Five cupcakes recipes to make right now

Move over chocolate. See you later vanilla. Sure those classics are delicious, but when you’re craving something new and different, nothing will satisfy that like something, well, new and different.

These five cupcakes recipes will rock your work and your tastebuds, too.

Black Bottom Cupcakes

1 (8 ounce) package cream cheese, softened
1 egg
1 1/3 cup white sugar, divided
1/2 + 1/8 teaspoon salt, divided
1 cup semisweet chocolate chips
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon cider vinegar
1 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with paper liners.
  2. In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.
  3. Use a spoon to stir in the chocolate chips.
  4. In a large bowl, mix together the flour, remaining sugar, cocoa, baking soda and the rest of the salt.
  5. Make a well in the center and add the water, oil, vinegar and vanilla.
  6. Stir together until well blended.
  7. Fill muffin tins 1/3 full with the batter. Top each with a dollop of the cream cheese mixture.
  8. Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted comes out clean.
  9. Let cool five minutes, then transfer to a wire rack to cool completely.

Ginger Pumpkin Cupcakes

1 cups all-purpose flour
1/2 (3.4 ounce) package instant butterscotch pudding mix
1 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
1/8 teaspoon ground cloves
1/4 cup finely chopped crystallized ginger
1/2 cup butter, room temperature
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 (15 ounce) can pumpkin puree
  1. Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
  2. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
  3. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy.
  4. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
  5. Beat in the vanilla and pumpkin puree with the last egg.
  6. Stir in the flour mixture, mixing until just incorporated.
  7. Pour the batter into the prepared muffin cups.
  8. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
  9. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Red Velvet Cupcakes with Cream Cheese Icing

1 1/4 cups flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/4 cup milk
10 drops red food colouring
1 teaspoons vanilla extract
Cream Cheese Frosting:
1/2 (8 ounce) package cream cheese, softened
2 tablespoons butter, softened
1 tablespoons sour cream
1 teaspoons vanilla extract
1/2 (16 ounce) box confectioners’ sugar

  1. Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
  2. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
  3. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
  4. Beat in eggs, one at a time.
  5. Mix in sour cream, milk, food color and vanilla.
  6. Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
  7. Spoon batter into muffin cups, filling each cup 2/3 full.
  8. Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean.
  9. Cool in pans on wire rack 5 minutes.
  10. Remove from pans; cool completely.
  11. For the frosting, beat cream cheese, softened, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners’ sugar until smooth.

Molten Chocolate Raspberry Cupcakes

1 cup unsalted butter
8 ounces semisweet chocolate chips
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour
1 (6 ounce) container raspberries, mixed with 1/2 cup sugar before serving
  1. Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
  2. Separately, beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.
  3. Add egg mixture into chocolate, beating until smooth.
  4. Beat in flour until just combined.
  5. Set oven rack to middle position; heat oven to 450 degrees F.
  6. Line a muffin tin with 8 extra-large muffin papers. Oil well and spoon the mixture in the cups.
  7. Bake until batter puffs but center is not set, 8 to 10 minutes.
  8. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
  9. Top each with raspberries and serve immediately.

Double Lemon Cupcakes

1 1/2 cups self-rising flour
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cups white sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 tablespoons lemon zest
1/2 cup whole milk, divided
2 tablespoons fresh lemon juice, divided
Lemon Cream Icing
1 cups chilled heavy cream
6 tablespoons confectioners’ sugar
1  tablespoons fresh lemon juice
  1. Preheat oven to 375 degrees F (190 degrees C). Line muffin tin with paper liners.
  2. Sift the flour and salt together in a bowl.
  3. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.
  4. Beat in the eggs one at a time, beating each egg until incorporated before adding the next.
  5. Mix in the vanilla extract and lemon zest.
  6. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix.
  7. Fill the prepared cupcake liners with batter 3/4 full.
  8. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
  9. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners’ sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.

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