Egg Nog Cupcakes

• 4 tsp Vanilla
• 1 cup Egg nog
• 1/4 cup oil
• 1 TBS apple cider vinegar

Mix these ingredients together with a whisk in one bowl and then in another bowl combine the following ingredients.

• 1/4 tsp nutmeg
• 1 cup sugar
• 1 1/3 cup flour
• 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt

Combine wet and dry ingredients and bake at 350 for about 20 minutes

Frosting:

• 1/4 cup softened butter
• 3 TBS eggnog
• 1/4 tsp vanilla
• pinch of nutmeg
• 2 cups confectioners sugar

Mix it up and frost I sprinkled mine with a cinnamon/sugar mix and stuck a cinnamon stick in for garnish-but not necessary.

Original post

Peanut Butter Cup-cakes

Cupcakes

• 3/4 cup unsweetened cocoa powder
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 1/2 teaspoons baking
• 3/4 teaspoon baking powder
• 3/4 teaspoon salt
• 2 large eggs
• 3/4 cup warm water
• 3/4 cup buttermilk
• 3 tablespoons vegetable oil
• 1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake pans with liners; set aside.
3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
4. Add the eggs, warm water, buttermilk, oil, and vanilla; mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
5. Divide batter evenly among liners, filling each about one-third full.
6. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Frosting

• 1/4 cup butter, softened
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• About 2 tablespoons milk, or as needed
  Mix butter and peanut butter together till creamed, add powdered sugar and continue mixing. If frosting gets too stiff add a little milk until frosting is fluffy
  

I cut a miniature Reeses in half and stuck it in top.

Original Post

Chocolate Malt Cupcake

• 2 eggs room temp
• 1/2 c. milk room temp
• 4 T Butter, melted then cooled
• 1 t. vanilla

Mix together and set aside

• 1 2/3 c. flour
• 2/3 c. malted milk
• 1/2 c. sugar
• 1/2 c. brown sugar
• 1/8 c. cocoa
• 2 t. baking powder

Whisk together and then stir in milk mixture

Bake at 375 for about 15 minutes or until a toothpick comes out clean.

Chocolate Malt Frosting

• 1 3/4 c confectioners sugar
• 1/4 c cocoa
• 1/4 c malted milk
• 1/2 c butter room temp
• 3 T milk

Mix milk and malt together and then beat in rest until smooth.

Original Post

Pumpkin Cupcakes

• 2 c all purpose flour
• 2tsp. baking powder
• 1 tsp. cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ginger
• 1/4 tsp salt

Sift ingredients in a seperate bowl

• 1/c veggie oil
• 1 1/4 c. sugar
• 2 eggs
• 1 tsp vanilla
• 1 cup canned pumpkin

Mix wet ingredients until smooth and then add dry ingredients.

Pour into cupcake liners 2/3 full

Bake at 350 for about 15 minutes-check with toothpick, until it comes out clean.

Frost with Butter-Cream Cheese Frosting.
1 brick cream cheese
1 stick of butter
1 tsp. Vanilla
2 c. sifted confectioners sugar
Combine all ingredients and let chill at least 30 min. before frosting
I added some yellow and red food coloring to make orange and on the kids cupcakes-I let them use some chocolate chips to make pumpkin faces
Original Post

Oreo Madness Cupcake

Start by lining your cupcake tins and adding 1/2 an Oreo cookie to the bottom of each and then add a caramel to the top of those. Then you make brownies-use your own favorite recipe or box mix

Pour brownie mix over caramel and oreos

Bake at 350 for 15-18 minutes
Top with spray whip cream and a drizzle of hot fudge.

Original Post

S'more Cupcakes

3/4 cup unsweetened cocoa powder
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon pure vanilla extract

Directions:

1. Preheat oven to 350 degrees.
2. Line cupcake pans with liners; set aside.
3. In a large mixing bowl, sift together cocoa, flour, sugar, baking soda, baking powder, and salt.
4. Add the eggs, warm water, buttermilk, oil, and vanilla;
5. Mix batter until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
6. Divide batter evenly among liners, filling each about one-third full.
7. Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.

Marshmallow Frosting

1 1/2 stick butter, room temperature

1 cup confectioner's sugar

1/4 tsp. vanilla

7 oz. jar of marshmallow cream

Directions: Cream all together with mixer, pipe onto cupcakes if desired. I just cut a hole in the tip of sandwich bag.

Sprinkle crushed graham on top and put a square of hershey in the middle.
Chocolate cupcake recipe by Martha Stewart

Yield about 24

Original Post

Red Velvet Cupcakes

• For this recipe you will need:
  2 1/2 c. All-purpose flour
  1 1/2 c. Sugar
  1 tsp. Baking Soda
  1 tsp. Salt
  1/2 c. Cocoa Powder
  1 1/2 c. Vegetable Oil
  1 c. Buttermilk
  2 lg. Eggs
  1 Tbsp. Red Food Coloring
  1 tsp. Apple Cider Vinegar
  2 tsp. Vanilla
  
• Directions:
  Preheat oven to 350
  Line muffin tins with cupcake paper-preferably the foil kind
  In a med. mixing bowl, sift together; flour, sugar, baking soda, salt & cocoa powder
  In a lg. mixing bowl beat or whip together well; oil, buttermilk, eggs, food coloring, vinegar & vanilla. Add dry ingredients until smooth. Do not overwork batter or your cupcakes will be stiff.
  Divide batter into tins about 3/4 of the way full
  Bake at 22-25 minutes.
  Cool completely before frosting with delicious frosting below
  
• Butter Cream Cheese Frosting
  1 brick cream cheese
  1 stick of butter
  1 tsp. Vanilla
  2 c. sifted confectioners sugar
  Combine all ingredients and let chill at least 30 min. before frosting.

Original post

yield: about 24

Recipe created by: Ana Cabrera,

Vanilla Cupcake and Buttercream Frosting

• 1 1/2 c all purpose flour
• 3/4 tsp. baking powder
• 1/3 tsp salt

Sift the above ingredients together and set aside

• 6 Tbs. unsalted butter, softened
• 3/4 c. Sugar

Beat above ingredients together until pale and fluffy (about 2 minutes on med-high speed)

• 2 lg eggs added to fluffy butter mix one at a time, mixing well
• 1 tsp vanilla added after the eggs (turn speed down to medium at this point)
• 3/4 cup of milk added alternatively in 2 batches to 3 batches of flour mixture
  

Turn beaters back up to med-high and mix well for about 30 seconds.

Put 1/4 cup batter per cupcake liner and bake for about 17 minutes in a pre-heated 350 degree oven. Allow to cool before frosting.

Buttercream Frosting

A little tip-chill the bowl in the fridge before hand to keep frosting at a perfect temp.

• 2 sticks unsalted butter softened
• 3 cups confectioners sugar sifted
• 1/4 tsp vanilla extract
• dash of salt-(teeny tiny-just a small dash)

Beat butter on med high until pale and creamy for about 2 minutes

Reduce speed to medium and add sugar 1/2 cup at a time mixing well each time. Add vanilla and salt, raise speed up to med-high and beat until smooth.

Coffee Cake Cupcake

2 1/2 c all purpose flour-divided
1/2 c light brown sugar
1 1/2 tsp cinnamon-divided
14 T unsalted butter, cut into pieces-divided
1 T Baking powder
1/2 t salt
3/4 cup milk
3/4 cup sugar
2 lg eggs room temp.
1/2 tsp vanilla
Powdered sugar

First make the streussel with 1/2 c of the flour, brown sugar, 1/2 tsp of the cinnamon-
cut in 4 T of the butter with a pastry blender, (I don't have one, I need one-but I just used a potato masher and it worked just fine). Set aside.

Sift together remaining flour, cinnamon, baking powder and salt.

Mix sugar and butter until creamed. Beat in eggs one at a time. Add flour and milk alternately. Mix until smooth. Add in vanila.

Pour into cupcake liners 2/3 way full and then sprinkle streussel evenly on them.
Bake at 350 for 20-25 minutes.
Let cool a little before dusting with powdered sugar.

Rootbeer Cupcake

• 1 c Rootbeer
• 1 t apple cider vinegar
• 3/4 c sugar
• 1/3 c canola oil
• 1/2 t vanilla
• 2 t rootbeer extract
• 1 1/3 c flour
• 3/4 t baking soda
• 1/2 t baking powder
• pinch of salt-combine dry ing. and gently introduce to mix. Do not over mix.

1. Combine rootbeer and vinegar and let stand for a few minutes
2. Add sugar and oil and whisk until frothy
3. Integrate extracts
4. Combine dry ingredients in a seperate bowl
5. Gently introduce them to the mix, ("Dry ingredients meet wet ingredients, wet ingredients meet dry ingredients, you're about to make something wonderful together, don't get too excited, just take it slow and my wire whisk will make sure you all enjoy yourselves") do not over mix.
6. Bake at 350 for 18-22 minutes. (Cupcake tins should be at about 2/3 way full)

I could not find a recipe for vanilla frosting that I thought would taste enough like vanilla ice cream and finally it dawned on me to just use vanilla ice cream. I beat the ice cream until it was smooth enough to frost the cupcakes and then served. Yum.

Cupake Recipe from Project Cupcake