The white cup cakes recipe is an old one and is from the 1837 edition of Miss Leslie's Directions for Cookery by Eliza Leslie. Although these cupcakes are not iced, in the 19th century, they were usually frosted with boiled icing, so add it if you desire. 

The recipe for these cupcakes that are loosely based on the ones that can be purchased at the famous Magnolia Bakery in New York is adapted from the book Sweet Invention, A History of Dessert by Michael Krondl. The prepared batter results in approximately 24 cupcakes.

This recipe for chocolate cupcakes as made in Georgetown Cupcake, a well-known destination for beautifully crafted and decorated cupcakes. Both the cocoa and the chocolate chips are advised to be of high quality if desired to get the best results.

This recipe is for chocolate cupcakes as made by Kara Lind, the owner of Kara's Cupcakes, frequently listed as one of the best cupcake bakeries. The method of preparing is standard as with every other cupcake recipe, but with buttermilk instead of just milk, while the added flavor comes from the cream cheese frosting and the candied walnuts.

This recipe for vanilla cupcakes with the accompanying frosting is courtesy of Bobby Lloyd, Chief Baking Operator at New York's Magnolia Bakery. It consists of vanilla-flavored cupcakes that are topped with vanilla buttercream.