Day 1:
Cupcake:
190g (1 1/2 cups) all-purpose flour
200g (1 cup) granulated sugar
25g (1/3 cup) natural unsweetened cocoa
1 tsp baking soda
1/2 tsp salt
8 fl oz (1 cup) warm coffee, or 8 fluid oz
1 Tbsp white distilled vinegar
78 ml (1/3 cup) olive oil or vegetable oil
1 large egg, room temperature
2 tsp vanilla extract
12 cupcake liners
1 cupcake/muffin pan
2 medium bowls
Spoon/spatula
Frosting:
150ml (or ½ cup + 2 tablespoons) milk
100g (or ½ cup) granulated sugar
3 large egg yolks (55g, or a little over 3 tablespoons)
2 teaspoons cornstarch
350g (or 1½ cups + 2 teaspoons) unsalted butter, softened at room temperature
¼ teaspoon vanilla extract
table salt to taste, optional
1 medium bowl that can fit on top of the saucepan
Whisk
1 medium saucepan

Day 2:
Cupcake:
250 g (1 1/2 cups) plain flour
200 g (1 cup) sugar
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
1 tsp salt
180 g (3/4 cup) melted butter, cooled
240 ml (1 cup) milk
1 large egg
1 tsp vanilla extract 
Frosting:
4 egg whites large, room temperature
267g (1 1/3 cups) granulated sugar 
1/4 tsp salt optional
16 ounces unsalted butter (2 cups), room temperature cut into 1-inch pieces
1 tsp pure vanilla extract optional
1/4 tsp cream of tartar
1/3 cup (79mL) water 

Day 3:
Cupcake:
1 1/4 cup (160 grams) all-purpose flour
1 teaspoon baking soda
1/4 teaspoon fine sea salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1/4 teaspoon ground cardamom, optional
1/8 teaspoon freshly grated nutmeg, optional
1/2 cup (118 ml) canola or other vegetable oil
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) lightly packed brown sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups (150 grams) grated peeled carrots (2 to 3 medium carrots)
Frosting:
8 ounces (226 grams) full-fat block cream cheese, softened to room temperature
1/2 cup (115 grams) unsalted butter, softened to room temperature
1 teaspoon vanilla extract
Pinch fine sea salt
3 cups (360 grams) powdered sugar (confectioners sugar), plus more as needed
Pinch ground cinnamon or ground cardamom, optional

Day 4:
Cupcake:
1 and 2/3 cups (209g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (200g) granulated sugar
1/2 cup (115g) unsalted butter, melted and slightly cooled
2 egg whites*
1/4 cup (60g) sour cream or plain yogurt (Greek or regular yogurt)
3/4 cup (180ml) milk*
2 teaspoons pure vanilla extract
Filling:
2 cups diced strawberries (about 10 medium strawberries finely diced)
1/2 cup (100g) granulated sugar
2 Tablespoons (16g) cornstarch mixed with 2 teaspoons warm water to rid clumps
Frosting:
2 cups heavy cream, chilled
1 cup icing (confectioners) sugar
1 tsp vanilla extract

Day 5:
Cupcake:
 1 1/4 cups all-purpose flour
1 1/4 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 large eggs, room temperature
2 tsp pure vanilla extract
1/2 cup buttermilk, or plain kefir, room temperature 
Frosting:
2 cups diced strawberries (about 10 medium strawberries finely diced)
1/2 cup (100g) granulated sugar
2 Tablespoons (16g) cornstarch mixed with 2 teaspoons warm water to rid clumps

On the second day we will be working with hot sugar and adult assistance is requested. 
Please keep any dietary restrictions in mind when looking over the supply list and let me know of any allergens so that we can discuss alternative ingredients.