Orange Puff Cupcakes

Ingredients

• ⅓ c. margarine
• 1 c. sugar
• 2 eggs, beaten
• 1-3/4 c. all-purpose flour
• 1 T. baking powder
• ½ c. frozen orange juice concentrate, thawed
• Optional: zest of 1 orange
• Garnish: white frosting, orange zest strips

Instructions

1. Beat together margarine and sugar in a bowl; add eggs.
2. Combine flour and baking powder; add alternately with orange juice to margarine mixture.
3. Stir in zest, if using.
4. Fill paper-lined muffin cups ⅔ full.
5. Bake at 375 degrees for 15 minutes.
6. Let cool.
7. Spread with frosting and garnish with orange zest strips, if desired.

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Mini Mousse Cupcakes

Ingredients

• 2-1/3 c. milk chocolate chips
• 6 eggs, beaten
• ¼ c. plus 2 T. all-purpose flour
• Garnish: whipped cream, chocolate shavings

Instructions

1. Melt chocolate in a double boiler over medium heat and let cool slightly.
2. In a large bowl, beat eggs and flour.
3. Beat in melted chocolate until combined.
4. Fill paper-lined mini muffin cups ⅔ full.
5. Bake at 325 degrees for 7 to 10 minutes, until edges are done and centers shake slightly.
6. Cool in tin on wire rack for 20 minutes.
7. Remove from tin; cool completely.
8. Garnish with whipped cream and chocolate shavings.

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Easy Boston Cream Cupcakes

Ingredients

• 18-1/4 oz. pkg. yellow cake mix
• 3.4-oz. pkg. instant vanilla pudding mix
• 1 c. cold milk
• 1-1/2 c. frozen whipped topping, thawed and divided
• 4 1-oz. sqs. semi-sweet baking chocolate

Instructions

1. Prepare cake mix according to package directions.
2. Fill greased muffin cups ⅔ full and bake at 350 degrees for 15 to 20 minutes.
3. Cool completely.
4. Whisk pudding mix and milk for 2 minutes; let stand 5 minutes.
5. Use a serrated knife to cut off the top of each cupcake; set tops aside.
6. Stir ½ cup whipped topping into pudding.
7. Spoon one tablespoon onto each cupcake; replace cupcake tops.
8. In a microwave-safe bowl, combine remaining whipped topping and chocolate.
9. Microwave for one minute; stir and microwave an additional 30 seconds.
10. Stir until chocolate is melted; let stand 15 minutes.
11. Frost cupcakes with chocolate mixture.

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Candy Corn Cupcakes

Ingredients

• 1 (18.25 ounce) package white cake mix
• 1 cup water
• ⅓ cup vegetable oil
• 3 eggs
• 14 drops red food coloring, or as needed – divided
• 22 drops yellow food coloring, or as needed – divided
• 6 drops green food coloring, or as needed
• 2 cups prepared white frosting
• 12 pieces of yellow, orange, and white candy corn
• 12 pieces of brown, orange, and white candy corn

Instructions

1. Preheat oven to 350 degrees F (175 degrees C). Line 24 cupcake cups with paper liners.
2. Place cake mix in a bowl, and pour in water and vegetable oil; add 3 eggs. With electric mixer on low speed, beat the cake mix with water, oil, and eggs until thoroughly combined, about 2 minutes. Pour half the cake mix into a second bowl; divide the remaining cake mix in half, and place into 2 separate small bowls.
3. Color the largest portion of the cake mix orange by mixing in 4 drops of red food coloring and 6 drops of yellow food coloring. Into a second, smaller bowl of cake mix, mix in 10 drops of red food coloring, 12 drops of yellow food coloring, and 6 drops of green food coloring, to color that bowl brown. Into the last remaining small bowl of cake mix, stir in 5 drops of yellow food coloring to color that bowl yellow.
4. Spoon yellow cake batter into the bottoms of 12 prepared cupcake cups, filling them about ⅓ full. Spoon the brown batter into the bottoms of the remaining 12 prepared cupcake cups, filling them about ⅓ full. Spoon orange cupcake mix over the yellow and brown layers, filling the cupcakes about ⅔ full. Try not to jar or shake the filled cupcakes, to avoid mixing layers.
5. Carefully place cupcakes into the preheated oven, and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Allow to cool.
6. Frost each cooled cupcake with the white frosting; place a piece of yellow, orange, and white candy corn on top of each yellow and orange cupcake. Place a brown, orange, and white piece of candy corn on top of each brown and orange cupcake.

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Pumpkin Ginger Cupcakes

Ingredients

• 2 cups all-purpose flour
• 1 (3.4 ounce) package instant butterscotch pudding mix
• 2 teaspoons baking soda
• ¼ teaspoon salt
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon ground allspice
• ¼ teaspoon ground cloves
• ⅓ cup finely chopped crystallized ginger
• 1 cup butter, room temperature
• 1 cup white sugar
• 1 cup packed brown sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 (15 ounce) can pumpkin puree

Instructions

1. Preheat an oven to 350 degrees F (175 degrees C). Grease 24 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
2. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.
3. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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Sweet Potato Cupcakes

Ingredients:

1/2 cup butter, room temperature
1 1/2 cups brown sugar
2 eggs, room temperature
1 teaspoon vanilla extract
1 cup cooked, mashed sweet potatoes
2 cups unbleached all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 cup milk, room temperature

Marshmallow Frosting:
1/3 cup white sugar
1/4 teaspoon cream of tartar
1 pinch salt
2 egg whites
3 tablespoons cold water
1 teaspoon vanilla extract
1/2 cup marshmallow creme


Directions:

Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with cupcake liners.
Beat butter and brown sugar with an electric mixer in a large bowl until light and fluffy. Add room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Blend in vanilla extract and sweet potatoes.

Whisk flour, baking powder, baking soda, 1/2 teaspoon salt, cinnamon, ginger, nutmeg, and cloves in a bowl. Add half the flour to the sweet potato mixture, stirring just until incorporated. Blend in the milk and the remaining flour mixture.

Scoop batter into prepared cupcake pan and bake in preheated oven until tops spring back when touched lightly with a finger and a toothpick inserted in the center of a cupcake comes out clean, 18 to 22 minutes. Cool on rack.

To make frosting, combine white sugar, cream of tartar, a pinch of salt, egg whites, and cold water in a heatproof mixing bowl. Set the mixing bowl over a pan of simmering water and beat with an electric mixer until the mixture is very hot to the touch and stiff peaks have formed, 5 to 7 minutes. Remove the bowl from the heat and beat 1 minute more. Add 1 teaspoon vanilla extract and marshmallow creme and beat until combined.

To frost the cupcakes, fill a pastry bag fitted with a large plain tip with frosting; pipe mini marshmallow-shaped dots all over the cupcakes. Alternatively, use a knife and frost them generously with lots of swoops and swirls.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Arrange 3 or 4 cupcakes on a baking sheet and place them in the oven under the broiler. Toast until the frosting has started to brown, about 90 seconds (check every 20 seconds and rearrange the baking sheet, if necessary). Repeat with the remaining cupcakes until all are toasted.



Note:  If you have a handheld creme brulee torch, you can use that to brown the topping instead of your oven's broiler.
You can also use miniature marshmallows instead of making the cream.

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Ice Cream Cone Cakes

Ingredients:

1 box Betty Crocker® SuperMoist® party rainbow chip cake mix
Water, vegetable oil and eggs called for on cake mix box
24 flat-bottom ice cream cones
1 to 2 containers Betty Crocker® Rich & Creamy frosting (any flavor)


Directions:

Heat oven to 350°F (325°F for dark or nonstick pans).
Place paper baking cup in each of 24 regular-size muffin cups.
Make cake batter as directed on box.
Divide batter evenly among muffin cups (two-thirds full).
Place ice cream cone upside down on batter in each cup.
Bake 16 to 22 minutes or until toothpick inserted in cake comes out clean (cones may tilt on batter).
Cool completely, about 30 minutes.
Remove paper baking cups.
Generously frost cake with frosting, and decorate as desired.
Store loosely covered.



http://www.bettycrocker.com/recipes/ice-cream-cone-cakes/9794e27f-63a9-4e2a-b1ed-b766b3ab9b7f

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"Eyeball" Cupcakes

Ingredients:

1 pkg.  (2-layer size) chocolate cake mix

1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding

1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup  butter, softened

1 tsp.  vanilla

1 pkg.  (16 oz.) powdered sugar, sifted

24 ring-shaped chewy fruit snacks

24 miniature candy-coated chocolate pieces

1 tube  (19.28 g) red decorating gel

 

 

Directions:

 

PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon into 24 paper-lined muffin cups. Bake as directed on package for cupcakes; cool completely.  
BEAT cream cheese, butter and vanilla in medium bowl with mixer until well blended. Gradually beat in sugar. Spread onto cupcakes. 
 
DECORATE with remaining ingredients to resemble photo. 

Substitute

Prepare using your favorite flavor of cake mix.

 




Source:   http://www.kraftrecipes.com/recipes/eyeball-cupcakes-94568.aspx

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Baby Rattle Cupcakes

 

 

Ingredients:

18-1/2 oz. pkg. yellow cake mix
16-oz. container white frosting 
 red and blue food colorings
24 lollipops, unwrapped
Garnish: large candy sprinkles
Optional: bows

Vanilla Glaze
3 c. powdered sugar
3 T. water
2 T. light corn syrup
1/2 t. vanilla extract


Directions:

Follow the package instructions to prepare cake mix and bake in paper-lined muffin cups; let cool. 

To prepare Vanilla Glaze: beat all glaze ingredients until smooth. 

Spoon the Vanilla Glaze over baked cupcakes; let stand until set, about 10 minutes. 

Divide frosting in half; use a few drops of food coloring to tint one half pink and the other half blue. Place each colored frosting in a plastic zipping bag; snip off a tip and pipe designs onto cupcakes. Attach candy sprinkles with a dot of frosting. 

Insert a lollipop in the side of each cupcake; tie on bows, if desired. 

Makes 2 dozen.

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Nutella Cheesecake Cupcakes

Ingredients

• 12 Oreos, finely crushed*
• 1 1/2 Tbsp salted butter, melted
• 6 Tbsp granulated sugar
• 1 1/2 Tbsp all-purpose flour
• 12 oz cream cheese, well softened (use full fat)
• 2 large eggs
• 1/4 cup milk (preferably whole or 2%)
• 1/4 cup sour cream
• 1/2 tsp vanilla extract
• 1/2 cup Nutella
 
 
For the topping 
 
• 1 cup heavy cream
• 3 Tbsp powdered sugar
• 1/4 c chopped, toasted hazelnuts
• chopped chocolate or real chocolate sprinkles, for garnish 

Directions

• Preheat oven to 350 degrees. In a mixing using a fork, blend together crushed Oreos and butter. Divide mixture evenly among 12 paper lined muffin cups, adding a heaping 1 Tbsp to each. Press crumbs into an even layer. Bake in preheated oven 5 minutes. Remove from oven and allow to cool while preparing filling.
• In a mixing bowl whisk together granulated sugar and flour. Add in cream cheese and using an electric hand mixer, whip just until smooth. Blend in eggs. Add in milk, sour cream and vanilla and mix just until combined, then add in Nutella and mix just until combined. Tap bowl forcefully against countertop about 30 times to release some of the air bubbles. Divide mixture among muffin cups, pouring over crusts and filling each cup nearly full, about 1/4 cup batter in each. Bake in 325 degree oven 20 - 24 minutes until centers only jiggle slightly. Remove from oven and allow to cool at room temperature 30 minutes, then cover loosely with plastic wrap or foil and transfer to refrigerator and chill 3 hours. Serve with sweetened whipped cream, hazelnuts, chopped chocolate or chocolate sprinkles (for best results add toppings within a few hours of serving). Store in refrigerator in an airtight container.
• For the sweetened whipped cream:
• In a mixing bowl, using an electric hand mixer, whip heavy cream on high speed until soft peaks form. Add in powdered sugar and whip until stiff peaks form. Store in refrigerator.
• *Don't use Double Stuf Oreos (there would be too much filling and the crusts would likely be too soft. To crush the oreos I just used a food processor, but you could also just place them in a large ziploc bag and finely crush with a rolling pin.

Recipe Source: Cooking Classy

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Margarita Cupcakes

Margarita Cupcakes Recipe from Betty Crocker:

Cupcakes

• 1 box Betty Crocker® SuperMoist® lemon cake mix
• 1/2 cup water
• 1/2 cup vegetable oil
• 1/2 cup gold tequila or water
• 1 teaspoon grated orange peel
• 3 eggs
• 1 box (4-serving size) lime-flavored gelatin

Frosting

• 2 containers (12 oz each) Betty Crocker® Whipped fluffy white frosting
• 1 teaspoon electric green gel food color

Decoration

• 1/4 cup coarse white sugar or white decorator sugar crystals
• 24 thin lime slices (about 3 limes)
• 24 cocktail umbrellas

Directions


1.Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.

2.In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups.

3.Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 Minutes; remove cupcakes from pans to cooling rack. Cool completely.

4.In medium bowl, mix frosting and food color until blended. Frost cupcakes. Sprinkle sugar on small plate; roll edges of cupcakes in sugar. Cut small slit in lime slices; twist and place on cupcakes. Poke 1 umbrella into each cupcake. Store loosely covered in refrigerator.






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Lemon Champagne Celebration Cupcakes

Cupcakes

1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup water
1/2 cup dry champagne
1/2 cup vegetable oil
3 eggs
2 teaspoons grated lemon peel


Filling

1/4 cup lemon curd (from 10-oz jar)
1 tablespoon sour cream


Icing

2 cups powdered sugar
2 tablespoons butter, melted
3 tablespoons fresh lemon juice

Directions

Heat oven to 350°F (325°F for dark or nonstick pan). Line 15x10x1-inch pan with foil. Spray with cooking spray.

Make cake batter as directed on box, using cake mix, water, champagne, oil and eggs. Stir 2 teaspoons grated lemon peel into batter. Pour into pan.

Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Do not remove cake from pan. Cool completely, about 1 hour. Place pan of cake in freezer. Freeze until firm, about 1 hour.

In small bowl, mix lemon curd and sour cream until well blended. Set aside.

To assemble cupcakes, remove cake from freezer; using foil, lift cake from pan. Using 2 1/4-inch round biscuit cutter, cut 24 rounds from cake. Place 12 rounds top side down. Spread each with about 1 teaspoon lemon curd filling. Top with remaining cake rounds, top side up.

In medium bowl, mix powdered sugar, melted butter and lemon juice until well blended. Spoon about 1 tablespoon icing over each cake, allowing icing to run down sides of cake.

To serve, place each cake in decorative cupcake liner, and garnish with lemon peel curls, if desired.



http://www.bettycrocker.com/recipes/lemon-champagne-celebration-cupcakes/b31ccfd3-f47a-439f-bc25-33ebdeabbeb5

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Scary Spiderweb Cupcakes

Perfect for a Halloween party, these rich, chocolaty cupcakes are fun to make.

1	box Betty Crocker® SuperMoist® devil's food cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	container Betty Crocker® Rich & Creamy vanilla frosting
3	drops red food color
4	to 5 drops yellow food color
1	tube (0.68 ounce) Betty Crocker® black decorating gel
48	large black gumdrops Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cupcakes as directed on box for 24 cupcakes. Tint frosting with red and yellow food colors to make orange frosting. Spread frosting over tops of cupcakes. Squeeze circles of decorating gel on each cupcake; pull knife through gel from center outward to make web. To make each spider, roll out 1 gumdrop and cut out 8 strips for legs; place another gumdrop on top. Place spider on cupcake. Store loosely covered at room temperature. IDEA: Turn these into Holly Wreath Cupcakes by using green-tinted frosting instead of orange. Squeeze circles of red decorating gel on each cupcake, and decorate with small red cinnamon candy "berries."

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S'mores Cupcakes

 Cupcakes

1	box Betty Crocker® SuperMoist® yellow cake mix
	Water, vegetable oil and eggs called for on cake mix box
1	cup graham cracker crumbs
4	bars (1.55 oz each) milk chocolate candy, finely chopped

  

Frosting

1 jar (7 oz) marshmallow creme 

 1/2 cup butter or margarine, softened 2 cups powdered sugar 

 1 to 2 teaspoons milk 

 1 bar (1.55 oz) milk chocolate candy, if desired or chocolate chips 

 24 bear-shaped graham crackers, if desired

Heat oven to 350°F (325°F for dark or nonstick pan). Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Fold in graham cracker crumbs and chopped chocolate bars. Divide batter evenly among muffin cups. Bake 18 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan to cooling rack. Cool completely, about 30 minutes. Remove and discard lid and foil seal from jar of marshmallow creme. To soften marshmallow creme for easy removal from jar, microwave on High 15 to 20 seconds. In large bowl, beat marshmallow creme, butter and powdered sugar on low speed until blended. Beat in enough milk, 1/2 teaspoon at a time, to make frosting spreadable. Spread over tops of cupcakes. Divide chocolate bar into rectangles. Cut each rectangle diagonally in half and place on top of each cupcake. Top each cupcake with bear-shaped cracker. After frosting has set, store loosely covered at room temperature.

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