Cupcakes Recipes

Turn chocolate cupcakes into mini football fields!

This moist vanilla cake becomes a fun Easter (or spring) treat. Topped with green frosting and candy eggs, they're sure to be a hit!

Vanilla cupcakes lighten up just in time for spring. Fondant makes these cupcakes look impressive in mere minutes!

Super moist pumpkin cupcakes!

for breakfast, snacks and dessert!

Spectacular to look at and delectable to eat, these cupcakes can be made full sized or mini (for those watching out waists shrink).

These cupcakes are light and yummy!

A deliciously moist cupcake. Great on their own, but better with rum cream cheese frosting!

Nutritional information calculated with coconut icing only.

Adapted from the Hungry Girl recipe.

An Irish Car Bomb made into a dessert! St. Patty's day will never be the same!
Not exactly healthy or low calorie, but the best I could do to make an otherwise train-wreck recipe healthy and easy!

For those on Weight Watchers.. 2 pt "Out of this World" recipe

The Surprise is that these cupcakes have no butter or oil in them, less sugar and less flour, but do use zucchini, and have a hidden spoon of strawberry jam!
If made using rice flour they are also wheat free.

Made with whole-wheat flour, Splenda and very little added fat, these moist cupcakes won't wreck your diet!

Recipe adapted from CupcakeRehab.com

Low sugar alternative to the real thing. Great for those of us with a sweet tooth.

Cupcakes are all the rage these days, and for good reason. These diminutive desserts are automatically portion controlled, and they’re just darn cute!

This Banana Chocolate Cupcake recipe makes 24 regular-sized cupcakes which is perfect for a large gathering or birthday party. The batter is a snap to make because you just stir the wet ingredients together in one bowl and the dry ingredients together in another bowl. Mix the two and you are done. The batter is quite thin so use an ice cream scoop or small ladle to fill the muffin cups. Now while the recipe calls for cocoa powder, it doesn't specify which kind, which means you can use either regular unsweetened or Dutch-processed. As always, keep in mind that the type and brand of cocoa powder you use will determine the flavor of the cupcakes, so use the best you can afford. The other ingredient in this batter to take note of, is that the fat is in liquid form (canola or corn oil). The reason I bring this up is because oil makes for a moist and tender cupcake that stores very well, with the added advantage that they can be refrigerated and still stay soft.

Read more: http://www.joyofbaking.com/cupcakes/Banana
ChocolateCupcakes.html#ixzz0nSeQxQuU

This fun spin on a classic supper is easy to make and kid-friendly.

Hungry Girls low cal solution to chocolate cupcakes! DELICIOUS!!!

Mini version of the classic Red Velvet Cake served with tasty Cream Cheese Frosting on top!

I am not vegan, trust me, and when my vegan coworker brought these in I was skeptical. But man are they delicious! I edited the recipe a little (using applesauce instead of oil and almond milk instead of hazelnut) so feel free to amend. It is also easy to make gluten free! Here is the original recipe: http://greenswampsoup.com/2011/02/vegan-ch
ocolate-cupcakes-with-hazelnut-cream-f
rosting/

Can also be made in a tube pan. Makes 12 servings-double value of a cupcake.

These cupcakes are bursting with all the flavor of carrot cake in a perfectly-portioned package.

Red velvet cake has been around since the 1920’s. The traditional creamy white frosting is made with milk and flour, but I think cream cheese gives the best flavor and texture. Add grated raw beets to the cupcakes for natural red color and sweetness.

Amazingly delicious for 110 calories each! Photo shows cupcakes in progress.

This is the best chocolate cupcakes ever, vegan or not.

Cupcakes with diet soda instead of eggs/oil.

This is a combination of a few recipes I've found on line. I've tried to get the nutrition info as accurate as possible based on servings.