Cupcake Recipes

 

Angel Food Cupcakes

INGREDIENTS: 1 1/4 cups all purpose flour, 1 1/2 cups sugar, 12 egg whites from large eggs (enough for 1 1/2 cups), 1 1/2 tsp. cream of tartar, 1/4 tsp. salt, 1 1/2 tsps. vanilla extract.

DIRECTIONS: Preheat oven to 350 degrees. Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute. Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes. Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl. Mix flour and remaining 1/2 cup sugar together. Spoon 1/4 of mixture at a time over egg whites, folding gently between each addition. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry. Makes 12 to 18 cupcakes.

 

 

Apple Cupcakes

INGREDIENTS: 2 cups apples (skin on & grated), 2 cups sugar, 2 cups water, 1 cup butter, 2 teaspoons cinnamon, 2 teaspoons nutmeg, 1/2 teaspoon ground cloves, 3 1/2 cups flour, 2 teaspoons baking soda.

DIRECTIONS: Preheat oven to 350°F. Put the grated apples, sugar, water, butter, cinnamon, nutmeg and cloves into a large saucepan and bring to a boil. Let cool. Preheat oven to 350° F. Gently blend in the flour and soda. For fresh fruit recipes we recommend using a baking tin. Place liners in tin and fill 2/3 full. If not using a baking tin fill only 1/2 full. Bake for 18 to 22 minutes or cupcakes spring back when touched in the center. Cool in the tin for the first 10 minutes, then transfer to a wire rack to cool completely. Makes 24 cupcakes.

Applesauce Cupcakes

INGREDIENTS: 2 cup Bisquick, 1/4 cup sugar, 1 tsp. cinnamon, 1/2 cup applesauce, 1/4 cup milk, 1 egg, 2 tbsp. cooking oil.

DIRECTIONS: Mix all of the above ingredients together. If using muffin pan fill cups 2/3 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Cook at 400 degrees for 12 to 15 minutes until brown.

TOPPING: 1/4 cup sugar , 1/4 tsp. cinnamon, Melted butter. While still hot brush tops with melted butter and sprinkle cinnamon and sugar mixture over tops.

Banana Cupcakes

INGREDIENTS: 2 cups all-purpose flour, 3/4 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 3/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup sour cream, 1/2 cup mashed ripe banana, 1/4 cup milk, 1/3 cup vegetable oil, 2 teaspoons vanilla extract 3 large egg whites. Makes 12 to18 cupcakes.

DIRECTIONS: Pre heat oven to 350°F. In a large bowl, mix together flour, 1/4 cup sugar, cocoa, baking soda, baking powder and salt; set aside. IN MEDIUM BOWL, stir together sour cream, banana, milk, oil and vanilla, set aside. IN SMALL BOWL, beat egg whites until foamy. Gradually add remaining 1/2 cup sugar, beating well after each addition until stiff peaks form. STIR sour cream mixture into flour mixture until moistened; fold in one-third of egg white mixture. GENTLY FOLD in remaining egg white mixture. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. BAKE 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely. Makes 18-20 cupcakes. FOR SIMPLE GLAZE: In small bowl, beat together 1/2 cup of powdered sugar 1/4 tsp. of vanilla extract and enough warm water for desired consistency. Drizzle glaze over tops of cupcakes. Let stand until set.

Black Bottom Cupcakes (Easy)

1 CHOCOLATE CAKE MIX

FILLING: 1 (8 oz.) pkg. cream cheese (soft), 1/3 c. sugar, 1 egg, 6 oz. pkg. chocolate chips.

DIRECTIONS: Cream together cream cheese, sugar and egg. Add chocolate chips to creamed mixture. Prepare cake mix from box instructions. Fill cupcakes liners 1/3 full with cake mix and add 1 teaspoon of filling in middle of cupcake batter. Bake at 350 degrees for 20 to 25 minutes.

Blueberry Cupcakes

INGREDIENTS: 1 3/4 cups cake flour, not self-rising, 1 1/4 cups unbleached all-purpose flour, 2 cups sugar, 1 tbsp baking powder, 3/4 teaspoon salt, 2 sticks unsalted butter (room temp.), 4 large eggs, 1 cup whole milk, 2 tsps pure vanilla extract, 1 ½ cups fresh blueberries plus 2 tbsp flour.

DIRECTIONS: Preheat oven to 325° F. In large bowl with an electric hand mixer, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour. In a medium bowl, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down bowl as you go. Beat the batter until ingredients are thoroughly combined, but do not over beat. In a medium bowl, gently toss the blueberries with 2 tablespoons of flour then fold blueberries into batter. For fresh fruit recipes we recommend using a baking tin. Place liners in tin and fill 2/3 full. If not using a baking tin fill only 1/2 full. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for the first 10 minutes, then transfer to a wire rack to cool completely. Makes 24-30 cupcakes.

Blueberry Muffins

INGREDIENTS: 1 1/2 cups all-purpose flour, 3/4 cup white sugar, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/3 cup vegetable oil, 1 egg beaten, 1/3 cup milk, 1 cup fresh blueberries. TOPPING: 1/2 cup white sugar, 1/3 cup all-purpose flour, 1/4 cup butter, cubed, 1 1/2 teaspoons ground cinnamon. Makes 12 - 18 muffins.

DIRECTIONS: Preheat oven to 400°. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Pour into flour mixture and stir. Fold in blueberries. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

Brownie Cupcakes

INGREDIENTS: 4 (1 oz.) sq. semi-sweet chocolate, 1 cup butter, 1 3/4 cups sugar, 1 cup all-purpose flour, 4 eggs, 1 tsp. vanilla extract, 1 1/2 cups chopped pecans (or walnuts)

DIRECTIONS: Combine chocolate and butter in a heavy saucepan; cook over low heat, stirring constantly, until melted. Cool mixture slightly. Combine sugar, flour, eggs and flavoring in a large mixing bowl. Add chocolate mixture, stirring until batter is smooth. Stir in nuts. Spoon into paper lined muffin pans, filling two-thirds full. If using a cookie sheet fill cups 1/2 full with batter. Bake at 325 degrees for 35 minutes. If desired, ice with your favorite chocolate or cream cheese frosting.

Buttermilk Cupcakes

INGREDIENTS: 6 tbs unsalted butter, at room temperature, 1 cup plus 2 tablespoons sugar, 2 large eggs, 1 teaspoon vanilla, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2/3 cup buttermilk.

DIRECTIONS: Preheat oven to350°F. In a bowl, with a mixer on medium speed blend well butter and all sugar. Add eggs and vanilla using high speed until well blended. In another bowl sift flour, baking powder, and salt. With mixer on low speed, beat about a third of the flour mixture into butter mixture, then add a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds. When all the flour is incorporated, beat mixture on medium speed just until well blended. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake 20 to 25 minutes. Let cool completely. Top with vanilla or chocolate frosting.

Candy Cane Cupcakes (Easy)

INGREDIENTS: 1 box of your favorite white cake mix, ½ teaspoon peppermint extract, 3 to 4 drops red liquid food coloring, 1 container prepared vanilla frosting, 1/2 cup crushed peppermint candy.

DIRECTIONS: Preheat oven 350 degrees. Prepare cake mix following box directions and add peppermint extract and food coloring while beating with electric mixer. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Spoon batter into baking cups and bake 20-22 minutes. Remove and cool on cooling rack. Spread frosting and sprinkle with crushed candies.

Carrot Cupcakes With Frosting

INGREDIENTS: 1 1/3 cup sugar, 1 1/2 cups flour, 3 eggs, 1 1/3 tsp. baking soda, 2/3 cups oil, 2 tsp. cinnamon, 2/3 tsp. salt, 2 sm. jars baby food carrots, 1/2 cup nuts.

DIRECTIONS: Mix all ingredients together. If using muffin pan fill cups 2/3 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake at 350 degrees for 35 minutes. Yield 20-24 minutes.

FROSTING: 8 oz. cream cheese, 1/2 stick melted butter, 2 tsp. vanilla, 2 cup powdered sugar. Beat together well and spread over cakes while slightly warm.

Cherry Cupcakes

INGREDIENTS: 1 1/2 cups all purpose flour, 1 1/4 tsp baking powder, 1/4 tsp salt, 1/2 cup butter (room temp.), 1 cup sugar, 1 large egg, 1 tsp vanilla extract, 1/4 tsp almond extract, 1 cup buttermilk, 1 cup finely chopped fresh pitted cherries.

DIRECTIONS: Preheat oven to 350° F. In a medium bowl, whisk together flour, baking powder and salt. In a large bowl, cream together butter and sugar until light. Blend in the egg, vanilla extract and almond extract until smooth. Working in two or three additions, gradually mix in the dry ingredients, alternating with additions of buttermilk and ending with an addition of the last of the flour mixture. Stir in chopped cherries. For fresh fruit recipes we recommend using a baking tin. Place liners in tin and fill 2/3 full. If not using a baking tin fill only 1/2 full. Bake for 16-19 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for the first 10 minutes, then transfer to a wire rack to cool completely. Makes 16 cupcakes.

Chocolate Cupcakes

INGREDIENTS: 1 1/3 cups all-purpose flour, 1/4 tsp. baking soda, 2 tsps. baking powder, 3/4 cup unsweetened cocoa powder, 1/8 tsp. salt, 3 tbls. butter, softened, 1 1/2 cups white sugar, 2 eggs, 3/4 tsp. vanilla extract, 1 cup milk.

DIRECTIONS: Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill cupcake liners 3/4 full if using baking tin or 1/2 full if using cookie sheet. Bake for 15 to 17 mins. or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

Chocolate Cajun Cupcakes

INGREDIENTS: 1 1/4 cup all purpose flour, 3/4 cup cocoa powder, 2 tsp baking powder, 1 tsp cinnamon, 1/3 tsp cayenne pepper, dash of chili powder, dash of salt, 1 1/2 cup sugar, 3 tbs butter, softened, 2 eggs, 1 tsp vanilla, 1 cup low-fat milk

DIRECTIONS: In a medium bowl, sift together flour, cocoa powder, baking powder, spices, and salt. Place to aside. Beat together sugar and butter, until light and airy (about 3 minutes). Add in eggs and vanilla. Scrape the sides of the bowl, and mix well. Alternate scoops of the dry mixture with drizzles of milk, Running the mixer (low) blend in dry mixture and milk in four parts until batter is smooth. Beat for an 1-2 minutes until light and fluffy. Fill cupcake liners 3/4 full if using baking tin or 1/2 full if using cookie sheet. Bake at 325°F for 12-15 minutes, until toothpick inserted in center comes out clean. Allow cupcakes to cool completely before frosting. Makes 20-24 cupcakes. Top with favorite chocolate frosting.

Chocolate Chili Cupcakes

INGREDIENTS: 4 oz. unsweetened chocolate (chopped), 1/4 cup unsweetened cocoa powder, 1 1/4 cups water (boiling), 1 1/2 cups all-purpose flour, 1 tsp. baking soda, 1/4 tsp. salt, 3/4 tsp. ground dried chile pepper, 1 cup butter, softened (2 sticks), 1 1/2 cups dark brown sugar, 3 large eggs, 1/2 cup sour cream, 1 tsp. vanilla.

DIRECTIONS: Combine chopped chocolate and cocoa powder in a medium sized bowl. Add 1-1/4 cup boiling water, whisk until smooth, set aside. Sift/mix flours, baking soda, salt and chile pepper into a bowl, set aside. In a standing mixer, beat butter until creamy. Add the brown sugar and beat until fluffy, about 3 minutes. At medium speed, add eggs one at a time, beat well between each. Add sour cream and vanilla and beat until combined. Add about a third of the flour mixture, beat briefly until combined. Add about half of the chocolate mixture, beat briefly until combined. Repeat, adding flour, chocolate, then flour. Beat until just combined. Scrape down bowl if needed. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake at 350 degree oven for 22-25 minutes or until cake tester comes out clean. Top with chocolate frosting.

Chocolate Chocolate Chip Cupcakes

INGREDIENTS: 1 1/2 cups flour, 1 cup sugar, 1 tsp. salt, 1 tsp. baking soda, 6 tsp. cocoa powder, 1/2 cup vegetable oil, 1/2 cup chocolate chips, 1 cup water, 1 tsp. vanilla extract

DIRECTIONS: Preheat oven to 350 degrees. In a mixing bowl, add all ingredients and stir until well blended. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake for 20-25 minutes or until tops spring back when lightly touched. Let cool on a wire rack and top with your favorite frosting.

Cinnamon Cupcakes

INGREDIENTS: 3/4 cup shortening, 1-1/2 cups sugar, 4 egg whites, 1 tsp. vanilla extract, 2-1/4 cups cake flour, 2 tsp.s baking powder, 1/2 tsp. salt, 3/4 cup milk. TOPPING:, 2 tbls.sugar, 1/2 tsp. ground cinnamon.

CINNAMON FROSTING:1/4 cup shortening, 1 tsp. vanilla extract, 1/4 tsp. ground cinnamon, 2-1/4 cups confectioners' sugar, 3 tbls.milk, Additional ground cinnamon. Makes 16-18 cupcakes.

DIRECTIONS: In a small mixing bowl, cream shortening and sugar until light and fluffy. Add egg whites and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Combine sugar and cinnamon; sprinkle 1/4 tsp. over each cupcake. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING: In a small mixing bowl, cream shortening, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon.

Cinnamon Mocha Cupcakes

INGREDIENTS: 1/4 cup softened butter, 2/3 cup sugar, 1 egg, 1/2 tsp. vanilla extract, 14 tablespoons all-purpose flour, 1/4 cup baking cocoa, 1/2 tsp. baking soda, 1/2 tsp salt, 1/4 tsp baking powder, 1/4 tsp. ground cinnamon, 3 tablespoons 1% buttermilk, instant coffee granules, hot water. Makes 12 - 18 cupcakes.

DIRECTIONS: Preheat oven to 350°. Mix 1/2 tsp instant coffee granules with 1/4 cup hot water. Let cool to room temperature. In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon. Add to creamed mixture alternating with coffee and buttermilk. If using muffin pan fill cups just over 1/2 full. If using a cookie sheet fill cups just under 1/2 full. Bake for 18-20 minutes or until a toothpick comes out clean. Cool completely. Easy Frosting: Dissolve 1 tsp instant coffee granules in small amount of hot water. Stir coffee into 1 cup prepared chocolate frosting and blend until smooth.

Cream Cheese Cupcakes

INGREDIENTS: 3/4 c. graham cracker crumbs, 2 tbsp. melted butter, 3 (8 oz.) pkgs. cream cheese (softened), 1 tsp. sugar, 1 1/2 tsp. vanilla, 3/4 c. sugar, 3 eggs, 1 (20 oz.) can cherry, blueberry or pineapple pie filling.

DIRECTIONS: Mix graham crackers, 1 teaspoon sugar and butter. Place 1/2 teaspoon of mixture in each liner. Pat down. Mix or blend cream cheese, vanilla, 3/4 cup sugar and eggs, until very smooth. Pour on top of crumbs. If using muffin pan fill cups 1/2 full with batter. If using a cookie sheet fill cups 1/3 full with batter. Bake 20-25 minutes at 325 degrees or until lightly browned. When cool, top with pie filling of your choice. Makes 18 cupcakes.

Fudge Cupcakes

INGREDIENTS: 4 squares semi-sweet chocolate, 2 sticks butter, 1 1/2 cups chopped pecans, 1 3/4 cups sugar, 1 cups unsifted flour, 4 lg. eggs, 1 tsp. vanilla.

DIRECTIONS: Melt butter and chocolate together in heavy pan. Add nuts and stir until coated. Cool. Combine sugar and flour. Add beaten eggs and vanilla. Stir well, add chocolate mixture. Mix well but do not beat. Spoon in cupcake pans and bake 35 minutes at 325 degrees. (No soda or baking powder is needed.) Makes 18 cupcakes. Does not need frosting.

Gingerbread Cupcakes

INGREDIENTS: ½ cup self-raising flour, ½ cup all-purpose (plain) flour, ¼ tsp baking soda (bicarbonate of soda), 1 tsp. ground ginger, ½ tsp. ground cinnamon, ¼ tsp. ground nutmeg, ½ cup. brown sugar, 1. egg, 3½ oz of softened butter, ¼ cup. milk, 2 tbsp. corn syrup (golden syrup)

DIRECTIONS: Preheat the oven to 330°F (170°C). Sift the flours, baking soda, ginger, cinnamon and nutmeg into a large bowl. Add the remaining ingredients. Using an electric mixer, beat until combined and lightens in color (about 2 minutes). Divide the mixture evenly between the cake liners. Bake for 30 minutes. Remove tin from the oven and cool. Makes 12 cupcakes. Frost with cream cheese frosting or eat plain.

Grape Flavor Cupcakes (Easy)

INGREDIENTS: 1 pkg. white or yellow cake mix (2-layer size). ¼ c. sugar-sweetened grape soft drink mix.

DIRECTIONS: Prepare the cake mix following the box directions. When ready to beat the batter, add the sugar-sweetened grape soft drink mix and then beat and bake as directed on the cake mix box. Let Cool

FROSTING: Purchase (or make) white icing/frosting and add one (2oz) package of sugar-sweetened grape soft drink mix to icing. Mix well and then frost. Makes about 24 cupcakes.

Key Lime Cupcakes

INGREDIENTS: 1 cup all-purpose flour, 3/4 cup self-rising flour, 1/2 cup unsalted butter, (room temperature), 2 large eggs, 1 1/4 cups sugar, 2 1/2 tbls. fresh lime juice, 1 tbls. lime zest, 1/4 tsp. green food coloring, 3/4 cup buttermilk.

DIRECTIONS: Preheat oven to 350 degrees. Mix both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in thirds, adding buttermilk with parts 3 and 3. Pour batter into lined muffin tin (we recommend using a tin for this recipe) filling each 1/3 full. Bake cupcakes 20-25 minutes (or until toothpick inserted in center comes out clean). Cool 10 minutes then remove from pan and cool completely.

FROSTING: 8 ounces cream cheese, room temperature, 1 1/2 cups powdered sugar, 1/2 cup unsalted butter, room temperature, 1 tbls. lime zest, 1/2 tsp. vanilla extract. Beat all ingredients together in a medium bowl until smooth, spread frosting over cupcakes.

Lemon Cupcakes (Easy)

INGREDIENTS: 1 box lemon instant pudding, 1 box yellow cake mix, 3/4 c. oil, 3/4 c. water, 4 eggs

DIRECTIONS: Mix all together. If using muffin pan fill cups 2/3 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake at 350 degrees for 20-25 minutes. Dip cupcakes in glaze when cooled.

GLAZE: Lemon juice & Confectioners' sugar: Mix lemon juice and sugar to taste and desired consistency.

Lemon Cupcakes (Scratch)

INGREDIENTS: 3 cups self rising flour, 1/2 tsp salt, 1 cup unsalted butter (room temp.), 2 cups white sugar, 4 eggs (room temp.), 1 tsp vanilla extract, 2 tbsps lemon zest, 1 cup milk (divided), 2 1/2 tbsps fresh lemon juice (divided)

DIRECTIONS: Preheat oven to 375°F. Sift flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. One at a time, beat in each egg until incorporated. Mix in the vanilla extract and lemon zest. Gently beat 1/31/3 of the flour mixture into the butter mixture then add half the milk and half the lemon juice repeat until all ingredients are combined (don't over mix). For fresh fruit recipes we recommend using a baking tin. Place liners in tin and fill 2/3 full. If not using a baking tin fill only 1/2 full. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for the first 10 minutes, then transfer to a wire rack to cool completely. Makes 28-30 cupcakes.

Minty Chocolate Chip Cupcakes

INGREDIENTS: 1 1/2 cups all-purpose flour (sifted), 1/2 cup cocoa powder, 1/2teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2cup unsalted butter, 2 large eggs, 3/4 cup sugar, 1 teaspoon vanilla extract, 1/2 cup of milk, 1 1/2 teaspoon mint extract, 1/2 cup chocolate chips.

DIRECTIONS: Preheat oven to 350 F°. Combine the flour, cocoa powder, salt, baking powder and baking soda together in a bowl. Set aside for later. Cream butter and sugar until light and fluffy and add the eggs, one at a time. Alternately add the flour and milk and mix well. Half way through adding the flour and milk, add chocolate chips, vanilla & mint extracts. Combine well and finish mixing in flour and milk. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake in the oven for 22 minutes. Let cool.

MINT FROSTING: 8 Tablespoons butter, softened at room temperature, 2 Cups powdered sugar, 2 Tablespoons milk, 1 teaspoon peppermint extract. Blend 4 ingredients together in mixer until smooth. Spread over cupcakes.

Mocha Delight Cupcakes

INGREDIENTS: 1 pkg. chocolate cake mix, 2 tbsp. instant coffee, 1/3 c. sugar, 1 egg, 1 (12 oz.) pkg. chocolate chips, 1 (8 oz.) pkg. cream cheese, softened.

DIRECTIONS: Preheat oven to 350 degrees. Prepare cake mix according to package directions. Add instant coffee to liquids in the mix. If using muffin pan fill cups 2/3 full with batter. If using a cookie sheet fill cups 1/2 full with batter and set aside. Cream the soft cream cheese with the sugar. Beat egg into cream cheese mixture. Stir in chocolate chips. Drop 1 rounded teaspoon of mixture into each cupcake. Bake 20 to 25 minutes. Let cool, frost if desired.

Oatmeal & Honey Cupcakes (All Natural)

INGREDIENTS: 3/4 organic sugar, 1 tsp. natural vanilla, 1/4 cup refined organic canola oil, 2/3 cup organic milk, 2 free range organic eggs, 1 tbsp. organic honey, 1 1/2 cups certified-organic all-purpose flour, 1 cup all natural organic rolled oats.

DIRECTIONS: Preheat oven at 350° F. Combine the sugar, eggs, vanilla, honey, oil and mix well. Blend in the flour and milk. Add the oats and mix well. Line muffin tin with all natural cupcake cups. Fill each cup half full. Bake for 15 to 18 minutes or until golden brown.

Peach Cupcakes

INGREDIENTS: 3 cups CAKE flour, 1 ½ tsp baking powder, 1 ½ tsp baking soda, 1 tsp salt, Pinch of nutmeg, ¾ cup butter, softened, ¾ cup granulated sugar, ¾ cup brown sugar, packed, 2 large eggs, 1 tsp vanilla extract, 1 ½ cup buttermilk, 3 large peaches (peel & chop before preheating oven).

DIRECTIONS: Preheat the oven to 350°F. In a separate bowl blend together the flour, baking powder, baking soda, salt, and nutmeg and set aside. With mixer cream the butter and sugars until fluffy and then add one egg at a time, beating for 1-2 minutes for each egg. Add vanilla. Gently add the buttermilk. Add in your dry ingredients, then stir in the peach chunks. For fresh fruit recipes we recommend using a baking tin. Place liners in tin and fill 2/3 full. If not using a baking tin fill only 1/2 full. Makes 28-30 cupcakes. Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool in the tin for the first 10 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Cupcakes

INGREDIENTS: 1/4 cup peanut butter, 1 egg, 3/4 cup brown sugar, 1/4 cup butter, 1/2 cup dry milk, 3/4 cup flour, 1 1/4 tsp. baking powder, 1/2 tsp. vanilla.

DIRECTIONS: Cream peanut butter, brown sugar and butter together; add egg. Sift dry ingredients. Add to other mixture. Add vanilla and mix well. If using muffin pan fill cups 2/3 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake about 20 minutes at 375 degrees. Makes 16 medium cupcakes. Sprinkle with brown sugar while still hot or use peanut butter icing.

ICING: Mix 1 cup sugar, 3/4 cup peanut butter 1/2 cup water. Blend until smooth & creamy.

Peppermint Swirl Cupcakes

INGREDIENTS: 1 box (1 lb. 2.25 oz.2-12) favorite white cake mix (water, vegetable oil and eggs from cake box), 1 teaspoon peppermint extract, 1 teaspoon red paste food color, 2-12 oz containers of whipped vanilla frosting, 1 cup crushed peppermint candies.

DIRECTIONS: Pre-heat oven to 350°F. Prepare cake mix according to box directions adding the peppermint extract. Divide batter in half. Add food color to 1 half stirring until uniform in color. In each cupcake liner place 2 tablespoons red batter and 2 tablespoons white batter. Gently swirl with knife to create a marbled design. Because you are swirling the batter in the baking cup we recommend using a cupcake tin for this recipe. Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. When cool remove from pan and cool completely. Frost cupcakes with frosting. Top the frosting with the crushed peppermint candies.

Pound Cake Cupcakes

INGREDIENTS: 3 cups all purpose flour, 2 cups sugar, 3 tsp. baking powder, 1/2 tsp. salt, 6 large eggs, 2 cups softened butter not melted, 1/2 cup 2% milk, 2 tsps. vanilla. Makes 12 - 18 cupcakes.

DIRECTIONS: Preheat oven to 350 degrees. Combine all of your dry ingredients in a large mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir until just mixed. Mix at medium speed for about 4 minutes. Scrape bowl. Add eggs one at a time and mix on low speed for 30 seconds after each egg. Once all eggs are in the batter, mix at medium speed for 1 minute. Batter will be thick and fluffy. Spoon batter into cupcake liners until ½ full. If you fill them any more, you risk having a mess in your oven. Bake your cupcakes for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean. Cool your pound cake cupcakes completely.

Pumpkin Spice Cupcakes

INGREDIENTS: 1/4 c. shortening, 1/2 c. plus 2 tbsp. sugar, 1 egg, 1 c. plus 2 tbsp. flour, 1 1/4 tsp. baking powder, 1/4 tsp. baking soda, 1/2 tsp. salt, 1 tsp. cinnamon, 1/4 tsp. ginger, 1/4 tsp. nutmeg, 1/2 c. pumpkin, 1/3 c. milk.

DIRECTIONS: Cream shortening and sugar until light and fluffy. Beat eggs separately and blend into sugar and shortening. Combine pumpkin and milk. Measure flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg into separate bowl. Add dry ingredients alternately with pumpkin mixture to sugar, shortening and egg. Pour batter into lined muffin tin, filling each 3/4 full. If not using muffin tin fill cups 1/2 full. Bake at 350°F for 25 to 30 minutes. Top with Orange Frosting Makes 12-14 cupcake ORANGE FROSTING: 1/2 c. butter, softened, 4 c. confectioners' sugar, 1/4 c. orange juice, 1 tbsp. grated orange peel. Blend ingredients together in a small bowl and spread on cupcakes. (Use a drop of orange food coloring, if desired.)

Pumpkin Cornbread Muffins

INGREDIENTS: 1 cup all-purpose flour, 3/4 cup yellow cornmeal, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 2 eggs, well beaten, 1 cup pumpkin puree (unsweetened), 1/2 cup dark brown sugar (packed), 1/4 cup canola oil, 1 cup coarsely chopped pecans (optional)

DIRECTIONS: Preheat oven to 425° . In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt. In a small bowl, stir together the eggs, pumpkin, sugar, and oil. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir until blended (do not over mix). Fold in pecans. Pour batter into lined muffin tin, filling each 3/4 full. If not using muffin tin fill cups 1/2 full. Bake in preheated oven for 16 to 18 minutes or until a toothpick inserted into center of a muffin comes out clean.

Strawberry Cupcakes

INGREDIENTS: 3 cups flour, 2 tsp baking powder, 1/2 tsp salt, 1 1/3 cups pureed fresh strawberries (about 2 cups whole strawberries pureed in blender), 1/2 cup milk, 2 tsp vanilla, 2 tsp lemon zest, 2 sticks unsalted butter (softened), 2 cups sugar, 2 eggs, 4 egg whites

DIRECTIONS: Preheat oven to 350°. Sift together flour, baking powder and salt. Set aside. Whisk together the pureed strawberries, lemon zest, milk and vanilla in another bowl. Set aside. Cream together the butter and sugar until light and fluffy. Gradually add eggs and egg whites beating after each, until combined. Alternate adding the dry ingredients and the wet strawberry ingredients to the butter mixture, starting and ending with the dry ingredients. Mix until combined. For fresh fruit recipes we recommend using a baking tin. Place liners in tin and fill 2/3 full. If not using a baking tin fill only 1/2 full. Bake for 24 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for the first 10 minutes, then transfer to a wire rack to cool completely. Makes 16 cupcakes.

Vanilla Cupcakes

INGREDIENTS: 1 cup sugar, 1/2 cup butter, 2 eggs, 2 tsp. vanilla, 1 1/2 cups all-purpose flour, 1 3/4 tsp. baking powder, 1/2 cup milk. Makes 12 - 18 cupcakes.

DIRECTIONS: Preheat oven to 350° F. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally, stir in the milk until batter is smooth. Pour or spoon batter into cups. 3/4 full if using a muffin pan or 1/2 full if using a cookie sheet. Bake 20 to 25 minutes. Allow to cool fully before icing.

Vanilla Chocolate Chip Cupcakes

INGREDIENTS: 1 ½ cups flour ,1 teaspoon baking powder , ¼ teaspoon salt, 1 ¼ cups sugar, 1 stick unsalted butter, room temp, 3 eggs, 1 teaspoon vanilla, ¾ cup milk, ½ cup semi sweet chocolate chips

DIRECTIONS: In a bowl whisk together flour, baking powder and salt. In another bowl mix sugar and butter with an electric mixer until well combined. Beat in eggs one at a time. Mix well after each addition. Add vanilla. Alternately add in the flour and milk. Beat until smooth and stir in chocolate chips. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake 18 - 20 minutes, or until golden brown and top springs back when touched. Let cool in pan 10 minutes then transfer to wire rack. Cool completely before frosting.

Velvet Cupcakes (Green)

INGREDIENTS: 1 box yellow cake mix, 4 eggs, 1/2 cup water, 1/2 cup vegetable oil, 1 small box instant vanilla pudding mix, 1/2 cup plain yogurt or sour cream, green decorating paste or food coloring.

DIRECTIONS: preheat oven to 350° F. In a stand or electric mixer, add cake mix, eggs, water, oil, pudding, and yogurt/sour cream. Beat for 1 1/2 minutes on medium. Slowly beat in green decorating paste/food coloring (6-8 drops) until you get desired green color. Scoop batter into cups. 3/4 full if using a muffin pan, 1/2 full if using a cookie sheet. Bake for 15-18 minutes or until cooked through. Let cool completely. Frost and decorate. Recommend cream cheese frosting

Velvet Cupcakes (Red)

INGREDIENTS: 2 1/2 cups all purpose flour, 2 cups sugar, 1/2 cup baking cocoa (powdered), 1 tsp. baking powder, 1/4 tsp. salt, 1 tsp. baking soda, 2 sticks butter at room temperature, 5 eggs, 1 cup buttermilk, 1 tsp. vanilla, 1 tsp. red food coloring. Makes 12 - 18 cupcakes

DIRECTIONS: Preheat oven to 350 degrees. Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill cupcake liners 1/2 full of red velvet batter. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely and top with favorite frosting.

 

 

Creativity and Design

Cupcakes stand out, among other single serving desserts, for their infinite flavor combinations and design possibilities. Because CreateCupcakes™ liners are greaseproof, the wrapper will stay beautiful and cute even after baking. All it will need is your creativity, aesthetic design, and personalization to make your baking gorgeous.
Cupcakes are a great inspiration for your party's decorations. CreateCupcakes™ offers a variety of themes and colors to make your party stand out

Create Cupcakes ™ offers greaseproof colored liners, to bring fun and creativity to baking. Jumbo and mini wrappers available
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