Sunday, April 10, 2011

Cupcake Recipes

So many of you have asked for the recipes from my cupcake themed baby shower that I thought it would be easier to just make one great big post. I hope you enjoy these, feel free to email me with any questions you may have!

White Almond Cake


1 (18.25 ounce) package white cake mix

1 cup all-purpose flour

1 cup white sugar

3/4 teaspoon salt

1 1/3 cups water

1 cup sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

**This recipe is for a cake. For cupcakes, decrease baking time and watch them carefully. They will be done when a toothpick inserted in the center comes out clean.**

Vanilla Butter Cream
1 lb confectioners sugar (4 cups)
1/3 cup shortening
1/2 cup unsalted butter (I've found that Target brand is the best!)
3 Tablespoons milk
1 1/2 teaspoons vanilla
1/2 teaspoon salt
Beat half the sugar with the shortening and butter. Gradually add milk and continue beating. Add vanilla and gradually add remaining sugar and salt until the right consistency is reached. Makes enough frosting for 24 large cupcakes.
White Almond recipe above. To make the coconut frosting, just add a little coconut extract to the Butter Cream recipe above (2 tsp or to taste) then top with flaked coconut.

Lemon-Cream Cheese Cupcakes


1 package (2-layer size) white cake mix (I always use Betty Crocker mixes!)

1 (3.4 ounce) package JELL-O Lemon

Flavor Instant Pudding

1 cup water

4 egg whites

2 tablespoons vegetable oil

1 (16 ounce) package powdered sugar

1 (8 ounce) package PHILADELPHIA

Cream Cheese, softened

1/4 cup butter

2 tablespoons lemon juice


1. Heat oven to 350 degrees F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

2. Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

3. Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Chocolate Chip Cupcakes


1 package double chocolate chip cake mix (I always use Betty Crocker mixes!)

If there's not enough chocolate chips, add more! Bake as directed.

Peanut Butter Frosting


1/2 cup unsalted butter

1/2 cup smooth peanut butter (I always use Jiff)

3 cups powdered sugar

4 Tablespoons milk

2 teaspoons vanilla


Combine butter, peanut butter and 1 cup powdered sugar, beat with mixer until creamy. Add remaining 2 cups powdered sugar, milk and vanilla. Bet until fluffy. Yields enough frosting for 1 dozen large cupcakes.

To ice the cupcakes, I used a plastic piping bag from Michael's. I cut the tip about 3/4 inch. You could also use a plastic bag. Start in the center, circle around clockwise, then end with a little more pressure in the center again where you started.