30+ Scrumptious Dutch Oven Cupcake Recipes to Sweeten Your Day

Dutch ovens are incredibly versatile kitchen tools, and they’re not just for stews, roasts, and bread! One of the most delightful surprises you can bake in a Dutch oven is cupcakes.

The unique heat distribution and ability to trap moisture make the Dutch oven an ideal tool for baking moist, fluffy cupcakes every time.

Whether you’re looking for something decadent, fruity, or even a little unexpected, Dutch ovens offer endless possibilities for creative cupcake recipes.

In this blog, we’ll explore over 30 mouthwatering Dutch oven cupcake recipes that cater to every taste and occasion.

From classic chocolate and vanilla to fun, unexpected flavor combinations, these recipes are perfect for everything from family gatherings to casual weeknight treats.

With step-by-step instructions and helpful tips, you’ll discover how easy and rewarding it is to bake cupcakes in your Dutch oven.

So, grab your Dutch oven and your favorite cupcake liners, and let’s get baking!

30+ Scrumptious Dutch Oven Cupcake Recipes to Sweeten Your Day

Baking cupcakes in a Dutch oven is a fun and innovative way to enjoy delicious homemade treats.

Whether you’re an experienced baker or a beginner, these 30+ recipes will open up a world of possibilities, allowing you to experiment with flavors, textures, and fillings that you might never have considered before.

The Dutch oven’s even heat and ability to create a perfect moist crumb make it an excellent tool for cupcake baking.

No matter what the occasion, these cupcakes will delight your friends and family with their rich flavors and delightful textures.

So, why not make your next batch of cupcakes a Dutch oven masterpiece?

With these 30+ Dutch oven cupcake recipes, you’re sure to find a favorite that will make your baking even more exciting and rewarding!

Classic Vanilla Dutch Oven Cupcakes

These classic vanilla cupcakes made in a Dutch oven are soft, fluffy, and bursting with vanilla flavor. Perfect for any occasion, they offer a great alternative to traditional oven-baked cupcakes, especially when you’re cooking outdoors or in places without access to a conventional oven. With a light crumb and a simple vanilla buttercream topping, these cupcakes are guaranteed to impress.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk

For the buttercream:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1-2 tbsp milk (if needed for consistency)

Instructions:

1. Prepare the Dutch oven by placing a layer of parchment paper or lightly greasing the bottom. Set a trivet or a few small metal rings in the Dutch oven to raise the cupcakes off the base, preventing them from burning.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the butter, eggs, vanilla, and milk. Mix until smooth and well-combined. Be careful not to over-mix.
4. Spoon the batter into cupcake liners or directly into a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
5. Cover the Dutch oven with the lid, and heat it over medium-low heat. Use about 20-25 charcoal briquettes, placing 14 on top of the lid and 10 underneath for even cooking. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
6. While the cupcakes bake, prepare the buttercream by beating the softened butter until smooth, then gradually adding powdered sugar, vanilla, and milk. Adjust the consistency with more milk if needed.
7. Once the cupcakes are done, allow them to cool completely before frosting with the buttercream.

These vanilla cupcakes baked in a Dutch oven are the epitome of simple yet delightful baking. Their tender crumb paired with the sweet and creamy buttercream offers the perfect treat for any celebration. Whether you’re camping or simply looking for a fun way to bake, this recipe will become a staple in your outdoor baking repertoire.

Chocolate Dutch Oven Cupcakes with Ganache

For chocolate lovers, these moist and rich chocolate cupcakes made in a Dutch oven are a dream come true. Topped with a luscious chocolate ganache, these cupcakes are decadent, fudgy, and full of deep cocoa flavor. Whether served for dessert at a family gathering or as a treat at a camping trip, these cupcakes are sure to satisfy your sweet tooth.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 cup milk
• ½ cup boiling water

For the ganache:

• 4 oz semisweet chocolate
• ½ cup heavy cream

Instructions:

1. Preheat the Dutch oven by placing a trivet or metal rings at the bottom, ensuring the cupcakes won’t burn.
2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the eggs, oil, vanilla, and milk to the dry ingredients. Mix until well combined.
4. Gradually add the boiling water to the batter. It will be runny, but this ensures a moist texture.
5. Spoon the batter into cupcake liners or a muffin tin placed inside the Dutch oven, filling each about ¾ full.
6. Cover the Dutch oven with its lid and heat it over medium-low heat, using 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes or until a toothpick comes out clean.
7. While the cupcakes bake, make the ganache by heating the cream in a small saucepan over medium heat. Once it begins to simmer, pour it over the chopped chocolate in a heatproof bowl. Stir until smooth and glossy.
8. Once the cupcakes are baked and completely cooled, pour or drizzle the ganache over each cupcake.

These chocolate Dutch oven cupcakes are a chocolate lover’s paradise. The rich, fudgy texture paired with the creamy ganache offers a truly indulgent treat. Perfect for any event, these cupcakes are a guaranteed hit, whether baked at home or out in nature. The Dutch oven ensures a moist and tender crumb that will leave everyone craving more.

Lemon and Blueberry Dutch Oven Cupcakes

These light and refreshing lemon and blueberry cupcakes are a perfect balance of tart and sweet. The tangy lemon zest in the batter complements the juicy blueberries, creating a burst of flavor in each bite. Ideal for springtime or any occasion that calls for a fruity dessert, these Dutch oven cupcakes are easy to make and full of fresh ingredients.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 2 tbsp lemon zest
• 1 tbsp lemon juice
• ½ cup milk
• ¾ cup fresh blueberries (or frozen, but thawed)

For the glaze:

• 1 cup powdered sugar
• 2 tbsp lemon juice

Instructions:

1. Prepare the Dutch oven by lining it with parchment paper or greasing it lightly, and place a trivet at the bottom.
2. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the butter, eggs, lemon zest, and lemon juice until creamy.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined.
5. Gently fold in the blueberries, being careful not to break them.
6. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each cup about ¾ full.
7. Place the lid on the Dutch oven, and cook over medium-low heat with 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
8. To make the glaze, mix the powdered sugar and lemon juice in a bowl until smooth. Drizzle over the cooled cupcakes.

These lemon and blueberry cupcakes are a burst of sunshine in every bite. The fresh flavors of lemon and blueberries combine for a light and sweet treat that’s perfect for warm weather. The Dutch oven method ensures the cupcakes stay soft and moist, making them a delightful dessert for any occasion, whether you’re at home or on an outdoor adventure.

Cinnamon Spice Dutch Oven Cupcakes

These cinnamon spice cupcakes are a comforting treat that combines the warmth of cinnamon with a hint of nutmeg and cloves. Baked in a Dutch oven, they are perfect for cozy gatherings or chilly evenings. Topped with a simple cream cheese frosting, they offer a perfect balance of spice and sweetness, making them a crowd-pleasing dessert for any season.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Line the Dutch oven with parchment paper or grease it lightly. Place a trivet or small metal rings at the bottom.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, beat the butter, eggs, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the buttermilk, and mix until just combined.
4. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
5. Place the lid on the Dutch oven and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath) for 18-22 minutes or until a toothpick comes out clean.
6. While the cupcakes cool, beat together the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, beating until fluffy.
7. Frost the cooled cupcakes with the cream cheese frosting.

These cinnamon spice cupcakes are perfect for when you crave something cozy and fragrant. The combination of spices gives them a rich, comforting flavor, while the cream cheese frosting adds a creamy, tangy finish. The Dutch oven method ensures the cupcakes are perfectly moist, making them an ideal dessert for both casual and special occasions.

Pumpkin Spice Dutch Oven Cupcakes

These pumpkin spice cupcakes capture the essence of fall with their spiced pumpkin flavor and moist, tender crumb. Perfect for autumn gatherings, they bring together the sweetness of pumpkin, cinnamon, nutmeg, and cloves, creating a cozy and delicious treat. Topped with a rich cream cheese frosting, these cupcakes are sure to become a seasonal favorite.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• ½ tsp salt
• 1 cup canned pumpkin puree
• 2 large eggs
• ½ cup vegetable oil
• 1 tsp vanilla extract

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prepare the Dutch oven by greasing it lightly or lining it with parchment paper, and place a trivet at the bottom.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract. Stir the wet ingredients into the dry mixture until just combined.
4. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
5. Cover the Dutch oven with the lid and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
6. While the cupcakes are cooling, make the cream cheese frosting by beating together the softened cream cheese and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy.
7. Frost the cooled cupcakes with the cream cheese frosting.

These pumpkin spice cupcakes are the perfect fall treat, full of warm spices and the richness of pumpkin. The cream cheese frosting adds a luscious, tangy sweetness that complements the spiced flavor of the cupcakes beautifully. Whether you’re baking indoors or outdoors, these cupcakes will fill your kitchen with the cozy scents of autumn, making them a must-try for any seasonal celebration.

Coconut Cream Dutch Oven Cupcakes

These coconut cream cupcakes are a tropical delight that bring a taste of the islands to your table. The moist coconut-flavored cupcakes are paired with a rich coconut cream frosting, creating a dessert that’s both exotic and comforting. Baked in a Dutch oven, these cupcakes are perfect for outdoor gatherings or as a refreshing treat during warm weather.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup coconut milk (full-fat)
• ½ cup shredded coconut (unsweetened)

For the coconut cream frosting:

• 1 cup heavy cream
• ¼ cup powdered sugar
• 1 tsp vanilla extract
• ½ cup shredded coconut, toasted

Instructions:

1. Grease the Dutch oven or line it with parchment paper, and place a trivet at the bottom.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the butter, eggs, and vanilla extract until smooth. Gradually add the dry ingredients in alternating additions with the coconut milk, mixing until just combined.
4. Fold in the shredded coconut for added texture.
5. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
6. Cover the Dutch oven with the lid and bake over medium-low heat using about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes or until a toothpick comes out clean.
7. To make the coconut cream frosting, whip the heavy cream and powdered sugar together until stiff peaks form. Stir in the vanilla extract and toasted shredded coconut.
8. Frost the cooled cupcakes with the coconut cream frosting.

These coconut cream cupcakes are an indulgent tropical treat that transports you to a sunny beach with each bite. The soft coconut-flavored cupcakes, paired with the luscious coconut cream frosting, make for a perfect dessert to serve at any occasion. With the Dutch oven method, the cupcakes come out light and fluffy, making this recipe a must-try for anyone craving a tropical-inspired baked good.

Maple Pecan Dutch Oven Cupcakes

These maple pecan cupcakes are the perfect blend of nutty and sweet, combining the warmth of maple syrup with the rich flavor of toasted pecans. The cupcakes are moist and fragrant, with a slight crunch from the pecans, and are topped with a velvety maple frosting. Ideal for fall gatherings or a cozy treat any time of the year, these cupcakes are a delicious way to celebrate the season.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup brown sugar, packed
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ¼ cup maple syrup
• 1 tsp vanilla extract
• ½ cup milk
• ¾ cup toasted pecans, chopped

For the maple frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• ¼ cup maple syrup
• 1 tsp vanilla extract

Instructions:

1. Grease the Dutch oven or line it with parchment paper, and place a trivet or metal rings at the bottom.
2. In a bowl, whisk together the flour, brown sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the softened butter with eggs, maple syrup, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until well combined.
5. Gently fold in the chopped toasted pecans.
6. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
7. Cover the Dutch oven with the lid and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes, or until a toothpick comes out clean.
8. While the cupcakes cool, make the maple frosting by beating the softened butter with powdered sugar, maple syrup, and vanilla extract until smooth and fluffy.
9. Frost the cooled cupcakes with the maple frosting.

These maple pecan cupcakes offer the perfect balance of sweet maple flavor and crunchy pecans. The moist cake, combined with the rich maple frosting, provides a warm, comforting treat that’s perfect for any autumn celebration. Baked in a Dutch oven, these cupcakes have a soft, melt-in-your-mouth texture that makes them irresistible. They’re a must-try for anyone who loves the taste of maple and nuts.

Strawberry Shortcake Dutch Oven Cupcakes

Inspired by the classic strawberry shortcake, these cupcakes are light, airy, and packed with fresh strawberry flavor. Made with a fluffy vanilla base and topped with sweetened whipped cream and fresh strawberries, they’re a refreshing dessert perfect for summer picnics or casual gatherings. The Dutch oven method ensures a soft and tender texture, making these cupcakes a delightful treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup fresh strawberries, diced

For the whipped cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Line the Dutch oven with parchment paper or grease it lightly, and place a trivet at the bottom.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Beat the softened butter, eggs, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the buttermilk, and mix until just combined.
4. Gently fold in the diced strawberries, ensuring they’re evenly distributed in the batter.
5. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
6. Place the lid on the Dutch oven and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
7. While the cupcakes cool, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
8. Once the cupcakes are completely cooled, top each with a dollop of whipped cream and a few fresh strawberry slices.

These strawberry shortcake cupcakes are a perfect blend of light, fruity flavors and creamy texture. The fluffy vanilla cupcakes, topped with freshly whipped cream and strawberries, offer a refreshing and satisfying dessert. Whether you’re enjoying them on a warm summer day or at a festive gathering, these cupcakes will be a hit. The Dutch oven method ensures they stay moist and tender, making them a great choice for any occasion.

Gingerbread Dutch Oven Cupcakes

These gingerbread cupcakes are a warm, spiced treat perfect for the holiday season. With the bold flavors of ginger, cinnamon, and molasses, these cupcakes bring all the cozy comfort of gingerbread cookies in cupcake form. Topped with a rich cream cheese frosting, they’re the ultimate festive dessert that will fill your home with the sweet aromas of the season.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup brown sugar, packed
• 1 tsp baking powder
• 1 tsp ground ginger
• 1 tsp ground cinnamon
• ¼ tsp ground cloves
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ¼ cup molasses
• 1 tsp vanilla extract
• ½ cup milk

For the cream cheese frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Grease the Dutch oven or line it with parchment paper, and place a trivet at the bottom.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, ginger, cinnamon, cloves, baking soda, and salt.
3. In another bowl, beat the butter, eggs, molasses, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the milk, and mix until well combined.
4. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
5. Cover the Dutch oven with the lid and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes or until a toothpick comes out clean.
6. While the cupcakes cool, make the cream cheese frosting by beating the softened cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract until light and fluffy.
7. Frost the cooled cupcakes with the cream cheese frosting.

These gingerbread cupcakes offer the perfect holiday treat, with a delicious blend of spices and a touch of molasses. The rich cream cheese frosting balances out the warm flavors of the gingerbread, making each bite a festive delight. Whether you’re serving them at a holiday party or enjoying them with a cup of tea, these cupcakes are sure to become a seasonal favorite. The Dutch oven method ensures that the cupcakes stay tender and perfectly baked every time.

Mocha Espresso Dutch Oven Cupcakes

For coffee lovers, these mocha espresso cupcakes offer a perfect balance of rich, bold coffee flavor and the sweetness of chocolate. Made with both cocoa powder and brewed espresso, these cupcakes provide a delightful caffeine kick paired with a moist texture. The decadent espresso buttercream frosting adds an extra layer of coffee flavor, making these cupcakes a perfect treat for any coffee enthusiast or dessert lover.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ¼ cup brewed espresso (cooled)
• 1 tsp vanilla extract
• ½ cup buttermilk

For the espresso buttercream:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 2 tbsp brewed espresso (cooled)
• 1 tsp vanilla extract

Instructions:

1. Grease the Dutch oven or line it with parchment paper, and place a trivet at the bottom.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, beat the softened butter, eggs, brewed espresso, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the buttermilk, and mix until just combined.
4. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
5. Place the lid on the Dutch oven and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes, or until a toothpick comes out clean.
6. While the cupcakes cool, make the espresso buttercream by beating the softened butter and powdered sugar together until smooth. Gradually add the brewed espresso and vanilla extract, and beat until fluffy.
7. Frost the cooled cupcakes with the espresso buttercream.

These mocha espresso cupcakes offer a deliciously rich and decadent coffee and chocolate experience. The combination of cocoa and espresso in the cupcakes is perfectly complemented by the smooth espresso buttercream, creating an irresistible dessert for coffee lovers. Whether served as a post-meal treat or enjoyed with a cup of coffee, these cupcakes are perfect for any occasion.

Orange Blossom Dutch Oven Cupcakes

These light and fragrant orange blossom cupcakes are infused with the delicate flavor of orange flower water, creating a refreshing and floral twist on the classic citrus cupcake. The fluffy texture and aromatic citrus notes make these cupcakes a delightful choice for spring or summer gatherings. Topped with a smooth, tangy orange glaze, they offer a sweet and zesty treat perfect for any celebration.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 2 tbsp orange flower water
• 1 tbsp fresh orange zest
• ½ cup buttermilk
• 2 tbsp fresh orange juice

For the orange glaze:

• 1 cup powdered sugar
• 2 tbsp fresh orange juice
• 1 tsp orange zest

Instructions:

1. Grease the Dutch oven or line it with parchment paper, and place a trivet at the bottom.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the butter, eggs, orange flower water, and orange zest until smooth. Gradually add the dry ingredients, alternating with the buttermilk and fresh orange juice, mixing until just combined.
4. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
5. Place the lid on the Dutch oven and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes, or until a toothpick comes out clean.
6. While the cupcakes cool, make the orange glaze by whisking together powdered sugar, fresh orange juice, and orange zest until smooth.
7. Drizzle the cooled cupcakes with the orange glaze.

These orange blossom cupcakes offer a delicate and refreshing citrus flavor, ideal for spring or summer occasions. The floral notes from the orange flower water pair beautifully with the tangy orange glaze, creating a cupcake that’s both aromatic and sweet. Perfect for a garden party or an afternoon tea, these cupcakes baked in a Dutch oven have a light and tender crumb, making them a truly unique and delightful treat.

Apple Cinnamon Dutch Oven Cupcakes

These apple cinnamon cupcakes combine the best of fall flavors—warm cinnamon and tender apple—in a soft, moist cupcake. Filled with chunks of fresh apple and a dash of cinnamon, these cupcakes offer a comforting taste of autumn in every bite. Topped with a spiced buttercream frosting, they’re perfect for chilly evenings, holiday gatherings, or as a sweet snack with a warm drink.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ½ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 ½ cups peeled and diced apples (about 1 medium apple)

For the spiced buttercream frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1 tbsp milk (if needed for consistency)

Instructions:

1. Grease the Dutch oven or line it with parchment paper, and place a trivet at the bottom.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the butter, eggs, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the milk, and mix until just combined.
4. Gently fold in the diced apples, ensuring they’re evenly distributed in the batter.
5. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
6. Cover the Dutch oven with the lid and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
7. While the cupcakes cool, make the spiced buttercream by beating the softened butter and powdered sugar together until smooth. Add the vanilla extract and ground cinnamon, and adjust the consistency with milk if necessary.
8. Frost the cooled cupcakes with the spiced buttercream frosting.

These apple cinnamon cupcakes are a perfect way to celebrate the flavors of autumn. The soft, cinnamon-spiced cupcakes, combined with chunks of sweet apple, create a comforting and flavorful dessert. Topped with a spiced buttercream frosting, they’re the ideal treat for holiday gatherings or a cozy afternoon snack. The Dutch oven baking method ensures that these cupcakes are always tender and moist, making them an irresistible addition to any dessert table.

Chocolate Mint Dutch Oven Cupcakes

These chocolate mint cupcakes are a decadent treat that combines the richness of chocolate with the refreshing coolness of mint. The cupcakes are made with a rich cocoa batter and infused with mint extract for a refreshing flavor. Topped with a mint chocolate ganache frosting, they offer a perfect balance of indulgence and freshness, making them ideal for holiday gatherings or any time you crave a chocolate-mint dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp peppermint extract
• ½ cup milk
• ½ cup boiling water

For the mint chocolate ganache frosting:

• 4 oz semisweet chocolate, chopped
• ¼ cup heavy cream
• 1 tsp peppermint extract
• 1 tbsp unsalted butter

Instructions:

1. Grease the Dutch oven or line it with parchment paper, and place a trivet at the bottom.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Beat the butter, eggs, and peppermint extract together until smooth. Gradually add the dry ingredients, alternating with the milk, and mix until well combined.
4. Stir in the boiling water to thin the batter. The batter will be thin, but that’s normal.
5. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
6. Cover the Dutch oven with the lid and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes, or until a toothpick comes out clean.
7. While the cupcakes cool, make the mint chocolate ganache frosting by heating the heavy cream in a small saucepan until it just begins to simmer. Pour over the chopped chocolate and let it sit for 2-3 minutes, then stir until smooth. Add the peppermint extract and butter, mixing until glossy.
8. Frost the cooled cupcakes with the mint chocolate ganache frosting.

These chocolate mint cupcakes are an irresistible blend of rich chocolate and refreshing mint. The deep chocolate flavor of the cupcakes pairs perfectly with the smooth, glossy mint chocolate ganache, making them a delightful treat for any occasion. Whether you’re celebrating the holidays or simply indulging in a sweet treat, these cupcakes, baked in a Dutch oven, are sure to impress with their tender crumb and indulgent flavor.

Lemon Poppy Seed Dutch Oven Cupcakes

These lemon poppy seed cupcakes are light, fresh, and packed with vibrant citrus flavor. The tangy lemon zest and juice are perfectly complemented by the crunch of poppy seeds, creating a delightful combination in every bite. Topped with a zesty lemon glaze, they offer a refreshing and aromatic dessert ideal for spring and summer gatherings or a light afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 2 tbsp fresh lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 tbsp poppy seeds

For the lemon glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Grease the Dutch oven or line it with parchment paper, and place a trivet at the bottom.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, beat the softened butter, eggs, lemon zest, lemon juice, and vanilla extract until smooth. Gradually add the dry ingredients, alternating with the buttermilk, and mix until just combined.
4. Stir in the poppy seeds.
5. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
6. Cover the Dutch oven with the lid and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes, or until a toothpick comes out clean.
7. While the cupcakes cool, make the lemon glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
8. Drizzle the cooled cupcakes with the lemon glaze.

These lemon poppy seed cupcakes are a perfect balance of fresh citrus flavor and light, airy texture. The zestiness of the lemon glaze elevates the natural citrus notes in the cupcakes, making them a delightful treat for any occasion. Whether you’re hosting a spring brunch or simply want a light dessert, these cupcakes are sure to bring a refreshing burst of flavor with every bite.

Raspberry Almond Dutch Oven Cupcakes

These raspberry almond cupcakes are a fruity and nutty treat, perfect for those who enjoy a sweet and slightly tart flavor combination. The cupcakes are made with a subtle almond flavor and filled with juicy, fresh raspberries, making each bite a delightful balance of sweetness and tartness. Topped with a sweet almond buttercream, these cupcakes are a beautiful and delicious addition to any dessert table.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp almond extract
• ½ cup buttermilk
• 1 cup fresh raspberries

For the almond buttercream frosting:

• ½ cup unsalted butter, softened
• 2 cups powdered sugar
• 1 tsp almond extract
• 2 tbsp heavy cream

Instructions:

1. Grease the Dutch oven or line it with parchment paper, and place a trivet at the bottom.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Beat the softened butter, eggs, almond extract, and buttermilk until smooth. Gradually add the dry ingredients and mix until just combined.
4. Gently fold in the fresh raspberries.
5. Spoon the batter into cupcake liners or a muffin tin that fits inside the Dutch oven, filling each about ¾ full.
6. Cover the Dutch oven with the lid and bake over medium-low heat with about 20-25 charcoal briquettes (14 on top, 10 underneath). Bake for 18-22 minutes, or until a toothpick comes out clean.
7. While the cupcakes cool, make the almond buttercream by beating the softened butter with powdered sugar and almond extract. Gradually add the heavy cream and beat until fluffy and smooth.
8. Frost the cooled cupcakes with the almond buttercream frosting.

These raspberry almond cupcakes are a delightful combination of nutty almond flavor and juicy raspberry sweetness. The soft, tender crumb and fruity filling make them a refreshing yet indulgent treat. Topped with the smooth almond buttercream frosting, these cupcakes offer a perfect balance of flavor and texture. Ideal for any special occasion or as a sweet snack, they’re sure to impress guests with their beautiful appearance and delicious taste.

Note: More recipes are coming soon!