Out Of This World Cupcakes Recipes

OUT-OF-THIS-WORLD CUPCAKES

Out-Of-This-World Cupcakes image

These are a cinch to bake-and even more fun to decorate! Save the decorating fun for a party activity, and let the kids top their cakes any way they want. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 5

Ingredients

1 package yellow cake mix (regular size)
1 can (16 ounces) vanilla frosting
Paste food coloring of your choice, optional
Decorating gel
Assorted toppings: sprinkles, sour straws and licorice

Steps:

Prepare cake batter according to package directions for cupcakes. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-24 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely., Tint frosting with food coloring of choice. Frost cupcakes and decorate as desired with decorating gel and assorted toppings.

Nutrition Facts : Calories 174 calories, Fat 5g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 174mg sodium, Carbohydrate 30g carbohydrate (21g sugars, Fiber 1g fiber), Protein 1g protein.

OUT-OF-THIS WORLD CAJETA-FILLED CUPCAKES

Out-Of-This World Cajeta-Filled Cupcakes image

Provided by Marcela Valladolid

Categories dessert

Time 45m

Yield 12 cupcakes

Number Of Ingredients 15

Ingredients

1 1/2 cups all-purpose flour, plus extra for dusting pan
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1/2 cup unsalted butter, at room temperature, plus extra for greasing pan
3/4 cup granulated sugar
2 large eggs, at room temperature
1 teaspoons pure vanilla extract
1/2 cup whole milk
1/4 cup cajeta* (See Cook's Note)
Mexican Vanilla Buttercream Frosting (recipe follows)
3 cups powdered sugar
1 cup unsalted butter, at room temperature
Pinch salt
1 teaspoon vanilla extract
2 tablespoons Mexican crema or sour cream, plus extra as needed

Steps:

Preheat the oven to 350 degrees F.
Butter and flour a 12-cup muffin pan, or use paper liners. In a large bowl, combine the flour baking powder, and 3/4 teaspoon salt.
In the bowl of an electric mixer, beat the sugar and butter until light and fluffy. Beat in the eggs, 1 at a time then beat in the vanilla extract. With mixer on low, beat in the flour mixture in 2 parts, alternating with milk.
Divide the batter among the prepared muffin cups. Bake until a toothpick inserted in center of a cupcake comes out clean, about 20 minutes. Let cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.
Using a paring knife, cut a 1-inch-deep piece from the top of each cupcake. Save the cut pieces. Fill each hole with 1 teaspoon of cajeta and replace the cut out pieces. Frost the cupcakes with Mexican Vanilla Buttercream Frosting.
Using an electric mixer on low speed, beat the butter and sugar until smooth. Add the salt, vanilla extract and crema. Increase the speed to high and beat until fluffy, about 3 minutes, adding extra Mexican crema, as needed, to make the frosting spreadable.

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