Anyone have a super delicious cupcake recipe?

I make great buttercream or cream cheese frosting but I need an awesome/super good cupcake recipe that would go great with it. Vanilla tastes too plain and I am trying to stick with a lighter color not chocolate or red velvet, and this is for a kids party so nothing coffee/tea or too gourmet. Just trying to find something totally yummy and slightly simple...Anyone have a super delicious cupcake recipe?
Hope this helps:



Gingerbread Cupcakes with Cream Cheese Frosting



Ingredients



* 5 tablespoons unsalted butter, softened

* 1/2 cup white sugar

* 1/2 cup unsulfured molasses

* 1 egg

* 1 egg yolk

* 1 1/4 cups all-purpose flour

* 1 tablespoon Dutch process cocoa powder

* 1 1/4 teaspoons ground ginger

* 1 teaspoon ground cinnamon

* 1/2 teaspoon ground allspice

* 1/2 teaspoon ground nutmeg

* 1/4 teaspoon salt

* 1 teaspoon baking soda

* 1/2 cup hot milk

* 2 tablespoons unsalted butter, softened

* 2 ounces cream cheese, softened

* 2/3 cup sifted confectioners' sugar

* 1/4 teaspoon lemon extract



Directions



1. Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.

2. Cream 5 tablespoons of the butter with the white sugar. Add the molasses and the egg and egg yolk.

3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.

4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.

5. To Make Frosting: Cream the 2 tablespoons butter and the cream cheese together. Beat in the confectioners' sugar until fluffy. Add the lemon extract and beat. When the cupcakes are cool, frost the tops with the frosting and serve.







Cookies and Cream Cupcakes





Yield: 24 cupcakes

Ingredients:

For the cupcakes:

24 Oreo halves, with cream filling attached

2录 cups all-purpose flour

1 tsp. baking powder

陆 tsp. salt

8 tbsp. unsalted butter, at room temperature

1 2/3 cup sugar

3 large egg whites, at room temperature

2 tsp. vanilla extract

1 cup milk

20 Oreo cookies, coarsely chopped (I quarter them)



For the frosting:

8 oz. cream cheese, at room temperature

6 tbsp. unsalted butter, at room temperature

1 tbsp. vanilla extract

4 cups confectioners鈥?sugar, sifted

2 tbsp. heavy cream



For garnish:

Oreo cookie crumbs

24 Oreo cookie halves



Directions:

Preheat the oven to 350藲 F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.



Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.



To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners鈥?sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.



Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.
Lemon Curd Cupcakes:

3 tablespoons plus 1-1/2 teaspoons sugar

3 tablespoons lemon juice

4-1/2 teaspoons butter

1 egg, lightly beaten

1 teaspoon grated lemon peel

3/4 cup butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla extract

1 teaspoon grated lemon peel

1-1/2 cups cake flour

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2/3 cup buttermilk

Directions: For lemon curd, in a heavy saucepan, cook and stir the sugar, lemon juice and butter until smooth. Stir small amount of hot mixture into egg; return all to pan. Bring to gentle boil, stirring constantly; cook 2 minutes longer or until thickened. Stir in lemon peel. Cool for 10 minutes. Cover and chill 1-1/2 hours or until thickened.

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk. Fill paper-lined muffin cups three-fourths full. Bake 350掳 20-25 minutes. Cut small hole in the corner of a pastry or plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 in. into center of cupcake; fill with curd until tops of cupcakes begin to crack.



Banana Cupcakes:

1/4 cup butter, softened

3/4 cup sugar

2 eggs

1/2 cup mashed ripe banana

1 teaspoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon ground nutmeg

1/4 teaspoon salt

1/4 cup sour cream

Directions: In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition. Beat in banana and vanilla. Combine flour, baking soda, nutmeg and salt; gradually add to creamed mixture alternately with sour cream, mixing well after each addition. Fill paper-lined muffin cups half full. Bake 350掳 18-22 min



Zucchini Cupcakes:

3 eggs

1-1/3 cups sugar

1/2 cup canola oil

1/2 cup orange juice

1 teaspoon almond extract

2-1/2 cups all-purpose flour

2 teaspoons ground cinnamon

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1/2 teaspoon ground cloves

1-1/2 cups shredded zucchini

Directions: In large bowl, beat eggs, sugar, oil, orange juice and extract. Combine dry ingredients; gradually add to egg mixture, mix well. Stir in zucchini. Fill paper-lined muffin cups two-thirds full. Bake 350掳 for 20-25 min



Pumpkin Spice Cupcakes:

3/4 cup butter, softened

2-1/2 cups sugar

3 eggs

1 can (15 ounces) solid-pack pumpkin

2-1/3 cups all-purpose flour

1 tablespoon pumpkin pie spice

1 teaspoon baking powder

1 teaspoon ground cinnamon

3/4 teaspoon salt

1/2 teaspoon baking soda

1/2 teaspoon ground ginger

1 cup buttermilk

Directions: In large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition. Add pumpkin. Combine flour, pie spice, baking powder, cinnamon, salt, baking soda and ginger; add to the creamed mixture alternately with buttermilk, beating well after each addition. Fill paper-lined muffin cups three-fourths full. Bake at 350掳 20-25 min



Carrot Cupcakes:

1-1/2 cups all-purpose flour

1 cup plus 2 tablespoons sugar

1/3 cup packed brown sugar

1-1/2 teaspoons ground cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

2 eggs

1/2 cup canola oil

1 teaspoon vanilla extract

2 cups finely shredded carrots

1/2 cup crushed pineapple, drained

Directions In large bowl, combine first eight ingredients. In another bowl, beat eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in carrots. Fill paper-lined muffin cups three-fourths full. Bake 350掳 for 25-28 minutes



Orange Applesauce Cupcakes:

6 tablespoons butter, softened

1 cup packed brown sugar

1 egg

1/2 cup unsweetened applesauce

1 teaspoon vanilla extract

1 teaspoon grated orange peel

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

Directions: In large bowl, cream butter and brown sugar until light and fluffy. Beat in egg. Beat in applesauce, vanilla and orange peel. Combine flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. Fill paper-lined muffin cups half full. Bake 350掳 20-25 min



Surprise Cupcakes:

1 cup shortening

2 cups sugar

2 eggs

2 teaspoons vanilla extract

3-1/2 cups all-purpose flour

5 teaspoons baking powder

1 teaspoon salt

1-1/2 cups 2% milk

3/4 cup strawberry or grape jelly

Directions: In large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beat well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fill 36 paper-lined muffin cups half full. Spoon 1 teaspoon jelly in the center of each. Bake 375掳 15-20 minutes.Anyone have a super delicious cupcake recipe?
I suggest you should try this 1-Up Cupcakes:







8

ounces white chocolate, chopped

戮

cup unsalted butter, room temperature

1 戮

cups all purpose flour

1

teaspoon baking powder

陆

teaspoon salt

1

cup sugar

3

large egg whites

陆

cup canned coconut milk

1

tablespoon vanilla extract

16

ounces frosting

White chocolate buttons







Preparation



Step 1

Preheat oven to 325掳F.

Step 2

Line three 6-cup muffin pans with cupcake liners.

Step 3

If you don't have an official double boiler, suspend a metal or heat-proof bowl across the top of a pan with a little simmering water in the pan. Make sure the bottom of the bowl or pan doesn't come in contact with the water below. Put the white chocolate in the bowl and stir until melted and smooth.

Step 4

Mix the flour, baking powder, and salt in an average-sized mixing bowl.

Step 5

Beat the sugar, butter, and vanilla in large bowl with an electric mixer.

Step 6

Add the hot white chocolate to the butter and sugar; stir until blended.

Step 7

Add 1/3 of the flour mixture and then 1/3 of the coconut milk, and stir.

Step 8

Repeat until everything is thoroughly mixed

Step 9

Whip the egg whites in a bowl. Fold the egg white mixture lightly into the batter.

Step 10

Divide the batter evenly among the muffin cups.

Step 11

Bake for about twenty minutes or until you can stick a fork in it and it comes out clean.

Step 12

Let cool.

Step 13

Put the frosting into yet another bowl and start adding your food coloring to it.

Step 14

Add a little bit at a time and stir in. Keep adding until you get the desired color. You'll probably need a lot.

Step 15

Spread the frosting on to the top of the cupcakes and smooth out evenly.

Step 16

Place the white chocolate buttons in the frosting to your aesthetic preference and enjoy!





Recipe Taken Here:





http://www.foodista.com/recipe/267MM4ZK/鈥?/a>