best recipe for baking cupcakes!?

Question

i making them for a family members birthday party lots of kids and i need a cute creative way to making them taste and look great!

Answer 1

ICE CREAM CONE CUPCAKES

1 package dry cake mix (any flavor)
24 cake cup ice cream cones
water, oil and eggs per cake mix directions on box

Preheat oven to 350F.
Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors".

Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full.

Bake 15 to 20 minutes or until done.

Cool on a wire rack. Let cool completely if frosting.

Makes 18 to 24 cupcakes

Answer 2

These are my favorite cupcakes: Use French Vanilla flavored cake mix and bake in muffin pans according to package directions. While they are cooling, make a homemade cream cheese frosting. Use a stick of softened butter, an 8 oz package of cream cheese, softened, a box of confectioner's sugar, 2-3 tablespoons of milk, and 2 teaspoons of vanilla. Cream butter and cream cheese together. Gradually add sugar while beating, adding a little milk at a time. When mixture is ready to spread, add vanilla. Spread on cooled cupcakes. You can use food coloring to color the icing if you like, leave the icing as is, or get a couple of cans of decorator icing that comes with tips and decorate according to the season. These taste like they are made from scratch.

Answer 3

CUPCAKE RECIPE

Directions:
FOR CUPCAKES:
COMBINE flour, baking powder and salt in a small bowl. Beat granulated sugar, butter and vanilla extract in a large mixing bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture alternately with milk. Stir in ¾ cup morsels. Spoon into 24 greased and paper-lined muffin cups, filling ¾ full.

BAKE in preheated 375°F oven for 18 to 20 minutes or until tops spring back when lightly pressed. Cool slightly in pans on wire racks. Remove to wire racks to cool completely. Frost; sprinkle with remaining morsels.

FOR FROSTING:
MICROWAVE 1 cup morsels in a medium, microwave-safe bowl on HIGH power for 1 minute; stir. Microwave at additional 10 to 20-second intervals, stirring until smooth. Beat powdered sugar, butter, milk, vanilla extract and melted chocolate in small mixing bowl until creamy.

Answer 4

I don't have recipe persay but if you research the net on cupcake recipes and designs you will probaly be rewarded with a few thousand varieties i hope this helps

Answer 5

Chocolate Cupcakes

1 1/2 cups flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
1 tablespoon vinegar

Mix all ingredients together until moist and well blended. Put in cupcake cups and bake for 20-25 minutes at 350 degrees F. Frost with your favorite icing.

To make a layer cake, double the recipes and put in 2 round cake pans. Increase baking time to about 35 minutes or until a toothpick inserted in the center comes out clean.


Vanilla Cupcakes

Yield: 24 Cupcakes

2 c Sifted flour
1/2 ts Salt
2 ts Baking powder
1/2 c Butter; softened
1 1/4 c Sugar
2 Eggs
1 c Milk
1 ts Vanilla

1. Preheat oven to 375°. Line muffin cups with
papers.

2. Sift flour, salt and baking powder.

3. Cream butter and sugar until light and fluffy.
Beat in eggs one at a time.

4. Add flour alternately with milk to butter; beat
well. Stir in vanilla.

5. Divide evenly among pans; bake 20 minutes. Let
cool in pan.


Kiss Cupcakes Recipe

Ingredients:
3/4 cup butter, softened
1 2/3 cup sugar
3 eggs
1 1/2 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
1 1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cup water
60 milk chocolate candy kisses
***Frosting***
1/4 cup margarine, melted
1/2 cup baking cocoa
1/3 cup milk
1 teaspoon vanilla extract
3 1/2 cups powdered sugar


Directions:

Preheat oven to 350 degrees.

Cream butter, sugar, eggs and vanilla.

In a separate bowl, combine flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until combined.

Fill 30 paper-lined muffin cups half full with batter. Place a chocolate drop in center of each.

Bake for 20 minutes; remove to wire rack to cool.

Frost. Top each cupcake with chocolate drop.

Frosting: Beat margarine and cocoa together; add milk and vanilla, beating until smooth. Gradually blend in powdered sugar.

This recipe for Kiss Cupcakes serves/makes 30 cupcakes


Apricot Cupcakes Recipe

Ingredients:
6 Eggs
3 cups Fruit spread, apricot
3/4 cup Applesauce
3/4 cup Butter; softened
2 tablespoons Extract, vanilla
3 cups Flour
2 cups Oats
1 tablespoon Baking powder
3/4 teaspoon Salt
3 3/4 teaspoons Pumpkin pie spice


Directions:

Preheat oven to 350. Beat eggs in large bowl. Blend in fruit spread, butter, applesauce, and vanilla. Add flour, oats, baking powder, salt, and spices; mix well. Pour into lined muffin tins. Bake 18 minutes, until golden brown.

For bars: Spread dough into greased 12"x8" baking dish. Bake 18 minutes, until golden brown and firm to touch. Cool completely on wire rack. Cut into bars. Store in tightly covered container.

Nutrition information per bar: 217 calories, 3 gm protein, 28 gm carbohydrate, 10 gm fat, 62 mg cholesterol, 198 mg sodium, 1 diabetic starch/bread exchange, 1-1/2 diabetic fat exchange, 1 diabetic fruit exchange.

This recipe for Apricot Cupcakes serves/makes 3 dozen


Coconut Cupcakes

3 cups cake flour(non self-rising)

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 large eggs

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons almond extract

1 cup buttermilk

1 pound sweetened flake coconut

Cream Cheese Frosting

1. Heat oven to 350°. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.

3. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.

4. Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.

5. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.

Makes two dozen cupcakes.


Golden Butter Cupcakes

2 cups all-purpose flour
1 1/2 cups sugar
2 1/2 tsp baking powder
1 tsp salt
3/4 cup butter or margarine (1-1/2 sticks) softened
3/4 cup whole milk
1 1/2 tsp vanilla extract
3 large eggs

Citrus Buttercream Frosting
1 pkg. confectioners' sugar (16 ounces)
1/2 cup butter or margarine (1 stick) softened
1 1/2 tsp vanilla extract
2 Tbsp milk
2 Tbsp fresh lemon lime or orange juice
1 tsp grated fresh lemon lime or orange peel

1. Preheat oven to 350 degrees (F). Line twenty-four 2-1/2-inch muffin-pan cups with fluted paper liners.

2. In large bowl, with mixer at low speed (with heavy-duty mixer, use whisk attachment; otherwise, cupcakes will not rise properly when baked), mix flour, sugar, baking powder and salt until combined. Add butter, milk, vanilla and eggs, and beat just until blended. Increase speed to high; beat 1 to 2 minutes or until creamy, occasionally scraping bowl with rubber spatula.

3. Spoon batter into muffin-pan cups. Bake 20 to 25 minutes or until cupcakes are golden brown and toothpick inserted in center comes out clean. Immediately remove cupcakes from pans and cool completely on wire rack.

4. Prepare Citrus Buttercream Frosting: In large bowl, with mixer at medium-low speed, beat confectioners' sugar, butter, vanilla and 2 tablespoons milk until smooth and blended. Add citrus juice and peel. Increase speed to medium-high; beat until frosting is light and fluffy, occasionally scraping bowl with rubber spatula. Beat in additional milk as needed for easy spreading consistency.

5. When cupcakes are completely cool, frost with Citrus Buttercream Frosting.

Makes 2 dozen cupcakes.