Chocolate

This is a great recipe for great delicious chocolate cupcakes. It makes nice fluffy yummy cupcakes for any party. (description) 

1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
3. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

• 1 1/3 cups all-purpose flour
  
  
• 1/4 teaspoon baking soda
  
  
• 2 teaspoons baking powder
  
  
• 3/4 cup unsweetened cocoa powder
  
  
• 1/8 teaspoon salt
  
  

• 3 tablespoons butter, softened
  
  
• 1 1/2 cups white sugar
  
  
• 2 eggs
  
  
• 3/4 teaspoon vanilla extract
  
  
• 1 cup milk
  
  

Vanilla  

This classical vanilla cupcake recipe will please everyone if you aren't sure what to make. It will taste great with your favorite frosting. (description)

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 large bowl, mix butter and sugar with an electric mixer until light and fluffy, about 5 minutes. Stir in the eggs, one at a time, blending well after each one. Stir in the vanilla and flour just until mixed. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 18 to 20 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

• 1 1/3 cups all-purpose flour
  
  
• 1/4 teaspoon baking soda
  
  
• 2 teaspoons baking powder
  
  
• 3/4 cup unsweetened cocoa powder
  
  
• 1/8 teaspoon salt
  
  

• 3 tablespoons butter, softened
  
  
• 1 1/2 cups white sugar
  
  
• 2 eggs
  
  
• 3/4 teaspoon vanilla extract
  
  
• 1 cup milk
  
  

Red Velvet  

This red velvet cupcake is perfect for valentines day. It turns out a nice pretty red color that looks great with white frosting. (description)  

1. Preheat oven to 350 degrees F. Mix flour, cocoa powder, baking soda and salt in medium bowl. Set aside.
2. Beat butter and 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.
3. 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. Frost with Vanilla Cream Cheese Frosting.
4. Vanilla Cream Cheese Frosting: Beat cream cheese, softened, butter, sour cream and McCormick® Pure Vanilla Extract in large bowl until light and fluffy. Gradually beat in confectioners' sugar until smooth.

• 1 1/3 cups all-purpose flour
  
  
• 1/4 teaspoon baking soda
  
  
• 2 teaspoons baking powder
  
  
• 3/4 cup unsweetened cocoa powder
  
  
• 1/8 teaspoon salt
  
  

• 3 tablespoons butter, softened
  
  
• 1 1/2 cups white sugar
  
  
• 2 eggs
  
  
• 3/4 teaspoon vanilla extract
  
  
• 1 cup milk
  
  

Peanut Butter 

This cupcake turns out with a nice rich peanut buttery flavor. Great with a brown peanut butter frosting and peanut butter cup on top. (description)  

1. Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with paper liners, or grease and flour cups.
2. In a large bowl, mix together the brown sugar, shortening and peanut butter until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cream of tartar, baking soda and salt; stir into the batter alternately with the milk. Spoon into the prepared muffin cups.
3. Bake for 15 to 20 minutes in the preheated oven, until the top of the cupcakes spring back when lightly pressed. Cool in the pan for at least 10 minutes before removing to a wire rack to cool completely.

• 2 cups brown sugar
  
  
• 1/2 cup shortening
  
  
• 1 cup peanut butter
  
  
• 2 eggs
  
  
• 1 1/2 cups milk
  
  

• 1 teaspoon vanilla extract
  
  
• 2 1/2 cups all-purpose flour
  
  
• 1 teaspoon baking soda
  
  
• 2 teaspoons cream of tartar
  
  
• 1 pinch salt
  
  

Root Beer

This is one of the favorites it has a great taste and is so creative. Taste just like its name. fun to add 1/2 of a straw as an nice touch.
(description)

1. Allow butter and eggs to stand at room
   temperature for 30 minutes. Meanwhile, line twenty four 2-1/2-inch muffin cups
   with paper liners. In a medium bowl stir together flour, baking powder, and
   salt. Set aside.


2. Preheat oven to 350 degrees F. In a
   large mixing bowl beat
   butter with an electric mixer on medium to high speed for 30 seconds. Gradually
   add sugar, about 1/4 cup at a time, beating on medium speed until combined.
   Scrape sides of bowl; beat on medium speed about 2 minutes more or until light
   and fluffy. Add eggs, one at a time, beating well after each addition. Beat in
   root beer extract and vanilla. Alternately add flour mixture and root beer to
   butter mixture, beating on low speed after each addition just until
   combined.


3. Spoon batter into prepared muffin cups,
   filling each two-thirds to three-fourths full. Use the back of a spoon to smooth
   out batter in cups.


4. Bake for 15 to 17 minutes or until a
   toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on
   wire racks for 10 minutes. Remove cupcakes from muffin
   cups. Cool completely on wire racks.


5. Pipe or spread Float Frosting over
   cupcakes. If desired, top each cupcake with a root beer-flavor candy and a straw
   half. Makes 24 (2-1/2-inch) cupcakes.

3/4                                    
cup butter

                     3                               
      
eggs

                     2 1/2                           
         
cups all-purpose flour

                     2 1/2                           
         
teaspoons baking powder

                     1/2                             
       
teaspoon salt

                     1 1/2                           
         
cups sugar

                     1                               
      
tablespoon root beer extract

                     1/2                             
       
teaspoon vanilla

                     1 1/4                           
         
cups root beer

                     1                               
      
recipe Float Frosting

                     24                              
       
root beer-flavor hard candies
(optional)

                     12                              
       
colorful straws, cut in half
(optional)

Banana

These are great fluffy moist cupcakes that everyone will love. (description)

1. Preheat oven to 300 degrees F (150 degrees C). Grease 14 muffin cups.
2. Lightly beat bananas and white sugar together in a bowl until smooth; add eggs, one at a time, until incorporated. Beat in vegetable oil until well blended, 1 to 2 minutes. Stir in flour, baking soda, and buttermilk; mix well. Fold in pecans. Pour batter into the prepared muffin cups.
3. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 30 minutes. Sprinkle cupcakes with confectioners' sugar.

3
                             bananas, mashed                                           
          

1
cup                             white
sugar                                                     

 2 

eggs,
lightly beaten                                                     
 

 3/4
cup                             vegetable
oil                                                     

      
           

                        
2
cups                             all-purpose
flour                                                    

   
             

•                         
  2
  teaspoons                             baking
  soda                                                    
  
      
              


•                         
  3
  tablespoons                             buttermilk
                                                      
  
                  
  


•                         
  1
  cup                             chopped
  pecans                             
  (optional)                        
  
                  


•                         
  1
  cup                             confectioners'
  sugar, or as needed
  
  

Carrot

This is a great little cupcake for Easter. It is moist and fluffy and delicious. (description)

1. Preheat oven to 350°F. Prepare cake mix as directed on package, adding orange extract. Bake as directed on package for cupcakes. Cool cupcakes on wire rack.
2. Beat butter and vanilla in large bowl until light and fluffy. Gradually add confectioners' sugar, beating well after each addition and scraping sides and bottom of bowl frequently. Add milk; beat until light and fluffy. Remove 1/2 of the frosting to medium bowl. Tint orange with yellow and red food colors. Add cocoa powder to remaining frosting; beat until well blended, adding additional milk as needed.
3. Make an indentation in the center of each cupcake using the pointed end of a sugar ice cream cone or handle of a wooden spoon, making sure not to break through bottom of cupcake. (The indentation should be pointed at the bottom and a little wider at the top – like a carrot.) Spoon orange frosting into resealable plastic bag. Cut a small piece off one of the bottom corners of bag. Pipe orange frosting into cupcakes to fill indentation. (This is the carrot.) Spread cupcakes with chocolate frosting, keeping top of the carrot visible. Place string licorice on top of each carrot to resemble the green tops of the carrot.

1 package chocolate cake mix

Green string licorice

2 teaspoons Pure Orange Extract

1 cup butter

2 teaspoons Pure Vanilla Extract

1 box confectioners' sugar

milk

25 drops Yellow Food Color

8 drops Red Food Color

2 tablespoons unsweetened cocoa powder

Marshmallow

Yummy chewy marshmallows are perfect for any party. But best of all you can design them after with fun marshmallows. (description)

1. Preheat the oven to 350 degrees . Line two muffin pans with baking liners. Chop 3 chocolate bars and place in a small bowl. Chop the remaining 2 chocolate bars and place in another small bowl. In a large saucepan, melt 2 sticks butter in 2 1/4 cups water, stirring often, over medium heat. Remove from the heat and whisk in the 3 chopped chocolate bars until melted. Whisk in the eggs, vanilla and 1/2 teaspoon salt. Whisk in the flour, granulated sugar and baking soda. Divide the batter among the muffin cups, filling each three-quarters full. Bake until the muffins spring back when gently pressed, about 25 minutes. Let cool completely, then turn out of the pans.
2. In a medium bowl, combine the remaining 2 chopped chocolate bars, 1 1/2 sticks butter and the corn syrup; microwave at medium power for 1 minute. Stir, then microwave 1 minute more at medium power. Stir until smooth.
3. Dip the top of each cupcake into the chocolate glaze and set right side up on a cooling rack. Dip each cupcake two more times. Let stand until the glaze is set, about 1 hour.
4. Using an electric mixer, beat the remaining 4 tablespoons butter, the confectioners' sugar and remaining 1/8 teaspoon salt at high speed until fluffy. Add the marshmallow cream and mix at medium speed. Transfer to a pastry bag fitted with a small tip. Decorate the cupcakes with a zigzag design, or dollop with a spoon

5 3 1/2 ounce bars  dark chocolate

• 3 1/2 sticks plus 4 tablespoons unsalted butter, softened

• 3 large eggs, beaten

• 1 1/2 teaspoons pure vanilla extract

• 1/2 teaspoon plus 1/8 teaspoon salt

• 2 1/2 cups flour

• 2 cups granulated sugar

• 1 1/2 teaspoons baking soda

• 1 tablespoon corn syrup

• 1 cup confectioners' sugar

• 1 7 1/2 ounce jar  marshmallow cream

Key Lime

This recipe tastes just like the pie. Great fluffy cupcakes. (description) 

To make the cupcakes: Preheat oven to 350 degrees. Line a standard muffin pan with 12 paper liners. Whisk both flours in a medium bowl. Beat butter in a large bowl until smooth. Add sugar; beat to blend. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour in 3 additions, alternately with buttermilk in 2 additions. Spoon scant 1/3 cup batter into each liner.


2 Bake cupcakes until tester inserted in center comes out clean, 20-25 minutes. Cool 10 minutes. Remove from pan; cool.

1 cup of all-purpose flour 

3/4 cup  of self-rising flour 

1/2 cup  of unsalted butter, room temperature 

1 1/4 cups  of sugar

2 large eggs

2 1/2 tablespoons  of fresh lime juice

1 tablespoon  of finely grated lime peel 

1/4 teaspoon  of neon-green food coloring       

3/4 cup  of buttermilk