Maple Cream Cheese Frosting

Ingredients
1 stick butter
1 cup cream cheese
4 cups confectioners' sugar
2 teaspoons vanilla
Pinch of salt
2 tablespoons maple syrup
Brown sugar (Optional)

1. Using an electric mixer, whip together butter and cream cheese until light and fluffy.
2. Add 2 cups of confectioners' sugar starting with the mixer on low and speeding up until well mixed.
3. Add vanilla, salt, and maple syrup and mix well.
4. Add remaining confectioners' sugar, 1 cup at a time, whipping on high.
5. If frosting is too soft, add more confectioners' sugar 1/2 cup at a time until desired consistency.
6. If frosting is too thick, add a splash of maple syrup.
7. Generously frost the top of cooled cupcakes and sprinkle with brown sugar to add a delicious crunch.

Red Velvet Cupcakez

Makes 18 cupcakez

Ingredients
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla
1 1/4 cup buttermilk
Red food colouring
2 1/2 cups all-purpose flour
2 tablespoons cocoa powder
1 teaspoon baking soda
1 teaspoon salt

1. Preheat oven to 350°F.
2. Using an electric mixer, cream shortening and sugar together until light and fluffy.
3. Mix in eggs one at a time.
4. Add vanilla and buttermilk.
5. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
6. Gradually mix the dry ingredients into the wet ingredients until just combined. (Be careful not to overmix).
7. Spoon mixture into cupcakez pan prepared with paper liners, filling each cup two-thirds full.
8. Bake for 20-25 minutes.
9. Let cool before frosting with Maple Cream Cheese Frosting.

Recipe From: Peace, Love, and Cupcakes
By: Sheryl Berk and Carrie Berk

Chewy Chocolate Cupcakez

Makes 12 cupcakez

Ingredients
6 tablespoons unsalted butter
6 ounces bittersweet chocolate, cut into 1/4 inch pieces
2 eggs
1/2 cup sugar
1/2 cup firmly packed dark brown sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flour

1. Preheat oven to 350°F.
2. Line cupcakez pan with liners.
3. Pour enought water into a four-quart saucepan so that it reaches a depth of one inch. Bring to a boil and reduce heat to low.
4. Combine butter and chocolate in a medium bowl.
5. Set bowl over saucepan. Cook, stirring until metled and smooth. for about five minutes. Remove from heat and set aside.
6. Whisk together eggs in a large bowl.
7. Add sugar. brown sugar, vanila, and salt. Whisk to combine.
8. Stir in chocolate mixture then fold in flour.
9. Por batter into lined cupcakez pans. Bake for 20-25 minutes or until a toothpick inserted into the center of each cupcakez comes out clean.
10. Frost with Chocolate Buttercream Frosting.

Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk

Chocolate Buttercream Frosting

Makes 1 1/2 cups

Ingredients
1 stick unsalted butter, room temperature
2 cups of confectioner's sugar
A pinch of salt
2 teaspoons vanilla
1 tablespoon milk or heavy cream
4 ounces bittersweet or semisweet chocolate, melted and cooled

1. Beat the butter until smooth by using an electric mixer if desired.
2. Add confectioner's sugar and salt. Beat until most of the sugar is moistened, scraping down the sides of the bowl once or twice.
3. When the mixture is fully combined, add vanilla, milk, and melted chocolate.
4. Increase speed and beat until light and fluffy.

Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk

Raspberry Cupcakez

Makes 12 cupcakez

Ingredients
1 pint of raspberries (Keep an extra 12 aside)
2 teaspoons of lemon juice
3/4 cups and 3 tablespoons of sugar
1 stick of butter, room temperature
2 large eggs
1 teaspoon vanilla
3/4 cups all-purpose flour
3/4 cups cake flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cups milk

1. Preheat oven to 350°F.
2. Line cupcakez pan with liners.
3. In a small bowl, smash the raspberries (leave 12 extra aside) with lemon juice and 1 tablespoon sugar. Strain and set aside.
4. Mix the butter with the remaining sugar together until light and fluffy.
5. Add the eggs one at a time and add the vanilla.
6. In a seperate bowl, whisk together flours, baking powder, and salt. Set aside.
7. Add the flour mixture to the butter mixture and the sugar mixture in three parts, alternating with the milk and beggining and ending with the flour. Beat until combined after each addition.
8. Add the raspberry mixture. Mix until combined.
9. Fill lined cupcakez pan 2/3 full with the cupcakez batter.
10. Place a raspberry in the center of each cupcakez.
11. Bake for 20-25 minutes. Use a toothpick to check if cooked.
12. Transfer pans to a wire rack to cool.
13. Once cool, frost with Pink Raspberry Buttercream Frosting.

Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk

Pink Raspberry Buttercream Frosting

Makes 1 1/2 cups

Ingredients
1/2 pint raspberries
1 teaspoon lemon juice
2 cups and 1/2 tablespoon confectioner's sugar
1 stick unsalted butter, room temperature
A pinch of salt
2 teaspoons vanilla
1 tablespoon milk or heavy cream
Red food colouring

1. In a small bowl, smash the raspberries with the lemon juice and 1/2 tablespoon of confectioner's sugar. Strain and set aside.
2. Beat the butter until smooth using an eletric mixer if desired.
3. Add the confectioner's sugar and salt. Beat until most of the sugar is moistened, scraping down the sides of the bowl once or twice.
4. When the mixture is fully combined, add the vanilla and the milk.
5. Add the raspberry mixture and a drop of food colouring.
6. Increase speed and beat until light and fluffy.

Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk

Spaghetti Cupcakez

Makes 6 cupcakez

Ingredients
1 cup tomato sauce
4 ounces ricotta cheese
3 ounces parmesan cheese
8 ounces shredded mozzarella
1 tablespoon milk
1 egg
1 package pre-cooked whole wheat spaghetti
1 package of turkey meatballs (optional)

1. Preheat oven to 375°F.
2. Spray cupcakez tin with cooking spray.
3. In a large bowl, mix together the tomato sauce, ricotta cheese, parmesan cheese, shredded mozzarella cheese, milk, and egg.
4. Pour the cooked spaghetti into the tomato sauce and cheese mixture. Toss the spagetti to make sure all the noodles are coated.
5. Add spoonfuls of the mixture into the greased cupcakez tin. It can come up to just the top of each opening. Press down so the noddles are packed into the cupcakez tin or they will fall apart.
6. If desired, dip the turkey meatballs into tomato sauce and add to the top of the cupcakez.
7. Sprinkle with parmesan chesse.
8. Bake for 18-22 minutes.
9. Let cool for a few minutes to set. Run a butter knife around each one to loosen.

Recipe From: Recipe For Trouble
By: Sheryl Berk and Carrie Berk

Coca Cola Cupcakez

Ingredients
1 cup coca cola or other cola drink
1/2 cup butter
1/2 cup vegetable oil
1/4 cup powdered cocoa

22 large marshmallows
2 cups all purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon vanilla
1 cup buttermilk
2 large eggs, beaten

1. Preheat oven to 325°F.
2. Line cupcakez pans with paper liners. (These cupcakez work best with the silver metallic liners.)
3. In a small saucepan mix cola, butter, vegetable oil and cocoa.
4. Bring to a boil, remove from heat, and add marshmallows. Place lid on saucepan and leave until marshmallows begin to melt. Stir well.
5. Mix flour, sugar, and baking soda in a large mixing bowl.
6. Add buttermilk, eggs, and vanilla and mix well.
7. Combine the two mixtures in the mixing bowl.
8. Spoon cupcakez batter into cupcake pan liners until they are 1/2 to 2/3 full.
9. Bake at 325 degrees for approximately 20 minute.
10. Cool cupcakez completely before frosting.

Carrot Pineapple Cupcakez

Makes 12 cupcakez

Ingredients
1 cup white sugar
2/3 cup vegetable oil
2 eggs, beaten
1 1/2 cup all-purpose flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup finely grated carrot
1 cup crushed pineapple, drained
1 teaspoon vanilla extract

1. Preheat oven to 375°F.
2. Line cupcake tin with cupcakez liners.
3. Stir white sugar, vegetable oil, and eggs together until thoroughly combined.
4. Whisk flour, baking powder, baking soda, cinnamon, ans salt in a separate bowl.
5. Stir flour mixture into liquid ingredients until thoroughly moistened.
6. Mix in carrot, pineapple, and vanilla extract.
7. Pour batter into the cupcake tins filling them to the top.
8. Bake for about 20 minutes.
9. Let cool before frosting with frosting.

Recipe From: Cupcake Recipes
By: Jan Nemecek

Frosting For Carrot Pineapple Cupcakez

Ingredients
1/2 cup butter, softened
1 (8 ounces) package cream cheese, softened
3 cups confectioner's sugar
1 teaspoon vanilla extract
1 tablespoon milk

1. Cream butter with cream cheese with an electric hand mixer in a bowl until smooth.
2. Beat in confectioner's sugar, vanilla extract, and milk to make a spreadable frosting.

Recipe From: Cupcake Recipes
By: Jan Nemecek

Gingerbread Cupcakez

Makes 12 cupcakez

Ingredients
1/2 cup self-raising flour
1/2 cup all-purpose (plain) four
1/4 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 brown sugar
1 egg
3 1/2 ounces butter, softened
1/4 cup milk
2 tablespoon corn syrup (golden syrup)

1. Preheat the oven to 330°F.
2. Line a cupcake n with cupcakez paper liner.
3. Sift the flours, baking soda, ginger, cinnamon, and nutmeg into a large bowl.
4. Add the reminding ingredients.
5. Using an electric mixer, beat until combined and lightens colour (2 minutes).
6. Divide the mixture evenly between the cupcakez cups.
7. Bake for about 30 minutes.
8. Let cool before frosting.

Recipe From: Cupcake Recipes
By: Jan Nemecek

Caramel Apple Cupcakez

Makes 24 cupcakez

Ingredients
1 (18.25 ounce) package spice cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
1 large Granny Smith apple, cored and chopped
35 caramels
1/4 cup evaporated milk
1/2 cup chopped peanuts
24 wooden craft sticks

1. Preheat oven 350°F.
2. Line 24 cupcakez cups with paper liners.
3. Place cake mix into a large bowl and pour in water, vegetable oil, and eggs.
4. With an electric mixer on low speed until moistened and combined (30 seconds).
5. Increase mixer speed to medium and beat for 2 minutes.
6. Stir in the chopped apple.
7. Fill the prepared cupcake cups about 2/3 full.
8. Bake for about 20 minutes until lightly brown.
9. When cupcakes have cooled, melt the caramels with evaporated milk in a saucepan over low heat, stirring constantly until smooth and combined (4 minutes).
10. Spread the caramel icing over the cupcakez.
11. Sprinkle chopped peanuts on cupcakez.

Recipe From: Cupcake Recipes
By: Jan Nemecek

Vanilla Cupcakez

Ingredients
2 1/2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
3 large eggs

A pinch of salt

1. Preheat oven to 350F.
2. Line 2 standard 12-cup cupcakez tins with cupcakez liners and set aside.
3. Whisk together flour, baking powder, baking soda, and salt in a medium bowl and set aside.
4. Combine milk, oil, and vanilla in a small bowl and set aside.
5. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar until light and fluffy (about 3 minutes).
6. Add eggs, one at a time, beating well after each addition.
7. Reduce speed to low and add flour mixture, alternating with milk mixture, beginning and ending with the flour mixture.
8. Beat until well combined, scraping down sides of the bowl as necessary.
9. Fill cupcakez cups two-thirds full with batter.
10. Transfer cupcakez tins to oven and bake until golden for 15-20 minutes.
11. Let cool before putting on frosting.

Modern Carrot-Cake Cupcakez

Ingredients
1 cup finely grated carrots
1/3 cup yogurt (plain or vanilla)
1 teaspoon vanilla extract
1/3 cup granulated sugar
1/3 cup brown sugar
1/3 cup canola oil
3/4 cup gluten-free all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/4 cup chopped toasted pistachio nuts
1/4 cup golden raisins, soaked in orange juice for 10 minutes

1. Preheat the oven to 350°F.
2. Line muffin pan with cupcakez liners.
3. In a large bowl, mix together the grated carrots, yogurt, vanilla extract, granulated sugar, brown sugar, and oil.
4. In a separate bowl sift together the gluten-free flour, baking powder, baking soda, salt, cinnamon, ginger, and cardamom.
5. Add the dry ingredients to the wet ones a little bit at a time stopping to scrape the sides of the bowl a few times, and mix until no lumps remain.
6.  Add the chopped pistachio nuts and golden raisins and combine completely.
7. Fill cupcakez liners 2/3 of the way.
8. Bake for 18-22 minutes.
9. Let cool completely before frosting with Spicy Cream-Cheese Frosting.


Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou  

Spiced Cream-Cheese Frosting

Ingredients
1/4 cup cream cheese, softened to room temperature
1/4 cup margarine or butter, softened to room teperature
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cardamon
1/4 teaspoon ground ginger

1. In a bowl, using a handheld mixer, cream together the cream cheese and margarine or butter completely.
2. Slowly add the confectioners' sugar in 1/2 cup batches, mixing completely before adding more.
3. Add the vanilla extract, cardamon, and ginger, and beat on high speed until the frosting becomes light and fluffy, about 3-7 minutes.

Recipe From: Confectionately Yours Taking The Cake
By: Lisa Papademetriou

Halloween Cupcakez

Ingredients
4 cups all-purpsose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
2 cups light brown sugar, packed 1 cup butter, room temperature
4 eggs
15 ounces pumpkin puree
1 1/2 chopped pecans

Decoration
Decorative frosting
Halloween candy in spider, eyeball, pumpkin, witch (hat), and/or ghost shapes

1. Preheat oven to 350°F.
2. Line a cupcakez pan with cupcake liners and set aside.
3. In a meduim bowl, combine flour, baking soda, cinnamon, ginger, nutmeg, and salt.
4. Beat together brown sugar and butter in a seperate large bowl untill smooth.
5. Add eggs one at a time, beating well after each addition.
6. Beat pumpkin puree into mixture (which may look slightly curdled).
7. Beat in flour mixture untill just blended.
8. Stir in chopped pecans by hand.
9. Divide batter equally among the prepared cupcake liners.
10. Bake in preheated oven for 35 minutes.
11. Let cool completely before frosting.
12. Frost and decoarte with Halloween candy.

Recipe From: Sara's Cooking Class Halloween Cupcakes

Carrot Cake Cupcakez

Ingredients
• 1 cup unsalted butter
• 2 2/3 cup granulated white sugar
• 3 large eggs
• 2 teaspoons pure vanilla extract
• 2 teaspoons cinnamon
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1/2 cup raisins
• 1 1/2 cups grated carrots
• 1/2 cup chopped walnuts
• 2 tablespoons light cream

1. Preheat oven to 350°F.
2. Line cupcakez pan with paper liners.
3. Melt 1/2 cup butter.
4. Mix in 2/3 cup sugar, 1 teaspoon vanilla extract, and cinnamon until light and fluffy.
5. Add the eggs one at a time mixing well after each egg.
6. Add flour and salt.
7. Mix in the milk.
8. In a separate bowl mix in the flour, baking powder, an salt.
9. Stir in the milk adding raisins, carrots, and walnuts slowly.
10. Add 1/4 of the flor mixture to the butter mixture at a time mixing well after each scoop.
11. Fill each cupcakez cup halfway.
12. Bake for 20 minutes.
13. Let cool before frosting.

Granola Cupcakez

Ingredients
• 1/2 cup unsalted butter
• 2/3 granulated white sugar
• 3 large eggs
• 1 teaspoon pure vanilla extract
• 2 teaspoons cinnamon
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 1/2 cups granola
• 1/2 cup raisins

1. Preheat oven to 350°F.
2. Line a cupcakez pan with paper liners.
3. Melt the butter.
4. Mix in the sugar, vanilla extract, and cinnamon until light an fluffy.
5. Add eggs one at a time mixing well after each one.
6. In a separate bowl mix together the flour, baking powder, and salt.
7. Stir in the milk adding the granola and raisins in slowly.
8. Add 1/3 of the flour mixture at a time into the butter mixture mixing well in between each scoop.
9. Fill each cupcakez cup halfway.
10. Bake for 20 minutes.
11. Let cool before frosting.