Pumpkin Pie Cupcakes

Ingredients

• 1 15 oz can pumpkin puree
• ½ cup sugar
• ¼ cup brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup evaporated milk
• ⅔ cup all purpose flour
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda

Directions

Preheat oven to 350 degrees. Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes. 

Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk. Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture. Fill each muffin cup with 1/3 cup of the mixture. 

Bake for 20 minutes and let cool for 20 minutes. Remove cupcakes from pan and chill in the fridge for 30 minutes. 

Top with whipped cream and sprinkle more pumpkin pie spice on top and serve. 

Makes 12 cupcakes.

Glazed Doughnut Muffins

Ingredients:

For the Muffins:
1/4 cup butter
1/4 cup vegetable oil
1/2 cup granulated sugar
1/3 cup brown sugar
2 large eggs
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon ground nutmeg
1 teaspoon cinnamon
3/4 teaspoon salt
1 teaspoon vanilla extract
2 2/3 cups all-purpose flour
1 cup milk

For the Glaze:
3 tablespoons butter; melted
1 cup confectioners’ sugar; sifted
3/4 teaspoon vanilla
2 tablespoons hot water

Directions:

Preheat oven to 425 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, vegetable oil, and sugars till smooth. Beat in eggs, one at a time. With the mixer on low speed, baking powder, baking soda, nutmeg, cinnamon, salt and vanilla until just combined. Stir the flour into the butter mixture alternately with the milk, beginning and ending with the flour and mixing until just combined. Do not overmix!
Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Bake until muffin tops are a pale golden and springy to the touch, 15 to 17 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 10 minutes before glazing.
To make the glaze, In a medium bowl mix together the melted butter, confectioners’ sugar, vanilla and water. Whisk until smooth.
When muffins have cooled slightly, dip the muffin crown into the glaze and allow the glaze to harden. Once hardened, dip a second time and allow to harden then serve.

Recipe Note: Muffins will keep at room temperature for about a day.

German Chocolate Cupcakes (My Birthday wish)

 

Makes 4 cupcakes.

Ingredients

For the cupcakes:

• ⅓ cup milk
• ¼ teaspoon white vinegar
• ⅓ cup flour
• 4 teaspoons cocoa powder
• ¼ teaspoon baking soda
• ¼teaspoon baking powder
• 4 teaspoons canola oil
• ¼ teaspoon vanilla
• ¼ cup brown sugar

For the frosting:

• 5 oz. evaporated milk (the small can)
• ⅓ cup sugar
• 1 egg yolk
• 2 tablespoons unsalted butter
• ¼ cup chopped pecans
• ½ cup sweetened coconut flakes

Instructions

1. Preheat the oven to 350°. Line 4 cups of a muffin tin with paper liners.
2. Pour the milk into a small bowl. Add the vinegar and let sit while you prepare the rest of the ingredients.
3. Sift together the flour, cocoa powder, baking soda, and baking powder in a small bowl.
4. In another bowl, whisk together the canola oil, vanilla and brown sugar. Add the dry ingredients to the oil and brown sugar mixture in two batches, alternating with the milk mixture.
5. Divide the batter between the 4 muffin cups and bake for 15-18 minutes, or until a toothpick inserted comes out clean. Let cool on a wire rack.
6. Next, make the frosting: in a small saucepan, add the evaporated milk, sugar, egg yolk and butter. Turn the heat to medium low and cook while stirring until mixture starts to simmer around the edges of the pan. Lower the heat slightly, then continue to cook while stirring another 1 minute. Turn off heat, and stir in the pecans and coconut flakes. Pour the mixture into a bowl, let cool to room temperature, then refrigerate until ready to serve the cupcakes.
7. To serve, frost the cupcakes with the chilled frosting.

Peppermint Hot Cocoa Cupcakes

Yield: 2 dozen cupcakes

Ingredients

• Peppermint Hot Cocoa Cupcakes:
• 2 2/3 cups all purpose flour
• 2/3 cup unsweetened cocoa powder
• 2 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. salt
• 1 cup milk (I used 2%)
• 1 cup strong brewed coffee
• 1 teaspoon peppermint extract
• 1 cup (2 sticks) unsalted butter, at room temperature
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs
• Peppermint Swiss Meringue Buttercream:
• 6 large egg whites
• 1¾ plus 2 tablespoons granulated sugar
• 1½ cups (3 sticks) unsalted butter, at room temperature
• 4 teaspoons peppermint extract
• 1 teaspoon vanilla extract

Instructions

1. To make the cupcakes:
2. Preheat the oven to 350° F and line 2 cupcakes pans with paper liners.
3. In a large bowl, mix the flour, cocoa powder, baking powder, baking soda, and salt together.
4. In a small bowl, combine the milk, coffee, and peppermint extract.
5. Beat the butter and both sugars together until light and fluffy. Add eggs, one at a time, mixing in between until incorporated.
6. Gradually add dry and liquid ingredients to butter mixture, beginning and ending with the dry ingredients and mixing in between each addition.
7. Fill prepared cupcake pans 3/4 full with batter. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. To make the frosting:
9. Place a heatproof bowl over a small saucepan of simmering water. Combine egg whites and sugar in bowl and whisk frequently, until they reach 160°F.
10. Transfer mixture to a stand mixer fitted with whisk attachment and beat on medium-high until stiff peaks form and mixture has cooled considerably (around 10 minutes).
11. Reduce the speed to low and 2 tablespoons of butter at a time, mixing in between until incorporated. If the frosting becomes soupy or curdled, increase speed to medium-high for 3-5 minutes, or until smooth again.
12. Add both extracts and stir until just combined.

Tiramisu Cupcakes

Ingredients

Cake:

1 box White Cake Mix

2 egg whites

1 egg

1/3 cup oil

3/4 cup buttermilk

3/4 cup sour cream

2 teaspoons vanilla extract

1/4 cup strong coffee

Filling:

8 oz mascarpone

1 tablespoon strong coffee

1/2 cup powdered sugar

Whipped Topping:

8 oz cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 pint heavy whipping cream

Directions

1. Preheat oven to 350 degrees and line pan with cupcake liners.

2. Sift cake mix into a small bowl and set aside.

3. In a large bowl, gently whisk egg whites, egg, oil, buttermilk, sour cream and vanilla.

4. Stir cake mix into wet ingredients.

5. Using half of the batter, fill cupcake liners about 1/3 full.

6. With the remaining cake batter, add the strong coffee and mix. (You may need to add 1 or 2 tablespoons of flour to thicken the batter.)

7. Scoop the coffee cake batter over the regular batter so that each cupcake liner is filled about 3/4. (So you have one layer of vanilla cake and a top layer of coffee cake.)

8. Bake for 16-20 minutes or until an inserted knife comes out clean.

9. Filling: Combine all ingredients in a small bowl using a spoon.

10. Topping: Using a whisk attachment on your stand mixer, beat cream cheese and powdered sugar until smooth. Add vanilla. Slowly add in heavy cream and beat until stiff peaks form.

11. To assemble, cut a cone shaped piece of cake out the top of each cupcake (make sure cakes are cooled). Generously spoon in your filling. Pipe your whipped topping over the hole with the filling and top with chocolate shavings and cocoa powder.

Margarita Cupcakes

Margarita Cupcakes
1 pkg (18.25 ounces) white cake mix (no pudding in the mix)
1 can (10 ounces) frozen Margarita mix thawed (undiluted) (I used Sauza)
3 egg whites
2 tablespoons vegetable oil
1 tablespoon lime zest grated (about 1 lime)

Preheat oven to 350° F. Line standard muffin pan with baking cups.
In large bowl, combine cake mix, Margarita mix, egg whites and vegetable oil using electric mixer (30 seconds on low, 2 minutes on medium). Stir in lime zest; mix completely. Fill prepared pans 2/3 full.
Bake 22-24 minutes (about 12-14 minutes for minis) or until toothpick inserted in center of cupcake comes out clean.
Cool in pan on cooling rack 5-8 minutes. Remove cupcakes from pan; cool completely.

Margarita Swiss Meringue Buttercream
5 egg whites
1 1/4 cups granulated sugar
Pinch of salt
2 1/2 sticks unsalted butter, softened but cool
2 tablespoons tequila
Zest and juice of 1/2 a lime

Put egg whites, sugar, and pinch of salt into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.

Switch to the paddle attachment. With mixer on medium speed, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add tequila, lime zest, and juice and mix until incorporated.

Churro Cupcakes

Ingredients
---Cupcakes---
2 egg yolks + 1 egg at room temp
1/2 cup sour cream
1/2 cup salted butter, softened
2 tsp vanilla
1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon

---Frosting ---
5 ounces cream cheese, softened
1/4 cup salted butter, softened
2 cups powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

---Cinnamon Sugar to top cupcakes---
1 tsp cinnamon + 1 tsp sugar mixed together in a small bowl

Makes approx. 20 cupcakes

Instructions
Preheat oven to 350 degrees.
Whisk the eggs in a large bowl and then combine with butter, sour cream and vanilla.
In a separate bowl, combine flour, sugar, baking soda, baking powder, salt and cinnamon. Stir ingredients and then combine with the wet ingredients. Mix ingredients for about one minute, or until smooth.
Pour batter into cupcake liners and bake for 16-20 minutes, or until a tooth pick comes clean. Do not over bake!
Allow cupcakes to cool.
For the frosting, combine cream cheese and butter in a large bowl. Beat with mixers until smooth. Slowly add in powdered sugar and continue to mix. Add in vanilla and cinnamon and continue to mix until smooth and creamy.
Frost cupcakes and sprinkle cinnamon sugar on top.

Mini Chocolate Peanut Butter Cheesecakes

Ingredients

1 cup finely crushed chocolate graham crackers (or cookies)
3 tablespoons unsalted butter or margarine, melted
2 (8oz.) packages cream cheese, softened
½ cup peanut butter
⅔ cup granulated sugar + 1 tablespoon
1 tablespoon flour
1 teaspoon vanilla
2 eggs
1 (12oz.) bag semi-sweet chocolate chips
½ cup heavy cream
¼ cup finely crushed peanuts (optional)

Instructions

Preheat oven to 350 degrees F.

Line a cupcake pan with 12 paper liners.

In a small mixing bowl, mix together the graham cracker (or cookie) crumbs and butter. Press crumbs onto the bottom of the cupcake liners. (The original recipe didn't call for it, but I added 1 tablespoon of sugar to my crushed chocolate graham crackers/butter and then I baked them for 10 minutes before adding the cheesecake. The crust was still a little crumblier than I wanted, so next time I'll use a little more butter and bake for longer!)

In a large mixing bowl, mix together cream cheese, peanut butter, sugar, flour, and vanilla with an electric mixer on medium speed until well combined. Beat in eggs until well combined.

Spoon cheesecake filling onto tops of crusts. Bake at 350 degrees F for 18-22 minutes or until set on top but still soft. Remove from oven and cool completely.

Place chocolate chips and cream in small microwave safe bowl in microwave on high in 30 second intervals, stirring after each interval, until smooth. Spoon the chocolate on top of each cheesecake. Sprinkle nuts on top if desired.

Refrigerate cheesecakes for at least 3 hours or overnight. Store cheesecakes in refrigerator.

How cute are these Cookie Monster Cupcakes?

Ingredients

• 2 cups butter cream frosting
• Blue food coloring
• 1 ½ cups sweetened shredded coconut
• 6 large puff marshmallows cut in half with kitchen scissors to form the eyes
• 24 chocolate chips
• 1 dozen unfrosted cupcakes
• 6 chocolate chip cookies cut in half

Instructions

• Add a few drops of food coloring to the frosting. Mix the frosting until the color is uniformly blended in.
• Add the shredded coconut to a zip top bag. Add a few drops of food coloring to the coconut and seal the bag. Shake the coconut until uniformly tinted. Add more drops if needed until desired color is achieved. Transfer the tinted coconut to a bowl.
• Using a tooth pick or pointed chop stick, poke a hole through each marshmallow off center and closer to the edge. With its tip pointed down, push one chocolate chip down deep into the non-sticky flat side of the marshmallow to form the pupil. Repeat this with each chocolate chip and marshmallow.
• To frost the cupcake, place a cup of frosting into medium large zip-top bag. Seal the bag and cut one of the bottom corners off. Pipe enough frosting (2-3 tablespoons) in a circular motion to cover the surface of the cupcake. You can also frost each cupcake using a butter knife.
• Dip the cupcake tops into the shredded coconut until fully coated.
• Place two marshmallow eyes side by side towards the top of each cupcake.
• Finish the cupcakes off by placing a half cookie either flat or at a 45 degree angle towards the bottom of the cupcake to complete the famous Cookie Monster look.

S'MORE CUPS

Ingredients

• 7 whole graham crackers, finely crushed
• ¼ cup powdered sugar
• 6 tbsp butter, melted
• 4 bars milk chocolate candy
• 12 large marshmallows

Directions

Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork. Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set. 

Yield: 24 cups Store in an airtight container for up to 1 week.