mores. The marshmallows and chocolate chips create a gooey, delicious topping, while the graham cracker crust adds crunch. These cupcakes are perfect for anyone who loves cheesecake and s’mores in equal measure, and they’re sure to be a crowd-pleaser at any gathering.

Note: More recipes are coming soon!