Cinnamon Roll Cupcake Recipe Card

Cupcakes: IngredientsFOR THE SWIRL1/4 cup (1/2 stick or 56.5 grams) unsalted butter (melted)1/3 cup (85 grams) brown sugar1 teaspoon cinnamon

FOR THE CUPCAKES
1 1/2 cups (190 grams) all-purpose flour
1/2 cup (100 grams) sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick or 113 grams) unsalted butter, at room temperature
1/2 cup (113 grams) sour cream
2 eggs, at room temperature
1 teaspoon vanilla extract

Cupcake: Directions:

1. To make the filling: In a small bowl, stir all of the ingredients together until combined. Set aside until ready for use.
2. To make the cupcakes: Preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake papers; set aside.3. In a large bowl, or the bowl of a standing mixer, combine the flour, sugar, baking powder, and salt. Add the butter, sour cream, eggs, and vanilla and beat until smooth. Scrape the bowl, making sure there are no streaks of flour remaining (do not over mix).4. Place 1 1/2 tablespoons of batter in each of the paper liners in the prepared muffin pan. Make a small well in the middle of each cup of batter with a toothpick, Stir the filling to make sure the butter is combined, then spoon a scant 1 teaspoon of the filling into each cup. Use a toothpick to swirl the filling and batter together.5. Add another 1 1/2 tablespoons of batter to each cup and repeat the filling/swirling process.6. Bake for 18 to 22 minutes, until a toothpick inserted in the center comes out clean. Transfer to a wire cooling rack and allow to cool completely before frosting.

Coffee Icing: Ingredients2 tablespoons (28 grams) unsalted butter, softened1 cup (125 grams) confectioner’s sugar1/2 teaspoon vanilla extract1 to 2 tablespoons (15 to 30 ml) brewed coffee

Coffee Icing: Directions:1. To make the icing: In a medium bowl, beat the butter and sugar together until light and fluffy. Stir in the vanilla until combined. Add the coffee until desired consistency is reached (I only used 1 tablespoon). For more coffee flavor, add more coffee, but you may need to add additional confectioners’ sugar to keep a good consistency.
2. Ice the cooled cupcakes with the coffee icing. Allow to sit for 15 to 20 minutes, then top with cream cheese frosting.

Cream Cheese Frosting: Ingredients:

4 ounces cream cheese, at room temperature
1/8 cup unsalted butter, at room temperature
2 cups confectioners’ sugar
1/2  teaspoon vanilla

Cinnamon

Cream Cheese Frosting: Directions:

1. In a large bowl, or the bowl of a standing mixer, beat the cream cheese and butter together until completely combined.
2. Add the sugar, one cup at a time, beating well between each addition.
3. Stir in the vanilla until thoroughly combined.
4. Beat the mixture well, until light and fluffy, adding up to a tablespoon of heavy cream, if the frosting is too stiff.

5. Top cupcakes with frosting.

6. Sprinkle with cinnamon.

These Cupcakes are a lot of work and take a ton of time but MMMMM Enjoy every last bite! 

Oreo Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker White Cake Mix
4 egg whites
1/3 C oil
1 C water
24 cupcake liners
1 ziplock bag (sandwich size)
8 oz of cream cheese (at room temperature)
1/2 C butter (softened)
2 tsp vanilla3  3/4 C powdered sugar
1 package of mini oreos

Cupcake Directions:
1. Preheat oven to 350 degrees F.
2.  Prepare cake mix according to box.
3. Take 1/2 cup of mini oreos and chop into small pieces. 
4. Add oreo pieces to cake mix.
5. Fill cupcake liners 2/3 full with cake batter
6. Bake as directed on the box (18-20 minutes)

Frosting Directions:
1. Mix cream cheese and butter
2. Add vanilla
3. Slowly mix in powdered sugar.
4. Take 1/3 c of mini oreos and chop them into small pieces (the smaller the better)
5. Mix in oreo pieces into your frosting.
6. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.
10. Garnish the top with a remaining mini oreo. 


MMMMM Enjoy every last b!ite

Strawberry Chip 4th of July Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker Cherry Chip Cake Mix
3 eggs
1/2 C oil
1 C water24 cupcake liners
1 ziplock bag (sandwich size)
1 can of cream cheese frosting
1 24 pk fresh strawberries
Vanilla Almond Bark
blue sprinkles
wax paper
Directions:
1. Preheat oven to 350 degrees F.
2.  Prepare cake mix according to box.
3. Fill cupcake liners 2/3 full with cake batter
4. Bake as directed on the box (18-20 minutes)
5. While baking, melt vanilla almond bark on stovetop (low heat and stir consistently to prevent burning)
6. Pour sprinkles in small bowl.

7. Dip strawberries 3/4 of the way into melted almond bark and then immediately  half way into the sprinkles. 

8. Lay on wax paper to let the almond bark/sprinkles solidify. 

9. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.

10. Garnish the top with red, white and blue strawberry. 


MMMMM Enjoy every last bite! 

Chocolate Caramel Pretzel Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker Yellow Cake Mix1 C of Caramel Coffee Creamer
3 eggs
1/2 C soften buttered
24 cupcake liners
1 ziplock bag (sandwich size)
1 can of chocolate frosting
1 bottle of caramel syrup
1 dispenser bottle
1 bag of pretzels

Directions:
1. Preheat oven to 350 degrees F.2.  In a medium sized mixing bowl, combine cake mix, butter, caramel creamer. 3. Use mixer to beat the ingredients together until they are a smooth constancy. 4. Fill cupcake liners 2/3 full with cake batter5. Bake as directed on the box (18-20 minutes)
6. While baking, fill dispenser bottle with caramel syrup
7. Once out of the oven, use the dispenser to poke 4-5 holes throughout the cupcake and fill with syrup.

8. While cupcake is cooking, mix frosting with 4tbsp of caramel syrup. 

9. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.

9. Garnish the top with broken pretzel pieces, caramel and one complete pretzel . 


MMMMM Enjoy every last bite! 

Peanut Butter Crunch Cupcake Recipe Card

Ingredients:
Cupcakes:
1 box of Betty Crocker Devils Food Cake Mix

1/3 C oil

3 eggs

1  1/4 C water

24 cupcake liners



Frosting:

• 1 C creamy peanut butter
  5 Tbs butter (at room temperature)
  1 C powdered sugar
  1 tsp vanilla
  1/4 tsp salt
  1/3 C heavy whipping cream
  1/4 C of chopped nuts
  1/4 C of mini chocolate chips1 ziplock baggie (sandwich size)

Cupcake Directions:
1. Preheat oven to 350 degrees F.
2. Combine powered cake mix with oil, eggs, and water.
3. Mix with mixer.
4. Fill cupcake liners 2/3 way full.
5. Bake 18 minutes.

Frosting Directions:

1. 1. Combine peanut butter and butter with a mixer.
   2. Gradually add in powder sugar.
   3.  Add salt and vanilla to mix.
   4.  Add the whipping cream, mix completely.
   5. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.
   6. Top frosting with nuts and mini chocolate chips. 

MMMMM Enjoy every last bite! 

S'More Mallow Cupcake Recipe Card

Ingredients:
2 Tbsp mini semi-sweet chocolate chips
3 C. Honey Maid Lil' Squares Honey Grahams
3 C Mini Marshmallows
2 Tbsp butter
10 foil lined muffin liners

Directions:
1. Microwave butter and 2 cups of the marshmallows in a large microwavable bowl on high for  1 minute (stirring every 30 seconds)
2. Add grahams and remaining 1 cup of marshmallows; stir to coat evenly. 
3. Use greased hands to immediately press graham mixture into the foiled lined muffin cups.
4. Sprinkle with chocolate chips.
5. Cool in refrigerator for 30 minutes

MMMMM Enjoy every last bite! 

Cherry Coke Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker Milk Chocolate Cake Mix
1 Can of Cherry Coke/Cherry Pepsi
1 jar of Maraschino Cherries
24 cupcake liners
1 ziplock bag (sandwich size)
1 can of vanilla frosting

Directions:
1. Preheat oven to 325 degrees F.
2.  In a medium sized mixing bowl, combine cake mix and can of pop. 
3. Use mixer to beat the two ingredients together until they are a smooth constancy. 
4. Fill cupcake liners 2/3 full with cake batter
5. Bake as directed on the box (18-20 minutes)
6. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.
8. Place a Maraschino Cherry on top frosting as a garnish.

MMMMM Enjoy every last bite! 

Strawberry Rhubarb Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker White Cake Mix
3 egg-whites
1 1/4 C Water
1/3 C Vegetable Oil
1 1/2 C finely chopped rhubarb12 fresh strawberries
24 cupcake liners
1 ziplock bag (sandwich size)
1 can of strawberry frosting

Directions:
1. Preheat oven to 325 degrees F.
2. Prepare cake mix according to box.
3. Add rhubarb to cake mix.
4. Fill cupcake liners 2/3 full with cake batter
5. Bake as directed on the box (18-20 minutes)
6. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.
8. Cut strawberries in half and use to top frosting as a garnish.


MMMMM Enjoy every last bite! 

Key Lime Sprite "Diet" Cupcakes Recipe Card

Apparently I found that you can mix a can of Diet Sprite with any cake mix to take away the eggs, butter, oil, etc. This takes away tons of the calories too! So in a way these are "diet cupcakes".

Ingredients:
Cupcakes:
1 box of Betty Crocker Yellow Cake Mix
1 (12 ounce) can of Diet Sprite/Sierra Mist 
24 cupcake liners

Frosting:

• 1/2 cup butter, softened
• 1 1/2 teaspoons Key lime zest
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 (16-oz.) package powdered sugar
• 3 tablespoons Key lime juice
• 1 to 2 Tbsp. milk 
• 1 ziplock baggie (sandwich size)

Cupcake Directions:
1. Preheat oven to 350 degrees F.
2. Combine powered cake mix with can of soda.
3. Mix with mixer.
4. Fill cupcake liners 2/3 way full
5. Bake 18 minutes

Frosting Directions:

1. 1. Beat butter, key lime zest, vanilla and salt with a mixer until creamy.
2. 2. Gradually add powdered sugar alternately with Key lime juice, 1 Tbsp. at a time, and 1 Tbsp. milk, beating at low speed until blended and smooth after each addition. Beat in up to 1 Tbsp. additional milk for desired consistency.
3. 3. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.

MMMMM Enjoy every last bite! 

Chocolate Chip Cookie Dough Cupcake Recipe Card

Ingredients:
Cupcakes:
1 box of Betty Crocker Chocolate Fudge Cake Mix
3 eggs
1 1/4 C Water
1/3 C Vegetable Oil
24 cupcake liners

Frosting:

• 10 Tbsp salted butter, at room temperature
• 1/2 cup packed light-brown sugar
• 1 1/2 cups powdered sugar
• 1 tsp vanilla extract
• 2 Tbsp half and half
• 1/2 cup all-purpose flour
• 3/4 cup mini semi-sweet chocolate chips

Cupcake Directions:
1. Preheat oven to 325 degrees F.
2. Prepare and bake cake mix according to box.

Frosting Directions:
1. In large mixing bowl, mix the butter and and brown sugar.
2. Slowly add flour to mixture.
3.Add powdered sugar, vanilla, and and half and half.
4. Mix in mini chocolate chips
5. Frost completely cooled cupcakes with Cookie Dough Frosting.
6. Add extra chocolate chips to top of cupcake for extra decor.

MMMMM Enjoy every last bite! 

The Rolo Cupcake Recipe Card

Ingredients:
1 box of Betty Crocker Milk Chocolate Cake Mix
3 eggs
1 1/4 C Water
1/3 C Vegetable Oil
1 bag of Rolos
1 bag of caramel squares
1 bottle of caramel sauce
1 cupcake pan
24 cupcake liners
1 ziplock bag (sandwich size)
1 can of vanilla frosting

Directions:
1. Preheat oven to 325 degrees F.
2. Prepare cake mix according to box.
3. Fill cupcake liners 1/3 full with cake batter
4. Using caramel sauce fill a thin layer on the cupcake batter.
5. Top with more cake batter until liner is 2/3 full.
6. Bake as directed on the box (18-20 minutes)
7. After cupcake is cool:  fill ziplock bag with frosting, cut off corner tip. Use this to pipe the frosting onto your cupcake.
8. Cut Rolo candies in half and caramel squares into small pieces to decorate the tops of the cupcakes

MMMMM Enjoy every last bite!