Ingredients

1/4 cup butter, softened
1/4 cup white sugar
3/4 cup honey
2 eggs
1/2 cup buttermilk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup heavy cream
2 tablespoons confectioners’ sugar (optional)
1 pint strawberries, sliced

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
2. In a medium bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the honey, eggs, buttermilk and vanilla. Combine the flour, baking powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.
4. Whip the heavy cream in a chilled bowl using an electric mixer until stiff enough to hold a peak. Sweeten with confectioners’ sugar if desired. Spoon on top of cupcakes and top each one with sliced strawberries right before serving.

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Ingredients

3 cups all-purpose flour
2 cups sugar
1/3 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1 cup vegetable oil
1 cup water
1 teaspoon vanilla extract

Filling:
1/4 cup butter or margarine, softened
1/4 cup shortening
2 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract
Pinch salt
Chocolate frosting

Method

1. In a mixing bowl, combine the first five ingredients. Add eggs, milk, oil, water and vanilla. Beat until smooth, about 2 minutes.
2. Fill paper-lined muffin cups half full.
3. Bake at 375 degrees F for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
4. In a mixing bowl, combine butter, shortening, confectioners’ sugar, milk, vanilla and salt; beat until fluffy, about 5 minutes.
5. Insert a very small tip into a pastry or plastic bag; fill with cream filling. Push the tip through the bottom of paper liner to fill each cupcake.
   Frost tops with chocolate frosting.

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Ingredients

1/4 cup butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
14 tablespoons all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 cup strong brewed coffee, room temperature
3 tablespoons 1% buttermilk
1 cup prepared chocolate frosting
3/4 teaspoon instant coffee granules
1 teaspoon hot water

Method

1. In a small mixing bowl, cream the butter and sugar. Beat in egg and vanilla. Combine the flour, cocoa, baking soda, salt, baking powder and cinnamon; add to creamed mixture alternately with coffee and buttermilk.
2. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely.
3. Place the frosting In a bowl. Dissolve coffee granules in hot water; stir into frosting until smooth. Frost cupcakes.

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Ingredients

1/2 cup butter
1 1/2 cups white sugar
2 eggs
1 cup buttermilk
1 fluid ounce Red food coloring
1 teaspoon vanilla extract
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1 teaspoon salt

Method

1. Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.

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Ingredients

1 1/2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
3/4 cup applesauce
1/4 cup butter, melted
1/2 cup dried cranberries
1 cup confectioners’ sugar
4 1/2 teaspoons milk

Method

1. In a bowl, combine the first seven ingredients. In another bowl, whisk the egg, applesauce and butter; stir into dry ingredients just until combined. Fold in the cranberries. Fill greased or paper lined muffin cups two-thirds full.

2. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes Out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. In a small bowl, combine the confectioners; sugar and milk until smooth. Drizzle over cupcakes.

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Ingredients

2 eggs, separated
1/2 cup butter, softened
1 cup packed brown sugar
2/3 cup Milk
1/2 teaspoon vanilla extract
1 1/2 cups cake flour
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 cup sugar
1/4 cup ground pecans

Method

1. Place egg whites in a mixing bowl; let stand at room temperature for 30 minutes.
2. Meanwhile, in another mixing bowl, cream butter and brown sugar. Add the egg yolks, milk and vanilla; mix well.
3. Combine the flour, pumpkin pie spice and baking soda; add to the creamed mixture until combined. Fill paper-lined muffin cups half full. Bake at 350 degrees F for 20 minutes.
4. Add cream of tartar to egg whites; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form and sugar is dissolved. Fold in nuts. Spread about 2 tablespoons over each cupcake.
5. Bake 11-12 minutes longer or until golden brown and a toothpick inserted into cupcake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

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Ingredients

3 1/3 cups all-purpose flour
2 cups sugar
1 cup baking cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups buttermilk
1 cup butter, melted
2 eggs, lightly beaten
2 teaspoons vanilla extract
30 milk chocolate candy kisses, unwrapped
1 (16 ounce) container fudge frosting

Method

1. In a bowl, combine the flour, sugar, cocoa, baking soda and salt; mix well. Combine the buttermilk, butter, eggs and vanilla. Add to the dry ingredients; mix well.
2. Fill paper-lined muffin cups two-thirds full. Press a chocolate kiss into the center of each cupcake until batter completely covers candy.
3. Bake at 375 degrees F. for 20-25 minutes Or until a toothpick inserted into the cakes comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.

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Ingredients

1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup baking cocoa
1 Teaspoon baking soda
1/2 teaspoon salt
1/2 cup orange juice
1/3 cup water
3 tablespoons canola or vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1/3 cup miniature semisweet chocolate chips
1 1/2 teaspoons confectioners’ sugar

Method

1. In a bowl, combine the flour, sugar, cocoa, baking soda and salt. Combine the orange juice, water, oil, vinegar and vanilla. Stir into the dry ingredients just until moistened. Fold in chocolate chips. Coat muffin cups with nonstick cooking spray or use paper liners; fill half full with batter.
2. Bake at 375 degrees F for 13-16 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack to cool completely. Just before serving, sprinkle with confectioners’ sugar.

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Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/2 cup vegetable oil
1/2 cup honey
1/3 cup water
1/2 cup chopped walnuts
miniature chocolate chips

Frosting:
1 (8 ounce) package cream cheese, softened
1/4 cup butter or margarine, softened
1 teaspoon vanilla extract
2 cups confectioners’ sugar

Method

1. In a large bowl, combine the first seven ingredients. Combine the eggs, pumpkin, oil, honey and water; mix well. Stir into dry ingredients just until combined; fold in walnuts and chocolate chips.
2. Fill greased or foil-lined muffin cups three-fourths full. Bake at 350 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a small mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in confectioNers’ sugar until smooth. Frost cooled cupcakes.

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Ingredients

1/3 cup butter flavored shortening
2/3 cup sugar
1 cup mashed ripe bananas
2 Eggs
2 tablespoons milk
1 tablespoon vanilla extract
1 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped nuts

Method

1. In a mixing bowl, cream shortening and sugar. Beat in the bananas, eggs, milk and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture until combined. Stir in nuts.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350 degrees F for 18-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.

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