I like to keep the sponge, fairly neutral and use the natural flavours of seasonal fruit to make the buttercream. This way, it is not overwhelming and keeps sugar to a minimum. Sizes are mini and regular , but can also make it into a cake and vice versa . Most can be made Vegan, and/or Gluten Free.
Vanilla with Vanilla, Rose, or Violet Buttercream
Chocolate with Chocolate or Vanilla (black and white) or Violet Buttercream
Carrot Cake Cupcake : Made with Organic Carrots, and Sunflower Oil, with a Cream Cheese Buttercream can also be Vegan, and/or Gluten-Free
Coconut Cupcakes: usually a vanilla sponge and Buttercream made with Coconut Milk and dipped in Shredded Coconut , can also be made Vegan and/or Gluten-Free
Strawberry Cupcakes: Vanilla or Strawberry infused sponge, with fresh Strawberry Buttercream.