CUPCAKES FOR PARTIES

I fell in love with baking cupcakes when my two boys were in elementary school.  They preferred cupcakes rather than layer or pound cakes.  They were easy to bake if you used cake mix and cute cupcake liners. I began to collect paper liners.  I was bored with the pastel colors but theme paper liners were expensive.  I discovered that I could purchase the theme sports and holiday paper liners 50% off.  I just waited until the holiday had passed then I could buy the holiday  paper liners " dirt cheap" at the grocery store. Now the discount stores have the holiday paper liners for 99 cents. 

I have carpal tunnel syndrome so, I cannot do
the intricate decorating on the  cupcakes. I saw
a cookbook author on TV using candy and cookies
to decorate her cupcakes.  This was a beautiful solution to my decorating dilemma.  I purchased
her book and use it often.  People just rave over
the cute decorations when I take these fancy cupcakes to parties and church dinners.  No
one cares that the cupcakes are made from a
cake mix.

I have learned how to embellish the cake mix 
with butter, cream cheese, sour cream, extracts
and whole milk to obtain a homemade taste. 
Even scratch made cupcakes taste bad if they 
are  over cooked.  The key to moist cupcakes 
is making sure you take them out of the oven
as soon as the middle gets firm.  A dry cupcake
might be saved with swirls of delicious frosting.


THIS IS MY CUPCAKE BIBLE

CUPCAKES DECORATED WITH CANDY & CEREAL

DEATH BY CHOCOLATE CUPCAKES

DEATH BY CHOCOLATE CUPCAKES

18.25 oz Chocolate Cake Mix
Water, vegetable, Oil and Eggs 
called for on cake cake mix box
1 tsp Whole Milk
2 Tablespoons Brewed  Coffee
3/4 cup Semi-sweet Chocolate Chips

FUDGE FROSTING

1 16 oz can of Fudge Frosting
1 Tablespoon Soft Cream Cheese
1 Tablespoon Soft Butter
1 tsp Vanilla Extract



Prepare cake according to package direction, but  replace water with milk and coffee.  Add vanilla to cake batter.  Dust the chocolate chips with flour 
and add them to the cake batter.**  Mix well and divide the batter among lined muffin tin. Bake 350 degrees 20 minutes or until middle is firm to touch.  Cool cupcakes on a baking rack. 

While the cupcakes are cooling, prepare frosting. Remove frosting from the container and place in a  bowl.  Stir in butter, cream cheese, and vanilla. 
Mix well and spread frosting on cupcakes.

**Dusting chocolate chips prevents them
from dropping to the bottom of cupcake.

CHOCOLATE CREAM CHEESE CUPCAKES

  
18.25 oz  Chocolate Cake Mix

Water, vegetable, Oil and Eggs 
listed on cake cake mix box
1 tsp Vanilla
3 oz Cream Cheese
1/3 cup White Sugar
1 Egg
1  cup Semisweet Chocolate Chips



Prepare cake mix according to package directions. Add 1 tsp vanilla to the batter and mix well. Blend
the cream cheese and sugar until light and fluffy.  
Add egg and mix well. Divide the batter among
lined muffin tin.  Drop a few of the chocolate chips
in the center and spoon 1 teaspoon of the cream cheese mixture on top of the chocolate chips. Bake
at 350 degrees  for 20 minutes  or until middle is
firm to touch. Cool cupcakes on a baking rack. 

CHOCOLATE SOUR CREAM CUPCAKES

18.25 oz  Chocolate Cake Mix

3 Eggs

1/2 cup Oil

1 cup Milk

3/4 cup Sour Cream

2 tsp Vanilla  

 In a large bowl, mix eggs, oil, milk, sour cream,
and vanilla. Add cake mix and blend until smooth. Divide the batter among lined muffin tin. Bake 350 degrees for 20 minutes or until middle is firm to touch.  Cool cupcakes on a baking rack. 

 CHOCOLATE MINT CUPCAKES

18.25 oz Chocolate Cake Mix 
Water, Vegetable, Oil and Eggs 
listed on cake cake mix box

Package Andes Mints 
(36 pieces), unwrapped
1 tub Fudge Frosting


Prepare cake mix according to package directions.

Divide the batter among lined muffin tin. Press

Andes Mint into center of each cupcake. Bake
at 350 degrees  for 20 minutes  or until middle 
is firm to touch. Cool cupcakes on a baking rack.  

Open frosting and stir until smooth. Frost the
cupcakes and place an Andes Mint in the center
of each frosted cupcake.

CONFETTI BIRTHDAY CUPCAKES

18.25 oz Confetti  Cake Mix
Water, Vegetable, Oil and Eggs 
listed cake cake mix box
1/2  tsp Almond Extract
1/2 tsp Vanilla Extract

FROSTING

16 oz can Vanilla Frosting
2 Tablespoon Soft Butter
2 Tablespoon Soft Cream Cheese
1 tsp Vanilla Extract



Prepare cake mix according to package direct-
ions. Add extracts and mix well. Divide the
batter among lined muffin tin. Bake cupcakes
350 degrees 20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.  

While cupcakes are cooling, prepare frosting. 
Remove frosting from the container and place
in a  bowl.  Stir  in butter, cream cheese, and
extracts. Mix well and the spread frosting on cupcakes.

 

LEMON CREAM CHEESE CUPCAKES

18.25 Lemon Cake Mix 

3/4 cup Water

1/3 cup Oil 

1 Tablespoon Lemon Zest

2 Eggs 

3 oz Soft Cream Cheese 

 

16 oz can Vanilla Frosting

2 Tablespoon Soft Butter 

2 Tablespoon Soft Cream Cheese

1 tsp Lemon Extract

1 tsp Lemon Zest

In large bowl, beat cake mix, water, oil, eggs
cream cheese and lemon zest. Divide the
batter among lined muffin tin. Bake cupcakes
350 degrees 20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.

While cupcakes are cooling, prepare frosting. 
Remove frosting from the container and place
in a  bowl.  Stir  in butter, cream cheese, and
extracts. Mix well and the spread frosting on cupcakes. Garnish with lemon zest.



TIP: BATTER WILL BE SMOOTHER IF USE ELECTRIC MIXER.

 

LUSCIOUS STRAWBERRY CUPCAKES

18.25 Strawberry Cake Mix
Water, vegetable, Oil and Eggs 
listed cake cake mix box

1/2 tsp Vanilla Extract
1/2 tsp Almond Extract

16 oz can Vanilla Frosting

2 Tablespoon Soft Butter 

2 Tablespoon Soft Cream Cheese 

3 Tablespoons Strawberry Fruit Spread or Jam

Prepare cake mix according to package direct-ions. Add extracts and mix well. Divide the
batter among lined muffin tin. Bake cupcake
350 degrees 20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.  

While cupcakes are cooling, prepare frosting. 
Remove frosting from the container and place
in a  bowl.  Stir  in butter, cream cheese, and
fruit spread. Mix well and the spread frosting
on cupcakes.

TASTY PUMPKIN CUPCAKES
 
18.25 Yellow Cake Mix
1 Cup can pumpkin (not Pumpkin Pie Mix)
1/2 Cup Water
1/3 Cup Oil
4 Eggs
1 1/2 tsp  Pumpkin Pie Spice
 
FROSTING


16 oz can Vanilla Frosting
2 Tablespoon Soft Butter
2 Tablespoon Soft Cream Cheese
1 tsp Pumpkin Pie Spice
1/2 cup Finely Chopped Pecans


In large bowl, blend cake mix, pumpkin, water,
oil, eggs and pumpkin pie spice. Divide the 
batter among lined muffin tin. Bake cupcakes 
350 degrees 20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.


While cupcakes are cooling, prepare frosting. 
Remove frosting from the container and place
in a  bowl.  Stir  in butter, cream cheese, and
spice. Mix well and the spread frosting on the
cupcakes. Garnish with chopped pecans.

EGGNOG CUPCAKES

1 (16 ounce) package pound cake mix

1 1/4 cups eggnog

2 large egg 

1/2 teaspoon freshly grated nutmeg 

1/2 teaspoon vanilla extra

 FROSTING 

 1/2 cup softened butter 

1 (3 ounce) package cream cheese, softener

1 (16 ounce) package confectioners' sugar 

1/4 cup eggnog 

1/2 teaspoon vanilla extract
1/2 teaspoon freshly grated nutmeg

Beat cake mix, 1 1/4 cups eggnog, eggs, 1/2 teaspoon nutmeg, and 1/2 teaspoon vanilla extract in a bowl using an electric mixer on low until batter is blended. Increase speed to medium and beat for 2 more minutes. Spoon batter into the prepared muffin cups.

Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 18 to 20 minutes. Transfer cupcakes to a wire rack to cool.

FROSTING

Beat butter and cream cheese together in a bowl using an electric mixer until smooth and creamy. Gradually beat confectioners' sugar, alternating with small amounts of 1/4 cup eggnog and ending with confectioners' sugar, into butter mixture using an electric mixer on low speed until icing is smooth and fluffy. Beat 1/2 teaspoon vanilla extract and 1/2 teaspoon nutmeg into icing until incorporated; spread over cooled cupcakes.

RED VELVET CUPCAKES

18.25 Red Velvet Cake Mix 

1 1/4 cups water 

1/3 cup vegetable oil

3 large eggs 
1 tsp vanilla extract
1(16 ounce)  Cream Cheese Frosting
1/2 cup chopped pecans

In large bowl, blend cake mix, water,oil, 
eggs and vanilla. Divide the batter among
lined muffin tin. Bake cupcakes 350 degrees
20 minutes or until middle is firm
to touch.  Cool cupcakes on a baking rack.

Spread the cooled cupcakes with cream 
cheese frosting. Garnish with nuts.