Daily Cupcake Recipe

Hi! Thanks for the question. Please read this post.

You could probably use any brand of banana muffin mix and syrup (providing that the syrup brand you use is in fact microwavable). Hungry Jack® and Quick Bread are Pillsbury's brand names, which is why they are specifically listed in the recipe (the recipe was provided by Pillsbury.com).

If your only concern is the specific names, then you can substitute them with any other brand available to you. If there aren't any premade banana muffin mixes in your supermarket at all, let us know and we'll be happy to find a recipe for you.

Hi! Thanks for the question. Please read this post.

I’m not sure how macaron fillings work. I’ve never actually had a macaron before, and my first experience with them was when I made them yesterday. One of our readers might have better knowledge about this; otherwise, try consulting Tumblr’s The Macaron Diaries and see if they know the answer.

Hi! Thanks for the question. Please read this post.

If I’m not mistaken (and I might be), you can take any white cake mix available to you and add some vanilla pudding to it to make it more moist. Other people sometimes use applesauce, yogurt or other ingredients - but Betty Crocker SuperMoist mix uses pudding, and it’s probably less noticeable taste-wise.

There’s also a recipe for homemade white cake mix here (pudding not included in recipe).

So, as you may have noticed, we never post anything here anymore. Life has taken over, as it usually does, and we haven't gotten around to looking for new cupcake recipes, let alone posting them. (Mostly because of my extremely OCD manner with how the posts have to be set up.)

Two things I'd like to talk about in this post:

1. Even though we haven't been posting recipes, or posting much of anything at all on this blog, you are always, always, ALWAYS welcome to submit your own cupcake recipes. Be it your own creation, a family recipe, something you found online, tested or untested, if you think it's worthy of being shared, then please feel free to submit it to us. The entire recipe (or a reblog of a Tumblr post of it) is preferred over a link, but links are okay, too. Just remember to add credit as to where the recipe came from, and you're good to go.

2. Lately we've been receiving messages in our inbox with questions about some of the recipes we've posted. (You might want to kill us now.) We're extremely sorry to inform you that you may have been misled by this blog. We don't actually test out any of the recipes that we post on here. (We're hanging our heads in shame writing this.) If you have a question about a specific recipe, we suggest that you follow the link to the recipe's original location and ask your questions there - hopefully the creator or someone who has actually tested it can give you an answer you're looking for. That said, I will be sending your questions through to the blog (should another reader be able to answer you). What I will not do, however, is make an attempt to give you an answer that will probably be incorrect.

Our sincerest apologies, and happy baking!

Not so much for the cake (strawberry cupcakes with cream cheese frosting), but the butterflies on top. Roll out a very thin layer of fondant, and then roll a fondant imprint mat on top of it. Any pattern will work, but floral/swirly patterns look best. Use a small (and varied if you can) assortment of butterfly cookie cutters to cut out the butterflies. Lay cut out fondant gently over a marker or something round of similar size until they dry. Brush lightly with water-down food dye, and sprinkle with edible glitter. Voila! Tasty and beautiful.

(via meowlex)

Recipe for Tuesday, July 3rd, 2012: Fireworks Push-it-Up Cakes

Recipe via Betty Crocker

Prep time: 10 minutes Bake time:15 minutes

Serves:18

Ingredients:

1 box Betty Crocker white cake mix

1 1/4 cups water

1/3 cup vegetable oil

3 egg whites

red food coloring

blue food coloring

18 plastic push-up pop containers

2 containers Betty Crocker white frosting

2 envelopes popping rock candy

(A conversion table can be found here.)

Directions:

Heat oven to 350°F. Spray 36 mini muffin cups with cooking spray.

In medium bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed until moistened; beat 2 minutes on high speed until well blended. Divide batter into 2 bowls. Tint 1 bowl of batter with a few drops red food color; tint other bowl with blue food color.

Fill 18 muffin cups 2/3 full with red batter. Bake about 15 minutes or until toothpick inserted in center comes out clean. Remove from oven. Repeat with blue batter to make an additional 18 mini cupcakes. Cool completely.

This post is a reminder that you may submit your own recipes, or any recipes that you have found online or in a cookbook, to this blog via this link. Please make sure that if you are submitting a recipe to us that you do your best to follow our submission guidelines.

Also, we do have our ask box open for any questions or comments, and we will take any recipe requests that you might have. Don't be shy!

We would once again like to thank all of you for following the Daily Cupcake Recipes blog (even though we're not so great at making our posts 'daily' anymore). We appreciate every follower that we have, as well as all of your likes and reblogs on our posts.

Recipe for Friday, June 28th, 2012: Chocolate Chip Cookie Cupcakes

Requested by legitimatizeyourmind.

Recipe courtesy of Dainty Chef. (via Dainty Chef)

Prep time: unknown Cook/bake time: 18-20 minutes

Serves: 24 cupcakes

Ingredients [Cupcakes]:

3 sticks unsalted butter, at room temperature

1½ cups light brown sugar, packed

4 large eggs

2 2/3 cups all-purpose flour

1 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

1 cup milk

2 tsp. vanilla extract

1 cup chocolate chips (semisweet or bittersweet)

Ingredients [Filling]:

4 tbsp. unsalted butter, at room temperature

6 tbsp. light brown sugar, packed

1 cup plus 2 tbsp. all-purpose flour

7 oz. sweetened condensed milk

½ tsp. vanilla extract

¼ cup mini semisweet chocolate chips

Ingredients [Frosting]:

2 sticks unsalted butter, at room temperature

½ cup light brown sugar, packed

2 1/3 cups confectioners’ sugar

2/3 cup all-purpose flour

½ tsp. salt

2 tbsp. milk

2 tsp. vanilla extract

Ingredients [Garnish]:

Tiny chocolate chip cookies

Mini chocolate chips

(A conversion table can be found here.)

Directions [Filling]:

Combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes. Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth. Stir in the chocolate chips.

Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

Directions [Cupcakes]:

Preheat the oven to 350 degrees F. Line two cupcake pans with paper liners (24 total).

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar. Beat together on medium-high speed until light and fluffy, about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated. Blend in the vanilla. Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake. Fill each hole with a chunk of the chilled cookie dough mixture.

Directions [Frosting]:

Beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy. Mix in the confectioners’ sugar until smooth. Beat in the flour and salt. Mix in the milk and vanilla extract until smooth and well blended.

Recipe for Friday, June 28th, 2012: Chocolate Chip Cookie Cupcakes

Requested by legitimatizeyourmind.

Recipe courtesy of Martha Stewart. (via Martha Stewart Living)

Prep time: unknown Cook/bake time: 20 minutes

Serves: 24 cupcakes

Ingredients:

1 1/2 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed light-brown sugar

3 large eggs

1 teaspoon pure vanilla extract

1/3 cup whole milk

8 ounces semisweet chocolate, cut into 1/2-inch chunks

(A conversion table can be found here.)

Directions:

Preheat oven to 375 degrees. Line 2 standard 12-cup muffin tins with paper liners; set aside.

Whisk together flour, baking powder, and salt in a medium bowl; set aside.

Put butter and sugars into the bowl of an electric mixer fitted with the paddle attachment, and mix on medium-high speed until pale and fluffy. Mix in eggs, 1 at a time, and vanilla. Reduce speed to low. Add flour mixture in 2 batches, alternating with the milk. Stir in chocolate chunks with a rubber spatula.

Spoon 1/4 cup batter into each muffin cup.

Bake until pale golden and a cake tester inserted into centers comes out clean, about 20 minutes.

Recipe for Friday, June 28th, 2012: Chocolate Chip Cookie Cupcakes

Requested by legitimatizeyourmind.

Recipe courtesy of Martha Stewart. (via Martha Stewart Living)

Prep time: 80 minutes Cook/bake time: 18-20 minutes

Serves: 36

Ingredients [Chocolate Chip Cookie Cupcakes]:

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self-rising)

1 tablespoon baking powder

Salt

2 sticks unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs

2 teaspoons pure vanilla extract

1 1/4 cups whole milk

2 1/4 cups Chocolate Chip Cookie Base (see below)

36 small cookies for garnish *

Vanilla frosting (see below)

* If you'd like to make your own cookies, the recipe is the same as it is for the cookie base. However, the bake time for the cookies is an hour and fifteen minutes, so we have chosen not to include the baking instructions for the cookie garnish. We recommend that you purchase small cookies (it asks for 1 1/2 inch cookies to place on top), or if you would like to make them anyway, the instructions can be found here.

Ingredients [Chocolate Chip Cookie Base]:

2 1/4 cups all-purpose flour

1 teaspoon baking soda

Salt

2 sticks unsalted butter, room temperature

1 1/2 cups packed light-brown sugar

3/4 cup granulated sugar

2 large eggs

2 teaspoons pure vanilla extract

12 ounces semisweet chocolate chips or chunks (2 cups)

Ingredients [Vanilla Frosting]:

4 1/2 sticks room-temperature unsalted butter

6 3/4 cups confectioners' sugar

1 tablespoon plus 1 1/2 teaspoons whole milk

1 teaspoon pure vanilla extract

(A conversion table can be found here.)

Directions [Cookie Base]:

Sift flour, baking soda, and 1 1/4 teaspoons salt into a bowl.

In another bowl, beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 3 minutes. On low speed, beat in eggs, 1 at a time. Add flour mixture in 3 additions. Beat in vanilla. Mix in chocolate chips.

Directions [Cupcakes]:

Preheat oven to 350 degrees. Line three 12-cup muffin tins with baking cups.

In one bowl, whisk together flours, baking powder, and 1/2 teaspoon salt.

In another bowl, beat butter and sugar with a mixer on medium-high speed until pale and fluffy, about 3 minutes. Reduce speed to low. Add eggs, 1 at a time, then vanilla. Beat in flour mixture in 3 additions, alternating with milk, beginning and ending with flour.

Press 1 tablespoon cookie dough into bottom of each baking cup. Top each with 2 tablespoons batter. Bake until a toothpick inserted into the centers comes out clean, 18 to 20 minutes.

Transfer tins to wire racks; let stand for 5 minutes. Transfer cupcakes to racks. Let cool completely.

Directions [Frosting]:

Beat butter and 1 1/2 cups sugar with a mixer on medium speed until pale and fluffy. Reduce speed to medium-low; gradually add an additional 5 1/4 cups sugar. Raise speed to medium-high. Add milk and vanilla. Continue to beat until pale and fluffy, about 3 minutes. Store at room temperature until ready to use (up to 2 days).

Recipe for Friday, June 28th, 2012: Giant Chocolate Chip Cookie Cake

Requested by legitimatizeyourmind.

Daily Cupcake Recipe editor's note:  Okay, so this one isn't exactly a recipe for cupcakes. We're going to cover for that by posting other, similar recipes. If anyone tries this in cupcake liners instead of as a cake, please let us know how it turns out!

Recipe courtesy of Emeril Lagasse. (via Food Network)

Prep time: unknown Inactive prep time: unknown Cook/bake time: 20-25 minutes

Serves: 8 servings (as a cake!)

Ingredients [Cookie Cake]:

2 sticks unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

2 large eggs

2 cups plus 2 tablespoons all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 teaspoons pure vanilla extract

1 1/2 cups bittersweet chocolate chips

3/4 cup white chocolate chips

1/2 cup chopped macadamia nuts

1/2 cup chopped toasted walnuts

Confectioners' sugar, for garnish

Sweetened cocoa, for garnish

Sweetened whipped cream, accompaniment

(A conversion table can be found here.)

Directions:

Preheat the oven to 375 degrees F. Line a 14-inch, light colored, round pizza pan with parchment paper and grease the parchment paper.

In a large bowl, cream the butter and sugars. Add the eggs, beating well after the addition of each.

In another bowl, combine the flour, baking soda, and salt and mix with a whisk. Add to the butter mixture, mixing to incorporate, and add the vanilla extract. Fold in the dark and white chips and the nuts.

Spread across the bottom of the prepared pan and bake until the edges are golden and the cookie is set but the center is still slightly soft, 20 to 25 minutes. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Thank you for the love!

Recipe for Friday, May 4th, 2012: Vegan Mexican Hot Chocolate Cupcakes

Recipe via Love & Olive Oil

Prep time: unknown Bake time:25 minutes

Serves:12 cupcakes

Ingredients [Cupcakes]:

1 cup coconut milk

1 tablespoon ground flaxseeds

3/4 cup all-purpose flour

2 tablespoons corn flour or very fine cornmeal

1/4 cup almond meal

1/2 cup cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 teaspoon ground cinnamon

1/8 teaspoon ground cayenne pepper (more or less to taste)

1 cup granulated sugar

1/3 cup canola oil

1 teaspoon vanilla extract

1 teaspoon almond extract

Ingredients [Frosting]:

1/2 cup butter or margarine, room temperature

3-3 1/2 cups confectioners' sugar

1/2 teaspoon almond extract

1/2 teaspoon vanilla extract

1 tablespoon milk or soymilk

(A conversion table can be found here.)

Directions:

Preheat oven to 350 degrees F and line muffin pan with cupcake liners.

Whisk together coconut milk and flaxseed and allow to sit for 10 minutes, then whisk in sugar, oil, vanilla, and almond extract.

In another bowl, sift together flour, corn flour, almond meal, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne. Gently mix in wet ingredients.

Fill cupcake liners with 1/4 cup of batter (approximately 2/3 full). Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and cool completely.

Make frosting: Cream the butter. Slowly add most of the confectioners' sugar, 1/2 cup at a time, until mixture is smooth and fluffy. Add soymilk, extracts, and coloring (if desired), and mix until combined. Add remaining powdered sugar, adding more if necessary to achieve proper consistency. Mix at medium-high speed until light and fluffy.

Recipe for Friday, April 13th, 2012: Italian Spumoni Cupcakes with Chocolate Frosting

Recipe via Betty Crocker

Prep time: 20 minutes Bake time:as directed

Serves:18 cupcakes

Ingredients:

1 box Betty Crocker SuperMoist white cake mix

Water, vegetable oil and eggs called for on cake mix box

3/4 of box (4-serving size) pistachio instant pudding and pie filling mix

1/4 cup cherry juice (from jar of maraschino cherries)

1 container (12 oz) Betty Crocker® Whipped chocolate frosting

18 whole maraschino cherries with stems

(A conversion table can be found here.)

Directions:

Heat oven to 350 degrees F (325°F for dark or nonstick pans). Place paper baking cup in each of 18 regular-size muffin cups.

Make cake mix as directed on box; divide batter evenly into 2 bowls. Add 3/4 box pudding mix to 1 of the bowls; mix well. To other bowl, add cherry juice; mix well.

Divide pistachio batter evenly among muffins cups. Divide cherry batter evenly over pistachio batter in muffin cups. Bake cupcakes and cool completely as directed on box.