Mmmm..cupcakes

{recipe & pic from} Your homebased mom

Orange Creamsicle Cupcakes

Printable Recipe

from Better Homes and Gardens

1 3 oz. package orange flavored gelatin

1 2 layer size white cake mix

1 small box of cheesecake instant pudding and pie filling mix

1 1/4 C orange juice

4 eggs

1/3 C vegetable oil

1 tsp vanilla

Preheat oven to 350 degrees.  Line cupcake pan with liners (makes about 24-27 cupcakes).  Set aside 2 tsp of the orange gelatin for frosting.

In a bowl mix together the remaining gelatin, cake mix, pudding mix, orange juice, eggs, oil and vanilla.

Fill muffin cups with batter – about 2/3 full.  Bake for 18 – 20 minutes or until the toothpick comes out clean.  Cool cupcakes before frosting.

Frosting:

1 8 oz package cream cheese

1/2 C butter

2 tsp vanilla

5-6 C powdered sugar

Reserved orange gelatin

1 tsp finely shredded orange peel

orange food coloring if desired

Soften cream cheese and butter at room temperature for at least 30minutes.  In a large bowl beat butter, cream cheese, reserved gelatin, orange peel and vanilla until light and fluffy.  Add in powdered sugar until desired consistency is achieved. Add in orange food coloring if desired.

Best Chocolate CAKE

Best Chocolate Cupcakes {or Cake}
by Kevin and Amanda {via Sweet Treats and More}

1 box devil’s food cake mix
1 package Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs, beaten
1/2 cup milk
1 tsp vanilla
2 cups mini semisweet chocolate chips 

Preheat oven to 350 degrees F. In a VERY large bowl (4 qt), mix together everything except chocolate chips. Batter will be thick. Stir in the chocolate chips. Pour batter into cake pan of choice (I normally use two 9-inch pie pans). For cooking time, I use the cooking times on the back of the devil’s food cake box as a guide and usually add 10 mins to whatever it says. Then I do the toothpick check, and if it’s not done, I check on it every 5 mins after that. :) It usually takes around 45 mins for two, 9-inch pie pans.

Buttercream Frosting

1 cup shortening (crisco)
4 cups powdered sugar
1/4 tsp salt
1 tsp vanilla extract (I used almond extract)
1/3 cup heavy whipping cream

In a mixing bowl, cream shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla, and whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy.

Sugar Cookie Cupcake

{recipe & pic from} Baked Perfection

Sugar Cookie Cupcakes
recipe by Baked Perfection 

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

In a medium bowl combine the flour, baking soda, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Recipe makes approximately 30 cupcakes.

Very Vanilla Frosting

recipe by Baked Perfection

2 sticks of butter, softened

6 cups powdered sugar

pinch of salt

3 tablespoons vanilla extract

2 -4 tablespoons milk

Beat butter and vanilla until creamy. Add salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Double Chocolate Cookie Dough Cupcakes

{recipe& pic from} bakingjunkie.com

~Adapted from the Chocolate Chip Cookie dough Cupcakes from annies-eats.com~

I may just have to try both versions! YUMM!

Cupcakes:
1 box Devil’s Food Cake Mix (I use Duncan Hines)
1/3 cup water
1 1/3 cup vegetable oil
4 eggs

Preheat oven to 350 degrees. Combine all ingredients and mix well. Pour into cupcake liners, about 2/3 full. Bake for approximately 25 minutes or until toothpick inserted into center comes out clean. Cool completely.

Filling: 
4 Tbsp salted butter, at room
6 Tbsp packed brown sugar
1/2 tsp vanilla
1 cup + 2 Tbsp flour
7 oz (1/2 can) sweetened condensed milk
1/4 cup mini semi-sweet chocolate chips

Cream together butter and sugar for approximately 2 minutes. Add in vanilla, then flour, and lastly sweetened condensed milk. Stir in chocolate chips. Cover with plastic wrap and place in the refrigerator for about an hour to let the filling firm.

Frosting:
3 sticks salted butter, room temperature
3/4 cup packed brown sugar
3 1/2 cups powdered sugar
1 cup flour
3/4 tsp salt
3 Tbsp milk
2 1/2 tsp vanilla

Cream together butter and brown sugar. Add powdered sugar in increments until smooth. Add in the flour and salt. Then add the remaining liquid ingredients.

Once cupcakes have cooled cut a cone shaped portion out of the center of each using a small paring knife. Discard these sections. Roll a small amount of the filling mixture into balls and place inside each cupcake. Frost cupcakes and garnish with mini chocolate chips if desired.

Orange Cupcakes

OH YUMM!

Orange Cupcakes 
{recipe from Good Things Utah}

Ingredients:

• 1 cup (2 sticks) unsalted butter, softened
• 3 cups cake flour
• 1 cup buttermilk
• 4 eggs
• 4 egg yolks
• 2/3 cup vegetable oil
• 2 teaspoons vanilla
• 1 tablespoon grated orange zest (1 orange)
• 2 cups sugar
• 1/4 cup packed brown sugar
• 1 tablespoon baking powder
• 1 teaspoon salt

Preheat oven to 350 degrees. Line cupcake tin with cupcake liners.
In a small bowl, combine the sugar, brown sugar, baking powder, and salt. Stir together. Set aside.
Beat the butter about 2 minutes in a large mixing bowl. Beat in cake flour, buttermilk, eggs, egg yolks, vegetable oil, and vanilla, beating in between each addition to combine ingredients. Keep beating until smooth. Add sugar mixture and beat until smooth. Add orange zest and beat just enough to mix it in.
Spoon into cupcake liners about 3/4 full. Bake 20 minutes at 350 degrees, or until a toothpick inserted into the center of the cupcake comes out clean.

Orange Cream Frosting

Ingredients:

• 2 tablespoons heavy whipping cream
• 1 cup (2 sticks) unsalted butter, softened
• pinch of salt
• 1/2 teaspoon vanilla
• 2 tablespoons orange juice
• 1 tablespoon grated orange zest (1 orange)
• 4 cups powdered sugar

Add whipping cream and butter to a mixing bowl. Beat together until smooth. Add salt, vanilla, orange juice, orange zest, and 1 cup powdered sugar. Add powdered sugar one cup at a time and beat on high until frosting is smooth.

Candy Corn Cupcakes

{recipe & pic from} your home based mom

Does it get any cuter!!!
Candy Corn cupcakes are sure to be the hit

of any Halloween Party you have to attend this next week!

Make your favorite white cake recipe or use a cake mix. You divide your cake batter in half, adding yellow to one and orange to the other. Add the yellow batter first into the cupcake liners and then freeze the batter for about 10 minutes and then add the layer of orange and bake! Bake for 18-20 minutes or until a toothpick comes out clean.
The white frosting on the top makes it look just like a piece of candy corn!

Coconut Cupcakes

{recipe & pic from} food network

barefoot contessa's coconut cupcakes
ingredients

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

for the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

directions

preheat the oven to 325 degrees

in the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. with the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. add the vanilla and almond extracts and mix well.in a separate bowl, sift together the flour, baking powder, baking soda, and salt. in 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.

mix until just combined.

fold in 7 ounces of coconut.

line a muffin pan with paper liners.

fill each liner to the top with batter.

bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. allow to cool in the pan for 15 minutes. remove to a baking rack and cool completely.

meanwhile, make the frosting.

in the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. add the confectioners' sugar and mix until smooth.

frost the cupcakes and sprinkle with the remaining coconut.