Brownie Cheesecake Cupcake

Brownie Cheesecake Cupcake

 

Ingredients:

 

Brownie:

1 fudge brownie mix

1/4 cup water

2/3 cup vegetable oil

2 eggs

 

Cheesecake:

2 8oz blocks of creams cheese

 2 eggs

1 cup of sugar

Frosting:
1 stick butter
1 8oz block of cream cheese
1/4 cup cocoa powder
3 cups powdered sugar


Directions:

Mix brownie ingredients together and fill 24 foil cupcakes* 1/3 full.

Mix cheesecake ingredients together, spoon cheesecake mixture on top of brownie mixture until cups are filled about 2/3 full.

Bake at 350 degrees for 20 minutes. Tops should be golden brown adn cracked. Insert a knife blade to make sure brownie is cooked in the middle.

Top with 5-6 mini marshmallows, turn oven to broil and toast marshmallows for 30-60 seconds, until light brown. Watch carefully so it doesnt burn.

Mix frosting ingredients together, and frost when cupcakes are cooled.

Colorburst Cupcakes

Colorburst Cupcakes

Ingredients:

1 white cake mix

 2 eggs

1 C sour cream

1/2 C milk

1/3 C vegetable oil

Combine all ingredients until incorporated (about 30 seconds). Scrape sides of bowl and then beat on med-high speed for 3 minutes.

Divide batter according to how many colors you are using. I used 5 colors and it worked out to a little over 1 cup for each color.

Use food coloring to color batter to desired intensity. I used a 1/4 t and they were very bright! You could easily make pastel rainbows using a little less.

To get a layered stripe like I used, you'll want to put a spoonful of each color in the cupcake one at a time. The batter is thick, so it won't spread on it's own. A great tip is to set out a little bowl of water where you're working. Dip your finger in the water and then gently spread the batter out. The water will make it so the batter doesn't stick to your fingers.

Another tip is to use a measuring spoon and some water to measure out how many teaspoons/tablespoons are going to fit in your cupcake. Then divide that by how many colors you have so you know how much of each color to use for each cupcake. For my 5 colors, it worked out perfectly with 2 t of each color in each cupcake. So I put in 2 t of blue in the bottom of each cupcake and spread it out with my finger. Then I put in 2 t of green on top of that, then yellow, etc.

Bake them according to the package directions, until a toothpick comes out dry. Check these babies out! I swear I didn't photoshop these. True crazy colors. I love how you can see the rainbow through the papers. If you want blue on top, just reverse the order (duh, right?)

Candy Corn Cupcakes

Candy Corn Cupcakes

Ingredients:

1 18.25-oz. white cake mi

1 c. sour cream

1/2 c. vegetable oil

3 large eggs

1 tsp. almond extract

Yellow and orange Wilton food gel (about a heaping 1/2 tsp. of each)

A double batch of Perfect Cupcake Frosting and Filling


Directions:

Preheat oven to 350 degrees. Line 2 24-cup muffin tins with white paper liners (although you may not make it to 24 cupcakes). Combine all ingredients except for food coloring in a large bowl and beat on low speed for 1 minute. Scrape down the sides of the bowl and then beat on medium for 2 additional minutes.

Divide batter equally into two bowls; you should have about 2 1/4-2 1/2 c. of batter in each bowl. Mix about 1/2 heaping tsp. of yellow coloring into one bowl of batter and 1/2 heaping tsp. of orange coloring into the other bowl.

Divide the yellow batter evenly among the muffin tins. I used a standard cookie scoop, which measures about 1 Tbsp. I only had enough to make 20 cupcakes with the cups filled about halfway. Holding the edges of each pan firmly, bang the pan a few times on the counter to level out the batter. Repeat the process with the orange batter. Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool for about 5 minutes in the pan and then allow to cool completely on a cooling rack.

Tres Leches Cupcakes

Tres Leches Cupcakes

Ingredients:


6 large eggs, separated
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup white sugar
1/2 cup butter, melted and cooled
1 cup all-purpose flour
1 can (12 ounces) evaporated milk
3/4 cup heavy cream
1 can (14 ounces) sweetened condensed milk
whipped cream and ground cinnamon, for garnish

Directions:

Preheat oven to 325. Line muffin tin with paper-lined foil liners.
Whisk egg whites, baking soda and salt with electric mixer on medium until soft peaks form. Add yolks and sugar and mix on low until thoroughly combined. Fold in melted butter using a flexible spatula. Add flour in four batches, folding gently until combined.
Divide batter into muffin cups, filling each about half way. Bake until light golden brown, about 25 minutes. Remove from oven and poke holes into cupcakes using skewers or fork.
Whisk together the evaporated milk, condensed milk and heavy cream. With cupcakes still in the muffin tin, brush the milk mixture using a pastry brush. Repeat until all the liquid has been used. Allow cupcakes to absorb mixture, at least 30 minutes or up to 1 day in the refrigerator, wrapped tightly with plastic wrap. Bring to room temp before serving.
Serve topped with whipped cream and ground cinnamon. Makes about 20 cupcakes

Snickerdoodle Cupcakes

Snickerdoodle Cupcakes

Ingredients:


Cake:

1 1/2 cups all-purpose flour
1 1/2 cups cake flour
1 Tbsp. baking powder
1/2 tsp. salt
1 Tbsp. ground cinnamon
1 cup (2 sticks) unsalted butter, at room temperature
1 3/4 cups sugar
4 large eggs, at room temperature
2 tsp. vanilla extract
1 1/4 cups whole milk

Icing:
12 ounces cream cheese, at room temperature
1/2 cup unsalted butter, at room temperature
1 pound powdered sugar, sifted
2 Tbsp. brown sugar
1/2 Tbsp. vanilla extract
1 tsp. ground cinnamon

Topping:
2 Tbsp. sugar + 1/2 tsp. ground cinnamon

Directions:

1. Preheat oven to 350 degrees F. Line 28 muffin tins with paper liners.
2. Sift together both flours, baking powder, salt and cinnamon.
3. In a large mixing bowl, cream together butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add the flour mixture in three parts, alternating with additions of milk, beating until combined after each addition.
4. Divide batter evenly among lined cups, filling each about 3/4 full. Bake about 20 minutes, or until toothpick inserted into the center of one of the cupcakes comes out clean. Remove to a wire rack to cool completely before icing.

5. Prepare frosting: In a medium bowl, use electric mixer to blend cream cheese and butter. Add sugars, vanilla and ground cinnamon. Spread onto cooled cupcakes, or scoop into piping bag and pipe on the frosting decoratively. Place sugar-cinnamon mixture in a fine sieve and tap it lightly over the cupcakes to give them a light sprinkle.
Yield: 28 cupcakes

Tips:
*The cake part of the cupcakes can be stored up to 2 days at room temperature, or frozen up to 2 months in an airtight container.

Patriotic Cupcakes

Patriotic Cupcakes

Ingredients:

1 package (18-1/4 ounces) white cake mix
1/2 teaspoon blue food coloring
1/2 teaspoon red food coloring
1 can (16 ounces) vanilla frosting
Red, white and blue sprinkles

Directions:

Prepare cake batter according to package directions.
In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
Fill paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles. Yield: 1-1/2 dozen.

Caramel Apple Cupcakes

Caramel Apple Cupcakes

Ingredients:

1 package (18-1/4 ounces) spice cake mix or 1 package (18 ounces) carrot cake mix
2 cups chopped peeled tart apples
20 caramels
3 tablespoons milk
1 cup finely chopped pecans, toasted
12 Popsicle sticks

Directions:

Prepare cake batter according to package directions; fold in apples.
Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
In a saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.

Cream Cheese Chocolate Cupcakes

Cream Cheese Chocolate Cupcakes

Ingredients:

1 package (8 ounces)cream cheese, softened
1/3 cup sugar
1 egg
1/8 teaspoon salt
1 cup semisweet chocolate chips
1 cup peanut butter chips

Cupcakes:
1 cup sugar
1 cup water
1/3 cup canola oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Directions:

In a large bowl, beat cream cheese until fluffy. Beat the sugar, egg and salt until smooth. Fold in chocolate and peanut butter chips; set aside.
For cupcakes, in a large bowl, beat the sugar, water, oil, vinegar and vanilla until well blended. In a large bowl, combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture and mix well.
Fill paper-lined muffin cups half full with batter. Top each with about 2 tablespoons of the cream cheese mixture. Bake at 350° for 25-30 minutes or until toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 1-1/2 dozen.

Editor's Note: The filling will partially cover the top of the cupcakes.

Peanut Butter Cup Cupcakes

Peanut Butter Cup Cupcakes

Ingredients:

1/3 cup shortening
1/3 cup peanut butter
1-1/4 cups packed brown sugar
2 eggs
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
1-3/4 teaspoons baking powder
1 teaspoon salt
1 cup milk
16 miniature peanut butter cups

Directions:

In a bowl, cream the shortening, peanut butter and brown sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.
Fill paper-lined muffin cups with 1/4 cup of batter. Press a peanut butter cup into the center of each until top edge is even with batter. Bake at 350° for 22-24 minutes or until a toothpick inserted on an angle toward the center of the cupcakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: 16 cupcakes.

Chocolate Macaroon Cupcakes

Chocolate Macaroon Cupcakes

Ingredients:

2 egg whites
1 egg
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1 cup sugar
1/3 cup baking cocoa
1/2 teaspoon baking soda
3/4 cup buttermilk

Filling:
1 cup fat-free ricotta cheese
1/4 cup sugar
1 egg white
1/3 cup flaked coconut
1/2 teaspoon coconut or almond extract
2 teaspoons confectioners' sugar

Directions:

In a bowl, combine the egg whites, egg, applesauce and vanilla. Combine the flour, sugar, cocoa and baking soda; gradually add to egg white mixture alternately with buttermilk. Spoon half of the batter into 18 muffin cups coated with cooking spray.
In another bowl, beat the ricotta cheese, sugar and egg white until smooth. Stir in coconut and extract. Spoon 1 tablespoonful in the center of each muffin cup.
Fill muffin cups two-thirds full with remaining batter. Bake at 350° for 28-33 minutes or until a toothpick inserted in cupcake comes out clean. Cool for 5 minutes before removing from pans to wire racks; cool completely. Dust with confectioners' sugar. Yield: 1-1/2 dozen.

Orange Applesauce Cupcakes

Orange Applesauce Cupcakes

Ingredients:

6 tablespoons butter, softened
1 cup packed brown sugar
1 egg
1/2 cup unsweetened applesauce
1 teaspoon vanilla extract
1 teaspoon grated orange peel
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup chopped pecans

Frosting:
1/4 cup butter, softened
2 cups confectioners' sugar
1-1/2 teaspoons grated orange peel
2 to 4 teaspoons orange juice

Directions:

In a large bowl, cream the butter and brown sugar until light and fluffy. Beat in egg. Beat in applesauce, vanilla and orange peel. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Stir in pecans.
Fill paper-lined muffin cups half full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, in a small bowl, cream butter and confectioners' sugar until light and fluffy. Add orange peel and enough orange juice to achieve spreading consistency. Frost cupcakes. Yield: 1 dozen.

Lemon Sparkle Cupcakes

Lemon Sparkle Cupcakes

Ingredients:

2/3 cup shortening
1 cup sugar
3 eggs
1-2/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 tablespoon grated lemon peel

Topping:
1/4 cup sugar
1 tablespoon grated lemon peel
1/8 teaspoon ground nutmeg

Directions:

In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.
Fill paper-lined muffin cups two-thirds full. Combine the topping ingredients; sprinkle a rounded 1/2 teaspoonful over each cupcake. Bake at 350° for 20-24 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Yield: about 1-1/4 dozen.

Shoofly Cupcakes

Shoofly Cupcakes

Ingredients:

4 cups all-purpose flour
2 cups packed brown sugar
1/4 teaspoon salt
1 cup cold butter, cubed
2 teaspoons baking soda
2 cups boiling water
1 cup molasses

Directions:

In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.

Cocoa Banana Cupcakes

Cocoa Banana Cupcakes

Ingredients:

2 cups all-purpose flour

1 cup sugar

1/2 cup baking cocoa

1 teaspoon baking powder

1/2 teaspoon each baking soda and salt

2 eggs

1-1/4 cups fat-free milk

1 cup mashed ripe banana (2 to 3 medium)

3 tablespoons canola oil

1 teaspoon vanilla extract

Frosting:

4 ounces reduced-fat cream cheese

3 tablespoons fat-free milk

2 ounces semisweet chocolate, melted and cooled

1 teaspoon vanilla extract

2 cups confectioners' sugar

1/3 cup baking cocoa

Directions:

In a bowl, combine dry ingredients. In another bowl, combine eggs, milk, banana, oil and vanilla. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray or line with paper liners. Fill three-fourths full. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes; remove to wire racks to cool completely.

Beat cream cheese, milk, chocolate and vanilla until smooth. Combine confectioners' sugar and cocoa; gradually beat into cream cheese mixture. Frost cupcakes. Yield: 1-1/2 dozen.

Cookies 'N' Cream Cupcakes

Cookies 'N' Cream Cupcakes


Ingredients:

30 Oreo Cookies (42 if you want the cookie garnish on the top)
1 box plain white cake mix
3 large eggs
1 tsp vanilla extract
1/2 cup vegetable oil
1 cup sour cream


Directions:

Preheat the oven to 350° and line two cupcake pans with liners. Separate 12 Oreos and place them cream-side up in the liners. Make sure there is cream on both halves. I used a very sharp knife to help separate them through the cream. Crush the remaining Oreos and set aside.

Place the cake mix, oil, sour cream, eggs and vanilla in a large mixing bowl and blend with an electric mixer on low for 30 seconds, until combined. Mix on medium speed for an additional 1 1/2 minutes. Measure out 1.5 cups of the crushed cookes, and fold them into the cake batter. Fill the baking cups 3/4 full with batter. Bake about 18-20 minutes, until an inserted fork comes out clean. Cool on a wire rack (or the counter, if you don't have racks).


Cookies 'N' Cream Frosting
 
Ingredients:

1 cup of unsalted butter (2 sticks), softenened
2 tsp vanilla extract
1/2 cup milk
6-8 cups of confectioner's sugar (I used about half that amount and it was still really sweet)

Directions:

Place the butter, vanilla, milk, and half the sugar in a large mixing bowl. Beat with an electric mixer for 3-5 minutes, until smooth & creamy. Slowly add the remaining sugar, until the frosting is thick enough for good spreading consistency. Stir in the remaining crushed Oreos.

After frosting the cupcakes, cut the remaining 12 Oreos in half and stick on top.

Lemon Lime Baby Cakes with a Lemon Lime Drizzle

Lemon Lime Baby Cakes with a Lemon Lime Drizzle

Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1 tablespoon fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon fresh lemon zest
1 teaspoon fresh lime zest
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup plain yogurt

For the drizzle:
1 1/2 cups confectioners’ sugar
lemon and lime juice


Directions:

Whisk together the flour, baking powder and salt. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add lemon and lime juice and zests, vanilla and almond extract and yogurt. Mix just until combined and creamy. Grease the pan of your choice and fill the cups half way. Bake at 350 degrees for 15-17 minutes or baked through and when cooled, transfer to a wire rack. In a small bowl combine the confectioners’ sugar and enough lemon and lime juice to make a nice consistency for the drizzle. Drizzle over the baby cakes.

makes 18 mini pound cakes using the mini cheesecake pan
or 18 mini cakes using a mini muffin tin or 12 cakes using a regular muffin tin