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Cupcakes


Cupcakes

  • 46 Pins

Apple Cider Maple Spice Cupcakes -- 1 spice cake mix 3 eggs 1-2/3 cups apple cider For the Frosting: 3 ounces cream cheese, softened 4 tablespoons butter, softened 1/4 cup maple syrup 1/2 teaspoon maple extract 1/2 teaspoon pumpkin pie spice 4 cups confectioners' sugar

Apple Cider Maple Spice Cupcakes - Lady Behind the Curtain

ladybehindthecurtain.com

Snowman cupcakes

Apple Cider Maple Spice Cupcakes -- 1 spice cake mix 3 eggs 1-2/3 cups apple cider For the Frosting: 3 ounces cream cheese, softened 4 tablespoons butter, softened 1/4 cup maple syrup 1/2 teaspoon maple extract 1/2 teaspoon pumpkin pie spice 4 cups confectioners' sugar

22 easter ideas #easterideas

Chocolate Peppermint Cupcake Recipe

Texas Sheet Cake Cupcakes- so fudgy and delicious!

Pumpkin Cheesecake Muffins

Limoncello cupcakes

for THANKSGIVING--pumpkin pie cupcakes with a graham cracker bottom.

shark cupcakes! Shark Week!

Cupcake de morango (Strawberry Cupcake)

Cupcakes baked in ketchup cups, so cute for a party or a shower! You can use a flat baking sheet too as the cups are strong enough and don't need a muffin tin.

The 50 Best Cupcake Recipes on the Internet

Clean eating Chocolate muffins with greek yogurt, cocoa, and applesauce, 58 calories each.

Ballerina Tutu Cupcakes

firemen truck and fire cupcakes for firemen party

Peanut Butter Cookie Cupcakes - that's frosting on the top

Candy Cane Cupcakes

Chocolate Cheesecake Cupcakes #Food #Drink #Trusper #Tip

This cupcake tastes like Fall. It’s apple butter in a vanilla cupcake with vanilla buttercream, a sprinkle of cinnamon, and a couple toasted pecans. Best of all, it’s easy to make! I used store bought apple butter—just fill your cupcake tins half way full with your favorite vanilla cupcake recipe, carve out a little crater, fill it with apple butter, cover with a little more batter, and bake as usual. Delicious!

Brownie mix + Strawberry cake mix + vanilla icing = yummy!

  • Tamera Threadgill
    Tamera Threadgill

    Going to try. Will use chocolate frosting for mr chocoholic family!

Double Chocolate Mocha Crunch Cupcake

Lemon Raspberry Cream: The Cakes: Lemon cake mix (I used Duncan Hines Lemon Supreme) 1 cup sour cream ½ cup water ¼ cup milk ¾ cup oil 4 eggs 1 small box instant lemon pudding mix Raspberry Cream: ½ cup butter, softened 8 oz cream cheese 1/3 cup Raspberry jam or jelly Red food dye 1 ½ -2 ½ cups powdered sugar Directions: 1.     Preheat oven to 350 degrees. 2.    In a large bowl, beat eggs.  3.    Add oil, water, and milk and beat again.  4.    Stir in sour cream and then cake mix and pudding mix until well blended. 5.    Fill cupcake liners 2/3 full and bake for 20-28 minutes or until a toothpick comes out clean. 6.   As soon as your cupcakes, place them on a cooling rack for about 5-7 minutes and then seal in an airtight container to make sure they stay perfectly moist.  The container will steam-up inside, but won’t worry… 7.    Raspberry Cream: Beat butter and cream cheese for 5 minutes.  8.   If your jam is not seedless, strain it and then add it to the butter mixture.  You can always add more if you want a stronger taste.  9.   Add a few drops of food dye to get a pretty red color and then as much powdered sugar as you desire. 10. Refrigerate your Raspberry Cream if it is too loose to pipe or spread on your COOLED cupcakes.