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Cupcake Recipes

Learn how to bake and decorate precious cupcakes with recipes


Here is a whole lot of cupcake recipes that I love to cook in my kitchen. My sister asked me to find her the best cupcake recipes that is moist and sweet and just cute. Also you should check out chicken salads.

Tasty Cupcake Recipe

2 large eggs, room temperature and separated
2 and 1/4 cups (280g) sifted all-purpose flour1 (measured correctly)
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (180g) unsalted butter, softened too room temperature2
1 and 3/4 cups (350g) granulated sugar
3 teaspoons vanilla extract
1 cup (240ml) whole milk, room temperature3
1 cup (230g) unsalted butter, softened to room temperature2
3 and 1/2 cups (420g) confectioners' sugar
1/2 cup (45g) unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons vanilla extract
3 Tablespoons (45ml) heavy cream or milk
rainbow sprinkles

Preheat oven to 350°F (177°C). Line a 12-count muffin pan with cupcake liners. This recipe only makes 16-18 cupcakes, so you will have 4-6 cupcakes to bake in a 2nd batch. Please read notes about mini cupcakes.
Make the cupcakes: With a handheld or stand mixer fitted with a whisk attachment, beat 2 egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. You want them very fluffy; no liquid at the bottom of the bowl (which makes for too much liquid in the batter). See photo at the bottom of this post for a visual. Set aside.
Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add two egg yolks and the vanilla. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold whipped egg whites into cupcake batter. The batter will be smooth, velvety, and slightly thick.
Spoon batter into cupcake liners filling halfway full. Bake for 18-21 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the center comes out clean. Mine usually take 21 minutes. Don't overbake; your cupcakes will dry out. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Make the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to low and slowly add 3 cups of confectioners' sugar, the cocoa powder, and salt. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add the last 1/2 cup of confectioners' sugar if you'd like to increase the frosting's thickness. Pipe or spread the frosting onto cooled cupcakes. I used this cupcake icing knife. Decorate with sprinkles.
Make ahead tip: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Decorate/assemble cupcakes immediately before serving. Leftover cupcakes keep well covered tightly at room temperature or in the refrigerator for 3 days. Unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Best-Ever Chocolate Cupcakes

2/3 c. hot water
1 tbsp. instant espresso powder
1 1/2 c. all-purpose flour
3/4 c. Unsweetened cocoa powder
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
2 large eggs, preferably at room temperature
2/3 c. whole milk
1/3 c. vegetable oil
1 1/4 tsp. pure vanilla extract
1 1/2 c. granulated sugar
Marshmallow Buttercream Frosting (recipe link in step 6)
Marshmallow bits or mini marshmallows, for garnish
Chocolate sprinkles or shaved bittersweet chocolate, for garnish

Preheat oven to 350 degrees F. In a liquid measuring cup or a small bowl, stir together hot water and espresso powder; let cool.
Meanwhile, in a large bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the whisk attachment (a large bowl using a handheld electric mixer), add eggs, milk, oil, and vanilla; whisk on medium speed until just combined. Add sugar and espresso mixture and mix until incorporated. Add flour mixture and mix on low speed, scraping down sides of the bowl as needed, until fully incorporated and mixture looks glossy, 2 minutes. (The mixture will be runny.)
Line two cupcake pans with enough liners for 20 cupcakes. Fill each two-thirds of the way with batter (for ease, use a 3-tablespoon cookie or ice cream scoop).
Bake, rotating pans after 15 minutes, until a cake tester or wooden skewer inserted into the center of cupcakes comes out clean, about 20 minutes. Remove and transfer to a baking rack. Let cool completely.
To serve, pipe each cupcake with a generous amount of Marshmallow Buttercream Frosting. Top with mini marshmallows and chocolate sprinkles or finely grated chocolate.

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