Chocolate Cupcakes, Lemon Cupcakes, Easy Cream Filled Cupcakes

Chocolate Cupcakes

  • 1 1/3 cups flour
  • 1 ½ cups sugar
  • ¾ cups unsweetened cocoa powder
  • 2 eggs
  • 1 cup milk
  • ¼ teas. baking soda
  • 2 teas. baking powder
  • 1/8 teas. salt
  • 3 Tbsp. butter or margarine, softened
  • ¾ teas. vanilla extract

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners. In a large bowl sift together the flour, baking soda, cocoa, salt and baking powder and set this aside. In another large bowl cream the butter or margarine and sugar together un til the mixture is light and fluffy. Add the eggs to this mixture one at a time and beat as each egg is added. Stir in the vanilla. Add the flour mixture alternating with the milk and beat well. Spoon the cupcake batter into the prepared muffin pan and fill the liners about three-quarters full. Bake in preheated oven until a toothpick inserted into the center of the cupcake comes out clean, about 15-18 minutes. Remove cupcakes to wire rack to cool. When completely cool frost the cupcakes with your favorite frosting.

Lemon Cupcakes

  • ½ cup butter or margarine
  • 1 ½ cups flour
  • 1 teas. baking powder
  • ¼ teas. salt
  • 3 eggs
  • 2 Tbsp. lemon zest
  • 1 cup sugar
  • ¾ cup milk

Preheat oven to 350 degrees F. Line a 12-cup muffin pan with paper liners and set aside. In a medium bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl beat the eggs and sugar together with an electric mixer on medium speed. Slowly add the dry ingredients, alternating with the milk to the mixture. Add the lemon zest and mix well. Spoon batter into prepared muffin pans until liners are about two-thirds full. Bake in preheated oven until toothpick inserted in center of cupcake comes out clean, about 20 minutes. Remove cupcakes to wire rack and cool completely. Frost with lemon cream frosting.

Lemon Cream Frosting

  • 2 cups cold heavy cream
  • ¾ cup confectioners’sugar
  • 1 ½ teas fresh lemon juice

In a chilled bowl beat the cold heavy cream with an electric mixer set on low until the cream begins to thicken. Slowly add the sugar and lemon juice. A little at a time, beating after each addition. When all ingredients are incorporated increase mixer speed to high and beat until the icing forms soft peaks, about 5 minutes. Spread on top of cupcakes. Store cupcakes in refrigerator.

Easy Cream Filled Cupcakes

  • 1 18.25 oz. package chocolate cake mix
  • 1/2 cup sugar
  • 1 egg
  • 1 cup semisweet chocolate chips
  • 1 8 oz. package cream cheese, softened

Preheat oven to 350 degrees F. Line muffin pans with paper liners and set aside. Prepare chocolate cake mix according to package directions and set the batter aside. Do not bake yet. In a separate bowl, prepare the filling for the cupcakes by creaming together the cream cheese and sugar until smooth. Beat in the egg until everything is well blended. Stir in the chocolate chips. Fill the muffin liners about one-half full with the cake batter, Add one teaspoon of the cream cheese mixture to the center of each cupcake. Top the cream cheese mixture with more batter so liners are about three-quarters full. Bake cupcakes according to package directions. Remove cupcakes to wire rack and cool completely. When cupcakes are cool, top with your favorite frosting.