M Smith Cupcake Recipes

Cupcake Recipes
50 Cupcake Recipes
Plus 35 Trade Tips for Baking the Perfect Cupcakes Everytime
M. Smith & R. King-Edited by SMGC Publishing
Cupcake Recipes
Copyright © 2011 by SMGC Publishing-Edited by SMGC Publishing
All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means without written permission of SMGC Publishing.
Table of Contents
Cupcake Recipes
Trade Tips for the Perfect Cupcakes
Almond on Almond Cupcakes
Baked Cream Cheese Cupcakes
Banana Cherry Cupcakes
Blueberry Swirl Cupcakes
Caramel Fudge Cupcakes
Caramel Spice Cupcakes
Cherry Luscious Cupcakes
Chocolate Chip Cupcake Cones
Chocolate Covered Cherry Cupcakes
Chocolate Cream Cupcakes
Chocolate Glazed Pudding Cakes
Cinnamon Applesauce Cupcakes
Cinnamon Chocolate Cupcakes
Cream Cheese Pecan Cupcakes
Cupcake Kisses
Cupcakes with Strawberry Frosting
Double Chocolate Delight
Four Spice Cupcakes
Frosted Rhubarb Cupcakes

Fudge Topped Lemon Cupcakes
Gingerbread Walnut Cupcakes
Glazed Blueberry Cupcakes
Gummy Bear Cupcakes
Hidden Candy Strawberry Cupcakes
Iced Carrot Cupcakes
Jam Cupcakes
Lemon Cream Cupcakes
Lime Cupcakes
Milk Chocolate Cupcakes
Mint Brownie Cupcakes
Orange Buttercream Cupcakes
Orange Juice Cupcakes
PB and Chocolate Cupcakes
Pecan Mocha Cupcakes
Pineapple Cream Cheese Cupcakes
Pistachio Cream Cupcakes
Pumpkin Spice Cupcakes
Raspberry Lemon Cupcakes
Red Hot Cupcakes
Root Beer Barrel Cupcakes
Soda Pop Cupcakes
Spiced Raisin Cupcakes
Streusel Cupcakes
Sweet Coconut Cupcakes
Sweet Potato Cupcakes
Toffee Cupcakes
Upside Down Pear Cupcakes
Velvet Red Cupcakes
Whipped Mocha Cupcakes
Zucchini Walnut Cupcakes
CopyCat Restaurant Recipes
Trade Tips for the Perfect Cupcakes
Who doesn’t love cupcakes? They are popular for birthdays, carry ins, bake sales, desserts or as an afternoon snack. We eat cupcakes for all types of occasions.
Cupcakes can be as simple as a little cake with a little frosting. They can be filled with candy or fruit and topped high with our favorite icings. They can even be
decorated to create the perfect highlight to any holiday occasion. These trade tips are sure to help when adding delicious cupcakes to your repertoire.
1. Always preheat your oven before baking so that you can ensure even cooking.
2. When baking cupcakes place the oven rack in the middle position.
3. Silicone oven mitts are more heat resistant and often have better grips than traditional oven mitts.
4. Use your judgment and experience when deciding whether you need to grease a cupcake or not or if paper liners would be better. If you have high quality non-stick
surfaces, it’s likely you don’t need to add any extra fat to your baking.
5. Basic cupcake baking equipment includes a wet measuring cup, dry measure, measuring spoons, muffin pan and paper or foil liners. Other basic equipment includes
a whisk, electric mixer, mixing bowls in various sizes and mixing spoons and a rubber spatula.
6. Read a recipe the whole way through before starting. This will help prevent mistakes along the way.
7. When working on a recipe, measure and prepare all the ingredients first. It makes it easier to follow the recipe and it makes the clean up a breeze.
8. Measure dry ingredients such as flour and sugar with dry measuring cups. Fill the cup and scrape with a knife to level and remove extra.
9. When measuring wet ingredients like oil or milk, always place the measuring cup on a level surface such as a counter to ensure the right amount of liquid.
10. When a recipe calls for beating butter, make sure your butter is at room temperature.
11. If a recipe doesn’t specify egg size, always use large eggs.
12. There’s no special tool required to separate eggs. Just crack the egg and pass the yolk back and forth between halves, letting the white drip down into a bowl.
13. If a recipe doesn’t specify it remember brown sugar is always measured “packed”. Be sure to press it firmly into a dry measuring cup to make sure it’s the right
amount.
14. Store brown sugar in an airtight container to keep it from hardening.
15. Out of brown sugar? Substitute 1 cup of brown sugar by mixing together 1 cup white sugar and 1/4 cup molasses and other liquids in the recipe by about 1/4 cup.
16. Always store bananas at room temperature. Cold bananas will brown rapidly.
17. Crystallization is normal with honey and you can soften it by microwaving it. So don’t worry if the honey is a little hard.
18. If the recipe calls for unsalted butter and you don’t have any try shortening, vegetable or olive oil.
19. Need a square of unsweetened chocolate but you’re out, make your own. 1/4 cup cocoa is equal to approximately 1 one ounce square of unsweetened chocolate.
20. No half and half in the refrigerator? 1 cup half and half cream can be made by mixing 1 tablespoon melted butter and enough milk to equal 1 cup.
21. 1 cup heavy cream can be replaced by 1 cup evaporated milk or 3/4 cup milk mixed with 1/3 cup of butter.
22. Reduce the cholesterol in your cupcakes by substituting 1 egg with 1/2 a mashed banana with a 1/2 teaspoon baking powder.
23. No fresh lemons to make lemon zest? Don’t fear. Replace it with equal parts of lemon juice. Also the juice of one lemon equals 1/4 cup of bottled lemon juice.
24. 1 cup honey can be substituted with 1 cup corn syrup.
25. Make your own buttermilk by substituting regular milk and 1 tablespoon of lemon juice per cup of milk. Let it stand for about 15 minutes before adding it to your
ingredients.
26. When baking cupcakes you can substitute equal parts applesauce for the vegetable oil.
27. Save time by using pre-made cake mixes for cupcakes. Add your own special touch by adding fruits, nuts or candies.
28. Try an ice cream scooper to pour batter into cupcake liners. You’ll get just the right amount and fewer drips.
29. You can tell if cupcakes are done by sticking a toothpick in the middle of the cupcake and it comes out clean or by lightly pressing the top of them. If they spring
back easily, they’re done.
30. Cool cupcakes completely before frosting them. Too hot and frosting will melt.
31. Most frostings spread best at room temperature. Stirring the frosting before adding it to your cupcakes can give your frosting a whipped effect.
32. Have a certain cupcake recipe you make often? Double the batch, allow them to cool completely, place in airtight containers and freeze.
33. If you need iced cupcakes for a special occasion, but have a tight schedule, you can bake or freeze cupcakes ahead of time. Defrost and add the frosting just before
serving.
34. Allow cupcakes to cool completely before freezing. Moisture on food can create freezer burn as well as making your thawed cupcakes mushy.
35. Thaw frozen cupcakes in the refrigerator and not on the counter so as not to encourage bacteria growth.
Here are a couple of other things to remember: If a recipe doesn’t turn out quite like you’d hoped, don’t be discouraged. You’re your worst critic and chances are
everyone else will think it turned out fine and don’t be afraid to experiment. It’s okay to substitute ingredients when you don’t have certain ones available.
Occasionally, life calls for ease. That “ease” can come in the form cupcakes. They can make a bakers life simple as well as tasty. All who enjoy these little gems will
think you were in the kitchen all day whipping them up. These trade tips will ensure a perfect cupcake every time so you can enjoy the finer things in life.
Almond on Almond Cupcakes
Ingredients:
3/4 cup butter at room temperature
1-1/2 cups brown sugar
2 eggs
1/2 cup buttermilk
1/2 tsp. almond extract
2 cups flour
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/3 cup almonds, slivered
3 cups confectioners' sugar
1/4 cup butter, melted
2 tbsp. Amaretto
3 tbsp. heavy whipping cream
Directions:
Heat the oven to 375 degrees.
Line the muffin tin cups with paper liners.
Beat the butter and brown sugar until creamy.
Beat in one egg at time, beating well after each addition.
Whisk the almond extract into the buttermilk in a bowl.
In another bowl whisk well the flour, baking powder, soda and salt.
Beat the buttermilk milk mixture into the creamed mixture.
Gradually add the flour mixture and beat until well blended.
Fold in the slivered almonds well.
Spoon the batter into the lined muffin cups filling them 2/3 full.
Bake the cupcakes for 15 minutes or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool 5 minutes in the pan.
Baked Cream Cheese Cupcakes
Ingredients:
3 (8 oz.) pkgs. cream cheese, room temperature
1 1/2 cups sugar, divided
1 1/2 tsp. vanilla, divided
5 eggs
1 cup sour cream
1 1/2 cups cherry pie filling
Directions:
Line a muffin tin with foil cups and heat the oven to 300 degrees.
Place the cream cheese into a bowl.
Add 1 cup sugar and 1 tsp. vanilla and beat until creamy.
Beat in the eggs, one at a time.
Fill each muffin cup three fourths full.
Bake 27 minutes or until set.
Remove and let cool 10 minutes.
Mix the sour cream, remaining sugar and vanilla well.
Spread the mixture onto each cupcake.
Place the cupcakes back into the oven for 5 minutes or until set.
Remove and cool slightly before transferring to wire racks.
Top each cupcake with a spoon of cherry pie filling.
Store any leftovers in the refrigerator.
Banana Cherry Cupcakes
Ingredients:
1/2 cup banana, mashed well
1/2 cup + 1 tbsp. butter, melted, divided
1/4 cup buttermilk
1 egg, lightly beaten
1 tsp. vanilla, divided
1-1/4 cups flour
1/2 cup sugar
1/4 tsp. salt
1/2 cup nuts, chopped
12 maraschino cherries, stems removed
1 1/2 cups powdered sugar
1 1/2 tbsp. milk
2 tbsp. chocolate syrup
Directions:
Mix the banana, 1/2 cup butter, egg and 1/2 tsp. vanilla well.
Stir together the flour, sugar, baking soda and salt in a bowl.
Mix the wet and dry ingredients together until moistened.
Stir in the nuts.
Spoon the batter into muffin cups filling them 2/3 full.
Place a cherry into the center of each cupcake.
Bake in a preheated 350 degree oven for 20 minutes or until a toothpick inserted comes out clean.
Remove to wire racks to cool completely.
Place the powdered sugar into a bowl.
Add the remaining butter and vanilla and the milk.
Stir until the mixture reaches a spreadable consistency.
Spread the frosting over the top of each cupcake.
Trickle the chocolate syrup over the top before serving.
Blueberry Swirl Cupcakes
Ingredients:
1 (18 oz.) box white cake mix
1/4 cup blueberry pie filling
1/2 cup shortening
1/3 cup milk
1 tsp. vanilla
1/4 tsp. salt
Directions:
Heat the oven to 350 degrees and line a muffin tin with paper cups.
Make the cake as directed on the package for cupcakes.
Spoon the batter into the paper cups filling them 3/4 full.
Spoon 1/2 tsp. of the blueberry pie filling into the middle of each cupcake.
Use a knife to swirl it through the batter.
Bake for 22 minutes or until the top bounces back when lightly touched.
Remove the cupcakes and cool to room temperature.
Place the shortening in a bowl and beat until light and creamy.
Beat in the milk, vanilla and salt well.
Slowly add the confectioners’ sugar beating as you add until the mixture becomes spreadable.
Spread the icing over the top of the cooled cupcakes.
Caramel Fudge Cupcakes
Ingredients:
2 cups flour
2 cups sugar
1 tsp. salt
1/4 cup baking cocoa
1 cup water
1 cup canola oil
1 cup butter, cut in pieces, divided
2 eggs
1/3 cup buttermilk
1 tsp. vanilla extract
1 cup brown sugar
1/4 cup milk
Directions:
Heat the oven to 350 degrees and spray muffin cups with cooking spray.
Place the flour, sugar, salt and baking soda into a bowl and toss.
Put the cocoa, water, oil and 1/2 cup of the butter pieces in a pan.
Bring the mixture to a boil, stirring constantly.
Gradually add the butter mixture to the flour mixture and stir well.
Stir the eggs, buttermilk and vanilla together well.
Stir the mixture into the batter until well combined.
Fill the muffin cups 3/4 full of the batter.
Bake 18 minutes or until a toothpick inserted comes out clean.
Remove and let cool on wire racks.
Put the brown sugar, remaining butter and milk into a saucepan.
Cook over low heat, stirring constantly until the sugar dissolves.
Increase the heat to medium and let the mixture cook 5 minutes without stirring or until bubbles form and it turns an amber color.
Remove the frosting from the heat and place in a bowl.
Let the frosting cool to room temperature.
Stir in the confectioners’ sugar until very smooth.
Frost the cooled cupcakes before serving.
Caramel Spice Cupcakes
Ingredients:
1 (18 1/4 oz.) pkg. spice cake
2 cups apples, peeled and chopped fine
3 tbsp. milk
25 caramels
1 cup toasted pecans, crushed fine
Directions:
Set the oven to 350 degrees and preheat.
Spray a large cup muffin tin well with cooking spray.
Mix the cake mix as directed on the package.
Add the apples and stir them in well.
Fill each of the prepared muffin cups two thirds full of the batter.
Bake 18 minutes or until a toothpick inserted in the center comes out clean.
Pour the milk into a saucepan and carefully add the caramels.
Over low heat, stir the mixture constantly until the caramels melt and the mixture is very smooth.
Spoon the mixture over each cupcake and sprinkle with the pecans.
Cherry Luscious Cupcakes
Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
1-1/2 cups flour
1/2 tsp. cinnamon
1/2 tsp. allspice
1/2 tsp. nutmeg
1/2 cup buttermilk
1/2 cup cherry jam
1/2 cup chopped pecans
1/4 cup candied cherries, chopped
1 (16 oz.) container vanilla icing
Directions:
Heat the oven to 350 degrees and line a muffin tin with paper liners.
Beat the shortening and sugar together until creamy.
Beat in the eggs 1 at a time.
Sift together the flour, baking soda, cinnamon, allspice and nutmeg.
Add the dry mixture to the cream mixture.
Pour in the buttermilk and beat until well combined.
Add the jam, pecans and cherries and stir until blended in well.
Bake the cupcakes 22 minutes or until a toothpick comes out clean.
Remove the cupcakes from the oven and cool 5 minutes.
Place the cupcakes onto a wire rack to cool completely.
When the cupcakes have cooled frost them with the vanilla icing.
Chocolate Chip Cupcake Cones
Ingredients:
1 (18 oz.) pkg. white cake mix
1 (8 oz.) pkg. cream cheese, room temperature
1/3 cup sugar
1 egg
1 1/2 tsp. vanilla extract
1 cup miniature chocolate chips
36 ice-cream cones
1/2 cup shortening
3 3/4 cups confectioners' sugar
4 tbsp. milk
Directions:
Fix the cake batter as directed on the box.
Add the sugar, egg and 1/2 tsp. vanilla and mix until blended well.
Fold in the chocolate chips.
Stand the cones in the muffin tin cups.
Place a tbsp. of the cake batter in the bottom of each cone.
Place 1 tbsp. of the cream cheese mixture on top of the cake batter.
Add more cake batter over the cream cheese mixture filling the cone 2/3 full.
Bake in a preheated 350 degree oven for 25 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow the cupcakes to cool completely.
Beat the confectioners’ sugar and shortening until smooth.
Stir in the remaining 1 tsp. of vanilla.
Add the milk 1 tbsp. at a time stirring after each addition until the frosting reach a spreadable consistency.
Frost the cupcakes when they have cooled completely.
Chocolate Covered Cherry Cupcakes

Ingredients:
1 cup heavy cream
1 (12 oz.) pkg. vanilla baking chips
1/2 cup butter cut in pieces
2 cups flour
2 cups sugar
3/4 cup cocoa powder
1 tsp. baking powder
2 tsp. baking soda
1/2 tsp. salt
1 (21 oz.) can cherry pie filling
1 cup buttermilk
2 eggs
Maraschino cherries, stems removed
Directions:
Bring the heavy cream to a boil.
Place the vanilla baking chips and butter into a bowl.
Pour the boiling cream over the chips and stir until smooth.
Fold in the vanilla.
Cover the bowl and chill for 3 hours being sure to stir every hour.
Heat the oven to 375 degrees and line muffin cups with foil liners.
Place the flour, sugar and cocoa in a bowl.
Add the baking powder, baking soda and salt and stir well.
In another bowl mix together the pie filling, buttermilk and eggs.
Add the flour mixture to the pie filling mixture and stir until well blended.
Fill the muffin cup liners 2/3 full of the batter.
Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Cool for 15 minutes then place on wire racks to cool completely.
Remove the topping mixture from the refrigerator.
Beat in the confectioners’ sugar until smooth.
Ice the cupcakes and place a cherry on top.
Chocolate Cream Cupcakes
Ingredients:
1 (18 oz.) box devil's food cake mix
3/4 cup shortening
2/3 cup confectioners' sugar
1 cup marshmallow cream
1 tsp. vanilla
2 (16 oz.) containers chocolate frosting
Directions:
Mix and bake the cake as directed for making cupcakes on the box.
Cool the cupcakes 10 minutes then move to wire racks to finish cooling.
Beat the shortening and sugar until creamy.
Stir in the marshmallow cream and vanilla.
Place the mixture into a pastry bag and insert the smallest tip.
Push the tip through the bottom of the cupcake.
Fill the cupcake with the filling.
After each cupcake is filled ice with the chocolate frosting.
Chocolate Glazed Pudding Cakes

Ingredients:
1/2 cup flour
1/2 tsp. baking powder
1/4 tsp. salt
3 tbsp. shortening
1/3 cup sugar
1 egg
1/2 tsp. pure vanilla extract
3 tbsp. milk
2/3 cup French vanilla pudding
1/4 cup heavy whipping cream
1/2 cup semisweet chocolate chips
Directions:
Line muffin cups with paper liners.
Whisk together the flour, baking powder and salt well.
Cream the shortening and sugar until fluffy.
Stir the dry ingredients into the creamed ingredients well.
Spoon the batter into the paper lines until 3/4 full.
Bake for 18 minutes or until the tops bounce back when lightly touched.
Remove from the oven and cool in the pan 10 minutes.
Transfer the cupcakes to wire racks to cool completely.
Place the pudding into a pastry bag and insert a small tip.
Carefully push the tip through the top of each cupcake.
Fill the middle of the cupcakes with the pudding being carefully not to over flow them.
Pour the cream into a sauce pan and bring it to a boil.
Remove from the heat and stir in the chocolate chips stirring until the chips are completely melted.
Cool the topping to room temperature and slightly thickened.
Glaze the cupcakes with the topping.
Let stand until the glaze sets.
Store the cupcakes in the refrigerator to keep fresh.
Cinnamon Applesauce Cupcakes
Ingredients:
1/3 cup + 1/2 cup butter, soft and divided
3/4 cup sugar
2 eggs
3 tsp. pure vanilla extract, divided
1-1/3 cups flour
1/2 tsp. + 1/4 tsp. salt, divided
2 1/2 tsp. cinnamon, divided
1/2 tsp. nutmeg
1/8 tsp. ground cloves
3/4 cup applesauce
Directions:
Line a muffin tin with paper cups and spray with cooking spray.
Cream 1/3 cup of butter and the sugar together until fluffy.
Beat in the eggs and 1 tsp. of vanilla.
In a separate bowl sift the flour, baking powder and soda.
Stir in the 1/2 tsp. salt, 1 tsp. cinnamon, the nutmeg and cloves.
Gradually blend the flour mixture into the creamed mixture.
Stir in the applesauce well.
Fill the lined muffin cups 2/3 full of the batter.
Bake the cupcakes 25 minutes or until the top bounces back when lightly touched.
Remove the cupcakes and let cool in the pan for 5 minutes.
Place the cupcakes on a wire rack and cool completely.
Place the cream cheese and remaining butter into a bowl.
Add in the remaining vanilla, salt and cinnamon.
Slowly add the confectioners’ sugar beating as it’s added.
Chill the frosting until ready to frost the cooled cupcakes.
Cinnamon Chocolate Cupcakes
Ingredients:
1/4 cup + 1/3 cup butter, room temperature
1/2 cup sugar
1 1/2 tsp. cinnamon, divided
1/4 cup buttermilk
1 (1 oz.) square unsweetened chocolate, melt
1 egg
1 tsp. vanilla
1 cup flour
1 tsp. baking soda
1/4 tsp. salt
1/4 cup boiling water
2 cups powdered sugar
2 tbsp. cocoa powder
1/3 cup whipping cream
Directions:
Preheat the oven to 350 degrees and line a muffin tin with foil cups.
Beat 1/4 cup of butter in a bowl until creamy.
Add the sugar and cinnamon and beat until well blended.
Beat in the buttermilk, 1 oz. of the melted chocolate, egg and vanilla well.
Slowly beat in the flour, baking soda and salt.
Carefully beat in the boiling water.
Fill the foil cups 2/3 full of the batter.
Remove the cupcakes, place on wire racks to cool completely.
Place the remaining butter into a bowl and beat until creamy.
Beat in the remaining cinnamon.
Add in the powdered sugar, cocoa powder and whipping cream.
Beat on low speed until the mixture is reaches a spreadable consistency.
Ice the cooled cupcakes and refrigerate any leftovers.
Cream Cheese Pecan Cupcakes
Ingredients:
1 (8 oz.) pkg. cream cheese, soft
1 1/3 cup sugar, divided
2 eggs
1 cup semisweet chocolate chips
1 cup water
1/3 cup vegetable oil
1 tbsp. white vinegar
1 tsp. vanilla
1-1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
2 tbsp. pecans, finely chopped
Directions:
Preheat the oven to 350 degrees and line a muffin tin with paper liners.
Beat the cream cheese, 1/3 cup of sugar, 1 egg and 1/8 tsp. salt until creamy.
Fold in the chips and set the filling aside.
In a bowl mix the remaining sugar and egg, water, oil, vinegar and vanilla well.
Sift the flour, cocoa, baking soda and remaining salt in a bowl.
Add the flour mixture to the sugar mixture and beat well.
Fill each muffin cup half full of the chocolate batter.
Place a spoon of the cream cheese mixture into the middle of the chocolate batter.
Sprinkle a little of the pecans over the top of each cupcake.
Bake 25 minutes or until baked through.
Remove from the oven and cool in the pan for 10 minutes.
Remove to wire racks and cool completely.
Store the cupcakes in the refrigerator to keep fresh.
Cupcake Kisses
Ingredients:
1 1/3 cups mashed ripe bananas
1 cup mayonnaise
2 tsp. pure vanilla, divided
2 cups flour
3/4 cup sugar
1 tsp. baking soda
1/2 tsp. salt
18 chocolate kisses
1/3 cup creamy peanut butter
4 tbsp. milk
Directions:
Preheat the oven to 350 degrees and line a muffin tin with paper cupcake liners.
Place the bananas, mayonnaise and 1 tsp. vanilla in a bowl and stir well.
Toss the flour, sugar, baking soda and salt together in another bowl.
Add the flour mixture to the banana mixture and stir until well blended.
Fill the paper cupcake liners 1/4 full of the batter.
Add a chocolate kiss to each cupcake.
Add more batter until the cupcakes are 3/4 full.
Remove and let cool to room temperature.
Place the confectioners’ sugar into a bowl.
Add the peanut butter, remaining vanilla and the milk.
Stir until the mixture reaches a spreadable consistency.
Cupcakes with Strawberry Frosting
Ingredients:
2/3 cup butter, softened
1 3/4 cups sugar
2 eggs
2 1/2 tsp. vanilla, divided
2 1/2 cups flour
2 1/2 tsp. baking powder
1 1/4 cups milk
2 cups heavy cream
1/4 cup confectioners’ sugar
1/2 cup fresh strawberries, chopped
Directions:
Place paper cupcake liners into the cups of a muffin tin.
Cream the butter and sugar together until fluffy.
Add the eggs, one at a time, beating after each addition.
Beat in 1 1 /2 tsp. vanilla well.
Toss together the flour, baking powder and 1/2 tsp. salt.
Beat the flour mixture into the creamed mixture well.
Add the milk and beat until completely combined.
Fill the paper cups 2/3 full of the batter.
Bake for 18 minutes or until a toothpick comes out clean.
Remove and cool on wire racks.
In a bowl whip together the heavy cream and confectioners’ sugar and remaining salt.
Stir in the remaining 1 tsp. of vanilla.
Fold in the strawberries.
Frost the cooled cupcakes and refrigerate to keep fresh.
Double Chocolate Delight
Ingredients:
1 1/2 oz. semisweet chocolate, chopped
3 tbsp. buttermilk
1 large egg, room temperature
3 tsp. vanilla extract, divided
1 1/2 cups flour
1/4 cup + 2 tbsp. unsweetened cocoa powder
3/4 cup unsalted butter, room temperature
4 tbsp. cold butter, cut into pieces
4 1/2 oz. bittersweet chocolate
Directions:
Preheat the oven to 350 degrees and spray muffin cups with cooking spray.
Microwave the semisweet chocolate on high 1 minute or until glossy.
Stir the chocolate until smooth and let cool for 10 minutes.
Whisk the buttermilk and baking soda together in a bowl.
Stir in the egg and 1 1/2 tsp. of vanilla.
Whisk the flour, 1 cup sugar, cocoa powder and 1/2 tsp. salt together in a bowl.
Beat in the butter and half of the buttermilk mixture until moistened.
Pour in the remaining buttermilk mixture.
Add the melted chocolate and beat 15 seconds or until blended.
Spoon the batter into the muffin cups filling them about 2/3 full.
Remove the cupcakes to wire racks to cool completely.
Place the cold butter and bittersweet chocolate into a saucepan.
Stirring continuously heat the mixture until completely melted.
Whisk in the remaining sugar and salt.
Gradually whisk in the cream.
Stirring continuously cook over medium heat until hot but not boiling.
Cool the glaze slightly and then drizzle over the cupcakes.
Four Spice Cupcakes
Ingredients:
2 cups water
1 cup raisins
1/2 cup shortening
1 cup sugar
1 egg
1 3/4 cups flour
3/4 tsp. salt, divided
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
1/4 cup walnuts pieces
1 cup brown sugar
1/3 cup half-and-half cream
1/4 tsp. salt
3 tbsp. butter
1 tsp. vanilla
Directions:
Heat the oven to 350 degrees and line muffin cups with paper liners.
Pour the water into a saucepan and stir in the raisins.
Bring the water to a boil, reduce the heat and simmer for 10 minutes.
Remove the pan from the heat and let cool to room temperature.
Beat the shortening and sugar until light and creamy.
Add the egg and beat until blended in well.
Drain the raisins and stir them into the mixture.
Whisk together the flour, baking soda and baking powder.
Whisk in the 1/2 tsp. salt, the allspice, cinnamon, nutmeg and cloves.
Add the flour mixture to the creamed mixture and stir until well blended.
Fold in the walnuts.
Fill the muffin liners 3/4 full of the batter.
Cool the cupcakes in the pan for 10 then remove to wire racks.
Place the brown sugar, cream and remaining salt in a saucepan.
Heat the mixture to a boil, stirring constantly cook until the mixture is smooth.
Remove the pan from the heat and stir in the butter and vanilla.
Gradually add the confectioners’ sugar and stir until smooth.
Frost the cooled cupcakes.
Frosted Rhubarb Cupcakes
Ingredients:
1/4 tsp. nutmeg
1/2 cup shortening
1 cup brown sugar
1/4 cup sugar
1 egg
2 cups flour
1 cup buttermilk
1 1/2 cups fresh rhubarb, chopped very fine
1 (16 oz.) container of vanilla frosting
Directions:
Heat the oven to 350 degrees and spray muffin cups with cooking spray.
Mix together the flour, baking soda, baking powder and nutmeg.
Place the shortening and both sugars into a bowl.
Beat the mixture until creamy and smooth.
Add the egg and beat until well combined.
Stir the dry ingredients into the wet ingredients.
Gradually add the buttermilk blending as you add it.
Stir in the rhubarb.
Fill the prepared muffin cups 2/3 full.
Bake the cupcakes for 30 minutes or until the top bounces back lightly when touched.
Remove the cupcakes to a wire rack to cool completely.
When cooled frost the cupcakes with the vanilla icing.
Fudge Topped Lemon Cupcakes
Ingredients:
3 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 cup butter, room temperature
2 cups sugar
3 eggs
2 tsp. lemon peel, grated
1 tsp. vanilla
2 cups sour cream
1 (16 oz.) can chocolate fudge frosting, room
Directions:
Whisk together the flour, baking soda and powder and the salt.
Beat the butter and sugar until creamy in a separate bowl.
Beat in the eggs, lemon peel and vanilla.
Beat the dry ingredients into the creamed mixture.
Add the sour cream and beat until blended in well.
Fill well-greased muffin cups 3/4 full of the batter.
Bake in a preheated 350 degree oven to 27 minutes or until the tops bounce back when lightly touched.
Remove and cool on wire racks to room temperature.
When cool frost the cupcakes with the fudge chocolate icing.
Gingerbread Walnut Cupcakes
Ingredients:
1/2 cup shortening
1 cup sugar
2 eggs
1 cup molasses
3 cups flour
1 tsp. baking soda
1 tsp. ginger
1 tsp. cinnamon
1 cup buttermilk
1/2 cup chopped walnuts
4 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 tsp. lemon peel, grated fine
Directions:
Preheat the oven to 375 and line muffin tin cups with liners.
Place the shortening and sugar into a bowl and beat until creamy.
Beat in the eggs one at a time then beat in the molasses.
Toss together the flour, baking soda, ginger and cinnamon.
Add the dry ingredients and buttermilk to the creamed mixture alternating between them and beating after each addition.
Bake 22 minutes or until the tops bounce back when lightly touched.
Cool the cupcakes in the pan for 10 minutes.
Transfer to wire racks to cool completely.
Add the butter and beat until smooth.
Stir the vanilla and lemon peel into the butter mixture.
Slowly add the confectioners’ sugar beating until smooth.
Glazed Blueberry Cupcakes
Ingredients:
1 cup + 2 tbsp. cake flour
1 1/4 tsp. cream of tartar
1/2 tsp. salt
11 egg whites, room temperature
1 1/2 cups fresh blueberries
1 cup confectioners' sugar
3 tbsp. lemon juice
Directions:
In a bowl sift together the flour and 1/2 cup of sugar.
Place the cream of tartar, vanilla and salt into the egg whites.
Beat the mixture on medium speed until soft peaks form.
Beat in the remaining sugar, a little at a time until stiff peaks form.
Add the flour mixture to the egg white mixture and beat well.
Stir in the lemon peel.
Gently fold in the blueberries.
Place paper liners into muffin tin cups.
Fill each cup 2/3 full of the batter.
Bake in preheated 375 degree oven for 15 minutes or until a toothpick inserted in the center comes out clean.
Remove the cupcakes and cook in the pan 5 minutes.
Place the cupcakes on wire racks to cool completely.
Dump the confectioners’ sugar into a bowl.
Add the lemon juice and whisk until the mixture forms a glaze consistency.
Spread the glaze over the top of the cupcakes.
Let the cupcakes stand until the glaze is set before serving.
Gummy Bear Cupcakes

Ingredients:
1 1/4 cup water
1/3 cup canola oil
3 eggs
1 (18.25 oz.) box yellow cake mix with pudding
3/4 cup chocolate frosting
Assorted decorating sprinkles
Gummy bears
Directions:
Preheat the oven to 350 degrees and spray muffin cups with cooking spray.
Pour the water and oil into a bowl and whisk to combine.
Add the eggs and whisk well.
Add the cake mix and whisk until blended in well.
Place the cupcakes on wire racks to cool.
When cool frost the cupcakes with the chocolate icing.
Scatter the sprinkles over the frosting.
Place 2-3 gummy bears on top.
Hidden Candy Strawberry Cupcakes
Ingredients:
1 (18-1/4 oz.) white cake mix
1 1/3 cups water
3 egg whites
2 tbsp. canola oil
3 pouches of strawberry flavored fruit snacks
1 (16 oz.) container strawberry frosting
Directions:
Heat the oven to 350 degrees and spray a muffin tin with cooking spray.
Dump the cake mix into a mixing bowl.
Add the water, egg whites and oil and beat 3 minutes.
Fill each muffin cup 1/2 full of the batter.
Lay 2 or 3 of the fruit snacks on the batter.
Fill the cups with the remaining batter filling each cup 2/3 full.
Remove the cupcakes and cool completely on a wire rack.
Frost the cupcakes with the strawberry frosting.
Iced Carrot Cupcakes
Ingredients:
2 cups flour
1 cup sugar
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
4 eggs
1 cup canola oil
3/4 cup maple syrup, divided
3 cups carrots, shredded fine
Directions:
Preheat the oven to 350 degrees and line muffin cups with liners.
Stir together the flour, sugar, baking powder and soda.
Stir in the cinnamon and salt well.
Beat the eggs, oil and 1/2 cup of maple syrup together.
Add the egg mixture to the flour mixture and stir until moistened.
Gently stir in the carrots.
Fill the liners 3/4 full of batter.
Place the cupcakes on wire racks to cool to room temperature.
Beat the cream cheese and butter together until fluffy.
Beat in the remaining syrup and vanilla.
Ice the cooled cupcakes.
Store any extras in the refrigerator to keep them fresh.
Jam Cupcakes
Ingredients:
1 (18 oz.) box strawberry cake mix
2 cups sour cream
2 eggs
1/3 cup seedless strawberry jam
1 (16 oz.) container vanilla frosting, divided
Candy sprinkles
Directions:
Line a muffin tin with paper liners.
Dump the cake mix into a bowl.
Beat in the sour cream and eggs beating for 2 minutes.
Fill the cupcake liners half full of batter.
Place 1/4 tsp. of the strawberry jam into the center of each cupcake.
Add more batter to fill each cupcake line 3/4 full.
Bake the cupcakes for 25 minutes or until the tops bounce back when lightly touched.
Remove the cupcakes and cool 10 minutes in the pan.
Remove from the pan and cool completely on wire racks.
When the cupcakes are cooled frost with the vanilla frosting.
Top with a few candy sprinkles.
Lemon Cream Cupcakes
Ingredients:
1 (18.25 oz.) box white cake mix
1 (3 oz.) pkg. lemon instant pudding and pie filling
1 cup water
4 egg whites
2 tbsp. canola oil
1/2 stick of butter, room temperature
1 (16 oz.) pkg. powdered sugar
2 tbsp. lemon juice
Directions:
Place the cake mix and pudding mix into a bowl and stir to combine.
Beat in the water, egg whites and oil well.
Transfer the batter to the paper liners filling them 3/4 full.
Remove and cool the cupcakes on wire racks.
Beat the cream cheese and butter until smooth.
Add the powdered sugar and beat on low until combined.
Add the lemon juice and lemon peel and beat until the mixture reaches a spread consistency.
Frost the cool cupcakes and store in refrigerator.
Lime Cupcakes
Ingredients:
1 (18 oz.) box yellow cake mix
1 (16 oz.) container white frosting
1 tbsp. lime juice
1/2 tsp. lime peel, grated
Directions:
Preheat the oven to 375 degrees and line a mini muffin tin with paper cups.
Prepare the cake as directed on the box.
Fill the paper cups half full of the batter.
Bake the cupcakes 13 minutes or until the tops bounce back when lightly touched.
Spoon the frosting in a bowl and stir until creamy.
Stir in the lime juice and peel.
Frost the cooled cupcakes and refrigerate any leftovers to keep them fresh.
Milk Chocolate Cupcakes
Ingredients:
1 (18 oz.) box yellow cake mix
1 (16 oz.) container white frosting
1 tbsp. lime juice
1/2 tsp. lime peel, grated
Directions:
Preheat the oven to 375 degrees and line a mini muffin tin with paper cups.
Prepare the cake as directed on the box.
Fill the paper cups half full of the batter.
Bake the cupcakes 13 minutes or until the tops bounce back when lightly touched.
Spoon the frosting in a bowl and stir until creamy.
Stir in the lime juice and peel.
Frost the cooled cupcakes and refrigerate any leftovers to keep them fresh.
Mint Brownie Cupcakes

Ingredients:
1 (19 oz.) box of fudge brownie mix
1/2 cup pecans, chopped fine
24 chocolate mint candy pieces
Directions:
Preheat the oven to 350 degrees and line muffin cups with paper liners.
Prepare the brownie mix as directed on the box.
Stir in the chopped pecans.
Spoon 1 tbsp. of batter into the bottom of each muffin cup.
Add a mint candy bar to each cup.
Fill the cups with remaining batter.
Chop the remaining candy coarsely and sprinkle over the top.
Bake the cupcakes 22 minutes or until a toothpick inserted comes out clean.
Cool the cupcakes on a wire rack before serving.
Orange Buttercream Cupcakes
Ingredients:
2 cups cake flour
1/2 tsp. salt
1/2 cup shortening
1 cup sugar
4 egg yolks
1 3/4 tsp. vanilla extract, divided
1 tsp. orange extract
1/3 cup water
1/3 cup + 2 1/2 tbsp. orange juice, divided
1 tsp. orange peel, grated
2 1/2 tbsp. orange juice
Directions:
Preheat the oven to 350 degrees.
Spray muffin tin cups well with cooking spray.
Mix together the flour, baking powder, baking soda and salt.
In a separate bowl, cream together the shortening and sugar.
Add the egg yolks and beat well.
Beat in the 1 tsp. of vanilla extract and the orange extract.
Add the dry ingredients to the cream ingredients.
Add the water and beat in well.
Pour in 1/3 cup of the orange juice and beat until blended in.
Fill the cups 3/4 full and bake for 22 minutes or until set.
Remove and cool in the pan for 5 minutes then move to wire racks.
Place the butter into a bowl and beat until creamy.
Beat in the confectioners’ sugar, orange peel and remaining vanilla.
Add the orange juice 1 tbsp. at a time, beating after each addition until the frosting is a spreadable consistency.
Ice the cupcakes and keep stored in the refrigerator.
Orange Juice Cupcakes
Ingredients:
1/2 cup mayonnaise
1 tsp. vanilla
1 tsp. orange peel, grated
1/2 cup orange juice
1 1/2 cups flour
1/2 cup sugar
1 tsp. baking soda
1/4 tsp. salt
1/2 cup semisweet chocolate chips
1/4 cup powdered sugar
Directions:
Whisk together the mayonnaise, vanilla and orange peel.
Add the orange juice in a steady stream stirring constantly.
Whisk the flour, sugar, cocoa, baking soda and salt in a separate bowl.
Add the flour mixture to the mayonnaise mixture and stir well.
Fold in the chocolate chips.
Fill the muffin liners 2/3 full of the batter.
Bake the cupcakes for 20 minutes or until a toothpick inserted in the center comes out clean.
Place the cupcakes on a wire rack to cool.
When cool sprinkle the powdered sugar lightly over the top.
PB and Chocolate Cupcakes
Ingredients:
1 (18 oz.) box chocolate cake mix
3/4 cup creamy peanut butter
3 eggs
11/4 cups water
1/4 cup canola oil
1 2/3 cups milk chocolate chips
Directions:
Heat the oven to 350 degrees and line a muffin tin with paper liners.
Place the cake mix into a bowl.
Beat in the peanut butter, eggs, water and oil for 2 minutes.
Fill the liners half to 2/3 full of the batter.
Bake 20 minutes or until a toothpick comes out clean.
Cool the cupcakes on wire racks.
Bring the cream to a boil then stir in the chips.
Remove from the heat and keep stirring until the chips melt.
Cool the topping to room temperature.
Beat in the butter and confectioners’ sugar until spreadable.
Frost the cupcakes before serving.
Pecan Mocha Cupcakes
Ingredients:
2 cups flour
1 cup sugar
3/4 cup unsweetened baking cocoa, divided
2 teaspoons baking soda
3/4 cup confectioners' sugar
1 cup boiling water
1 cup mayonnaise
1 tsp. vanilla
3/4 tsp. instant coffee granules
1 pinch of salt
1/2 cup pecans, finely chopped
Directions:
Preheat the oven to 350 degrees and spray muffin tin cups with cooking spray.
Mix the flour, sugar, 1/2 cup of cocoa and baking soda together well.
Beat the water mayonnaise and vanilla together well.
Add the mixture to the flour mixture and beat until well blended.
Place the confectioners’ sugar and remaining cocoa, coffee and salt in a bowl and toss to combine well.
Add the cream, cover the bowl and let stand for 25 minutes.
After 30 minutes, beat the mixture until well blended.
Frost the cooled cupcakes and sprinkle the tops with the pecans.
Store any leftovers in the refrigerator to keep fresh.
Pineapple Cream Cheese Cupcakes
Ingredients:
1 1/2 cup butter, soft and divided
2 cups sugar
3 eggs
3 tsp. vanilla, divided
2 cups ripe bananas, mashed
1/2 cup can crushed pineapple
3 cups flour
1 tsp. baking soda
1 tsp. ground cinnamon
1/2 tsp. salt
Directions:
Preheat the oven to 350 degrees and line a muffin tin with paper cups.
Beat the cream cheese and sugar until creamy and smooth.
Add the eggs, one at a time and beat after each egg.
Stir in 2 tsp. of vanilla.
Mix the bananas and pineapple together in a separate bowl.
Toss the flour, baking soda, cinnamon and salt together.
Add the flour mixture to the cream cheese mixture.
Beat in the banana pineapple mixture.
Fill the paper cups 2/3 full of batter.
Bake the cupcakes for 22 minutes or a toothpick inserted comes out clean.
Remove to wire racks to cool.
Beat the cream cheese and butter together until smooth.
Add the vanilla and confectioners’ sugar and beat until the mixture reaches a spreadable consistency.
Ice the cooled cupcakes before serving.
Pistachio Cream Cupcakes

Ingredients:
1 (18 1/4 oz.) box white cake mix
3/4 cup heavy whipping cream, divided
1/2 cup Mascarpone cheese
1 cup ricotta cheese
1/4 tsp. almond extract
1/2 cup pistachios, chopped fine
4 ounces white baking chocolate, chopped
Directions:
Fix the cake according the directions on the box.
Fill the muffin cups 2/3 full.
Bake as directed on the box for cupcakes.
Cool the cupcakes on wire racks.
Pour 1/2 cup of the heavy cream in a bowl.
Beat the cream until stiff peaks form.
In another bowl beat the Mascarpone cheese, ricotta cheese, confectioners’ sugar and almond extract until creamy.
Fold in the nuts.
Pour the remaining heavy cream into a saucepan.
Add the white chocolate and stirring constantly heat until the chocolate has melted and the mixture is smooth.
Cut the cupcakes in half.
Spread the nut filling over the bottom of each cupcake.
Replace the top and spoon the white chocolate glaze over the cupcakes.
Pumpkin Spice Cupcakes
Ingredients:
1 cup flour
3/4 cup whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 eggs
1 cup canned pumpkin
1/2 cup canola oil
1/2 cup honey
1/3 cup water
1/2 cup pecans, chopped
Directions:
Heat the oven to 350 degrees and line muffin cups with foil liners.
Whisk together both flours, the baking powder, soda and salt.
Beat the eggs lightly in a separate bowl.
Add the pumpkin, oil, honey and water and beat well.
Beat the dry ingredients into the pumpkin mixture until moistened.
Fold in the chopped pecans.
Fill the foil liners 3/4 full of the batter.
Bake for 23 minutes or until a toothpick inserted into the center comes out clean.
Beat the cream cheese and butter together until smooth.
Beat in the vanilla.
Add the powdered sugar slowly stirring constantly until smooth.
Raspberry Lemon Cupcakes
Ingredients:
1 cup white baking chips
6 tbsp. butter cut in pieces
1 (18 oz.) box white cake mix
1 cup milk
3 eggs
1 cup fresh raspberries
2 tablespoons lemon juice
Directions:
Heat the oven to 350 degrees and line muffin cups with liners.
Place the chips and 6 tbsp. butter in a microwave bowl.
Microwave on high for 45 seconds and then stir until smooth.
Beat in the milk, eggs, vanilla and chip mixture for 2 minutes
Fold in the raspberries.
Fill the cupcake liners 3/4 full.
Remove from the oven and cool on wire racks.
Beat the remaining butter, confectioners’ sugar and lemon juice until it reaches a spreadable consistency.
Frost the cupcakes and store any leftovers in the refrigerator.
Red Hot Cupcakes
Ingredients:
1 (18.25 oz.) box white cake mix
1 (16 oz.) container chocolate frosting
72 red hot candies
Directions:
Prepare and bake the cake mix as directed on the box for cupcakes.
Remove the cupcakes and cool completely on wire racks.
Ice the cupcakes with the frosting.
Place the red hot candies on the frosting.
Root Beer Barrel Cupcakes
Ingredients:
2 cups flour
1/8 tsp. cinnamon
1/8 tsp. allspice
1 cup packed brown sugar
2 eggs
1 cup root beer
1 1/2 cups whipped topping
12 root beer barrel candies, crushed
Directions:
Whisk together the flour, baking powder and baking soda.
Whisk in the cinnamon and allspice.
Beat the butter and brown sugar until light and creamy.
Add one egg at a time beating after each egg.
Place the creamed mixture into the dry mixture and beat well.
Stir in the root beer well.
Line a muffin tin with paper cupcake liners.
Fill each liner 3/4 full of the batter.
Bake in a preheated 350 degree oven for 18 minutes or until a toothpick inserted in the middle comes out clean.
Remove to wire rack to cool completely.
Place the whipped topping in a bowl.
Add the crushed root beer barrels and stir to combine.
Frost the cupcakes just before serving.
Refrigerate any leftovers to keep them fresh.
Soda Pop Cupcakes
Ingredients:
2 cups flour
1/4 tsp. salt
1/2 cup + 1/4 cup butter, soft, divided
3/4 cup sugar
1/4 cup brown sugar
3 eggs
1 tbsp. molasses
1 1/2 tsp. vanilla
1/2 cup buttermilk
1/2 cup cream soda
1/2 cup toffee pieces
1 (8 oz.) pkg. cream cheese, soft
1 1/2 tsp. cream soda extract
Directions:
Whisk the flour, baking powder, baking soda and salt in a bowl.
Beat the butter for 30 seconds.
Add in both types of sugar and beat until creamy.
Add the eggs, one at a time, beating after each addition.
Beat in the molasses and vanilla well.
Beat in the flour mixture.
Add the buttermilk and cream soda and beat until well blended.
Fold in the toffee pieces.
Fill the paper liners 2/3 full of the batter.
Bake 18 minutes or until the tops spring back when touched.
Place the cream cheese and remaining butter into a bowl.
Beat until the mixture is smooth and creamy.
Add the powdered sugar and beat until a spreadable consistency is reached.
Beat in the cream soda extract.
Frost the cooled cupcakes and refrigerate the leftovers.
Spiced Raisin Cupcakes

Ingredients:
1 (18 1/4 oz.) box spice cake mix
1 1/3 cups water
1/4 cup canola oil
3 eggs
1/2 cup raisins
2 cups zucchini, shredded fine
1/2 tsp. cinnamon
1/8 tsp. nutmeg
2 tbsp. milk
Directions:
Dump the cake mix into a bowl.
Beat in the water, oil and eggs for 2 minutes or until well blended.
Fold in the raisins and zucchini.
Fill the muffin cup liners 3/4 full of the batter.
Remove the cupcakes to wire racks to cool completely.
Place the butter in a bowl and beat until creamy.
Add the powdered sugar, vanilla, cinnamon and nutmeg.
Add a little milk at a time and beating as you add until the frosting becomes spreadable.
Streusel Cupcakes
Ingredients:
1 (18 oz.) box of spice cake mix
1 1/4 cups water
3 eggs
1/2 cup canned pumpkin
1 cup packed brown sugar
1 tsp. cinnamon
1 tbsp. butter
Directions:
Heat the oven to 350 degrees and line a muffin tin with cupcake liners
Add the water, eggs and pumpkin and beat for 2 minutes or until well blended.
Place the brown sugar and cinnamon in a bowl and toss well.
Cut in the butter until the mixture becomes crumbly.
Remove 1/3 of the crumb mixture and set aside.
Fill each muffin liner 1/2 full of the batter.
Drop 1 tsp. of the crumb mixture into the middle of each cupcake.
Top off each cupcake with enough batter to fill the liner 2/3 full.
Bake 18 minutes or until the top bounces back when lightly touched.
Remove the cupcakes from the oven.
Sprinkle the remaining crumb mixture over the top of each cupcake.
Sweet Coconut Cupcakes
Ingredients:
5 eggs separated and room temperature
1/2 cup + 1/4 cup butter, room temperature, divided
1/2 cup shortening
2 cups sugar
1 1/4 tsp. vanilla extract, divided
1/2 tsp. almond extract, divided
1-1/2 cups flour
1/4 cup cornstarch
1/2 tsp. salt
1 cup buttermilk
2 cups sweet coconut, flaked
1 3/4 cup pecans, chopped fine and divided
Directions:
Beat 1/2 cup of butter, the shortening and sugar until fluffy.
Beat in the egg yolks well.
Beat in 3/4 tsp. vanilla and 1/4 tsp. of the almond extracts.
In a separate bowl, whisk together the flour and cornstarch.
Whisk in the baking soda and salt well.
Add the dry mixture to the wet mixture and stir until well blended.
Blend in the buttermilk well.
Fold in the coconut and 1 cup of the pecans.
Beat the egg whites on high speed until soft peaks form.
Stir the egg whites into the batter well.
Remove the cupcakes to wire racks to cool.
Place the cream cheese and butter into a bowl.
Beat the mixture until smooth and creamy.
Beat the remaining vanilla and almond extract.
Add the confectioners’ sugar and beat until smooth and spreadable.
Stir in the remaining pecans.
Frost the cooled cupcakes and store in the refrigerator.
Sweet Potato Cupcakes
Ingredients:
1 3/4 cups white sugar
3/4 cup vegetable oil
3 eggs
1 tsp. + 1 tbsp. vanilla extract, divided
2 cups cooked sweet potatoes, mashed
2 cups flour
2 tsp. baking soda
1/2 tsp. salt, divided
2 tsp. cinnamon
1/2 cup beer
2 sticks unsalted butter, room temperature
3 cups confectioners’ sugar, sifted
1/4 teaspoon table salt
1 tablespoon vanilla extract
4 tbsp. heavy cream
Directions:
Beat the sugar and oil until smooth.
Add one egg at a time beating after each addition.
Stir in 1 tsp. of vanilla well.
Fold in the sweet potatoes.
In a separate bowl whisk the flour, baking powder and soda.
Stir in 1/4 tsp. salt and cinnamon well.
Add the dry ingredients to the sweet potato mixture and beat well.
Beat in the beer being careful not to over beat.
Spoon the batter into the paper liners filling them 2/3 full.
Beat the butter until creamy.
Add the confectioners’ sugar and beat on low speed until blended in well.
Beat in the remaining vanilla and salt.
Add the heavy cream and beat until the mixture reaches a spreadable consistency.
Frost the cooled cupcakes.
Toffee Cupcakes
Ingredients:
2 cups brown sugar
2 cups flour
1/2 cup butter
1 tsp. baking soda
1/2 tsp. salt
1 tsp. vanilla
1 egg
1 cup milk
6 toffee candy bars, crushed
Directions:
Toss the brown sugar and flour together in a bowl.
Use a pastry blender to cut in the butter until crumbly.
Remove 1 cup of the mixture and set aside.
Stir the baking soda, salt, vanilla, egg and milk into the remaining mixture.
Fold in the crushed candy bars.
Spoon the mixture into the paper liners filling them 2/3 full.
Sprinkle the topping that was set aside over the top of each cupcake.
Upside Down Pear Cupcakes
Ingredients:
6 tbsp. butter, cubed
1 cup light brown sugar, packed
2 tbsp. light corn syrup
1 fresh pear, peeled, cored and cut into 24 slices
3 eggs
2 cups sugar
1 cup vegetable oil
1 (8 oz.) container of sour cream
2 tsp. vanilla
2 1/2 cups flour
1/2 tsp. salt
Directions:
Spray muffin cups with cooking spray and line with wax paper.
Melt the butter over low heat.
Stir in the brown sugar and corn syrup.
Over medium heat, stirring constantly, cook until the sugar has dissolved.
Remove the pan from the heat.
Spoon 1 tbsp. of the mixture into the bottom of each muffin cup.
Place 2 pear slices over the butter mixture in the muffin cups.
Beat the eggs lightly in a bowl.
Add the sugar to the eggs and beat until it turns light yellow and becomes thick.
Beat in the oil, sour cream and vanilla well.
Whisk the flour, baking soda and powder and salt in a bowl.
Add the flour mixture to the egg mixture and beat until moist.
Bake for 30 minutes or until the top bounces back when touched.
Remove the cupcakes and invert on wire racks to cool.
Store any leftovers in the refrigerator to keep them fresh.
Velvet Red Cupcakes
Ingredients:
3 cups flour
2 tsp. unsweetened cocoa powder
3/4 tsp. salt
2 1/4 cups sugar
1 1/2 tsp. vanilla
3 eggs, room temperature
2 tbsp. red food coloring
1 1/2 cups buttermilk
1 1/2 tsp. baking soda
1 1/2 tsp. vinegar
1/2 tsp. cinnamon
2 tbsp. milk
Directions:
Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
Toss the flour, cocoa powder and the salt together in a bowl.
Beat the butter in a separate bowl for 30 seconds.
Add the sugar and the vanilla and beat well.
Add the eggs one at a time beating after each one.
Add the food coloring and beat well.
Add the flour mixture and buttermilk, alternating between the two and beating well after each addition.
Mix the baking soda and vinegar well and stir into the batter.
Spoon the batter into the muffin cups until 3/4 full.
Bake 15 minutes or until the tops bounce back when touched.
Remove and cool to room temperature.
Place the butter in a bowl and beat until creamy.
Add the powdered sugar, vanilla and cinnamon.
Add a little milk at a time and beating as you add until the frosting becomes spreadable.
Whipped Mocha Cupcakes
Ingredients:
2 cups flour
1 1/2 cups sugar
1/2 cup unsweetened cocoa
1 tsp. baking soda
1/2 tsp. salt
1/4 cup instant coffee powder
1/2 cup hot water
2 eggs
1/4 cup canola oil
1 1/2 cups frozen whipped topping, thawed
Directions:
Preheat the oven to 350 degrees and grease muffin tin cups well.
Whisk together the flour, sugar, cocoa powder, soda and salt.
Place the instant coffee in the hot water and stir until dissolved.
Place the coffee, eggs, oil and vanilla into a bowl and whisk.
Stir the mixture into the flour mixture well.
Fill each muffin cup three quarter full of the batter.
Bake for 18 minutes or until the cupcakes bounce back when lightly touched.
Remove the cupcakes and cool completely.
Frost the cupcakes with the whipped topping then serve.
Zucchini Walnut Cupcakes
Ingredients:
1 large egg
3/4 cup canola oil
1 1/2 cup sugar
1 1/2 tsp. vanilla extract
1 1/2 cup unpeeled zucchini, grated
2 1/2 cups flour
1 1/2 tsp. baking soda
1/2 tsp. salt
3/4 tsp. cinnamon
3 oz. bittersweet chocolate, grated
3/4 cup walnuts, chopped
Directions:
Whisk the egg, oil, sugar and vanilla together in a bowl.
Fold in the zucchini.
In a separate bowl whisk together the flour, baking soda and powder.
Whisk in the salt and cinnamon well.
Add the chocolate and whisk until the chocolate is blended in well.
Fold the zucchini mixture stirring just until the dry ingredients are moist.
Fill the liners 2/3 full of the batter.
Let the cupcakes cool 10 minutes in the pan.
Transfer to wire racks to cool completely.
Uncover the Secret Recipes from Your Favorite Restaurants!
CopyCat Secret Recipes Here

http://tinyurl.com/3zznmop
Easily Prepare the Most Guarded Restaurant Recipes in Your Own Kitchen.
The same tastes and flavors for a fraction of the cost!
Copy Cat Recipes Learn to cook the highly guarded secrets behind dishes from
» Red Lobster
» Applebee's
» Chili's
» Olive Garden
» T.G.I. Fridays
» Outback Steakhouse
» Starbucks
CopyCat Secret Recipes Here

M Smith Cupcake Recipes

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

M Smith Cupcake Recipes

Uploaded by

Copyright:

Available Formats

Cupcake Recipes

M. Smith & R. King-Edited by SMGC Publishing

Copyright © 2011 by SMGC Publishing-Edited by SMGC Publishing

Trade Tips for the Perfect Cupcakes

Almond on Almond Cupcakes

Baked Cream Cheese Cupcakes

Banana Cherry Cupcakes

Blueberry Swirl Cupcakes

Caramel Fudge Cupcakes

Caramel Spice Cupcakes

Cherry Luscious Cupcakes

Chocolate Chip Cupcake Cones

Chocolate Covered Cherry Cupcakes

Chocolate Cream Cupcakes

Chocolate Glazed Pudding Cakes

Cinnamon Applesauce Cupcakes

Cinnamon Chocolate Cupcakes

Cream Cheese Pecan Cupcakes

Cupcakes with Strawberry Frosting

Double Chocolate Delight

Four Spice Cupcakes

Frosted Rhubarb Cupcakes

Gingerbread Walnut Cupcakes

Glazed Blueberry Cupcakes

Gummy Bear Cupcakes

Hidden Candy Strawberry Cupcakes

Iced Carrot Cupcakes

Lemon Cream Cupcakes

Milk Chocolate Cupcakes

Mint Brownie Cupcakes

Orange Buttercream Cupcakes

Orange Juice Cupcakes

PB and Chocolate Cupcakes

Pecan Mocha Cupcakes

Pineapple Cream Cheese Cupcakes

Pistachio Cream Cupcakes

Pumpkin Spice Cupcakes

Raspberry Lemon Cupcakes

Red Hot Cupcakes

Root Beer Barrel Cupcakes

Soda Pop Cupcakes

Spiced Raisin Cupcakes

Sweet Coconut Cupcakes

Sweet Potato Cupcakes

Upside Down Pear Cupcakes

Velvet Red Cupcakes

Whipped Mocha Cupcakes

Zucchini Walnut Cupcakes

CopyCat Restaurant Recipes

Trade Tips for the Perfect Cupcakes

Almond on Almond Cupcakes

Baked Cream Cheese Cupcakes

Banana Cherry Cupcakes

Blueberry Swirl Cupcakes

Caramel Fudge Cupcakes

Caramel Spice Cupcakes

Cherry Luscious Cupcakes

Chocolate Chip Cupcake Cones

Chocolate Covered Cherry Cupcakes

Chocolate Cream Cupcakes

Chocolate Glazed Pudding Cakes

Cinnamon Applesauce Cupcakes

Cinnamon Chocolate Cupcakes