Best Cupcake Recipes

Cherry-Almond Vanilla Cupcakes
Yield: 24 cupcakes

Prep: 45 mins Stand: 30 mins Bake: 350°F 15 mins to 18 mins Cool: 45 mins

Ingredients

• 1/2 cup butter
• 4 egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup buttermilk or sour milk*
• 1/3 cup maraschino cherry juice
• 1 1/2 cups sugar
• 1 teaspoon vanilla
• 1/2 teaspoon almond extract
• 12 maraschino cherries, halved
• 1 recipe Cherry-Almond Butter Frosting

Directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

Cherry-Almond Butter Frosting

Ingredients

• 1/2cup butter, softened
• 4cups powdered sugar
• 3tablespoons maraschino cherry juice or milk
• 1/2teaspoon almond extract
• Milk

Directions

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in maraschino cherry juice and almond extract. Gradually beat in additional powdered sugar. If necessary, beat in additional juice or milk, 1 teaspoon at a time, until frosting reaches a spreading consistency. Makes 2 cups frosting.

Black-and-White Irish Cream Cupcakes

Makes: 28 servings

Prep: 35 mins Stand: 1 hr 30 mins Bake: 350°F 20 mins Cool: 45 mins 

Ingredients

• 1/2 cup butter
• 4 egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 3 tablespoons Irish cream liqueur
• 1 teaspoon vanilla
• 1 1/4 cups buttermilk or sour milk*
• 3 ounces bittersweet chocolate, melted and cooled
• 1 recipe Irish Cream Ganache
• 1 recipe Irish Cream Icing
• Coffee beans, chopped (optional)

Directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-eight 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, liqueur, and vanilla. Beat until combined, scraping sides of bowl occasionally. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined.

3. Transfer 2-1/2 cups batter (about half) to a medium bowl; stir in melted chocolate. Fill each prepared muffin cup about two-thirds full, spooning chocolate batter into one side of cup and white batter into other side of cup.

4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on racks.

5. Spread Irish Cream Ganache onto tops of cupcakes. Let stand at room temperature about 1 hour (or chill in the refrigerator about 15 minutes) or until ganache is set. Spoon Irish Cream Icing onto centers of cupcakes. If desired, sprinkle with coffee beans. Let stand until icing sets. Makes 28 (2-1/2-inch) cupcakes.

Irish Cream Icing

Yield: about 1/2 cup

Ingredients

• 1cup powdered sugar
• 1tablespoon Irish cream liqueur
• 1/4teaspoon vanilla

Directions

In a small bowl stir together powdered sugar, liqueur, and vanilla.

Peanut Butter-Chocolate Twist Cupcakes

Yield: 34 to 36 (2-1/2 inch) cupcakes

Prep: 45 mins Stand: 30 mins Bake: 375°F 15 mins to 18 mins Cool: 45 mins

Ingredients

• 1/2 cup butter
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/3 cup peanut butter
• 1 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 1 cup milk
• 4 ounces milk chocolate, melted
• 1 recipe Peanut Butter Frosting
• 1 recipe Chocolate Frosting
• Shaved milk chocolate and/or bite-size chocolate-covered peanut butter cups, halved

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line thirty-four to thirty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl combine flour, baking powder, and salt. Set aside.

2. Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add peanut butter; beat until combined. Gradually add brown sugar and granulated sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined.

3. Place half of the batter into a separate mixing bowl; add melted chocolate. Beat with electric mixer on low speed just until combined.

4. Fill prepared muffin cups by alternating spoonfuls of peanut butter batter and chocolate batter, filling each cup about two-thirds full. Use a butter knife or skewer to swirl batter.

5. Bake 15 to 18 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

6. In a pastry bag fitted with a star or round tip place Peanut Butter Frosting side-by-side with the Chocolate Frosting. Pipe frostings onto cupcakes. Top with shaved chocolate and/or peanut butter cup halves. Makes 34 to 36 (2-1/2 inch) cupcakes.

Chocolate Frosting

Yield: about 1-1/2 cups

Ingredients

• 1portion Peanut Butter Frosting
• 4ounces milk chocolate, melted
• Powdered sugar
• Milk

Directions

Beat the Peanut Butter Frosting and milk chocolate with an electric mixer on medium speed until combined. If necessary, beat in additional powdered sugar or milk until frosting reaches a piping consistency. Makes about 1-1/2 cups.

Hazelnut Creme Brulee Cupcakes

Makes: 24 servings

Prep: 45 mins Stand: 30 mins Bake: 350°F 15 mins to 18 mins Cool: 45 mins

Ingredients

• 3/4 cup butter
• 3 eggs
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 3/4 cups sugar
• 2 tablespoons hazelnut liqueur
• 2 teaspoons vanilla
• 1 cup milk
• 1/2 cup finely chopped, toasted hazelnuts (filberts)
• 1 recipe Vanilla-Hazelnut Buttercream
• 1 recipe Caramelized Sugar Drizzle
• Grated whole nutmeg or ground nutmeg (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour twenty-four 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in liqueur and vanilla. Alternately add flour mixture and milk, beating on low speed after each addition just until combined. Fold in nuts.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spread Vanilla-Hazelnut Buttercream onto tops of cupcakes. Quickly drizzle with Caramelized Sugar Drizzle. If desired, sprinkle with nutmeg. Makes 24 (2-1/2 inch) cupcakes.

Caramelized Sugar Drizzle

Ingredients

• 1/3cup sugar

Directions

In a large skillet cook sugar over medium-high heat until sugar starts to melt, shaking skillet occasionally. Do not stir. When sugar starts to melt, reduce heat to low and cook about 5 minutes or until all of the sugar is melted, stirring as needed with a wooden spoon. Remove from heat. Immediately drizzle sugar mixture over frosted cupcakes.

 

Grasshopper Cupcakes

Makes: 28 servings

Prep: 35 mins Stand: 30 mins Bake: 350°F 20 mins Cool: 45 mins 

Ingredients

• 3/4 cup butter
• 3 eggs
• 1 1/4 cups milk
• 4 ounces sweet baking chocolate, chopped
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 3 tablespoons green or white creme de menthe*
• 1 teaspoon vanilla
• 1 recipe Grasshopper Frosting
• Milk chocolate kisses

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, in a small saucepan combine milk and chocolate. Cook and stir over medium-low heat until chocolate is melted; cool.

2. Grease and flour twenty-eight 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, baking soda, baking powder, and salt. Set aside.

3. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in creme de menthe and vanilla. Alternately add flour mixture and chocolate mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more.

4. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

5. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

6. Pipe or spread Grasshopper Frosting onto tops of cupcakes. Top each with a milk chocolate kiss. Makes 28 (2-1/2 inch) cupcakes.

Grasshopper Frosting

Yield: about 4 cups

Ingredients

• 2tablespoons cold water
• 1teaspoon unflavored gelatin
• 2cups whipping cream
• 1/4cup sugar
• 2tablespoons green or white creme de menthe

Directions

In a 1-cup glass measuring cup combine the cold water and gelatin. Let stand for 2 minutes. Place measuring cup in a saucepan of boiling water. Cook and stir about 1 minute or until gelatin is completely dissolved. In a large mixing bowl combine whipping cream, sugar, and creme de menthe. Drizzle the warm gelatin mixture over cream mixture while beating constantly with an electric mixer on medium speed. Continue beating on medium to high speed until stiff peaks form (tips stand straight).

Cinnamon Roll Cupcakes
Makes: 26 servings
Prep: 45 mins Stand: 30 mins Bake: 350°F 18 mins to 20 mins Cool: 45 mins

Ingredients

• 2/3cup butter
• 2eggs
• 2 1/2cups all-purpose flour
• 2 1/2teaspoons baking powder
• 1/2teaspoon salt
• 3/4cup packed brown sugar
• 1/3cup finely chopped pecans
• 2teaspoons ground cinnamon
• 1 3/4cups sugar
• 1 1/2teaspoons vanilla
• 1 1/4cups milk
• 1recipe Creamy Butter Frosting

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).

3. Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.

4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spread or pipe Creamy Butter Frosting onto cupcakes. Store cupcakes in the refrigerator. Makes 26 (2-1/2 inch) cupcakes.

Creamy Butter Frosting

Yield: 4 cups

Ingredients

• 1cup butter
• 1teaspoon vanilla
• Dash salt
• 8cups powdered sugar
• 1/4cup whipping cream
• 2 - 3tablespoons whipping cream

Directions

Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency. Makes 4 cups.

Red Velvet Raspberry Cupcakes 
Makes: 26 servings
Prep: 40 mins Stand: 30 mins Bake: 350°F 20 mins Cool: 45 mins 

Ingredients

• 3/4cup butter
• 3eggs
• 3cups all-purpose flour
• 1tablespoon unsweetened cocoa powder
• 3/4teaspoon salt
• 2 1/4cups sugar
• 1 1 ounce bottle red food coloring (2 tablespoons)
• 2tablespoons raspberry liqueur or milk
• 1teaspoon vanilla
• 1 1/3cups buttermilk or sour milk*
• 1 1/2teaspoons baking soda
• 1 1/2teaspoons vinegar
• 1recipe Cream Cheese-Raspberry Frosting
• Fresh raspberries (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups or parchment-paper squares. In a medium bowl stir together flour, cocoa powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a very large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in red food coloring, liqueur, and vanilla. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. In a small bowl combine baking soda and vinegar; fold into batter.

3. Spoon into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake about 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spread cupcakes with Cream Cheese-Raspberry Frosting. If desired, top each with a raspberry. Makes 26 (2-1/2- inch) cupcakes.

Cream Cheese-Raspberry Frosting

Yield: about 2-1/2 cups

Ingredients

• 1/28 ounce package cream cheese
• 1/3cup butter
• 2tablespoons raspberry liqueur or milk
• 1teaspoon vanilla
• 4cups powdered sugar
• 1 - 3teaspoons milk (optional)

Directions

Allow cream cheese and butter to stand at room temperature for 30 minutes. In a large mixing bowl beat cream cheese, butter, liqueur, and vanilla with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar. If necessary, beat in milk, 1 teaspoon at a time, until frosting reaches spreading consistency.

Triple Chocolate Cupcakes
Yield: 12 (2-1/2 inch) cupcakes

Prep: 45 mins Stand: 30 mins Bake: 350°F 15 mins to 18 mins Cool: 45 mins

Ingredients

• 3eggs
• 6ounces bittersweet chocolate, chopped
• 1/2cup butter, cut into pieces
• 3tablespoons creme de cacao
• 1/2cup all-purpose flour
• 1/2teaspoon baking powder
• 1/4teaspoon salt
• 1/2cup sugar
• 1teaspoon vanilla
• 1recipe Dark Chocolate Butter Frosting
• Chopped bittersweet chocolate

Directions

1. Separate eggs. Allow egg yolks and whites to stand at room temperature for 30 minutes. Meanwhile, in a medium saucepan combine the 6 ounces chocolate and the butter. Cook and stir over medium heat until melted. Remove from heat. Stir in creme de cacao; cool.

2. Grease and flour twelve 2-1/2-inch muffin cups (or line with paper bake cups or parchment paper squares)*. In a small bowl stir together flour, baking powder, and salt. Set aside.

3. Preheat oven to 350 degrees F. In a large mixing bowl beat egg yolks and sugar with an electric mixer on high speed about 3 minutes or until thick and lemon color. Beat in chocolate mixture and vanilla. Add flour mixture, beating just until combined; set aside.

4. Wash beaters thoroughly. In a medium bowl beat egg whites on medium to high speed just until stiff peaks form (tips stand straight). Stir a small amount of the beaten egg whites into chocolate mixture to lighten. Fold in the remaining beaten egg whites.

5. Spoon batter into the prepared muffin cups, filling each about two-thirds full.

6. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on a wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

7. Place Dark Chocolate Butter Frosting into a pastry bag fitted with a medium star tip. Pipe long stars of frosting onto tops of cupcakes. Sprinkle with additional chopped chocolate. Makes 12 (2-1/2-inch) cupcakes.

Dark Chocolate Butter Frosting

Yield: about 2-1/4 cups

Ingredients

• 6tablespoons butter, softened
• 4cups powdered sugar
• 2ounces dark chocolate, melted and cooled
• 2tablespoons milk
• 1tablespoon creme de cacao
• 1 - 2tablespoons Milk

Directions

In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in dark chocolate,the 2 tablespoons milk, and creme de cacao. Gradually beat in additional powdered sugar. Beat in enough additional milk until frosting reaches a piping consistency. Makes about 2-1/4 cups.

Banana Split Cupcakes
Yield: 24 (2-1/2 inch) cupcakes

Prep: 30 mins Stand: 30 mins Bake: 350°F 18 mins to 20 mins Cool: 45 mins

Ingredients

• 3/4cup butter
• 3eggs
• 2cups all-purpose flour
• 1 1/2teaspoons baking powder
• 3/4teaspoon salt
• 1/4teaspoon baking soda
• 1/2cup mashed ripe banana (1 large)
• 1/3cup milk
• 1/4cup sour cream
• 1teaspoon vanilla
• 1cup sugar
• 1recipe Sweetened Whipped Cream
• 2pints ice cream (any flavor)
• Chocolate-flavor syrup
• Maraschino cherries with stems and/or chopped nuts

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, salt, and baking soda. In a small bowl combine mashed banana, milk, sour cream, and vanilla. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on low to medium speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until light and fluffy, scraping sides of bowl. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and banana mixture to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each one-half to two-thirds full. Use the back of a spoon to smooth out batter in muffin cups.

4. Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Just before serving, place some of the Sweetened Whipped Cream in a pastry bag fitted with a large star tip. Insert tip into the top of each cupcake. Squeeze about 1 tablespoon of the whipped cream into the center of each cupcake.

6. For each serving, top a cupcake with a small scoop of ice cream. Drizzle with chocolate-flavor syrup. Pipe some of the remaining Sweetened Whipped Cream on top of ice cream. Top with maraschino cherries and/or nuts. Makes 24 (2-1/2-inch) cupcakes.

Sweetened Whipped Cream

Ingredients

• 1cup whipping cream
• 2tablespoons sugar
• 1/2teaspoon vanilla

Directions

In a chilled mixing bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Spiked Raspberry-Lemonade Cupcakes
Makes: 18 servings
 Prep: 40 mins Stand: 30 mins Bake: 350°F 15 mins to 18 mins Cool: 45 mins

Ingredients

• 3/4cup butter
• 3eggs
• 1 3/4cups all-purpose flour
• 1teaspoon baking powder
• 1/4teaspoon baking soda
• 1/4teaspoon salt
• 1 1/2cups sugar
• 2teaspoons finely shredded lemon peel
• 2tablespoons lemon juice
• 2tablespoons raspberry liqueur or milk
• 2/3cup buttermilk or sour milk*
• Red food coloring
• 1recipe Creamy Raspberry Frosting
• Thin lemon wedges (optional)
• Fresh raspberries (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Creamy Raspberry Frosting

Yield: 3 1/2 cups

Start to Finish: 5 mins

Ingredients

• 3/4cup butter
• 7 - 7 1/2cups powdered sugar
• 3tablespoons milk
• 3tablespoons raspberry liqueur or milk
• 5drops red food coloring

Directions

Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 2 cups of the powdered sugar, beating well. Beat in milk, liqueur, and food coloring. Gradually beat in the remaining powdered sugar until frosting reaches spreading or piping consistency.

Sweet Potato Cupcakes

Yield: 24 cupcakes

Prep: 45 mins Bake: 350°F 20 mins

Ingredients

• 2cups all-purpose flour
• 2teaspoons baking powder
• 1teaspoon ground cinnamon
• 1/2teaspoon baking soda
• 1/4teaspoon salt
• 1cup butter, softened
• 1 1/2cups sugar
• 3eggs
• 1 17.2 ounce can vacuum-packed sweet potatoes (unsweetened), mashed
• 1/2teaspoon vanilla
• 1recipe Cream Cheese Frosting, below
• Finely shredded orange peel

Directions

1. Preheat oven to 350 degrees F. Line twenty four 2-1/2-inch muffin cups with paper bake cups; set cups aside.

2. In medium bowl stir together the flour, baking powder, cinnamon, baking soda, and salt; set aside.

3. In large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat on high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating on low speed after each addition until combined. Add sweet potatoes and vanilla, beating until combined. Add flour mixture; beat until combined (batter will be thick).

4. Divide batter evenly among prepared muffin cups. Bake about 20 minutes or until tops spring back when lightly touched. Cool in pan on wire rack for 1 minute. Remove from pan and cool completely.

5. Place Cream Cheese Frosting in large resealable plastic bag. Cut a 1/4-inch opening in one corner of bag. Pipe frosting on top of cupcakes. Sprinkle with orange peel. Makes 24 cupcakes.

From the Test Kitchen

Cream Cheese Frosting

Yield: 4-1/3 cups

Start to Finish: 5 mins

Ingredients

• 1 8 ounce package cream cheese, softened
• 2/3cup butter, softened
• 2tablespoons bourbon or milk
• 8cups powdered sugar

Directions

In large mixing bowl beat cream cheese and butter with electric mixer on medium speed for 30 seconds. Add bourbon or milk and beat until combined. Beat in powdered sugar, about 1/2 cup at a time, until smooth and of a good piping consistency. Makes 4-1/3 cups.

Simple White Cupcakes with Creamy Frosting 

Yield: 12 cupcakes

Prep: 30 mins Cool: 1 hr Bake: 350°F 18 mins to 20 mins Stand: 30 mins

Ingredients

• 1/3cup butter
• 2eggs
• 1cup all-purpose flour
• 1teaspoon baking powder
• 1/4teaspoon baking soda
• 1/8teaspoon salt
• 2/3cup sugar
• 1teaspoon vanilla
• 1/3cup buttermilk or sour milk*
• 1recipe Creamy Frosting

Directions

1. Let butter and eggs stand at room temperature for 30 minutes. Grease twelve 2-1/2-inch muffin cups or line with paper bake cups; set aside. In a medium bowl stir together flour, baking powder, baking soda, and salt; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla. Beat on medium to high speed about 2 minutes or until light and fluffy, scraping sides of bowl as necessary. Add eggs, one at a time, beating until combined after each addition. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about half full. Bake for 18 to 20 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove cupcakes from muffin cups and cool completely on wire rack. Generously spread Creamy Frosting over cupcakes. Makes 12 cupcakes.

Creamy Frosting

Start to Finish: 5 mins

Ingredients

• 4ounces cream cheese, softened
• 2tablespoons butter, softened
• 1teaspoon vanilla
• 2 1/2cups powdered sugar

Directions

In a large bowl beat together cream cheese and butter with an electric mixer on medium to high speed until smooth. Beat in vanilla. Gradually add powdered sugar, beating until smooth.

Plain Jane Lets Loose Cupcakes

Yield: 18 cupcakes

Prep: 15 mins Bake: 325°F 20 mins Cool: 30 mins

Ingredients

• 1/2cup butter, softened
• 1cup granulated sugar
• 3tablespoons vegetable oil
• 2eggs
• 1 1/2cups all-purpose flour
• 1/2teaspoon baking soda
• 1/4teaspoon salt
• 1/2cup sour cream
• 1 1/2teaspoons vanilla
• 1/4cup chocolate liqueur
• 1recipe White Frosting, recipe below

Directions

1. Heat oven to 325 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups.

2. In large mixing bowl beat 1/2 cup butter, granulated sugar, and oil with electric mixer on medium speed to combine. Add eggs one at a time, mixing well after each addition.

3. In separate bowl whisk together flour, baking soda, and salt; set aside.

4. Add half the dry ingredients to the butter mixture and blend well. Add 1/4 cup sour cream; blend. Add the remaining dry ingredients; blend. Add remaining sour cream and 1-1/2 teaspoons vanilla; blend.

5. Fill lined cups three-quarters full. Bake 20 minutes or until a toothpick inserted in centers comes out clean.

6. Cool cupcakes on wire rack in pans 5 minutes. Remove from pans and cool completely on wire racks.

7. Pour 1/4 cup chocolate liqueur in shallow bowl. Dip tops of cupcakes in the liqueur. Frost cupcakes with White Frosting using a pastry bag fitted with star tip, or use a spoon to dollop frosting. Top each cupcake with a raspberry or blackberry. Makes 18 cupcakes.

White Frosting

Start to Finish: 5 mins

Ingredients

• 1/2cup butter
• 1/4cup chocolate liqueur
• 2tablespoons whipping cream
• 1 1/2teaspoons vanilla
• 116 ounce box powdered sugar

Directions

In large mixing bowl beat butter, liqueur, whipping cream, and vanilla with electric mixer on medium-high speed. Beat in powdered sugar until combined.

 

Cream Soda Toffee Cupcakes

Yield: 18 cupcakes

Prep: 25 mins Bake: 350°F 18 mins Cool: 5 mins

Ingredients

• 2cups all-purpose flour
• 1 1/2teaspoons baking powder
• 1/2teaspoon baking soda
• 1/2cup butter, softened
• 3/4cup granulated sugar
• 1/4cup packed brown sugar
• 3eggs
• 1tablespoon molasses
• 1 1/2teaspoons vanilla
• 1/2cup buttermilk
• 1/2cup cream soda (not diet)
• 3/4cup toffee pieces
• 1recipe Brown Butter Frosting (see recipe below)

Directions

1. Preheat oven to 350 degrees F. Line eighteen 2-1/2-inch muffin cups with paper bake cups; set aside. Combine flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.

2. In large bowl beat butter with electric mixer on medium to high 30 seconds. Add sugars; beat until well combined. Beat in eggs, one at a time, on low until combined. Beat in molasses and vanilla.

3. Alternately add flour mixture, buttermilk, and cream soda to butter mixture, beating on low speed after each addition until combined. Stir in 1/2 cup of the toffee. Fill cups 3/4 full. Bake about 18 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost; top with remaining toffee. Makes 18 cupcakes.

Brown Butter Frosting

Yield: 1-1/4 cups frosting

Start to Finish: 5 mins

Ingredients

• 1/4cup butter
• 1/4cup softened butter
• 2cups powdered sugar
• 1/2teaspoon vanilla
• 1/8teaspoon ground nutmeg
• Dash salt1 - 2
• tablespoons buttermilk

Directions

For brown butter, in saucepan heat the 1/4 cup butter over medium-low heat until lightly browned, about 8 minutes; cool. In bowl beat the 1/4 cup softened butter with mixer on medium 30 seconds. Add cooled brown butter; beat until combined. Add powdered sugar, vanilla, nutmeg, and salt. Beat in enough buttermilk until frosting reaches a spreading consistency. Use immediately. If frosting begins to set up, stir in a small amount of boiling water. Makes 1-1/4 cups frosting.

Chocolate Cupcakes with a Kick
Yield: 24 cupcakes

Prep: 35 mins Bake: 350°F 18 mins

Ingredients

• 1 2-layer-size chocolate or devil's food cake mix
• 1 1/4cups sour cream
• 3eggs
• 1/3cup cooking oil
• 2tablespoons instant coffee crystals
• 1/2 - 1teaspoon ground chipotle chile pepper
• 1 11 1/2 ounce package semisweet chocolate chunks
• 2teaspoons all-purpose flour
• 1recipe White Frosting (see recipe below)
• 2ounces semisweet chocolate, chopped
• 1/4cup whipping cream

Directions

1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. In bowl combine cake mix, sour cream, eggs, oil, coffee crystals, and chipotle pepper. Beat with electric mixer on low to combine. Beat on medium to high for 2 minutes (batter will be thick).

2. In bowl toss chocolate chunks with flour. Fold into batter. Spoon into prepared cups. Bake 18 to 22 minutes or until tops spring back when lightly touched. Cool in pans on racks 5 minutes. Remove from pans; cool. Frost with White Frosting.

3. For chocolate drizzle, place chopped chocolate in small bowl. In saucepan bring cream to boiling. Pour over chocolate; do not stir. Let stand 5 minutes; whisk until smooth. Place chocolate drizzle in resealable plastic bag; seal bag and snip off a small corner. Drizzle chocolate over cupcakes. Makes 24 cupcakes.

White Frosting

Ingredients

• 1 8 ounce package cream cheese
• 1/2cup butter
• 1/2teaspoon vanilla
• 2 - 2 1/2cups powdered sugar

Directions

Allow cream cheese and butter to stand at room temperature for 30 minutes. In a medium mixing bowl beat cream cheese and butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla. Gradually add powdered sugar, beating until frosting reaches spreading consistency.

Carrot Cake Cupcakes
Makes: 22 servings

Prep: 45 mins Bake: 400°F 10 mins Bake: 350°F 35 mins

Ingredients

• 2cups granulated sugar
• 1 1/3cups vegetable oil
• 3eggs, at room temperature
• 1teaspoon pure vanilla extract
• 2cups plus 1 Tbsp. all-purpose flour
• 2teaspoons ground cinnamon
• 2teaspoons baking soda
• 1 1/2teaspoons kosher salt
• 1pound carrots, grated
• 1cup raisins
• 1cup chopped walnuts
• 3/4pound cream cheese, at room temperature
• 1/2pound unsalted butter, at room temperature
• 1teaspoon pure vanilla extract
• 1pound confectioner's sugar, sieved
• 2tablespoons unsalted butter
• 1cup shaved or grated carrots
• 3tablespoons good maple syrup

Directions

1. Preheat oven to 400 degrees. Line muffin pans with paper liners.

2. Beat the sugar, oil, and eggs together in bowl of electric mixer fitted with paddle attachment until light yellow. Add vanilla. In another bowl, sift together 2 cups flour, the cinnamon, baking soda, and salt.

3. Add dry ingredients to the wet ingredients. Toss the carrots, raisins, and walnuts with 1 tablespoon flour. Add to the batter and mix well.

4. Scoop batter into the muffin cups until each is almost full. Bake for 10 minutes, then lower the oven to 350 degrees F and bake for 35 minutes, or until a toothpick comes out clean. Let cool on a wire rack.

5. For frosting, mix cream cheese, butter, and vanilla in bowl of electric mixer fitted with paddle attachment until combined. Add confectioner's sugar; mix until smooth.

6. For the decoration, melt the butter in a skillet over medium heat; add the carrots and maple syrup and saute for 2 to 3 minutes, until carrots are tender. Spread them on a paper towel to cool.

7. When cupcakes are cool, frost them generously and garnish with big pinches of sauteed carrots. Makes 22 cupcakes.

German Chocolate Cupcakes

Makes: 12 servings

Prep: 25 mins Cool: 1 hr Freeze: 4 hrsor overnight Bake: 350°F 25 mins

 Ingredients

• 1recipe Chocolate-Pecan Ice Cream "Frosting" (see www.bhg.com)
• 1cup all-purpose flour
• 1/2teaspoon baking soda
• 1/4teaspoon salt
• 2ounces sweet baking chocolate
• 1/4cup water
• 1/2cup butter, softened
• 1/2cup sugar
• 2eggs
• 1/2teaspoon vanilla
• 1/2cup buttermilk or sour milk
• Caramel ice cream topping
• 2/3cup toasted shaved coconut**

Directions

1. Prepare Chocolate-Pecan Ice Cream "Frosting." Cover and freeze. Line twelve 2-1/2-inch muffin cups with paper bake cups. Set aside.

2. Preheat oven to 350 degree F. In a small bowl stir together flour, baking soda, and salt; set aside.

3. In a small saucepan combine chocolate and water. Cook and stir over low heat until melted; cool about 10 minutes.

4. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until fluffy. Add eggs and vanilla; beat on low speed until combined then beat on medium speed for 1 minute. Beat in chocolate mixture. Add the flour mixture and buttermilk alternately to beaten mixture, beating on low speed after each addition just until combined. Spoon batter into bake cups, filling cups about 2/3 full.

5. Bake about 25 minutes or until a wooden toothpick comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly.

6. Just before serving, heat caramel ice cream topping until warm. Remove wrappers from cupcakes; place cupcakes on plates or in shallow bowls. Top each cupcake with one round of Chocolate-Pecan Ice Cream "Frosting." Top with toasted coconut and drizzle with warm caramel ice cream topping. Makes 12 servings.

Chocolate-Pecan Ice Cream

Ingredients

• Waxed paper
• 1/2gallon chocolate ice cream
• 3/4 - 1cup toasted pecan pieces

Directions

Line a cookie sheet with waxed paper; set aside. Slice chocolate ice cream into sheets about 2 inches thick. Use a cookie cutter to cut rounds just larger than the cupcakes from frozen ice cream. Place on waxed paper-lined cookie sheet. Press toasted pecan pieces into ice cream letting pecans protrude from the ice cream. Cover and freeze 4 hours or overnight.

Lemon Drop Cupcakes
Yield: 20 (2-1/2 inch) cupcakes

Prep: 40 mins Stand: 30 mins Bake: 350°F 18 mins Cool: 45 mins

Ingredients

• 3/4 cup butter
• 3 eggs
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 2/3 cup milk
• 1/4 cup limoncello (Italian lemon liqueur) or milk
• 1 1/2 cups sugar
• 1 tablespoon finely shredded lemon peel
• 1 recipe Lemon Frosting
• 1/2 cup lemon drop candies, finely crushed, or Glazed Lemon Slices

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. In a 2-cup glass measuring cup combine milk and limoncello; set aside.

2. Preheat oven to 350 degrees F. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and lemon peel; beat until combined. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Up to 1 hour before serving, generously spread or pipe Lemon Frosting on each cupcake. Place crushed candies on a plate. Roll the edges of the cupcakes in crushed candies to coat. Or top cupcakes with a Glazed Lemon Slice. Makes 20 (2-1/2 inch) cupcakes.

Glazed Lemon Slices

Ingredients

• 2small lemons
• Sugar
• Nonstick cooking spray

Directions

Cut lemons into 1/4-inch-thick slices. Remove seeds. Roll slices in sugar to coat well. Coat a large skillet with cooking spray. Preheat skillet over medium-high heat. Arrange lemon slices in a single layer in skillet. Cook for 6 to 8 minutes or until sugar dissolves and lemon slices appear glazed (do not let them brown), turning once. Transfer to a piece of foil; cool completely. Roll cooled slices in sugar again before using. (These slices are edible, but the rind is chewy; if desired, remove slices before eating.)

 

Island Bananas Foster Cupcakes

Yield: 24 cupcakes

Prep: 25 mins Stand: 30 mins Bake: 350°F 20 mins Cool: 45 mins 

Ingredients

• 1 cup butter
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups sugar
• 1/2 teaspoon vanilla
• 3/4 cup unsweetened coconut milk
• 3/4 cup shredded coconut, lightly toasted
• 1/4 cup rum or unsweetened coconut milk
• 1 recipe Bananas Foster Topping
• Whipped cream (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.

3. Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5. Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.

Bananas Foster Topping

Yield: 2 cups

Ingredients

• 1/3cup butter
• 1/2cup packed brown sugar
• 1/4teaspoon ground cinnamon
• 1/8teaspoon freshly grated nutmeg (optional)
• 3bananas, sliced
• 1/4cup rum
• 1/2teaspoon vanilla

Directions

In a large skillet melt butter over medium heat. Stir in brown sugar, cinnamon, and, if desired, nutmeg. Add bananas; toss gently to coat. Cook and stir for 1 to 2 minutes or until bananas are heated through. Meanwhile, in a small saucepan heat rum over low heat just until rum almost simmers; remove from heat. If desired, use a long match to carefully ignite the rum.* Once the flame dies down, pour rum into banana mixture. Gently stir in vanilla.

Lemon Meringue Pie Cupcakes
Yield: 15 servings
 Prep: 35 mins Stand: 30 mins Bake: 350°F 22 mins Cool: 35 mins to 50 mins

Ingredients

• 4 eggs
• 1/2cup butter
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 2/3 cup milk
• 1/4 cup lemon curd
• 3/4 cup granulated sugar
• 1 1/2 teaspoons vanilla
• 2 tablespoons lemon curd
• 1/4 teaspoon cream of tartar
• 2/3 cup granulated sugar
• Powdered sugar

Directions

1. Separate eggs. Allow egg yolks, egg whites, and butter to stand at room temperature for 30 minutes. Meanwhile, line fifteen 2-1/2-inch muffin cups with paper bake cups. In a small bowl stir together flour, baking powder, and salt. In a small bowl whisk together milk and the 1/4 cup lemon curd until nearly smooth. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 3/4 cup granulated sugar. Beat on medium to high speed for 1 minute. Add egg yolks and vanilla; beat until combined. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined.

3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups.

4. Bake for 15 minutes or until golden and tops spring back when lightly touched.

5. Meanwhile, place the 2 tablespoons lemon curd in a heavy resealable plastic bag. Snip a small piece from one corner; set aside. Wash beaters thoroughly. For meringue, in a clean large mixing bowl combine egg whites and cream of tartar. Beat with the mixer on medium speed until soft peaks form (tips curl). Gradually add the 2/3 cup granulated sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form (tips stand straight).

6. Remove cupcakes from oven. Pipe a small amount of the 2 tablespoons lemon curd onto the center of each cupcake. Pipe* or spoon meringue onto tops of cupcakes.

7. Bake for 7 minutes more or until meringue is lightly browned. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool for 30 to 45 minutes before serving or cover loosely and chill in the refrigerator for up to 4 hours. Dust with powdered sugar before serving. Makes 15 (2-1/2 -inch) cupcakes.

Mochaccino Cupcakes

Yield: 30 servings

 Prep: 40 mins Stand: 30 mins Bake: 350°F 18 mins Cool: 45 mins

Ingredients

• 3/4 cup butter
• 3 eggs
• 1 3/4 cups all-purpose flour
• 1 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1/2 cup strong brewed coffee, cooled
• 2 cups sugar
• 2 teaspoons vanilla
• 1 cup dark, bittersweet, or semisweet chocolate pieces
• 1 recipe Coffee Buttercream
• 30 creme-filled rolled wafer cookies, such as Pirouettes
• Unsweetened cocoa powder or ground cinnamon (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.

3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4. Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.

5. Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes.

Coffee Buttercream

Yield: about 2 cups

Ingredients

• 1/3cup butter
• 4cups powdered sugar
• 3tablespoons strong brewed coffee, cooled
• 1teaspoon vanilla
• Strong brewed coffee, cooled (optional)

Directions

Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium speed until smooth. Gradually add 1 cup of the powdered sugar, beating well. Beat in the 3 tablespoons brewed coffee and the vanilla. Gradually beat in the remaining powdered sugar. If necessary, beat in additional brewed coffee until buttercream reaches spreading consistency.

Boston Cream Pies

Makes: 12 servings

Prep: 30 mins Chill: 3 hrs to 25 hrs

Ingredients

• 3 egg yolks
• 1/3 cup sugar
• 3 tablespoons cornstarch
• 1 1/3 cups milk
• 2 tablespoons butter
• 1 teaspoon vanilla
• 12 2 1/2 inches baked vanilla cupcakes
• 1 6 ounce package semisweet chocolate pieces (1 cup)
• 1/2 cup whipping cream

Directions

1. For vanilla cream, in a small bowl lightly beat egg yolks; set aside. In a medium saucepan combine sugar and cornstarch. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.

2. Gradually stir about 1 cup of the hot mixture into the egg yolks, stirring constantly. Return all the mixture to the saucepan. Cook and stir until bubbly. Cook and stir for 2 minutes more. Remove from heat. Stir in butter until melted. Stir in vanilla. Cover surface with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 24 hours.

3. To assemble, using a serrated knife, cut each vanilla cupcake horizontally in half. Spoon 1 heaping tablespoon of vanilla cream onto the cut side of each cupcake bottom. Replace cupcake tops. Place cupcakes on a wire rack set over waxed paper.

4. For ganache, in a medium microwave-safe bowl microwave chocolate pieces and whipping cream on 100 percent power (high) for 1 to 2 minutes or until chocolate is almost melted. Stir until smooth.

5. Spoon ganache over cupcakes. Let stand until chocolate is set. Chill in the refrigerator for at least 1 hour before serving. Makes 12 (2-1/2 inch) cupcakes.

Hot Fudge Sundae Cupcakes

Yield: 24 (2-1/2 inch) cupcakes

Prep: 40 mins Bake: 350°F 16 mins to 20 mins Cool: 45 mins

Ingredients

• 1 2-layer-size package chocolate cake mix
• 1 12 ounce jar hot fudge ice cream topping
• 1 - 2 16 ounce can creamy white frosting
• 1/2 cup semisweet chocolate pieces*
• 1 teaspoon shortening*
• Chopped nuts
• 1 10 ounce jar maraschino cherries with stems, well drained

Directions

1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.

2. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.

3. Bake for 16 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

4. Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.

5. In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.

6. Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake. Makes 24 (2-1/2-inch) cupcakes.