It's the last remaining days of National Cupcake Week - a seven day celebration of all the flavours, fillings and delights of your favourite treat.

The annual event was from Monday, September 19 and ends Sunday, September 25.

Now in its eighth year, it recognises some of the more weird and whacky designs made by bakers.

But it's not just the professional who can get involved, everyone is welcome to create their own versions of the cake.

If you're tired of the same old recipes try these yummy treats instead - go on, bake a batch and treat yourself to a cupcake or three!

Coffee and milk chocolate

Recipe by Aldi

Serves: 6 people

Prep time: 40 minutes

Cooking time: 20 minutes


120g The Pantry plain flour

120g The Pantry caster sugar

2 x tsp baking powder

100g Greenvale unsalted butter

1 x 100g block Dairyfine milk chocolate

2 x medium eggs - whisked

200ml semi skimmed milk


225g Silver Spoon icing sugar

100g Greenvale unsalted butter

1 x tsp Alcafe rich roast coffee granules

Some boiling water


  1. Preheat the oven to 170°C/325°F/Gas Mark 3.
  2. Line a 12 hole muffin tin with paper cases.
  3. Mix the flour, caster sugar and baking powder together and mix well, cut up the butter into small pieces and rub into the mixture, until it resembles fine breadcrumbs.
  4. Break up the chocolate, put into a small heatproof dish, and then put this over a pan with some boiling water under - to melt the chocolate.
  5. Mix the melted chocolate with the milk and whisked eggs - then lightly mix into the flour mixture and allow to firm for 2 mins.
  6. Divide this between the paper cases.
  7. Bake for 15/20 minutes until a cocktail stick inserted into a cake comes out clean.
  8. Allow to cool in the tin while you make the icing.
  9. Dissolve the coffee in a little boiling water.
  10. Mix this with the butter and then beat in the icing sugar.
  11. Use this to decorate the cakes.

    Pumpkin and cinnamon cakes

    Recipe by Morrisons

    Serves 12

    Prep time: 15 minutes

    Cook time: 30 minutes


    1 very small pumpkin, about 500g

    225g plain flour

    1 tsp baking powder

    1 tsp ground cinnamon

    200g caster sugar

    250ml vegetable oil

    2 medium eggs

    1 tsp vanilla flavouring

    For the frosting:

    200g Morrisons Eat Smart extra light soft cheese

    1 tsp vanilla flavouring

    450g icing sugar, sifted

    ground cinnamon, to serve


    1. Preheat the oven to 180°C/350°F/Gas 4. Line a 12-hole muffin tin with paper muffin cases. Cut the pumpkin in half, scoop out the seeds with a spoon, then peel. Coarsely grate the pumpkin to give 375g of flesh.
    2. In a large bowl, sift in the flour, baking powder and cinnamon. Stir in the grated pumpkin.
    3. In a separate bowl, mix the sugar, oil, vanilla flavouring and eggs together. Add to the flour mixture and fold in gently until just combined – don’t over mix or the cakes will be tough.
    4. Spoon into the prepared tin. Cook for 20-25 minutes or until risen and spongy to the touch. Remove from the oven and leave to cool completely on a wire rack.
    5. Beat the frosting ingredients together until smooth. Divide generously between the cooled cakes using the back of a spoon to swirl the tops. Sprinkle with a little more cinnamon if you wish.

    Red velvet

    Recipe by Aldi

    Serves: 6 people

    Prep time: 20 minutes

    Cooking time: 20 minutes


    180g Greenvale perfect for baking spread

    180g The Pantry caster sugar

    160g The Pantry self raising flour

    20g cocoa powder

    3 large eggs

    10g tube red food gel

    ½ tsp vanilla essence

    12 The Pantry paper cup cases

    200g Choceur white chocolate

    200g soft plain cheese

    110g Greenvale unsalted butter

    12 hole bun tin

    1. Put the flour, sugar, eggs, spread, cocoa powder and the food colouring in a food processor and blend until well mixed.
    2. Put the paper cases in the tin and divide the mixture between them.
    3. Bake in the oven for about 15 minutes to rise until just firm to the touch.
    4. Allow to cool.
    5. Break up the chocolate and put into a heat-resistant bowl, along with the butter, over a pan of boiling water and stir until melted.
    6. Make sure the bottom of the bowl doesn’t touch the water.
    7. Remove the bowl from the pan, add the soft cheese and whisk well.
    8. Allow to cool and then pipe over the top of the cupcakes.


    Recipe by Asda

    Serves 12

    Prep time: 15 minutes

    Cook time: 20 minutes


    3 eggs

    100ml sunflower oil

    50g demerara sugar

    200g Nutella

    225g gluten-free plain flour

    2tsp gluten-free baking powder

    250g Nutella for topping

    200g 50% less fat soft cheese

    30g toasted chopped hazelnuts


    1. Preheat the oven to 180°C/160°C Fan/Gas 4. Line a 12-hole muffin tin with paper cases.
    2. Whisk together the eggs, oil, sugar and Nutella until smooth. Sift in the flour and baking powder and fold in thoroughly. Divide between the muffin cases and bake for 20 minutes until well risen and springy to the touch. Cool on a rack.
    3. To make the topping, beat together the Nutella and soft cheese. Spoon into a piping bag fitted with a star nozzle. Pipe swirls of the icing on top of each cake and sprinkle with the chopped hazelnuts.