Cupcake Recipes

Banana Cupcakes Recipe

Ingredients

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 cup mashed ripe bananas (about 2 medium)
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk
• 
  LEMON BUTTER FROSTING:
• 2 cups confectioners' sugar
• 1/3 cup butter, softened
• 3 tablespoons mashed ripe banana
• 1 tablespoon lemon juice

Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in bananas and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
• Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• In a small bowl, combine the frosting ingredients; beat until light and fluffy. Frost cupcakes. Yield: 1-1/2 dozen.

Special Mocha Cupcakes Recipe

Ingredients

• 2 eggs
• 1/2 cup cold brewed coffee
• 1/2 cup canola oil
• 3 teaspoons cider vinegar
• 3 teaspoons vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup sugar
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 
  MOCHA FROSTING:
• 3 tablespoons milk chocolate chips
• 3 tablespoons semisweet chocolate chips
• 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 1 to 2 tablespoons brewed coffee
• 1/2 cup chocolate sprinkles

Directions

• In a large bowl, beat the eggs, coffee, oil, vinegar and vanilla until well blended. In a small bowl, combine the flour, sugar, cocoa, baking soda and salt; gradually beat into coffee mixture until blended.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool.
• For frosting, in a microwave, melt chips and butter; stir until smooth. Transfer to a large bowl. Gradually beat in confectioners' sugar and coffee until smooth. Pipe frosting onto cupcakes. Top with sprinkles; gently press down. Yield: 1 dozen.

Chocolate Chip Cupcakes Recipe

Ingredients

• 1 package (18-1/4 ounces) yellow cake mix
• 1 package (3.4 ounces) instant vanilla pudding mix
• 1 cup water
• 1/2 cup canola oil
• 4 eggs
• 1 cup (6 ounces) miniature semisweet chocolate chips
• 1 can (16 ounces) chocolate or vanilla frosting
• Additional miniature semisweet chocolate chips, optional

Directions

• In a large bowl, combine the cake and pudding mixes, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in chocolate chips.
• Fill paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. Frost cupcakes. Sprinkle with additional chips if desired. Yield: 2-1/2 dozen.

Texas Chocolate Cupcakes Recipe

Ingredients

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup baking cocoa
• 1 cup water
• 1 cup canola oil
• 1/2 cup butter, cubed
• 2 eggs
• 1/3 cup buttermilk
• 1 teaspoon vanilla extract
• 
  CARAMEL ICING:
• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup milk
• 2 to 2-1/4 cups confectioners' sugar

Directions

• In a large bowl, combine the flour, sugar, salt and baking soda. In a large saucepan over medium heat, bring the cocoa, water, oil and butter to a boil. Gradually add to dry ingredients and mix well. Combine the eggs, buttermilk and vanilla; gradually add to batter and mix well (batter will be very thin).
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For icing, in a heavy saucepan, combine the brown sugar, butter and milk. Cook and stir over low heat until sugar is dissolved. Increase heat to medium. Do not stir. Cook for 3-6 minutes or until bubbles form in center of mixture and syrup turns amber. Remove from the heat; transfer to a small bowl. Cool to room temperature. Gradually beat in confectioners' sugar until smooth. Frost cupcakes. Yield: 2 dozen.

Lemon Curd Cupcakes Recipe

Ingredients

• 3 tablespoons plus 1-1/2 teaspoons sugar
• 3 tablespoons lemon juice
• 4-1/2 teaspoons butter
• 1 egg, lightly beaten
• 1 teaspoon grated lemon peel
• 
  BATTER:
• 3/4 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon grated lemon peel
• 1-1/2 cups cake flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup buttermilk
• 
  FROSTING:
• 2 tablespoons butter, softened
• 1/2 teaspoon vanilla extract
• Pinch salt
• 2 cups confectioners' sugar
• 2 to 4 tablespoons milk
• Edible flowers or additional grated lemon peel, optional

Directions

• For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir a small amount of hot mixture into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon peel. Cool for 10 minutes. Cover and chill for 1-1/2 hours or until thickened.
• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely.
• Cut a small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
• In a small bowl, combine the butter, vanilla, salt, confectioners' sugar and enough milk to achieve frosting consistency. Frost cupcakes. Store in the refrigerator. Garnish with flowers or lemon peel if desired. Yield: 1 dozen.

Chocolate Cream Cheese Cupcakes Recipe

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1-1/2 cups sugar, divided
• 1 egg
• 1 teaspoon salt, divided
• 1 cup (6 ounces) semisweet chocolate chips
• 1-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 cup water
• 1/3 cup canola oil
• 1 tablespoon white vinegar
• 
  FROSTING:
• 3-3/4 cups confectioners' sugar
• 3 tablespoons baking cocoa
• 1/2 cup butter, melted
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 1/3 cup chopped pecans

Directions

• For filling, in a small bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.
• In a large bowl, combine the flour, cocoa, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.
• Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each.
• Bake at 350° for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, combine the confectioners' sugar, cocoa, butter, milk and vanilla; beat until blended. Frost cupcakes; sprinkle with pecans. Store in the refrigerator. Yield: 20 cupcakes.

Peanut Butter Chocolate Cupcakes Recipe

Ingredients

• 1 package (3 ounces) cream cheese, softened
• 1/4 cup creamy peanut butter
• 2 tablespoons sugar
• 1 tablespoon milk
• 
  BATTER:
• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 2 eggs
• 1 cup water
• 1 cup milk
• 1/2 cup canola oil
• 2 teaspoons vanilla extract
• 
  FROSTING:
• 1/3 cup butter, softened
• 2 cups confectioners' sugar
• 6 tablespoons baking cocoa
• 3 to 4 tablespoons milk

Directions

• In a small bowl, beat cream cheese, peanut butter, sugar and milk until smooth; set aside.
• In a large bowl, combine sugar, flour, cocoa, baking powder, salt and baking soda. In another bowl, whisk the eggs, water, milk, oil and vanilla. Stir into dry ingredients just until moistened (batter will be thin).
• Fill paper-lined jumbo muffin cups half full with batter. Drop scant tablespoonfuls of peanut butter mixture into center of each; cover with remaining batter.
• Bake at 350° for 25-30 minutes or until a toothpick inserted into cake comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
• In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 1 dozen jumbo cupcakes.

Zucchini Cupcakes Recipe

Ingredients

• 3 eggs
• 1-1/3 cups sugar
• 1/2 cup canola oil
• 1/2 cup orange juice
• 1 teaspoon almond extract
• 2-1/2 cups all-purpose flour
• 2 teaspoons ground cinnamon
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cloves
• 1-1/2 cups shredded zucchini
• 
  CARAMEL FROSTING:
• 1 cup packed brown sugar
• 1/2 cup butter
• 1/4 cup 2% milk
• 1 teaspoon vanilla extract
• 1-1/2 to 2 cups confectioners' sugar

Directions

• In a large bowl, beat the eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture and mix well. Stir in zucchini.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.
• For frosting, combine the brown sugar, butter and milk in a saucepan. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in vanilla. Cool to lukewarm.
• Gradually beat in confectioners' sugar until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 to 2 dozen.