Red Velvet Cupcakes

red velvet cupcake LDP

Red Velvet Cupcakes (with cream cheese surprise inside)

Yield:  2 dozens


1 box red velvet cake mix (prepared as package directs, except substitute milk for water)

1 8 oz. pkg cream cheese (room temperature

⅓ c. sugar

1 egg

1 dash salt

1 c. mini chocolate chips

Cream cheese frosting (optional)

 red velvet cupcake LDP2
  1. Preheat oven to 350 degrees.
  2. Beat cream cheese and sugar until light and fluffy. Add egg and salt. Beat again. Stir in chocolate chips. Refrigerate while making cake mix.
  3. Prepare cake mix as directed on package except substitute milk for water.
  4. Line cupcake pan with liners. This recipe makes about 30 cupcakes.
  5. Fill cupcake liners ½-2/3 full with red velvet cake mix.
  6. Add 1 T. cream cheese filling on top of cake mix.
  7. Bake as package directs for cupcakes. I baked mine 22 minutes.
  8. Let cool in cupcake pan for 5 minutes. Remove to wire rack to finish cooling.
  9. If desired, frost with cream cheese frosting.
  10. Store leftovers in refrigerator.


source:  littledairyontheprairie


Chocolate Cupcakes with Chocolate Cream Cheese Frosting

Chocolate cupcake IAB2

Ultimate Chocolate Cupcakes with Ultimate Chocolate Cream Cheese Frosting



1/2 cup (1 stick or 115g) unsalted butter

2 ounces semi-sweet baking chocolate

2 large eggs, at room temperature

3/4 cup (150g) granulated sugar

2 teaspoons vanilla extract

1/2 cup (115g) sour cream, room temperature

1/2 cup (42g) unsweetened cocoa powder

3/4 cup (95g) all-purpose flour

1/2 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

Chocolate Cream Cheese Frosting

12 ounces semi-sweet chocolate (chips or chopped)

1 1/2 cups (3 sticks or 345g) unsalted butter

8 oz. cream cheese, room temperature

2 cups (250g) confectioners sugar

1/4 cup (30g) unsweetened cocoa powder

4-5 tablespoons brewed hot coffee

 Chocolate cupcake IAB



  1. Preheat the oven to 350F degrees. This recipe makes 12-14 cupcakes, so prepare one pan (or maybe two) with cupcake liners.
  2. Melt the butter and chocolate together in the microwave. Microwave in 30-second increments, stirring in between each time. Set aside.
  3. In the bowl of a stand mixer with the whisk attachment; add the eggs, sugar, vanilla, and sour cream and whisk on medium speed until smooth. (about 1 minute)
  4. In a medium sized bowl, sift the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined.
  5. Add the cooled butter/chocolate to the stand mixer and whisk until smooth, about 30 seconds.
  6. Slowly add in the flour mixture, about 1/4 cup at a time with the stand mixer on low.
  7. As soon as you are done adding the flour turn the mixer off. (You do not want to over-mix!)
  8. The batter will be very thick.
  9. Fill the cupcake liners 2/3 of the way full with batter. Bake for 15-18 minutes. The center of the cupcake should spring back up if gently pressed.

Chocolate Cream Cheese Frosting

  1. Melt chocolate in the microwave, stirring every 30 seconds. (should be about 1 1/2 minutes total)
  2. Place room temperature butter and cream cheese in a stand mixer, starting on low, then increasing speed to medium-high. Cream together until light, fluffy, and a pale yellow.
  3. In a separate bowl, add 4 tablespoons of hot coffee to cocoa and stir. If the mixture is still very thick, you can add 1 more tablespoon of hot coffee.
  4. Turn the mixer off and add in cooled chocolate and cocoa/coffee mixture.
  5. Turn mixer on to the lowest setting and add in confectioners sugar, 1 cup at a time. Once incorporated, turn mixer on high for 1-2 minutes.
  6. Frosting will darken as it sets.
  1. Make sure cupcakes are cool before frosting.


source:  iambaker

Margarita cupcakes

Margarita cupcakes

Margarita cupcakes

 Yields:  1 doz



1 1/2 cups all-purpose flour

1 1/4 cups sugar

1/2 cup buttermilk, room temperature

1/2 cup (1 stick) unsalted butter, room temperature

2 eggs, room temperature

2 limes, juiced and zested

1 1/2 tablespoons tequila, optional

2 teaspoons baking powder

1/2 teaspoon vanilla extract

1/4 teaspoon salt


1 1/2 cups (3 sticks) unsalted butter, room temperature

3-4 cups powdered sugar, or to taste

1/4 cup freshly squeezed lime juice

2 tablespoons tequila, optional

2 teaspoons lime zest

1/2 teaspoon vanilla extract

1/8 teaspoon coarse salt


  1. Preheat oven to 350º F and line a muffin tin with 12 cupcake liners.
  2. In a small bowl, combine flour, baking powder and salt and mix together.
  3. In a large bowl or mixer, cream together butter and sugar for 4-5 minutes, or until butter is fluffy and lightened in color.
  4. Beat in eggs one at a time, waiting for each to be incorporated before adding the next one.
  5. Scrape down sides of bowl and mix in lime juice, tequila (if using), lime zest and vanilla extract.
  6. Working in batches, alternate between adding the dry and wet ingredients, beginning and ending with the dry. Mix batter until just incorporated, then let rest 10 minutes.
  7. Pour batter into cupcake molds, filling each 3/4 full, then place baking dish in oven and bake for 30 minutes, or until cupcakes are golden and tops are springy to the touch.
  8. Remove from oven and let cool completely.
  9. To make the frosting: beat sugar in a large bowl or mixer on high speed for 5 minutes, or until fluffy and lightened in color.
  10. Gradually mix in powdered sugar until incorporated, then beat in lime juice, tequila (if using), zest, vanilla extract and salt. Note: little by little, add more powdered sugar if you want a firmer frosting.
  11. Mix everything together one more time, then frost cooled cupcakes, garnish with fresh limes and serve immediately…enjoy!

source:  12tomatoes

Halloween Cupcakes

halloween cupcakes

Halloween Cupcakes

Chocolate Cupcakes

3/4 cup cocoa powder

1 1/2 cups AP flour

1 1/4 cups sugar

1 1/2 tsp baking soda

3/4 tsp baking powder

3/4 tsp salt

2 large eggs

3/4 cup warm water

3/4 cup buttermilk

3 tbsp canola oil

2 tsp pure vanilla extract

halloween cupcakes2


  1. Preheat oven to 350F and grease or line your muffin tin.
  2. In a large mixing bowl, combine the cocoa, flour, sugar, baking soda, baking powder, and salt.
  3. Add the eggs, water, buttermilk, and vanilla, and mix until the lumps are gone, scraping the bowl as you go along.
  4. Fill the muffin tins 3/4 full, and bake for 20-25 minutes, or until a toothpick pulls out clean.
  5. Let cool. To fill with pudding, slice off a circle in the top of the cupcake, much like you would when removing the top of a pumpkin for carving. Plop some pudding into the hole, and press the cupcake lid back down. Easy!


Halloween Buttercream


3/4 cup butter

3-4 cups icing sugar

1 tbsp vanilla

a few drops of orange food colouring


  1. Whip butter in bowl of a stand mixer.
  2. Gradually add icing sugar and vanilla until desired consistency is reached. Beat in food colouring until evenly orange.
  3. If icing is too thick, add a tsp of milk or cream at a time until it softens

source:  leannebakes

Candy Corn Ghost Cupcakes

J -Candy Corn

Candy Corn Ghost Cupcakes

 Yields:  12 pcs
Baking temp: 350F
Baking time: 20 mins


For the Cupcakes

1 1/3 c. all-purpose flour

1 1/4 tsp. baking powder

1/2 tsp. kosher salt

6 tbsp. unsalted butter, at room temperature

1 c. sugar

1 large egg plus 1 egg white, at room temperature

1 1/2 tsp. vanilla extract

1/2 c. milk

1 to 2 drops yellow food coloring

1 to 2 drops orange food coloring

For the Frosting

1 c. unsalted butter, softened

3 to 4 c. confectioner’s sugar

2 to 4 tbsp. vanilla extract

1/2 tsp. kosher salt

1 drop yellow food coloring

1 drop orange food coloring

Royal icing eyes, for garnish


  1. Make cupcakes: Heat oven to 350 degrees F. Fill cupcake pan with liners; set aside.
  2. Sift together flour, baking powder, and salt in a large bowl. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugar until light and fluffy. Add egg and beat until combined; scrape down bowl, beat in egg white. Add vanilla and beat until combined.
  3. Alternate adding flour and milk, beginning and ending with flour mixture.
  4. Evenly divide batter into three separate bowls and color two portions, one with yellow food coloring and the other with orange food coloring. Divide batter evenly among liners until they’re three-quarters full.
  5. Bake until tops are golden and spring back when slightly pressed, about 20 minutes. Remove from oven and transfer cupcakes to a wire rack to let cool completely.
  6. Make frosting: In the bowl of a stand mixer fitted with a paddle attachment, beat butter until slightly whipped. Add 1 cup confectioner’s sugar at a time, beating on low until slightly blended, about 5 seconds. Increase speed to high and beat until fully incorporated, 5 to 7 seconds more. Repeat with remaining confectioner’s sugar. Add two tablespoons heavy cream and vanilla and beat to combine. Add remaining heavy cream as needed to achieve desired consistency. Add salt and beat to combine. Evenly divide frosting into three separate bowls and color two portions, one with yellow and the other with orange. Fill three pastry bags with each color. (Fit yellow and orange pastry bag with a closed star tip; fit white pastry bag with a round tip.) Pipe three layers with each color. Finish with royal icing eyes.

source:  delish

Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting


Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Yield:  12 cupcakes


1 cup all-purpose flour

1 teaspoon pumpkin pie spice

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup pumpkin puree

1/2 cup sugar

1/2 cup brown sugar, packed

1/2 cup vegetable oil

2 large eggs

For the cinnamon cream cheese frosting

12 tablespoons unsalted butter, at room temperature

1 (8-ounce) package cream cheese, at room temperature

3 cups confectioners’ sugar

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

9 mellowcreme pumpkins candy, for garnish


  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flour, pumpkin pie spice, baking powder, cinnamon, baking soda and salt.
  • In a large glass measuring cup or another bowl, whisk together pumpkin puree, sugars, vegetable oil and eggs.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in center comes out clean. Remove from oven and cool completely on a wire rack before frosting.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and cream cheese on medium speed until light and fluffy, approximately 2-3 minutes. With the mixer on low speed, gradually add confectioners’ sugar, beating just until incorporated. Add vanilla and cinnamon until well combined. Increase speed to medium high and beat until frosting is light and fluffy, approximately 1-2 minutes.
  • Use a small offset spatula or a pastry bag fitted with decorative tip #807 to frost the cupcakes, garnished with pumpkins candy, if desired.

source:  damndelicious

White Chocolate Pumpkin Cupcakes

White Chocolate Pumpkin Cupcakes

Yields:  18 pcs

Baking temp: 350°F

Baking time: 16-18 mins
Total time: 57 mins


Pumpkin Cupcakes

1 Cup Flour
1/2 TSP Baking Powder
1/2 TSP Coarse Salt
1/2 TSP Ground Cinnamon
1/2 TSP Ground Ginger
1/8 TSP Grated Nutmeg
1/8 TSP Ground All Spice
1/2 Cup Brown Sugar
1/2 cup sugar
1 Stick Unsalted Butter
2 Large Eggs
7oz Pumpkin Puree

White Chocolate Pumpkin Icing

1 White Chocolate Philadelphia Indulgence Cream Cheese
1 Stick Unsalted Butter
4 Cups Powdered Sugar
3-5 TBS Milk
1 Duncan Hines Frosting Creations Pumpkin Spice Flavor Packet


  1. Preheat oven to 350. Mix together flour, baking powder, coarse salt, ground ginger, cinnamon, grated nutmeg, and all spice in a bowl.
  2. In the bowl of a mixer, combined brown sugar, sugar, melted butter, and eggs. Mix well.
  3. Slowly add in dry ingredients until smooth. Mix in pumpkin puree.
  4. Add 3 TBS of batter to each cupcake liner. Bake for 16-18 minutes at 350.

Now on to the white chocolate pumpkin icing.

  1. Beat butter until soft, add it cream cheese and beat together until well blended.
  2. Add in 4 cups of powdered sugar.
  3. Add in 3-5 table spoons of milk. I use 3 because I like mine to be more stiff. The more milk you add the softer and smoother it will become.
  4. Mix in pumpkin spice flavor creation packet.
  5. Once your cupcakes are nice and cool pipe a nice smooth swirl of yumminess on top of them and enjoy! I only use a round tip when piping with any cream cheese icing because it doesn’t hold up well to design tips. This icing even crusts just a small bit…

source:  makebakecelebrate