FROST CUPCAKES RECIPES
RED VELVET CUPCAKES RECIPE - MCCORMICK
Love red velvet cake but don't want to eat the big portions? These red velvet cupcakes with vanilla cream cheese frosting are the mini versions of our classic red velvet cake — perfect for snacking, gifting, and all holidays and occasions.
Provided by McCormick
Prep Time 20 minutes
Cook Time 20 minutes
Yield 30
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F. For the Cupcakes, mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
- Beat butter and granulated 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.
- Bake 20 minutes or until toothpick inserted into cupcake comes out clean. Cool in pans on wire rack 5 minutes. Remove from pans; cool completely.
- For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.
Nutrition Facts : Calories 272 Calories
CARROT CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania
Provided by Taste of Home
Categories Desserts
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.
Nutrition Facts : Calories 326 calories, FatContent 18g fat (5g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 187mg sodium, CarbohydrateContent 40g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 3g protein.
More about "frost cupcakes recipes"
RED VELVET CUPCAKES RECIPE - MCCORMICK
Love red velvet cake but don't want to eat the big portions? These red velvet cupcakes with vanilla cream cheese frosting are the mini versions of our classic red velvet cake — perfect for snacking, gifting, and all holidays and occasions.
From mccormick.com
Cuisine Deep South,
Calories 272 per serving
From mccormick.com
Cuisine Deep South,
Calories 272 per serving
- For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.
See details
CARROT CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Desserts
Calories 326 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Desserts
Calories 326 calories per serving
- Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.
See details
GERMAN CHOCOLATE CUPCAKES RECIPE | INA GARTEN - FOOD NET…
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 50 minutes
Category dessert
Reviews 4.3
Total Time 1 hours 50 minutes
Category dessert
- Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.
See details
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE ...
I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories 340 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories 340 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
See details
RED VELVET CUPCAKES RECIPE - MCCORMICK
Love red velvet cake but don't want to eat the big portions? These red velvet cupcakes with vanilla cream cheese frosting are the mini versions of our classic red velvet cake — perfect for snacking, gifting, and all holidays and occasions.
From mccormick.com
Cuisine Deep South,
Calories 272 per serving
From mccormick.com
Cuisine Deep South,
Calories 272 per serving
- For the Frosting, beat cream cheese, butter, sour cream and vanilla in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth. Frost cooled cupcakes with Frosting.
See details
CARROT CUPCAKES RECIPE: HOW TO MAKE IT - TASTE OF HOME
To try to get my family to eat more vegetables, I often "hide" nutritional foods inside sweet treats. The carrots add wonderful moistness to these cupcakes, which have a rich cream cheese frosting. Now we can have our cake and eat our vegetables, too! —Doreen Kelly, Rosyln, Pennsylvania
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Desserts
Calories 326 calories per serving
From tasteofhome.com
Reviews 4.5
Total Time 35 minutes
Category Desserts
Calories 326 calories per serving
- Preheat oven to 325°. In a large bowl, beat the eggs, sugar and oil. Combine the flour, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture. Stir in carrots. , Fill greased or paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool for 5 minutes before removing from pans to wire racks. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Gradually beat in confectioners' sugar until smooth. Stir in the coconut, pecans and raisins. Frost cupcakes. Store in the refrigerator.
See details
GERMAN CHOCOLATE CUPCAKES RECIPE | INA GARTEN - FOOD NET…
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 50 minutes
Category dessert
Reviews 4.3
Total Time 1 hours 50 minutes
Category dessert
- Melt the butter in a large saucepan over medium heat. Whisk in the evaporated milk, brown sugar, and egg yolks and bring to a simmer over medium heat. Simmer, stirring constantly with a wooden spoon, for about 15 minutes, until slightly thickened. If the mixture looks a bit curdled, beat it vigorously with a whisk. Off the heat, stir in the vanilla extract, almond extract, coconut, almonds, pecans, and salt. Allow to cool for about an hour. Frost the cupcakes with a knife or small metal spatula.
See details
PUMPKIN SPICE CUPCAKES WITH CREAM CHEESE FROSTING RECIPE ...
I discovered this wonderful pumpkin cupcake recipe and changed a bit to suit my taste. I love the flavor of pumpkin and the cinnamon makes ordinary cream cheese frosting extra special. When I made a batch for my husband to take to work, he said they disappeared in record time. —Debbie Wiggins, Longmont, Colorado
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories 340 calories per serving
From tasteofhome.com
Reviews 4.9
Total Time 45 minutes
Category Desserts
Calories 340 calories per serving
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill 24 paper-lined muffin cups three-fourths full. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers.
See details
50 CUPCAKE RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS ...
Frost the cupcakes; top with 1 cup raspberries tossed with 1 tablespoon each raspberry jam and water. Lemon (No. 10) Make Vanilla Cupcakes, adding 2 teaspoons grated lemon zest with the …
From foodnetwork.com
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CUPCAKES FROM A MIX RECIPES | ALLRECIPES
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HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CUPCAK…
Bake moist chocolate cupcakes in the oven using HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa if you prefer a more decadent cupcake flavor. Then, try creating homemade frosting …
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THE BEST CHOCOLATE CUPCAKES EVER! - I HEART NAPTIME
Jul 16, 2021 · Bake at 325°F for 20-25 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool on cooling rack. Wait to frost until cooled completely. Baking Tips. Avoid sinking. The culprit behind sinking cupcakes …
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CLASSIC VANILLA CUPCAKES RECIPE | GET CRACKING
Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar …
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CHOCOLATE CUPCAKE RECIPES | ALLRECIPES
These creative recipes transform strawberry cake mix into brownies, cupcakes, cookies, and more, each with a stunning pink hue that's signature to strawberry cake. Plus, using cake mix …
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HEALTHY CUPCAKE RECIPES | EATINGWELL
Shredded apple replaces some of the oil and keeps the cake moist in these cinnamon-spiked cupcakes. There is a generous amount of fluffy marshmallow frosting to mound or pipe on top for a festive look. Be sure to frost …
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HERSHEY'S "PERFECTLY CHOCOLATE" CHOCOLATE CUPCAK…
Bake moist chocolate cupcakes in the oven using HERSHEY’S cocoa or HERSHEY’S SPECIAL DARK cocoa if you prefer a more decadent cupcake flavor. Then, try creating homemade frosting …
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THE BEST CHOCOLATE CUPCAKES EVER! - I HEART NAPTIME
Jul 16, 2021 · Bake at 325°F for 20-25 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool on cooling rack. Wait to frost until cooled completely. Baking Tips. Avoid sinking. The culprit behind sinking cupcakes …
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From iheartnaptime.net
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CLASSIC VANILLA CUPCAKES RECIPE | GET CRACKING
Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar …
From eggs.ca
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PUMPKIN CUPCAKES RECIPE | MARTHA STEWART
Pumpkin isn't a flavor that works only in pies. These spicy pumpkin cupcakes, topped with tangy buttercream frosting, highlight the best flavors of fall in a whole new way. Use our Pumpkin Cupcake …
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KETO CUPCAKES (VANILLA CUPCAKES) - THE BIG MAN'S WO…
Aug 12, 2020 · Chocolate Cupcakes– Add 1/2 cup cocoa powder to the batter and increase the milk by 2-4 tablespoons, or as needed. Top with a keto chocolate frosting . Red Velvet Cupcakes – Add …
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CHOCOLATE CUPCAKES RECIPE - ADD A PINCH
Feb 07, 2013 · Both the cupcakes and the frostings can be made ahead. Allow the cupcakes to cool completely, place them into an appropriate sized freezer-safe, airtight container. Freeze the cake layers for up to one month. To frost the cupcakes, simply remove from the freezer and allow to thaw in the refrigerator. Then, frost …
From addapinch.com
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TOMATO SOUP SPICE CUPCAKES - CAMPBELL SOUP COMPANY
Jun 17, 2020 · While the cupcakes are cooling, beat the remaining 1/4 cup milk, cream cheese and vanilla in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Gradually beat in the confectioners' sugar until the frosting is the desired consistency (you can add a bit more milk if needed). Frost the cupcakes …
From campbells.com
From campbells.com
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THE BEST CHOCOLATE CUPCAKES EVER! - I HEART NAPTIME
Jul 16, 2021 · Bake at 325°F for 20-25 minutes, or until a toothpick comes out clean. Remove from oven and allow to cool on cooling rack. Wait to frost until cooled completely. Baking Tips. Avoid sinking. The culprit behind sinking cupcakes …
From iheartnaptime.net
From iheartnaptime.net
See details
CLASSIC VANILLA CUPCAKES RECIPE | GET CRACKING
Preheat oven to 350°F (180°C). Line 12 muffin cups with paper liners. Whisk together flour, baking powder and salt; set aside. In separate bowl and using electric mixer, beat butter with sugar …
From eggs.ca
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See details
PUMPKIN CUPCAKES RECIPE | MARTHA STEWART
Pumpkin isn't a flavor that works only in pies. These spicy pumpkin cupcakes, topped with tangy buttercream frosting, highlight the best flavors of fall in a whole new way. Use our Pumpkin Cupcake …
From marthastewart.com
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KETO CUPCAKES (VANILLA CUPCAKES) - THE BIG MAN'S WO…
Aug 12, 2020 · Chocolate Cupcakes– Add 1/2 cup cocoa powder to the batter and increase the milk by 2-4 tablespoons, or as needed. Top with a keto chocolate frosting . Red Velvet Cupcakes – Add …
From thebigmansworld.com
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See details
CHOCOLATE CUPCAKES RECIPE - ADD A PINCH
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From addapinch.com
From addapinch.com
See details
TOMATO SOUP SPICE CUPCAKES - CAMPBELL SOUP COMPANY
Jun 17, 2020 · While the cupcakes are cooling, beat the remaining 1/4 cup milk, cream cheese and vanilla in a medium bowl with an electric mixer on medium speed until the mixture is creamy. Gradually beat in the confectioners' sugar until the frosting is the desired consistency (you can add a bit more milk if needed). Frost the cupcakes …
From campbells.com
From campbells.com
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RED VELVET CUPCAKES RECIPE - MARTHA STEWART
These cupcakes are great as long as you eat them they day they are baked - tend to dry out quite a bit overnight. Also, if you want the cupcakes to have the classic red velvet color you will need to …
From marthastewart.com
From marthastewart.com
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RED VELVET CUPCAKES WITH CREAM CHEESE FROSTING | PAULA …
Divide the batter evenly among the cupcake tins about 2/3 filled. Bake in oven for about 20 to 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness. Remove from oven and cool completely before frosting. Cook’s Note: Frost the cupcakes …
From pauladeen.com
From pauladeen.com
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