6 Creative Cupcake Recipes

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Here is what you'll need!

Red Velvet Cheesecake Cupcakes
Makes 12

Ingredients:
1 box red velvet cake mix, prepared according to package instructions
16 ounces cream cheese
1 cup powdered sugar
2 teaspoons vanilla extract
2 cups cream cheese frosting

Preparation:
1. Preheat oven to 375° F
2. In a large bowl, prepare the red velvet cake batter. In a separate bowl, combine cream cheese, powdered sugar, and vanilla, stirring until there are no lumps.
3. Divide the batter evenly among a lined muffin tin, filling halfway. Spoon some of the cream cheese mixture onto the batter. Top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool.
4. Pipe the cream cheese frosting onto each cupcake, then top with red velvet crumbs.

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Cookie Dough Cupcakes
Makes 12

Ingredients:
1 box vanilla cake mix, prepared according to package instructions
1 8-ounce tube chocolate chip cookie dough
1 cup chocolate chips
2 cups cream cheese frosting

Preparation:
1. Preheat oven to 375° F
2. In a large bowl, prepare the cake batter. Divide the batter evenly among a lined muffin tin, filling halfway.
3. Place a small ball of cookie dough on each, then top with remaining batter, filling until about ¾ of the way up. Bake for 20 minutes, then cool.
4. Pipe the frosting onto each cupcake, then top with chocolate chips.

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Orange Chocolate Cupcakes
Servings: 12

INGREDIENTS

Cake
3 oranges
Chocolate cake mix
3 eggs
1/2 cup oil
1 cup orange juice

Icing
4 ounces cream cheese, room temperature
1 teaspoon vanilla extract
1/4 teaspoon orange zest, plus more for garnish
1 stick butter, room temperature
1 1/4 cup powdered sugar


PREPARATION
1. Cut orange in half. With a paring knife, carefully cut along the entire edge. With a spoon, scoop out the "meat" and set aside in a bowl. Repeat for all oranges. This will yield 6 empty orange halves.

2. Juice the orange, reserve for the cake mix.
3. Pre heat oven to 350°F/175°C. In a medium bowl, combine cake mix, eggs, oil and freshly squeezed orange juice. Mix until the batter has no lumps.
4. Place the orange cups into a muffin tin and fill with 1/4 cup of the chocolate batter.

5. Bake 25 minutes.

6. In a medium bowl, blend cream cheese, vanilla extract and orange zest until nice and smooth. Add butter and mix on medium high for a couple of minutes. Add powdered sugar and mix until the frosting is uniformly smooth. Put icing into a piping bag.

7. Let cup cakes cool down. Top the cakes with icing. Sprinkle extra orange zest on top for garnish.

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