Need good cupcakes recipes......Anyone has them?....?

Question

Thank you!

Answer 1

2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup margarine or butter
1-1/4 cups granulated sugar
1 teaspoon vanilla
2 eggs
1 cup milk

Grease and lightly flour twenty-four 2-1/2-inch muffin cups or line with paper bake cups. Stir together flour, baking powder, and salt. Beat margarine or butter with an electric mixer until softened. Add sugar and vanilla; beat until combined. Add eggs, one at a time, beating well after each. Alternately add flour mixture and milk, beating on low speed after each addition just until mixed. Pour into the prepared muffin cups.

Bake in a 350 degree F oven for 20 to 25 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans 5 minutes. Remove from pans. Cool completely on wire rack.

Frost with your favorite frosting. I like to do the basic butter cream frosting and make several variations.

Beat 1/2 cup butter and 1 teaspoon vanilla until fluffy. Gradually add 4 cups sifted powdered sugar alternately with 1/4 cup milk beating well after each addition. Beat in additional milk, if necessary, to make of spreading consistency.

Put frosting in several bowls. Add lemon or orange juice, maple flavoring, dissolved instant coffee coffee, etc. to different bowls. Top with sprinkles, chopped nuts, coconut, cocoa powder, etc. Makes it look as if you baked many different types of cupcakes.

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Chocolate Cheesecake

1 3-ounce package cream cheese, softened
2 tablespoons granulated sugar
1 egg yolk
1-1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
3/4 cup milk
1/4 cup cooking oil
1/2 cup chopped walnuts
2 teaspoons powdered sugar

Grease twelve 2-1/2-inch muffin cups or line them with paper bake cups.

Beat cream cheese, the 2 tablespoons sugar, and the egg yolk in a small mixing bowl with an electric mixer on medium speed until blended. Set aside.

Stir together flour, the 1/2 cup sugar, cocoa powder, baking powder, and salt in a medium mixing bowl. Make a well in the center of the dry ingredients; set aside.

Combine the whole egg, milk, and oil in another medium mixing bowl. Add egg mixture all at once to dry ingredients. Stir just until moistened (batter should be lumpy). Fold in walnuts.

Spoon half of the batter into prepared muffin cups (about 1 tablespoon in each muffin cup). Spoon about 1-1/2 teaspoons cream cheese mixture on top of the batter in each cup. Spoon remaining batter into muffin cups, filling each cup two-thirds full.

Bake in a 400 degree F oven about 20 minutes or until tops are dry. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Sift powdered sugar over top of each muffin. Serve warm or cool.

Answer 2

FRESH APPLE CUPCAKES

2/3 c. all-purpose flour
1/3 c. whole wheat flour
1/3 c. sugar
1/2 tsp. baking soda
1/2 tsp. ground ginger
1/3 c. vegetable oil
1 egg
1 1/3 c. cored, chopped apple, unpeeled
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Line 6 muffin cups with paper or foil baking cups. Sift the flour, sugar, baking soda, and ginger together into a bowl. Add oil, egg, apple, and vanilla and stir just until all of the flour is mixed in. Divide the batter among the lined muffin cups. Bake the cupcakes until they are puffy and nicely browned, 35 to 40 minutes. Makes 6 cupcakes.

Answer 3

Lemonade Cupcakes

1 6oz can frozen lemonade, thawed
1 pkg white cake mix
1 8oz carton sour cream
1 3oz cream cheese, softened
3 lrg eggs
cream cheese frosting

Remove 2 Tbls lemonade and set aside. Combine remaining lemonade, cake mix, sour cream, cream cheese and eggs in mixing bowl. Mix on low speed until moist. Then beat on high @ 3 minutes.

Spoon batter into 30 paper lined cups, @ 3/4 full. Bake at 350 for 22 min. Remove from pan and cool on wire rack.

Mix remaining lemonade with cream cheese frosting and top cupcakes. May also add yellow food coloring, if desired.

Answer 4

Easy One-Bowl Milk Chocolate Fudge Cupcakes!
1 3/4 cups all-purpose flour
1 cup brown sugar
1/4 cup unsweetened baking cocoa (sifted)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/8-1/4 teaspoon cinnamon (optional)
1 cup milk or half-and-half cream
1 egg, slightly beaten
1/3 cup salad oil (use Canola or vegetable oil)
1 teaspoon vanilla
1 cup semisweet mini chocolate chips
1/2 cup chopped nuts (optional)



1. Set oven to 350 degrees.
2. Line 12 regular size muffin tin with paper liners.
3. In a medium-size mixing bowl, mix together the flour, brown sugar, sifted baking cocoa, baking powder, baking soda, salt and cinnamon (if using); mix with a wooden spoon to combine.
4. In a two-cup measuring cup or bowl whisk together the milk, egg, oil and vanilla.
5. Add the milk/egg mixture to the dry ingredients; mix very well with a wooden spoon to combine well.
6. Mix in the chocolate chips and nuts (if using).
7. Divide the batter evenly between the lined muffin tins.
8. Bake for 22-25 minutes, or until a toothpick inserted in the middle comes out clean (don't overbake!).
9. Cool, and frost with favorite chocolate frosting.

12
servings

Answer 5

Banana Cupcakes with Cream Cheese Frosting

Cupcakes:
3/4 cup granulated sugar, divided
1/2 cup mashed ripe banana
1/4 cup butter or stick margarine, softened
1 teaspoon vanilla extract
2 large eggs
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup plain fat-free yogurt

Frosting:
1 3/4 cups powdered sugar
1/2 cup (4 ounces) 1/3-less-fat cream cheese, chilled
1/2 teaspoon vanilla extract
2 tablespoons finely chopped walnuts, toasted

Preheat oven to 350°.
To prepare cupcakes, combine 1/4 cup granulated sugar and banana; set aside. Beat 1/2 cup granulated sugar, butter, and 1 teaspoon vanilla at medium speed of a mixer until well-blended (about 3 minutes). Add eggs, 1 at a time, beating well after each addition. Add banana mixture to sugar mixture, beating well. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking soda, salt, and nutmeg in a bowl, stirring well with a whisk. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture; mix after each addition.

Spoon batter into 12 muffin cups lined with paper liners. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack.

To prepare the frosting, beat the powdered sugar, chilled cream cheese, and 1/2 teaspoon vanilla at medium speed of a mixer just until blended (do not overbeat). Spread frosting over cupcakes, and sprinkle with toasted walnuts.

Yield: 1 dozen (serving size: 1 cupcake)

NUTRITION PER SERVING
CALORIES 247(28% from fat); FAT 7.8g (sat 4.2g,mono 2.3g,poly 0.9g); PROTEIN 3.8g; CHOLESTEROL 54mg; CALCIUM 25mg; SODIUM 193mg; FIBER 0.6g; IRON 0.7mg; CARBOHYDRATE 41g

Answer 6

yes i had it