Cheese Cupcake Recipe

Cheese Cupcakes Ingredients

2 c Graham-cracker crumbs
1/3 c Melted butter or margarine
1/2 c Granulated sugar
2 Eggs (unbeaten)
1 1/2 8-ounce packages soft cream
Cheese 1/2 ts Vanilla
1 c Sour cream
Fresh or frozen strawberries Or other fruit chunks

Cheese Cupcakes Directions

Morning or afternoon before: line twelve 2 1/2″ muffin tin cups with paper liners.
In bowl, blend crumbs and melted butter.
Press some of this crumb mixture to bottom and sides of each lined muffin tin cup; refrigerate for 1 hour.
Meanwhile, with electric mixture at medium speed, beat sugar, eggs, cheese, and vanilla until smooth and creamy.
Spoon this mixture into cups; fill each cup almost to top of crumb crust.
Refrigerate till served.
Just before serving: remove from pans, spread sour cream on each cupcake, then top with fruit.

Cheesecake Cupcake Recipe

Cheesecake Cupcakes Ingredients

3 pk 8 oz Cream Cheese
1 c Sugar
1 tb Vanilla
3 Eggs
1 c Sour cream
Custard Cups

Cheesecake Cupcakes Directions

Leave cream cheese out to soften.
Beat until smooth with sugar and vanilla.
Add eggs, one at a time, beating on high.
Fold in sour cream.
Will make more than what a 9″ graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s).
Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean.

Chocolate-Bottom Cupcake Recipe

Chocolate-Bottom Cupcakes Filling Ingredients

1 8 oz pkg cream cheese — softened
1 egg
1/3 c sugar
1/8 tsp salt
1 c semisweet chocolate chips

Chocolate-Bottom Cupcakes Batter Ingredients

1 c water
1/3 c vegetable oil
1 tbsp vinegar
1 tsp vanilla extract
1 1/2 c all-purpose flour
1 c sugar
1/4 c cocoa
1 tsp baking soda
1 tsp salt

Chocolate-Bottom Cupcakes Directions

In a mixing bowl, beat cream cheese, egg, sugar and salt until smooth.
Stir in chocolate chips; set aside.

Chocolate-Bottom Cupcakes Batter Directions

Combine water, oil, vinegar and vanilla in another mixing bowl.
Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin).
Spoon about 2 tsp of batter into greased or paper-lined miniature muffin cups.
Top with about 1 tsp of filling.
Bake at 350? for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.

Chocolate Chip Cupcake Recipe

Chocolate Chip Cupcakes Ingredients

1 1/2 cup flour
1 cup sugar
2 tablespoon cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1 teaspoon vanilla
1 tablespoon vinegar
1 cup water, warm
1/2 cup chocolate chips

Chocolate Chip Cupcakes Directions

Preheat oven to 400 degrees.
In a bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt.
Make a well in the center.
Add oil, vanilla, vinegar, and warm water.
Stir just until moist.
Add hocolate chips.
Spoon batter into prepared muffin tin (use cupcake papers), filling 3/4 full.
Bake for 15 – 20 minutes.

Chocolate Mayonnaise Cupcake Recipe

Chocolate Mayonnaise Cupcakes Ingredients

3 c Sifted flour
1 1/2 c Sugar
1/3 c Cocoa
2 1/4 ts Baking powder
1 1/4 ts Baking soda
1 1/2 c Mayonnaise
1 1/2 c Water
1 1/2 ts Vanilla

Chocolate Mayonnaise Cupcakes Chocolate Frosting Ingredients

tb Butter or margarine
2 oz Semisweet chocolate
2 c Powdered sugar
1/8 ts Salt
2 tb Milk (or double this amt.) – hot
1/2 ts Vanilla
Chopped nuts or nut halves – (optional)

Chocolate Mayonnaise Cupcakes Directions

Resift flour with sugar, cocoa, baking powder and soda into bowl.
Gradually stir in mayonnaise.
Stir in water and 1 1/2 teaspoons vanilla.
Fill 2 dozen greased or paper-lined muffin pans 1/2 full with batter.
Bake at 350F 25 to 30 minutes.
Cool in pans 5 minutes.
Remove from pans and cool on rack.

Chocolate Mayonnaise Cupcakes Frosting Directions

Melt butter and chocolate in top of double boiler over hot water.
Sift powdered sugar with salt.
Add chocolate mixture and blend.
Beat in enough milk to make spreadable.
Beat in 1/2 teaspoon vanilla.
Use to frost cupcakes.
Garnish tops with nuts, if desired.

Chocolate Peanut Butter Cupcakes Recipe

Chocolate Peanut Butter Cupcakes Ingredients

2 cups Bisquick
1/4 cups Sugar (granulated)
1 ea Egg
2/3 cups Water or milk
2 tablespoons Creamy Peanut Butter
1 oz Semisweet Chocolate
1 1/2 tablespoons Margarine or butter
1/2 cups Powdered sugar
1/2 teaspoons Vanilla
1 1/2 tablespoons Hot water
2/3 cups Chopped peanuts

Chocolate Peanut Butter Cupcakes Directions

Heat oven to 400.
Grease bottoms only of 12 muffin cups, or line with paper baking cups.
Mix baking mix, sugar, egg, 2/3 cup water and the peanut butter; beat vigorously 30 second.
fill muffin cups about 2/3 full Bake unitl golden brown, about 15 minutes.
Cool Heat chocolate and margarine over low heat until melted.
Stir in powdered sugar, vanilla and hot water.
Spread about 1 teaspoon chocolate glaze over top of each muffin; dip into peanuts.

Chocolate Surprise Cupcakes Recipe

Chocolate Surprise Cupcakes Ingredients

1 pk (8 oz) Cream Cheese, softened
1/3 cups Granulated sugar
1 Egg
1/2 cups Semi-Sweet Chocolate Chips
2 Squares Unsweetened Chocolate, melted
1/3 cups Vegetable oil
1 1/4 cups All purpose flour
1 cup Granulated sugar
3/4 cups Water
1 Egg
1 teaspoons Vanilla
1/2 teaspoons Baking soda
1/4 teaspoons Salt
powdered sugar (optional)

Chocolate Surprise Cupcakes Directions

Heat oven to 350.
Beat cream cheese, 1/3 cup granulated sugar and 1 egg til smooth.
Stir in chips; set aside.
Beat melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth.
Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups.
Top each with 1 tbsp of the cream cheese mixture.
Spoon the remaining batter evenly over cream cheese mixture.
Bake for 30 to 35 minutes or til toothpick inserted into center comes out clean.
Remove from pans to cool on wire racks.
Sprinkle with powdered sugar, if desired.
Preptime: 15 minutes.
Bake time: 30 to 35 minutes.

Clown Cupcake Recipe

Clown Cupcakes Ingredients

1 pk Yellow cake mix*
12 Scoops vanilla ice cream
1 pk (12) sugar ice cream cones
1 cn Refrigerated whipped cream
Colored decors Candies for eyes, nose, mouth

Clown Cupcakes Directions

Preheat oven to 350 F.
Place 2 1/2 inch paper liners in 24 muffin cups.
Prepare, bake and cool cupcakes following package directions.
To assemble each clown, remove paper from cupcake.
Place top-side down on serving plate.
Top with scoop of ice cream.
Place cone on ice cream for hat.
Spray whipped cream around bottom of cupcake for collar.
Spray three small dots up front of cone.
Sprinkle whipped cream with assorted colored decors.
Use candies to make clown face.
Note: This recipe makes 24 cupcake, 12 to make into clowns, and 12 to freeze for later use.
Cupcakes will keep frozen in airtight container for up to 6 weeks.
Tip: For easier preparation, make the ice cream balls ahead of time.
Scoop out balls of ice cream, place on baking sheet or in bowl and return of freezer to firm.

Cocoa Cupcake Recipe

Cocoa Cupcakes Ingredients

1 1/2 c Flour
1 c Sugar
1 ts Baking soda
1 tb Cocoa
3 tb Vegetable oil
1 ts Vanilla
1 tb Vinegar
1 c Water, cold

Cocoa Cupcakes Directions

Preheat oven to 350 degrees.
In a medium bowl, combine flour, sugar, and baking soda.
In a large bowl, combine cocoa, oil, vinegar, and vanilla, mixing well.
Add water in several additions.
Mix well.
Pour into muffin tins lined with wax paper.
Bake 25 to 30 minutes.
Content per Serving: total fat 3.8, gm cholesterol 0 mg, calories 148, saturated fat 0.4 gm, carbohydrate 27 gm, protein 2 gm.

Creeping Caterpillar Cupcake Recipe

Creeping Caterpillar Cupcakes Ingredients

2 cups sifted cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter or margarine, softened to room temperature
1 cup sugar
3 eggs
1 teaspoon vanilla
3 ounces unsweetened chocolate, melted (optional)
1 /2 cup milk

Creeping Caterpillar Cupcakes Frosting Ingredients

3 cups prepared white frosting (tinted with green, yellow, purple or orange food coloring)
Tinted coconut (green, yellow, purple or orange), licorice shoe strings (variety of colors)
variety of round candies for eyes or spots

Creeping Caterpillar Cupcakes Directions

Preheat oven to 375 degrees.
Line 24 cup muffin tins with paper liners.
In a large bowl whisk together the cake flour, baking powder and salt.
In a stand-alone mixer or using a handheld electric mixer cream the butter and sugar until light and fluffy.
Add the eggs, one at a time, mixing thoroughly after each addition.
Add the vanilla and beat to combine.
If making chocolate cake add the cooled, melted chocolate and mix well, then add in milk.
Gradually add the flour mixture into the butter mixture and mix until just combined.
Pour the batter into the prepared tins and bake for 20 minutes.
Cool completely.
Frost the cupcakes with the tinted frosting and sprinkle with tinted coconut for a fuzzy caterpillar.
Arrange them in a curving pattern on top of a large cutting board or piece of cardboard covered with foil.
Snip licorice into short lengths to form antennae and legs.
Place round candies for eyes and mouth.
If desired, round candies can be placed on cupcakes for a spotted caterpillar.