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Make life sweeter with these 3 cupcakes: Vanilla buttercream, apple cider, more

Forget store bought — treat yourself to some simple and sweet homemade cupcakes. Here, Babe Scott of "Man Candy and Cupcakes" shares her recipe for the classic vanilla buttercream, the unique apple cider cupcake and coconut chocolate cupcake. Vanilla cone cupcakesIngredients2 eggs, room temperature1¾ cups cake flour2 teaspoons baking powder1/4 teaspoon salt1/2 cup (1 stick) unsalted butter, ro

Forget store bought — treat yourself to some simple and sweet homemade cupcakes. Here, Babe Scott of "Man Candy and Cupcakes" shares her recipe for the classic vanilla buttercream, the unique apple cider cupcake and coconut chocolate cupcake. 

Vanilla cone cupcakes

Ingredients

  • 2 eggs, room temperature
  • 1¾ cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1/8 teaspoon cream of tartar
  • 12 flat-bottom ice cream cones 

1. Preheat oven to 350 degrees F.

2. While eggs are cold, separate them, placing the yolks in one bowl and whites in another. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature.

3. In a medium bowl, whisk together cake flour, baking powder and salt and set aside.

4. In a separate bowl, beat butter and . cup of sugar with a mixer until fluffy. Add the egg yolks, one at a time, beating well after each addition. Add vanilla and mix again.

5. Reduce mixer speed to low. Add the dry ingredients to the butter mixture in two parts, alternating with milk, and mix until all is combined.

6. In a clean bowl, beat the egg whites with a mixer until foamy. Add the cream of tarter and beat until soft peaks form. Gradually add the remaining . cup sugar and continue to beat until stiff peaks form. Gently fold the egg whites into the batter until combined. Do not overmix.

7. Fill ice cream cones about two-thirds full with batter. Place cones in a muffin tin and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Vanilla buttercream frosting

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

1. In a medium bowl, beat the butter with a mixer until creamy. Add sugar, one cup at a time, beating after each addition. Add vanilla and milk and mix until light and fluffy.

2. Pipe on top of cooled cupcakes using a pastry bag and tip or plastic bag with the corner snipped off.

Chocolate topping

Ingredients

  • 12 ounces semisweet chocolate chips
  • 2 tablespoons canola oil
  • Multicolored sprinkles 

1. In a microwave-safe bowl, combine the chocolate chips and canola oil. Microwave on high for 20-30 seconds at a time, stirring in between, until chocolate is melted. Do not overheat the chocolate.

2. Allow the chocolate to cool slightly. Holding the bottom of a cone, dip the frosted cupcake into the chocolate to coat. Allow the excess chocolate to drip off and add sprinkles. Place in the fridge for 5-10 minutes to harden.

Apple Cider Cupcakes with Apple Cider Cream Cheese Frosting
Makes 24

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 ½ cups sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup apple cider
  • 2 cups peeled and chopped apples (about two medium apples) 

1. Preheat oven to 350 degrees F and line 24 muffin cups with paper liners.

2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and cinnamon and set aside.

3. In a large bowl, beat butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add vanilla and mix again.

4. Reduce mixer speed to low. Add the flour mixture to the butter mixture in three parts, alternating with the apple cider, and mix until all is combined. Fold in chopped apples.

5. Evenly fill muffin cups with batter and bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Apple cider cream cheese frosting

Ingredients

  • 8 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 2 ½ cups confectioners' sugar
  • 1/4 cup apple cider

1. In a medium bowl, beat cream cheese and butter with a mixer until light and fluffy. Add sugar, one cup at a time, beating after each addition. Add apple cider and beat until smooth.

2.
Pipe on top of cooled cupcakes using a pastry bag and tip or plastic bag with the corner snipped off. 

Coco loco cupcake
Makes 12

Coconut cupcakes

Ingredients

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 eggs, room temperature
  • 1 teaspoon coconut extract
  • 3/4 cup unsweetened coconut milk
  • 1 teaspoon white vinegar
  • 1/2 teaspoon baking soda 

1. Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.

2. In a medium bowl, whisk together flour, baking powder, salt and shredded coconut and set aside.

3. In a large bowl, beat butter and sugar with a mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the coconut extract and mix again.

4. Reduce mixer speed to low. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut milk, and mix until all is combined.

5. In a small bowl, combine vinegar and baking soda. (There should be a slight bubbling reaction.) Add to the batter and mix well.

6. Evenly fill muffin cups with batter and bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

Coconut buttercream

Ingredients

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 3 cups confectioners' sugar
  • 1 ½ teaspoons coconut extract
  • 3 tablespoons coconut milk

1. In a medium bowl, beat the butter with a mixer until creamy. Add sugar, one cup at a time, beating after each addition. Add the coconut extract and milk and beat until smooth.

2. Pipe on top of cooled cupcakes using a pastry bag and tip or plastic bag with the corner snipped off.

Colored coconut

Ingredients

  • 14 ounces shredded coconut
  • Food coloring
  • Plastic sandwich bags

1. Separate coconut evenly into 4 plastic sandwich bags. Add 6 to 8 drops of your desired food coloring into each bag, seal and shake to mix. You may need to add a few teaspoons of water to help disperse the color evenly.

2. Dip frosted cupcake into the colored coconut to cover.