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Candied Sweet Potato Cupcakes
Who says you can’t have sweet potatoes any time of the year! I love having sweet potato anything-any time of the year!
1 can (15 oz.) yams/sweet potatoes, drained
1 1/3 cups packed Brown Sugar
1 large Egg
2 teaspoons Vanilla Extract
1/2 cup Butter, melted
1-1/4 cups AP (All Purpose) flour
1-1/4 teaspoons Baking Soda
1/4 teaspoon Salt
1 teaspoon Cinnamon
1/2 heaping teaspoon Nutmeg
1/2 cup Milk
For the “Candied Frosting”:
1/2 cup butter (1 stick), softened
2 Cups Marshmallow Fluff
1 tablespoon vanilla extract
4 cups Powdered sugar
2 teaspoons Milk (optional)
1. Preheat oven to 350 degrees and line a cupcake pan with liners. Set aside.
2. In a small/medium bowl combine flour, baking soda, salt, cinnamon, nutmeg . Set aside.
3. Drain Yams and beat with mixture until it is the consistency of mashed potatoes…
4. Beat in Brown Sugar and egg until smooth. Add in Vanilla and melted Butter.
5. Add in flour mixture until just combine.
6. Once flour is combine add in milk.
7. Fill cupcake liners with batter. I use a quarter of a cup to measure in my batter.
8. Bake for 18 to 20 minutes at 350 degrees. The cupcakes will be brown, and spongy in the center when done.
9. Let cupcakes cool completely before icing.
Directions for the “Candied frosting”:
1. Beat Softened butter until smooth.
2. Beat in 2 cups of the Marshmallow fluff.
3. Next add Vanilla and then add a cup at a time of powered sugar.
4. You can adjust the consistency if you want it thicker add more powered sugar. Want it thinner add a teaspoon or so of milk. I do not use milk at all.
This recipe is linked to:
Oreo Butter Cream Frosting Icing
4 cups powdered sugar
1 cup butter (softened, room temp)
1 tsp. vanilla
10 Oreo’s Crushed
1 to 2 tablespoons whipping cream
1. Crush Oreo’s in a food processor until fine.
2. Mix powdered Sugar and butter on low-speed until combine. Once combine, increase speed to medium speed and beat for 3 minutes.
3. Add vanilla and mix for another minute.
4. Add whipping cream to get desire texture. I sometimes do not even add it. Sometimes I do.
I used this recipe to put finishing touches on my Oreo Cheesecake. Perfect for icing cupcakes and cakes as well!
1 cup sugar
1 cup flour (I use all-purpose)
1/3 cup vegetable oil
½ tsp vanilla extract
¾ cup pumpkin puree ( I use Libby’s canned pumpkin)
1 tsp pumpkin pie spice
1 tsp baking soda
½ tsp baking powder
¼ tsp salt
1. Preheat the oven to 350 degrees and line a 12 cup muffin tin with cupcake liners.
2. Cream together the sugar, oil, vanilla, eggs and pumpkin.
3. Add the dry ingredients and mix just until everything is blended together.
4. Using an ice cream or cookie scoop, fill the liners about 2/3 of the way full.
5. Bake for 21 to 23 minutes or until when a toothpick inserted in the center comes out clean.
6. Let cool completely and frost with cream cheese frosting.
2 Ingredient Pumpkin Muffins
Recipe adapted from here.
1 box Yellow Cake Mix
1-15 ounce can of Pumpkin
1. Preheat oven to 350 degrees.
2. Mix both ingredients together until well blended.
3. Fill cupcake liners with batter and bake in preheated oven for 20 to 25 minutes.
Notes: These rise pretty good. I was able to get 15 muffins out of the batter. I filled the muffin tins with a 1/4 cup of batter in each liner. If I cut back just a little on the batter (which I will next time). I am sure I will get between 18 and 20 muffins.
You can also make this in full cake form. Eat plain or top with powered sugar, icing….etc.
Chocolate Mayonnaise Cupcake with Peanut Butter Frosting
For the Cupcakes:
3 large eggs
1 1/2 cup + 1 tablespoon sugar
1 tablespoon vanilla extract
1 1/4 cups mayonnaise
2 1/4 cups all-purpose flour
1/4 teaspoon baking powder
1 3/4 teaspoons baking soda
3/4 cups + 1 tablespoon dutch-process cocoa powder
1/2 teaspoon salt
1 cup hot water
For the Icing:
1 stick butter (1/2 cup) room temp.
1 cup creamy peanut butter
3 1/2 cups powered sugar
1/2 cup milk
Preheat oven to 350 degrees. Line muffin pan with cupcake liners.
Using a mixer, beat the eggs and sugar in a large bowl on medium-high speed until thick and very light in color; about 6 minutes.
Add the mayonnaise and vanilla extract, and combine.
Add the flour, baking powder, baking soda, cocoa powder and salt, and beat on low-speed until combined. The mixture will look extra thick!
Add water and mix on low-speed until it’s combine. The batter will now be the consistency of cake batter…(or close to it).
Bake at 350 degrees for 15 to 18 minutes.
Let cool and then frost!
For the icing:
Cream together peanut butter and butter. Add powered sugar and milk. You might have to continue adding to get the thickness of frosting you desire. Alternate adding the milk and the powered sugar. I added the milk by the tablespoon full and used about 1/2 cup milk.
Basically, you can make the icing as thin or as thick as you like.
One Box yellow cake mix ( You can only use a white cake mix or yellow cake mix for this recipe to work.)
Ingredients needed on the cake box
One table spoon of Nutmeg
One cup of sugar
2 tsp. cinnamon
Preheat oven to 350 degrees.
Grease 24 mini- muffin pan cups. Combine sugar and cinnamon in small bowl; set aside.
Prepare cake mix according to package directions; stir nutmeg into batter. Fill prepared muffin cups two-thirds full.
Bake about 12 minutes or until lightly browned and toothpick inserted into centers comes out clean.
Remove cupcakes from pans; roll in sugar mixture until completely coated. Serve warm or at room temperature.
This recipe is linked to the following:
I made these Cupcakes Special for my kids last full day of school which was last Friday.
They turned out so good! I even think I shocked myself!
And *GASP* I used a boxed cake mix as well. Normally, I wouldn’t use a box cake mix. I did this time for convenience.
I found this neat little recipe for this cupcake from What’s New, Cupcake?
Can’t wait to try out more recipes from this book and from Hello, Cupcake!