BEST GENDER REVEAL CUPCAKES EVER!
This is a fun way to announce the gender of your unborn baby to family, friends, and coworkers! I created this recipe because I not only wanted to make sure they looked cute, but they had to taste great too! I've been told by several people that they have never eaten a cupcake that tasted this good! Happy Baking! Add colorful pink and blue sprinkles, creative toppers etc. to these cupcakes to make them extra cute! These cupcakes should be refrigerated and can last a few days...if any are left.
Provided by Robo-Bo
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Time 1h14m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.
- Beat cake mix, water, eggs, and oil together in a bowl using an electric mixer on medium speed for 2 minutes. Pour batter into the prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 19 minutes. Cool cupcakes in the freezer.
- Melt white chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Beat butter and melted white chocolate together using an electric mixer until smooth; add 3 tablespoons cream and vanilla extract and mix well. Gradually add confectioners' sugar to white chocolate mixture while continually beating until icing is thick and creamy.
- Place a bowl, beaters, and 1 quart cream in the freezer for 20 minutes.
- Pour the chilled cream into the chilled bowl and beat using the chilled beaters until thick. Add pudding mix and beat until pudding filling is really thick and somewhat stiff. Stir jam and food coloring into filling until an even color is reached.
- Cut an upside-down triangular shape out of the top of each cupcake, making room for the filling. Cut the point off the triangle. Spoon the filling into each cupcake and top with the triangle piece. Spread icing over the top of each cupcake.
Nutrition Facts : Calories 773.8 calories, Carbohydrate 89.1 g, Cholesterol 146 mg, Fat 45.6 g, Fiber 0.4 g, Protein 5 g, SaturatedFat 23.3 g, Sodium 435.8 mg, Sugar 76.8 g
THE BEST CHOCOLATE CUPCAKES EVER!
A chocolaty moist cupcake to brighten up your day. It's super easy and fun to make.
Provided by Samtro91
Categories Desserts Chocolate Dessert Recipes Milk Chocolate
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 muffin cups or line with paper liners.
- Mix flour, sugar, cocoa powder, and baking powder together in a bowl.
- Stir margarine, water, egg, and vanilla extract together. Beat margarine mixture into flour mixture. Fill each muffin cup halfway with batter; press candy kiss into the center of each half-filled muffin cup.
- Bake in the preheated oven until a toothpick inserted in the center of each muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 244.8 calories, Carbohydrate 41.7 g, Cholesterol 16.5 mg, Fat 7.7 g, Fiber 1.5 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 113.7 mg, Sugar 25.5 g
BEST-EVER PUMPKIN CUPCAKES
These cupcakes are rumored to be the best ever! Top cupcakes with whipped cream and dust with cinnamon or pumpkin spice.
Provided by cherryschock
Categories Fruits and Vegetables Vegetables Squash
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners.
- Stir flour, pumpkin pie spice, baking powder, baking soda, and salt together in a bowl. Mix pumpkin puree, evaporated milk, sugar, eggs, and vanilla extract together in a separate bowl until smooth. Add flour mixture to pumpkin mixture and stir until batter is well mixed. Fill muffin cups with batter, about 1/3 cup per cupcake.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool cupcakes in the pan for 20 minutes before transferring to a wire rack to cool completely.
Nutrition Facts : Calories 120.8 calories, Carbohydrate 22.6 g, Cholesterol 35.6 mg, Fat 2.2 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 1.1 g, Sodium 199.1 mg, Sugar 15.4 g
BEST EVER COCONUT CUPCAKES
I think I got this recipe from The Neeleys, on Food Network. My daughter fell in love with the cupcakes and requested them for her 8th birthday party. This makes 2 dozen. I am not a coconut fan but love these cupcakes.
Provided by Kitchen_Kouture
Categories Dessert
Time 45m
Yield 24 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Line muffin pan with liners.
- Blend all cupcake ingredients in a mixer.
- Fill cupcake liners 2/3 full.
- Bake 15 minutes or until toothpick comes out clean.
- Cool.
- Mix all frosting ingredients together except coconut.
- Frost cupcakes and top with toasted coconut.
Nutrition Facts : Calories 499.9, Fat 25.9, SaturatedFat 16.8, Cholesterol 95.4, Sodium 375.8, Carbohydrate 64.3, Fiber 1, Sugar 52.9, Protein 4.5
BEST CUPCAKES EVER
This recipe is adopted from a recipe for Flag Cake by the Barefoot Contessa. I made it for 4th of July 2009 and it was probably the best cake I've ever made. I don't usually like cream cheese frosting, but this one is divine, especially with the fresh berries on top. A few months later I found cupcakes topped with raspberries and blueberries at Star Provisions' bakery in Atlanta, and I could swear they used this same recipe, though Annie Quatrano might beg to differ. That's what gave me the idea to make cupcakes with the Flag Cake recipe. The cake batter includes sour cream, which makes the cake SO moist and delicious. I've tried substituting 1/2 cup of Splenda for half a cup of the sugar in the batter and they came our great, so you could experiment with substituting Splenda for even more of the sugar. Enjoy!
Provided by Cook-a-holic
Categories Dessert
Time 50m
Yield 18 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 350°F Spray 18 cupcake tins with Pam; fill with paper liners and spray with Pam again.
- To make the batter, cream the butter and sugar at high speed in a large bowl until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Stir together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
- Fill each prepared paper-lined muffin tins about 2/3 full with the batter, and fill any empty tins with a little water. Bake in the center of the oven for about 20-25 minutes, until a toothpick comes out clean. Let cool before icing.
- To make the icing, beat together the butter, cream cheese, powdered sugar and vanilla just until smooth.
- Spread the icing onto each cupcake, and top half with 3 raspberries in a little group, and top the other half with 4 blueberries in a little square. You can also experiment with other berries or fruit, such as blackberries, figs, diced peaches or diced strawberries.
Nutrition Facts : Calories 284, Fat 19.1, SaturatedFat 11.4, Cholesterol 81.5, Sodium 159.4, Carbohydrate 25.7, Fiber 0.9, Sugar 15.6, Protein 3.3
BEST GENDER REVEAL CUPCAKES EVER!
A fun way to announce the gender of your baby to family, friends and coworkers! I wanted to make sure they not only looked cute, but tasted great too! I've been told by several people that they have never eaten a cupcake that tasted this good. :-)
Provided by Robo-Bo
Categories Dessert
Time 1h
Yield 24 cupcakes, 24 serving(s)
Number Of Ingredients 13
Steps:
- Cupcakes:.
- Bake the cupcakes as per the instructions on the cake mix box.
- I suggest doing this the night before as I did -- being pregnant saps my energy and dividing the work makes it easier for me! I also cooled the cupcakes and put them in the freezer to make them easier to work with and ice the next day.
- Icing:.
- Set the Butter out so it gets to be room temperature. Next take the 8 oz of white bakers chocolate and chop it up and put it into a microwaveable bowl. Microwave it in 15-20 sec increments, stirring in between, until melted. Whip the Butter and white chocolate together (first I squished the butter with a fork and then used a mixer). Add the Vanilla and Heavy whipping cream and mix well. Keep using your mixer and gradually add the 9 cups of powdered sugar. Set Aside.
- Surprise Filling:.
- Take the heavy whipping cream out of the freezer (you put it in there 20 minutes ago, right?) and dump it in your bowl. Using cool or cold beaters on your mixer, beat the whipping cream on medium-high until it starts to get thick. Add the Jello pudding mix and keep mixing until it gets really thick and somewhat stiff. Fold in your desired amount of preserves (I used about 2/3 of a small jar) and add food coloring. Beat the mixture until it's a even color.
- Filling the Cupcakes:.
- Take the cupcakes out of the freezer immediately after finishing the filling. Cut a upside down triangular cylinder out of the top of the cupcake. (That makes sense, right?) Cut the point off the triangular cylinder so it leaves lots of room for filling and it will be like a lid.
- Using a regular spoon, fill the cupcakes with the colored surprise filling and put their "tops" back on carefully.
- Icing the cupcakes:.
- take your icing and either just slather it on the top, covering any hint of blue or pink filling -- or be all fancy-like and use an icing bag and tips and swirl on a beautiful top. Add blue and pink sprinkles or whatever you like on top of that.
- Store Cupcakes in the refrigerator! They can last a few days, just make sure to store in the fridge!
- You may have left over filling -- which my pregnant self and my small children had no problem eating out of the bowl with a spoon!
BEST EVER QUINOA CHOCOLATE CUPCAKES
Categories Cake Chocolate Dessert Bake Kid-Friendly Wheat/Gluten-Free
Yield 12 cupcakes
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Line the muffin tin with the 12 large-sized cupcake liners. In a Food Processor, combine: milk, eggs, vanilla. Blend until combined. Add 2 cups of cold cooked quinoa and the melted butter and continue to blend until smooth. Dump in the sugar, cocoa, baking powder, baking soda and salt into the food processor. Blend well to combine. Pour from the blender directly into the cupcake liners, evenly distributing the cupcake batter between the 12 liners. Gently tap the tin on the counter to ensure there are no air bubbles. Smooth the tops with a small spatula (or your finger!) Bake in the centre of the oven for approximately 30 minutes. Test the cupcakes for doneness with a toothpick or cake tester. Allow to cool for 5 minutes. Remove from the pan and allow the cupcakes to cool completely on a rack. Cupcakes can be stored sealed in the refrigerator for up to 1 week or freeze for up to 1 month. But I don't think they'll last that long.
BEST EVER RED VELVET CUPCAKES
When I tried this recipe, I was stunned. Simple - delicious ; when you taste these amazing cupcakes, you'll see why. ;) Serve with your favorite cream cheese frosting.
Provided by kipper123456
Categories Dessert
Time 27m
Yield 12 Cupcakes, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F
- In a large bowl, combine butter and white sugar and beat until fluffy. Add in eggs one at a time . Then add the oil and vanilla.
- In a separate bowl, stir in flour, baking powder, and cocoa powder .
- In a cup, add the vinegar and milk let stand for 5 minutes. Then add the red food coloring.
- Alternating, mix the flour mixture and vinegar-milk mixture. Start and end with the flour mixture.
- Let the cupcakes bake for 17 minutes or until when a toothpick is inserted and comes out clean.
- Frost with your favorite cream cheese frosting and -- Enjoy!
Nutrition Facts : Calories 287.2, Fat 13.8, SaturatedFat 6.1, Cholesterol 52.8, Sodium 113.3, Carbohydrate 38.1, Fiber 1, Sugar 20.9, Protein 3.9
BEST VANILLA CUPCAKES EVER
Hands down this has to be the best vanilla cupcakes ever! All the vanilla cupcakes I've made from scratch were too eggy or too floury. This is the kind of cupcake I have been looking for and I found it! These cupcakes are easy and fun to make and requires few baking skills! Happy baking!!! -Little Miss Cupcake
Provided by Little Miss Cupcake
Categories Dessert
Time 27m
Yield 30 cupcakes, 30 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 325°. Line cupcake pans with paper liners; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour.
- In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat.
- Divide batter evenly among liners, filling about two-thirds full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
- Transfer to a wire rack to cool completely. Repeat process with remaining batter. Once cupcakes have cooled, use a small offset spatula to frost tops of each cupcake. Decorate with sprinkles, if desired. Serve at room temperature.
Nutrition Facts : Calories 319.5, Fat 13.4, SaturatedFat 8.2, Cholesterol 58.7, Sodium 112, Carbohydrate 48.3, Fiber 0.3, Sugar 37.3, Protein 2.5
BEST EVER CHOCOLATE CUPCAKES!
I developed this recipe because most of the recipes out there are kind of bland. My husband is a chocolate lover and he loves this recipe so easy to make. You can do a cake as well with this one but it is perfect for cupcakes.
Provided by Karina Alcala @mamade4
Categories Cakes
Number Of Ingredients 14
Steps:
- Preheat oven to 350 and prepare cupcake pan with liners. In a small bowl ad 2 tbs hot water with instant coffee let sit. Mean while in large bowl mix all wet ingredients and sugar together until well combined. Add in coffee mixture to the wet ingredients.
- Sift in dry ingredients including pudding mix to the wet ingredients and mix until well combined. pour into prepared cup cake pan fill 2/3 full. Makes 2 dozen cupcakes.
- Cook in preheated oven for 30 minutes or until tooth pick comes out clean. Let them cool before frosting them. I like to refrigerate mine or let them sit on the counter covered until the next day so the flavor can develop even more.
BEST EVER CHOCOLATE PEANUT BUTTER CUPCAKES
I used a store bought cupcake mix
Provided by Jennifer Tunison @Jennie0409
Categories Cakes
Number Of Ingredients 7
Steps:
- Chocolate cupcakes with creamy peanut butter filling and smooth whipped peanut butter frosting I used a store bought chocolate cupcake mix for my cupcakes. For the filling melt 1/2 Cup Peanut Butter and 4 Tbsp of Butter, add 1/2 Cup Powdered Sugar and about a teaspoon of milk or more depending on how creamy you want it For the frosting I used 1/2 can of whipped pillsbury white frosting, 1/-3/4 Cup Peanut Butter, 1/4-1/2 Cup Fluff and a teaspoon or more of milk depending on how creamy you want it.
- Use a long thin tip to fill cupcakes with filling
- Frost cupcakes with frosting
- Prepare to indulge!!!
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