Cupcake Recipes

I wanted to write down my recipes so that I don't forget these yummy cupcakes that I made.


For all cupcakes mix cake mix with:
1 TBSP oil
3 eggs
1 C water

Place cake batter into individual cupcake holders about 2/3 the way full. Cook at 350 degrees for 15min. Look for variations below.


Cream Cheese Frosting
1 8oz of cream cheese
1 cube of butter
4 c Powdered Sugar (add little more at a time to desired consistency)
2 tsp vanilla

Chocolate Mint Cupcakes:

Chocolate cake mix as made above

1 package peppermint patties

Cream cheese frosting mixed with green food coloring for tinting and added mint extract to taste.

While filling the cupcake holders with cake batter only fill about 1/2 way then add a peppermint patty, then cover with rest of cake batter to fill 2/3 way. When cooked and cooled, frost and garnish with quarter of the peppermint patty.

note: I wanted to make more mint cupcakes so instead of peppermint patties I used mint extract and it tasted great, but there wasn't that yummy gooey center from the patty.

Chocolate Peanut Butter Cupcakes

Chocolate cake mix mixed as directed above
Peanut butter filling (see below)
Cream cheese frosting with 2 TBSP peanut butter mixed in.
Garnished with a quarter from a Reese's Peanut Butter cup.

Peanut Butter Filling:
* 1/2 cup(s) creamy peanut butter
* 1/8 cup(s) sugar
* 2 tablespoon(s) butter or margarine
* 1 tablespoon(s) all-purpose flour
* 1/2 teaspoon(s) vanilla extract
* 1 large egg

Directions: After filling cupcakes holder put small drops of peanut butter filling on top and swirl through batter with table knife. Cook as directed and let cool. Top with peanut butter frosting and garnish.

Raspberry Swirl Cupcakes

Yellow Cake Mix made as directed above.
Wylers raspberry drink mix in individual packets (the ones for the water bottles)
cream cheese frosting
raspberries with leaves for garnish

Mix cake mix and take out 1/2 C of batter. Fill cupcake holders with cake mix. Mix 1 packet of the raspberry drink mix with the 1/2C batter. Drop little dots on top of cake mix and then swirl with toothpick. Be careful not to swirl too much becuase then your cupcake just turns pink. Bake as directed and let cool. Top with cream cheese frosting and garnish with raspberries and small leaves.

Caramel Cupcakes

Watch out you can't eat just one of these!

yellow cake mix
Caramel ice cream topping
Junior caramel candies ( like junior mints but caramel) (opt.)
Cream cheese frosting mixed with 2 TBSP of the caramel topping
Frosting tip and decorating bag

Mix cake as directed then add 1/3-1/2 bottle of the ice cream topping to batter. Bake as directed. When cool take frosting tip and decorating bag fill with a little of the caramel topping ( kink decorator bag like a garden hose so that it doesn't run out)stick frosting tip in center of cupcake to poke a hole and fill to top of the cupcake. Watch out the caramel comes out fast, I found if you tip the cupcake sideways and hold it in your hand you can minimize the mess. Frost with caramel cream cheese frosting. Make a smiley face on top of frosting and swirl with toothpick, garnish with junior caramel candy (opt.).

**Hint: Swirling: To swirl take toothpick or table knife and start at the top of the cupcake all the way to the left and work your way down and then back up working your way across the cupcake, next do the same working your way down the cupcake from top to bottom by starting at the top and going across the cupcake and then back again.

Enjoy and Have fun!