• Prep: 40 min. Bake: 20 min. + cooling
• Yield: 24 Servings

 Buried Surprise Cupcakes Recipe

 Ingredients

• 1 package red velvet cake mix (regular size)
• 1 package (3.4 ounces) cook-and-serve chocolate pudding mix
• 1-1/4 cups water
• 1/3 cup canola oil
• 3 eggs
• 1/2 cup seedless raspberry spreadable fruit
• 24 Halloween gummy candy body parts or gummy candy finger rings
• 1 can (16 ounces) cream cheese frosting
• 6 to 12 drops purple neon food coloring
• Purple sugar

 Directions

• In a large bowl, combine cake and pudding mixes. Beat in the water, oil and eggs on low speed for 30 seconds. Beat at medium speed for 2 minutes.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Using a sharp knife, cut a 1-in. circle 1 in. deep in the top of each cupcake. Carefully remove tops and set aside. Fill each with 1 teaspoon spreadable fruit and a gummy candy; replace tops. Tint frosting; spread over cupcakes and sprinkle with purple sugar. Yield: 2 dozen.

• Prep: 35 min. Bake: 15 min. + cooling
• Yield: 24 Servings

 Spooky Chocolate Cupcakes Recipe

 Ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 1/2 cup baking cocoa
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups water
• 1 cup vegetable oil
• 2 teaspoons white vinegar
• 2 teaspoons vanilla extract
• FROSTING:
• 1/2 cup shortening
• 1/2 cup butter, softened
• 4-1/4 cups confectioners' sugar
• 3 tablespoons water
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon almond extract
• Black paste food coloring
• Orange and black M&M's
• Tart 'n' Tiny candies

 Directions

• In a large bowl, combine the dry ingredients. Combine the water, oil, vinegar and vanilla; stir into dry ingredients just until moistened.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
• In a bowl, cream the shortening, butter and confectioners' sugar. Stir in water and extracts. Remove 1/2 cup frosting to a small bowl; tint with black food coloring. Frost cupcakes with remaining white frosting.
• Cut a small hole in the corner of a pastry or plastic bag. Insert a small round #5 tip; fill bag with black frosting. Decorate cupcakes with black frosting and candies as desired. Yield: 2 dozen.

• Prep: 30 min. Bake: 15 min. + cooling
• Yield: 18 Servings

 Kitty Cat Cupcakes Recipe

 Ingredients

• 2/3 cup shortening
• 1-3/4 cups sugar, divided
• 4 eggs, separated
• 2-1/2 cups all-purpose flour
• 2-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup orange juice
• 1 cup flaked coconut
• FROSTING:
• 1-1/4 cups sugar
• 1/4 cup water
• 1/4 cup light corn syrup
• 1/8 teaspoon salt
• 1 egg white
• 1/2 cup miniature marshmallows (about 50)
• 1/2 teaspoons vanilla extract
• Assorted M&M's
• 1 piece red shoestring licorice, cut into 3/4-inch pieces
• Chocolate sprinkles
• About 9 vanilla wafers
• 2 cups flaked coconut, toasted

 Directions

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in egg yolk until well blended. Combine the flour, baking powder and salt; add to creamed mixture alternately with orange juice, beating well after each addition.
• In a small bowl and with clean beaters, beat egg whites until soft peaks form. Gradually add the remaining sugar 1 tablespoon at a time on high until stiff peaks form. Gradually fold into batter with coconut.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a heavy saucepan, combine the sugar, water, corn syrup, egg white and salt. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 12-18 minutes. Pour into the bowl of a heavy-duty stand mixer; add marshmallow and vanilla. Beat on high until stiff peaks form, about 5 minutes. Frost cupcakes.
• Arrange M&M's for eyes and nose, licorice for mouth and sprinkles for whiskers. For ears, cut wafers into quarters with a serrated knife; place two on each cupcake, rounded side down. Sprinkle with coconut. Refrigerate until serving. Yield: about 1-1/2 dozen.

• Prep: 25 min. Bake: 20 min. + cooling
• Yield: 12 Servings

 Caramel Apple Cupcakes Recipe

 Ingredients

• 1 package spice or carrot cake mix (regular size)
• 2 cups chopped peeled tart apples
• 20 caramels
• 3 tablespoons 2% milk
• 1 cup finely chopped pecans, toasted
• 12 Popsicle sticks

 Directions

• Prepare cake batter according to package directions; fold in apples.
• Fill 12 greased or paper-lined jumbo muffin cups three-fourths full. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• In a small saucepan, cook the caramels and milk over low heat until smooth. Spread over cupcakes. Sprinkle with pecans. Insert a wooden stick into the center of each cupcake. Yield: 1 dozen.

• Prep: 25 min. Bake: 20 min. + cooling
• Yield: 24 Servings

 Red Velvet Cupcakes with Coconut Frosting Recipe

 Ingredients

• 3/4 cup butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1 tablespoon red food coloring
• 1 teaspoon vanilla extract
• 1-3/4 cups all-purpose flour
• 1/4 cup baking cocoa
• 3/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup buttermilk
• 1 teaspoon white vinegar
• FROSTING:
• 2 packages (8 ounces each) cream cheese, softened
• 1/4 cup butter, softened
• 1-1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups flaked coconut, divided

 Directions

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in food coloring and vanilla. Combine flour, cocoa, baking soda and salt. Combine buttermilk and vinegar. Add dry ingredients to creamed mixture alternately with buttermilk mixture, beating well after each addition.
• Fill foil or paper-lined muffin cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire rack to cool completely.
• For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add confectioners’ sugar and vanilla; beat until smooth. Stir in 1 cup coconut. Frost cupcakes.
• Toast remaining coconut; sprinkle over cupcakes. Store in the refrigerator. Yield: 2 dozen.

• Prep: 25 min. Bake: 20 min. + cooling
• Yield: 24 Servings

Pumpkin Spice Cupcakes with Cream Cheese Frosting Recipe

 Ingredients

• 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
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 4 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 2 teaspoons ground cinnamon

 Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add pumpkin. Combine the 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° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon; beat until smooth. Frost cupcakes. Refrigerate leftovers. Yield: 2 dozen.

• Prep: 25 min. Bake: 20 min. + cooling
• Yield: 21 Servings

 Chocolate Zucchini Cupcakes Recipe

 Ingredients

• 1-1/4 cups butter, softened
• 1-1/2 cups sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 3/4 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain yogurt
• 1 cup grated zucchini
• 1 cup grated carrots
• 1 can (16 ounces) chocolate frosting

 Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 21 cupcakes.

• Prep: 30 min. Bake: 20 min. + cooling
• Yield: 24 Servings

 Chocolate-Peanut Butter Cupcakes Recipe

 Ingredients

• 1 package chocolate cake mix (regular size)
• 1-1/4 cups water
• 1/2 cup peanut butter
• 1/3 cup canola oil
• 3 eggs
• 24 miniature peanut butter cups
• FROSTING:
• 6 ounces semisweet chocolate, chopped
• 2/3 cup heavy whipping cream
• 1/3 cup peanut butter
• Additional miniature peanut butter cups, chopped

 Directions

• In a large bowl, combine the cake mix, water, peanut butter, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes or until smooth.
• Fill paper-lined muffin cups half full. Place a peanut butter cup in the center of each cupcake. Cover each with 1 tablespoonful batter.
• Bake at 350° for 18-22 minutes or until a toothpick inserted near the center of the cupcake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in peanut butter. Cool, stirring occasionally, to room temperature or until mixture reaches a spreading consistency, about 10 minutes.
• Spread over cupcakes; immediately sprinkle with additional peanut butter cups. Let stand until set. Yield: 2 dozen.

• Prep/Total Time: 30 min.
• Yield: 12 Servings

Chirpy Chick Cupcakes Recipe

 Ingredients

• 1 to 2 cans vanilla frosting (16 ounces each)
• Cupcakes of your choice
• Miniature semisweet chocolate chips
• Orange spice drop or Candy corn

 Directions

• Set aside 1/4 cup frosting for eyes. Tint remaining frosting yellow; transfer to a pastry bag. Insert #17 star tip; pipe stars to cover top of cupcake. Pipe a large ball for head. Place tip on each side of the head and pull out for each wing.
• Place white icing in a pastry bag; insert #2 round tip. Pipe eyes and decorate with mini chocolate chips. For beak, flatten an orange gum drop and cut into 2 triangles or add candy corn. Yield: varies.

• Prep: 40 min. Bake: 20 min. + cooling
• Yield: 18 Servings

Candy Bar Cupcakes Recipe

 Ingredients

• 1 cup sugar
• 1 cup buttermilk
• 1/4 cup canola oil
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• FILLING:
• 6 ounces fat-free cream cheese
• 2 tablespoons confectioners' sugar
• 1 egg
• 2 Snickers candy bars (2.07 ounces each), finely chopped
• FROSTING:
• 1/3 cup butter, cubed
• 1/3 cup packed brown sugar
• 3 tablespoons fat-free milk
• 1-1/2 cups confectioners' sugar

 Directions

• In a large bowl, beat the sugar, buttermilk, oil and vanilla until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended.
• For filling, in a small bowl, beat cream cheese and confectioners' sugar until light and fluffy. Add egg; mix well. Stir in the candy bars.
• Fill paper-lined muffin cups one-third full with batter. Drop filling by tablespoonfuls into the center of each cupcake (cups will be about half full). Bake at 350° for 20-25 minutes or until a toothpick inserted in the filling comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a small saucepan, melt butter. Stir in brown sugar. Bring to a boil; cook for two minutes, stirring occasionally. Remove from the heat; stir in the milk, then confectioners' sugar. Cool until frosting reaches spreading consistency. Frost cupcakes. Yield: 1-1/2 dozen.

• Prep: 1 hour
• Yield: 24 Servings

Easter Bunny Cupcakes Recipe

 Ingredients

• 1 to 2 cans vanilla frosting (16 ounces each)
• Green paste food coloring
• Cupcakes and miniature cupcakes of your choice
• Candy-coated sunflower kernels
• Assorted stick chewing gum
• Jumbo heart sprinkles
• Canned chocolate frosting
• Miniature marshmallows
• Corn syrup
• White nonpareils

 Directions

• Tint desired amount of frosting green. Cut a small hole in the corner of pastry or plastic bag; insert #4 round pastry tip. Fill bag with green frosting; pipe grass onto desired amount of cupcakes. Sprinkle with sunflower kernels.
• For bunny faces, pipe white frosting over tops of cupcakes using a #4 round pastry tip. Using clean kitchen scissors or a small sharp knife, cut gum into ear shapes of various sizes. Attach smaller centers onto the larger pieces with a small amount of frosting.
• Pinch base end of each ear, forming a curved shape. Press into tops of cupcakes. Place a heart sprinkle on each cupcake for nose. Using a #2 round pastry tip, pipe eyes, whiskers and a mouth on each face with chocolate frosting.
• For bunnies, pipe white frosting over remaining cupcakes. Place a miniature cupcake onto a larger cupcake; secure with a toothpick. For a bunny tail, dip a marshmallow in corn syrup; roll in nonpareils. Place on cupcake. Repeat as desired. Yield: Varied.

• Prep: 15 min. Bake: 20 min.
• Yield: 24 Servings

Posy Cupcakes Recipe

 Ingredients

• 1 package white or yellow cake mix (regular size)
• 1 can (16 ounces) white or vanilla frosting
• 40 to 50 Candied Flowers

 Directions

• Prepare cake batter according to package directions.
• Fill greased, foil or paper-lined muffin cups two-thirds full. Bake at 350° for 18-24 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Decorate with candied flowers. Yield: 2 dozen.

• Prep: 15 min. Bake: 20 min.
• Yield: 24 Servings

Chocolate Cherry Cupcakes Recipe

 Ingredients

• 1 package chocolate cake mix (regular size)
• 1-1/3 cups water
• 1/2 cup canola oil
• 3 eggs
• 1 can (21 ounces) cherry pie filling
• 1 can (16 ounces) vanilla frosting
• Chocolate curls, optional

 Directions

• In a large bowl, combine the cake mix, water, oil and eggs; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
• Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Place a rounded teaspoonful of pie filling in the center of each cupcake. Set remaining pie filling aside.
• Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool completely.
• Frost cupcakes; top each with one cherry from pie filling. Refrigerate remaining pie filling for another use. Garnish with chocolate curls if desired. Yield: 2 dozen.

• Prep: 30 min. Bake: 20 min. + cooling
• Yield: 24 Servings

Butterfly Cupcakes Recipe

 Ingredients

• 1 package chocolate cake mix (regular size)
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed
• Pastel sprinkles
• Black shoestring licorice, cut into 2-inch pieces

 Directions

• Prepare and bake cake mix according to package directions for cupcakes; cool completely. Slice off the top fourth of each cupcake; cut the slices in half and set aside.
• In a large bowl, whisk the milk and pudding mix for 2 minutes (mixture will be thick). Fold in whipped topping. Spoon 2 tablespoons pudding mixture onto each cupcake.
• For wings, place two reserved cupcake halves, rounded edges together, in pudding mixture. Gently press sprinkles into wings (cupcakes should be moist enough for candy to stick). For antennae, insert two licorice pieces into each cupcake. Yield: 2 dozen.

• Prep/Total Time: 30 min.
• Yield: 24 Servings

Bunny Cupcakes Recipe

 Ingredients

• 1 package yellow cake mix (regular size)
• 1 can (16 ounces) cream cheese frosting, divided
• 8 drops green food coloring
• 12 large marshmallows
• 3/4 cup flaked coconut, chopped
• 24 miniature pink jelly beans
• 12 miniature red jelly beans
• 24 miniature white jelly beans
• Red shoestring licorice
• 1 to 2 drops red food coloring
• 48 small oval sugar cookies

 Directions

• Prepare and bake cupcake according to package directions for cupcakes. Cool on wire racks.
• In a small bowl, combine 1 cup frosting and green food coloring; frost cupcake. Set remaining frosting aside. Cut marshmallows in half; immediately dip cut ends into coconut. Place coconut side up on cupcakes to form heads.
• Cut pink and red jelly beans in half widthwise. Cut white jelly beans in half lengthwise. With a toothpick, dab reserved frosting onto cut sides of pink jelly bean halves; attach to marshmallows for eyes. Attach red jelly beans for noses and white jelly beans for teeth.
• For whiskers, cut licorice into 1-in. pieces; attach four pieces to each cupcake. Tint remaining frosting pink. Cut a small hole in corner of a resealable plastic bag; add pink frosting. For ears, pipe an oval outline toward center of each cookie; insert two ears into each cupcake. Yield: 2 dozen.

• Prep: 45 min. Bake: 20 min. + cooling
• Yield: 24 Servings

Mice Cupcakes Recipe

 Ingredients

• 1 package chocolate cake mix (regular size)
• 2 cans (16 ounces each) vanilla frosting
• 48 vanilla wafers
• Red Hots, red gumdrops and red shoestring licorice

 Directions

• Prepare cake batter and bake according to package directions for cupcakes, using foil- or paper-lined muffin tins. Remove from pans to wire racks to cool completely.
• Frost cupcakes generously with vanilla frosting. For ears, position two vanilla wafers on each cupcake. Add Red Hots for eyes and gumdrops for noses. Insert short pieces of licorice for whiskers and longer pieces for tails. Yield: 2 dozen.

• Prep: 1 hour + chilling
• Yield: 24 Servings

Winter Fantasy Snowflake Cupcakes Recipe

 Ingredients

• 1 to 2 cans vanilla frosting (16 ounces each)
• Cupcakes of your choice
• SNOWFLAKE:
• Clear decorating sugar
• Pencil, paper, scissors and waxed paper
• White candy coating
• Blue decorating sugar and edible glitter

 Directions

• Frost cupcakes, reserving some frosting for decorating as desired.
• For snowflake cupcakes: Place clear decorating sugar in a small shallow bowl; roll top edge of each cupcake in sugar to form a decorative rim. Set aside.
• With a pencil and paper, draw assorted snowflake designs. Cut into individual patterns. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the drawings and pipe candy coating over designs. Sprinkle with blue decorating sugar and edible glitter. Refrigerate until set.
• Gently lift candy flakes from waxed paper; arrange snowflakes on cupcakes. Sprinkle with additional edible glitter. Yield: varies.

• Prep: 1 hour
• Yield: 24 Servings

Winter Fantasy Cupcakes Recipe

 Ingredients

• 1 to 2 cans vanilla frosting (16 ounces each)
• Cupcakes of your choice
• SNOWMEN:
• Coarse sugar
• Chocolate wafers
• Semisweet chocolate chips and miniature semisweet chocolate chips
• Orange candy slices
• Additional vanilla frosting
• Blue food coloring, pearl dragees, blue jumbo diamond sprinkles and edible glitter, optional

 Directions

• Frost cupcakes, reserving some frosting for decorating as desired.
• For snowmen cupcakes: Dip the top of each cupcake in coarse sugar; gently shake off excess sugar. For stovepipe hats, microwave chocolate wafers for a few seconds to slightly soften as needed. Use a serrated knife to cut two narrow strips from opposite sides of each wafer. (Large center piece will form crown of hat; one strip will form the brim.)
• Add chips and mini chips to cupcake to form eyes and mouth. Cut a small piece of orange slice to form the nose.
• Stick brim of hat, rounded side up, into top of cupcake; insert hat crown into the top edge. Secure with additional frosting. Color frosting if desired; place in a resealable plastic bag. Cut a small hole in corner of bag. Pipe a decorative hat band; add dragees and sprinkles if desired. Sprinkle cupcakes with glitter if desired. Yield: varies.

• Yield: 24 Servings

Gifts Galore Cupcakes Recipe

 Ingredients

• 1 can (16 ounces) vanilla frosting
• Cupcakes of your choice
• Coarse sugar
• Fruit Roll-Ups
• Starburst candies

 Directions

• Frost cupcakes; dip the tops in coarse sugar. Cut a Fruit Roll-Up into thin strips. Place two strips widthwise around desired amount of Starburst candies; press together at base to attach. Form two Fruit Roll-Up strips into a bow; press together in center and press onto wrapped candy.
• Arrange gifts on cupcakes. Store in an airtight container. Yield: varies. 

• Prep: 45 min. Bake: 20 min. + cooling
• Yield: 24 Servings

Cupcake Christmas Tree Recipe

 Ingredients

• 1 package devil's food cake mix (regular size)
• 1-1/2 cups mint chocolate chips
• 6 tablespoons butter, softened
• 2-2/3 cups confectioners' sugar
• 4 to 5 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon peppermint extract
• 1 teaspoon baking cocoa
• 1/4 teaspoon green paste food coloring
• Candy-coated milk chocolate miniature kisses
• 2 chocolate stars
• 12 Starburst candies

 Directions

• Prepare cake batter mix according to package directions for cupcakes; fold in chips. Fill foil-lined muffin cups two-thirds full.
• Bake at 350° for 18-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely.
• For frosting, in a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in milk and extracts until blended. Transfer 2 tablespoons to a small bowl; stir in cocoa. Stir green food coloring into remaining frosting.
• Frost 21 cupcakes with green frosting; arrange in a pyramid to form a tree. Decorate all but the top cupcake with miniature kisses for lights. Frost two cupcakes with chocolate frosting and place at base of tree for trunk; top each with a chocolate star. Save remaining cupcake for another use.
• With a rolling pin, roll two yellow Starburst candies flat; cut with 2-in. and 1-1/2-in. star-shaped cookie cutters. Press smaller star onto larger star; place on cupcake at top of tree.
• For presents, roll five Starburst candies into 3-in. x 3/4-in. rectangles; cut each rectangle into four 3-in.-long strips. Place two strips widthwise on one whole Starburst candy; press together at base to attach.
• For bow, form two strips into figure eights; press together in center and press onto wrapped candy. Repeat with remaining strips and remaining four whole Starburst candies. Place presents beneath cupcake tree. Yield: 23 servings.

• Prep: 25 min. Bake: 20 min. + cooling
• Yield: 18 Servings

 Santa Cupcakes Recipe

 Ingredients

• 1 package white cake mix (regular size)
• 1 can (16 ounces) or 2 cups vanilla frosting, divided
• Red gel or paste food coloring
• Miniature marshmallows, chocolate chips, Red Hots candies and flaked coconut

 Directions

• Prepare and bake cake mix according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• Place 2/3 cup frosting in a small bowl; tint with red food coloring. Set aside 3 tablespoons white frosting for decorating. Cover two-thirds of the top of each cupcake with remaining white frosting. Frost the rest of cupcake top with red frosting for hat. Place reserved white frosting in a small heavy-duty resealable plastic bag; cut a 1/4-in. hole in one corner.
• On each cupcake, pipe a line of frosting to create fur band of hat. Press a marshmallow on one side of hat for pom-pom. Under hat, place two chocolate chips for eyes and one Red Hot for nose. Gently press coconut onto face for beard. Yield: about 1-1/2 dozen.

• Prep: 15 min. Bake: 20 min. + cooling
• Yield: 15 Servings

Poinsettia Cupcakes Recipe

 Ingredients

• 1/2 cup shortening
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/4 cup buttermilk
• 1/4 cup sour cream
• 1-1/2 cups cake flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1 cup water
• 1 can (16 ounces) vanilla frosting
• 6 pieces (10 to 12 inches each) red fruit snack rolls
• 45 small yellow candies (Tart 'n' Tinys)

 Directions

• In a bowl, cream shortening and sugar. Beat in the egg and vanilla. Add buttermilk and sour cream. Combine the flour, cocoa and baking soda; add to the creamed mixture alternately with water.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Frost cupcakes.
• Trace petal pattern at right onto waxed paper; cut out. Cut petal from cardboard. Use cardboard petal from sharp knife to cut 15 petals from each fruit roll. Arrange six petals on each cupcake. Use frosting to attach three candies to each poinsettia. Yield: 15 cupcakes. 

• Prep: 2 hours
• Yield: 24 Servings

St. Nick Cupcakes Recipe

 Ingredients

• 1 to 2 cans vanilla frosting (16 ounces each)
• Cupcakes and miniature cupcakes of your choice
• Red sprinkles
• Ivory paste food coloring
• Candy-coated sunflower kernels
• Red shoestring licorice
• Starburst candies
• Miniature marshmallows
• Corn syrup
• White nonpareils

 Directions

• Frost a cupcake; dip the top in red sprinkles. Tint a small amount of frosting ivory. Using ivory frosting, frost a miniature cupcake for the face. Lay cupcake on its side on top of sprinkled cupcake; secure each with a toothpick. Pipe frosting onto face for hair and beard. Attach sunflower kernels for eyes and nose and a licorice piece for the mouth.
• For hat, place four red Starburst candies on a small piece of waxed paper; microwave on high for 3-5 seconds or until softened. Place candies side by side, using a rolling pin, roll candies together to 1/8-in. thickness. Cut into a triangle; form into a cone shape. Press seam to seal; gently form around a small ball of plastic wrap into a hat shape.
• For pom-poms, cut marshmallows in half; roll each half in corn syrup then in nonpareils. Press onto the tip of hat and around brim. Remove plastic wrap from inside hat; attach to head with frosting. Repeat. Yield: varies. 
  
  How-To: For Santa's hat, roll out softened Starburst candies to a 1/8-inch thickness and cut out a triangle. Form the triangle into a cone and gently shape the cone into a hat around a small ball of plastic wrap.

• Prep: 20 min. Bake: 35 min. + cooling
• Yield: 22-24 Servings

Cherry Cheese Cupcakes Recipe

 Ingredients

• 3 packages (8 ounces each) cream cheese, softened
• 1-1/2 cups sugar, divided
• 1-1/2 teaspoons vanilla extract, divided
• 5 eggs
• 1 cup (8 ounces) sour cream
• 1-1/2 cups cherry pie filling
• Mint leaves

 Directions

• In a large bowl, beat cream cheese, 1 cup sugar and 1 teaspoon vanilla until smooth. Add eggs, one at a time, beating well after each addition.
• Spoon into foil-lined muffin cups. Bake at 300° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes.
• In a small bowl, combine sour cream and the remaining sugar and vanilla until smooth. Spoon onto cupcakes. Return to the oven for 6-8 minutes or until set. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Top with pie filling; garnish with mint. Store in the refrigerator. Yield: about 2 dozen.

• Prep: 25 min. + cooling Bake: 15 min. + chilling
• Yield: 10 Servings

Mint Brownie Cupcakes Recipe

 Ingredients

• 1/2 cup mint chocolate chips
• 1/2 cup butter, cubed
• 1/2 cup sugar
• 2 eggs
• 1/2 cup all-purpose flour
• TOPPING:
• 2 cups miniature marshmallows
• 1/3 cup 2% milk
• 1/2 teaspoon peppermint extract
• Green or red food coloring, optional
• 3/4 cup heavy whipping cream, whipped
• Additional chocolate chips, optional

 Directions

• In a large microwave-safe bowl, melt chips and butter; stir until smooth. Cool slightly; stir in sugar and eggs. Gradually stir flour into chocolate mixture until smooth.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 15-20 minutes or until a toothpick inserted near the center comes out clean. Remove from pan to a wire rack to cool.
• In a large saucepan, cook and stir marshmallows and milk over low heat until smooth. Remove from the heat; stir in extract and food coloring if desired.
• Transfer to a bowl; refrigerate for 15 minutes or until cooled. Fold in whipped cream. Spread over cupcakes. Refrigerate for at least 1 hour. Sprinkle with additional chocolate chips if desired. Store in the refrigerator. Yield: 10 cupcakes.

• Prep: 15 min. Bake: 20 min. + cooling
• Yield: 24 Servings

Shoofly Cupcakes Recipe

 Ingredients

• 4 cups all-purpose flour
• 2 cups packed brown sugar
• 1/4 teaspoon salt
• 1 cup cold butter, cubed
• 2 teaspoons baking soda
• 2 cups boiling water
• 1 cup molasses

 Directions

• In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
• Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.

• Prep: 20 min. Bake: 20 min.
• Yield: 24 Servings

Flowerpot Cupcakes Recipe

 Ingredients

• 1 package devil's food cake mix (regular size)
• 16 pieces Fruit by the Foot
• 24 large green gumdrops
• 48 large assorted gumdrops
• 48 pretzel sticks

 Directions

• Prepare cake mix batter according to package directions for cupcakes.
• Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes; remove from pans to wire racks to cool completely.
• Cut three 9-in. pieces from each fruit roll piece (save small pieces for another use). With a small pastry brush, lightly brush water on one end of a fruit strip. Wrap around bottom of cupcake; press ends together. Repeat with remaining cupcakes. Lightly brush water on one side of remaining fruit strips; fold in half lengthwise. Brush one end with water; wrap around cupcake top, slightly overlapping bottom fruit strip.
• Press each gumdrop into a 1-1/4-in. circle. With scissors, cut each green gumdrop into four leaf shapes; set aside. Cut one end of each remaining gumdrop into a tulip shape. Gently press a pretzel into each tulip-shaped gumdrop. Gently press gumdrop leaves onto pretzels. Press two flowers into the top of each cupcake. Yield: 2 dozen.

• Prep: 20 min. Bake: 25 min. + cooling
• Yield: 24 Servings

Rudolph Cupcakes Recipe

 Ingredients

• 1 package cake mix of your choice (regular size)
• 1 can (16 ounces) chocolate frosting
• 48 animal crackers
• 24 miniature marshmallows, halved
• 48 miniature chocolate chips or raisins
• 24 red jelly beans

 Directions

• Prepare and bake cake according to package directions for cupcakes, using foil or paper-lined muffin cups. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Frost cupcake tops. Insert two animal crackers into each cupcake for antlers. For the eyes, place two marshmallow halves, cut side up, with a chocolate chip in the center of each. Add a jelly bean for nose. Yield: 2 dozen.

• Prep: 15 min. + cooling Bake: 20 min. + cooling
• Yield: 18 Servings

Cupcake Brownies Recipe

 Ingredients

• 1 cup butter, cubed
• 4 ounces semisweet chocolate
• 4 eggs
• 1-3/4 cups sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1-1/2 cups chopped pecans

 Directions

• In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes.
• In a large bowl, beat eggs and sugar until blended. Beat in vanilla and chocolate mixture; gradually stir in flour and nuts.
• Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool. Yield: about 1-1/2 dozen.

• Prep: 30 min. Bake: 25 min. + cooling
• Yield: 9 Servings

Creepy Cupcakes Recipe

 Ingredients

• 1 package devil's food cake mix (regular size)
• 1/4 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 3 cups confectioners' sugar
• 2 tablespoons plus 1 teaspoon milk, divided
• 1/2 teaspoon vanilla extract
• Red and yellow liquid food coloring or orange paste food coloring
• 1 tablespoon baking cocoa
• Round pastry tip #3
• 9 chocolate kisses
• 9 semisweet chocolate chips
• Black shoestring licorice, cut into 3/4-inch pieces
• 18 white nonpareils

 Directions

• Prepare cake mix according to package directions.
• Fill greased jumbo muffin cups with 1/2 cup batter. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks to cool completely. Cut a thin slice off the top of each cupcake.
• In a large bowl, cream butter, cream cheese, confectioners' sugar, 2 tablespoons milk and vanilla; mix well. Remove 1 cup; tint orange and frost cupcakes. To the remaining frosting, add baking cocoa and remaining milk. Cut a small hole in the corner of a pastry or plastic bag; insert round tip. Fill with chocolate frosting. Pipe a web on each cupcake; set remaining frosting aside.
• For spider, insert chocolate kiss, point side down, next to edge of cupcake. Insert chocolate chip, point side down, next to kiss. Place four licorice pieces on each side of kiss. For eyes, pipe two small circles of chocolate frosting on chocolate chip; insert nonpareils. Yield: 9 cupcakes.

• Prep: 45 min.
• Yield: 24 Servings

Give a Hoot Cupcakes Recipe

 Ingredients

• Cupcakes of your choice
• 1 can (16 ounces) chocolate frosting
• Oreo cookies
• 1/4 cup vanilla frosting
• Chocolate-covered peppermint candies
• Small banana shaped hard candies (Runts)

 Directions

• Frost cupcakes with chocolate frosting.
• Split the sandwich cookies in half, keeping the cream side whole (microwaving a few cookies at a time for several seconds helps to keep the cream side solid). Place the cookies, cream side up, on the cupcakes for eyes. Cut remaining cookie pieces into thirds; discard the center third and set the rest aside.
• With the vanilla frosting, attach the chocolate-covered mints for eyes; pipe pupils.
• Place reserved cookie pieces above eyes for the ears. Pipe chocolate frosting on ears and around eyes.
• Press the yellow candies in between the eyes as the beak. Yield: varies.

• Prep: 1-1/4 hours Bake: 20 min. + cooling
• Yield: 12 Servings

Wicked Witch Cupcakes Recipe

 Ingredients

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1-1/4 cups milk
• 1 can (16 ounces) vanilla frosting
• Green food coloring
• WITCH HATS:
• 1 can (16 ounces) vanilla frosting
• 2 teaspoons milk
• Assorted food coloring of your choice
• 12 to 16 ice cream sugar cones
• Fruit Roll-Ups, licorice and assorted candies of your choice

 Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking soda, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined.
• Fill paper- or foil-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• Tint frosting green; frost cupcakes. For hats, combine frosting and milk; tint with food coloring. Frost ice cream cones. Using small cookie cutters, cut out shapes from Fruit Roll-Ups; arrange on hats. Add licorice for hair and candies for faces. Place a hat on each witch. Yield: about 1 dozen. 

• Prep: 45 min. Bake: 20 min. + cooling
• Yield: 28 Servings

Conversation Cupcakes Recipe

 Ingredients

• 1 package white cake mix (regular size)
• 4 cups confectioners' sugar
• 1/2 cup butter, softened
• 1/2 cup shortening
• 1 teaspoon vanilla extract
• 1/8 teaspoon butter flavoring, optional
• 2 tablespoons milk
• 1 to 2 drops red food coloring, optional
• 1 to 2 drops yellow food coloring, optional
• 1 to 2 drops blue food coloring, optional

 Directions

• Prepare cake mix batter according to package directions for cupcakes.
• Place paper or foil liners in a heart-shaped or standard muffin tin. Fill cups half full of batter. Bake according to package directions for cupcakes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
• For frosting, in a large bowl, combine the confectioners' sugar, butter, shortening, vanilla, butter flavoring if desired and milk until smooth.
• Divide frosting into fourths if desired; place in four separate bowls. Leave one bowl untinted. Add one color of food coloring to each of the other three bowls; stir until well blended. Frost cupcakes. Pipe untinted frosting around edges and decorate tops with Valentine phrases. Yield: 28 cupcakes.

• Prep: 40 min. Bake: 20 min. + cooling
• Yield: 24 Servings

Patriotic Cupcake Cones Recipe

 Ingredients

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 bottle (1 ounce) red food coloring
• 3 teaspoons white vinegar
• 1 teaspoon butter flavoring
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 24 ice cream cake cones (about 3 inches tall)
• FROSTING:
• 1-1/2 cups shortening
• 1-1/2 teaspoons vanilla extract
• 6 cups confectioners' sugar
• 4 to 5 tablespoons milk
• Blue jimmies

 Directions

• In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. Pour batter into each cake cone to within 3/4 in. of the top. Place in ungreased muffin cups.
• Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.
• In a large bowl, beat shortening and vanilla until fluffy; gradually add confectioners' sugar and beat until smooth. Add enough milk to achieve spreading consistency.
• Cut a small hole in the corner of plastic bag; insert a large star tip. Fill the bag with frosting. Pipe onto cupcakes. Sprinkle with jimmies. Yield: 2 dozen.

• Prep: 15 min. Bake: 20 min. + cooling
• Yield: 18 Servings

Patriotic Cupcakes Recipe

 Ingredients

• 1 package white cake mix (regular size)
• 1/2 teaspoon blue food coloring
• 1/2 teaspoon red food coloring
• 1 can (16 ounces) vanilla frosting
• Red, white and blue sprinkles

 Directions

• Prepare cake mix batter according to package directions for cupcakes.
• In a small bowl, combine 1-1/3 cups batter and blue food coloring. In another bowl, combine 1-1/3 cups batter and red food coloring. Leave remaining batter plain.
• Fill paper-lined muffin cups with 2 tablespoons red batter, 2 tablespoons plain batter and 2 tablespoons blue batter. Bake at 350° for 20-24 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost with vanilla frosting; decorate with sprinkles. Yield: 1-1/2 dozen.

• Prep/Total Time: 30 min.
• Yield: 24 Servings

Firecracker Cupcakes Recipe

 Ingredients

• 5 pieces red pull-and-peel licorice
• 6 drops red food coloring
• 1 cup flaked coconut, divided
• 4 drops blue food coloring
• 1 carton (12 ounces) frozen whipped topping, thawed
• 24 cupcakes of your choice
• Assorted red and blue sprinkles, optional

 Directions

• Cut each licorice twist into five pieces; pull apart one end of each to make firecracker fuses. Set aside.
• In a resealable plastic bag, combine 1/4 teaspoon water and red food coloring; add 1/2 cup coconut. Seal bag and shake to tint coconut. In another bag, combine 1/4 teaspoon water and blue food coloring; add remaining coconut. Seal bag and shake to tint.
• Spread whipped topping over cupcakes; decorate with coconut or sprinkles as desired. Insert firecraker fuses into tops. Refrigerate until serving. Yield: 2 dozen.

• Prep: 30 min. + freezing Bake: 15 min. + cooling
• Yield: 36 Servings

Patriotic Ice Cream Cupcakes Recipe

 Ingredients

• 1 package red velvet cake mix (regular size)
• 1 quart blue moon ice cream, softened
• 3 cups heavy whipping cream
• 1-1/2 cups marshmallow creme
• Red, white and blue sprinkles
• Blue colored sugar

 Directions

• Prepare cake mix batter according to package directions for cupcakes.
• Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.
• In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. Yield: 3 dozen. 

• Prep: 1 hour 20 min. Bake: 55 min. + cooling
• Yield: 36-39 Servings

Barnyard Cupcakes Recipe

 Ingredients

• 1 package butter recipe golden cake mix (regular size)
• 1 package devil's food cake mix (regular size)
• 4 cans (16 ounces each) vanilla frosting
• Red, blue, pink and yellow paste food coloring
• Miniature semisweet chocolate chips
• Black and red decorating gel
• M&M's miniature baking bits
• Assorted candies (pink mint candy lozenges, Good & Plenty candies and Brach's white dessert mints)
• Candy corn

 Directions

• Prepare golden cake batter according to package directions. Pour into a greased and waxed paper-lined 13-in. x 9-in. baking pan. Bake at 350° for 33-38 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack.
• Prepare devil's food cake batter according to package directions. Fill 24 paper-lined muffin cups two-thirds full. Bake at 350° for 21-26 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
• Tint 1 cup frosting red. Frost two-thirds of the cake, forming a barn shape; spread frosting on sides of barn. For sky, tint 2/3 cup frosting blue; frost remaining top and sides of cake.
• Outline barn roof with chocolate chips. Insert #6 round tip into a pastry bag; fill bag with 1/4 cup white frosting. Outline barn doors and a window. With black decorating gel and an M&M baking bit, add a spiderweb and spider.
• For pigs, tint 1 cup frosting pink; frost 12 cupcakes. Attach baking bits for eyes, pink candy lozenges for snouts, chocolate chips for nostrils and Good & Plenty candies for ears.
• For chicks, tint 2 cups frosting yellow; transfer to a pastry bag. Insert #17 star tip; pipe frosting onto 11 cupcakes. Pipe heads and wings. Decorate with dessert mints, baking bits and candy corn.
• For sun, frost remaining cupcake with yellow frosting. Position candy corn around edges. Form a face with chocolate chips and red decorating gel. Yield: 1 cake (12-15 servings) plus 2 dozen cupcakes.

• Prep: 2 hours Bake: 20 min. + cooling
• Yield: 24 Servings

Clown Cupcakes Recipe

 Ingredients

• 1 package yellow cake mix (regular size)
• 3 cans (16 ounces each) vanilla frosting, divided
• Yellow, red and blue paste food coloring
• 24 ice cream sugar cones
• Assorted candies: M&M's miniature baking bits, red shoestring licorice and cherry sour ball candies

 Directions

• Prepare and bake cake batter according to package directions for cupcakes. Cool completely on wire racks. Divide two cans of frosting among three bowls; tint with yellow, red and blue food coloring.
• For clown hats, use a serrated knife or kitchen scissors to cut 2 in. from the open end of each cone. Frost cones with tinted frosting; decorate with baking bits. Place on waxed paper for 30 minutes or until frosting is set.
• Frost cupcakes with remaining vanilla frosting. Leaving room for the hat on each cupcake, make a clown face and hair with candies. Pipe a matching ruffle on each. Carefully position a hat on each cupcake. Yield: 2 dozen.

 Total Time:

 Ingredients

 Directions

 Total Time:

Peanut Butter Brownie Cupcakes

 Directions

 Total Time:

Strawberry-Filled Cupcakes

 Ingredients

 Directions

 Total Time:

 Strawberry and Mascarpone Filled Cupcakes

 Ingredients

 Directions

 Total Time:

Nostalgic Popping Candy Cupcakes

 Ingredients

 Directions

 Total Time:

Spiky Candy Corn Cupcakes

 Ingredients

 Directions

 Total Time:

New York Cheesecake Cupcakes

 Ingredients

 Directions

 Total Time:

 It's Really Better Than Sex Cupcakes

 Ingredients

 Directions

 Total Time:

 Polenta Birthday Cupcakes with Mascarpone Frosting

 Ingredients

 Directions

 Total Time:

Sorbet-Stuffed Cupcakes

 Ingredients

 Directions

 Total Time:

 Pumpkin Spice Cupcakes with Brown Butter Buttercream

 Ingredients

 Directions

 Total Time:

 Five Spice Pineapple Carrot Cupcakes

 Ingredients

 Directions

 Total Time:

 Ingredients

 Directions

 Total Time:

 Chocolate Peanut Butter Ball Cupcake

 Ingredients

 Peanut Butter Cream Frosting:

 Directions

 Total Time:

 Peanut Butter Cream-Filled Devil's Food Cupcakes

 Ingredients

 Directions

 time

Angel Lush Cupcakes

 time

Chocolate-Candy Cane Cupcakes

 ime

Pineapple Upside-Down Cupcakes

 Prep Time: 10 min

 PHILADELPHIA INDULGENCE Filled & Frosted Cupcakes

 Makes: 12 servings

Ghostly Cupcakes

 ingredients

• 12
  2 1/2 inches White Chocolate Cupcakes or other 2-1/2-inch white cupcakes in paper bake cups
• 1
  16 ounce can vanilla frosting
• 12
  1 3/4 inches White Chocolate Cupcakes or other white cupcakes
• 12
  small glazed or plain doughnut holes
• 16
  ounces purchased white rolled fondant*
• Black candy-coated sunflower kernels or 1 tube black icing

 directions

 White Chocolate Cupcakes

 Makes: 24 servings

Root Beer Float Cupcakes

 ingredients

• 3/4
  cup butter
• 3
  eggs
• 2 1/2
  cups all-purpose flour
• 2 1/2
  teaspoons baking powder
• 1/2
  teaspoon salt
• 1 1/2
  cups sugar
• 1
  tablespoon root beer extract
• 1/2
  teaspoon vanilla
• 1 1/4
  cups root beer
• 1
  recipe Float Frosting
• 24
  root beer-flavor hard candies (optional)
• 12
  colorful straws, cut in half (optional)

 directions

 Float Frosting

 Makes: 30 servings

Mochaccino Cupcakes

 ingredients

• 3/4
  cup butter
• 3
  eggs
• 1 3/4
  cups all-purpose flour
• 1
  cup unsweetened cocoa powder
• 1
  teaspoon baking soda
• 3/4
  teaspoon baking powder
• 1/2
  teaspoon salt
• 1
  cup milk
• 1/2
  cup strong brewed coffee, cooled
• 2
  cups sugar
• 2
  teaspoons vanilla
• 1
  cup dark, bittersweet, or semisweet chocolate pieces
• 1
  recipe Coffee Buttercream
• 30
  creme-filled rolled wafer cookies, such as Pirouettes
• Unsweetened cocoa powder or ground cinnamon (optional)

 directions

1.Allow butter and eggs to stand at room temperature for 30 minutes. Grease and flour thirty 2-1/2-inch muffin cups (or line with paper bake cups). In a medium bowl stir together flour, the 1 cup cocoa powder, the baking soda, baking powder, and salt. In a 2-cup glass measuring cup combine milk and coffee. Set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until combined. Scrape sides of bowl; beat for 2 minutes more. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chocolate pieces.

3.Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.

4.Bake about 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin pans. Cool completely on wire racks.

5.Using a pastry bag fitted with a star tip, pipe Coffee Buttercream onto cupcakes. Insert wafers. If desired, dust with additional unsweetened cocoa powder. Makes 30 (2-1/2-inch) cupcakes.

 Coffee Buttercream

 Makes: 24 servings

Cherry-Almond Vanilla Cupcakes

 ingredients

• 1/2
  cup butter
• 4
  egg whites
• 2
  cups all-purpose flour
• 1
  teaspoon baking powder
• 1/2
  teaspoon salt
• 1/4
  teaspoon baking soda
• 3/4
  cup buttermilk or sour milk*
• 1/3
  cup maraschino cherry juice
• 1 1/2
  cups sugar
• 1
  teaspoon vanilla
• 1/2
  teaspoon almond extract
• 12
  maraschino cherries, halved
• 1
  recipe Cherry-Almond Butter Frosting
• Maraschino cherries with stems (optional)

 directions

1.Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.

2.Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.

3.Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.

4.Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

5.Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

 Cherry-Almond Butter Frosting

 Yield: 24 cupcakes

Chocolate Banana Cupcakes with Peanut Butter Frosting

 Ingredients:

 Preparation Directions:

• PREP TIME1 Hr
• TOTAL TIME2 Hr 10 Min
• SERVINGS24

 Bug Cupcakes

Ingredients 

1
1

box Betty Crocker® SuperMoist® cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box

1

container Betty Crocker® Whipped fluffy white or vanilla frosting

Assorted gumdrops and candies

Betty Crocker® Fruit by the Foot® chewy fruit snack rolls (any variety)

1

tube (0.68 oz) Betty Crocker® black decorating gel

Direction 

• 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 3. Frost cupcakes with frosting. Decorate with whole or cut-up gumdrops, candies, cut-up or thinly rolled fruit snacks and gel to look like ladybugs, bumblebees, butterflies, caterpillars and beetles.

• PREP TIME10 Min
• TOTAL TIME1 Hr 46 Min
• SERVINGS24

 Spring Cupcake Baskets

 Ingredients

1       box Betty Crocker® SuperMoist® yellow cake mix

Water, vegetable oil and eggs called for on cake mix box

1

container Betty Crocker® Rich & Creamy frosting (any flavor)

1/3

package (14 oz) pull-and-peel cherry licorice twists

Jelly beans or other desired candy

Direction 

• 1. Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
• 2. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
• 3.Frost with frosting. Use licorice for handle on each. Decorate with jelly beans. Store loosely covered.

 PREP TIME

• 20 Min
• TOTAL TIME2 Hr 35 Min
• SERVINGS30

 Candy-Topped Cupcake Cones

Ingredients 

1
1

box Betty Crocker® SuperMoist® cake mix (any flavor)

Water, vegetable oil and eggs called for on cake mix box

30

to 36 flat-bottom ice cream cones

1

container Betty Crocker® Whipped frosting (any flavor)

Assorted candies and decorations, if desired

Direction 

• 1. Heat oven to 350°F. Make cake batter as directed on box. Fill 12 cones about half full of batter. Stand cones in muffin pan. Refrigerate any leftover batter until ready to fill and bake remaining cones.
• 2. Bake 21 to 26 minutes or until toothpick carefully inserted in center comes out clean. Cool completely, about 1 hour.
• 3. Frost with frosting and decorate. Store loosely covered.

  PREP TIME: 1 HR | COOK TIME: 15 MINS | MAKES 24 CUPCAKES

Red Velvet Cupcake 

 Yield: 16 cupcakes

Banana Nut Cupcakes With Maple Frosting

 Ingredients: