Recipes for "cupcakes"

1. To make the pecan pie filling. Preheat oven to 350° F. Line a baking sheet with parchment paper. On the baking sheet, combine the pecans, 2 tablespoons bourbon, 1 teaspoon vanilla, 2 tablespoons brown sugar, and the cinnamon. Bake 8-10 minutes, until toasted. Sprinkle with sea salt. Roughly chop the pecans, reserving 22 whole pecans for topping.

2. In a large pot, whisk together the egg yolks, cornstarch and 1 tablespoon water until fully combined. Add 1/2 cup brown sugar, the maple syrup, and a pinch of salt. Set the pot over medium-high heat and bring the mixture to a boil. Cook, stirring continuously, until the mixture thickens, about 5-8 minutes. Remove from the heat. Strain through a fine mesh sieve into a heat proof bowl. Stir in about 1 cup of the chopped pecans and 2 teaspoons vanilla. Transfer to a bowl, cover, and chill in the fridge until set, about 1 hour.

3. Meanwhile, make the cupcakes. Preheat oven to 350° F. Line 20-22 cupcake molds with paper liners.

4. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, bourbon, coffee/water, eggs, yogurt, and sugar until combined. Add the flour, cocoa powder, baking soda, and salt. Mix until smooth and no lumps remain in the batter.

4. Divide the batter evenly among the prepared pan. Transfer to the oven and bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

5. To make the frosting, melt together 4 tablespoons butter, the cream, and brown sugar in a medium saucepan. Bring to a boil and cook for one minute or until the sugar has dissolved. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15-20 minutes or until cool to touch.

6. Grab the cooled butter mixture from the freezer and add the remaining 12 tablespoons of butter, 1 tablespoon vanilla, and the powdered sugar to the bowl. Beat together until well combined. Stir in 1/2-1 cup of the finely chopped toasted pecans.

7. Using a paring knife, cut a cone-shaped piece from the center of each cupcake. Fill the hole with the cooled pecan pie filling. Frost each cupcake and sprinkle with the remaining pecans. Top each with the reserved whole pecans.

1. Preheat oven to 350° F. Line cupcake molds with paper liners.

2. In a large bowl, beat together the coconut oil, brown sugar, eggs, yogurt, and vanilla. Mix in the carrots. Add the flour, baking soda, baking powder, cinnamon, ginger, and salt. Mix until just combined.

3. Divide the batter evenly among the prepared pan. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

4. To make the frosting. In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, salt, and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.

5. Frost each cupcake and decorate as desired. I love to dust the cupcakes with matcha powder, strawberry powder, and/or edible flowers.

1. Preheat the oven to 350 degrees F. Line 18 muffin tins with paper liners.

Line 18 muffin tins with paper liners.

2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.

2. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt.

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the canola oil, buttermilk, eggs, sugar, brown sugar, and vanilla until smooth. Beat in the carrots. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Batter should be pourable, but not super thin.

4. Pour the batter among the muffin tins and bake 15-18 minutes, until a tester inserted into the center comes out clean. Remove and let cool completely before frosting.

Pour the batter among the muffin tins and bake 15-18 minutes, until a tester inserted into the center comes out clean. Remove and let cool completely before frosting.

5. To make the frosting, add the mascarpone and butter to a large mixing bowl. Using an electric mixer, beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the strawberry powder or raspberry powder. If desired, you can divide the frosting between 2-3 bowls and color each a slightly different color for an ombre effect.

5. To make the frosting, add the mascarpone and butter to a large mixing bowl. Using an electric mixer, beat until the mixture is light and fluffy, about 2 minutes. Add the powdered sugar and vanilla. Beat another 2-4 minutes or until the frosting is light and fluffy. Beat in the strawberry powder or raspberry powder. If desired, you can divide the frosting between 2-3 bowls and color each a

color for an ombre effect.

6. Spoon the frosting into a piping bag fit with a star tip (I use a 1M wilton tip). Pipe around the edge of the cupcake and work your way in. Repeat with the remaining cupcakes.

Toast the walnuts in the preheated oven for 5 to 8 minutes. Remove from the oven and set aside to cool.

Line 2 standard muffin/cupcake pans with liners.

Combine the sugar, eggs, oil, buttermilk, orange zest, and vanilla together in a bowl and whisk thoroughly. Stir in the grated carrots.

In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and cardamom.

Fold the flour mixture into the carrot mixture until combined, being sure not to over-mix. Fold in the toasted walnuts until evenly incorporated.

Scoop the batter into cupcake papers, filling them about 1/2 to 3/4 full. Bake at 350°F until a toothpick inserted in the center of a few cupcakes comes out clean or with a few crumbs, 19 to 21 minutes, rotating the pan after the first 15 minutes of baking.

Cool for 5 minutes before taking the cupcakes out of the cupcake tin and allowing them to fully cool on a wire rack.

Beat the cream cheese and butter on medium speed until well combined. Sift in the powdered sugar and mix until creamy. Spread or pipe onto cooled cupcakes.

Place the rack in the center of the oven.

In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

Stir in oil and eggs. Stir in carrots, apples, pecans, and coconut.

Place paper liners in muffin tins. Spoon the batter into the paper cups, three quarters of the way to the top. Bake at 350°F for 20 to 25 minutes (testing after 20 min), or until a tester inserted in the middle comes out clean. Let cool completely before frosting.

Beat the cream cheese, butter, and vanilla until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.

Once the cupcakes are cool, apply frosting.

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1. Pre heat the oven to 350 degrees F. and place a rack in the lower 3rd of the oven.

2. Line 12 cupcake tins with a square sheet of tin foil. Place 1 cake cone in the center of each cupcake mold and form the foil around the cone, making sure it is secure and stable. If you are using a sugar of waffle cone place one cone inside the cake cone, then use another square of tin foil to secure and stabilize the cones, if needed. Pour 1-2 teaspoons of fudge sauce into the bottom of each prepared cone.

3. Put the butter and milk chocolate in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until melted and smooth. Add the sugar and whisk until completely combined. Add the vanilla, coffee, and eggs and whisk until smooth. Stir in the cocoa powder, flour, and salt until smooth and just combined. Try not to overmix the batter; it will be thick.

4. Divide the batter among the cones, filling them about 3/4 of the way full (or a little more). Be careful not to tip the cones over as you work. Bake for 12-15 minutes, until the brownies are set on top, the waffles cones will brown around the tops. Remove from the oven and allow to cool completely in their molds.

5. Make sure you have enough room in your freezer for the tray of cupcakes to sit flat. Dollop the tops of each cone with a little fudge sauce. Working as quickly as you can add 1 scoop of cookie dough ice cream to the top of each cone and then add 1 scoop of chocolate peanut butter ice cream right on top of the cookie dough ice cream. Immediately place the whole tray of cones in the freezer. Freeze for at least 4 hours or preferably overnight.

6. To frost the cupcake cones, whip the cream in the bowl of a stand mixer until stiff peaks form. Stir in the powdered sugar. Transfer whipped cream to a large pastry bag fitted with a 1/2-inch plain pastry tip (or just a gallon size ziplock bag with the corner snipped off).

7. Pipe a spiral of frosting into a cone shape, start with the bottom scoop of ice cream and work your way up until you get a nice point at the top. Place the cupcakes back in their molds and freeze for 1 hour or longer.

8. Make the chocolate coating. Combine the chocolate chips and coconut oil in a medium sauce pan over medium heat. Stir frequently until chocolate is almost melted. Remove from heat and stir until completely melted and smooth. Allow to cool 15-20 minutes before dipping the cupcakes.

9. Holding each cupcake by its cone, dip the cupcakes into the chocolate to coat completely, allowing excess to drip off. Place the cupcake back in its mold and place in the freezer until ready to eat. Repeat with the remaining cupcakes, placing each one in the freezer as you work.

10. Drizzle each cupcake with warm fudge sauce (but not piping hot or it will melt the chocolate shell!), sprinkle with chopped peanuts and place a cherry on top. Devour!

1. In a medium pot, stir together cocoa powder, brown sugar, honey, cream, salt, and the chocolate. Place over medium heat, stirring often, until chocolate is melted, about 5 minutes. Remove the pot from heat, add the butter and vanilla and stir until smooth. Any leftover sauce can be refrigerated in an airtight container, just reheat over low heat, stirring until melted or heat in microwave, stirring frequently.

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners.

2. In a medium bowl combine the flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves and salt.

3. Using an electric mixer, beat together the butter and brown sugar until light and fluffy. Beat in the vanilla, molasses and egg until combined. Add the milk, alternating with the flour mixture until everything is combined.

4. Divide the batter evenly among the prepared muffin pan. Transfer to the oven and bake until a toothpick inserted into the center of each comes out with moist crumbs attached, 18-22 minutes. Let cool before frosting.

5. To make the buttercream. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it’s room temp.

To make the buttercream. Add 1 stick butter to a skillet set over medium heat. Allow the butter to brown lightly until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and transfer the butter to the mixing bowl, let cool until it’s room temp.

6. Add the remaining stick of butter and 2 cups powdered sugar. Beat the butter and powdered sugar together until the butter is light and fluffy. Add the honey, vanilla, and cinnamon and beat until combined, adding more powdered sugar as needed until your desired consistency is reached.

7. Frost and decorate cupcakes as desired. Enjoy!

1. Preheat the oven to 350° F. Line 24 muffin tins with paper liners.

2. In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin. Stir in the chocolate chips, if using.

3. Pour the batter among the muffin tins and bake 15-18 minutes, until a tester inserted into the center comes out clean. Remove and let cool completely before frosting.

1. In a large mixing bowl, beat together the butter and powdered sugar until the butter is light and fluffy, about 2 minutes. Add the cocoa powder and vanilla and beat, scraping down the sides as needed another 2 minutes or until there are no streaks of white. Add 3 tablespoons of the heavy cream and whip the frosting for 2-4 minutes or until light and fluffy. If desired add the remaining tablespoon of the heavy cream. Taste the frosting and add more powdered sugar if you like a sweeter or thicker frosting.

2. Frost each cupcake as desired. The cupcakes will keep for 3-4 days in the fridge, bring to room temp before eating.

Whisk the dry ingredients together until well mixed.

Add the wet ingredients and stir until moistened. The batter will be thinner than typical cake batter.

Pour into a lined muffin pan, filling each cupcake about 3/4 of the way full. They pop straight up, so you can fill them up closer to the top if you want.

Bake at 350 for about 12 minutes.

With an electric mixer, blend the avocado and butter together. Add the vanilla and powdered sugar. If it’s too thick, add a tbs. of milk. If it’s too thin, add more sugar.

To put the frosting neatly on the cupcakes (without any fancy tools), scoop it into a snack-size plastic bag, cut off the tip, and squeeze out the frosting into nice little spirals on top of the cupcakes.

Line a 12-cup muffin tin with cupcake liners.

In a small bowl, melt the butter and water together in the microwave, covering the top with plastic wrap (in case it splatters). In a separate bowl, sift together the flour, salt, baking soda and dry spices in a bowl.

In a third, large bowl, beat together the molasses and brown sugar until smooth by hand, using a hand mixer, or using a stand mixer. Add the eggs, one at a time, beating for 30 seconds between each.

Beat in the flour mixture slowly until just incorporated. Add the butter mixture and the grated ginger and beat until smooth. Batter will be runny.

Spoon the batter into the cupcake liners, filling them about 3/4 full.

Bake the cupcakes for 12 to 14 minutes or until a toothpick comes out clean.

Allow to cool for a minute in the muffin tin to set before transferring to a wire rack to fully cool.

Combine the powdered sugar and lemon juice together in a bowl and stir until smooth. Allow to stiffen up a bit for 4 minutes. Once the cupcakes are cool, spoon the icing over the cupcakes and allow to harden.

The cupcakes keep about 3-5 days, depending if you store them in an air-tight space and in the fridge or not.

1. Preheat oven to 350° F. Line 24 cupcake molds with paper liners.

2. In a large mixing bowl, beat together the butter, sugar, flour, baking powder, baking soda, and salt until mixed into small dry crumbs.

3. Combine the milk and vanilla, then pour in the flour, beating until smooth. Beat in the eggs, one at a time, until combined. Add the yogurt, beating until just combined.

4. Divide the batter evenly among the prepared pans. Transfer to the oven and bake 22-25 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

5. To make the frosting. Melt together 1 stick butter, brown sugar, and cream in a medium saucepan. Bring to a boil and cook 2 minutes, or until the sugar has dissolved. Add a pinch of salt. Remove from the heat and add to the bowl of a stand mixer. Place the bowl in the freezer (or fridge for longer) for 15 minutes or until cool to touch.

6. Grab the cooled butter mixture from the freezer and add the remaining 1 stick butter, vanilla, and powdered sugar to the bowl. Beat together until well combined, adding more sugar as needed.

7. Frost each cupcake. Decorate as desired with Lucky Charms. I lightly crush the marshmallows with my fingers, then sprinkle over each cupcake. You could use St.Patrick's Day sprinkles as well. Or do them up for Easter!

1. To make the cupcakes. Preheat oven to 350° F. Line cupcake molds with paper liners (24-26).

2. In a large bowl, beat together the oil, eggs, milk, yogurt, sugar, and vanilla. Add the flour, cocoa powder, baking powder, baking soda, and salt. Mix until just combined, then slowly beat in the coffee until combined. It will be thin. If using, stir in mini-chocolate chips.

3. Divide the batter evenly among the prepared cupcake molds. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

4. To make the frosting. In a large bowl, beat the butter until light and fluffy, about 2-3 minutes. Add the powdered sugar and beat to combine. Pour in the melted chocolate, vanilla, and 1 tablespoon warm milk. Beat until fully combined and whipped. If needed, thin with milk.

5. Frost each cupcake, then decorate as desired with sprinkles and or chocolate shavings.

1. In a blender or food processor, process the freeze-dried strawberries into a fine powder.

2. Preheat oven to 350° F. Line cupcake molds with paper liners.

3. In a large bowl, beat together the coconut oil, yogurt, eggs, honey, strawberry jam, and vanilla. Add the flour, baking powder, baking soda, and salt. Add about 2/3 of the strawberry powder (save the remainder for the frosting). Mix until just combined, then slowly beat in the milk until fully combined.

4. Divide the batter evenly among the prepared pans. Bake 25-30 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

5. To make the frosting: In a stand mixer, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Add the powdered sugar, remaining strawberry powder (about 3 tablespoons), and vanilla. Beat until the frosting is light and fluffy, then slowly stream in the milk until your desired consistency is reached, you may not use it all.

6. Frost each cupcake with crushed freeze dried strawberries + chamomile flowers if you have them!

1. To make the cupcakes. Preheat oven to 350° F. Line 16 cupcake molds with paper liners.

2. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, brown sugar, vanilla, eggs, and pumpkin until combined. Add the flour, baking powder, baking soda, salt, and pumpkin spice. Mix until smooth and no lumps remain in the batter.

3. Divide the batter evenly among the prepared pans. Bake 18-22 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool.

4. To make the frosting. In a stand mixer, beat together the cream cheese and butter until light and fluffy, about 2 minutes. Add the confectioners’ sugar and vanilla. Add the 1 tablespoon activated charcoal or a couple drops black food coloring. Beat until the frosting is light and fluffy, 2 to 4 minutes more.

5. To make the cat’s ears. Line a baking sheet with parchment paper. Spoon the melted chocolate into a ziplock bag and snip off a small portion of the corner of the bag. Pipe 2 small triangles, filling the triangles in with chocolate. Submerge 1 toothpick into each triangle. Sprinkle gold sugar over the chocolate, then draw a line with the chocolate tracing the triangle. Sprinkle the outside chocolate with black sugar. Repeat this process to make 16 sets of ears.

6. To make the cat's eyes. Draw 2 small dots with the white chocolate. Sprinkle each with gold sugar and add 1 black sprinkle in the center of each eye. Repeat this process to make 16 sets of ears. Place ears and eyes in the freezer to harden for 15 minutes.

7. Meanwhile, either frost the cupcakes with a knife or use a small star piping tip to pipe the frosting onto each cupcake. Sprinkle each cupcake lightly with black sugar. Add 1 dot of frosting in the middle of the cupcake for the nose.

8. Grab the ears and eyes from the freezer. Stick the ears into the side of the cupcake, then place the eyes into the frosting. Cut the licorice into small 1 inch strips and place them on either side of the nose as whiskers.

1. Preheat oven to 350° F. Line 16 cupcake molds with paper liners.

In a large mixing bowl, beat together the eggs, buttermilk, greek yogurt, oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking powder, baking soda, and salt and mix until there are no longer any clumps of flour. Add the hot coffee and mix until combined. The batter should be pourable, but not super thin.

3. Divide the batter evenly among the prepared pans. Bake 18-22 minutes, until the tops are just set, and no longer wiggly in the center. Remove and let cool.

1. In a blender or food processor, process the freeze-dried strawberries into a fine powder. You should have 1/2 cup to 3/4. Set aside.

2. Preheat oven to 350° F. Line 16 cupcake molds with foil liners.

3. In the bowl of a stand mixer (or use a hand-held mixer) beat together the coconut oil, sugar, vanilla, eggs, strawberry jam, and milk until combined. Add the flour, baking powder, baking soda, salt, and 4 tablespoons ground strawberry powder (from step 1). Mix until smooth and no lumps remain in the batter.

5. Fill prepared cups half full. Place 1 marble or pretzel rod stick (or marble-sized foil ball) in each muffin cup between liners and muffin pan to create a heart shape. If needed, use a small piece of foil to wedge between the pretzel rod and cupcake to help better create a heart shape. See above photo for a visual. Bake 18-22 minutes, until the tops are just set. Remove and let cool.

6. To make the frosting, add the cream cheese and butter to a large mixing bowl. Using an electric mixer beat until fluffy, 2 minutes. Add the powdered sugar, and 3-4 tablespoons ground strawberry powder (from step 1). Beat until mixed, then adding in the milk until combined. Spread the frosting over each cupcake.

3. To make the glaze. Whisk together the powdered sugar, lemon juice, and 1 tablespoon water until smooth and drizzly. If needed, thin the glaze by adding water, 1 tablespoon at a time. You want the glaze to drizzle, but be on the thicker side. Decorate each cupcake with whatever V-Day words you love! XO...was easiest for me 🙂

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.

Pour apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.

Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.

Arrange cooled cupcakes on a serving platter. Frost with desired frosting.

Preheat the oven to 350 degrees F (175 degrees C) or the temperature recommended on the cake mix package. Line a 12-cup muffin tin with paper liners.

Cream together cream cheese and sugar in a mixing bowl until smooth. Beat in egg until well blended, then stir in chocolate chips.

Prepare chocolate cake mix according to package directions, but do not bake.

Fill the prepared muffin cups 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, then top with more chocolate cake batter.

Bake in the preheated oven according to package directions for cupcakes.

Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin pan or line with paper cups.

To make the cupcakes: Stir white sugar, vegetable oil, and eggs together in a large mixing bowl until thoroughly combined.

Whisk flour, baking powder, baking soda, cinnamon, and salt in a separate bowl.

Stir flour mixture into egg mixture until thoroughly moistened. Mix in carrot, pineapple, and 1 teaspoon vanilla extract.

Pour batter into the prepared muffin cups, filling them 3/4 full.

Bake in the preheated oven until muffin tops spring back when lightly pressed, about 20 minutes. Set aside to cool completely.

To make the frosting: Cream butter and cream cheese in a bowl with an electric mixer until smooth.

Beat in confectioners' sugar, vanilla extract, and milk to make a spreadable frosting; frost the cooled cupcakes.

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin pan with cupcake liners.

To make the carrot cupcakes: Beat white sugar, brown sugar, and eggs together in a bowl; mix in oil and vanilla. Fold in carrots and pineapple.

Mix flour, baking soda, cinnamon, salt, nutmeg and ginger in a separate bowl; add to carrot mixture until evenly moist. Fold in 1/2 of the chopped walnuts. Spoon batter into the prepared liners, filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool cupcakes completely on wire racks.

Meanwhile, make the frosting: Melt white chocolate in small saucepan over low heat; stir until smooth and allow to cool to room temperature.

Beat cream cheese and butter together in a large bowl with electric mixer until smooth. Mix in cooled white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in confectioners' sugar until mixture is fluffy; mix in heavy cream. Top each cooled cupcake with frosting and sprinkling with remaining walnuts.

Line a muffin tin with cupcake papers.

Beat the butter and sugar with an electric mixer for 3 minutes on medium speed until light and fluffy.

Add the eggs, one at a time, beating until each is fully incorporated. Be sure to scrape down the sides of the bowl to ensure even mixing.

In a large bowl, sift together the cake flour, cocoa powder, baking soda, baking powder, and salt. In another bowl whisk together the buttermilk, vinegar, vanilla extract, and red food coloring.

Add a fourth of the dry ingredients and mix, then add a third of the wet. Mix until just barely combined to avoid over-mixing. Continue adding in a dry, wet, dry pattern, ending with the dry ingredients.

Scoop into cupcake papers, about 1/2 to 3/4 of the way full.

Bake for 18-22 minutes or until a toothpick comes out clean. Rotate the pan after the first 15 minutes of baking to ensure even baking.

Allow the cupcakes to cool for one minute in the pan then transfer to a wire rack to cool completely.

Beat the butter and cream cheese for the frosting together, about 3 minutes. Scrape down the sides and bottom of the bowl to ensure even mixing. Add the vanilla extract and mix. Add the powdered sugar, continually taste to get to desired sweetness. (See Cream Cheese Frosting for full instructions.)

Pipe onto cooled cupcakes and enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup cupcake pan with 20 liners.

Beat sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs, buttermilk, red food coloring, and vanilla. Stir in baking soda and vinegar. Combine flour, cocoa powder, and salt; stir into the batter just until blended. Spoon batter into the prepared cups, dividing evenly.

Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

Whisk flour, baking soda, and sea salt together in a large bowl; set aside. Beat butter, white sugar, and brown sugar with an electric mixer in a separate bowl until smooth. Add 1 egg and vanilla extract; beat until smooth. Mix in flour mixture until just incorporated. Fold in chocolate chips; mixing just enough to evenly combine. Form dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Lightly beat 3 eggs in a large bowl with an electric mixer. Add cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat the oven to 375 degrees F (190 degrees C). Line 36 muffin cups with paper liners.

Prepare the cupcakes: Mix together flour, sugar, cocoa, baking soda, and salt in a large bowl. Make a well in the center and pour in eggs, milk, water, oil, and vanilla. Mix well.

Fill each muffin cup halfway with batter.

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Allow to cool.

Make filling: Beat butter and shortening together in a large bowl until smooth. Blend in confectioners' sugar and salt. Gradually beat in milk and vanilla. Beat until light and fluffy. Place filling into a pastry bag with a small tip.

Once cupcakes have cooled, push tip through bottom of paper liner to fill each cupcake.

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.

Mix cake mix water, oil, and egg whites in a large bowl with an electric mixer on low speed until moistened, then mix on medium speed for 2 minutes. Pour batter into the prepared muffin cups, filling each 1/2 full.

Bake in the preheated oven until tops spring back when lightly pressed, 19 to 23 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes more.

While the cupcakes are cooling, stir 2/3 of the frosting with green food coloring in a small bowl until well combined. Place remaining frosting in another small bowl and set aside. Cut each marshmallow in fourths widthwise to make four thin circles. Place green sugar in a shallow bowl. Set out a very small bowl of water.

Frost cooled cupcakes with green frosting and sprinkle with some green sugar.

Wet half of each marshmallow circle with water, then dip the wet part into green sugar to coat. Place two dipped marshmallows onto each cupcake for the frog's eyes; the green sugar should be facing up for the eyelids. Use a tiny bit of white frosting to glue a chocolate chip onto the center of each marshmallow for the pupils.

Stir red food coloring into remaining white icing. Transfer to a plastic bag. Snip off one corner of the bag and pipe pink icing onto cupcakes to draw mouths and nostrils as desired.

Preheat oven to 325 degrees F (165 degrees C). Spray cupcake cups with cooking spray, or line with cupcake liners.

Place 8 strawberries into a blender, and blend until smooth. Pour the puree through a strainer to remove seeds. Puree should equal about 3/4 cup. Set the puree aside.

In a large bowl, beat together the eggs, white sugar, vegetable oil, 1/2 teaspoon vanilla extract, lemon zest, and strawberry puree until well combined. Stir in the flour, baking powder, salt, vanilla pudding mix (for a moister cupcake), and red food coloring to reach a desired shade of pink. Spoon the batter into the prepared cupcake cups, filling each about 2/3 full.

Bake in the preheated oven until the cupcakes have risen and a toothpick inserted into the center of a cupcake comes out clean, about 23 minutes. Allow the cupcakes to cool at least 10 minutes before frosting.

To make frosting, beat cream cheese and butter together in a mixing bowl with an electric mixer until smooth, and mix in confectioners' sugar and 1/2 teaspoon vanilla extract to make a lump-free icing. Frost each cupcake with about 2 tablespoons of icing, and top each cupcake with a strawberry slice.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners.

To make the cupcakes: Sift flour and salt together in a bowl. Beat butter and sugar together in another bowl with an electric mixer until light and fluffy. Add in eggs one at a time, beating after each addition to incorporate. Mix in lemon zest and vanilla.

Gently beat flour mixture into butter mixture, 1/3 at a time, alternating with 1/2 of the milk and 1/2 of the lemon juice after each of the first two additions of flour. Beat until just combined; do not overmix.

Fill the prepared cupcake liners with batter, 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans before removing them to finish cooling on a rack, about 10 minutes.

Meanwhile, make the icing: Beat cream in a chilled bowl with an electric mixer set on low until cream begins to thicken. Add confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to high and beat until the icing forms soft peaks, about 5 minutes.

Spread icing on cooled cupcakes. Refrigerate leftovers.

Enjoy!

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt, and baking soda in a large bowl. Stir in oil, water, vinegar, and vanilla until blended. Pour mixture into the prepared muffin cups, filling each 2/3 full.

Beat together cream cheese, egg, 1/2 cup sugar, and 1/4 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips until incorporated. Drop a heaping teaspoonful of cream cheese mixture into each cupcake.

Bake in the preheated oven until cupcake centers bounce back when gently pressed, about 25 minutes. Allow to cool before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper liners.

Whisk together flour, pudding mix, crystallized ginger, cinnamon, baking soda, ground ginger, allspice, cloves, and salt in a bowl; set aside.

Beat butter, white sugar, and brown sugar in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, mixing well after each addition; beat in pumpkin purée and vanilla with last egg. Stir in flour mixture, mixing until just combined. Divide batter between the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool muffins in the pans for 10 minutes before removing to cool completely on a wire rack.

Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners.

Beat the cake mix, water, vegetable oil, and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill cupcake liners 1/3 full with white batter; set aside.

Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.

Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter.

Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup.

Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.

Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line cups with paper liners.

To make the pumpkin cupcakes: Sift flour, baking powder, 1 teaspoon cinnamon, nutmeg, ginger, cloves, allspice, baking soda, and salt together in a large bowl. Set aside.

Beat white sugar, 1/2 cup butter, and brown sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in pumpkin puree and milk. Gently mix in flour mixture until just combined. Spoon batter into the prepared muffin cups, filling each 3/4 full.

Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Cool in the pans for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.

To make the frosting: Beat cream cheese and 1/4 cup butter together in a large bowl with an electric mixer until smooth. Beat in confectioners' sugar, a little at a time, until incorporated. Add vanilla extract and 1 teaspoon ground cinnamon; beat until fluffy.

Frost cooled cupcakes with cream cheese frosting.

Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Move an oven rack to the middle of the oven. Spray 24 muffin cups with cooking spray.

Spoon 1 teaspoon melted butter into the bottom of each sprayed muffin cup.

Spoon 1 tablespoon brown sugar into each muffin cup. Press a maraschino cherry into the center of the brown sugar in each muffin cup.

Spoon a heaping tablespoon of crushed pineapple on top and compact it with the back of a spoon into an even layer.

Mix pineapple cake mix, pineapple juice, vegetable oil, and eggs in a large bowl with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium; mix for 2 minutes.

Pour batter into the muffin cups, filling them to the top; do not overfill.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Line a work surface with waxed paper. Allow cupcakes to cool at least 5 minutes before inverting muffin cups onto the waxed paper; serve with pineapple and cherry sides up.

Sprinkle cupcakes lightly with confectioners' sugar before serving.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.

Whisk flour, cocoa, and baking soda together in a medium bowl; set aside. Beat sugar and butter together in a large bowl with an electric mixer until light and fluffy. Beat in first egg; beat in second egg along with vanilla extract. Add flour mixture, alternating with buttermilk, until just combined. Fold in zucchini, raspberries, and chocolate chips, mixing until just combined. Spoon batter into the prepared muffin cups, filling each ¾ full.

Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 20 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

Prepare cupcakes according to package directions. Let cool completely.

Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.

Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper liners.

Beat brown sugar and eggs together in a large bowl with an electric mixer until thick and pale, about 10 minutes. Blend in oil and melted chocolate until incorporated.

Stir flour, baking powder, baking soda, and salt together in a separate bowl; stir into egg mixture until just blended. Stir in zucchini and 1/2 cup walnuts until evenly distributed. Using an ice cream scoop, spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Remove from the oven and cool in the pans for 10 minutes. Transfer cupcakes to a wire rack to cool completely, 20 to 30 more minutes.

Spread frosting over cooled cupcakes and garnish with remaining 3/4 cup walnuts.

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cupcake tins with paper liners.

Beat cake mix, water, eggs, and vegetable oil with an electric mixer in a large bowl on low speed for 2 minutes.

Spoon batter into the prepared muffin cups, filling to the top.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 22 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes. Spread white frosting over cooled cupcakes.

Meanwhile, stir white sugar, water, corn syrup, and cream of tartar together in a large saucepan over medium heat; attach a candy thermometer to the saucepan and bring to a boil. Cook, without stirring, until mixture thickens and reaches 240 degrees F (115 degrees C), Pour onto a metal baking pan. Cool completely. Break into "shards" using a meat mallet.

Mix corn syrup and cornstarch together in a large bowl. Slowly stir in water, adding more if necessary, until mixture has thickened to the consistency of blood. Stir in red and blue food coloring.

Stab each frosted cupcake with a few shards of broken sugar glass: drizzle drops of edible blood.

Preheat an oven to 350 degrees F (175 degrees C). Line a 12 cup muffin pan with paper baking cups. Whisk together the flour, baking powder, baking soda, and salt in a large bowl.

Beat the butter and sugar with an electric mixer in a large bowl until fluffy, about 1 to 2 minutes. Add the egg and strawberry extract, continue beating. Beat in the milk and buttermilk, then beat in the jam. The batter should be pink.

Stir in 1/3 of the flour mixture, mixing until just incorporated. Stir in 1/2 of the remaining flour and then add the remaining flour; mixing just enough to evenly combine. Pour the batter into prepared baking cups.

Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes. Cool before frosting.

Beat the peanut butter and butter until smooth in a large bowl. Mix in 2 cups of the confectioners' sugar, 1/4 cup at a time; then stir in 1/4 cup milk. Gradually add the remaining 2 cups of sugar. If the frosting is too dry add a tablespoon of milk. Frost the tops of the cooled cupcakes.

Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin pans with paper baking cups.

Stir together flour, baking powder, baking soda, and salt in a large bowl. Whisk together milk, vegetable oil, and vanilla in a separate bowl until evenly blended; set aside.

Beat sugar and butter with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.

Divide cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring if necessary to reach the desired shade. Repeat with remaining colors and bowls of batter.

Using a different spoon for each color batter, spoon a small portion of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner.

Bake in the preheated oven until a toothpick inserted into a cupcake comes clean, 15 to 20 minutes.

Preheat oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper liners. Sift together the flour, baking soda, cocoa powder and salt. Set aside.

In a large bowl, whisk together 1 cup sugar, oil and water until blended. Stir in the vinegar and vanilla. Beat in the flour mixture until incorporated. Set aside.

In a medium bowl, beat together the cream cheese, egg, 1/3 cup sugar and salt. Stir in the chocolate chips.

Fill muffin cups 1/3 full with chocolate batter, then top with a heaping tablespoon of the cream cheese mixture. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line with paper cups.

Beat cream cheese, egg, 1/3 cup sugar, and 1/8 teaspoon salt in a medium bowl until light and fluffy. Stir in chocolate chips; set aside.

Mix together flour, 1 cup sugar, cocoa, baking soda, and 1/2 teaspoon salt in a large bowl. Make a well in the center; add water, oil, vinegar, and vanilla. Stir together until well blended.

Fill the prepared muffin tins about 1/3 full with chocolate batter. Top each with a dollop of cream cheese mixture.

Bake in the preheated oven until a toothpick inserted into the chocolate cake comes out clean and the cream cheese center is set, 25 to 30 minutes.

Preheat oven to 350 degrees F (175 degrees C). Lightly butter muffin tins and set aside.

Beat together the cream cheese, egg, sugar and salt. Stir in chocolate chips and set aside.

In a separate bowl, sift together the flour, sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.

Fill muffin cups 1/3 full with the chocolate batter. Top each one with a spoonful of cream cheese mixture.

Bake for 30 to 35 minutes.

Place the oven rack in the middle position. Prepare a muffin tin with cupcake liners.

In a large bowl, vigorously whisk together the flour, cocoa powder, sugar, baking soda, and salt until there are no visible clumps (cocoa tends to clump up).

In a separate bowl, mix together the coffee (or water plus coffee granules), vinegar, vanilla extract, and olive oil.

Stir only until they just come together. Do not over-beat! The mixture should be thin and rather lumpy.

Fill liners about two-thirds of the way full.

Place in oven and bake at 350°F for 18 to 20 minutes, until a bamboo skewer inserted in the center comes out clean.

Remove from the pan and let cool on a rack. Once cool, you can eat plain, sprinkle with powdered sugar, or drizzle or coat with frosting when completely cool.

Melt the butter in a small saucepan and remove from heat.

Stir in the cocoa until smooth. Sprinkle in about a third of the powdered sugar, stir, then sprinkle in about a half of the milk. Keep alternating with the powdered sugar and either milk or vanilla, stirring after each addition, until the frosting is the consistency you want, and smooth. If it's too runny, add more powdered sugar. If too stiff, add a little more milk or vanilla extract.

Scoop the frosting into the corner of a zip top freezer bag. Use scissors to cut away 1/4-inch or so from the tip of the corner. Then just squeeze the frosting out of the bag onto the cupcakes in any design you like.

Preheat the oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners.

Spoon flour into a measuring cup and level off with a knife. Sift flour, cocoa, baking powder, baking soda, and salt into a large bowl.

Beat sugar and butter together in a separate large bowl with an electric mixer until light and fluffy.

Add eggs, one at a time, beating well after each addition. Stir in the vanilla. Add flour mixture in two batches, alternating with milk; mix only until no streaks of flour remain.

Spoon batter into the prepared muffin cups, filling each 1/2 full.

Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 15 to 17 minutes. Remove from the oven and let cool in the pan for a few minutes before transferring to a wire rack to cool completely before serving or frosting.

Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C). Line 30 muffin cups with paper liners.

Make cake: Mix together flour, cocoa powder, baking soda, and salt in a medium bowl; set aside.

Beat sugar and butter in a large bowl with an electric mixer on medium speed until light and fluffy, about 5 minutes. Beat in eggs, one at a time.

Mix in sour cream, milk, food color, and vanilla.

Gradually beat in flour mixture on low speed until just blended; do not over-beat. Spoon batter into the prepared muffin cups, filling each 2/3 full.

Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 20 minutes. Cool in the pans on a wire rack for 5 minutes. Remove cupcakes from the pans; cool completely.

While cupcakes are cooling, make frosting: Beat cream cheese, butter, sour cream, and vanilla extract in a large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

Spread or pipe frosting onto cooled cupcakes.

Preheat the oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

Bring Irish stout beer and 1 cup butter to a boil in a saucepan and set aside until butter has melted, stirring occasionally. Mix in cocoa powder until smooth.

Whisk together flour, sugar, baking soda, and salt in a bowl until thoroughly combined.

Beat eggs with sour cream in a large bowl with an electric mixer on low until well combined. Slowly beat in beer mixture, then flour mixture; beat until batter is smooth.

Divide batter between the prepared cupcake cups, filling each cup about 2/3 full.

Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 17 minutes.

Cool the cupcakes completely. Cut cores out of the center of each cupcake with a sharp paring knife. Discard cores.

Bring cream to a simmer in a saucepan over low heat; stir in bittersweet chocolate until melted.

Mix in 2 tablespoons butter and Irish whiskey until butter is melted; let mixture cool to room temperature. Filling will thicken as it cools.

Spoon the filling into the cored cupcakes.

For frosting: Whip 1/2 cup butter in a bowl with an electric mixer until fluffy, 2 to 3 minutes.

Set mixer to low speed and slowly beat in confectioners' sugar, one cup at a time, until frosting is smooth and spreadable. Beat in Irish cream liqueur; adjust the thickness of frosting with more confectioners' sugar if needed.

Spread frosting on filled cupcakes.