Filled and Stuffed
Cupcakes
Could they be the eighth wonder of the world? One bite will make a believer out of anyone. Rich, decadent cupcakes are made even more lavish with baked-in creamy centers, fabulous fillings, and fluffy layers of goodness. For these sweet cakes, the marvel is all in the middle and waiting to be revealed.
Buttercakes with Sour Cream Frosting
Chocolate Cupcake Ice Cream Sandwiches
Pumpkin Cupcakes with Spiced Mascarpone Cream Filling
Cherry-Almond Vanilla Cupcakes
Buttercakes with Sour Cream Frosting
Prep: 45 minutes Stand: 30 minutes Bake: 15 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
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
11⁄3 cups sugar
2 teaspoons vanilla
2⁄3 cup buttermilk or sour milk (see tip)
1⁄2 cup raspberry or strawberry jam
1 recipe Sour Cream Frosting
Pastel-color sprinkles, nonpareils, or small candies (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, 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 sugar. Beat until light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and buttermilk 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. Bake for 15 to 18 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.
4. Using the handle of a wooden spoon, make an indentation in the center of each cupcake. Spoon jam into a pastry bag fitted with a small round tip. Pipe a scant teaspoon of jam into each indentation. Spoon Sour Cream Frosting into another pastry bag fitted with an open star tip. Pipe five large rosettes around the top edge of each cupcake. Pipe one rosette in the center of each cupcake, making sure it touches the other five rosettes. If desired, decorate with sprinkles. Chill until ready to serve.
Sour Cream Frosting
Allow 1⁄2 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 one 8-ounce carton sour cream and 1 teaspoon vanilla. Gradually add 2 pounds powdered sugar (about 8 cups), beating well. Beat in 1 to 3 teaspoons milk until frosting reaches piping consistency.
Per cupcake: 397 cal., 15 g total fat (9 g sat. fat), 65 mg chol., 195 mg sodium, 63 g carb., 1 g dietary fiber, 53 g sugar, 4 g protein.
Chocolate Cupcake Ice Cream Sandwiches
Prep: 15 minutes Freeze: 1 hour
Makes 6 cupcakes
6 21⁄2-inch Chocolate Cupcakes
2 cups chocolate chip ice cream
1 10-ounce jar maraschino cherries (about 20 cherries)
1⁄3 cup chopped toasted pecans
1⁄3 cup cherry preserves
1 recipe Sweetened Whipped Cream Frosting
1. Remove paper liners from cupcakes, if present. Cut cupcakes horizontally in half. Place cupcakes on a waxed paper–lined tray or baking sheet. Cover with waxed paper; freeze for 1 hour.
2. Meanwhile, in a chilled large bowl stir ice cream with a wooden spoon to soften. Drain maraschino cherries, reserving six of the cherries for garnish. Coarsely chop the remaining cherries. Stir chopped cherries and pecans into softened ice cream. Cover and freeze for 1 hour.
3. For each serving, place a cupcake bottom, cut side up, in a dessert dish. Top with about 1⁄3 cup of the ice cream mixture. Spread the cut side of a cupcake top with a scant 1 tablespoon cherry preserves. Replace cupcake top onto ice cream mixture. Pipe or spoon Sweetened Whipped Cream onto cupcake top. Garnish with a reserved maraschino cherry.
Per cupcake: 524 cal., 26 g total fat (10 g sat. fat), 91 mg chol., 330 mg sodium, 69 g carb., 2 g dietary fiber, 46 g sugar, 6 g protein.
Mocha-Filled Banana Cupcakes
Prep: 40 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 24 to 30 (21⁄2-inch) cupcakes
1 8-ounce package cream cheese
3 eggs
Nonstick cooking spray
21⁄4 cups all-purpose flour
11⁄2 cups sugar
11⁄2 teaspoons baking powder
1 teaspoon baking soda
1⁄2 teaspoon salt
1⁄4 cup sugar
11⁄2 teaspoons instant espresso powder
Pinch salt
2 ounces semisweet chocolate, melted and cooled
1 cup mashed ripe bananas (2 to 3 bananas)
3⁄4 cup buttermilk or sour milk (see tip)
1⁄2 cup shortening
1 teaspoon vanilla
1 recipe Banana Butter Frosting
Banana slices or dried banana chips (optional)
Unsweetened cocoa powder
1. Allow cream cheese and eggs to stand at room temperature for 30 minutes. Lightly coat twenty-four to thirty 21⁄2-inch muffin cups (see Mini Cupcakes) with cooking spray. In a large mixing bowl combine flour, 11⁄2 cups sugar, baking powder, baking soda, and 1⁄2 teaspoon salt. Set aside.
2. Preheat oven to 350°F. In a medium bowl beat cream cheese and 1⁄4 cup sugar with an electric mixer on medium to high speed until combined. Beat in one of the eggs, espresso powder, and pinch salt. Stir in melted chocolate.
3. Add mashed bananas, buttermilk, shortening, and vanilla to flour mixture. Beat on low speed until combined. Add the remaining 2 eggs, beating on medium speed until combined (batter may climb beaters).
4. Spoon 1 rounded tablespoon of the banana mixture into each prepared muffin cup. Drop 1 rounded teaspoon of the cream cheese mixture over banana mixture in each muffin cup. Spoon remaining banana mixture over cream cheese mixture in muffin cups, filling each two-thirds to three-fourths full.
5. Bake for 18 to 20 minutes or until a wooden toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. Spoon Banana Butter Frosting into a pastry bag fitted with an open star tip. Pipe a swirl of frosting onto the tops of cupcakes. If desired, top each cupcake with a banana slice. Dust with cocoa powder.
Banana Butter Frosting
Allow 1⁄2 cup butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat butter with an electric mixer on medium speed until smooth. Beat in 1⁄2 cup mashed ripe banana. Gradually add 3 cups powdered sugar, beating well. Beat in 1 tablespoon milk and 2 teaspoons vanilla. Gradually beat in an additional 31⁄2 to 4 cups powdered sugar until frosting reaches piping consistency.
Make-Ahead Directions:
Store the unfrosted cupcakes in a single layer in an airtight freezer container in the freezer for up to 1 month. Thaw the cupcakes at room temperature before frosting.
Per cupcake: 364 cal., 13 g total fat (6 g sat. fat), 47 mg chol., 205 mg sodium, 61 g carb., 1 g dietary fiber, 50 g sugar, 3 g protein.
Mini Cupcakes:
Lightly coat seventy-two 13⁄4-inch muffin cups with cooking spray. Spoon 1 rounded teaspoon of the banana mixture into each prepared muffin cup. Drop 1 level teaspoon of the cream cheese mixture over banana mixture in each muffin cup. Scoop 1 spoonful of the remaining banana mixture over cream cheese mixture in each muffin cup (cream cheese mixture will not be completely covered). Bake for 12 to 14 minutes or until a toothpick inserted near centers of cupcakes comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on wire racks. Frost as directed. Makes 72 (13⁄4-inch) cupcakes.
Per mini cupcake: 121 cal., 4 g total fat (2g sat. fat), 16 mg chol., 68 mg sodium, 20 g carb., 17 g sugar, 1 g protein.
Ginger-Pear Muffin Cakes
Prep: 25 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
Nonstick spray for baking
11⁄2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
2⁄3 cup mild-flavor molasses
1⁄4 cup packed brown sugar
1⁄4 cup butter, melted
1 egg
1⁄2 cup boiling water
2 small pears, cored, stemmed (if desired), and each cut into 6 wedges
3 ounces dark chocolate or bittersweet chocolate, cut into pieces
Turbinado (raw) sugar (optional)
1. Preheat oven to 350°F. Lightly coat twelve 21⁄2-inch muffin cups with spray for baking. Set aside.
2. In a large bowl stir together flour, baking powder, ginger, cinnamon, baking soda, and salt. In a medium bowl combine molasses, brown sugar, melted butter, and egg. Pour egg mixture into flour mixture; stir until combined. Stir in the boiling water. Divide batter among prepared muffin cups. Insert a pear wedge into the batter in each muffin cup.
3. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Place pieces of chopped chocolate onto tops of cupcakes. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. If desired, sprinkle with turbinado sugar. Cool completely on wire racks.
Per cupcake: 221 cal., 7 g total fat (4 g sat. fat), 29 mg chol., 163 mg sodium, 39 g carb., 2 g dietary fiber, 21 g sugar, 1 g protein.
Ginger-Pear Muffin Cakes How-To
1. Insert a pear wedge into the batter in each cup. You can leave the stem on one of the pear wedges for decorative appeal, or remove it before placing in the cup.
2. Immediately after baking, place pieces of chopped chocolate on tops of cupcakes, allowing them to melt as cupcakes cool.
Cherry Baby Cakes
Prep: 40 minutes Bake: 12 minutes at 350°F Cool: 45 minutes
Makes 60 (13⁄4-inch) cupcakes
11⁄3 cups all-purpose flour
2⁄3 cup sugar
2 teaspoons baking powder
1⁄4 teaspoon salt
2⁄3 cup milk
1⁄4 cup butter, softened
1 egg
1 teaspoon vanilla
2⁄3 cup cherry marmalade or cherry preserves, large pieces snipped if necessary
60 maraschino cherries with stems, drained
1 recipe Powdered Sugar Icing
1. Preheat oven to 350°F. Line sixty 13⁄4-inch muffin cups with paper bake cups.*
2. In a large mixing bowl combine flour, sugar, baking powder, and salt. Add milk, butter, egg, and vanilla. Beat with an electric mixer on low speed until combined. Beat on medium speed for 1 minute more. Spoon 1 teaspoon of the batter into the bottom of each prepared muffin cup. Add 1⁄2 teaspoon of the cherry marmalade to each muffin cup. Top each muffin cup with another 1⁄2 teaspoon of the batter.
3. Bake about 12 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.
4. Pat maraschino cherries dry with paper towels. Frost each cupcake with about 1⁄2 teaspoon of the Powdered Sugar Icing. Dip half of each cherry into the remaining icing; place on top of cupcakes.
Powdered Sugar Icing
In a medium bowl stir together 21⁄2 cups powdered sugar, 2 tablespoons milk, and 1⁄2 teaspoon vanilla. Stir in enough additional milk, 1 teaspoon at a time, to make icing drizzling consistency.
*Test Kitchen Tip:
If you don’t have 13⁄4-inch muffin cups, line sixteen 21⁄2-inch muffin cups with paper bake cups. Prepare batter as directed. Spoon 1 tablespoon of the batter into each prepared muffin cup. Add 1 teaspoon of the marmalade and another 1 tablespoon of the batter (you will need only 1⁄3 cup marmalade). Bake about 15 minutes or until a wooden toothpick inserted in centers comes out clean. Frost with Powdered Sugar Icing. Add a cherry as directed (you will need only 16 cherries).
Make-Ahead Directions:
Place uniced cupcakes in a single layer in airtight containers; seal. Store in the freezer for up to 3 months. Thaw cupcakes at room temperature before icing.
Per cupcake: 63 cal., 1 g total fat (1 g sat. fat), 6 mg chol., 36 mg sodium, 13 g carb., 0 g dietary fiber, 7 g sugar, 0 g protein.
Banana Split Cupcakes
Prep: 30 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
3⁄4 cup butter
3 eggs
2 cups all-purpose flour
11⁄2 teaspoons baking powder
3⁄4 teaspoon salt
1⁄4 teaspoon baking soda
1⁄2 cup mashed ripe banana (1 large)
1⁄3 cup milk
1⁄4 cup sour cream
1 teaspoon vanilla
1 cup sugar
1 recipe Sweetened Whipped Cream
2 pints ice cream (any flavor)
Chocolate-flavor syrup
Maraschino cherries with stems and/or chopped nuts
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, salt, and baking soda. In a small bowl combine mashed banana, milk, sour cream, and vanilla. 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 light and fluffy, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and banana mixture to butter mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in muffin cups.
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 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Just before serving, spoon some of the Sweetened Whipped Cream into a pastry bag fitted with a large star tip. Insert tip into tops of cupcakes. Squeeze about 1 tablespoon of the whipped cream into the center of each cupcake.
6. For each serving, top a cupcake with a small scoop of ice cream. Drizzle with syrup. Pipe some of the remaining Sweetened Whipped Cream on top of ice cream. Top with maraschino cherries and/or nuts. Serve immediately.
Sweetened Whipped Cream
In a chilled small mixing bowl beat 1 cup whipping cream, 2 tablespoons sugar, and 1⁄2 teaspoon vanilla or almond extract with the chilled beaters of an electric mixer on medium to high speed just until stiff peaks form (tips stand straight). Do not overbeat.
Per cupcake: 245 cal., 13 g total fat (8 g sat. fat), 67 mg chol., 179 mg sodium, 28 g carb., 1 g dietary fiber, 19 g sugar, 3 g protein.
Chocolate-Peppermint Cupcakes
Prep: 50 minutes Stand: 30 minutes Bake: 20 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
2 eggs
Nonstick cooking spray
11⁄4 cups all-purpose flour
1⁄4 cup unsweetened cocoa powder
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
1⁄4 cup shortening
1⁄2 cup sugar
1 teaspoon vanilla
2⁄3 cup cold water
1⁄3 cup sugar
1⁄3 cup miniature semisweet chocolate pieces
1 recipe Creamy Peppermint Frosting
Crushed peppermint candies
Small candy canes and/or red nonpareils
1. Separate eggs. Allow egg yolks and egg whites to stand at room temperature for 30 minutes. Meanwhile, lightly coat twelve 21⁄2-inch muffin cups with cooking spray. In a medium bowl combine flour, cocoa powder, baking powder, salt, and baking soda. Set aside.
2. Preheat oven to 350°F. In a very large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add the 1⁄2 cup sugar and the vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg yolks, one at a time, beating well after each addition. Alternately add flour mixture and the cold water to shortening mixture, beating on low speed after each addition just until combined.
3. Thoroughly wash beaters. In a large mixing bowl beat egg whites on medium speed until soft peaks form (tips curl). Gradually add the 1⁄3 cup sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight). Fold one-fourth of the beaten egg whites into chocolate batter to lighten. Gently fold in the remaining beaten egg whites. Gently fold in chocolate pieces.
4. Spoon batter into prepared muffin cups, filling each about two-thirds full.
5. Bake for 20 to 22 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.
6. Up to 4 hours before serving, use a serrated knife to cut cupcakes horizontally in half. Spoon about 1 tablespoon of the Creamy Peppermint Frosting onto cut side of each cupcake bottom. Replace cupcake tops, pressing gently to spread frosting to edges.
7. Place 1⁄4 cup crushed peppermint candies on a sheet of waxed paper. Roll sides of cupcakes in crushed candies to coat the exposed frosting. Pipe or spread the remaining frosting onto tops of cupcakes. If desired, sprinkle tops of cupcakes with additional crushed peppermint candies.
Creamy Peppermint Frosting
Allow 1⁄2 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter, one 7-ounce jar marshmallow crème, and 1 teaspoon peppermint extract with an electric mixer on medium speed until smooth. Gradually add 2 cups powdered sugar, beating well. Beat in 2 tablespoons milk. Gradually beat in an additional 2 cups powdered sugar. If necessary, beat in additional milk, 1 teaspoon at a time, until frosting reaches spreading consistency.
Per cupcake: 474 cal., 15 g total fat (7 g sat. fat), 56 mg chol., 236 mg sodium, 84 g carb., 1 g dietary fiber, 66 g sugar, 3 g protein.
Peanut Butter Cupcakes
Prep: 45 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
11⁄3 cups all-purpose flour
2⁄3 cup finely crushed graham crackers
1 tablespoon baking powder
1 cup creamy peanut butter
1⁄3 cup shortening
11⁄3 cups sugar
2 eggs
1 teaspoon vanilla
1 cup milk
24 bite-size chocolate-covered peanut butter cups, unwrapped
Raspberry or strawberry jam
Bite-size chocolate-covered peanut butter cups, unwrapped and quartered (optional)
1. Preheat oven to 350°F. Line twenty-four 21⁄2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, crushed graham crackers, and baking powder. Set aside.
2. In a very large mixing bowl beat peanut butter and shortening with an electric mixer on medium speed until combined. Gradually add sugar, beating on medium speed until well mixed. Beat in eggs and vanilla. Alternately add flour mixture and milk to peanut butter mixture, beating on low speed after each addition just until combined.
3. Spoon 1 rounded tablespoon of the batter into the bottom of each prepared muffin cup. Add 1 of the whole peanut butter cups to each muffin cup. Spoon the remaining batter into muffin cups to cover peanut butter cups.
4. Bake about 18 minutes or until a wooden toothpick inserted near edges comes out clean (cupcakes may have a slight indentation). Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks. Spoon a small amount of jam on top of each cupcake. If desired, garnish each with a quartered peanut butter cup.
Per cupcake: 295 cal., 15 g total fat (5 g sat. fat), 21 mg chol., 139 mg sodium, 38 g carb., 2 g dietary fiber, 28 g sugar, 6 g protein.
Pumpkin Cupcakes with Spiced Mascarpone Cream Filling
Prep: 25 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 12 (21⁄2-inch) cupcakes
1 cup all-purpose flour
3⁄4 teaspoon baking powder
3⁄4 teaspoon baking soda
3⁄4 teaspoon ground cinnamon
1⁄4 teaspoon salt
1⁄8 teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
2 eggs, lightly beaten
2⁄3 cup canned pumpkin
1⁄3 cup granulated sugar
1⁄3 cup packed brown sugar
1⁄3 cup vegetable oil
1⁄3 cup golden raisins
1⁄4 cup chopped walnuts
1 recipe Spiced Mascarpone Cream Filling
1⁄4 cup crystallized ginger, finely chopped
1. Preheat oven to 350°F. Grease and flour twelve 21⁄2-inch muffin cups.
2. In a medium bowl stir together flour, baking powder, baking soda, cinnamon, salt, nutmeg, and cloves. In a large bowl combine eggs, pumpkin, granulated sugar, brown sugar, and oil; whisk until smooth. Add flour mixture to pumpkin mixture, one-third at a time, stirring after each addition just until combined. Stir in raisins and walnuts.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full.
4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool cupcakes in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Cut each cupcake horizontally in half. Spread some of the Spiced Mascarpone Cream Filling onto cut side of each cupcake bottom. Replace cupcake tops. Sprinkle with crystallized ginger.
Spiced Mascarpone Cream Filling
Allow 1⁄2 cup mascarpone cheese and 6 tablespoons butter to stand at room temperature for 30 minutes. In a large mixing bowl beat mascarpone cheese, butter, 1⁄4 teaspoon ground cinnamon, and 1⁄4 teaspoon ground ginger with an electric mixer on medium to high speed until light and fluffy. Gradually add 2 cups powdered sugar, beating well. If necessary, beat in 1 tablespoon milk, 1 teaspoon at a time, until filling reaches spreading consistency.
Per cupcake: 353 cal., 19 g total fat (7 g sat. fat), 63 mg chol., 213 mg sodium, 45 g carb., 1 g dietary fiber, 31 g sugar, 5 g protein.
Icing Primer
To frost cupcakes quickly and efficiently, first make sure the frosting is at room temperature. If you’re using homemade frosting that has been refrigerated, you will need to let it stand at room temperature until it is soft and spreadable. Use a thin flat spatula to scoop a generous portion of frosting onto the top of a cupcake. Use gentle side-to-side strokes with the spatula to push frosting across the top of the cupcake. If the tops of cupcakes are crumbly or if you’re using a light-color frosting on chocolate cupcakes, you can place some of the frosting into a separate bowl. Use this frosting to apply a thin layer of frosting to each cupcake to act as a crumb coat; let frosting layer dry. Apply a thicker layer of frosting as directed.
Tiny Chocolate-Cherry Bombs
Prep: 35 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 55 (13⁄4-inch) cupcakes
2 10-ounce jars maraschino cherries with stems
11⁄4 cups all-purpose flour
1 cup granulated sugar
1⁄2 cup unsweetened cocoa powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon baking powder
1⁄4 teaspoon salt
2⁄3 cup milk
1⁄3 cup butter, melted and cooled, or canola oil
2 tablespoons kirsch, other cherry brandy, brandy, cherry juice, or milk
11⁄2 teaspoons vanilla
1 egg
1 cup powdered sugar
1. Preheat oven to 350°F. Line fifty-five 13⁄4-inch muffin cups with silver or red foil bake cups. Drain cherries, reserving 2 tablespoons of the juice. Set aside.
2. In a large mixing bowl combine flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Add milk, melted butter, kirsch, and vanilla. Beat with an electric mixer on low speed just until combined. Beat on medium speed for 2 minutes more. Add egg. Beat for 2 minutes more.
3. Spoon 1 tablespoon of the batter into each prepared muffin cup. Push a cherry into batter in each cup, keeping stem end up.*
4. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. In a medium bowl combine powdered sugar and 1 tablespoon of the reserved cherry juice. Add enough additional reserved cherry juice, 1 teaspoon at a time, to make icing drizzling consistency. Drizzle over cupcakes. Let stand until set.
*Test Kitchen Tip:
If you run out of cherries, just add an extra tablespoon of batter to the muffin cups for plain chocolate bombs.
Per cupcake: 66 cal., 1 g total fat (1 g sat. fat), 7 mg chol., 36 mg sodium, 13 g carb., 1 g dietary fiber, 10 g sugar, 1 g protein.
Lemon Dreams
Prep: 45 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 20 to 24 (21⁄2-inch) cupcakes
3⁄4 cup butter
3 eggs
2 cups all-purpose flour
11⁄2 teaspoons baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
11⁄2 cups sugar
1 cup buttermilk or sour milk (see tip)
2 teaspoons finely shredded lemon peel
1 cup lemon curd
1 recipe Lemon Cream Frosting
Finely shredded lemon peel (optional)
1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty to twenty-four 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. Gradually add sugar, beating until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Stir in the 2 teaspoons lemon peel. 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 15 to 18 minutes or until a wooden toothpick inserted near 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, remove paper liners from cupcakes.
4. Spoon lemon curd into a pastry bag fitted with a large round or open star tip. Insert tip into tops of cupcakes. Squeeze some of the lemon curd into center of each cupcake. If desired, spoon Lemon Cream Frosting into pastry bag fitted with a large round tip. Generously spread or pipe onto tops of cupcakes. If desired, garnish with additional lemon peel.
Lemon Cream Frosting
Allow 6 ounces cream cheese and 1⁄3 cup butter to stand at room temperature for 30 minutes. In a large mixing bowl combine cream cheese, butter, and 1⁄4 cup lemon curd. Beat with an electric mixer on medium to high speed until smooth. Gradually add 3 cups powdered sugar, beating well. Beat in 1 tablespoon milk. Gradually beat in an additional 3 cups powdered sugar. If necessary, beat in enough additional milk, 1 teaspoon at a time, until frosting reaches spreading consistency.
Per cupcake: 443 cal., 15 g total fat (9 g sat. fat), 79 mg chol., 272 mg sodium, 77 g carb., 2 g dietary fiber, 64 g sugar, 3 g protein.
Pineapple-Carrot Cupcakes
Prep: 35 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
4 eggs
1 3-ounce package cream cheese
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1⁄2 teaspoon baking soda
2 tablespoons sugar
1 egg yolk
Pinch salt
1⁄4 cup canned crushed pineapple, well drained*
3 cups finely shredded carrots (6 medium)**
3⁄4 cup vegetable oil
1 teaspoon vanilla
1 recipe Cream Cheese Frosting
1⁄2 cup finely chopped toasted walnuts
Ground cinnamon (optional)
1. Allow the 4 eggs and the cream cheese to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour twenty-four 21⁄2-inch muffin cups or line with paper bake cups. In a large bowl stir together flour, the 2 cups sugar, the baking powder, the 1 teaspoon salt, the 1 teaspoon cinnamon, and the baking soda. Set aside.
2. For filling, in a medium mixing bowl beat cream cheese and the 2 tablespoons sugar with an electric mixer on medium to high speed until combined. Beat in the egg yolk and the pinch salt. Fold in pineapple.
3. Preheat oven to 350°F. In another bowl stir together the 4 eggs, the carrots, oil, and vanilla. Add egg mixture to flour mixture. Stir until combined.
4. Spoon about 1 tablespoon of the batter into the bottom of each prepared muffin cup. Drop about 1 rounded teaspoon of the filling in to each muffin cup. Spoon remaining batter over filling in muffin cups.
5. Bake for 15 to 18 minutes or until a toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
6. Spread Cream Cheese Frosting onto tops of cupcakes. Roll edges of frosting in toasted walnuts. If desired, sprinkle tops with additional cinnamon. Store in the refrigerator.
*Test Kitchen Tip:
Place the pineapple in a fine-mesh sieve placed over a bowl. Press pineapple with the back of a wooden spoon to release any juice.
**Test Kitchen Tip:
Make sure to finely shred the carrots or the pieces may sink during baking.
Make-Ahead Directions:
Place unfrosted cupcakes in a single layer in an airtight container; seal. Store in the refrigerator for up to 3 days.
Per cupcake: 390 cal., 18 g total fat (6 g sat. fat), 60 mg chol., 241 mg sodium, 56 g carb., 1 g dietary fiber, 47 g sugar, 3 g protein.
Edging Elegance
To create the lovely edge of walnuts around the outside of these cupcakes, smooth frosting all the way to the outer edges of each cupcake top. Place the chopped nuts on a small plate or in a shallow bowl. Before the frosting sets up, hold a cupcake by the base and roll the outside edge of frosting in the nuts, turning the cupcake as you go. (Press down gently if you want to create a smooth, nut-coated edge.) You can add more chopped nuts to the plate if necessary. For other cupcake recipes, use colored sugars, crushed cookies, jimmies, or finely chopped candies in place of the nuts.
Chocolate-Coconut Cupcakes
Prep: 40 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 26 (21⁄2-inch) cupcakes
1 cup powdered sugar
1 cup flaked coconut
1⁄3 cup sweetened condensed milk
1⁄4 cup chopped almonds, toasted
3 cups all-purpose flour
21⁄4 cups granulated sugar
11⁄2 teaspoons baking powder
1 teaspoon salt
3 eggs, lightly beaten
11⁄2 cups milk
1⁄2 cup vegetable oil
1⁄2 cup butter, melted and cooled
2 teaspoons almond extract
11⁄2 teaspoons vanilla
1 teaspoon coconut extract
1 recipe Ganache
26 whole almonds, toasted
1. Line twenty-six 21⁄2-inch muffin cups with paper bake cups. For filling, in a small bowl combine powdered sugar, the 1 cup coconut, sweetened condensed milk, and the chopped almonds, stirring until well mixed. Set aside.
2. Preheat oven to 350°F. In a very large mixing bowl stir together flour, granulated sugar, baking powder, and salt. In a medium bowl combine eggs, milk, oil, melted butter, almond extract, vanilla, and coconut extract.
3. Add egg mixture all at once to flour mixture. Beat with an electric mixer on medium to high speed for 2 minutes, scraping sides of bowl occasionally.
4. Spoon batter into prepared muffin cups, filling each about two-thirds full. Spoon about 1 rounded teaspoon of the filling on top of the batter in each cup.
5. Bake for 18 to 20 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.
6. Gently spread Ganache onto tops of cupcakes. Sprinkle cupcakes with additional coconut. Top each cupcake with a whole almond. Let stand until Ganache is set.
Make-Ahead Directions:
Place iced cupcakes in a single layer in an airtight container; seal. Store at room temperature for up to 3 days.
Per cupcake: 367 cal., 20 g total fat (10 g sat. fat), 49 mg chol., 171 mg sodium, 46 g carb., 2 g dietary fiber, 32 g sugar, 5 g protein.
Cherry-Almond Vanilla Cupcakes
Prep: 45 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1⁄2 cup butter
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
3⁄4 cup buttermilk or sour milk (see tip)
1⁄3 cup maraschino cherry juice
11⁄2 cups sugar
1 teaspoon vanilla
1⁄2 teaspoon almond extract
12 maraschino cherries, halved
1 recipe Cherry-Almond Butter Frosting
Maraschino cherries with stems (optional)
1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 21⁄2-inch muffin cups with paper bake cups or coat with nonstick cooking spray. In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice. 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 sugar, vanilla, and almond extract. Beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk 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. Press a cherry half into batter in each cup.
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. Spoon Cherry-Almond Butter Frosting into a pastry bag fitted with a large star tip. Pipe frosting onto tops of cupcakes. If desired, top with cherries with stems.
Cherry-Almond Butter Frosting
In a large mixing bowl beat 1⁄2 cup butter, softened, with an electric mixer on medium speed until smooth. Gradually add 1 cup powdered sugar, beating well. Slowly beat in 3 tablespoons maraschino cherry juice or milk* and 1⁄2 teaspoon almond extract. Gradually beat in an additional 3 cups powdered sugar. If necessary, beat in additional maraschino cherry juice or milk, 1 teaspoon at a time, until frosting reaches piping consistency.
*Test Kitchen Tip:
If you use milk, tint the frosting pink with food coloring.
Per cupcake: 262 cal., 8 g total fat (5 g sat. fat), 21 mg chol., 151 mg sodium, 47 g carb., 0 g dietary fiber, 37 g sugar, 2 g protein.
Piña Colada Cakes
Prep: 30 minutes Stand: 30 minutes Bake: 18 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1⁄3 cup butter
2 eggs
2 cups all-purpose flour
3⁄4 teaspoon baking powder
1⁄2 teaspoon baking soda
1⁄2 teaspoon salt
11⁄4 cups sugar
1 teaspoon vanilla
1⁄2 cup sour cream
1⁄2 cup milk
6 soft macaroon cookies, crumbled (1 cup)
1⁄4 cup chopped macadamia nuts
1 cup pineapple preserves
1 recipe Coconut Frosting
Toasted flaked coconut
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, 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 sugar and vanilla. Beat until combined. Add eggs, one at a time, beating well after each addition. In a small bowl combine sour cream and milk. Alternately add flour mixture and sour cream mixture to butter mixture, beating on low speed after each addition just until combined. Stir in crumbled cookies and macadamia nuts. Spoon batter into prepared muffin cups.
3. Bake for 18 to 20 minutes or until a wooden toothpick inserted near 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, remove paper liners from cupcakes.
4. Spoon pineapple preserves into a pastry bag fitted with a large round or open star tip. Insert tip into tops of cupcakes. Squeeze some of the preserves into the center of each cupcake. If necessary, use the tip of a paring knife to make a slit in the top of cupcakes to make it easier to insert tip into cupcakes.
5. Generously spread Coconut Frosting over tops of cupcakes. Sprinkle with toasted coconut.
Coconut Frosting
In a large mixing bowl prepare one 7.25-ounce package fluffy white frosting mix according to package directions. Beat in 1 teaspoon coconut extract. Gradually add 4 cups powdered sugar, beating well.
Per cupcake: 319 cal., 8 g total fat (5 g sat. fat), 27 mg chol., 165 mg sodium, 61 g carb., 1 g dietary fiber, 48 g sugar, 3 g protein.
Cannoli Cupcakes
Prep: 45 minutes Stand: 30 minutes Bake: 15 minutes at 350°F Cool: 45 minutes
Makes 24 (21⁄2-inch) cupcakes
1⁄2 cup butter
4 egg whites
2 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon baking soda
11⁄2 cups sugar
1 teaspoon vanilla
1 cup buttermilk or sour milk (see tip)
3⁄4 cup miniature semisweet chocolate pieces
1 recipe Ricotta Frosting
1⁄2 cup chopped pistachio nuts
2 tablespoons grated chocolate
1. Allow butter and egg whites 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, salt, and baking soda. 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 sugar and vanilla. Beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled). Fold in chocolate pieces.
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 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. Just before serving, spoon Ricotta Frosting into a pastry bag fitted with a large round tip. Insert tip into tops of cupcake. Squeeze some of the frosting into the center of each cupcake. Generously pipe remaining frosting onto tops of cupcakes. Sprinkle with pistachio nuts and grated chocolate. Store in the refrigerator.
Ricotta 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 1⁄3 cup ricotta cheese. Beat in an additional 4 cups powdered sugar. Beat in 2 tablespoons milk until frosting is light and fluffy and reaches piping 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: 420 cal., 16 g total fat (9 g sat. fat), 33 mg chol., 184 mg sodium, 68 g carb., 1 g dietary fiber, 57 g sugar, 4 g protein.
