NUTELLA CUPCAKES RECIPES
CHERRY CHEESE CUPCAKES RECIPE: HOW TO MAKE IT
Our church Christmas party always includes these pretty cupcakes as my home-baked contribution. The holidays were the sweet inspiration for their cheery garnish of cherries. —Leanne Beagley, Rochester, New York
Provided by Taste of Home
Categories Desserts
Total Time 55 minutes
Prep Time 20 minutes
Cook Time 35 minutes
Yield about 2 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition. , Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes. , In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely., Top with pie filling; garnish with mint if desired. Store in the refrigerator.
Nutrition Facts : Calories 202 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 82mg cholesterol, SodiumContent 105mg sodium, CarbohydrateContent 18g carbohydrate (17g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
YULETIDE EGGNOG CUPCAKES RECIPE: HOW TO MAKE IT
If I want a creamier frosting on these, I add more eggnog. The nog lovers in your life won't complain! —Salina Moore, Woodward, Oklahoma
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 30 minutes
Cook Time 20 minutes
Yield 2 dozen.
Number Of Ingredients 14
Steps:
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter., Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
Nutrition Facts : Calories 296 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 71mg cholesterol, SodiumContent 170mg sodium, CarbohydrateContent 44g carbohydrate (33g sugars, FiberContent 0 fiber), ProteinContent 4g protein.
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YULETIDE EGGNOG CUPCAKES RECIPE: HOW TO MAKE IT
If I want a creamier frosting on these, I add more eggnog. The nog lovers in your life won't complain! —Salina Moore, Woodward, Oklahoma
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 296 calories per serving
From tasteofhome.com
Reviews 5
Total Time 50 minutes
Category Desserts
Calories 296 calories per serving
- Place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and 1-1/4 cups sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. In another bowl, whisk flour, baking powder, nutmeg and salt; add to creamed mixture alternately with eggnog, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter., Fill prepared muffin cups three-fourths full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until blended. Gradually beat in confectioners’ sugar and eggnog until smooth. Frost cupcakes. Sprinkle with nutmeg. Refrigerate leftovers.
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GINA'S BANANA CUPCAKES RECIPE | THE NEELYS | FOOD NETWORK
From foodnetwork.com
Reviews 4.6
Total Time 35 minutes
Category dessert
Reviews 4.6
Total Time 35 minutes
Category dessert
- Heavily frost the cupcakes and garnish with the remaining 1/4 cup walnuts.
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