Cupcake Recipes

White Chocolate Cupcakes

  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup butter, softened
  • 3/4 cup sugar
  • 2 large eggs
  • 4 ounces white chocolate, chopped
  • 1 teaspoon vanilla extract
  • 1 cup plus 1 tablespoon milk

Preheat oven to 325F. Line muffin pans with 18 cupcake liners.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In a small, microwave-safe bowl, melt the chopped white chocolate by heating it in 30 second intervals in the microwave. Stir well with a fork between each interval and cook only until the chocolate is smooth when stirred.

In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by melted white chocolate and vanilla extract. Working in two or three additions, alternate adding in some of the milk and some of the flour mixture, ending with a final addition of flour. Mix until just incorporated and no streaks of flour remain.

Divide batter evenly into prepared muffin cups. Bake at 325F for 20-23 minutes until a tester comes out clean and the tops spring back when lightly pressed with a fingertip. Cool completely before frosting.

White Chocolate Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 1 ounce white chocolate, melted and cooled slightly
  • 1 teaspoon vanilla extract
  • 3 teaspoons heavy cream
  • 3 – 4 cups powdered sugar

Using a stand mixer, combine cream cheese and butter until fluffy. Add white chocolate, vanilla extract, and heavy cream and mix until combined. Add powdered sugar 1/2 cup at a time until it reaches desired consistency. If you want to pipe it, make sure it’s stiff enough to stand up on it’s own.

Strawberry Cream Cheese Frosting

  • 4 ounces cream cheese, softened
  • 1/4 cup butter, softened
  • 3/4 cup strawberries, mashed by hand or with food processor
  • 1/4 teaspoon vanilla
  • 3 – 4 cups powdered sugar

Using a stand mixer, combine cream cheese and butter until fluffy. Add mashed strawberries and vanilla and mix until combined. Add powdered sugar 1/2 cup at a time until it reaches piping consistency.

Cherry-Almond Vanilla Cupcakes

Cupcakes (makes 18)

  • 1 cup butter, room temperature
  • 4 egg whites, room temperature
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 3/4 cup buttermilk
  • 1/3 cup maraschino cherry juice
  • 1 1/2 cups sugar
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 18 maraschino cherries

Preheat oven to 350 degrees. Line cupcake pans with baking cups.

Sift together flours, baking powder, salt and baking soda.  In a 2-cup glass measuring cup, combine buttermilk and cherry juice; set aside.

With an electric mixer on high speed, beat butter until smooth.  lower speed to medium and add sugar, vanilla and almond extract.  Add egg whites, one at a time, beating well after each addition.  Alternately add flour mixture and buttermilk mixture, beating on low speed until just combined. 

Fill baking cups 2/3 full and press a cherry into the top.  Bake for 15 minutes.  Rotate and bake for another 5 or until done. Place pan on wire rack to cool for 5 minutes, turn out cupcakes to cool completely.

Cherry-Almond Buttercream

  • 2 sticks of butter
  • 5 cups powdered sugar
  • 2 tsp almond extract
  • 1/4 maraschino cherry juice
  • 3 tbsp condensed milk
  • 18 maraschino cherries with stems

With an electric mixer on high speed, beat butter until smooth.  Decrease speed to low and add sifted powdered sugar, one cup at a time.  Add cherry juice and almond extract.  Add enough condensed milk to make the buttercream a smooth, soft consistency.

Use a pastry bag and piping time (mine was Ateco #9) or flat spatula to frost the cupcakes.  Top with a maraschino cherry with a stem. 

St. Patty’s Day Cupcakes

These Green Velvet Cupcakes with Baileys Irish Cream Buttercream are going to cap off our traditional Cornbeef and Cabbage feast tomorrow night.  The Green Velvet recipe is actually a Red Velvet recipe.  However, for Red Velvet I would recommend beet juice instead of food coloring.  

Green Velvet Cupcake (makes 24)

  • 2 1/2 cups flour
  • 1 1/2 cups sugar
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp cocoa powder
  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk, room temperature
  • 2 large eggs, room temperature
  • 1 tsp apple vinegar
  • 1 tsp vanilla extract
  • green food coloring as desired

Preheat oven to 350 degrees. Line cupcake pans with baking cups.

Sift together flour, sugar, baking soda, salt and cocoa powder in a mixing bowl.  With an electric mixer, gently beat together oil, buttermilk, eggs, vinegar, vanilla and food coloring.

Add the dry ingredients to the wet and mix until just combined.

Fill baking cups 3/4 full and bake for 15 minutes.  Rotate and bake until done, about 5 minutes.  Place pan on wire rack to cool for 5 minutes, turn out cupcakes to cool completely.

Baileys Irish Cream Buttercream

  • 3 sticks unsalted butter
  • 6 cups powdered sugar, sifted
  • 1 tsp vanilla
  • 3 tbsp Baileys Irish Cream
  • Condensed milk

With an electric mixer, beat butter until smooth.  Gradually add powdered sugar.  Add vanilla and Baileys. Add condensed milk gradually until the buttercream is a smooth, spreadable consistency (not thick).

Use a pastry bag and piping time (mine was Ateco #9) or flat spatula to frost the cupcakes.  Decorate with sprinkles if you like. 

Malted Chocolate and Strawberry Buttercream Sweetheart Cupcakes

A special Valentine’s Day treat for you.  The cake and frosting are from Martha Stewart’s Cupcakes, however I added a bit more sugar and vanilla to the cake to make it a little sweeter. 

Cupcake (makes 28)

  • 2 1/4 cups flour
  • 3/4 dutch cocoa powder
  • 3/4 cup sugar
  • 3/4 cup packed light-brown sugar
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup milk, room temperature
  • 1 1/4 cups malted milk powder*
  • 1 cup vegetable oil
  • 3 large eggs, room temperature
  • 1 cup sour cream, room temperature
  • 1 1/2 tsp pure vanilla extract

*Malted milk powder is found with the hot chocolate mixes in the grocery store

Preheat oven to 350 degrees. Line cupcake pans with baking cups.

Whisk together flour, cocoa, both sugars, baking soda and salt.  In another bowl, whisk together milk and malted milk powder until powder is dissolved. 

With an electric mixer on medium-high speed, beat flour mixture, milk mixture and oil until combined.  Add eggs, one at a time, beating until each is incorporated.  Add sour cream and vanilla and beat until just combined.  

Fill baking cups 3/4 full and bake for 15 minutes.  Rotate and bake until done, about 5 minutes.  Place pan on wire rack to cool for 5 minutes, turn out cupcakes to cool completely. 

Frosting (makes 5 cups)

  • 1 1/2 cups fresh strawberries
  • 4 large egg whites
  • 1 1/4 cups sugar
  • 3 sticks of butter, room temperature

Rinse, hull and coarsely chop strawberries.  Puree in a food processor. 

Combine egg whites, sugar, and salt in a heatproof bowl set over a pan of simmering water.  (Make sure the water is not touching the bottom of the bowl or you’ll just make scrambled egg whites).  Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (it will feel smooth).

Pour mixture into mixing bowl of electric mixer with whisk attachment.  Starting on low and gradually increasing to medium, whisk until stiff peaks form.  Continue until fluffy and glossy and completely cool.  About 10 minutes.

With mixer on med-low speed, add the butter a few tbsp at a time, mixing well after each addition.  The frosting will start to curdle once the butter is in, but just keep going, it will smooth out.  Switch to paddle attachment and continue beating on until all bubbles are gone.  Add strawberries and beat until combined. 

Use a pastry bag and piping time (mine was Ateco #9) or flat spatula to frost the cupcakes.  Place a Dove chocolate heart on top for extra love. 

Blueberries & Cream Cupcakes Recipe

 Ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self-rising), sifted
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, room temperature
  • 1 3/4 cups sugar
  • 4 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups milk, room temperature
  • 2 cups fresh blueberries, plus more for garnish
  • whipped cream, homemade or store-bought

Method:

Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.

Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream 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.

Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.

Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.

Transfer tins to wire racks to cool completely before removing cupcakes.  Top with whipped cream and additional blueberries just before serving if desired.  Enjoy immediately.