These five cupcakes recipes will rock your work and your tastebuds, too.
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tin with paper liners.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy.
- Use a spoon to stir in the chocolate chips.
- In a large bowl, mix together the flour, remaining sugar, cocoa, baking soda and the rest of the salt.
- Make a well in the center and add the water, oil, vinegar and vanilla.
- Stir together until well blended.
- Fill muffin tins 1/3 full with the batter. Top each with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes, until a toothpick inserted comes out clean.
- Let cool five minutes, then transfer to a wire rack to cool completely.
Ginger Pumpkin Cupcakes
- Preheat an oven to 350 degrees F (175 degrees C). Line muffin tins with paper liners.
- Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and crystallized ginger in a bowl; set aside.
- Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy.
- Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next.
- Beat in the vanilla and pumpkin puree with the last egg.
- Stir in the flour mixture, mixing until just incorporated.
- Pour the batter into the prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes.
- 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
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
- Preheat oven to 350 degrees F. Line a muffin tin with paper liners.
- Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
- Beat in eggs, one at a time.
- Mix in sour cream, milk, food color and vanilla.
- Gradually beat in flour mixture on low speed until just blended. Do not overbeat.
- Spoon batter into muffin cups, filling each cup 2/3 full.
- Bake 20 to 25 minutes or until toothpick inserted into cupcake comes out clean.
- Cool in pans on wire rack 5 minutes.
- Remove from pans; cool completely.
- 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
- Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat.
- Separately, beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves.
- Add egg mixture into chocolate, beating until smooth.
- Beat in flour until just combined.
- Set oven rack to middle position; heat oven to 450 degrees F.
- Line a muffin tin with 8 extra-large muffin papers. Oil well and spoon the mixture in the cups.
- Bake until batter puffs but center is not set, 8 to 10 minutes.
- Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
- Top each with raspberries and serve immediately.
Double Lemon Cupcakes
- Preheat oven to 375 degrees F (190 degrees C). Line muffin tin with paper liners.
- Sift the flour and salt together in a bowl.
- In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy.
- Beat in the eggs one at a time, beating each egg until incorporated before adding the next.
- Mix in the vanilla extract and lemon zest.
- 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.
- Fill the prepared cupcake liners with batter 3/4 full.
- 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.
- 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.