Posts Tagged Cupcakes

Vanilla Cupcakes

I’m not sure where I found this recipe originally.

  • 1/2 cup evaporated milk
  • 2 tablespoons vinegar
  • 1/2 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 1/2 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  1. Preheat oven to 350F.
  2. Combine evaporated milk and vinegar. Set aside to thicken slightly.
  3. Mix together the butter and sugar. Add eggs, one at a time. Add vanilla.
  4. In another bowl, mix together the flour, baking powder and baking soda. Add half to the wet ingredients and mix. Add the evaporated milk to the batter then the rest of the dry ingredients.
  5. Pour into muffin molds and bake 15-20 minutes.

Vanilla Cupcake

Verdict: These were a little on the dry side, but still very good.


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Cream-Filled Cupcakes

I found this recipe online, though I can’t seem to find where.


  • 3 cups flour
  • 2 cups sugar
  • 1/3 cup cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1 cup vegetable oil
  • 1 cup water
  • 1 teaspoon vanilla


  • 1/4 cup butter, softened
  • 1/4 cup shortening (we used vegetable oil instead)
  • 2 cups icing sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla
  • Pinch of salt (we didn’t use because we use salted butter)
  1. In a mixing bowl, combine flour, sugar, cocoa powder, baking soda and salt. Add eggs, milk, vegetable oil, water and vanilla. Mix until smooth.
  2. Fill paper lined muffin cups half full. Bake 15-20 minutes, or until cupcakes are cooked through. Remove from pans and let cook completely.
  3. In another mixing bowl, mix together all the ingredients for the cream (for Saint Patrick’s Day, we added some green food colouring to make the cream green!) Put the cream in a pastry bag. Press tip into cupcakes and fill. (This was our first attempt at creating filled cupcakes, so we may not have done this part as well as we could have.)

Cream Filled Cupcakes

Verdict: These cupcakes were dense, but lacking a rich chocolate taste I want in chocolate cupcakes. They definitely were better with the cream (we had one batch made in a shamrock shaped mould that didn’t work, so I had tasted some of them without the cream), though the cream was definitely very very sweet.

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Brown-Sugar Pound Cupcakes

This is a Martha Stewart recipe. (Though we just frosted ours instead of making the Brown Butter Glaze.)

  • 3 cups flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt (we didn’t use because we use salted butter)
  • 1 cup butter, softened
  • 2 1/4 cup brown sugar
  • 4 eggs
  • 3/4 cup buttermilk
  1. Preheat oven to 325F. Line muffin tins with paper liners.
  2. Mix together the flour, baking powder and salt, if using.
  3. In a large bowl, cream together the butter and the sugar. Add eggs, one at a time, beating well after each addition. Add dry ingredients to the wet ingredients, alternating with the buttermilk, in 3 additions.
  4. Divide batter in the muffin cups (we made just under 3 dozen). Bake for 25 minutes, or until toothpick comes out clean.

Brown Sugar Cupcakes

Verdict: These were some delicious and addictive cupcakes. They weren’t too dense and had just the right amount of sweetness to them. I thought they would taste a little like the batter of a chocolate chip cookie minus the chocolate chips parts, but they had a different taste to them that was just as good.


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Quickie Coconut Cupcakes

I found this recipe online, though I am not sure where.

  • 1 box vanilla cake mix
  • 1 1/3 cup water
  • 1/3 vegetable oil
  • 3 eggs
  • 2 teaspoons coconut extract
  • 1 cup sweetened flaked coconut

1. Preheat oven to 350F. Line muffin cups (the original recipe said 12, but we are always able to get 24 when we use a box cake mix to make cupcakes and this recipe was no different).

2. Mix together the cake mix, water, oil, eggs and coconut extract until smooth. Stir in the flaked coconut.

3. Divide the batter evenly amongst the muffin cups. Bake 15-18 minute.

Coconut Cupcakes

Verdict: This was a very easy and delicious way to add a different flavour to a box cake mix. I love coconut and loved the coconut taste you got with these cupcakes.

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Chocolate Chip Cookie Cupcakes

I am not sure where I originally found this recipe.

  • 1 1/2 cup flour
  • 3/4 teaspoon baking powder
  • 1 cup butter, softened
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1/3 cup milk
  • 1 cup chocolate chips

1. Preheat oven to 350F.

2. Prepare muffin moulds and set aside (we made 24 muffins).

3. Whisk together flour and baking powder and set aside.

4. In a large bowl, cream together butter, sugar and brown sugar. Mix in eggs, 1 at a time. Add vanilla.

5. Add flour in 2 batches, alternating with milk.

6. Stir in chocolate chips.

7. Spoon batter into prepared muffin cups. Bake 20 min or until cake tester (in our case a chopstick) comes out clean.

Chocolate Chip Cookie Cupcakes

Verdict: As the name says, these tasted like chocolate chip cookies. I wish there had been more of a cake feeling in the texture of the cupcakes. They didn’t really rise all that much and were a little dense.

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Chocolate Crumb Topped Cupcakes

I found this recipe on another food blog.

  • 1 box of Devil’s Food cake
  • 1 small box of chocolate pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1/2 cup water
  • 8 ounces sour cream
  • 3/4 cup of your favourite jam (we used raspberry), warmed in microwave until melted (we didn’t do this as we weren’t really sure why we would need to. I think our cupcakes turned out just fine with the jam being used straight from the fridge)
  • 1/2 cup cold butter, cut into cubes
  • 1 cup plus 2 tablespoons flour
  • 3/4 tablespoon cinnamon
  • 3/4 tablespoon vanilla
  • Powdered sugar for dusting (we didn’t use)

1. Preheat oven to 350F.  Line 24 muffin tins with paper liners.

2. Mix together cake mix, pudding mix, eggs, oil, water and sour cream; batter will be very thick. Fill muffin cups halfway and bake 12 min.

3. Meanwhile, mix together flour, cinnamon and vanilla. Cut in butter until crumbly looking (right away we knew this was way too much crumb topping. We should have halved the recipe).

4. After the 12 minutes of baking, remove muffins from oven. Spoon jam over tops of each and then sprinkle with the crumb topping. Bake another 15 min.

5. Let cook and sprinkle with powdered sugar if desired.

Jam Muffins

Verdict: These cupcakes were very tasty – though chocolate and raspberry are a pretty common combination. It was such an easy way to get a jam filled cupcake. (Full disclosure, my sister did not like them as she thought they had a strange after taste to them.)

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Chocolate Cake (or Cupcakes)

I am not sure where I originally found this recipe.

  • 2 cups sugar
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cocoa powder
  • 1 cup water
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla

1. Preheat oven to 350F.
2. In a medium bowl, sift together sugar, flour, baking soda, baking powder and salt.
3. Combine cocoa powder, water and milk in a saucepan and bring to boil. Remove from heat, add oil and let mixture cool until lukewarm.
4. Stir in egg and vanilla to the cooled cocoa powder mixture. Add the dry ingredients to the wet, beating until smooth.
5. Pour into pans (original recipe said it would make 2 8-inch round cake pans. We made 2 dozen regular sized cupcakes and 2 cupcakes in a specialty teddy bear mold). Bake 25-30 (our cupcakes needed about 20 min).

Chocolate Cake

Verdict: These were pretty bland tasting, unfortunately. Considering the amount of sugar in the recipe, I was surprised that they weren’t particularly sweet tasting. Neither did they have a rich chocolate taste. The best part of the cupcakes was the blue icing we used as frosting.


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