Sunday, April 10, 2011

Cupcake Recipes

So many of you have asked for the recipes from my cupcake themed baby shower that I thought it would be easier to just make one great big post. I hope you enjoy these, feel free to email me with any questions you may have!

White Almond Cake


1 (18.25 ounce) package white cake mix

1 cup all-purpose flour

1 cup white sugar

3/4 teaspoon salt

1 1/3 cups water

1 cup sour cream

2 tablespoons vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

4 egg whites


1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

**This recipe is for a cake. For cupcakes, decrease baking time and watch them carefully. They will be done when a toothpick inserted in the center comes out clean.**

Vanilla Butter Cream
1 lb confectioners sugar (4 cups)
1/3 cup shortening
1/2 cup unsalted butter (I've found that Target brand is the best!)
3 Tablespoons milk
1 1/2 teaspoons vanilla
1/2 teaspoon salt
Beat half the sugar with the shortening and butter. Gradually add milk and continue beating. Add vanilla and gradually add remaining sugar and salt until the right consistency is reached. Makes enough frosting for 24 large cupcakes.
White Almond recipe above. To make the coconut frosting, just add a little coconut extract to the Butter Cream recipe above (2 tsp or to taste) then top with flaked coconut.

Lemon-Cream Cheese Cupcakes


1 package (2-layer size) white cake mix (I always use Betty Crocker mixes!)

1 (3.4 ounce) package JELL-O Lemon

Flavor Instant Pudding

1 cup water

4 egg whites

2 tablespoons vegetable oil

1 (16 ounce) package powdered sugar

1 (8 ounce) package PHILADELPHIA

Cream Cheese, softened

1/4 cup butter

2 tablespoons lemon juice


1. Heat oven to 350 degrees F. Beat cake mix, pudding mix, water, egg whites and oil in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon batter evenly into 24 paper-lined 2-1/2-inch muffin cups.

2. Bake 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

3. Meanwhile, beat sugar, cream cheese, butter and juice with mixer on low speed until well blended. Frost cupcakes.

Chocolate Chip Cupcakes


1 package double chocolate chip cake mix (I always use Betty Crocker mixes!)

If there's not enough chocolate chips, add more! Bake as directed.

Peanut Butter Frosting


1/2 cup unsalted butter

1/2 cup smooth peanut butter (I always use Jiff)

3 cups powdered sugar

4 Tablespoons milk

2 teaspoons vanilla


Combine butter, peanut butter and 1 cup powdered sugar, beat with mixer until creamy. Add remaining 2 cups powdered sugar, milk and vanilla. Bet until fluffy. Yields enough frosting for 1 dozen large cupcakes.

To ice the cupcakes, I used a plastic piping bag from Michael's. I cut the tip about 3/4 inch. You could also use a plastic bag. Start in the center, circle around clockwise, then end with a little more pressure in the center again where you started.


Suzanne said...

those lemon cream cheese cupcakes make me want to run straight to the kitchen.

Nicole @ Sew Much Sunshine said...

White almond cupcakes? *gasp* I gave up sweets for Lent, but I can't wait to make these come Easter! DELICOUS!

Karen said...

These seem to be the PERFECT thing to bring to a a Bible Study social (wink, wink). Just sayin'

Rebecca said...

*happy happy happy happy* Yay! I was one of those asking for the recipes. Not sure which sounds tastier...the almond cake or the pb frosting. Mmmmm. Thanks so much for taking the time to post them! {bookmarked}

Sarah said...

Rebecca, the peanut butter frosting is ridiculous... I mean you could eat it with a spoon... I know I did!

nattymom said...

I saw this shower on your blog awhile ago and decided some of these cupcakes would be the perfect desert for my nieces wedding shower.

I just wondered what exactly you did when freezing them so they don't get dried out. Do you double wrap them? How long do you let them defrost?

Thanks for you help! Can't wait to try the yummy cupcakes.

Sarah said...

Great question. I put the cupcakes (not iced) in an airtight container separated by a layer of wax paper before putting them in the freezer. Thaw them for about 8 hours if you make the small kind. After the shower I threw the leftovers (that had been iced) in the freezer the same way and I'm still snacking on them months later! They keep so well. For your shower I would recommend freezing them before you ice them. You can make the frosting ahead of time and stick it in the fridge for up to a week.

Lindsey said...

Thank you so much for sharing your recipes! The ones I have tried are delicious. Quick question, on the Lemon-Cream Cheese Cupcakes frosting it mentions beating sugar with the cream cheese and lemon, but (maybe I am blind) but I can't find how much sugar I am supposed to add. Can you help me, please? Thanks so much!

Lindsey said...

Ok, I am blind and stupid!!! I looked at the recipe again, (for the 10 time, I swear!) and saw how much sugar needed to be added. So sorry I bugged you! Thanks again for sharing. Keep the ideas coming! I love your blog!

Sarah said...

Lindsey, I do that kind of thing all the time, no worries! :)

Kari said...

I'm thinking of making the white almond cake but in cake form instead of cupcakes. Would it make two 6" pans? Also, do you think I could substitute something for shortening? Maybe I'll go look for substitutions and hope for the best...