Funfetti Cheesecake Cupcake Recipe

Funfetti Cheesecake Cupcake Recipe

Ingredients

Cookie Cups
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 3/4 cup light brown sugar (or dark brown)
• 1/4 cup sugar
• 1 large egg, at room temperature preferred
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon cornstarch
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 and 1/4 cup semi-sweet chocolate chips

Funfetti Cheesecake Layer
• 16 ounces cream cheese (two 8 oz packages), softened to room temperature
• 1/2 cup sugar
• 1 large egg
• 3/4 teaspoon vanilla extract
• 1/2 heaping cup sprinkles (not the little ball sprinkles, aka nonpareils; those will bleed their color)

Instructions

1. Preheat oven to 350F degrees. Line two 12 count muffin pans with liners. Set aside.
2. Make the cookie cups: In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
3. Press 1.5 Tablespoons of dough into each muffin liner. Bake for only 10 minutes. They will not be cooked through at this point, but they will be going back in the oven.
4. Make the funfetti cheesecake: With a hand-held mixer on medium speed, beat the cream cheese, sugar, egg, and vanilla together until completely smooth. Stir in the sprinkles, making sure not to overmix so their color does not bleed. Dollap 1 heaping Tablespoon of cheesecake batter onto each cookie cup, spreading it to make sure it completely covers the cookie.
5. Return the cookie cups to the oven and continue to bake for about 18 more minutes, making sure the tops of the cheesecake does not get too brown. The cups are done in the oven when the cheesecake topping no longer jiggles when you shake the pan. Cover the cups with aluminum foil if the tops are getting too brown too soon. Allow to cool and enjoy.

Spiced Caramel Apple Cupcakes Recipe

Spiced Caramel Apple Cupcakes Recipe

Recipe
1 box of spice cake mix (I used Ducan Hines)
3/4 cup unsweetened apple sauce
1/2 cup Caramel topping
1 granny smith apple peeled and grated
2 egg whites
1 egg yolk

Directions:  Put all ingredients into a large bowl and either mix by hand or use a mixer until well blended.  Bake cupcakes with liners in a muffin pan at 350 degrees for 22 min or until tooth pick comes out clean.  Let cupcakes cool in pan for about 10 min. then turn out onto a wire rack, and let cool completely before frosting.

Frosting
1 1/2 sticks or 3/4 cup butter
2 1/2 cup confectioners sugar
1/8 cup maple syrup
1/2  tsp.vanilla paste or extract
2 T milk

Directions:  soften butter and add the rest of ingredients.  Turn on mixer and beat until well combined.  After the frosting is made get it ready to pipe onto the cupcakes.  One of the tricks I learned years ago was to put the frosting in plastic wrap first then into the pastry bag.  I just fold the bottom up almost to the top then fold  the sides over.

Deep Dish Pizza Cupcakes Recipe

Deep Dish Pizza Cupcakes Recipe

1 can refrigerated crescent rolls (I used the seamless sheet)
1/2 cup pizza sauce
1 cup shredded mozzarella cheese
1/2 tsp garlic powder
pizza toppings - pepperoni, ham, sausage, peppers, onions, mushrooms

Preheat oven to 375.

Spray 8 regular muffin cups with cooking spray.  Cut crescent roll dough into 8 squares.  Press into muffin cups.

Sprinkle some of cheese (about 1 Tbsp) in the bottom of each muffin cup.  Top with 1 Tbsp of pizza sauce.  Add remaining cheese and top with pizza toppings.  Sprinkle garlic powder over toppings.

Bake 15-18 minutes. Remove from pan and serve immediately.

Chocolate Cream Cheese Surprise Cupcakes Recipe

Chocolate Cream Cheese Surprise Cupcakes Recipe

Ingedients

for the filling:

8 oz. reduced fat cream cheese, softened
1/3 cup sugar
1 egg
1/8 tsp salt
1 cup mini semi-sweet chocolate chips

for the cupcake:

3 cups all-purpose flour

2 cups sugar

2/3 cup cocoa powder

2 tsp baking soda

1 tsp salt

2 cups water

2/3 cups vegetable oil

2 Tbsp white vinegar

2 tsp vanilla extract

Directions 

Pre-heat the oven to 350 degrees F.  Line muffin cups with paper liners. 

Prepare the filling- beat the cream cheese, sugar, egg and salt in a bowl until smooth and creamy.  Stir in the chocolate chips.

Stir together the flour, sugar, cocoa, baking soda and salt in a large bowl.  Add the water, oil, vinegar and vanilla.  Beat for 3 minutes.  Fill muffin cups 2/3 full with batter. Spoon 1 level Tbsp of the filling into the center of each cupcake. 

Bake 20 to 25 minutes or until toothpick inserted in the cake portion comes out clean.  Let cool for 5 minutes in the pans.  Remove from pans to wire rack.  Cool completely. 

Blue Velvet Cupcakes

Blue Velvet Cupcakes

2 C sugar 
2 sticks butter, at room temperature 
2 eggs 
1 T cocoa powder 
1 T Wilton royal blue gel food coloring 
1 small dab of Wilton violet gel food coloring 
2½ C cake flour 
1 tsp salt 
1 C buttermilk 
1 tsp vanilla extract 
½ tsp baking soda 
1 T vinegar 

Preheat oven to 350 degrees. Prepare cupcake pan(s) with paper liners.

In a mixing bowl, cream the sugar and butter, mix until light and fluffy. Add the eggs 1 at a time and mix well after each addition. Mix cocoa and food colorings together to form a paste, and then add to sugar mixture; mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture.

Pour batter into cupcake papers. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and cool completely before frosting. 

For the cream cheese frosting, I used my old standby recipe. 

Almond Cream Cheese Frosting

1 8oz. cream cheese, softened
1/2 stick of butter, softened
1/2 tsp. almond extract
1 box powdered sugar

Blend cream cheese, butter, and almond extract. Mix in powdered sugar. Spread or pipe onto cooled cupcakes. 

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Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

Cupcakes:
1 1/2 cups all purpose flour
1/2 cup natural unsweetened cocoa
1 1/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil
1 teaspoon vanilla
3/4 cup milk
3/4 cup hot water
24 Oreos, plus more for crumbs

Frosting:
1 cup shortening
1 lb. powdered sugar
1 teaspoon vanilla
3-6 Tablespoons milk
2 or more teaspoons Oreo cookie crumbs

For the cupcakes:

• Preheat oven to 350 degrees.
• Line tray with 12 baking cups.
• Place one whole cookie in each cup or break apart at least 12 cookies and place the broken pieces into each cup.
• Mix the flour, cocoa, sugar, baking soda, baking powder and salt in a large mixing bowl using a wire whisk.
• Add the eggs, oil, vanilla and milk and mix well until thoroughly combined. Add the hot water and mix until combined.
• Transfer the batter (it will be very liquid) to a large measuring cup and then pour batter into each baking cup so it’s about three quarters full. You should have a little left over.
• Bake for 16-18 minutes.

Makes at least 12 cupcakes

For the frosting:

• Beat the shortening in a mixer until smooth.
• Add vanilla and mix until combined.
• Add the powdered sugar in three additions, scraping down the sides after each addition.
• Add a Tablespoon of milk at a time and mix together until you achieve the consistency you like.
• Add the cookie crumbs and mix until completely combined. You can add more if you like, but I just wanted a light speckling to show off the white frosting.
• Place frosting in a decorator bag with a 1M tip and swirl on top of each cupcake.
• Insert a cookie on top of each cupcake.
• You can also apply frosting on each cupcake in a mounded shape. Turn upside down and roll the top around in a small bowl of cookie crumbs to coat.

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Vanilla Bean Latte Cupcakes

For the cupcake batter:
1/2 vanilla bean
3/4 cup milk
6 Tbs unsalted butter
3/4 cup sugar
1 egg
1 1/2 tsp vanilla extract
1 1/4 cup all purpose flour
Pinch of salt
1 1/4 tsp baking powder

Preheat the oven to 350° F and line a muffin tin with cupcake liners. Scrape the vanilla bean and add with the pod and milk in a small pot. Heat the mixture and let it simmer for a few a minutes. Allow the vanilla to steep in the milk as it cools. Cream the butter and sugar in an electric mixer until light and fluffly. Add the egg and vanilla to the butter mixture and mix until combined. Sift together the dry ingredients. Remove the pod from the milk mixture. (You can wash and dry the pod for some other use.) Alternate adding the milk mixture and dry ingredients to the egg mixture. Mix each addition until combined. Fill the cupcake liners to half way. Bake at 350 °F for 15-18 minutes or until a skewer comes out clean.

For the espresso filling:
1 cup heavy cream
2 yolks
3 Tbs sugar
1 1/2 tsp instant espresso

Heat half the cream and 2 Tbs of sugar and the espresso in a small pot until just boiling. Whisk together the yolks and remaining sugar. Add half the hot cream mix to the egg mixture while whisking. Return the egg mixture to the pot with the remaining cream and and bring it to a boil while continually whisking. Allow it to boil for several minutes while it thickens. Strain the mixture and let it cool in another bowl. Whip the remaining cream to medium peaks and fold it into the cooked cream.

For the vanilla espresso frosting:
3/4 cup unsalted butter
1 cue confectioners sugar
1 tsp espresso powder
1 tsp vanilla extract

Cream the butter and sugar until light and fluffy. Dissolve the espresso powder in a tablespoon or two of water and add it to mixture along with the vanilla extract. Mix until combined.

Assembly:
Using a small paring knife, cut out the center of each cupcake at about a 45 degree angle so that you have cut out a cone shape with the wide part being the top of the cupcake. Fill each cupcake with a spoonful of the espresso cream. Now cut off the narrow part of the cupcake cone and replace the circular top of the cupcake. Frost each cupcake with a star shaped tip or any tip of your liking. To get the brown swirl effect, make a line of brown food coloring inside your piping bag before fill it with frosting. Use a toothpick so you don’t use too much. Finally you can dust it with ground vanilla beans for decoration.

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Key Lime Cupcakes

Key Lime Cupcakes

1 ¾ cups cake flour

½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick (1/2 cup) cool unsalted butter, cut into 8 pieces
1 ¼ cups granulated sugar
2 large eggs (room temperature)
2 ½ tablespoons key lime juice
1 tablespoon key lime zest
1 drop green food coloring paste
¾ cup buttermilk (room temperature)

Icing:
1 stick cool unsalted butter, cut into 8 pieces
8 ounces cream cheese (room temperature), cut into 8 pieces
2 ¼ cups powdered sugar, sifted
1 tablespoon key lime zest

Preheat oven to 350*F. Line a muffin tin with 12 paper liners.

Sift the cake flour, baking powder, baking soda, and salt three times, set aside.

Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Add the sugar and increase the speed to medium. Beat until fluffy, about four minutes. Add one egg at a time, beating well after each addition. Add the lime juice, zest, and food coloring and beat until mixed. (The mixture will look curdled.)

Add the flour in three additions, alternating with the buttermilk, beginning and ending with the flour, scraping down the bowl as necessary. Mix on low until just combined. Fill each cupcake liner 2/3 full.

Bake 20-25 minutes. Cool completely and frost with cream cheese icing.

Makes 12-14 cupcakes.

Icing:
Using a mixer fitted with the paddle attachment, beat the butter on low until it’s softened a bit. Increase speed to medium and add the cream cheese one piece at a time. Reduce speed to low and slowly add powdered sugar until combined. Beat in zest.

(Source)

Pie Cupcakes

(Click Here for Instructions)

Tiramisu Cupcake Recipe

Tiramisu Cupcake Recipe

• 6 egg yolks
• 3/4 C white sugar
• 2/3 C milk
• 1 1/4 C heavy cream
• 1/2 tsp vanilla extract
• 1 lb mascarpone cheese
• 1 C strong brewed coffee, room temperature
• 2 tbsp rum
• ladyfingers baked in cupcake wrappers (see post on ladyfingers for instructions.)
• 1 tbsp unsweetened cocoa powder
• a small amount of dark chocolate for chocolate curls (optional)

1. In a medium saucepan, whisk together egg yolks and sugar until well blended. 
2. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. 
3. Boil gently for 1 minute, remove from heat, and allow to cool slightly.
4. Cover tightly and chill in refrigerator 1 hour.
5. Remove from refrigerator and whisk in mascarpone until smooth.  Set aside.
6. In a medium bowl, beat cream with vanilla until stiff peaks form. Set aside.
7. In a small bowl, combine coffee and rum.
8. Drizzle approximately 1 tbsp + 2 tsp of the coffee/rum mixture over each pre-baked ladyfinger.  Add it a little at a time and wait for it to absorb into the ladyfingers before adding more.  When it stops absorbing, stop adding more.
9. Spread the mascarpone mixture over the soaked ladyfingers.
10. Pipe or spread the whipped cream over the mascarpone.
11. Sprinkle with cocoa powder. 
12. Optionally, top with chocolate curls.  Make the chocolate curls using a vegetable peeler on a piece of chocolate.  It works best if the chocolate is slightly warm, but not melty.
13. Cover and refrigerate 4 to 6 hours, until set.

(Click Here For Original Recipe)

Rainbow Cake in a Jar

The only better thing than Rainbow Cake is Rainbow Cake in a Jar. Everyone from age 3 to 20 to 80 will want their own edible, sugary rainbow in a jar!

Rainbow Cake in a Jar Recipe

• 1 box white cake mix made according to package instructions
• Neon food coloring in pink, yellow, green, turquoise, and purple
• 3 one-pint canning jars
• 1 can vanilla frosting
• Rainbow sprinkles

Preheat oven to 350 degrees. Thoroughly wash and dry the inside of each canning jar. Spray the inside of each jar thoroughly with nonstick cooking spray. Set aside.

Scoop about 1/2 cups of cake batter into five small bowls. It doesn’t have to be perfect, don’t panic if you get a little more of less of one color than another.  Tint each bowl of cake batter with the food coloring until very vibrant.

Spoon about 3 tablespoons of the purple batter into the bottom of each jar.  Spoon equal amounts of turquoise batter, then green, yellow, and pink.  Place the jars in a shallow baking dish, add about 1/4″ in water in the baking dish. Place the baking dish in the oven and bake for 30-35 minutes.

Remove jars and allow to cool completely before scooping a small portion from the top of your cake and adding a hefty dollop of vanilla buttercream to the top. Sprinkle & serve, or cover with a lid and store in the fridge or pop into the mail & surprise someone you love!

Nutella Cupcakes

Self-Frosting Nutella Cupcakes

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Preheat the oven to 325F.

In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.