what are some ideas for cupcake recipes?

My favorites:

Boston Creme Cupcakes

http://www.foodnetwork.com/recipes/sandra-lee/bost...

Ice Cream Cone Cakes

http://www.bettycrocker.com/recipes/ice-cream-cone...

Strawberry and Mascarpone Filled Cupcakes ( I didn't try it, but it is a great idea )

http://www.foodnetwork.com/recipes/giada-de-lauren...

Strawberry-Lime Stuffed Cupcakes ( I didn't try this, too)

http://www.foodnetwork.com/recipes/food-network-ki...

Hope that helps!

Since it's summer time when I want a cupcake I want something lighter than chocolate like coconut and lime. Lemon, strawberry. Think fruit for summer.

A good place to start would be allrecipes.com. Bettycrocker.com is another site with some awesome cupcake ideas for summer.

I just can't find my recipe links at the moment, lol, sorry.

Carrot cake cupcakes with a cream cheese frosting and then draw a little carrot on the top of each one.

Lemon!!

Cake:

1 package lemon cake mix

1 cup sour cream

3/4 cup water

3/4 cup oil (I only used 1/2cup)

4 eggs

1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. For 24 cupcakes, bake at 350 degrees for 20 minutes. For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake!

The cupcakes will fall slightly as they cool -- it just makes more space for frosting!

Lemon Buttercream Frosting:

1 cup (2 sticks) butter, very soft

6-8 cups powdered sugar

1/2 cup fresh lemon juice

1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

Or CHOCOLATE!!

Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream

(Cupcake recipe adapted from Hello Cupcake)

Cupcake Ingredients:

1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix

1 cup buttermilk

1/2 cup vegetable or canola oil

1 tsp. cinnamon

1/2 tsp. chili powder

1/4 tsp. cayenne

4 eggs

Frosting Ingredients:

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

1/2 cup unsweetened cocoa powder (I prefer dark chocolate cocoa, but any works!)

1/4 cup milk

1 tsp. cinnamon

2 1/2 cups powdered sugar (more or less to achieve desired consistency)

Method:

To Make Cupcakes:

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.

Add the first six cake ingredients (cake mix through cayenne) together in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick, 2 minutes longer.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.

To Make Frosting:

Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add cocoa powder and cinnamon and mix on low-speed until combined. Gradually add in the milk and powdered sugar, alternately, until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)