Cupcakes
Cupcakes are practically perfect: they're basically travelling cake that you can share.
Here are six cupcake recipes to help you through the day. Check out the Pinata Cupcakes, the Chocolate Cupcakes with a Peppermint Frosting, and the rest of today's yumminess. Enjoy!
ESPRESSO CUPCAKES
This is from Betty Crocker, and begins, "Love coffee? Here's the fudgy cupcake to make your tastebuds smile."
Prep Time: 40 minutes; Total Time: 1 hour 45 minutes; Servings: 24
To view this online, click here.
Ingredients
Cupcakes
1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
Filling
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
Frosting and Garnish
1 teaspoon instant espresso coffee powder
1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
Chocolate-covered espresso beans, if desired
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1-1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6-1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
Here are six cupcake recipes to help you through the day. Check out the Pinata Cupcakes, the Chocolate Cupcakes with a Peppermint Frosting, and the rest of today's yumminess. Enjoy!
ESPRESSO CUPCAKES
This is from Betty Crocker, and begins, "Love coffee? Here's the fudgy cupcake to make your tastebuds smile."
Prep Time: 40 minutes; Total Time: 1 hour 45 minutes; Servings: 24
To view this online, click here.
Ingredients
Cupcakes
1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
Water, vegetable oil and eggs called for on cake mix box
1 tablespoon instant espresso coffee powder
Filling
1 container (8 oz) mascarpone cheese
2 teaspoons milk
2 teaspoons instant espresso coffee powder
1 cup powdered sugar
Frosting and Garnish
1 teaspoon instant espresso coffee powder
1 tub (12 oz) Betty Crocker™ Whipped Milk Chocolate Frosting
Chocolate-covered espresso beans, if desired
Instructions
Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
Make batter as directed on box; gently stir in 1 tablespoon espresso powder just until blended. Divide batter evenly among muffin cups. Bake and cool as directed on box for cupcakes.
In medium bowl, beat mascarpone cheese, milk, 2 teaspoons espresso powder and the powdered sugar with electric mixer on medium speed until smooth. Spoon mixture into decorating bag fitted with 1/4-inch (#9) writing tip.
To fill each cupcake, insert tip of bag into center of cooled cupcake; gently squeeze bag until cupcake expands slightly but does not burst (each cupcake should be filled with about 1 tablespoon filling).
Stir 1 teaspoon espresso powder into the frosting. Spoon frosting mixture into decorating bag fitted with 3/4-inch (#824) star tip. Pipe over tops of cupcakes. Garnish with espresso beans. Store covered in refrigerator.
PUMPKIN CUPCAKES
This is from Diana Rattray in The Spruce Eats. She wrote, "These pumpkin cupcakes are a perfect choice for a Halloween party treat or fall dessert. The moist pumpkin cupcakes are perfectly spiced with a mixture of cinnamon, ginger, and nutmeg, and they get extra texture from chopped walnuts or pecans.
"Top these cupcakes with fluffy caramel cream cheese frosting or a basic cream cheese frosting. Or top with a dollop of whipped cream or whipped topping and a sprinkling of cinnamon sugar."
Prep Time: 10 minutes; Cook Time: 25 minutes; Total Time: 35 minutes; Servings: 24 servings; Yield: 24 cupcakes
To view this online, go to https://www.thespruceeats.com/homemade-pumpkin-cupcakes-3060003.
Ingredients
2-1/4 cups all-purpose flour (sift before measuring)
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 cup butter (softened)
1-1/3 cups sugar
2 eggs, beaten until frothy
1 cup canned pumpkin puree
3/4 cup milk
3/4 cup chopped walnuts or pecans, optional
Directions
Gather the ingredients. Preheat oven to 375 F.
Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.
Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.
Stir in the sifted dry ingredients alternately with the milk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.
Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.
Bake in preheated oven for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Cool and frost the cupcakes with a simple cream cheese frosting or top with a dollop of whipped cream.
CHOCOLATE CUPCAKES WITH A PEPPERMINT FROSTING
Just the name of this got my attention. This is from Baking at Home, and can be found at https://bakingathome.com/recipe/chocolate-cupcakes-with-a-peppermint-frosting/.
Ingredients
3/4 C. all-purpose flour
1/2 C. unsweetened natural cocoa powder
2 tsp. Clabber Girl® Baking Powder
1 tsp. Clabber Girl® Baking Soda
1/4 tsp. salt
1 C. granulated sugar
2 large eggs
1/3 C. Crisco® Pure Vegetable Oil
2 tsp. Spice Islands® Pure Vanilla Extract
1/2 C. whole milk
For the frosting
4 C. confectioners sugar
1/2 C. unsalted butter, room temperature
1/4 tsp. peppermint extract
3 Tbsp. milk or heavy cream
crushed peppermints for topping
Directions
Preheat oven to 350 degrees.
Add flour, cocoa powder, baking powder, baking soda, salt, and sugar in a large bowl and whisk to combine.
In another large bowl add eggs, oil, vanilla, and milk and whisk to combine.
Slowly incorporate wet ingredients into the dry ingredients by folding it in until just combined.
Spoon into muffin tins with liners filling halfway and bake for 18-21 minutes until a toothpick can be inserted and come out clean.
Remove from the oven and let cool completely.
While the cupcakes cool, make the icing by adding butter to a bowl and beating with an electric mixer at medium speed until creamy.
Slowly add in confectioner’s sugar a little at a time until all has been added.
Add peppermint extract and milk and continue to mix until the icing is smooth and fluffy, about 3-5 minutes.
Top cupcakes with desired amount of frosting and sprinkle with crushed peppermint.
CREAM-FILLED CHOCOLATE CUPCAKES
This is from the October 2007 issue of Vegetarian Times, page 62. It begins, "This vegan version of store-bought cupcakes will win over a crowd."
Makes 12 vegan cupcakes
To view this online, go to https://www.vegetariantimes.com/recipes/cream-filled-chocolate-cupcakes/.
Ingredients
1-1/2 cups all-purpose flour
1-1/4 cups sugar
1/2 cup cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/4 cup vegetable oil
1 Tbs. rice vinegar (unseasoned)
1 tsp. vanilla extract
1 7.5-oz. container vegan whipped topping
4 oz. semisweet vegan chocolate chips (2/3 cup)
1 cup confectioners' sugar
Preparation
Preheat oven to 350˚F. Coat 12 muffin tin cups with cooking spray.
Sift flour, sugar, cocoa, baking powder, baking soda, and salt into bowl. Add oil, vinegar, vanilla, and 1 cup plus 2 Tbs. cold water. Stir 50 strokes, or until smooth. Pour batter into muffin cups. Bake 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes, unmold, and cool completely.
Cut wide cones out of cupcake bottoms, reserving cones. Scrape 1 Tbs. cake from insides. Spoon whipped topping into plastic bag. Snip corner of bag, and squeeze topping into cavities. Reinsert cake cones, and chill 30 minutes.
Melt chocolate in double boiler, whisk in 1/4 cup boiling water, and use to frost cupcakes. Chill 30 minutes. Combine confectioners’ sugar and 1 Tbs. water in bowl. Transfer to plastic bag, and snip corner. Pipe curlicues atop cupcakes.
BROWN BUTTER PEACH CUPCAKES
One of the email newsletters that I receive is from Delish. They find recipes from a variety of places; this comes from Chocolate With Grace, and starts, “Browned butter and peaches make these cupcakes with a tender, moist crumb perfect for summertime celebrations.” Serves: 18 cupcakes
To view this online, click here.
Ingredients
For the Cupcakes
3/4 cup butter
1 cup peach puree*
1 cup packed brown sugar
1/2 cup white sugar
1/2 tsp vanilla
2 large eggs, room temperature
2 cups all purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
2 cups finely diced peaches
For the Frosting
1/2 cup butter, softened
4 oz cream cheese, softened
1/2 cup peach puree*
1 tsp vanilla
5-6 cups powdered sugar
Instructions
Brown the butter in a small saucepan over medium heat, stirring occasionally. Remove the butter from the heat and pour into a separate heat proof bowl to stop the browning. Cool completely.
Preheat oven to 325 F. Whisk together the brown butter, peach puree, brown sugar, white sugar and vanilla. Beat in eggs. In a separate bowl, mix together the flour, baking powder, salt and cinnamon. Gently stir into the large bowl along with diced peaches, mixing until just combined.
Fill lined cupcake tins 3/4 full. Bake for 20 minutes or until the spring back when lightly touched. Cool completely on wire racks.
To make the frosting, beat together butter and cream cheese until fluffy. Beat in peach puree and vanilla. Add enough of the powdered sugar until a piping or spreading consistency is reached. Spread or pipe onto cooled cupcakes.
*To make Peach Puree, heat 3 cups of diced peaches, 1 T lemon juice, 1 T water and 1 T white sugar in a saucepan over medium heat. Bring to a boil and let it simmer for 5 minutes, stirring frequently. Remove from heat and let cool to a warm temperature. Blend in a blender until smooth. Cool completely before use.
PINATA CUPCAKES
This is from Old El Paso, and begins, "Learn how to make Piñata Cupcakes, and you'll have everyone looking forward to your next party. Make and bake the cake mix, then cut a small hole to create a pocket in the center of the cupcake to fill it with your piñata goodies (rainbow-colored sprinkles and mini chocolate-covered candies). Want even more color? Divide the frosting up, and add different gel food colors for a fun rainbow effect. A cupcake is always a treat, but every bite of this fun, candy-filled Piñata Cupcakes recipe is a fiesta."
Prep Time: 1 hour 15 minutes; Total Time: 1 hour 45 minutes; Makes 24 servings
To view this online, go to https://www.oldelpaso.com/recipes/pinata-cupcakes.
Ingredients
1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
Water, oil and eggs called for on cake mix box
1-1/4 cups mini candy-coated chocolate candies
1/2 cup candy sprinkles
6-1/2 cups powdered sugar
3/4 cup butter, softened
1/2 teaspoon vanilla
5 to 7 tablespoons milk
Gel food colors
Preparation
Heat oven to 350°F. Make and bake cake mix as directed on box for 24 cupcakes. Cool cupcakes completely on cooling rack, about 15 minutes.
In small bowl, mix mini candy-coated chocolate candies and candy sprinkles.
Using sharp knife, cut a circle/hole into center of cupcake to create a little pocket about 1 inch deep, leaving 1/4-inch of cake at bottom. Trim baked side of plug to 1/2 inch, and set aside.
Place about 1 tablespoon candy mixture inside cupcake. Replace cupcake plug to cover candy mixture. Repeat with remaining cupcakes and candy mixture.
In large bowl, mix powdered sugar and butter with electric mixer on low speed. Stir in vanilla and 4 tablespoons of the milk.
Gradually beat in just enough remaining milk to make frosting smooth and spreadable. If frosting is too thick, beat in more milk, a teaspoon at a time. If frosting becomes too thin, beat in a small amount of powdered sugar.
Divide frosting (about 1 cup each) into four separate small bowls. Stir gel food color into each bowl to make desired colors. Spoon each color frosting into separate pastry bag fitted with desired tip. Frost cupcakes, as desired.
Expert Tips
We recommend using gel food color, which can bring vibrant colors that won’t change the frosting consistency.
Pipe frosting onto cupcakes using a pastry bag and piping tip to give a more polished decorating look. For easy cleanup, look for disposable pastry bags, which often come with various piping tips.
To give these Piñata Cupcakes a festive look, we’ve used a variety of gel food colors. Try to look for inside-of-the-cupcake sprinkles and candies that match the frosting colors.
For a quick and easy way to make the pockets in the cupcakes, use a 1-inch round cookie cutter.
For the maximum piñata effect of candy spilling out of the cupcakes, fill the cupcakes with the sprinkles and candy on the same day they'll be enjoyed.
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