Spring Polka Dot Cupcakes Recipes

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POLKA-DOT CUPCAKES



Polka-Dot Cupcakes image

These cupcakes, which are flavored with orange zest, can be made ahead and kept in airtight containers at room temperature overnight or in the freezer up to one week. Decorated cupcakes will keep at room temperature up to three hours.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Yield Makes 26

Number Of Ingredients 13

3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter
2 cups sugar
4 large eggs
Finely grated zest of 1 orange
1 cup milk
8 ounces cream cheese (not whipped)
4 tablespoons unsalted butter
3/4 cup confectioners' sugar
1 tablespoon milk
1 teaspoon pure vanilla extract

Steps:

  • Preheat oven to 350 degrees with racks in top and bottom thirds. Line twenty-four muffin cups (1-cup capacity) with paper or foil liners, and set aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
  • Combine butter and sugar in a large bowl; beat until pale and fluffy, about 2 minutes. Add eggs one at a time, mixing well after each addition. Add orange zest. Beat in flour mixture and milk in three alternating batches, beginning and ending with flour mixture. After each addition, beat until just combined, scraping down sides and bottom of bowl as necessary.
  • Fill prepared muffin cups with about 1/4 cup batter. Bake, rotating pans once, until cupcakes are just golden brown and spring back to the touch, 18 to 20 minutes. Let cupcakes cool in tins, about 5 minutes, then turn them out onto wire racks. Repeat with any remaining batter. Let cool completely.
  • Beat cream cheese, butter, and sugar in a small bowl until just smooth. Add milk and vanilla; beat frosting until combined. Use immediately.

SPRING POLKA DOT CUPCAKES



Spring Polka Dot Cupcakes image

Dot the day with deliciously simple and colorful cupcakes.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 24

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ white cake mix
Water, vegetable oil and egg whites called for on cake mix box
1 box (4-serving size) Jell-O™ orange-flavored gelatin
3 cups powdered sugar
1/3 cup butter or margarine, softened
1 teaspoon vanilla
2 to 3 tablespoons milk
Yellow, red and blue food colors
1/3 cup white baking chips

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
  • Make cake batter as directed on cake mix box, adding gelatin with the water. Divide batter evenly among muffin cups (about two-thirds full).
  • Bake 22 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
  • Meanwhile, in medium bowl, beat powdered sugar and butter with spoon or with electric mixer on low speed until well blended. Beat in vanilla and 2 tablespoons of the milk. Gradually beat in just enough of the remaining milk to make frosting smooth and spreadable. Divide frosting among 4 small bowls. Stir 6 drops yellow food color into frosting in one bowl. Stir 4 drops red food color into frosting in second bowl. Stir 6 to 8 drops blue food color into frosting in third bowl. Stir 4 drops yellow and 2 drops red food color into frosting in fourth bowl.
  • Frost 6 cupcakes with each color of frosting. Poke 4 or 5 white vanilla baking chips, flat side up, into frosting on each cupcake to look like polka dots. Store loosely covered.

Nutrition Facts : Calories 220, Carbohydrate 36 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Cupcake, Sodium 180 mg, Sugar 28 g, TransFat 0 g

POLKA DOT PUMPKIN CUPCAKES



Polka Dot Pumpkin Cupcakes image

Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.

Provided by Allrecipes Member

Time 1h15m

Yield 18

Number Of Ingredients 10

½ cup cream cheese
1 large egg
2 tablespoons granulated sugar
⅔ cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 (16 ounce) package pound cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
⅓ cup water
2 large eggs eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

Steps:

  • PREHEAT oven to 325 degrees F. Grease or paper-line 18 muffin cups.
  • BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
  • COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.
  • BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 23.3 g, Cholesterol 54.4 mg, Fat 11 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 207.3 mg, Sugar 16.5 g

POLKA DOT PUMPKIN CUPCAKES



Polka Dot Pumpkin Cupcakes image

Miniature chocolate chips dot these rich pumpkin and cream cheese cupcakes. No frosting required for these treats.

Provided by Allrecipes Member

Time 1h15m

Yield 18

Number Of Ingredients 10

½ cup cream cheese
1 large egg
2 tablespoons granulated sugar
⅔ cup NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 (16 ounce) package pound cake mix
1 cup LIBBY'S® 100% Pure Pumpkin
⅓ cup water
2 large eggs eggs
2 teaspoons pumpkin pie spice
1 teaspoon baking soda

Steps:

  • PREHEAT oven to 325 degrees F. Grease or paper-line 18 muffin cups.
  • BEAT cream cheese, egg and granulated sugar in small mixer bowl until smooth. Stir in morsels.
  • COMBINE cake mix, pumpkin, water, eggs, pumpkin pie spice and baking soda in large mixer bowl; beat on medium speed for 3 minutes. Pour batter into prepared muffin cups, filling 3/4 full. Spoon about 1 tablespoon topping over batter.
  • BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Nutrition Facts : Calories 201.8 calories, Carbohydrate 23.3 g, Cholesterol 54.4 mg, Fat 11 g, Fiber 0.6 g, Protein 3.7 g, SaturatedFat 4.5 g, Sodium 207.3 mg, Sugar 16.5 g

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