Best Out Of This World Cupcakes Recipes
THE BEST HOMEMADE CUPCAKES
After trying and tweaking multiple recipes, I've created one that works beautifully. These are super moist, delicious homemade cupcakes. Top with your favorite frosting and enjoy! Our children devour these, even without icing!
Provided by OzGal
Categories Desserts Cakes Yellow Cake Recipes
Time 40m
Yield 24
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Line two 12-cup muffin tins with paper liners.
- Combine sifted flour, sugar, baking powder, and salt in a bowl. Whisk eggs together in a second bowl for 1 to 2 minutes.
- Beat milk, oil, and vanilla extract together in another large bowl with an electric mixer on low speed until incorporated. Add the flour mixture in increments, making sure it mixes in well. Fold in eggs. Scoop batter into the prepared muffin cups.
- Bake in the preheated oven until a cake tester inserted into the center comes out clean, about 20 to 25 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition Facts : Calories 163.7 calories, Carbohydrate 26.8 g, Cholesterol 16.7 mg, Fat 5.4 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 1.1 g, Sodium 127 mg, Sugar 17.5 g
OUT-OF-THIS WORLD CAJETA-FILLED CUPCAKES
Provided by Marcela Valladolid
Categories dessert
Time 45m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F.
- Butter and flour a 12-cup muffin pan, or use paper liners. In a large bowl, combine the flour baking powder, and 3/4 teaspoon salt.
- In the bowl of an electric mixer, beat the sugar and butter until light and fluffy. Beat in the eggs, 1 at a time then beat in the vanilla extract. With mixer on low, beat in the flour mixture in 2 parts, alternating with milk.
- Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.
- Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake. Save the cut pieces. Fill each hole with 1 teaspoon of cajeta and replace the cut out pieces. Frost the cupcakes with Mexican Vanilla Buttercream Frosting.
- Using an electric mixer on low speed, beat the butter and sugar until smooth. Add the salt, vanilla extract and crema. Increase the speed to high and beat until fluffy, about 3 minutes, adding extra Mexican crema, as needed, to make the frosting spreadable.
OUT-OF-THIS-WORLD CAKE
This cake is just what the title says it is---so good. You use a cake mix so it is fairly easy to make and most of the things you might have on hand. I use whatever cake mix I have.
Provided by Mimi in Maine
Categories Dessert
Time 50m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- CAKE:.
- Prepare and bake cake according to directions on box for a 9x13 pan using the water, oil, and eggs in the boxed mix.
- Let sit for about 5-10 minutes and then pierce the top of the cake with a fork.
- TOPPING:.
- Pour the undrained pineapple over the baked layer.
- Mix the milk, pudding mix, and vanilla in a medium mixing bowl.
- In another medium mixing bowl beat the cream cheese at high speed till light and fluffy.
- Add the pudding mixture to this beating till smooth.
- Spread over the prepared layers.
- Top with whipped topping.
- Sprinkle with the coconut and pecans.
- Chill covered for several hours.
Nutrition Facts : Calories 509.5, Fat 30.1, SaturatedFat 13, Cholesterol 61.4, Sodium 499.9, Carbohydrate 55.7, Fiber 1.7, Sugar 39.8, Protein 6.6
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