Get Baking

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Being an avid baker myself, I love trying out new recipes and experimenting with different flavors in my cupcakes. Cupcakes are petite and easier to serve as compared to cakes. There are endless possibilities to the variation of cupcake flavours; cupcakes can be made with different ingredients, filled with a wide variation of filling and topped with different types of frosting – buttercream, royal icing, whipped cream… depending on the individual’s taste preference and imagination.

As a Malaysian local, I love my local delicacies- Ondeh-Ondeh, Dodol, Kuih Lapis, Kuih Ketayap etc. Incorporating the unique Malaysian flavors into cupcakes brings gastronomy to a whole new level.

And as promised, these cupcakes have super easy recipes that you can try at home!

1. Teh Tarik Cupcakes with Condensed Milk Frosting

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Teh Tarik is a one of the Mamak specialties; this condensed milk infused black tea is rich, creamy and makes a delightful cupcake flavor combination. It registers a full-bodied feel with a potent kick of sweetness in your mouth, a perfect snack to serve for minum petang(tea time).

Ingredients

For cupcake:

• 200g unsalted butter, softened
• 150g sugar
• 120g eggs, weighed without shell
• 225g plain flour
• 250g fresh milk
• 8g baking powder
• 5g black tea leaves

For condensed milk frosting:

• 200g butter
• 190g condensed milk
• 125g icing sugar

Recipe by The Straits Times here.

2. Torched Pandan Salted Egg Yolk Cupcakes

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You’ve probably heard of salted egg yolk croissants, waffles and donuts. Anything with salted egg yolk is undeniably delectable. This absolutely brilliant and easy recipe bakes fragrant pandan cupcakes with torched salted egg yolk filling that is crusted on the top but gooey on the inside. These cupcakes are to-die for!

Ingredients

For cupcake:

• 200g cake flour
• 1/2 tsp baking powder (double acting)
• 125g unsalted butter, softened
• 1/2 tsp salt
• 1/2 tsp vanilla paste
• 200g castor sugar
• 2 large eggs, at room temperature
• 100g coconut milk
• 2 tbsp pandan juice
• 1 tsp pandan paste

For salted egg yolk filling:

• 6 salted eggs
• 100g caster sugar
• 50g custard powder
• 55g full cream milk powder
• 60g milk
• 15g corn starch
• 80g butter, room temperature

Recipe by Oh Yellow Fingers here.

3. Milo Dinosaur Cupcakes

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Milo is definitely no stranger to all, this sweet, cholate malt beverage is consumed by almost every Malaysian household. Milo Dinosaur is a variation of Milo often sold in Mamaks, it is a cup of milo with an extra spoonful of powdered undissolved Milo added to it. Now, imagine that on a cupcake. It’s time to organize a tea party because this milo cupcake will bring all your neighbours to your yard.

Ingredients (makes 10-12 cupcakes)

For cupcake:

• 200g plain flour
• 50g caster sugar
• 1 tsp baking powder
• 1/2 tsp bicarb soda
• 200g Milo
• 1 tsp vanilla extract
• 180g sour cream
• 200g unsalted butter, softened
• 2 large eggs

For filling:

• 100g butter unsalted (softened)
• 1 tsp vanilla extract
• 150ml condensed milk

For milo frosting:

• 100g unsalted butter (softened)
• 100g icing sugar
• 150g Milo
• 40ml milk

Recipe by Captain Jaxe here.

4. Ondeh – Ondeh Cupcakes with Gula Melaka Filling & Coconut Whipped Cream

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Ondeh-Ondeh is a traditional Malaysian Kuih, a favourite local tea-time snack made out glutinous rice flour or sweet potato, filled with gula Melaka and coated with dessicated Coconut.

Out of all the Ondeh-ondeh cupcake recipes I have tried and tested, I can vouch that this recipe from Domestic Goddess Wannabe is the real deal. This recipe whips up fragrant and moist Pandan cupcakes; with rich coconut whipped cream topping that leaves an extremely palatable aftertaste in your mouth.

Ingredients

For cupcake:

• 1 1/2 cups plain flour, sifted
• 1 1/4 teaspoons baking powder, sifted
• 1/2 teaspoon salt
• 3/4 cups caster sugar
• 125g unsalted butter, at room temperature
• 2 tablespoons pandan extract
• 2 eggs
• 1/2 cup fresh milk

For filling:

• 200g gula melaka, cut into smaller pieces
• 150ml water
• 1/2 cup desiccated coconut
• 3 pieces pandan leaf, knotted

For coconut whipped Cream:

• 1 cup (240 ml) heavy whipping cream
• 1/4 cup caster sugar
• 1 teaspoon (5ml) vanilla extract
• 1 teaspoon (5ml) coconut extract

Recipe by Domestic Goddess Wannabe here.

5. Durian Hokkaido Chiffon Cupcakes

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Durian. This big thorny beast with strong aroma is the king of fruits; a tropical fruit that people either HATE or LOVE. Intensely.

Hokkaido Cupcake is a hit amongst young and old. Added with durian pulps, this tropical delicacy is perfect as party food or as dessert after meals. Hola Durian lovers, this easy recipe is a must-try!

Ingredients(Makes 6-8cups)

• 3 Egg Yolks
• 30g Caster Sugar
• 40ml Corn Oil
• 40ml Water/Fresh Milk
• 1/2 Teaspoon Vanilla Extract
• 80g Cake Flour
• 100g Durian Pulps
• 4 Egg Whites
• 30g Caster Sugar
• 1/4 Teaspoon Corn Starch

Recipe by Elena Guan here.

6. Huat Kueh/ Sweet Rice Cupcakes

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This tradional Teowchew delicacy – Huat Kueh is a local favourite. This Pandan flavoured steamed rice cakes can also be served in cupcake paper liners. It’s light and fluffy texture makes it a delightful snack that can be eaten after meals as it serves as a cherry on top of a hearty meal.

Ingredients (makes about 15 cupcakes)

• 250g Self-raising flour
• 1/2tsp baking powder
• 150g caster sugar (can be reduced further)
• 1 egg (large), lightly beaten
• 200ml pandan water (blend 6pcs pandan leaves with water)
• 45g corn oil

Recipe by Nasi Lemak Lover here.

7. Sirup Bandung Cupcakes

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Sirup Bandung is a popular drink in Malaysia, that is often sold in Mamaks. Its unique flavour is made of rose cordial syrup mixed with condensed milk. Whipped into cupcakes, these pretty pink cupcakes aren’t just a delightful sight but an appetizing treat.

Ingredients

For cupcake:

• 2 cups of your favourite Bandung drink
• 2 3/4 cups cake flour
• 2 1/2 tsp baking powder
• 16 tbsp butter (about 232g) pinch of salt
• 1 1/2 cups sugar
• 4 eggs room temperature
• 1 tsp vanilla

For frosting:

• 2 1/2 tbsp flour
• 1/2 cup milk
• 1/2 cup fine sugar
• 1/2 cup butter
• 1/2 tsp vanilla
• 2-4 tbsp condensed milk

Recipe by Chocolate & Nad here.

8. Cendol Cupcakes

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Cendol is a traditional dessert that is popular in the Southeast Asian region, especially in Malaysia, Indonesia and Singapore. This delicacy is served with “green worm noodles” which are made out of rice flour and pandan essense, combined with red beans, palm sugar, coconut milk and shaved ice.

And of course, this list also includes an easy recipe for Cendol flavoured cupcakes. The refreshing twist on these cupcakes makes a perfect snack for pool parties on a hot day. Who’s up for a pool party?

Ingredients

For cupcake:

• 1 cup all-purpose flour
• 11/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup (115g) unsalted butter, at room temperature
• 3/4 cup granulated sugar
• 1 egg, at room temperature
• 1 egg white, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup unsweetened coconut milk
• 3/4 cup kidney beans (soaked overnight and cooked till soft with slight bite, reserve 1/4 cup for decoration)

For Gula Melaka Swiss Meringue Buttercream:

• 3 large egg whites, at room temperature
• 1/2 cup caster sugar
• 2/3 cup (150g) unsalted butter, cool but not cold (cut into cubes)
• 6 teaspoon gula melaka syrup
• 1/8 teaspoon salt

Recipe by Blue Tinged Dreams here.

9. Cempedak Cheese Cupcakes with Caramel Topping

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Cempedak is a local tropical fruit. Its sweet and fragrant taste makes a great combination with cream cheese, this unique tropical flavored cupcake is definitely worth trying.

Here’s what you need to bake this toothsome treat –

Ingredients

For cupcake:

• 250g (8oz) cream cheese
• 2 eggs, separated
• 1 tablespoon cornflour
• 1 cup chempedak flesh
• 1 cup sourcream
• 1/3 cup milk
• 150g Digestives biscuits, crumbled
• 70g (1/2 stick) butter

For topping:

• 7-8 roasted chempedak seeds
• ½ cup sugar
• 2 tablespoons water
• 2 tablespoons sour cream

Recipe by Food Diva Kitchen here.

10. Nasi Lemak Cupcakes with Peanut Buttercream

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The best has been saved for the last on this list, and I kid you not the title reads Nasi Lemak Cupcakes!

Nasi Lemak is a Malaysian dish served with fragrant coconut rice, sambal, fried peanuts, anchovies and an egg.

Who would have thought that this delicacy would have been recreated into a combination of sweet and savoury treat, and eaten for dessert? Paired with a cup of Nasi Lemak Tea by Ette Tea, this Nasi Lemak Recipe makes a good afternoon snack.

Ingredients

For cupcake:

• 1 and 1/2 cup all-purpose flour, sifted
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt 110g butter, flavoured with Ette Tea’s Nasi Lemak tea
• 3/4 cup caster sugar
• 2 eggs
• 1/2 cup milk
• 1 tsp coconut essence and a bit of green food colouring into it

For peanutbutter cream:

• Whites of 3 eggs
• 3/4 cup caster sugar
• 180g unsalted butter, cut into small pieces
• 2 tbsp peanut butter, unsalted

Recipe by Alpha Bakes here.

Spread the Malaysian love

Now what are you waiting for? It’s time to whip up these delicious recipes and impress your friends with these amazing cupcakes that are super easy to bake. Share your baking experiences with us in the comments section below and list down your favourite cupcake recipes from this list.

Keep calm and have a cupcake!