Whats the best homemade cupcake recipe in th world?

Question

I need the best cupcake recipe ever! I'm going to make it for my parents so i need it ASAP.

Answer 1

Best Answer - Chosen by Voters

Title: APPLESAUCE CUPCAKES
Categories: Cakes
Yield: 12 servings

1/2 c Margarine
1 Egg
1/4 c Sugar
1 1/2 c Flour
1 ts Baking soda
1/4 ts Salt
1 ts Cinnamon
1 1/2 ts Nutmeg
1 c Unsweetened applesauce
1 ts Vanilla
1/4 c Chopped walnuts

Preheat oven to 375 F. Cream margarine until fluffy. Beat eggs and sugar;
add to margarine and blend.

Sift together dry ingredients. Add to margarine mixture alternately with
applesauce, mixing well after each addition. Stir in vanilla and nuts.

Spoon into 12 cupcake pans sprayed with vegetable pan spray or use paper
baking cups. Bake 15-20 min.

1 cupcake - 177 calories, 1 1/2 Starch/bread exchange, 1 1/2 fat 2.7 gm
protein, 9.8 gm fat, 19.8 gm carbohydrate, 207.6 mg sodium, 53.3 mg
potassium, 1 gm fiber, 23 mg cholesterol
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ICE CREAM CONE CUPCAKES

Recipe By :
Serving Size : 30 Preparation Time :0:00
Categories : Cakes


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 1/4 oz Chocolate cake mix
1 1/4 c Water
1/2 c Oil
3 Eggs
30 Small flat bottom cones
-----ICING-----
5 c Sifted powdered sugar
3/4 c Shortening
1/2 c Butter or margarine, soft
2 1/2 tb Milk
1 1/4 ts Almond extract
Assorted sprinkles & candies

Preheat oven to 350. In large bowl, combine first 4
ingredients according to cake mix package directions.
Fill each cone with about 2 1/2 tbsp of batter. Place
cones about 3″ apart on an ungreased baking sheet.
Bake 25 to 30 minutes. Cool completely. For icing,
beat all ingredients together in large bowl until
smooth. Ice each cupcake with about 1 tbsp icing.
Before icing hardens decorate with candy and/or
sprinkles. Store in airtight container.
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Title: Fudge Filled Cupcakes
Categories: Cakes
Yield: 25 servings

2/3 c Semi-sweet chocolate chips
6 oz Butter
1 1/4 ts Vanilla extract
4 Eggs; large
1 1/2 c Sugar
1 c All-purpose flour
Filling:
8 oz Cream cheese, softened
1/4 c Sugar
1 Egg, beaten; large
1/2 c Semi-sweet chocolate chips

Preheat oven to 350 degrees. Line 30 cupcake tins with paper or foil
cupcake liners. In double boiler, set over medium heat, melt the 2/3
cup of chocolate chips, butter and vanilla. Stir until smooth. Remove
from heat. Beat the eggs until frothy, using a whisk or electric
mixer. Gradually, beat in the sugar until it dissolves. Gradually,
beat in the flour. Fold in the chocolate mixture. Fill the cupcake
tins 1/3 full with the chocolate batter. Mash together the cream
cheese, sugar and egg until blended. Fold in the 1/2 cup of chocolate
chips. Drop a heaping teaspoonful of filling into each cupcake. Cover
cream cheese filling with another generous spoonful of batter. Bake
for 25 to 30 minutes. Let cupcakes cool completely on a rack before
storing in a covered container.
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Answer 2

This might sound crazy...but I always you a cake mix, because I've tried different from scratch recipes and they don't taste as good and the texture is strange. What makes a good cupcake, is the homemade frosting. NEVER use a canned frosting. You can also do add-ins to a cake mix for a different flavor. Go to the Betty Crocker website, I'm sure you will find something there for cake mix ideas. Good Luck! P.S. Don't tell your parents it came from a mix until they say they loved it!

Answer 3

CHOCOLATE CREAM CHEESE CUPCAKES WITH CHOCOLATE FROSTING

"I got the recipe for these moist, filled cupcakes from a dear friend about 25 years ago. I have made them many times for my family and for church functions. They’re irresistible."

FOR THE FILLING:
1 package (8 ounces) cream cheese, softened
1 1/2 cups sugar, divided use
1 egg
1 teaspoon salt, divided use
1 cup (6 ounces) semisweet chocolate chips
FOR THE CUPCAKE BATTER:
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1 cup water
1/3 cup vegetable oil
1 tablespoon white vinegar
FOR THE FROSTING:
3 3/4 cups confectioners' sugar
3 tablespoons unsweetened cocoa powder
1/2 cup butter, melted
6 tablespoons milk
1 teaspoon vanilla extract
1/3 cup chopped pecans (for topping)

Preheat oven to 350 degrees F. Paper-line 12 muffin pan cups.

TO MAKE THE FILLIING:
In a small mixing bowl, beat cream cheese and 1/2 cup sugar until smooth. Beat in egg and 1/2 teaspoon salt until combined. Fold in chocolate chips; set aside.

TO MAKE THE CUPCAKES:
In a bowl, combine the flour, cocoa powder, baking soda, and remaining sugar and salt. In another bowl, whisk the water, oil and vinegar; stir into dry ingredients just until moistened.

Fill paper-lined muffin cups half full with batter. Drop filling by heaping tablespoonfuls into the center of each.

Bake at 350 degrees F for 24-26 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

TO MAKE THE FROSTING:
In a large mixing bowl, combine confectioners' sugar, cocoa powder, butter, milk and vanilla; beat until blended.

Frost cupcakes; sprinkle with pecans. Store in the refrigerator.

Yield: 20 cupcakes
Source: Taste of Home magazine, April 1007

Answer 4

Apple Cinnamon Muffins
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
2 large eggs
1/2 cup buttermilk, or sour cream
4 tablespoons melted unsalted butter
1 cup packed light brown sugar
1 cup peeled, cored, and chopped sweet apples
1/2 cup chopped walnuts
Streusel Topping:
1/4 cup plus 1 tablespoon finely chopped walnuts
1/4 cup plus 1 tablespoon packed light brown sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
2 tablespoons melted unsalted butter
Directions
Preheat the oven to 375 degrees F. Grease a 12-cup muffin tin and set aside.
Into a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. In another bowl, whisk together the eggs, buttermilk, and melted butter. Add the sugar and whisk to combine. Add to the dry ingredients and mix until just combined. Fold in the apples and walnuts. Divide the batter among the muffin tin cups, filling each about 2/3 full.
To make the streusel topping, in a small bowl, combine all the ingredients and stir until well combined and crumbly.
Sprinkle about 1 tablespoon of the crumb mixture over the top of each muffin. Bake until a tester inserted into a muffin comes out clean, about 25 minutes. Remove from the oven and let sit in the muffin tin for 10 minutes. Turn out onto a wire rack and let cool slightly before serving
• Fruit Muffins
•
• 1 cup strawberries, chopped
• 1 cup sugar, plus 2 tablespoons
• 1 1/2 cups all-purpose flour
• Pinch ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1 teaspoon salt
• 1 ripe banana, mashed
• 2 large eggs
• 1/4 cup canola oil
• 1 lemon, zested
• 1/2 pint blueberries
• 1 cup chopped walnuts
Directions
Special equipment: muffin tin and muffin liners
Preheat oven to 350 degrees F.
In a small bowl, mix together strawberries and 2 tablespoons sugar. Let sit 15 minutes until strawberries give off juices.
In a small bowl, mix together flour, cinnamon, baking soda, nutmeg and salt.
In a large bowl, whisk together the mashed banana, eggs, oil, 1 cup sugar, strawberries, and lemon zest.
Mix the dry ingredients into the wet ingredients until combined. Do not over mix. Fold in blueberries and walnuts.
Scoop batter evenly into muffin cups. Bake until a toothpick inserted in center of muffin comes out with a few crumbs but not wet, about 30 minutes. Cool on a rack to room temperature.

Answer 5

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:)