Three Unique and Delicious Cupcake Recipes for National Cupcake Day
In celebration of National Cupcake Day on Saturday, December 15th, we have gathered three unique and ridiculously tasty cupcake recipes for our readers! Below you will find recipes for Vanilla Chai Tea Latte Cupcakes ( In honor of both Cupcake Day and International Tea Day), Strawberries and Champagne Cupcakes (Real champagne flavor, long prep time, totally worth it!) and the appropriately festive Peppermint Cupcakes. We hope you enjoy these recipes and have a great National Cupcake Day!
Vanilla Chai Tea Latte Cupcakes
Prep Time: 1 Hour
Serves 24
INGREDIENTS:
1 1/4 Cups Silk vanilla soy milk
1 Tbsp loose or 3 tea bags chai spice tea
1 1/2 Sticks (12 Tbsp) unsalted butter, room temperature
1 3/4 Cup white granulated sugar
2 Large eggs, room temperature
2 Tsp double strength vanilla
1/2 Tsp salt
2 1/2 Tsp baking powder
1 1/2 Cups cake flour
1/2 Cup whole wheat flour
1/2 Cup all purpose flour
12-16 oz. Cream cheese frosting
Cinnamon (for garnish)
DIRECTIONS:
Preheat oven to 375 degrees. Line muffin trays with paper liners or arrange foil liners on a cookie sheet.
Heat soy milk on a small sauce pan over medium heat until it begins to bubble (watch soy milk carefully as it scalds easily).
Remove from heat, add loose tea or tea bags, cover and let sit for 10-12 minutes.
While tea is steeping, sift all three flours together into a medium bowl. Set aside.
When tea is done steeping, either pour through a strainer or squeeze the milk out of the bags. Measure to be sure it still equals 1 1/4 cup of liquid. If needed, add more soy milk until it equals 1 1/4 cup. Set aside.
Cream butter and sugar with electric mixer in a large bowl.
Add eggs one at a time, vanilla, salt and baking powder.
Begin to add soy milk and flour in three batches, alternating between the two, beginning with soy and ending with flour.
Beat on low until all ingredients are incorporated evenly and mixture is smooth and shiny.
Divide mixture evenly among the 24 baking cups.
Bakes for 18-22 minutes or until toothpick inserted in center comes out clean.
Cool in pan for 5 minutes before transferring to cooling rack.
Allow to cool completely before frosting with cream cheese frosting. Add a dash of cinnamon to the top of each frosted cupcake.
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Strawberries and Champagne Cupcakes
Prep Time: 4 Hours
Serves 12
INGREDIENTS:
CANDIED STRAWBERRIES
1/2 Cup sugar
1 Pint strawberries hulled
CHAMPAGNE CUPCAKES
1 1/2 Cups cake flour
1 1/2 Tsp baking powder
1/4 Tsp salt
1/2 Cup unsalted butter
1 Cup sugar
1/2 Tsp vanilla
3 Egg whites
1 Cup champagne (Your choice)
FILLING INGREDIENTS
Leftover simple syrup from candied strawberries
1/2 Cup champagne
1 Pint strawberries hulled
FROSTING INGREDIENTS:
2 Sticks butter, room temperature
3 Cups confectioners sugar
1/2 Tsp vanilla
Pinch of salt
1/4 Cup champagne
DIRECTIONS:
CANDIED FRUIT PREP:
Pre-heat oven 200 degrees.
To prepare candied strawberries, bring sugar and 1/2 cup water to boil in a small saucepan over medium-high heat. Cook until sugar has disolved.
Remove from heat, let cool completely.
Slice strawberries length-wise as thinly as possible, dip slices in cooled syrup. RESERVE SYRUP
Place on parchment lined baking sheet, bake strawberries until dry – but still bright red in color. Approx. 3 hours.
Transfer strawberry chips to wire rack to cool.
CAKE BATTER PREP:
Pre-heat over to 350 degrees.
Prepare cupcake pans with liners.
In a bowl combine flour, baking powder and salt. Set aside.
In a mixing bowl beat butter and sugar until light and fluffy, add vanilla, then beat in egg whites one at a time.
To combine, add in 1/3 of dry mixture and 1/3 champagne to wet mixture. Repeat two more times.
Pour batter into tins, bake 12 to 15 minutes.
FILLING PREP:
Pour reserved simple syrup from saucepan into measuring cup. Add in enough champagne to get 1 cup.
Pour measuring cup contents back into saucepan, cook over medium-high heat until the mixture is reduced by half.
Whisk in 2 tablespoons corn-starch, and allow mixture to thicken.
Pour into food processor or mixer bowl and allow to cool, add strawberries and pulse until combined.
FROSTING PREP:
Beat butter in bowl until light and fluffy, then add confectioners sugar 1 cup at a time. Beat mixture until creamy.
Add in vanilla, salt and champagne, beat until smooth.
CUPCAKE ASSEMBLY:
Using a cupcake coring tool, or a small paring knife make a small hole in top center of cupcakes, about 1/4 deep.
Fill hole with strawberry filling, even with top.
FROSTING DIRECTIONS:
Frost each cupcake, decorating with candied strawberry chips.
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Paula’s Favorite Peppermint Cupcakes
(Yes that Paula, she made a cake, we made cupcakes!)
Prep Time: 1 Hour
Serves 18
INGREDIENTS:
1 Cup butter softened
2 Cups sugar
4 Large eggs, separated
1/2 Tsp peppermint extract
3 Cups all purpose flour
2 Tsp baking powder
1/4 Tsp salt
1 1/4 heavy whipping cream
1/3 Cup sour cream
1/2 Cup crushed peppermint candies or canes
FROSTING INGREDIENTS:
1/2 Cup solid vegetable shortening
1/2 Cup butter, softened
1 Tsp clear vanilla
4 Cups sifted confectioners sugar
2 Tbsp milk
DIRECTIONS:
Pre-heat oven 350 degrees.
Prepare 2 cupcake pans with liners.
In large bowl beat butter and sugar until creamy, add egg yokes, one at a time, beating after each addition.
Once mixture is creamed, beat in peppermint extract.
In medium bowl combine flour, baking powder and salt, then add dry mixture gradually into butter mixture, alternating with cream.
Beat until combined. Stir in sour cream and crushed peppermint candies.
In separate medium bowl beat egg whites at high speed until stiff peaks form, then gently fold into cupcake batter.
Spoon combined batter mixture into liners, fill to 3/4 full.
Bake for 18 to 20 minutes.
Let cupcakes cool before frosting.
FROSTING DIRECTIONS:
In a medium bowl, cream butter and shortening, then add in vanilla extract.
Add sugar to butter mixture, 1 cup at a time, while beating until creamy.
Add milk to the now creamy mixture and beat until light and fluffy.
Frost cupcakes, and sprinkle with crushed peppermint candies.
