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Cupcake Recipes

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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. Makes 12 to 18 cupcakes.

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.

 

Angel Food Cupcake Minis

INGREDIENTS: 11/4 cups all purpose flour, 11/2 cups sugar, 12 egg whites from large eggs (11/2 cups), 1/4 tsp. salt, 11/2 tsp. cream of tartar, 11/2 tsps. vanilla extract. Makes approximately 36 mini cupcakes.

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 2/3 full with batter. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.

 

Applesauce Cupcake

INGREDIENTS: 2 c. Bisquick, 1/4 c. sugar, 1 tsp. cinnamon, 1/2 c. applesauce, 1/4 c. milk, 1 egg, 2 tbsp. cooking oil. TOPPING: 1/4 c. sugar, 1/4 tsp. cinnamon, Melted butter.

 

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. While still hot brush tops with melted butter and sprinckle 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 - -18 cupcakes.

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.

 

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.

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.

 

Blueberry Muffin Tops

INGREDIENTS: 3/4 stick unsalted butter, 1/3 cup whole milk, 1 whole egg + 1 yolk, 3/4 tsp. vanilla, 1 1/2 cups all-purpose flour, 3/4 cup sugar, 1 1/2 tsps. baking powder, 3/4 tsp. salt, 2 cups fresh blueberries
FOR TOPPING: 3 tablespoons cold unsalted butter, cut into bits, 1/2 cup all-purpose flour, 3 1/2 tablespoons sugar. Makes 12 muffin tops.

PUT oven rack in upper third of oven and preheat to 375°F. Melt butter in a small saucepan over moderately low heat, then remove from heat. WHISK in milk, then whisk in whole egg, yolk, and vanilla until combined well.. WHISK together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. FOLD in blueberries gently but thoroughly. PLACE muffin cups on a cookie sheet and fill cups halfway not more. Make topping and bake muffins: Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups. Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18 to 20 minutes. Let cool and serve warm or at room temperature.

 

Easy Black Bottom Cupcakes

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

 

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. Bake at 350 degrees for 20 to 25 minutes.

 

Brownie Cupcakes

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

 

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 chocholate frosting.

 

Buttermilk Cupcakes -2-

INGREDIENTS: 2 cup flour, 1 cup sugar, 1 tsp. cinnamon, 1/2 tsp. salt, 1/2 cup Crisco shortening, 1 cup buttermilk (or 1 cup milk plus 1 tsp. vinegar), 1 tsp. soda (added to milk-vinegar mixture and stirred), 1 egg.

 

Cut flour, sugar, cinnamon, shortening and salt in with a pastry blender. Set aside 1/2 cup of the dry mixture. Add buttermilk and egg to the remaining dry ingredients. Stir until batter is moist (will be lumpy). If using muffin pan fill cups 2/3 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Sprinkle with the dry mixture that was set aside. Bake at 350 degrees for approximately 25 to 30 minutes.

 

Easy Candy Cane Cupcakes

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

Preheat oven 350 degrees. Prepare cake mix as usual 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 in muffin cups and bake 20-22 minutes. Remove and cool on cooling rack. Spread frosting and sprinkle with crushed candies

 

Carrot Cupcakes

INGREDIENTS: 1 1/3 c. sugar 1 1/2 c. our 3 eggs 1 1/3 tsp. baking soda 2/3 c. oil 2 tsp. cinnamon 2/3 tsp. salt 2 sm. jars baby food carrots 1/2 c. nuts.

 

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

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.

 

Mini Chocolate Chocolate Chip Cupcakes

INGREDIENTS: 11/2 cups flour, 1 cup sugar, 1 teaspoon salt, 1 teaspoon baking soda, 6 tablespoons cocoa powder, 1/2 cup vegetable oil, 1/2 cup chocolate chips, 1 cup water, 1 teaspoon vanilla extract. Makes about 36 mini cupcakes.

 

Preheat oven to 350 degrees. In a mixing bowl, add all ingredients and stir until well blended. Place mini liners on cookie sheet & fill cups 2/3 full with batter. Bake for 20-25 minutes or until tops spring back when lightly touched. Let cool on a wire rack and frost with your favorite icing.

 

Chocolate Chocolate Chip Cupcakes

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

 

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 frost with your favorite icing.

 

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.

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.

 

Cinnamon Cupcakes

INGREDIENTS: 3/4 cup shortening, 1-1/2 cups sugar, 4 egg whites, 1 teaspoon vanilla extract, 2-1/4 cups cake flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup milk. TOPPING:, 2 tablespoons sugar, 1/2 teaspoon ground cinnamon. CINNAMON FROSTING:1/4 cup shortening, 1 teaspoon vanilla extract, 1/4 teaspoon ground cinnamon, 2-1/4 cups confectioners' sugar, 3 tablespoons milk, Additional ground cinnamon

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 teaspoon 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. Yield: 16-18 cupcakes.

 

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.

 

Mix graham crackers, 1 teaspoon sugar and butter. Place in 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.

 

Easy White Fudge

INGREDIENTS: 1 (8 ounce) package cream cheese, 4 cups confectioners' sugar, 1 1/2 teaspoons vanilla extract, 12 ounces white chocolate, chopped, 3/4 cup chopped pecans

 

DIRECTIONS: In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth. Fold melted white chocolate and pecans into cream cheese mixture. Scoop into Mini-Baking cups and chill for 1 hour.

 

Sweet & Simple Eclairs

INGREDIENTS: 1 cup water, 1/2 cup butter, 1/4 teaspoon salt, 1 cup flour, 4 eggs, 2 cups milk, 1 package instant vanilla pudding mix, 1 square semi-sweet baker's chocolate, melted. Makes 15 three inch eclairs.

Preheat oven to 400°. In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Fill pastry bag with mixture and squeeeze into eclair liners. Bake until the shells are golden, 35-40 minutes. Cool completely. Pipe in the pudding, prepared from the vanilla pudding mix and milk. Drizzle with the melted chocolate or just spread it with a spoon. Garnish the Custard Filled Eclairs according to your taste.

 

Fudge Cupcakes


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

 

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 (90g). butter, softened, ¼ cup. milk, 2 tbsp. corn syrup (golden syrup)

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 Cup Cakes. Frost withcream cheese frosting or eat plain

 

Easy Green Velvet Cupcakes

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.

 

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

 

Easy Lemon Cupcakes

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

 

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: Simply mix lemon juice and sugar to taste and desired consistency.

 

Gingerbread Cupcakes Minis

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 (90g). butter, softened, ¼ cup. milk, 2 tbsp. corn syrup (golden syrup)

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. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 2/3 full with batter.Bake for 30 minutes. Remove from the oven and allow to cool. Makes 36 -40 mini cupcakes. Frost with cream cheese frosting or eat plain.

 

Red Velvet Cupcakes Minis

INGREDIENTS: 21/2 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 about 36 cupcakes

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. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 2/3 full with 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 if desired.

 

Vanilla Cupcakes Minis

INGREDIENTS: 1 cup sugar, 1/2 cup butter, 2 eggs, 2 tsp. vanilla, 11/2 cups all-purpose flour, 1 3/4 tsp. baking powder, 1/2 cup milk. Makes approximately 36-40 mini cupcakes.

Preheat the oven to 350°F. In a medium bowl, cream together the sugar and butter by hand with a big spoon. With an electric mixer, beat in the eggs, one at a time. Add the vanilla. Combine the flour and baking powder in a separate bowl. Stir together. Add this dry mixture to the creamed mixture. Mix well. Stir in the milk until the batter is smooth. Pour or spoon batter into cups. 3/4 full if using a muffin pan, 1/2 full if using a cookie sheet. Bake 20 to 25 minutes. Allow to cool fully before icing.

 

Mint Chocolate Chip Cupcakes

INGREDIENTS: 1 1/2 cups all-purpose flour (sifted), 1/2 cup cocoa powder, 1/2 teaspoon salt, 2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 cup unsalted butter, 2 large eggs, 3/4 cup sugar, 1 teaspoon vanilla extract, 1/2 cup of milk, 11/2 teaspoon mint extract, 1/2 cup chocolate chips.

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.

 

 

mochadeligntMocha Delight Cupcakes

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

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.

 

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

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 tins, 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. (Can use a drop of orange food coloring, if desired.)

 

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.

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.

 

Peanut Butter Cupcakes

INGREDIENTS: 1/4 c. peanut butter 1 egg 3/4 c. brown sugar 1/4 c. butter 1/2 c. dry milk 3/4 c. our 1 1/4 tsp. baking powder 1/2 tsp. vanilla icing 1 c. sugar 3/4 c. peanut butter 1/2 c. water Blend untill smooth & creamy

 

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.

 

Red Velvet Cupcakes

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

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 if desired.

 

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.