Lemon Cream Cupcakes

 https://www.yourcupofcake.com/lemon-cream-cupcakes/

 

 

Ingredients

Lemon Cake:

1 box White Cake Mix 
4 egg whites 
1/4 cup oil 
3/4 cup buttermilk 
1/4 cup lemon juice freshly squeezed 
3/4 cup sour cream   
1 teaspoon vanilla extract 
zest of 3 lemons

Lemon Glaze:

• 3 Tablespoons lemon juice freshly squeezed
• 1 teaspoons lemon zest
• 1-2 cups powdered sugar

Cream Cheese Frosting:

        1/2 cup butter softened 

        8 oz cream cheese softened 

2 teaspoons vanilla extract 
3-4 cup powdered sugar
 
 
Instructions
1.  Preheat oven to 350 degrees and line pans with cupcake liners.
2.  Sift cake mix into a small bowl to remove any lumps.
3. In a large bowl, gently whisk egg whites, oil, buttermilk, lemon juice, sour cream, vanilla and lemon zest together.
4.  Combine cake mix and wet ingredients and stir well.
5. Fill cupcake liners 3/4 full and bake for 15-20 minutes, or until and inserted knife comes out clean.
6. Lemon Glaze: In a bowl, combine all ingredients using a whisk. Add powdered sugar until your glaze reaches the consistency of tomato soup. (I can't think of anything else that has that consistency...)
7. Use a toothpick to punch small holes into the top of each cupcake so the glaze can sink into the cake.
8. Spoon glaze over the nearly cooled cupcakes, and allow time for the glaze to set.
9. Cream Cheese Frosting: Beat butter and cream cheese for 2 minutes. Scrape down bowl and continue to beat in vanilla extract and powdered sugar. Slowly add powdered sugar until you reach your desired consistency. If frosting becomes too thick, add 1 tablespoon of milk.
10. Pipe frosting into cooled cupcakes and top with lemon slices or sprinkles.

Andes Mint Cupcakes

Andes Mint Cupcakes

https://www.yourcupofcake.com/andes-mint-cupcakes/

Ingredients

Chocolate Cakes:

• 1 cup sour cream
• ½ cup oil
• 1 teaspoon vanilla extract
• 3 eggs
• ¼ cup water
• ½ cup buttermilk
• Devil’s Food Cake Mix

Chocolate Mint Filling:

• 1/3 cup chocolate chips
• 2 tablespoons heavy cream
• 1 teaspoon peppermint extract
• ¼ cup powdered sugar

Mint Buttercream:

• 8 oz cream cheese
• 6 tablespoons butter
• 3-4 cups powdered sugar
• 1 tablespoon heavy cream or milk
• 1 teaspoon peppermint extract
• green food coloring

Instructions

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together. Add eggs one at a time, stirring well in between each addition.

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix.

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

5. Chocolate Mint Filling: Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat. Stir in peppermint extract and powdered sugar.

6. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.

7. Mint Buttercream: Beat cream cheese and butter until light and fluffy. Add powdered sugar, heavy cream and peppermint extract and beat well. Add green food coloring and stir well

8. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Chocolate Raspberry Cupcakes

 Chocolate Raspberry Cupcakes 

https://www.yourcupofcake.com/chocolate-raspberry-cupcakes-3/

 Ingredients

• CHOCOLATE CAKE:
• 1 Box Purely Simple Chocolate Cake Mix
• 3 eggs
• 1/2 C. butter melted
• 2/3 C. sour cream
• 2/3 C. milk
• GANACHE:
• 1/2 C. chocolate chips
• 1/4 C. heavy whipping cream
• RASPBERRY FROSTING:
• 1 pkg. freeze dried raspberries I use trader joe's brand
• 1 C. butter softened
• 1 tsp. vanilla extract
• 2-3 Tbsp. milk
• 2-3 C. powdered sugar

Instructions

1. 1. Preheat oven to 350 degrees and line pans with cupcake liners.
2. 2. Sift cake mix into a large bowl to remove any lumps and add eggs, butter, sour cream and milk. Stir until smooth,
3. 3. Fill cupcake liners 3/4 full and bake for 15-20 minutes or until an inserted knife comes out clean.
4. 4. Let cool.
5. 5. Ganache: In the microwave or on the stove top, heat chocolate chips and cream and stir until smooth. Be careful not to burn the chocolate. Dip the tops of the cupcakes into the ganache and let set.
6. 6. Frosting: Use a blender (I love my handy blendtec) to finely crush the freeze dried berries the use a sifter to remove the big pieces and seeds. Use whatever falls through the sifter.
7. 4. Add butter to the raspberry and beat in a stand mixer. Add vanilla 2 Tbsp. milk and continue to add powdered sugar until you reach your desired consistency. Pipe onto cupcakes over ganache and top with raspberries!