Tasty Little Cakes
Orange Puff Cupcakes
Heather Roberts
Quebec, Canada
This is an old-fashioned recipe handed down from my grandmother. The ladies at our annual church social recommend this recipe for our bake sale and tea table.
1/3 c. margarine
1 c. sugar
2 eggs, beaten
1-3/4 c. all-purpose flour
1 T. baking powder
1/2 c. frozen orange juice concentrate, thawed
Optional: zest of 1 orange
Garnish: white frosting, orange zest strips
Beat together margarine and sugar in a bowl; add eggs. Combine flour and baking powder; add alternately with orange juice to margarine mixture. Stir in zest, if using. Fill paper-lined muffin cups 2/3 full. Bake at 375 degrees for 15 minutes. Let cool. Spread with frosting and garnish with orange zest strips, if desired. Makes one dozen.
Cream Cheese-Filled Cupcakes
Melissa Mishler
Columbia City, IN
These are so delicious, you might want to make a double batch!
18-1/4 oz. pkg. German chocolate cake mix
1 c. mini semi-sweet chocolate chips
1/3 c. sugar
1 egg, beaten
8-oz. pkg. cream cheese, softened
Prepare cake mix according to package directions. Fill paper-lined muffin cups 1/2 full. Combine remaining ingredients; drop by teaspoonfuls onto batter. Bake at 350 degrees for 20 to 25 minutes. Cool completely. Makes about 2 dozen.
Grandma’s Banana Cupcakes
Kelly Marcum
Rock Falls, IL
My grandma made these often...so yummy! To make sour milk, stir one teaspoon of white vinegar into one cup of milk and let stand for 5 minutes.
1/2 c. butter, softened
1-3/4 c. sugar
2 eggs, beaten
2 c. all-purpose flour
1 t. baking soda
1 t. baking powder
1 c. sour milk
2 bananas, mashed
1 t. vanilla extract
1/2 c. chopped pecans
Garnish: Cream Cheese Frosting (found later in this chapter with “Lemonade Cupcakes”), banana slices
Optional: caramel sauce
Blend butter for 5 minutes, using an electric mixer on medium speed. Slowly add sugar; beat in eggs. Combine flour, baking soda and baking powder; add to butter mixture alternately with milk. Stir in bananas, vanilla and pecans. Fill paper-lined muffin cups 1/2 full. Bake at 350 degrees for 18 to 25 minutes, until a toothpick inserted in the center comes out clean. Allow to cool; frost with Cream Cheese Frosting and drizzle with caramel sauce, if using. Top with banana slices. Keep refrigerated. Makes 1-1/2 to 2 dozen.
2-Kiss Cupcakes
Athena Colegrove
Big Springs, TX
Bake these for your family and you’ll be guaranteed not just kisses, but several hugs, too!
3/4 c. butter, softened
1-2/3 c. sugar
3 eggs, beaten
1-1/2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1-1/4 t. baking soda
1/4 t. baking powder
1 t. salt
1-1/3 c. water
60 milk chocolate drops, divided
Beat butter, sugar, eggs and vanilla; set aside. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Fill paper-lined muffin cups half full. Place a chocolate drop in center of each. Bake at 350 degrees for 20 minutes. Let cool. Frost with Chocolate Frosting. Top each with a chocolate drop. Makes 2-1/2 dozen.
Chocolate Frosting:
1/4 c. margarine, melted
1/2 c. baking cocoa
1/3 c. milk
1 t. vanilla extract
3-1/2 c. powdered sugar
Combine all ingredients; beat until smooth.
Key Lime Cupcakes
Lena Smith
Pickerington, OH
I spent the summer trying different-flavored cupcakes. I made these for our church’s bake-off and won Honorable Mention!
16-oz. pkg. angel food cake mix
3/4 c. lemon-lime soda
1/2 c. plus 1 T. key lime juice, divided
14-oz. can sweetened condensed milk
1 t. lime zest
8-oz. container frozen whipped topping, thawed
Garnish: sweetened flaked coconut
In a large bowl, combine dry cake mix, soda and 1/4 cup key lime juice. Spray muffin cups with non-stick vegetable spray. Fill muffin cups 2/3 full. Bake at 350 degrees for 12 minutes, or until a toothpick tests clean. Cool completely. Use a toothpick to poke several holes almost to the bottom of each cupcake; don’t poke through bottoms. Mix together remaining lime juice, sweetened condensed milk and lime zest. Measure out 1/3 cup lime mixture; pour over all the cupcake tops. Stir whipped topping into the remaining lime mixture; chill for one hour. Frost cupcakes with whipped topping mixture. Garnish with coconut. Refrigerate until serving time. Makes 2 dozen.
Pineapple Upside-Down Cupcakes
Sharon Tillman
Hampton, VA
When I was little, every spring my Grandma Bernadean would invite me for a tea party with lemonade and these cupcakes!
20-oz. can pineapple chunks, drained and 1/2 c. juice reserved
1/3 c. brown sugar, packed
1/3 c. butter, melted
1 c. all-purpose flour
3/4 c. sugar
1/2 t. baking powder
1/4 c. butter, softened
1 egg, beaten
Garnish: maraschino cherries
Pat pineapple dry with paper towels. In a bowl, combine brown sugar and melted butter; divide evenly into 12 greased muffin cups. Arrange pineapple chunks over brown sugar mixture. In a bowl, combine flour, sugar and baking powder. Mix in softened butter and reserved pineapple juice; beat for 2 minutes. Beat in egg. Spoon batter over pineapple, filling each cup 3/4 full. Bake at 350 degrees for 30 minutes, or until a toothpick tests clean. Cool in pan for 5 minutes. Place a wire rack on top of muffin tin and invert cupcakes onto rack so pineapple is on top. Cool completely and top each with a cherry. Makes one dozen.
Whoopie Cupcakes
Janie Corliss
Front Royal, VA
I began making these cupcakes when my sons were babies. They’re so much easier to make than whoopie pies and taste just as good!
1-1/2 c. all-purpose flour
1 c. sugar
1 t. baking soda
1 t. salt
1/3 c. plus 1 T. baking cocoa
3 T. shortening
4 t. vinegar
1 c. milk
1 t. vanilla extract
Garnish: powdered sugar
Combine flour, sugar, baking soda, salt and cocoa. Add shortening, vinegar, milk and vanilla. Beat for 2 minutes. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Cool. Cut off tops in an inverted cone shape so it narrows toward the center of the cakes. Fill cupcakes with filling and replace tops; sprinkle with powdered sugar. Makes one dozen.
Filling:
3/4 c. margarine
3/4 c. shortening
1-1/2 c. sugar
4-1/2 t. all-purpose flour
1/8 t. salt
3/4 c. milk, room temperature
1 T. vanilla extract
Beat all ingredients for 8 minutes with an electric mixer, or until fluffy.
Special Mocha Cupcakes
Barbara Humiston
Tampa, FL
Invite your best girlfriend over for conversation, a mug of coffee and a cupcake...or two!
1-1/2 c. all-purpose flour
1 c. sugar
1/3 c. baking cocoa
1 t. baking soda
1/2 t. salt
2 eggs, beaten
1/2 c. brewed coffee, chilled
1/2 c. oil
1 T. vinegar
1 T. vanilla extract
Combine flour, sugar, cocoa, baking soda and salt; set aside. Combine remaining ingredients; add to flour mixture and stir well. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Cool in tin on wire rack for 10 minutes. Remove from tin; cool completely. Frost with Mocha Frosting. Makes one dozen.
Mocha Frosting:
3 T. semi-sweet chocolate chips, melted
3 T. milk chocolate chips, melted
1/3 c. butter, softened
2 c. powdered sugar
1 to 2 T. brewed coffee, chilled
Combine chocolate and butter; gradually beat in powdered sugar. Stir in coffee until smooth.
Breezy Kite Cupcakes
Penny Sherman
Cumming, GA
On a rainy day, spirits are bound to lift when you serve these pretty cakes!
18-1/4 oz. pkg. chocolate cake mix
1-1/2 c. candy-coated chocolate mini-baking bits, divided
24 graham cracker squares
16-oz. container white frosting, divided
assorted food colorings
Prepare cake mix according to package instructions. Fill paper-lined muffin cups 2/3 full; sprinkle each with one teaspoon baking bits. Bake at 350 degrees for 20 to 25 minutes; cool completely on wire racks. Using a serrated knife, gently cut graham cracker squares into kite shapes; set aside. Tint half the frosting blue; tint remaining frosting desired kite colors. Frost cupcakes with blue frosting; frost graham kites with remaining frostings as desired. Tilt cracker slightly and arrange on cupcake top. Add a string tail of mini-baking bits. Makes 2 dozen.
Chocolate & Marshmallow Cupcakes
Kathy Grashoff
Fort Wayne, IN
Drizzle with chocolate or caramel sauce for a divine delight!
8-oz. pkg. unsweetened dark baking chocolate, chopped
1 c. butter, softened
4 eggs
1 c. sugar
3/4 c. all-purpose flour
1 t. salt
1/2 c. mini semi-sweet chocolate chips
Garnish: 1/2 c. mini marshmallows
Place chocolate and butter together in a microwave-safe bowl; microwave on high setting just until melted. Cool slightly, just until warm. Blend together eggs and sugar until light and foamy. Add flour and salt; mix well. Pour in chocolate mixture; blend until smooth. Fill paper-lined muffin cups 2/3 full. Sprinkle one teaspoon chocolate chips over each cupcake. Bake at 350 degrees for 15 minutes, until a toothpick tests clean. Remove from oven; arrange several marshmallows on top of each cupcake. Broil just until marshmallows turn golden. Remove from oven and let stand 5 minutes to cool slightly. Makes one dozen.
Bears at the Beach
Dolores Adamo
Wallingford, CT
A cute dessert for summer picnics...so sweet!
18-1/4 oz. pkg. favorite cake mix
16-oz. container white frosting
blue and yellow food coloring
24 bear-shaped graham crackers
Garnish: blue and yellow sugar sprinkles
24 peach ring jelly candies
6.6-oz. pkg. fruit-flavored snack rolls, cut into 24 2-inch pieces
Optional: paper parasols
Prepare cake mix and bake cupcakes according to package directions; let cool. Tint half the frosting with blue food coloring and frost half the cupcakes. Tint the remaining frosting with yellow food coloring and frost the remaining cupcakes. Sprinkle blue cupcakes with blue sprinkles and yellow cupcakes with yellow sprinkles. Lay a piece of snack roll onto each yellow cupcake and attach a graham cracker with a dot of icing. Insert a graham cracker through the center of each jelly candy and place on blue cupcakes. Insert paper parasols, if desired. Makes 2 dozen.
Cheery Cherry Cupcakes
Tina Dillon
Parma, OH
Whenever his birthday rolls around, my husband Terry starts dropping not-so-subtle hints about these sweet treats!
18-1/4 oz. pkg. chocolate cake mix
1-1/3 c. water
1/2 c. oil
3 eggs, beaten
21-oz. can cherry pie filling, divided
16-oz. container vanilla frosting
In a bowl, combine dry cake mix, water, oil and eggs. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filling onto the center of each cupcake. Bake at 350 degrees for 20 to 25 minutes, until a toothpick inserted on an angle toward the center tests clean. Cool completely in tins on wire racks. Frost cupcakes with vanilla frosting; top each with one cherry from pie filling. Makes 2 dozen.
Taffy Apple Cupcakes
Angie Biggins
Lyons, IL
What fun...a gooey caramel-topped cupcake on a stick!
18-1/4 oz. pkg. carrot cake mix
1 c. Granny Smith apples, cored, peeled and finely chopped
1/2 t. cinnamon
20 caramels, unwrapped
1/4 c. milk
1 c. pecans or walnuts, finely chopped
12 wooden craft sticks
Prepare cake mix according to package instructions; stir in apples and cinnamon. Fill paper-lined jumbo muffin cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes, until a toothpick inserted near center tests clean. Combine caramels and milk in a small saucepan over low heat; stir until melted and smooth. Drizzle caramel over cooled cupcakes; sprinkle nuts over top. Insert a craft stick into center of each cupcake. Makes one dozen.
Cookie Dough Cupcakes
Jo Ann
Put the kids to work rolling the cookie dough into balls...and watch so they don’t gobble up the cookies!
18-1/4 oz. pkg. yellow cake mix
1 c. milk
3 eggs, beaten
1/2 c. butter, melted and cooled slightly
1 t. vanilla extract
16-1/2 oz. tube refrigerated chocolate chip cookie dough
16-oz. container chocolate frosting
Garnish: 12 chocolate chip cookies, halved
In a bowl, combine dry cake mix, milk, eggs, butter and vanilla; beat for 2 minutes. Fill paper-lined muffin cups 1/3 full. Roll tablespoonfuls of cookie dough into balls. Place a ball into center of each cupcake. Top with remaining batter. Bake at 350 degrees for 15 to 20 minutes, until a toothpick tests clean. Cool in tin on wire racks 10 minutes. Remove from pan; cool completely. Frost with chocolate frosting. Garnish with cookie halves. Makes 2 dozen.
Hot Fudge Sundae Cupcakes
Jennifer Licon-Conner
Gooseberry Patch
An impressive-looking dessert that comes together in a snap!
18-1/4 oz. pkg. devil’s food cake mix
24 sugar cones
1-1/2 qt. vanilla ice cream
12-oz. jar hot fudge sauce
Garnish: whipped cream, peanuts, maraschino cherries
Prepare cake mix according to package directions. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 15 to 20 minutes. Cool completely on wire racks. For each cupcake, top with a scoop of ice cream, drizzle with hot fudge sauce and top with whipped cream. Place the cone into the whipped cream and sprinkle with peanuts and a cherry. Serve immediately. Makes 2 dozen.
Almond Petit-Fours
Jill Valentine
Jackson, TN
The trick to this elegant dessert is stacking mini cupcakes. Tint the frosting with food coloring or garnish with sprinkles for variety.
18-1/4 oz. pkg. yellow cake mix
1/2 t. almond extract
3 c. sliced almonds
Garnish: candy-coated almonds
In a bowl, prepare cake mix according to package directions, adding almond extract into the batter. Fill paper-lined mini muffin cups 2/3 full. Bake at 350 degrees for 15 to 17 minutes; cool completely on wire racks. Spread Almond Frosting on half the cupcakes; these will be the bottom-layer cupcakes. Remove the liners from the remaining cupcakes and place them upside-down on top of the bottom-layer cupcakes. Frost the top-layer cupcakes on all sides. Coat cupcake sides with sliced almonds. Arrange candy-coated almonds on top. Makes about 3 dozen.
Almond Frosting:
3 c. powdered sugar
2 t. almond extract
3 T. hot water
In a bowl, combine all ingredients. Beat to desired consistency, adding more water or sugar as needed.
Easiest Boston Cream Cupcakes
Robin Hill
Rochester, NY
Our family is known to enjoy these cupcakes as an extra-special breakfast!
18-1/4 oz. pkg. yellow cake mix
3.4-oz. pkg. instant vanilla pudding mix
1 c. cold milk
1-1/2 c. frozen whipped topping, thawed and divided
4 1-oz. sqs. semi-sweet baking chocolate
Prepare cake mix according to package directions. Fill greased muffin cups 2/3 full and bake at 350 degrees for 15 to 20 minutes. Cool completely. Whisk pudding mix and milk for 2 minutes; let stand 5 minutes. Use a serrated knife to cut off the top of each cupcake; set tops aside. Stir 1/2 cup whipped topping into pudding. Spoon one tablespoon onto each cupcake; replace cupcake tops. In a microwave-safe bowl, combine remaining whipped topping and chocolate. Microwave for one minute; stir and microwave an additional 30 seconds. Stir until chocolate is melted; let stand 15 minutes. Frost cupcakes with chocolate mixture. Makes 2 dozen.
Double Maple Cupcakes
Gail Prather
Hastings, NE
I love using the fresh maple syrup I get at our local farmers’ market for these cupcakes...it gives them such a nice flavor.
1/2 c. sugar
1/3 c. plus 2 T. butter, softened and divided
1-1/2 t. vanilla extract, divided
1-1/2 t. maple flavoring, divided
2 eggs, beaten
1-1/4 c. all-purpose flour
1-1/4 t. baking powder
1/4 t. plus 1/8 t. salt, divided
1/4 c. milk
1/4 c. plus 3 T. maple syrup, divided
1-3/4 c. powdered sugar
Blend sugar, 1/3 cup butter, one teaspoon vanilla and one teaspoon maple flavoring. Beat in eggs. In another bowl, mix flour, baking powder and 1/4 teaspoon salt. In a third bowl, blend milk and 1/4 cup syrup. Add flour mixture and syrup mixture alternately into sugar mixture. Divide batter among 12 paper-lined muffin cups. Bake at 350 degrees for 20 to 25 minutes. Cool in tin 10 minutes; cool completely on wire racks. For the frosting, combine remaining 3 tablespoons syrup, 2 tablespoons butter, 1/2 teaspoon vanilla, 1/2 teaspoon maple flavoring and 1/8 teaspoon salt until fluffy. Gradually blend in powdered sugar. Frost cupcakes. Makes one dozen.
Chocolate Zucchini Cupcakes
Michelle Rooney
Sunbury, OH
So moist and delicious...no one will guess the secret ingredient is zucchini!
2 c. zucchini, shredded
3 eggs, beaten
2 c. sugar
3/4 c. oil
2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1/2 t. baking powder
1 t. baking soda
1 t. salt
3/4 c. milk chocolate chips
Combine zucchini, eggs, sugar, oil and vanilla. Add flour, cocoa, baking powder, baking soda and salt; stir in chocolate chips. Fill paper-lined muffin cups 2/3 full. Bake at 325 degrees for 25 minutes, or until a toothpick inserted near center tests clean. Cool in tin 5 minutes. Remove from tin; cool completely. Frost with Peanut Butter Frosting. Makes 2 dozen.
Peanut Butter Frosting:
1/2 c. creamy peanut butter
1/3 c. butter, softened
1 T. milk
1/2 t. vanilla extract
1-1/2 c. powdered sugar
Beat peanut butter, butter, milk and vanilla until smooth. Gradually beat in powdered sugar.
Yummy Spice Cupcakes
Brenda Stocks
Preston, ID
If raisins aren’t your favorite, try milk chocolate chips.
2 c. all-purpose flour
1 t. baking soda
1/2 t. baking powder
1/2 t. cinnamon
1 t. pumpkin pie spice
1/2 t. salt
1 c. sugar
1/2 c. butter, melted
15-oz. jar applesauce
Optional: 1/2 c. raisins
In a bowl, combine flour, baking soda, baking powder and spices. Stir in sugar and butter. Mix in applesauce until well combined. Stir in raisins, if using. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes, until a toothpick tests clean. Cool completely. Frost with Vanilla Butter Cream Frosting. Makes 1-1/2 dozen.
Vanilla Butter Cream Frosting:
1/2 c. butter, softened
4 c. powdered sugar
1/2 t. salt
1/3 c. milk
1 t. vanilla extract
In a large bowl, beat butter until smooth. Add remaining ingredients; mix until smooth and creamy.
Pineapple-Orange Cakes
Michelle Campen
Peoria, IL
My friend made me these cupcakes...they were so good, I had to ask her for the recipe!
18-1/4 oz. pkg. pineapple cake mix
11-oz. can mandarin oranges
4 eggs, beaten
1/2 c. sour cream
In a large bowl, combine dry cake mix, oranges with juice, eggs and sour cream. Beat with an electric mixer on medium speed for 2 minutes. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 20 minutes, or until a toothpick tests clean. Cool in tin on wire racks 5 minutes. Remove from tin and cool completely. Frost cupcakes with Orange Frosting. Refrigerate until ready to serve. Makes 2 dozen.
Orange Frosting:
4-oz. cream cheese, softened
1/4 c. butter, softened
1-1/2 t. orange zest
4-1/2 t. orange juice
3 c. powdered sugar
In a large bowl, beat cream cheese and butter with an electric mixer at medium speed until creamy. Beat in orange zest and juice until combined. Gradually beat in powdered sugar until smooth.
Strawberry Cupcake Cones
Jackie Smulski
Lyons, IL
You don’t have to worry about melting or spills with these cones. Sure to disappear fast!
2 c. all-purpose flour
1/2 c. sugar
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
2 eggs, beaten
6-oz. container whipped-style strawberry yogurt
1/2 c. oil
1/2 t. strawberry extract
1 c. strawberries, hulled and chopped
15 flat-bottomed ice cream cones
Optional: chocolate frosting
Garnish: sprinkles
Combine flour, sugar, baking powder, baking soda and salt. In another bowl, beat eggs, yogurt, oil, extract and strawberries. Stir egg mixture into flour mixture just until combined. Spoon 2 tablespoons batter into each cone. Place cones in ungreased muffin cups. Bake at 375 degrees for 18 to 20 minutes; let cool. Decorate with frosting or Chocolate Glaze; garnish as desired. Makes 15.
Chocolate Glaze:
1 c. semi-sweet chocolate chips
1 T. shortening
Melt ingredients together over low heat and stir until smooth.
Tiny Turtle Cupcakes
Teresa Podracky
Solon, OH
I give these little chocolate bites to my kids’ soccer coaches for an end-of-the-season gift...and keep some for myself, too!
21-1/2 oz. pkg. brownie mix
1/2 c. pecans, chopped
16-oz. container dark chocolate fudge frosting
1/2 c. pecans, toasted and coarsely chopped
Prepare brownie batter according to package directions. Stir in chopped pecans. Fill paper-lined mini muffin cups 2/3 full. Bake at 350 degrees for 18 minutes, or until a toothpick tests clean. Cool cupcakes in tins on wire racks 5 minutes. Remove from tins; cool completely. Frost cupcakes; top with toasted pecans. Spoon Caramel Sauce evenly over cupcakes. Store in refrigerator. Makes 4-1/2 dozen.
Caramel Sauce:
12 caramels, unwrapped
1 to 2 T. whipping cream
Combine caramels and one tablespoon cream in a small saucepan; cook and stir over low heat until smooth. Add remaining cream as needed for desired consistency.
Mini Mousse Cupcakes
Vickie
Chocolate lovers will swoon over these delectable cakes!
2-1/3 c. milk chocolate chips
6 eggs, beaten
1/4 c. plus 2 T. all-purpose flour
Garnish: whipped cream, chocolate shavings
Melt chocolate in a double boiler over medium heat and let cool slightly. In a large bowl, beat eggs and flour. Beat in melted chocolate until combined. Fill paper-lined mini muffin cups 2/3 full. Bake at 325 degrees for 7 to 10 minutes, until edges are done and centers shake slightly. Cool in tin on wire rack for 20 minutes. Remove from tin; cool completely. Garnish with whipped cream and chocolate shavings. Makes about 2 dozen.
Sweet Angel Cupcakes
Roxanne Vilhauer
Springfield, MO
Put several cupcakes in a tea towel-lined basket with a note that reads, “You’re an angel!” A sweet thank-you for a friend.
16-oz. pkg. angel food cake mix
2 T. poppy seed
1-1/2 t. almond extract, divided
1/2 c. sliced almonds, chopped
1-1/2 c. powdered sugar
1 T. plus 2 t. water
Prepare cake mix according to package directions, adding poppy seed and one teaspoon extract to batter. Fill paper-lined muffin cups 2/3 full. Sprinkle batter with almonds. Bake at 350 degrees for 15 to 20 minutes, until tops are golden. Let cool completely. Combine powdered sugar, water and remaining extract, stirring until smooth. Drizzle icing over cupcakes. Makes 2-1/2 dozen.
Snickerdoodle Cupcakes
Diana Bulls
Reedley, CA
An easy and delicious version of an all-time favorite cookie!
18-1/4 oz. pkg. white cake mix
1 c. milk
1/2 c. butter, melted and cooled slightly
3 eggs, beaten
1 t. vanilla extract
2 t. cinnamon
In a large bowl, combine dry cake mixand remaining ingredients. Beat with an electric mixer on low speed for 3 minutes. Fill greased muffin cups 2/3 full. Bake at 350 degrees for 22 to 25 minutes. Let cool. Frost with Cinnamon Frosting. Makes one dozen.
Cinnamon Frosting:
1/2 c. butter, softened
1 t. vanilla extract
1 T. cinnamon
3-3/4 c. powdered sugar
3 to 4 T. milk
Beat butter until fluffy. Mix in vanilla, cinnamon and powdered sugar. Stir in enough milk for desired consistency.
Lemonade Cupcakes
Sandy Roy
Crestwood, KY
Offer these little cakes at your lemonade stand and watch the customers line up!
1/2 c. frozen lemonade concentrate, thawed
18-1/4 oz. pkg. white cake mix
8-oz. container sour cream
3-oz. pkg. cream cheese, softened
3 eggs, beaten
2 T. lemon zest
Optional: lemon drops
In a bowl, combine all ingredients except lemon drops. Beat with an electric mixer on low speed for 3 minutes. Fill paper-lined muffin cups 2/3 full. Bake at 350 degrees for 22 minutes, or until a toothpick tests clean. Frost with Cream Cheese Frosting; garnish with lemon drops, if desired. Makes 2-1/2 dozen.
Cream Cheese Frosting:
8-oz. pkg. cream cheese, softened
1/2 c. butter, softened
2 t. vanilla extract
16-oz. pkg. powdered sugar
Beat together cream cheese and butter until smooth. Blend in vanilla. Gradually beat in powdered sugar.
Toasted Coconut Cupcakes
Kerry Mayer
Dunham Springs, LA
My sister, Vanessa, made these amazing cupcakes for a church bake sale and they were a tremendous success.
8-oz. pkg. white cake mix
1 t. cinnamon
1/3 c. butter, softened
1 c. sugar
1 egg, beaten
1 t. vanilla extract
3/4 c. milk
Combine dry cake mix and cinnamon in a bowl; set aside. Blend butter and sugar; mix in egg and vanilla. Beat into the cake mixture alternately with milk. Fill paper-lined muffin cups half full. Bake at 350 degrees for 20 to 25 minutes. Let cool slightly. While cupcakes are warm in the tin, spread 2 teaspoons Coconut Frosting onto the center of each; don’t spread to edges. Broil cupcakes in tin until coconut is lightly toasted, about 2 to 3 minutes. Makes one dozen.
Coconut Frosting:
1/4 c. butter, softened
1/3 c. brown sugar, packed
2 T. milk
1 c. sweetened flaked coconut
1 t. cinnamon
Combine butter and brown sugar. Blend in remaining ingredients.
Peanut Butter Cup Cupcakes
Kathy Murphy
Lawrence, NE
I serve these at Sunday morning coffee time at church. There are never any leftovers!
1/3 c. butter, softened
1/3 c. creamy peanut butter
1-1/4 c. brown sugar, packed
2 eggs, beaten
1 t. vanilla extract
1-3/4 c. all-purpose flour
1-3/4 t. baking powder
1 t. salt
1 c. milk
16 mini peanut butter cups
In a bowl, combine butter, peanut butter and brown sugar. Beat in eggs and vanilla. Combine flour, baking powder and salt; add to butter mixture alternately with milk. Fill paper-lined muffin cups half full. Press a peanut butter cup into the center of each, until top edge is even with batter. Bake at 350 degrees for 22 to 24 minutes, until a toothpick inserted on an angle toward the center tests clean. Cool in tin on wire rack 10 minutes. Remove from tin and cool completely. Makes 16.