Sunday, November 27, 2011

Cupcake Recipes

Here are some cute and delicious cupcake recipes. Enjoy!
                                   Black Forest Cupcakes


  • 1 (18.25-ounce) box devil's food cake mix
  • 1 1/3 cups black cherry soda
  • 1/2 cup vegetable oil
  • 3 eggs
  • 1 container vanilla frosting
  • 2 teaspoons cherry extract
  • 1 to 2 drops pink food coloring
  • 24 whole maraschino cherries with stems


Preheat oven to 350 degrees F. Line 2 (12-cup) muffin tins with paper liners.
In a large bowl combine cake mix, soda, vegetable oil and eggs. Using a hand mixer combine all ingredients, batter will still be somewhat lumpy. Pour batter into muffin cups. Bake 19 to 22 minutes, turning the pans halfway through baking. Remove to a rack and allow to cool completely.
In a large bowl combine frosting, extract and pink food coloring. When cupcakes are cool ice with pink cherry frosting and top each with maraschino cherry

Banana Toffee Cupcakes



  • 2 ounces unsalted butter
  • 2 1/2 ounces light brown sugar
  • 2 ounces granulated sugar
  • 1 3/4 ounces whole egg
  • 6 1/4 ounces ripe banana puree
  • 7 ounces cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 1/2 ounces chocolate toffee candy bar bits
  • 2 ounces buttermilk

Dulce de Leche Toffee Filling:

  • 7 ounces prepared dulce de leche (available at Latin-American grocery stores)
  • 3 1/2 ounces chocolate toffee candy bar bits

Caramel Cream Cheese Icing:

  • 7 1/2 ounces butter, softened
  • 24 ounces cream cheese
  • 12 ounces powdered sugar
  • 1 1/2 teaspoons vanilla extract
  • 9 ounces prepared dulce de leche (available at Latin-American grocery stores)
  • Freeze-dried chocolate chip ice cream (recommended: Astronaut Foods)
  • Miniature chocolate chips

See full recipe and directions at:

Lemon Blueberry Cupcakes




  • 2 sticks butter
  • 8 ounces cream cheese
  • 1 teaspoon vanilla extract
  • Juice and zest of 1 lemon
  • 10 to 12 cups powdered sugar


For the cupcakes: Preheat the oven to 350 degrees. Line cupcake tins with 24 paper liners.
Mix the flour, soda and salt together in a bowl. Set aside. Add the butter and sugar to a mixing bowl and cream until light and fluffy. Add the eggs 1 at a time and mix thoroughly. Add the vanilla and lemon zestand mix to combine. Add the dry mixture in 3 parts alternating with the sour cream, ending with dry mixture. Stir in the blueberries. Fill the prepared tins two-thirds full and bake 16 to 20 minutes. Cool.
For the frosting: Cream the butter and cream cheese until smooth. Add the vanilla, lemon zest and juice and blend until combined. Add the powdered sugar gradually until combined.
Frost the cooled cupcakes with the cream cheese frosting.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.


  1. Really cute cupcakes!

    Lynette - Sweet Posy Dreams
    Etsy Blog Team

  2. mmmhhh!!! these look delish!!!

    Maria Corcuera from from Etsy Blog Team