Remakes on Favorite
Flavors
Trendy and contemporary always take a backseat to nostalgia, especially when it brings back the comfort of best-loved flavors from the past. It was smooth sailing to concoct cupcake ringers of top soda parlor picks (such as floats, shakes, and splits) and bakery beauties (like pies, doughnuts, and cinnamon rolls) for your reminiscing enjoyment. These are calories worth every blissful bite!
Sticky Pecan Upside-Down Baby Cakes
Jelly-Filled Doughnut Cupcakes
Hot Fudge Sundae Cupcakes
Prep: 40 minutes Bake: 16 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 package 2-layer-size chocolate cake mix
1 12-ounce jar hot fudge ice cream topping, at room temperature
1 to two 16-ounce cans creamy white frosting
1⁄2 cup semisweet chocolate pieces*
1 teaspoon shortening*
Chopped nuts
1 10-ounce jar maraschino cherries with stems, well drained
1. Line twenty-four 21⁄2-inch muffin cups with paper bake cups. Preheat oven to 350°F. Prepare cake mix according to package directions.
2. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place 1 scant tablespoon fudge topping on the top center of each cupcake.
3. Bake for 16 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Spread some of the frosting onto tops of cupcakes. Spoon the remaining frosting into a pastry bag fitted with a star tip.
5. In a small saucepan melt chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Snip off a small piece from one corner of bag. Drizzle melted chocolate on top of frosted cupcakes.
6. Sprinkle cupcakes with nuts. Pipe the remaining frosting onto cupcakes. Place a cherry on top of each cupcake.
*Test Kitchen Tip:
If desired, use Smucker’s Magic Shell instead of melting the semisweet chocolate pieces and shortening.
Per cupcake: 291 cal., 11 g total fat (4 g sat. fat), 27 mg chol., 220 mg sodium, 46 g carb., 1 g dietary fiber, 33 g sugar, 3 g protein.
Cupcake Shakes
Here’s a creative way to use up past-prime cupcakes: Place 1 pint vanilla or desired-flavor ice cream, softened; 1 frosted cupcake; and 2 tablespoons milk in a blender. Cover and blend until combined. Pour into glasses. Makes 2 (1-cup) servings.
Orange Cream Pop Cupcakes
Prep: 40 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 27 (21⁄2-inch) cupcakes
1 3-ounce package orange-flavor gelatin
1 package 2-layer-size white cake mix
1 4-serving-size package cheesecake instant pudding and pie filling mix
11⁄4 cups orange juice
4 eggs
1⁄3 cup vegetable oil
1 teaspoon vanilla
1 recipe Cream Pop Frostings
Wooden craft sticks (optional)
1. Preheat oven to 350°F. Line twenty-seven 21⁄2-inch muffin cups with paper bake cups. Set aside 2 teaspoons of the gelatin for the Cream Pop Frostings. In a large mixing bowl beat remaining gelatin, cake mix, pudding mix, orange juice, eggs, oil, and vanilla with an electric mixer on medium speed until combined.
2. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
3. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Spoon orange-flavor Cream Pop Frosting into a pastry bag fitted with a large round tip. Spoon vanilla-flavor Cream Pop Frosting into another pastry bag fitted with a small star tip. Pipe orange frosting onto tops of cupcakes. Pipe a medium-size star of white frosting onto each cupcake. If desired, insert a craft stick into top of each cupcake.
Cream Pop Frostings
Prepare 1 recipe Cream Cheese Frosting. Transfer one-fourth of the frosting to a small bowl. Beat in an additional 1⁄4 teaspoon vanilla with an electric mixer on medium speed. To the remaining bowl of Cream Cheese Frosting add reserved 2 teaspoons orange gelatin from the cupcakes and 1 teaspoon finely shredded orange peel. If desired, add a few drops orange food coloring. Beat to combine.
Per cupcake: 304 cal., 12 g total fat (5 g sat. fat), 50 mg chol., 255 mg sodium, 47 g carb., 0 g dietary fiber, 41 g sugar, 3 g protein.
Cream Soda–Toffee Cupcakes
Prep: 30 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 18 (21⁄2-inch) cupcakes
1⁄2 cup butter
3 eggs
2 cups all-purpose flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
3⁄4 cup granulated sugar
1⁄4 cup packed brown sugar
1 tablespoon molasses
11⁄2 teaspoons vanilla
1⁄2 cup buttermilk or sour milk (see tip)
1⁄2 cup cream soda (not diet)
1⁄2 cup almond toffee bits
1 recipe Browned-Butter Frosting
Almond toffee bits
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in molasses and vanilla.
3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition just until combined. Stir in 1⁄2 cup toffee bits. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 18 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Spread Browned-Butter Frosting onto tops of cupcakes. Place additional toffee bits on a small plate. Roll frosted edges of cupcakes in toffee bits to coat.
Browned-Butter Frosting
In a small saucepan heat 1⁄4 cup butter over medium-low heat about 8 minutes or until butter turns a light golden brown; cool. In a medium bowl beat 1⁄4 cup softened butter with an electric mixer on medium to high speed for 30 seconds. Beat in browned butter until combined. Add 2 cups powdered sugar, 1⁄2 teaspoon vanilla, 1⁄8 teaspoon ground nutmeg, and a pinch salt, beating well. Beat in 1 to 2 tablespoons buttermilk until frosting reaches spreading consistency. Use immediately. (If frosting starts to set up, stir in a small amount of boiling water.)
Per cupcake: 307 cal., 14 g total fat (8 g sat. fat), 69 mg chol., 241 mg sodium, 42 g carb., 0 g dietary fiber, 31 g sugar, 3 g protein.
Root Beer Float Cupcakes
Prep: 45 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
3⁄4 cup butter
3 eggs
21⁄2 cups all-purpose flour
21⁄2 teaspoons baking powder
1⁄2 teaspoon salt
11⁄2 cups sugar
1 tablespoon root beer extract
1⁄2 teaspoon vanilla
11⁄4 cups root beer
1 recipe Float Frosting
24 root beer–flavor hard candies (optional)
12 colorful straws, cut in half (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in root beer extract and vanilla. Alternately add flour mixture and root beer to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 17 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. If desired, spoon Float Frosting into a pastry bag fitted with a large star tip. Pipe or spread Float Frosting onto tops of cupcakes. If desired, top each cupcake with a root beer–flavor candy and a straw half.
Float Frosting
Allow 1⁄4 cup butter to stand at room temperature for 30 minutes. Allow 3⁄4 cup ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until fluffy. Beat in 1⁄2 cup of the ice cream and 1⁄2 teaspoon vanilla. Gradually beat in 4 cups powdered sugar. If necessary, stir in additional ice cream, 1 tablespoon at a time, until frosting reaches piping or spreading consistency.
Per cupcake: 268 cal., 9 g total fat (5 g sat. fat), 49 mg chol., 155 mg sodium, 45 g carb., 0 g dietary fiber, 35 g sugar, 2 g protein.
Neapolitan Cupcakes
Prep: 45 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 22 to 26 (21⁄2-inch) cupcakes
1 package 2-layer-size white cake mix
1⁄2 teaspoon vanilla
1 tablespoon unsweetened cocoa powder
1 ounce semisweet or bittersweet chocolate, melted
1⁄4 cup strawberry preserves
Red food coloring
1 recipe Ice Cream Frosting
Desired sprinkles, such as jimmies
1. Line twenty-two to twenty-six 21⁄2-inch muffin cups with paper bake cups.* Preheat oven to 350°F. Prepare cake mix according to package directions.
2. Divide cake batter evenly among three bowls. Stir vanilla into batter in one bowl. Stir cocoa powder and melted chocolate into batter in second bowl. Stir in strawberry preserves and enough red food coloring to turn batter pink in third bowl.
3. Spoon 1 tablespoon of the strawberry batter into the bottom of each prepared muffin cup. Add 1 tablespoon chocolate batter to each muffin cup. Top each muffin cup with 1 tablespoon vanilla batter. (Cups will be one-half to two-thirds full.)
4. Bake about 15 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Tint half of the Ice Cream Frosting pink with red food coloring. Spoon pink and white frostings side by side into a pastry bag fitted with a star tip. Pipe frosting onto tops of cupcakes to look like soft-serve ice cream; decorate as desired with sprinkles. Chill until ready to serve.
Ice Cream Frosting
Allow half of an 8-ounce package cream cheese and 1⁄3 cup butter to stand at room temperature for 30 minutes. If desired, allow 1⁄4 cup vanilla ice cream to stand at room temperature for 10 minutes. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until fluffy. Beat in 2 teaspoons vanilla. Gradually beat in 51⁄2 cups powdered sugar. Beat in ice cream (if using) or 1⁄4 cup whipping cream until frosting reaches piping consistency. Chill until ready to use.
*Test Kitchen Tip:
To make cupcake cones, wrap the bases of 24 to 30 flat-bottom ice cream cones in foil. Place one cone in each cup of a muffin pan. If necessary, press foil into cups around the cones to secure in place. Layer batter in cones as directed in step 3, using about 3 tablespoons batter total (no more than one-half full); let batter settle in cones. (Before filling all cones, bake one pan to double-check batter amounts.) Bake at 350°F for 25 to 30 minutes or until a toothpick inserted in centers comes out clean. Cool completely. Frost as directed.
Per cupcake: 322 cal., 11 g total fat (5 g sat. fat), 43 mg chol., 210 mg sodium, 54 g carb., 1 g dietary fiber, 44 g sugar, 2 g protein.
Shamrock Milk Shake Cupcakes
Prep: 50 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 20 to 22 (21⁄2-inch) cupcakes
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1 cup buttermilk or sour milk (see tip)
1⁄4 cup green crème de menthe*
1⁄2 cup shortening
13⁄4 cups sugar
1 teaspoon vanilla
1 recipe White Chocolate Frosting
Green food coloring
1. Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-two 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine buttermilk and crème de menthe. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating on medium speed until light and fluffy. Beat in vanilla. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to shortening mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Divide White Chocolate Frosting between two bowls. Tint one portion with green food coloring. Spoon each frosting into a separate pastry bag fitted with a large star tip. Pipe white and green frostings onto tops of cupcakes to resemble four-leaf clovers.
White Chocolate Frosting
Allow 1 cup butter, cut up, to stand at room temperature for 30 minutes. Meanwhile, place 6 ounces white baking chocolate with cocoa butter, chopped, in a large mixing bowl. In a small saucepan heat 1⁄3 cup whipping cream just until simmering. Pour over white chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 15 minutes. Gradually add butter to white chocolate mixture, beating with an electric mixer on medium to high speed until combined. Gradually beat in 11⁄2 to 2 cups powdered sugar until frosting reaches piping or spreading consistency.
*Test Kitchen Tip:
If you prefer not to use crème de menthe, substitute a mixture of 1⁄4 cup milk, 1 teaspoon mint extract, and several drops green food coloring.
Per cupcake: 358 cal., 18 g total fat (10 g sat. fat), 32 mg chol., 208 mg sodium, 43 g carb., 0 g dietary fiber, 33 g sugar, 3 g protein.
Red Velvet Cupcakes
Prep: 40 minutes Stand: 30 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 26 (21⁄2-inch) cupcakes
3⁄4 cup butter
3 eggs
3 cups all-purpose flour
1 tablespoon unsweetened cocoa powder
3⁄4 teaspoon salt
21⁄4 cups sugar
1 1-ounce bottle red food coloring (2 tablespoons)
2 tablespoons raspberry liqueur or milk
1 teaspoon vanilla
11⁄3 cups buttermilk or sour milk (see tip)
11⁄2 teaspoons baking soda
11⁄2 teaspoons vinegar
1 recipe Cream Cheese–Raspberry Frosting
Fresh raspberries (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 21⁄2-inch muffin cups with paper bake cups or parchment paper. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.
2. Preheat oven to 350°F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread Cream Cheese–Raspberry Frosting onto tops of cupcakes. If desired, top with fresh raspberries.
Cream Cheese–Raspberry Frosting
Allow half of an 8-ounce package cream cheese and 1⁄3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, 2 tablespoons raspberry liqueur or milk, and 1 teaspoon vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in 4 cups powdered sugar. If necessary, beat in milk, 1 teaspoon at a time (1 to 3 teaspoons total), until frosting reaches spreading consistency.
Per cupcake: 298 cal., 10 g total fat (6 g sat. fat), 50 mg chol., 230 mg sodium, 49 g carb., 0 g dietary fiber, 37 g sugar, 3 g protein.
Liner Lesson
Making your own cupcake liners with parchment paper or waxed paper is easy and stylish. To start, cut out 6-inch squares of parchment or waxed paper. Press one paper square at a time into a muffin cup so the paper forms a flat bottom. Press the folds in the paper flat against the sides of the cup to create pleats. To avoid splattering batter on the liner’s sides spoon batter into a large resealable plastic bag and snip a small hole in one corner. While holding onto the paper liner with one hand, pipe batter into liner (about 3 tablespoons). Repeat with remaining liners and batter.
Boston Cream Pies
Prep: 30 minutes Chill: 3 to 25 hours
Makes 12 (21⁄2-inch) cupcakes
3 egg yolks
1⁄3 cup sugar
3 tablespoons cornstarch
11⁄3 cups milk
2 tablespoons butter
1 teaspoon vanilla
12 21⁄2-inch Vanilla Cupcakes
1 6-ounce package semisweet chocolate pieces (1 cup)
1⁄2 cup whipping cream
1. For vanilla cream, in a small bowl lightly beat egg yolks. Set aside. In a medium saucepan combine sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
2. Gradually add about 1 cup of the hot mixture to the egg yolks, stirring constantly. Return all of the mixture to the saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Cover surface with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 24 hours.
3. To assemble, remove paper liners from cupcakes, if present. Using a serrated knife, cut each Vanilla Cupcake horizontally in half. Spoon 1 heaping tablespoon of the vanilla cream onto the cut side of each cupcake bottom. Replace cupcake tops. Place cupcakes on a wire rack set over waxed paper.
4. For ganache, in a medium microwave-safe bowl microwave chocolate pieces and whipping cream on 100% power (high) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.
5. Spoon ganache over cupcakes. Let stand just until ganache is set. Chill in the refrigerator for at least 1 hour before serving.
Per cupcake: 401 cal., 24 g total fat (14 g sat. fat), 160 mg chol., 177 mg sodium, 43 g carb., 1 g dietary fiber, 28 g sugar, 5 g protein.
Malibu Rum Baby Cakes
Prep: 40 minutes Stand: 15 minutes Bake: 20 minutes at 350°F Cool: 5 minutes
Makes 6 baby cakes
1⁄4 cup butter
1 egg
1 8-ounce can pineapple slices (juice pack)
1⁄4 cup Malibu rum or light rum
1⁄4 cup dried apricots, quartered
1⁄2 cup packed brown sugar
3 tablespoons butter
Nonstick cooking spray
11⁄3 cups all-purpose flour
1⁄4 cup flaked coconut
2 teaspoons baking powder
1⁄2 cup granulated sugar
Whipped cream (optional)
1. Allow 1⁄4 cup butter and egg to stand at room temperature for 30 minutes. Meanwhile, drain pineapple well, reserving juice (you should have about 1⁄3 cup juice). Set pineapple slices aside. In a small saucepan combine reserved pineapple juice, rum, and apricots. Bring just to boiling; remove from heat. Let stand for 15 minutes. Strain, reserving both the juice mixture and the apricots. In the same saucepan combine brown sugar, 3 tablespoons butter, and 1 tablespoon of the reserved juice mixture. Cook and stir over medium heat until butter is melted and sugar is dissolved.
2. Lightly coat the insides of six 10-ounce ramekins or custard cups with cooking spray. Spoon the brown sugar mixture evenly into the prepared ramekins. Cut each pineapple slice into six pieces. Arrange pineapple and apricots on top of brown sugar mixture. Set aside.
3. Preheat oven to 350°F. In a small bowl stir together flour, coconut, and baking powder. Set aside. Measure the remaining juice mixture, adding water to equal 2⁄3 cup total liquid. Set aside. In a medium mixing bowl beat 1⁄4 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until fluffy, scraping sides of bowl occasionally. Add egg, beating until combined. Alternately add juice mixture and flour mixture to butter mixture, beating on low speed after each addition just until combined. Gently spoon batter over fruit in ramekins.
4. Bake for 20 to 25 minutes or until a wooden toothpick inserted near centers comes out clean. Cool cupcakes in ramekins on wire racks for 5 minutes. Loosen cupcakes from ramekins; invert onto a serving platter. If desired, top each cake with whipped cream. Serve warm.
Test Kitchen Tip:
To reheat cakes, preheat oven to 350°F. Wrap cakes loosely in foil and bake about 10 minutes or until heated through. Or microwave, uncovered, on 50% power (medium) for 1 to 2 minutes or until heated through.
Per baby cake: 446 cal., 16 g total fat (10 g sat. fat), 67 mg chol., 233 mg sodium, 67 g carb., 2 g dietary fiber, 44 g sugar, 5 g protein.
Berry Shortcakes
Prep: 40 minutes Cool: 30 minutes
Makes 12 (21⁄2-inch) cupcakes
1 cup fresh strawberries, cut up; blueberries; and/or raspberries
1⁄4 cup water
1⁄2 cup sugar
1 cup whipping cream
1⁄4 cup sour cream
2 tablespoons sugar or honey
21⁄2 cups fresh strawberries, halved; blueberries; and/or raspberries
White chocolate shavings and/or curls*
1. In a small saucepan bring 1 cup berries and the water to boiling; reduce heat. Simmer, covered, for 5 minutes. Press the mixture through a fine-mesh sieve; discard any solids. Return juice to saucepan. Stir in 1⁄2 cup sugar. Bring mixture to boiling, stirring to dissolve sugar. Boil gently, uncovered, for 2 minutes. Transfer to a bowl; cool about 30 minutes.
2. Using a fork, poke holes in tops of Yellow Cupcakes. Slowly spoon juice mixture over cupcakes. Set aside.
3. In a medium mixing bowl beat whipping cream, sour cream, and 2 tablespoons sugar with an electric mixer on medium speed until soft peaks form (tips curl). If desired, spoon cream mixture into a pastry bag fitted with a large star tip. Generously spoon or pipe mixture onto tops of cupcakes. Serve immediately or chill in the refrigerator for up to 4 hours.
4. To serve, garnish tops of cupcakes with 21⁄2 cups berries. Sprinkle with white chocolate shavings and/or curls.
*Test Kitchen Tip:
To make white chocolate shavings or curls, pull a vegetable peeler along one edge of a 1-ounce square of white baking chocolate or white candy coating.
Per cupcake: 316 cal., 16 g total fat (10 g sat. fat), 73 mg chol., 142 mg sodium, 41 g carb., 1 g dietary fiber, 30 g sugar, 4 g protein.
Sweet Potato Pie Cupcakes
Prep: 45 minutes Stand: 30 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 cup butter
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
11⁄2 cups sugar
1 17.2-ounce can vacuum-pack whole sweet potatoes (unsweetened), mashed
1⁄2 teaspoon vanilla
1 recipe Bourbon–Cream Cheese Frosting
Finely shredded orange peel
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, cinnamon, baking soda, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in sweet potatoes and vanilla. Add flour mixture. Beat until combined (batter will be thick).
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 1 minute. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spoon Bourbon–Cream Cheese Frosting into a large resealable plastic bag. Snip off a 1⁄4-inch piece from one corner of bag. Pipe frosting onto tops of cupcakes. Sprinkle with orange peel.
Bourbon–Cream Cheese Frosting
Allow one 8-ounce package cream cheese and 2⁄3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese and butter with an electric mixer on medium speed until light and fluffy. Beat in 2 tablespoons bourbon or milk. Gradually beat in 8 cups powdered sugar until frosting reaches piping consistency.
Make-Ahead Directions:
Place unfrosted cupcakes in a single layer in an airtight container; seal. Store at room temperature for up to 3 days. Or freeze for up to 1 month. Thaw cupcakes at room temperature before frosting.
Per cupcake: 400 cal., 17 g total fat (10 g sat. fat), 71 mg chol., 210 mg sodium, 60 g carb., 1 g dietary fiber, 48 g sugar, 3 g protein.
Lemon Meringue Pie Cupcakes
Prep: 35 minutes Stand: 30 minutes Bake: 22 minutes at 350°F Cool: 45 minutes
Makes 15 (21⁄2-inch) cupcakes
4 eggs
1⁄2 cup butter
11⁄2 cups all-purpose flour
11⁄2 teaspoons baking powder
1⁄4 teaspoon salt
2⁄3 cup milk
1⁄4 cup lemon curd
3⁄4 cup granulated sugar
11⁄2 teaspoons vanilla
2 tablespoons lemon curd
1⁄4 teaspoon cream of tartar
2⁄3 cup granulated sugar
Powdered sugar
1. Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, line fifteen 21⁄2-inch muffin cups with paper bake cups. In a small bowl stir together flour, baking powder, and salt. In another small bowl whisk together milk and 1⁄4 cup lemon curd until nearly smooth. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 3⁄4 cup granulated sugar. Beat on medium to high speed for 1 minute. Add egg yolks and vanilla. Beat until combined. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 15 minutes or until golden and tops spring back when lightly touched.
5. Meanwhile, place 2 tablespoons lemon curd in a small heavy resealable plastic bag. Snip off a small piece from one corner of bag. Set aside. Wash beaters thoroughly. For meringue, in a clean large mixing bowl combine egg whites and cream of tartar. Beat on medium speed until soft peaks form (tips curl). Gradually add 2⁄3 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).
6. Remove cupcakes from oven. Pipe a small amount of lemon curd onto the center of each cupcake. Pipe or spoon meringue onto tops of cupcakes (see tip).
7. Bake about 7 minutes more or until meringue is lightly browned. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool for 30 to 45 minutes before serving or cover loosely and chill in the refrigerator for up to 4 hours. Dust with powdered sugar before serving.
Per cupcake: 229 cal., 8 g total fat (5 g sat. fat), 80 mg chol., 148 mg sodium, 36 g carb., 1 g dietary fiber, 26 g sugar, 3 g protein.
Piping Meringue
If you choose to pipe meringue onto the cupcakes, use a new plastic disposable pastry bag or a heavy-duty resealable plastic bag with a corner snipped off. Used pastry bags may contain oil residues that will affect the meringue quality.
Snickerdoodle Cookie Cups
Prep: 35 minutes Chill: 1 hour Bake: 15 minutes at 375°F Cool: 45 minutes
Makes 24 to 26 (21⁄2-inch) cupcakes
1 cup butter, softened
11⁄2 cups sugar
1 teaspoon baking soda
1 teaspoon cream of tartar
1⁄4 teaspoon salt
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 cup almond toffee bits
1⁄2 cup chopped pecans, toasted
1⁄4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg or 1⁄2 teaspoon ground nutmeg
1 recipe Spiced Buttercream Frosting
Crushed almond toffee bits (optional)
1. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add 11⁄2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating after each addition just until combined. Beat in vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour, 1 cup toffee bits, and pecans. Cover and chill about 1 hour or until dough is easy to handle.
2. Preheat oven to 375°F. Line twenty-four to twenty-six 21⁄2-inch muffin cups with paper bake cups or grease and lightly flour muffin cups. In a small bowl combine 1⁄4 cup sugar, cinnamon, and nutmeg.
3. Use a rounded 2-tablespoon scoop to measure dough. Shape into balls. Roll balls in sugar mixture to coat. Press each ball lightly into a prepared muffin cup, making tops of all cookie cups even.
4. Bake for 15 to 18 minutes or until tops are lightly browned and edges are just firm (centers will dip slightly). Cool in muffin cups on wire racks for 5 minutes. Remove cookie cups from muffin cups. Cool completely on wire racks.
5. Spoon Spiced Buttercream Frosting into a pastry bag fitted with a large star tip. Pipe frosting onto tops of cookie cups into tall swirls. If desired, sprinkle with crushed toffee bits.
Spiced Buttercream Frosting
Allow 2⁄3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Add 2 cups powdered sugar, beating well. Beat in 1⁄4 cup milk, 1 teaspoon vanilla, 1⁄4 teaspoon ground cinnamon, and 1⁄4 teaspoon freshly grated nutmeg or pinch ground nutmeg. Gradually beat in an additional 6 cups powdered sugar. Beat in 2 to 4 teaspoons milk until frosting reaches spreading consistency.
Make-Ahead Directions:
Place frosted cupcakes in a single layer in airtight containers; seal. Store in the refrigerator for up to 3 days. Or freeze for up to 3 months.
Per cupcake: 454 cal., 18 g total fat (10 g sat. fat), 56 mg chol., 238 mg sodium, 72 g carb., 1 g dietary fiber, 59 g sugar, 3 g protein.
Sticky Pecan Upside-Down Baby Cakes
Prep: 20 minutes Bake: 25 minutes at 350°F Cool: 5 minutes
Makes 12 (31⁄2-inch) baby cakes
Nonstick spray for baking
2⁄3 cup packed brown sugar
1⁄2 cup butter
1⁄3 cup honey
11⁄2 cups coarsely chopped pecans
1 teaspoon finely shredded orange peel
21⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
3 eggs
2 cups granulated sugar
1 cup vegetable oil
1 8-ounce carton sour cream
2 teaspoons vanilla
1. Line a large baking sheet with foil. Lightly coat twelve 31⁄2-inch (jumbo) muffin cups with nonstick spray for baking. Set aside.
2. Preheat oven to 350°F. In a medium saucepan combine brown sugar, butter, and honey. Cook and stir over medium heat about 2 minutes or until smooth. Remove from heat. Stir in pecans and orange peel. Set aside.
3. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
4. In a large mixing bowl beat eggs and granulated sugar with an electric mixer on medium to high speed about 3 minutes or until thick and lemon-color. Add oil, sour cream, and vanilla. Beat until combined. Gradually add flour mixture, beating on low speed until smooth.
5. Place 2 tablespoons of the pecan mixture in the bottom of each prepared muffin cup. Spoon a heaping 1⁄3 cup of the batter into each cup. Place muffin cups on prepared baking sheet.
6. Bake for 25 to 30 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Using a sharp knife or narrow metal spatula, loosen edges of cupcakes from sides of muffin cups. Invert cupcakes onto wire racks. Spoon any pecan mixture remaining in the muffin cups onto cupcakes. Serve warm or cool.
Per baby cake: 679 cal., 41 g total fat (10 g sat. fat), 77 mg chol., 285 mg sodium, 76 g carb., 2 g dietary fiber, 55 g sugar, 6 g protein.
Jelly-Filled Doughnut Cupcakes
Prep: 35 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 18 (21⁄2-inch) cupcakes
1⁄2 cup butter
2 eggs
21⁄3 cups all-purpose flour
21⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
1⁄2 cup granulated sugar
1⁄2 cup packed brown sugar
11⁄2 teaspoons vanilla
1 cup milk
1 cup raspberry, strawberry, or cherry jelly; lemon curd; and/or orange marmalade
1⁄4 cup powdered sugar
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 21⁄2-inch muffin cups with paper bake cups or waxed paper. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth batter.
4. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spoon jelly, lemon curd, and/or marmalade into pastry bag(s) fitted with small round tip(s). Insert tip into the top of each cupcake and squeeze the jelly, lemon curd, and/or marmalade into cupcake until some is visible on top. Dust cupcakes with powdered sugar.
Make-Ahead Directions:
Store cupcakes in a single layer in an airtight container in the refrigerator for up to 3 days.
Per cupcake: 221 cal., 6 g total fat (4 g sat. fat), 38 mg chol., 207 mg sodium, 40 g carb., 1 g dietary fiber, 24 g sugar, 3 g protein.
Cinnamon Roll Cupcakes
Prep: 45 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 26 (21⁄2-inch) cupcakes
2⁄3 cup butter
2 eggs
21⁄2 cups all-purpose flour
21⁄2 teaspoons baking powder
1⁄2 teaspoon salt
3⁄4 cup packed brown sugar
1⁄3 cup finely chopped pecans
2 teaspoons ground cinnamon
13⁄4 cups granulated sugar
11⁄2 teaspoons vanilla
11⁄4 cups milk
1 recipe Creamy Butter Frosting
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1⁄4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed about 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).
3. Spoon about 1 tablespoon of the batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle with the remaining brown sugar mixture.
4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spread Creamy Butter Frosting onto tops of cupcakes. Store in the refrigerator.
Creamy Butter Frosting
Allow 1 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in 1 teaspoon vanilla and pinch salt. Gradually add 4 cups powdered sugar, beating well. Beat in 1⁄4 cup whipping cream. Beat in an additional 4 cups powdered sugar. Beat in 2 to 3 tablespoons whipping cream until frosting is light and fluffy and reaches spreading consistency.
Make-Ahead Directions:
Store frosted cupcakes in a single layer in an airtight container in the refrigerator for up to 2 days.
Per cupcake: 403 cal., 15 g total fat (9 g sat. fat), 53 mg chol., 183 mg sodium, 67 g carb., 1 g dietary fiber, 57 g sugar, 2 g protein.
Honey Bun Cupcakes:
Prepare and bake cupcakes as directed through step 4, except cool cupcakes in muffin cups on wire racks for only 10 minutes. Meanwhile, in a medium bowl stir together 2 cups powdered sugar and 2 tablespoons honey. Stir in 2 to 3 tablespoons milk, 2 teaspoons at a time, until mixture reaches glazing consistency. Using a wooden toothpick, poke holes into tops of warm cupcakes. Spoon glaze over cupcakes, spreading evenly. Serve warm.
Per cupcake: 226 cal., 6 g total fat (3 g sat. fat), 30 mg chol., 126 mg sodium, 41 g carb., 1 g dietary fiber, 45 g sugar, 2 g protein.
Blueberry Muffin Cupcakes
Prep: 40 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1 cup butter
4 eggs
11⁄3 cups all-purpose flour
1⁄2 cup cornmeal
2 tablespoons cornstarch
2 teaspoons baking powder
1⁄4 teaspoon salt
1 cup sugar
2 teaspoons vanilla
11⁄2 cups fresh blueberries
1 recipe Streusel Topping
1 recipe Vanilla Icing (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, cornmeal, cornstarch, baking powder, and salt. Set aside.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1⁄4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat about 5 minutes or until light and fluffy. Beat in vanilla. Add eggs, one at a time, beating on low to medium speed for 1 minute after each addition and scraping sides of bowl frequently. Add flour mixture, stirring just until combined.
3. Spoon batter into prepared muffin cups, filling each two-thirds to three-fourths full. Sprinkle blueberries over batter in muffin cups. Sprinkle with Streusel Topping.
4. Bake for 15 to 18 minutes or until a toothpick inserted in centers comes out clean (avoid berries when inserting toothpick). Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. If desired, drizzle cupcakes with Vanilla Icing.
Streusel Topping
In a medium bowl combine 1 cup all-purpose flour, 1⁄3 cup packed brown sugar, 1⁄2 teaspoon ground cinnamon, and 1⁄8 teaspoon salt. With a pastry blender, cut in 1⁄4 cup butter until mixture resembles coarse crumbs.
Vanilla Icing
Allow 1 tablespoon butter to stand at room temperature for 30 minutes. In a medium bowl combine butter, 11⁄2 cups powdered sugar, and 1⁄2 teaspoon vanilla. Stir in 1 to 2 tablespoons milk to make icing drizzling consistency.
Make-Ahead Directions:
Place uniced cupcakes in a single layer in an airtight container; seal. Store at room temperature for up to 2 days. Or freeze for up to 1 month. Thaw cupcakes at room temperature before icing.
Per cupcake: 239 cal., 11 g total fat (7 g sat. fat), 62 mg chol., 152 mg sodium, 33 g carb., 1 g dietary fiber, 20 g sugar, 3 g protein.
Mix and Match Berries
Customize these cupcakes by mixing and matching your favorite berries. Swap all or part of the 11⁄2 cups blueberries with raspberries, blackberries, and/or chopped strawberries.
Chai Breakfast Cupcakes
Prep: 25 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1⁄2 cup butter
2 eggs
11⁄2 cups all-purpose flour
1⁄2 cup whole wheat flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon ground ginger
1⁄4 teaspoon salt
11⁄4 cups milk
4 chai tea bags
11⁄2 cups sugar
1⁄2 teaspoon vanilla
3⁄4 cup maple-flavor granola or granola with dried fruit
1 recipe Chai Cream Cheese Icing (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together all-purpose flour, whole wheat flour, baking powder, baking soda, ginger, and salt. Set aside. In a small saucepan heat milk just until simmering. Remove from heat. Add tea bags; steep for 5 minutes. Remove tea bags, pressing bags to release excess tea back into saucepan. Cool.
2. Preheat oven to 350°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed about 1 minute or until fluffy. Add sugar and vanilla. Beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Sprinkle with granola.
4. Bake for 15 to 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. If desired, drizzle with Chai Cream Cheese Icing.
Chai Cream Cheese Icing
Allow one 3-ounce package cream cheese and 2 tablespoons butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, and 1 teaspoon vanilla with an electric mixer on medium to high speed until light and fluffy. Gradually beat in 11⁄4 cups powdered sugar. Beat in enough cooled, strong brewed chai tea, 1 teaspoon at a time, to make icing drizzling consistency.
Make-Ahead Directions:
Place uniced cupcakes in a single layer in an airtight container; seal. Freeze for up to 1 month. Thaw at room temperature before icing.
Per cupcake: 181 cal., 6 g total fat (3 g sat. fat), 35 mg chol., 138 mg sodium, 29 g carb., 1 g dietary fiber, 17 g sugar, 3 g protein.
