Strawberry Lemonade Cupcakes
Ingredients:
Cupcake Ingredients:
- 1 (18.25 oz.) strawberry cake mix
- 3/4 cup buttermilk
- 1/2 cup vegetable or canola oil
- 1/4 cup (4 Tbsp.) lemon juice
- 4 eggs
Frosting Ingredients:
- 1/2 cup (1 stick) butter, softened
- 1/4 cup pureed strawberries (made from fresh or frozen strawberries)
- 1 tsp. lemon juice
- 1 tsp. vanilla
- 3 – 4 cups powdered sugar (adjust to achieve desired consistency)
To Make Cupcakes:
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the cake mix, buttermilk, oil and lemon juice to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
To Make Frosting:
Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add in the strawberries, vanilla and lemon juice, and mix on low-speed until combined. Gradually add in the powdered sugar and mix until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)
Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream Recipe
Ingredients:
Cupcake Ingredients:
- 1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix
- 1 cup buttermilk
- 1/2 cup vegetable or canola oil
- 1 tsp. cinnamon
- 1/2 tsp. chili powder
- 1/4 tsp. cayenne
- 4 eggs
Frosting Ingredients:
- 1 stick (1/2 cup) butter, room temperature
- 1/2 cup unsweetened cocoa powder
- 1/4 cup milk
- 1 tsp. cinnamon
- 2 1/2 cups powdered sugar (more or less to achieve desired consistency)
To Make Cupcakes:
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the first six cake ingredients (cake mix through cayenne) together in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
To Make Frosting:
Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add cocoa powder and cinnamon and mix on low-speed until combined. Gradually add in the milk and powdered sugar, alternately, until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)
Vanilla Almond Cupcakes w/ Salted Caramel Buttercream Recipe
Ingredients:
Cupcake Ingredients:
- 1 (18.25 oz.) white cake mix
- 1 cup buttermilk
- 1/2 cup vegetable or canola oil
- 1 tsp. almond extract
- 1 tsp. vanilla
- 4 eggs
Frosting Ingredients:
- 1/4 cup sugar
- 2 Tbsp. water
- 1/4 cup heavy cream
- 1 tsp. vanilla
- 3/4 cup (1.5 sticks) salted butter, softened, or can use unsalted butter and just add 1/4 tsp salt for each stick used
- 2 cups powdered sugar
Method:
To Make Cupcakes:
Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
Add the cake mix, buttermilk, oil, almond extract and vanilla to a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick and fluffy, 2 minutes longer.
Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
To Make Frosting:
Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, WITHOUT STIRRING, until mixture turns dark amber in color, about 6 to 7 minutes.
Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.) Set aside until cool to the touch, about 25 minutes.
Beat the butter in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).
If you want to decorate with the swirls, double your frosting recipe. If not, a single batch should be plenty!
