Carrot Cupcakes Recipe

12 Servings / Prep: 30 min. Bake: 25 min. + cooling

Ingredients:

• 1-1/2 cups all-purpose flour
• 1 cup plus 2 tablespoons sugar
• 1/3 cup packed brown sugar
• 1-1/2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 2 eggs
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 2 cups finely shredded carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts

White Chocolate Cream Cheese Frosting:

• 4 ounces cream cheese, softened
• 1/4 cup butter, softened
• 1 ounce white baking chocolate, melted and cooled
• 1 tablespoon heavy whipping cream
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon orange extract
• 2 cups confectioners’ sugar
• Chopped walnuts, optional

Directions:

1. In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, oil and vanilla. Stir into dry ingredients just until moistened. Fold in the carrots, pineapple and walnuts.
2. Fill paper-lined muffin cups three-forths full. Bake at 350 degrees F for 25-28 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack.
3. For frosting, in a small bowl, beat cream cheese and butter until smooth. Beat in the chocolate, cream and extracts. Gradually beat in confectioners’ sugar until smooth. Pipe or spread over cupcakes, garnish with walnuts as desired. Store in the refrigerator. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 458 calories, 21 g fat (7 g saturated fat), 58 mg cholesterol, 188 mg sodium, 63 g carbohydrate, 1 g fiber, 5 g protein.

Truffle Football Cupcakes Recipe

18 Servings / Prep: 25 min. + standing

Ingredients:

• 3 ounces white chocolate coating, coarsely chopped, divided
• 2/3 cup creamy peanut butter
• 1/2 cup confectioners’ sugar
• 3 teaspoons vanilla extract
• 2/3 cup crushed granola cereal with oats and honey
• 6 ounces semisweet chocolate, chopped
• 2 tablespoons shortening
• 2 cans (6 ounces each) vanilla frosting, divided
• Green paste food coloring
• 36 cupcakes of your choice

Directions:

1. In a microwave, melt white candy coating at 70% power for 1 minute; stir. Microwave at additional 10- to 20-seconds intervals, stirring until smooth. Stir in peanut butter until smooth. Add the confectioners’ sugar, vanilla and cereal. Chill for 2-3 hours or until easy to handle.
2. Shape into 1-in. balls; form each ball into football shape and set aside. In a microwave, melt chocolate and shortening; stir until smooth. Dip footballs in chocolate; allow excess to drip off. Place on a wire rack over waxed paper; let stand until set, about 30 minutes.
3. Pipe frosting laces onto footballs. Tint remaining frosting green, using a 233 or 234 tip, pipe grass over cupcakes. Just before serving, insert a toothpick into each football. Insert toothpick into cupcake to position football. Yield: 3 dozen.

Lemon Buttermilk Raspberry Cupcakes

Ingredients:

• 1 3/4 cups sugar
• 3/4 cup unsalted butter, room temperature
• 2 tablespoons grated lemon peel
• 3 extra-large eggs
• 1/4 cup fresh lemon juice
• 3 cups cake flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups buttermilk
• seedless raspberry jam

Method:

1. Position rack in center of oven and preheat to 350 degrees F. Line 24 cupcake tins with paper wrappers Beat sugar, butter and lemon peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in lemon juice.
2. Sift flour, baking soda and salt into medium bowl. Stir dry ingredients into butter mixture alternately with buttermilk, beginning and ending with dry ingredients.
3. Divide batter among prepared pans along with a dollop of raspberry jam. Bake until tester inserted into center of cakes comes out clean, about 15 minutes.

Raspberry Jam Buttercream Frosting:

Ingredients:

• 1 cup butter, softened
• 1 teaspoon vanilla
• a pinch of salt
• 4 cups confectioners’ sugar
• raspberry jam to taste (about 1/2 cup for me)

Method:

1. Whip butter, salt, and vanilla till creamy then whip in powdered sugar in a stand mixer using the paddle attachment. Beat on a medium speed until light and fluffy. Add jam and continue until incorporated.

Gingerbread Cupcakes with Cinnamon Cream Cheese Frosting

For Cupcakes:

• 1 1/2 cups all-purpose flour
• 2 tablespoons ground ginger
• 2 tablespoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups unsalted butter (3 sticks), room temperature
• 1 1/2 cups sugar
• 3 tablespoons unsulphered molasses
• 4 large eggs, room temperature
• 1 teaspoon vanilla extract

For Cinnamon Cream Cheese:

• 8 ounces cream cheese, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract
• 2 teaspoons cinnamon

Directions:

1. Adjust oven rack to lower-middle position and preheat oven to 350 degrees F. Line muffin pan with baking cup liners.
2. In a large bowl, sift together flour and spices; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light, about 3 minutes. Beat in the molasses until incoroated. Beat in eggs one at a time. Beat in vanilla. Add flour and mix on low speed until just combined.
4. Fill the cupcake papers three-quarters full, making sure that the batter is divided evenly. Bake cupcakes until a toothpick inserted in the center of them comes out clean, about 30 minutes. Let cupcakes cool on a wire rack 10 minutes, then transfer cupcakes to a wire rack to cool completely.
5. To make the cinnamon cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese and powdered sugar until smooth. Add cinnamon and vanilla extract and beat until combined.
6. Place frosting into a large decorators decorating bag fitted with the 1M decorating tip and approximately 1/4” above cupcake top at a 90 degree angle to cupcake surface, pipe a spiral of icing, beginning at the outer edge and working inward.

Pretty Lil’ Cupcake Tuffles

Ingredients:

• 1 cup semi-sweet chocolate chips
• 1/2 cup milk chocolate chips
• 1/2 cup heavy whipping cream
• 1 cup mint or white chocolate chips
• sprinkles & mini red m&m’s
• Mini cupcake or candy wrappers

Method:

Step 1: In a medium, microwave-safe bowl, combine semi-sweet chocolate chips, milk chocolate chips & heavy cream. Microwave for 40-50 seconds. Stir until smooth and creamy. (Microwave for 20-60 seconds more,  as needed to entirely melt the chocolate)

Step 2: Spoon the melted chocolate mixture into a large, ziploc bag. Snip off a small corner of the bag and pipe the melted chocolate into mini cupcake or candy wrappers, filling each about 3/4 of the way to the top. Place in the fridge & allow to cool completely before Step 3

Step 3: In a small, microwave-safe bowl, melt the mint or white chocolate chips for 30 seconds. Remove and stir. Return to the microwave for 30 seconds more. Stir again. Microwave again, if needed, then stir until the mixture is smooth. Transfer to a plastic ziptop bag, snip off the corner, and pipe in a swirl stop the chocolate truffle. Decorate with sprinkles or M&M’s, if desired. Allow to cool & harden (but don’t put the truffles into the fridge to cool! The dramatic drop in temperature can make the chocolate mottled & nasty looking)

Chocolate Avocado Cupcakes

adapted from MissAvacado.com

Ingredients:

• 2 3/4 cups all-purpose flour
• 1 cup sugar
• 1/2 cup cocoa powder
• 1 Tbsp. baking powder
• 1/2 tsp. salt
• 1 medium Mexican avocado, mashed well
• 3 large eggs
• 3/4 cup canola or mild olive oil
• 3/4 cup milk
• 1 Tbsp. vanilla

Method:

1. Preheat the oven to 375 degrees F and line 12 muffin tins (or 24 mini muffin tins) with paper cups.
2. In a large mixing bowl, sift flour, sugar, cocoa, baking powder and salt. In separate bowl combine the avocado, eggs, oil, milk and vanilla.
3. Add to the dry ingredients and mix with a rubber spatula until just combined; don’t worry about getting rid of all the lumps. Divide among the lined muffin tins, filling them almost full.
4. Bake cupcakes for 20 to 25 minutes or until cupcakes are springy to the touch. Tip the cupcakes in their tins to allow them to cool. Allow them to cool completely if you’re going to frost them.
5. Makes about 1 dozen cupcakes.

Avocado Frosting:

Ingredients:

• 1 ripe Avocado
• 2 tsp. lemon juice
• 4 cups (ish) icing sugar
• 1 tsp. vanilla

Method:

1. In a medium bowl, mash the avocado as much as you can; add the lemon juice and about a cup of icing sugar and beat with an electric mixer to get rid of as many lumps as possible. Add a couple cups of icing sugar and the vanilla and beat until as smooth as you can get it. Add more icing sugar until you have a spreadable frosting.
2. Use it immediately; it sets up pretty quickly. If you’re going to add sprinkles, do it quick or they’ll just roll off.

Angel Food Cupcakes with Blackberry Buttercream

Angel Food Cupcakes

Ingredients:

• 1 cup cake flour
• 1 1/2 cups granulated sugar
• 1/4 tsp. salt
• 12 large egg whites
• 1 tsp. vanilla extract
• 1 1/2 tsp. cream of tartar

Directions:

1. Adjust oven racks to the two lowest positions. Preheat the oven to 375 degres F. Line two cupcake pans with paper liners. In a small mixing bowl, sift together the flour, 3/4 cup of the sugar and the salt; set aside. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites with the vanilla and cream of tartar on medium-high speed until soft-medium peaks form. Gently fold in the dry ingredients using a rubber spatula, being careful not to deflate the batter.
2. Divide the batter evenly between the prepared cupcake liners and bake for 12-15 minutes or until light golden. Let cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.

Blackberry Buttercream

Ingredients:

• 1 stick unsalted butter, softened
• 6 ounces fresh blackberries, pureed and strained
• 1/2 teaspoon lemon juice
• 3 cups powdered sugar
• food coloring, if desired

Directions:

1. Cream butter with an electric mixer until fluffy. Add blackberry puree and lemon juice and mix until combined. Add powdered sugar 1/2 cup at a time until frosting reaches desired consistency. Add food coloring if you wish and mix until everything is a solid color. Pipe or spread onto cooled cupcakes.

Santa Cupcakes Recipe

18 Servings / Prep: 25 min. Bake: 20 min. + cooling

Ingredients:

• 1 package (18-1/4 ounces) white cake mix
• 1 can (16 ounces) or 2 cups vanilla frosting, divided
• Red gel or paste food coloring
• Miniature marshmallows, chocolate chips, red-hot candies and flaked coconut

Directions:

1. Prepare and bake cake mix according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
2. Place 2/3 cup frosting in a small bowl; tint with red food coloring. Set aside 3 tablespoons white frosting for decorating. Cover two-thirds of the top of each cupcake with remaining white frosting. Frost the rest of cupcake top with red frosting for hat. Place reserved white frosting in a small heavy-duty resealable plastic bag; cut a 1/4-in. hole in one corner.
3. On each cupcake, pipe a line of frosting to create fur band of hat. Press a marshmallow on one side of hat for pom-pom. Under hat, place two chocolate chips for eyes and one red-hot for nose. Gently press coconut onto face for beard. Yield: about 1-1/2 dozen.

Watermelon Cupcakes with Sweet Watermelon Buttercream

makes 2 1/2 dozen

Ingredients:

For the Cupcakes

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 3 eggs
• 1 dram (1 teaspoon) watermelon flavoring oil
• 3 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 - 16 ounce container (about 2 cups) sour cream
• Food coloring (optional)

For the Frosting

• 6 tablespoons unsalted butter, softened
• 1 dram (1 teaspoon) watermelon flavoring oil
• 1 tablespoon lemon juice
• 3 tablespoons milk
• 5 to 6 cups confectioners’ sugar
• Food coloring (optional)

To make the cupcakes:

1. Preheat the oven to 350 degrees and line to muffin pans with cupcake liners.
2. Sift the flour, baking soda, baking powder, and salt together in a small bowl; set aside.
3. In a large bowl, or the bowl of a standing mixer, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time mixing well between each addition and scraping the bowl as needed. Stir in the watermelon flavoring. Add about a third of the flour mixture and beat on medium speed until just mixed. Add half of the sour cream, beating until just mixed. Repeat this process with the remaining flour mixture and sour cream. Add color as desired.
4. Place two tablespoons butter into each cup of lined muffin pans and bake at for 20 minutes, or until a toothpick inserted in the center comes out with one or two crumbs clinging to it.
5. Allow to cool completely before frosting.

To make the Frosting:

1. In a large bowl, cream together the butter and about a third of the confectioners’ sugar. Stir in the milk and mix thoroughly before beating in another third of the confectioners’ sugar. Next stir in the lemon juice and the remaining sugar, beating until well mixed and light and fluffy. Add all of the watermelon flavoring. If the frosting is too soft, add more sugar, as needed. Add coloring as desired.

Friendly Ghost Cupcakes

Dress up baking mix with pumpkin for a kid-friendly Halloween dessert.

Prep Time: 35 minutes / Total Time: 1 hr 25 mins / Makes: 24 cupcakes

Ingredients:

• 3 cups Original Bisquick mix
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1/4 cup butter or margarine, softened
• 2 teaspoons pumpkin pie spice
• 1/4 cup milk
• 4 eggs
• 1 can (15 oz) pumpkin (not pumpkin pie mix)
• 1 package (3 oz) cream cheese, softened
• 1/2 cup butter or margarine, softened
• 2 teaspoons vanilla
• 4 1/2 cups powdered sugar
• 2 teaspoons miniature chocolate chips

Directions:

1. Heat oven to 350 degrees F. Line 24 regular-size muffin cups with paper baking cups.
2. In large bowl, beat Bisquick mix, granulated sugar, brown sugar, 1/4 cup butter, the pumpkin pie spice, milk, eggs and pumpkin with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Divide batter evenly among muffin cups.
3. Bake 25 to 30 minutes or until toothpick inserted in center of cupcake comes out clean. Cool 5 minutes; remove from pan to wire rack. Cool completely, about 30 minutes.
4. Meanwhile, in large bowl, beat cream cheese and 1/2 cup butter on low speed about 30 seconds or until well blended. Beat in vanilla and 2 cups of the powdered sugar on low speed about 30 seconds or just until mixed, then on high speed about 1 minute or until fluffy. Beat in remaining 2 1/2 cups powdered sugar, 1/4 cup at a time, on medium speed. If too soft to mound, add additional powdered sugar, a tablespoon at a time, until desired consistency.
5. Spoon frosting into large resealable plastic food-storage bag; press out air and seal bag. Cut 1/2-inch tip from lower corner of bag. Squeeze bag to pipe about 2 tablespoons frosting into ghost-shaped mound on each cupcake. Press 2 chocolate chips, flat sides out, into frosting for eyes.

Nutrition Information: 1 Serving (1 Cupcake)

• Calories 370
  • (Calories from Fat 90),

• Total Fat 10g
  • (Saturated Fat 4 1/2g,
  • Trans Fat 1/2g),
• Cholesterol 55mg;
• Sodium 280mg;
• Total Carbohydrate 66g
  • (Dietary Fiber 0g,
  • Sugars 57g),
• Protein 3g;

• Vitamin A 60%;
• Vitamin C 0%;
• Calcium 6%;
• Iron 6%;

• 1/2 Starch;
• 0 Fruit;
• 4 Other Carbohydrate;
• 0 Skim Milk;
• 0 Low-Fat Milk;
• 0 Milk;
• 0 Vegetable;
• 0 Very Lean Meat;
• 0 Lean Meat;
• 0 High-Fat Meat;
• 2 Fat;

• 4 1/2;