Paper Cupcakes Recipes
BASIC CUPCAKES
Make and share this Basic Cupcakes recipe from Food.com.
Provided by Sam 3
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Place all ingredients in a bowl and beat together until mixture is smooth.
- Line muffin pan.
- Half fill each muffin paper with batter.
- Bake 18 to 20 minutes or until toothpick comes out clean.
- Frost as desired.
Nutrition Facts : Calories 161.9, Fat 8.6, SaturatedFat 5.1, Cholesterol 51.3, Sodium 206.9, Carbohydrate 19.3, Fiber 0.3, Sugar 11.2, Protein 2.2
VANILLA CUPCAKES
For chocolate cupcakes, substitute 1/2 cup cocoa powder for 1/2 cup all-purpose flour.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 1 dozen
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees. Line a cupcake pan with paper liners; set aside.
- In a medium bowl, sift together flour, baking powder, and salt. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, one at a time; scrape down bowl, and beat in vanilla.
- Add flour mixture and milk alternately, beginning and ending with flour mixture.
- Divide batter evenly among liners, about three-quarters full each. Bake until golden and tops spring back to touch, about 20 minutes, rotating pan once if needed. Transfer pans to wire rack; cool completely.
SUPER-EASY CUPCAKES
You don't need a special occasion! Cupcakes are a fun and easy way to make and eat cake anytime.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Place paper baking cup in each of 24 regular-size muffin cups, or grease and flour muffin cups.
- Beat all ingredients except Frosting in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Fill muffin cups about 1/2 full.
- Bake about 15 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan; cool. Frost.
Nutrition Facts : Calories 110, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Cupcake, Sodium 210 mg
POPCORN CUPCAKES (SO CUTE!)
My youngest daughter entered these into the fair a few years back and won a 2nd place ribbon. So cute! You can use your favorite cake batter and icing recipe. To make the popcorn band your will need scissors, white construction paper and blue and/or red markers, or you can create something on a color printer such as we did. You will also need a clean paintbrush to add "butter" to the "popcorn". I think this came from Family Fun Magazine.
Provided by Cook4_6
Categories Dessert
Time 10m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Frost the cupcake with white icing. To create each piece of "popcorn," cut one mini marshmallow in half and squish the two pieces back together into a whole mini marshmallow, pinching firmly. Pile the finished popcorn onto the frosted cupcake.
- For a buttery look, either dilute a drop of yellow food coloring in water and brush it on with a clean paintbrush or mix pastel yellow marshmallows in with the white.
- To make the band, cut a strip of construction paper about 1 1/4 inches by 8 inches, or to fit your cupcake, and decorate as shown.
- If you're creating many cupcakes, design just one band and color photocopy it. Wrap the band around the cupcake and secure with tape.
Nutrition Facts : Calories 89, Fat 0.1, Sodium 22.4, Carbohydrate 22.8, Sugar 16.1, Protein 0.5
SOUR CREAM CHOCOLATE CUPCAKES
Sour cream adds rich flavor and tender texture to these classic chocolate cupcakes. ...MORE+ LESS-
Provided by Betty Crocker Kitchens
Categories Dessert
Time 55m
Yield 36
Number Of Ingredients 16
Steps:
- Heat oven to 350°F. Line 36 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups, filling each 1/2 full.
- Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan; place on cooling rack. Cool completely.
- In medium bowl, beat all frosting ingredients with electric mixer on medium speed until smooth and spreadable. If necessary, stir in additional milk, 1 teaspoon at a time. Spread frosting over cupcakes.
Nutrition Facts : @id https, Calories 240, Carbohydrate 32 g, Cholesterol 30 mg, Fat 2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Cupcake, Sodium 160 mg
THE BEST HOMEMADE CUPCAKES
After trying and tweaking multiple recipes, I've created one that works beautifully. These are super moist, delicious homemade cupcakes. Top with your favorite frosting and enjoy! Our children devour these, even without icing!
Provided by OzGal
Categories Desserts Cakes Yellow Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
- Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 26.8 g, Cholesterol 16.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 127 mg, Sugar 17.5 g
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