anyone have a yummy cupcake recipe?

strawberry cupcakes-

Ingredients

10 tablespoons butter, room temperature

3/4 cup white sugar

3 eggs

1 teaspoon strawberry extract

1 3/4 cups self-rising flour

1/4 teaspoon salt

1/4 cup finely chopped fresh strawberries, drained

Directions

1.Preheat the oven to 325 degrees F (165 degrees C). Grease 12 cupcake pan cups or line with paper liners.

2.In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry extract. Combine the self-rising flour and salt; stir into the batter just until blended. Fold in strawberries last. Spoon the batter into the prepared cups, dividing evenly.

3.Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting.

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chocolate candy cane cupcakes-

Ingredients

5 (1 ounce) squares BAKER'S Semi-Sweet Chocolate, divided

1 (18.25 ounce) package (2 layer size) chocolate cake mix

1 (3.9 ounce) package JELL-O Chocolate Instant Pudding

4 eggs

1 cup BREAKSTONE'S Sour Cream

1/2 cup oil

1/2 cup water

6 small candy canes, crushed, divided

1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Directions

1.Heat oven to 350 degrees F. Chop 4 chocolate squares; set aside. Beat cake mix, pudding mix, eggs, sour cream, oil and water with mixer on low speed until moistened. Beat on medium speed 2 min. Stir in chopped chocolate and 2 Tbsp. candy. Spoon into 30 paper-lined 2-1/2-inch muffin cups.

2.Bake 20 to 23 min. or until toothpick inserted in centers comes out clean. Cool completely.

3.Frost cupcakes with COOL WHIP. Melt remaining chocolate; drizzle over cupcakes. Top with remaining candy.

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chocolate chip cookie dough cupcakes-

Ingredients

1 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon sea salt

1/2 cup butter, softened

1/4 cup white sugar

1/2 cup brown sugar

1 egg

2 teaspoons vanilla extract

1 cup miniature semisweet chocolate chips

1 (18.25 ounce) box yellow cake mix

1 1/3 cups water

1/3 cup canola oil

3 eggs

Directions

1.Whisk together the flour, baking soda, and sea salt; set aside. Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Add 1 egg and the vanilla extract and beat until smooth. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine. Form the dough into tablespoon-sized balls; place onto a baking sheet, and freeze until solid, about 2 hours.

2.Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

3.Beat 3 eggs in a large bowl with an electric mixer to break up. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Spoon into the prepared cupcake liners, filling each 2/3 full. Place a frozen cookie dough ball on the top center of each cupcake.

4.Bake in the preheated oven until a toothpick inserted into the cake portion of the cupcake (not the cookie dough ball) comes clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

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red velvet cupcakes-

Ingredients

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

4 eggs

1 cup sour cream

1/2 cup milk

1 (1 ounce) bottle McCormick® Red Food Color

2 teaspoons McCormick® Pure Vanilla Extract

Vanilla Cream Cheese Frosting:

1 (8 ounce) package cream cheese, softened

1/4 cup butter, softened

2 tablespoons sour cream

2 teaspoons McCormick® Pure Vanilla Extract

1 (16 ounce) box confectioners' sugar

Directions

1.Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.

2.Beat butter and sugar in large bowl with electric mixer on medium speed 5 minutes or 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 30 paper-lined muffin cups, filling each cup 2/3 full.

3.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. Frost with Vanilla Cream Cheese Frosting.

4.Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

red velvet cupcakes

ingredients:

3/4 cup granulated sugar

2 1/2 tablespoons vegetable shortening

1 large egg

1 cup all-purpose flour

1 1/2 tablespoons unsweetened cocoa

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup low-fat buttermilk

1 tablespoon red food coloring

1 teaspoon white vinegar

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

Cream Cheese Frosting

Cream Cheese Frosting

directions:

Preheat oven to 350°.

Place 12 paper muffin cup liners in muffin cups. Set aside.

Combine granulated sugar and shortening in a bowl; beat with a mixer at medium speed until well blended. Add egg; beat until creamy.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, baking soda, and salt in a medium bowl. Combine buttermilk and next 4 ingredients in a small bowl. Add flour mixture and buttermilk mixture alternately to sugar mixture, beginning and ending with flour mixture, stirring with a whisk just until smooth. Spoon batter evenly into prepared muffin cups. Bake at 350° for 16 to 18 minutes or until a wooden pick inserted in center of cupcake comes out clean. Cool completely on a wire rack.

Spread about 1 1/2 tablespoons Cream Cheese Frosting over tops of cupcakes.

makes about a dozen

enjoy

Joyofbaking.com

go to foodgawker.com and type in "cupcake" in the search engine. i can guarantee you'll find something!

Although adults may only think of monsters around Halloween, they're a fun theme for kids' parties year-round. Two cupcakes stacked one on top of another make a spooky monster's head. Let the kids decorate their own cupcakes with colored frosting, candy corn and other small candies, and licorice for hair.

Top ideas for dinner tonight:

30-minute (or less) spring dinners

Quick and easy chicken dishes

Garden-fresh entrée salads

ingredients

Baked cupcakes

1 can vanilla frosting

Green paste food coloring

Candy corn

Small candies

String licorice

Fruit leather

Gel frosting

directions

Tint half of the vanilla frosting with green paste food coloring. Frost the top of one cupcake with some of the remaining vanilla frosting. Remove the paper from another cupcake. Frost the entire cupcake with green frosting. Press top of green frosted cupcake into the top of the other paper-lined cupcake, leaving a gap in front. Place candy corn in the gap to form teeth.

Decorate cupcakes with small candies, string licorice, fruit leather, and gel frosting to complete the monster's face.

Make-Ahead Tip: Store decorated cupcakes in airtight container up to 1 day.

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Cookies and cream make an undeniably delicious combination, especially when packaged into scrumptious cupcakes. Starting with a white cake mix means these cupcakes are simple to make. This recipe calls for a creamy white frosting but you can also use nondairy whipped topping, too. Topped with a miniature sandwich cookie, these make a great dessert for a child's birthday party.

Top ideas for dinner tonight:

30-minute (or less) spring dinners

Quick and easy chicken dishes

Garden-fresh entrée salads

ingredients

1 package 2-layer-size white cake mix

1 cup coarsely crushed chocolate sandwich cookies with white filling

Creamy White Frosting

24 miniature chocolate sandwich cookies with white filling

directions

Preheat oven to 350 degrees F. Line 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake mix according to package directions, folding crushed cookies into batter. Spoon batter into prepared cups, filling each about half full.

Bake according to package directions. Cool in pan on wire racks for 5 minutes. Remove cupcakes from pan and cool completely.

Use a pastry bag with star tip to pipe Creamy White Frosting on each cupcake or spread frosting on cupcakes. Top each cupcake with a miniature cookie. Makes 24 cupcakes.

Creamy White Frosting: In a large mixing bowl, combine 1/2 cup shortening and 1 teaspoon vanilla. Beat with electric mixer on medium to high speed for 30 seconds. Slowly add 1 1/4 cups powdered sugar, beating well. Add 1 tablespoon milk. Slowly beat in 1 cup additional powdered sugar. Beat in enough additional milk, 1 tablespoon at a time, to make frosting spreadable. Makes about 1 3/4 cups.

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Flavored with ginger, cinnamon, and molasses, these crackly-topped low-calorie cupcakes will remind you of gingersnap cookies. Using egg whites instead of whole eggs keeps the calorie count low in these heart-healthy treats. Make these delicious cupcakes ahead of time and freeze for up to a month, if desired.

Top ideas for dinner tonight:

30-minute (or less) spring dinners

Quick and easy chicken dishes

Garden-fresh entrée salads

ingredients

1 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/4 teaspoon baking soda

Dash salt

1 slightly beaten egg white

1/3 cup molasses

1/3 cup water

3 tablespoons cooking oil

Sifted powdered sugar (optional)

directions

Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.

In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.

Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).

Make ahead tip: Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.