6 Creative Cupcake Recipes

Red Velvet Cheesecake Cupcakes
Makes 12

Ingredients:
1 box red velvet cake mix, prepared according to package instructions
16 ounces cream cheese
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups cream cheese frosting

Preparation:

1. Preheat oven to 375° F
2. In a large bowl, prepare the red velvet cake batter. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
3. Divide the batter evenly among a lined muffin tin, filling halfway. Spoon some of the cream cheese mixture onto the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool.
4. Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.

Chocolate-dipped Cannoli Cupcakes

Ingredients
for 12 cupcakes

CUPCAKES

1 box cake mix, prepared
CANNOLI CREAM

15 oz ricotta cheese
8 oz mascarpone cheese, room temperature
1 cup powdered sugar
1 teaspoon vanilla
1 cup mini chocolate chips
CHOCOLATE COATING

2 cups dark chocolate
3 tablespoons coconut oil

Preparation

1. Preheat the oven to 350°F (180°C).
2. Line a muffin tin with liners and cooking spray.
3. Prepare cake mix according to its directions.
4. Fill liners about ¾ of the way up with the cupcake batter.
5. Bake for about 20-25 minutes. A toothpick should come out dry when inserted.
6. Allow the cupcakes to cool completely.
7. In a large bowl, combine the ricotta, mascarpone, powdered sugar, and vanilla. Mix until well combined.
8. Fold in the mini chocolate chips.
9. Cut a ½ inch (1.5cm) hole on the tip of a pastry or zip top bag and fill with the cannoli cream.
10. Cut a circle in the center of each cupcake and press the center down into the bottom, creating a hole.
11. Fill the cupcake with cannoli cream and use a spiraling motion to create a swirl of the cream on top of the cupcake.
12. Put the cupcakes in the freezer for about 1 hour or until firm.
13. Melt the dark chocolate and coconut oil together.
14. Carefully, dip the tops of the cupcakes into the melted chocolate.
15. Place in the refrigerator to firm up if need be.
16. Enjoy!

Strawberries And Cream Cupcakes

Ingredients
for 12 cupcakes

1 box yellow cake mix, plus ingredients to prepare it
1 lb strawberry
1 pt heavy whipping cream
3 tablespoons powdered sugar

Preparation

1. Follow instructions on cake mix to bake. Bake according to package.
2. While they bake, finely chop five to seven strawberries until they are almost a pulp.
3. Cut the tops off of 12 strawberries. Set aside.
4. In a bowl, beat the whipping cream, chopped strawberries, and powdered sugar until the mixture forms stiff peaks when the beaters are lifted up. Set aside.
5. Let the cupcakes cool completely, then cut a hole in each one about the width of a quarter (leave room at the bottom of the cupcake).
6. Press a strawberry, pointed side down into each cupcake.
7. Then top with whipped cream
8. Enjoy!

Cookie Dough Cupcakes
Makes 12

Ingredients:
1 box vanilla cake mix, prepared according to package instructions
1 8-ounce tube chocolate chip cookie dough
1 cup chocolate chips
2 cups cream cheese frosting

Preparation:

1. Preheat oven to 375° F
2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway.
3. Place a small ball of cookie dough on each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool.
4. Pipe the frosting onto each cupcake, then top with chocolate chips.

Lemon Meringue Cupcakes

Ingredients
for 12 cupcakes

CUPCAKES

1 cup butter, at room temperature
1 ½ cups sugar
4 eggs
2 ½ cups flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons vanilla extract
½ cup milk
½ cup lemon juice
LEMON CURD

6 egg yolks
1 cup sugar
½ cup lemon juice
1 tablespoon lemon zest
6 tablespoons butter
MERINGUE FROSTING

6 egg whites
1 cup sugar
1 teaspoon cream of tartar

Preparation

1. Preheat the oven to 325ºF (170ºC).
2. In a medium bowl, cream the butter and slowly add the sugar. Beat until light and fluffy.
3. Add the eggs one at a time, mixing until incorporated.
4. Sift the flour and baking powder into the sugar mixture. Add salt and mix until just combined.
5. Add the vanilla, milk, and lemon juice, and mix until incorporated.
6. Scoop mixture into a lined cupcake tin about ¾ full.
7. Bake 12-15 minutes, or until a toothpick comes out cleanly from the center of the cupcakes. Let cupcakes cool.
8. Prepare the lemon curd by whisking the yolks and sugar in a heatproof bowl over a pot of simmering water.
9. Once the sugar is dissolved, add the lemon juice and zest. Stir until the mixture thickens, about 10 minutes.
10. Once the curd coats the back of a spoon, add the butter and stir until melted.
11. Remove from the heat, cover with plastic wrap, and refrigerate. Make sure the cling film touches the surface of the curd so that a film doesn’t form on top.
12. Prepare the frosting by whisking the egg whites and sugar in a heatproof bowl over simmering water until it thickens and the sugar dissolves completely. Tempering the eggs will ensure the frosting is food safe without being baked.
13. Remove from the heat, add the cream of tartar, and beat about 10 minutes until soft peaks form.
14. Using a piping tip or a knife, cut a hole into the top of the cupcakes and press down to make a well for the curd.
15. Add lemon curd into the cupcakes and frost them with the meringue.
16. Torch the frosting or carefully broil for about 3 to 4 minutes. Be sure that you use foil cupcake liners if broiling!
17. Enjoy!

Orange Chocolate Cupcakes
Servings: 12

INGREDIENTS

Cake
3 oranges
Chocolate cake mix
3 eggs
1/2 cup oil
1 cup orange juice

Icing
4 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/4 teaspoon orange zest, plus more for garnish
1 stick butter, room temperature
1 1/4 cup powdered sugar

PREPARATION

1. Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.
   Juice the orange, reserve for the cake mix.
2. Pre heat oven to 350°F/175°C. In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
3. Place the orange cups into a muffin tin and fill with 1/4 cup of the coocolate batter.
4. Bake 25 minutes.
5. In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.
6. Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.