10 Of The BEST Cupcake Recipes

10 Of The BEST Cupcake Recipes

[tasty-recipe id=”47814″]

The BEST Chocolate Cupcakes

1/3 cup cocoa, packed
1/2 cup plus 2 Tbsp. shortening
1 cup boiling water
2 cups flour
2 cups sugar
2 eggs, beaten
1/2 cup sour milk or buttermilk
1 1/2 tsp. baking soda
1/2 tsp. salt

Dissolve cocoa and shortening in boiling water. Mix all of the remaining ingredients. Beat for 2 minutes. Pour into well greased or lined muffins tins. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center comes out clean. This tastes just like the package mix. Serves 9 or makes 20 cupcakes.

[dining]

Homemade Vanilla Cupcakes

2 cups flour
1 1/2 cups sugar
3  tsp. baking powder
1/2 tsp. salt
1 cup milk
1/2 cup shortening
1 tsp. vanilla
4 egg whites

Mix all of the ingredients except the egg whites together in a bowl. Beat on low for 30 seconds, scraping the bowl. Beat on high for 2 minutes until smooth. Add egg whites and beat on high for 2 additional minutes, scraping the bowl occasionally. Pour into greased muffin tins or lined with cupcake liners. Bake 20-25 minutes. The cupcakes are done when a toothpick inserted into the center comes out clean. Cool completely. Frost with chocolate frosting. Serves 18.

Perfect Homemade Yellow Cupcakes

3/4 cup butter or margarine, softened
1 1/2 cups sugar
2 1/2 tsp. vanilla
1 1/3 cups buttermilk or sour milk
3 cups flour
3 eggs
3 tsp. baking powder

Beat butter and sugar together in a bowl until fluffy. Add vanilla and eggs one at a time, beating well after each addition, scraping the sides constantly. Add buttermilk, and beat well. Sift dry ingredients together in a bowl. Add to butter mixture slowly mixing well. Pour into 1 well greased and floured 9×13 inch pan or three 8-inch or two 9-inch pans. Bake at 350 degrees for the times listed below.

• 9×13-inch pan – 40-45 minutes
• 8-inch pan – 23-28 minutes
• 9-inch pan – 30-35 minutes
• cupcakes – 20-25 minutes

Cake is done when a toothpick inserted into the center comes out clean. Cool completely, then frost. Serves 18.

Cherry Chocolate Cupcakes

1 pkg. Pillsbury fudge cake mix (This brand seems to work best)
21 oz. can cherry pie filling
1 tsp. almond extract (optional)
2 eggs, beaten

Combine all ingredients by hand, mixing well. Pour into a greased and floured 9×13 pan. Bake at 350 degrees 30 minutes or until a toothpick inserted into the center comes out clean.

For cupcakes, pour into greased muffin tins or tins lined with papers. Bake at 350 degrees for 15-20 minutes. Test by inserting a toothpick in the center. If it comes out clean, it is done.

When cool frost with:

Frosting

1 cup sugar
5 Tbsp. butter
1/3 cup milk
6 oz. chocolate chips

Place everything but the chocolate chips into a small saucepan and bring to a boil. Stir constantly and cook for 1 minute. Remove from the heat and stir in the chips. Pour over the cake and smooth.

Red Velvet Cupcakes

3/4 cup butter
2 eggs
1 1/2 cups sugar
1 1/2 tsp. cocoa
1/4 tsp. salt
1 tsp. baking soda
2 tsp. vinegar
2 tsp. vanilla
1-2 oz. red food coloring
2 1/2 cups flour
1 cup buttermilk

Cream together butter, eggs and sugar in a bowl. Add the rest of the ingredients except the flour and buttermilk. Mix well. Add flour and buttermilk alternately. Beat until all the lumps are out.

Pour into a greased and floured 9×13 inch pan. Bake at 350 degrees for 30 minutes or until a toothpick inserted in the center comes out clean.

For cupcakes, pour into greased muffin tins or tins lined with papers. Bake at 350 degrees for 15-20 minutes. Test by inserting a toothpick in the center. If it comes out clean, it is done.

Frost with Red Velvet Frosting.

Red Velvet Frosting

2/3 cup milk
1/2 cup flour
1/2 cup butter
1/2 cup sugar
1 tsp. vanilla

Cook milk and flour until thick, stirring constantly. Cool thoroughly. Beat milk and flour for one minute until fluffy. Beat butter and sugar until creamy. Add to milk and flour and add vanilla. Mix well. Frosts one Red Velvet Cake.

Creamy Pumpkin Cupcakes Recipe

1 pkg. spice cake mix
1 (3.4 oz.) pkg. vanilla instant pudding
1 cup canned pumpkin
1 (8 oz.) pkg. cream cheese
1/4 cup sugar
1 egg

Mix the cake mix as directed on the package. Add dry pudding and pumpkin. Mix well. Pour into 24 paper lined muffin cups. Beat cream cheese, sugar and egg together and drop a spoonful into the center of each cupcake. Swirl gently with a spoon. Bake at 350 degrees for 18-21 minutes.  Frost with Spiced Frosting.

Peppermint Cupcakes

Stick a couple of peppermint sticks or candy canes in your favorite regular frosted cupcake. You could use red frosting with this if you like, but white is also great because it looks like snow. I suggest crisscrossing the peppermint sticks just to add to the look.

If it’s the Christmas season, you could even make some small signs to stick on the cupcakes that say “North Pole”.  You can also add a few drops of peppermint extract to your frosting.

Homemade Hostess Cupcake Filling

1/2 cup (1 stick or 1/4 lb.) butter
2/3 cup evaporated milk
1/2 cup shortening
2 tsp. vanilla
1 cup sugar

Mix all ingredients in a bowl and beat with an electric mixer without stopping for 30 minutes.  With a pastry bag and a long pastry tip, poke a hole in the center of each cupcake and fill.

Fills one cupcake recipe or makes a good center filling for layer cakes. This is just like the filling in the cupcakes at the store. Kids love to take them in lunches and they freeze well. Eat them right from the freezer, either thawed or frozen.  Frost cupcakes as desired.  Fills 20-24 cupcakes.

[tasty-recipe id=”49175″]