Best 2 From The Heart Cupcakes Recipes

Indulge in a delightful array of cupcake recipes that will tantalize your taste buds and captivate your senses. From classic vanilla cupcakes with fluffy buttercream frosting to decadent chocolate cupcakes with rich ganache filling, these recipes offer a diverse range of flavors and textures to satisfy every craving. Explore the zesty lemon cupcakes with tangy cream cheese frosting, perfect for a refreshing treat. Discover the irresistible red velvet cupcakes with their velvety crumb and cream cheese frosting, a true classic that never fails to impress. For a unique twist, try the funfetti cupcakes with sprinkles galore, bringing a burst of color and joy to any occasion. Get ready to embark on a culinary adventure with these delectable cupcake recipes, each one a masterpiece in its own right.

Let's cook with our recipes!

"FROM THE HEART" CUPCAKES

Easy-to-make chocolate hearts create "love-ly" cupcakes.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 24

Number Of Ingredients 6

Ingredients

1 box Betty Crocker™ Super Moist™ devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup white vanilla baking chips
1 container Betty Crocker™ Rich & Creamy vanilla frosting
1/2 cup semisweet chocolate chips
1/2 teaspoon shortening

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for cupcakes, using water, oil and eggs.
In medium microwavable bowl, microwave white baking chips uncovered on High 45 seconds. Stir; if necessary, microwave in 15-second increments, stirring after each, until chips are melted and smooth. Cool 5 minutes. Stir in frosting until well blended. Immediately frost cupcakes, or pipe frosting on cupcakes.
Line cookie sheet with waxed paper. In 1-cup microwavable measuring cup, microwave chocolate chips and shortening uncovered on Medium (50%) 30 seconds. Stir; microwave in 10-second increments, stirring after each, until melted and smooth. Place chocolate in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze bag to pipe 24 heart shapes on waxed paper. Refrigerate 10 minutes to set chocolate. Garnish each cupcake with a chocolate heart. Store loosely covered.

Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 26 g, TransFat 1 g

CHOCOLATE HEART CUPCAKES

Chocolate Heart Cupcakes image

Show your loved ones how much you care by whipping up a batch of these adorable heart-shaped cupcakes.

Provided by Annalise Sandberg

Categories Dessert

Time 1h

Yield 30

Number Of Ingredients 9

Ingredients

12 regular-size glass or ceramic marbles
1 box Betty Crocker™ Super Moist™ cake mix devil's food
Water, vegetable oil and eggs called for on cake mix box
1 cup butter, softened
4 cups powdered sugar
3 tablespoons milk
1 teaspoon vanilla
Red or pink food color
Candy sprinkles, if desired

Steps:

Heat oven to 350°F. Place paper baking cup in each of 30 regular-size muffin cups. Place 1 marble in each muffin cup between paper baking cup and muffin pan so baking cup takes on heart shape.
Make cake batter as directed on box. Fill each cup two-thirds full of batter.
Bake 14 to 15 minutes or until tops of cupcakes bounce back when touched and toothpick inserted in center comes out clean. Cool completely on cooling rack.
In large bowl, beat softened butter, powdered sugar, milk and vanilla with electric mixer on high speed 3 to 4 minutes or until frosting is light and fluffy. Add food color to make desired shade of pink.
Spread frosting on cooled cupcakes with knife or use decorating bag fitted with plain tip. Top with candy sprinkles.

Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 35 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 22 g, TransFat 0 g

Tips:

Mise en Place: Before you start baking, make sure you have all the ingredients and tools you need. This will help you stay organized and avoid scrambling for ingredients while you're in the middle of baking.
Measure Accurately: Use measuring cups and spoons to accurately measure your ingredients. This will ensure that your cupcakes turn out as expected.
Use Room Temperature Ingredients: When a recipe calls for room temperature ingredients, it's important to follow that instruction. Room temperature ingredients mix together more easily and evenly, resulting in a better batter.
Don't Overmix: Overmixing the batter can result in tough, dense cupcakes. Mix just until the ingredients are combined.
Fill the Cupcake Liners Properly: Fill the cupcake liners about 2/3 full. This will allow the cupcakes to rise properly without overflowing.
Bake in a Preheated Oven: Always preheat your oven before baking cupcakes. This will help ensure that the cupcakes bake evenly.
Don't Overbake: Cupcakes are done baking when a toothpick inserted into the center comes out clean. Overbaking can result in dry, crumbly cupcakes.
Let Cupcakes Cool Completely: Before frosting the cupcakes, let them cool completely. This will help the frosting set properly.
Frost Generously: Don't be shy with the frosting! Frost the cupcakes generously, using your favorite frosting recipe.
Decorate as Desired: Get creative and decorate the cupcakes as desired. You can use sprinkles, candy, or even fresh fruit.

Conclusion:

Baking cupcakes from scratch is not as difficult as you might think. With a little practice, you can create delicious, moist cupcakes that will impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to experience the joy of baking. Happy baking!

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