Archive for Cupcake Recipes

Zucchini Cupcakes

3 c flour
1 tsp cinnamon
1 c oil
¾ tsp baking soda
1 c raisins
1 c nuts (black walnuts are the best)
1 ½ c sugar
1 tsp baking powder
3 eggs beaten
1 tsp salt
2 c grated zucchini

Place eggs and oil in mixing bowl and mix well. Sift dry ingredients together twice. Add nuts, raisins and zucchini. Pour egg-oil mixture over dry ingredients and mix just enough to moisten. Pour batter into cupcake liners and place liners in cupcake pan. Bake 20 minutes; if toothpick inserted in center does not come out clean, bake until toothpick is clean.

Submitted by Helen

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Deep Dark Chocolate Cupcakes

2 c sugar
1 3/4 c flour
3/4 c cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 eggs
1 c milk
1/2 c vegetable oil
2 tsp vanilla
1 c boiling water

In large mixing bowl, sift together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla; mix well. Stir in boiling water (batter will be thin). Pour in to cupcake liners, filling half way . Bake at 350 degrees for 20 minutes or until wooden toothpick inserted in center comes out dry. Cool for 10 minutes. Remove from pan and place on wire racks. Cool completely. Frost with Buttercream Icing.

BUTTERCREAM ICING
6 tbsp butter softened
2 2/3 c powdered sugar
1/2 c cocoa
1/3 c milk
1 tsp vanilla

In small bowl, beat the butter. Add powdered sugar and cocoa alternately with milk; beat to a spreading consistency (additionl milk may be needed). Blend in the vanilla.

Submitted by Anonymous

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Pecan Pie Cupcakes

2 c sugar
1 1/4 c flour
1 stick butter
4 eggs
2 tsp vanilla
2 c chopped pecans

Melt the butter. Beat the eggs. Mix everything together. Pour into cupcake pan. Cook at 350 degrees until brown.

Submitted by Anonymous

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Easy Coffee Cupcakes

1 lb light brown sugar
4 large eggs
2 c self-rising flour
1 tbsp vanilla
1 1/2 c pecan pieces
powdered sugar for topping

Preheat oven to 350 degrees. Place the brown sugar in a saucepan over a medium heat. Add the eggs and stir. The sugar should start to dissolve. Stir in the flour, 1 cup at a time. Add the vanilla and stir. Add the pecans and stir. Fill half of each cupcake liner with the batter. Bake for 20 to 25 minutes. Remove and sprinkle with powdered sugar. Cool, cut, serve.

Submitted by Anonymous

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Old-Fashion Pound Cake Cupcakes

3 c sifted flour (if regular flour, sift twice)
1 tsp baking powder
1 c butter
¾ c shortening
3 c sugar
6 eggs
1 c milk
1 tsp vanilla
2 tsp lemon flavoring

Preheat oven to 350 degrees. In a small bowl, mix sifted flour and baking powder; set aside. In large bowl, cream butter and shortening until creamy. Gradually add sugar to mixture. Mix in eggs, one at a time, mixing thoroughly after each addition (do not overbeat). Gradually add milk and flour alternately, mixing well after each addition. Stir in vanilla and lemon flavoring.Spoon batter into cupcake liners. Each liner should be about 1/2 full. Bake cupcakes for 20 minutes

 

Submitted by Helen

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Vanilla Butter Nut Cupcakes

2 sticks butter
1/2 cup crisco
3 cups sugar
1 tbs Superior Vanilla Butter Nut Flavoring
5 extra large eggs
3 cups sifted cake flour
3/4 cup evaporated milk
1/4 cup water

Blend well butter, crisco, sugar and flavoring. Add eggs, one at a time, mixing well after each one. Add flour, mild and water, blending gently. Pour batter into cupcake liners and place liners in cupcake pan. Place cupcakes in a cold oven and then turn it on to 325F. Test with cake tester in middle.

 

Icing (double batch)

2 sticks butter
1 cup crisco
2 lbs 10x sugar
1 tsp salt
2 tsp vanilla (use clear for whiter icing)
2-4 tbs milk (depending on desired consistency)

Cream together butter and crisco. Add remaining ingredients and mix

Submitted by Anonymous

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Carrot Cupcakes

2 c all-purpose flour

4 eggs

2 c sugar

1 ½ c oil (Wesson, Crisco, or other)

2 tsp baking soda

2 tsp cinnamon

1 tsp salt

3 c grated carrots

Preheat oven to 350. Combine eggs, oil and sugar in mixing bowl; mix well. Sift dry ingrediants together and add to the oil-sugar-egg mixture. Mix well. Fold in carrots. Pour batter in cupcake liners and pan. Place them in the preheated oven. Bake for 20-25 minutes.  Cool for 10 minutes and then remove from the pan. Cool completely before adding any frosting.

 

Icing

2 c powdered sugar (confectioners)

3 oz cream cheese

½ c crushed nuts (black walnuts are best)

 

Cream the cheese in mixing bowl.  Add powdered sugar until desired consistency.  (May need to add more sugar).  Add nuts.  Spread on the cake.

Submitted by Helen

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Caramel Icing

½ c butter
1 c brown sugar
¼ c evaporated milk
Pinch of salt
1 ¾ – 2 c confectioners sugar (enough for spreading consistency)

Melt butter; add brown sugar and boil over low heat for 2 minutes, stirring constantly. Add milk and salt and stir until it comes to a full boil. Remove from heat and cool until lukewarm. Gradually beat in the confectioners sugar until the icing is thick enough to spread.

Submitted by Anonymous

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Cream Cheese Icing

8 oz softened cream cheese
1 stick butter
1 tsp vanilla
1 box confectioners sugar

Cream butter and cheese; add sugar and vanilla and mix well.

Submitted by Anonymous

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7-Up Cupcakes

3 sticks of butter
3 c sugar
3 c flour
5 eggs
¾ c 7-Up
2 tbsp lemon flavoring

Cream butter and sugar. Add eggs separately stirring after each addition. Alternate flour and 7-Up. Beat after each addition. Add lemon abstract; beat well. Pour batter half way  in each cupcake liner. Bake in 35o oven for 20-25 minutes or until tooth pick is comes out clean when inserted.

Submitted by Anonymous

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