I need a great recipe for cupcakes. Something light, not too sweet, with nice light frosting. Ideas?

Answer 1

Here's one that I believe you will enjoy.

Kid Pleasing Strawberry Cupcakes

These Pillsbury Bake Off winning cupcakes use just a few ingredients and are very delicous. The kids especially like them.

20-24 cupcakes 35 min 15 min prep

1 package pillsbury moist supreme strawberry cake mix
2 cups sour cream
2 eggs
1/3 cup strawberry preserves

Heat oven to 350.
Line 24 muffin cups with paper baking cups.
In a large bowl, combine cake mix, sour cream and eggs.
Stir with a spoon until well blended.
Reserve 1 1/2 cups batter.
Fill paper-lined muffin cups 1/2 full with remaining batter.
Using spoon, make slight indentation in center of each cup; fill with heaping 1/2 teaspoonful of the preserves.
Spoon remaining 1 1/2 cups batter evenly over each filled cup; covering preserves.
(Muffin cups should be 3/4 full).

Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center.
Cool 1 minute; remove from pan.
Cool completely.
Store in refrigerator.
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"Strawberry Frosting"

1/4 cup butter

2 cups confectioners' sugar

1 tablespoon lemon juice

Dash of salt

1/3 cup fresh strawberry pulp
Cream butter until soft and stir in 1 cup confectioners' sugar.

Stir in lemon juice and salt. Add remaining sugar alternately with strawberry pulp, beating until smooth after each addition and adding enough pulp for proper consistency to spread.

Makes about 2 cups.


***LOOK AT THE WEBSITE BELOW FOR A PICTURE OF THIS CUPCAKE.

Answer 2

Banana-Chocolate Cupcakes:

These treats are delicious with or without the vanilla frosting.

1/4 cup butter or margarine, softened
1 1/2 cups sugar
2 large eggs
3 small bananas, mashed (about 1 cup)
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/8 teaspoon salt
1/3 cup buttermilk
1 cup (6 ounces) semisweet chocolate morsels
Vegetable cooking spray
1 (16-ounce) container vanilla frosting (optional)

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, banana, and vanilla, beating until blended.

Stir together flour, soda, and salt. Add flour mixture to banana mixture alternately with buttermilk, beginning and ending with flour mixture; beat at low speed until blended after each addition. Stir in morsels.

Place paper baking cups in muffin pans, and coat with cooking spray; spoon batter into pans, filling cups two-thirds full.

Bake at 350° for 17 minutes. Remove cupcakes from pans immediately, and cool on wire racks. Spread with frosting, if desired.

Yield: 1 1/2 dozen

Answer 3

A.R.? I noticed one thing in your Q, "not to sweet", baking deals with formulas, all the key ingredients have to be there in the right amounts for the product to come out right. Flour, baking soda, baking powder and a liquid ARE key ingredients but sugar is not, so! that my friend is where your tongue comes into play. All the recipes that the others have given you look great, but look at the amount of sugar, when you make any of these fine recipes start with half the sugar and taste it before you commit it to the oven, need a little more add it. Only you can be the judge, trust your tongue. Enjoy

Answer 4

Cupcakes:
1 1/2 cups self-rising flour
1 1/4 cups all-purpose flour
1 cup (2 sticks) unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 cup milk
1 teaspoon vanilla extract
Icing:
Vanilla Buttercream, recipe follows


Preheat oven to 350 degrees F.
Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.


Vanilla Buttercream:
The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners' sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.
1 cup (2 sticks) unsalted butter, softened
6 to 8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Yield: enough for 2 dozen cupcakes or 1 (9-inch) layer cake

Answer 5

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Answer 6

I love this one! Hershey's!!! mmmmmmmmm :))

1 cup granulated sugar
1 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

Lickety-Split Cocoa Frosting (recipe follows)
Blue sprinkles or sugar nonpareils and/or decorating frosting
Wooden skewers
Marshmallows
Strawberries

1. Heat oven to 350°F. Spray small muffin cups (1 3/4-inches in diameter) with vegetable cooking spray.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in medium bowl. Add egg, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.
3. Stir in boiling water (batter will be thin). Fill muffin cups about 2/3 full with batter.
4. Bake 10 minutes or until wooden pick inserted in center comes out clean. Cool slightly; remove from pans to wire racks. Cool completely.
5. Frost with Lickety-Split Cocoa Frosting.
6. Garnish with blue sprinkles and/or white frosting piped onto cupcake in star pattern. Alternate cupcakes, marshmallows and strawberries on wooden skewers.

Makes about 4 dozen cupcakes.

Lickety-Split Cocoa Frosting:

3 tablespoons butter or margarine, softened
1/4 cup HERSHEY'S Cocoa
1 1/4 cups powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract

1. Beat butter in small bowl until creamy.
2. Add remaining ingredients; beat until smooth and of desired consistency.

Makes about 1 cup frosting.

Answer 7

http://familyfun.go.com/recipes/cakescupcakes/

has a nice listing of cup cakes to try out depending on the season. Since it is fall I'd say Apple Spice with a nice cup of cinnamon apple tea would go well with each other.

Answer 8

Ask Betty Crocker.......in the baking Isle at your local grocery store.