Pink Lemonade Cupcakes

1 package (18 ounces) white cake mix
3 egg whites
1 cup of water
1/3 cup, plus 1/4 cup of frozen pink lemonade concentrate, thawed
2 tablespoons vegetable oil
pink food coloring
4 cups sifted powdered sugar
1/3 cup butter, softened
lemon candies, for decoration

Preheat oven to 350. Line 24 muffin cups with paper baking cups.

Beat cake mix, egg whites, water, 1/3 cup concentrate, oil, and a few drops of food coloring in large bowl with electric mixer at medium speed for 2 minutes. Spoon batter evenly into prepared muffin cups.

Bake for 18 to 22 minutes or until toothpick inserted into centers comes out clean. Cool completely on wire rack before frosting.

To make frosting, beat sugar, butter, and remaining 1/4 cup concentrate in medium bowl with mixer at medium speed. Beat in a few drops food coloring. Frost cupcakes and decorate with lemon candy.

Perfect Lemon Cupcakes

Made May 1, 2010
I thought the cupcakes were very good.  I was afraid they might be too much like a moist pound cake, but they weren't... nice and fluffy.  The frosting was also good, very lemony.  For me, though, it was a bit too sweet for this cake.  I've never been a big fan of buttercream, might try with cream cheese frosting or just whipped cream.  But everyone else seemed to be happy with the combo.  -jt

Cake:
1 package lemon cake mix
1 cup sour cream
3/4 cup water
3/4 cup oil (I only used 1/2cup)
4 eggs
1 small package lemon instant pudding

Mix dry ingredients. Add wet ingredients. Mix with electric mixer on medium speed for about two minutes. For 24 cupcakes, bake at 350 degrees for 20 minutes.  For regular cake, pour into a greased 9×11 pan or two round pans. Bake at 350 degrees for 25-30 minutes. Don’t over bake!
The cupcakes will fall slightly as they cool -- it just makes more space for frosting!

Lemon Buttercream Frosting:
1 cup (2 sticks) butter, very soft
6-8 cups powdered sugar
1/2 cup fresh lemon juice
1 teaspoon grated lemon zest

Place the butter in a large mixing bowl. Add 4 cups of sugar, then the juice and the zest. Beat until smooth and creamy. Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (I added 6 cups total). Use and store at room temperature. (Don’t refrigerate and it will last in a covered container for about three days.)

from Real Mom Kitchen

Mayan Chocolate Cupcakes

Mayan Chocolate Cupcakes with Cocoa-Cinnamon Buttercream
(Cupcake recipe adapted from Hello Cupcake)

Cupcake Ingredients:

1 (18.25 oz.) box Devil’s Food (or other chocolate variety) cake mix
1 cup buttermilk
1/2 cup vegetable or canola oil
1 tsp. cinnamon
1/2 tsp. chili powder
1/4 tsp. cayenne
4 eggs
Frosting Ingredients:

1 stick (1/2 cup) butter, room temperature
1/2 cup unsweetened cocoa powder (I prefer dark chocolate cocoa, but any works!)
1/4 cup milk
1 tsp. cinnamon
2 1/2 cups powdered sugar (more or less to achieve desired consistency)
Method:

To Make Cupcakes:

Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.

Add the first six cake ingredients (cake mix through cayenne) together in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick, 2 minutes longer.

Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.

To Make Frosting:

Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add cocoa powder and cinnamon and mix on low-speed until combined. Gradually add in the milk and powdered sugar, alternately, until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)

***To frost 24 cupcakes as I did (pictured above), I’d recommend making a double batch of the frosting. But if you’re just spreading it on with a knife, one batch should be plenty! :)

Ali’s Tip:

For an extra kick, try grinding a pinch of ground sea salt on top of these! It truly kicks them up a notch! (And then you can tell your friends that they’re “salted cocoa-cinnamon buttercream”!)

BBQ Cupcakes

Chocolate and Vanilla Cupcakes with BBQ decorations.  Made from Nilla wafers, Grasshopper cookies, frosting, gummibears, circus peanuts, caramels, etc.