Super Quick Mix Cupcakes Recipes

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SUPER-EASY CUPCAKES



Super-Easy Cupcakes image

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

3 cups Original Bisquick™ mix
1 cup sugar
1 cup milk or water
1/4 cup shortening
2 teaspoons vanilla
2 eggs
Favorite frosting, if desired

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

SUPER QUICK MIX CUPCAKES



Super Quick Mix Cupcakes image

These cupcakes are always popular with the kids. Makes a lovely white, soft cake with a golden top. You can make them in the small patty tins or in muffin tins. Top them with some frosting or turn them into butterfly cakes. Unlucky for me...this recipe is not gluten free. Makes approx. 12 large or 24 small cupcakes

Provided by Jubes

Categories     Dessert

Time 25m

Yield 12-24 serving(s)

Number Of Ingredients 7

2 cups self-raising flour
1/4 teaspoon salt
3/4 cup caster sugar (aka superfine sugar)
1 teaspoon vanilla essence
125 g butter, softened (4oz)
2 eggs
3/4 cup milk

Steps:

  • Sift the flour, salt and sugar into a large mixing bowl.
  • Add all remaining ingredients and beat slowly for one minute and then on a higher speed for two minutes.
  • Spoon into paper lined trays and bake 10-15 minutes at 180°C.
  • Cool on a wire rack and decorate as desired.

Nutrition Facts : Calories 219.4, Fat 10, SaturatedFat 6, Cholesterol 59.6, Sodium 391.8, Carbohydrate 28.8, Fiber 0.6, Sugar 12.7, Protein 3.7

SUPER S'MORES CUPCAKES



Super S'Mores Cupcakes image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 2h25m

Yield 24 cupcakes

Number Of Ingredients 20

1 1/2 cups graham cracker crumbs
4 tablespoons (1/2 stick) butter, melted
1/4 cup sugar
2 cups all-purpose flour
2 cups sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, at room temperature
1 cup warm water
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
8 large egg whites, at room temperature
2 cups sugar
1/4 teaspoon cream of tartar
2 teaspoons vanilla extract
3 graham cracker sheets, broken into 24 pieces
One 4-ounce bar semisweet chocolate, broken into 24 shards

Steps:

  • For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
  • In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
  • For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
  • Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
  • For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
  • Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

QUICK AND EASY CUPCAKES



Quick and Easy Cupcakes image

This was quick and easy. I used Kittencalskitchen copycat duncan hines boxed cake mix (http://www.food.com/recipe/copycat-duncan-hines-boxed-cake-mix-122139) but replaced shortening with butter and buttermilk with heavy cream and water. Also, I did not sift the dry ingredients. So the cupcakes were slightly dense.

Provided by csbndc

Categories     Dessert

Time 35m

Yield 18-20 cupcakes, 18-20 serving(s)

Number Of Ingredients 10

1 1/4 cups sugar
1/2 cup butter (or shortening)
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup heavy cream
2/3 cup water
2 teaspoons vanilla
1/2 teaspoon almond extract

Steps:

  • Set oven to 350 degrees.
  • Line muffin tins with cupcake wrappers.
  • In a medium or large bowl, with an electric mixer, cream the sugar and shortening until no granules remain (about 4 minutes).
  • Add in eggs and extract; beat very well for 5 minutes on high speed.
  • Add flour, baking soda and salt. (sift first for fluffier cake).
  • Add to the creamed mixture along with the heavy cream and water mixture; mix well until blended (about 2-3 minutes).
  • Use an ice cream scooper to evenly distribute mix in muffin cups.
  • Bake for 15-20 minutes.

Nutrition Facts : Calories 174.3, Fat 7.4, SaturatedFat 4.5, Cholesterol 40.3, Sodium 157.5, Carbohydrate 24.7, Fiber 0.4, Sugar 14, Protein 2.3

SUPER QUICK MIX CUPCAKES



Super Quick Mix Cupcakes image

These cupcakes are always popular with the kids. Makes a lovely white, soft cake with a golden top. You can make them in the small patty tins or in muffin tins. Top them with some frosting or turn them into butterfly cakes. Unlucky for me...this recipe is not gluten free. Makes approx. 12 large or 24 small cupcakes

Provided by Jubes

Categories     Dessert

Time 25m

Yield 12-24 serving(s)

Number Of Ingredients 7

2 cups self-raising flour
1/4 teaspoon salt
3/4 cup caster sugar (aka superfine sugar)
1 teaspoon vanilla essence
125 g butter, softened (4oz)
2 eggs
3/4 cup milk

Steps:

  • Sift the flour, salt and sugar into a large mixing bowl.
  • Add all remaining ingredients and beat slowly for one minute and then on a higher speed for two minutes.
  • Spoon into paper lined trays and bake 10-15 minutes at 180°C.
  • Cool on a wire rack and decorate as desired.

Nutrition Facts : Calories 219.4, Fat 10, SaturatedFat 6, Cholesterol 59.6, Sodium 391.8, Carbohydrate 28.8, Fiber 0.6, Sugar 12.7, Protein 3.7

SELF-FILLED CUPCAKES I



Self-Filled Cupcakes I image

Chocolate cake mix and a mixture of cream cheese and chocolate chips deliver a new twist on plain chocolate cupcakes in this recipe!

Provided by Star Pooley

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Yield 12

Number Of Ingredients 5

1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 egg
1 cup semisweet chocolate chips
1 (18.25 ounce) package chocolate cake mix

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C), or to the temperature recommended on the cake mix package.
  • Prepare chocolate cake mix according to package directions, but do not bake. In separate bowl cream together cream cheese and sugar until smooth. Beat in the egg until well blended, then stir in chocolate chips.
  • Line cupcake tins with cupcake papers. Fill 2/3 full with chocolate cake batter. Add 1 teaspoon cream cheese mixture to the center, and top with more cake batter.
  • Bake according to package directions for cupcakes. Cool and frost with chocolate or cream cheese frosting.

Nutrition Facts : Calories 354.8 calories, Carbohydrate 49.1 g, Cholesterol 36 mg, Fat 17.8 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 8.1 g, Sodium 418.1 mg, Sugar 32.5 g

EASY CAKE MIX CUPCAKES



Easy Cake Mix Cupcakes image

For this recipe, there are no rules. The only thing required is a creative imagination. For accompanying recipes and decorating tips visit Spring Has Sprung. -Karen Tack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 7

1 package white cake mix (regular size)
1 cup buttermilk
4 eggs
1/3 cup canola oil
1 can (16 ounces) vanilla frosting
Assorted colors paste food coloring
Assorted candies and decorations: spice gumdrops, regular and miniature M&M's, nonpareils, cake decorations, spearmint leaves, coarse and colored sugar, colored jimmmies and miniature marshmallows

Steps:

  • In a large bowl, combine the cake mix, buttermilk, eggs and oil. Beat on low speed just until moistened. Beat on high for 2 minutes. Fill paper-lined muffin cups two-thirds full. , Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Tint frosting with food coloring. Frost cupcakes and decorate as desired.

Nutrition Facts :

PERFECT CAKE-MIX CUPCAKES



Perfect Cake-Mix Cupcakes image

This is a wonderful firm cupcake developed to withstand the heavier cupcake decorations. Any cake mix will work, but avoid those that include pudding in the mix.-Karen Tack, Riverside, Connecticut

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 2 dozen.

Number Of Ingredients 4

1 package white cake mix (regular size)
1 cup buttermilk
4 eggs
1/3 cup canola oil

Steps:

  • In a large bowl, combine all ingredients. Beat on low speed until moistened; increase speed to high and beat 2 minutes longer., Spoon half of the batter into a large resealable plastic bag; cut a 1/4-in. hole in corner of bag. Fill paper-lined muffin cups two-thirds full. Repeat with the remaining batter. Bake at 350° for 15-20 minutes or until a toothpick inserted in the center comes out clean., Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost and decorate as desired.

Nutrition Facts : Calories 134 calories, Fat 6g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 168mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.

SOUR CREAM CHOCOLATE CUPCAKES



Sour Cream Chocolate Cupcakes image

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

2 cups Gold Medal™ all-purpose flour
2 cups granulated sugar
3/4 cup sour cream
1/4 cup shortening
1 cup water
1 1/4 teaspoons baking soda
1 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon baking powder
2 eggs
4 oz unsweetened baking chocolate, melted and cooled
4 cups powdered sugar
1 cup butter or margarine, softened
3 tablespoons milk
1 1/2 teaspoons vanilla
3 oz unsweetened baking chocolate, melted and cooled

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

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3 WAYS TO MAKE QUICK EASY CUPCAKES - WIKIHOW
3-ways-to-make-quick-easy-cupcakes-wikihow image

From wikihow.com
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Estimated Reading Time 6 mins
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  • Divide the batter evenly into the cupcake cups. Fill each one 2/3 way full. Leaving extra space will give the cupcakes room to rise without spilling over the rims.
  • Bake the cupcakes for 20 to 25 minutes. Test to see whether the cupcakes are done by inserting a toothpick into the center of a cupcake. If it comes out clean, they're ready.
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From myrecipes.com


VANILLA CUPCAKE RECIPE WITH OIL: EASY, ONE BOWL RECIPE
2017-07-03 Make a well in the middle of the dry ingredients and add 1/2 cup of buttermilk, 1/2 cup water, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract into the opening. Whisk the wet ingredients together, then whisk them into the dry ingredients. Mix until the batter is smooth. Fill the cupcake liners about 2/3 of the way full.
From chelsweets.com


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