Cupcake Recipes

I made my own paper baking cups for these, simply folding a 5×5 inch square of parchment paper into each muffin cup. It is cheap and incredibly easy!
LEMON RASPBERRY CUPCAKES (makes 18)
3/4 cup butter
3 eggs
1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups sugar
2 tsp finely shredded lemon peel
2 tbsp lemon juice
2/3 cup sour milk (add 2 tsp lemon juice to 2/3 cup milk, stir, and let sit for 5 minutes)
Frosting ingredients:
3/4 cup butter, softened
7 cups powdered sugar
6 tbsp milk
2 cartons fresh raspberries

 

Directions:
  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line 18 muffin cups with paper baking cups. In a medium bowl, stir together flour, baking powder, baking soda and salt. Set aside.
  2. Preheat oven to 350 degrees. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, and lemon juice; beat until combined, scraping sides of bowl occasionally.
  3. Add eggs one at a time, beating well after each addition. Alternatively add flour mixture and sour milk, beating on low speed after each addition just until combined.
  4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  5. Bake for 15-18 minutes, cool on a wire rack for 5 minutes, remove from tins.
Frosting directions:
  1. In a large mixing bowl, beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk.
  2. Gradually beat in additional powdered sugar until frosting reaches a spreading or piping consistency. Gently fold in 1 carton of fresh raspberries.
  3. Pipe frosting onto cooled cupcakes, top each with one fresh raspberry.
The chocolate-hazelnut flavor of the Pirouette wafer cookie perfectly complements the decadent chocolate and espresso elements in the cupcake.
CHOCOLATE ESPRESSO CUPCAKES (makes 30)
3/4 cup butter
3 eggs
1 3/4 cups all-purpose flour
1 cup unsweetened cocoa powder
1 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
1 cup milk
1/2 cup espresso or strong brewed coffee, cooled
2 cups sugar
2 tsp vanilla
1 cup semisweet chocolate chips
30 creme-filled rolled wafer cookies, such as Pirouettes
Frosting ingredients: 
1/3 cup butter
4 cups powdered sugar
3 tbsp espresso or strong brewed coffee, cooled
1 tsp vanilla

 

Directions:
  1. Allow butter and eggs to stand at room temperature for 30 minutes. Line 30 muffin cups with paper baking cups. In a medium bowl, stir together flour, 1 cup cocoa powder, baking soda, baking powder, and salt. In a 2-cup measuring cup combine the milk and espresso/coffee. Set aside.
  2. Preheat the oven to 350 degrees. 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 for 2 minutes more. Add eggs, one at a time, beating well after each addition.
  3. Beat in vanilla. Alternatively add flour mixture and milk mixture to butter mixture, beating on low speed, just until combined. Stir in chocolate pieces.
  4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
  5. Bake 18 minutes, cool on wire rack for 5 minutes, remove from pans, allow to cool.
Frosting directions:
  1. Allow 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. Gradually add 1 cup of the powdered sugar. Beat in the 6 tbsp espresso/coffee and vanilla.
  2. Gradually beat in additional powdered sugar. If necessary, beat in additional coffee until buttercream reaches a spreading or piping consistency. Frost cupcakes.
  3. Sprinkle leftover cocoa powder on cupcakes, and stick half a Pirouette in each.
Something about the peanut butter screams “whimsical comfort food,” but the swirled frosting and mini Reese’s toppers make them appropriate to serve to guests.
CHOCOLATE PEANUT-BUTTER TWIST CUPCAKES (makes 34-36)
1/2 cup butter
3 eggs
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1/3 cup creamy peanut butter
1 cup packed brown sugar
3/4 cup granulated sugar
1 1/2 tsp vanilla
1 cup milk
4 ounces milk chocolate, melted
8 ounce pkg Reese’s peanut butter cup minis (in candy aisle)
Frosting ingredients: 
1 eight-ounce package cream cheese, softened
1/2 cup creamy peanut butter
2 tsp vanilla
6 cups powdered sugar
4 ounces milk chocolate, melted

 

Directions:
  1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line 34-36 muffin cups with paper baking cups. In a medium bowl, combine flour, baking powder, and salt. Set aside.
  2. Preheat oven to 375 degrees. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add peanut butter; beat until combined. Gradually add brown sugar and granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more, or until light and fluffy.
  3. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternatively add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Place half of the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low speed, just until combined.
  4. Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about two-thirds full.
  5. Bake 15-18 minutes, cool for 5 minutes on wire rack, remove from tins, allow to cool.
Frosting directions:
  1. In a large mixing bowl, beat cream cheese, peanut butter, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. Add milk, 1 tsp at a time, until frosting reaches a piping consistency. Divide frosting into two portions, moving one portion into another medium bowl.
  2. Beat melted chocolate into one portion of frosting, using an electric mixer on medium speed, just until combined. If necessary, beat in additional powdered sugar or milk until frosting reaches a piping consistency.
  3. Place the peanut-butter frosting side-by-side with the chocolate frosting in a pastry bag fitted with a large round tip.  Pipe onto cupcakes (it will create a swirled pattern), and top each with two mini Reese’s peanut butter cups.
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1 thought on “Cupcake Recipes

  1. Pingback: I love cupcakes | Bella Piccoli Pezzi

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