Apple Cider Cupcakes with Brown Sugar Cinnamon Buttercream

A Pinterest Recipe

Ingredients

Cupcakes

2 eggs

1⅔ cup all purpose flour

1 cup apple cider

⅔ cup sugar

½ cup unsalted butter, softened

2 tsp. baking powder

1 tsp. ground cinnamon

½ tsp. salt

1 tsp. vanilla

Frosting

1 cup softened butter

3 cup powdered sugar

½ cup light brown sugar

1 tsp cinnamon

2 tbsp milk

1 tsp vanilla

Directions

Cupcakes

Preheat oven to 350. Cream together butter and sugar in the bowl of a stand mixer (or using a hand mixer). Add the eggs and vanilla and mix until fully incorporated. Whisk together all of the dry ingredients in a separate bowl. Add the apple cider and the mixture of dry ingredients, alternating between the two, slowly incorporating them into the butter/sugar/egg mixture. Line standard muffin/cupcake tin with paper or foil liners. Fill cupcake liners ⅔ full and bake for 17-19 minutes. Bake until toothpick or skewer inserted into center comes out clean. Let cool completely before frosting.

Frosting

Whip butter, brown sugar, cinnamon and vanilla together with a mixer until light and fluffy. Gradually add powdered sugar and mix until incorporated. Add milk until you reach desired consistency (more for thinner frosting). Transfer to piping bag and frost each cupcake once they have cooled. Garnish with an apple slice, if desired. Cupcakes stay fresh at room temperature in an airtight container for 5 days.

Pineapple Upside-Down Cupcakes

From My Baking and Pastry Class

Ingredients

For the Cupcakes
6 Tbsp Butter, Melted and Cooled
1/2 c Milk
1 c Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
2 Eggs
3/4 c Sugar
1/2 tsp Vanilla

For the Topping
6 Tbsp Butter, Melted
3/4 c Brown Sugar
6 Maraschino Cherries, cut in half
1 20 oz Can of Pineapple Rings, cut into quarters, or 1 c Pineapple Tidbits

Directions

Preheat oven to 350

For the Cupcake Batter
Mix together the butter and milk, set aside. (This can be done later if the melted butter is not cool yet.) In a medium bowl, combine flour, baking powder, and salt. In a large bowl whisk together the eggs, sugar, and vanilla. Add flour mixture to egg mixture and stir until fully mixed in. Add the milk/butter mixture and stir well to combine the ingredients into a smooth batter.

For the Topping, Assembly, and Baking
Into each muffin tin, add 1 1/2 tsp of butter. Sprinkle in 1 Tbsp of brown sugar. Lay cherry, cut side up, into the center of each cup. Place a pineapple quarter on each side (or use 5-6 tidbits around the cherry). Press the fruit gently down into the butter/brown sugar mixture. Spoon batter into each cup, dividing evenly. Bake until lightly browned and dry around the edges, approximately 25 min. Transfer pan to a cooling rack to cool for 5 min. Gently loosen the cupcakes from the pan with a knife. Place a cookie sheet over the cupcakes and invert cupcakes onto cookie sheet. Eat while still warm.

Pumpkin Cupcakes

A Pinterest Recipe
This recipe can also double as pumpkin muffins!

Ingredients

1 and 3/4 Cups of All-Purpose Flour
1 tsp of Baking Soda
1 tsp of Baking Powder
1/2 tsp of Salt
1 and 1/2 tsps of Ground Cinnamon
1/4 tsp of Ground Nutmeg
1/4 tsp of Ground Cloves
1/4 tsp of Ground Ginger
1/4 tsp of Allspice
2/3 Cup of Packed Dark Brown Sugar
2 Large Eggs
1 Cup of Pumpkin Puree (Not Pumpkin Pie Filling)
1/2 Cup of Vegetable Oil
1/3 Cup of Milk
1 tsp of Vanilla

Directions

Preheat oven to 350 degrees. Line cupcake pan with liners. Combine the flour, baking soda, baking powder, salt, and spices in a large bowl. In a medium bowl, mix the brown sugar and eggs together. Add the pumpkin puree, oil, milk, and vanilla to the sugar and egg mixture. Pour wet ingredients into dry ingredients. Mix until just combined, to avoid overmixing. Fill cupcake liners and bake for 17-18 minutes. Allow cupcakes to cool before piping the frosting on top of the cupcakes.

"Xtra-Special" Celebration Cake (Depression Cake)

From Alpha-Bakery, By Gold Medal All-Purpose Flour

This recipe yields a moist chocolate cake, and doesn't use any eggs! The recipe is written for a double layer chocolate cake, but you can use the same recipe for cupcakes. Don't forget to adjust the baking time as needed if you plan on making cupcakes. I usually do 18-20 minutes for regular sized cupcakes and 13-16 minutes for mini sized cupcakes.

Ingredients:

3 Cups of Flour
2 Cups of Sugar
1/2 Cup of Cocoa
2 tsps of Baking Soda
1 tsp of Salt
2/3 Cup of Vegetable Oil
2 tsps of Vinegar
1 tsp of Vanilla
2 Cups of Cold Water

Directions:

Preheat oven to 350. Grease 2 round pans, 9x1 1/2 inches; dust with flour. Mix flour, sugar, cocoa, baking soda, and salt in a large bowl. Mix oil, vinegar, and vanilla. Stir oil mixture and water into flour mixture until well blended, about 1 minute. Immediately pour batter into pans, dividing evenly. Bake until wooden pick inserted in center comes out clean, about 35 minutes; let cool approximately 10 minutes. Remove from pans; let cake cool completely. Fill and frost cake as desired.

Chocolate Chip Stuffed Cupcakes with Brown Sugar Frosting

A Pinterest Recipe

These are great for birthdays and anyone who loves cookie dough!

Ingredients:

For Cookie Dough:
1/2 Cup of Butter, Softened
1/4 Cup Sugar
1/2 Cup Brown Sugar, Packed
2 1/2 Tbsps Milk
1 tsp Vanilla
1 Pinch of Salt
1 1/2 Cups Flour
3/4 Cup Semi-Sweet Chocolate Chips

For the Cupcakes:
1 3/4 Cup Cake Flour
1 1/4 Regular Flour
1 3/4 Cup Sugar
2 1/2 tsp Baking Powder
1 tsp Salt
1 Cup Butter, Softened, Cut into Cubes
4 Eggs
1 Cup Milk
2 tsp Vanilla

For Brown Sugar Frosting:
1 1/2 Cups Butter, Softened
3/4 Cup Light Brown Sugar, Packed
1 Tbsp Milk
1 tsp Vanilla
1/2 tsp Salt
3 1/2 Cups Powdered Sugar

Directions:

For Cookie Dough:
Beat together butter, sugars, milk, vanilla, and salt until creamy. Add in flour and beat until well mixed. Stir in the chocolate chips. Roll into tablespoon full balls, place in a plastic container, and freeze until completely solid. DO NOT skip freezing the cookie dough, or the cookie dough will be dispersed within the cupcake and not have the "stuffed" effect. Once the cookie dough is frozen, prepare the cupcake batter.
                                       
For the Cupcakes:
Preheat oven to 350. Line cupcake pan with cupcake liners. In a stand mixer, combine the flours, sugar, baking powder, and salt using the paddle attachment. With the mixer on low, drop in the butter, a few cubes at a time. When all of the butter is incorporated, the mixture should resemble coarse sand. Add the eggs one at a time. Pour in milk and vanilla and increase the speed until the batter is smooth. scrape the sides of the bowl as needed. Fill cupcake liners and bake 20-23 minutes. Allow cupcakes to cool before beginning on the frosting.
         
For Brown Sugar Frosting:
Beat together all the ingredients, minus the powdered sugar, until smooth. Gradually add in the powdered sugar on low speed. Add additional milk, if needed. Pipe onto cupcakes and enjoy!