Red Velvet Cheesecake Cupcakes for Valentine’s Day

red velvet cheesecake cupcake Valentine’s Day is just a few days away and what better way to woo your beloved than by baking some decadent Red Velvet Cheesecake Cupcakes. Yeah, you heard it right! A mouthful of delectable goodness, which is a combination of red velvet cake and cheesecake in the form of a cupcake. And to make it even more awesome, we are going to top it off with cream cheese frosting. Sounds delicious, right?

Although it may sound a little complicated, you will be surprised to find out how easy it is to make this if you just follow the steps accordingly. Since this recipe makes around 25 cupcakes depending on the size of your baking pan, Red Velvet Cheesecake Cupcakes for Valentine’s Day is an excellent idea, as you can store these and snack on them while watching a romantic movie or by having a little picnic.

Red Velvet Cheesecake Cupcakes for Valentine’s Day

Red Velvet Cheesecake Cupcakes for Valentine’s Day

Ingredients and Whatnot

  • All purpose flour: 2 1/2 cups
  • Sugar: 1 3/4 cups
  • Cocoa powder: 1 tbsp
  • Salt: 1 tsp
  • Baking soda: 1 tsp
  • Eggs: 2, at room temperature
  • Oil: 1 cup
  • Milk: 1 cup
  • Vinegar: 1 tbsp
  • Vanilla extract: 1 tsp
  • Red food coloring: 4 tbsp
  • Cream cheese: 2 packets of 8 oz each, softened at room temperature
  • Sugar: 1/2 cup
  • Vanilla extract: 1/2 tsp
  • Eggs: 2, at room temperature
  • Cream cheese: 1 packet of 8 oz, softened
  • Butter: 1/2 cup, softened
  • Powdered/Icing/Confectioner's Sugar: 4 cups
  • Vanilla extract: 1 tsp
  • A whisk, preferably automatic
  • 2 cupcake pans
  • cupcake liners
  • pastry bag with any tip of your choice

Instructions

  1. Line the cupcake pans with liners and preheat the oven to a temperature of 350 degrees F.
  2. First we will make the red velvet cake batter. Mix all the dry ingredients mentioned and keep aside.
  3. In another bowl, we will whisk the eggs and add the rest of the liquid ingredients to it, blending it well.
  4. Take this liquid mixture and add it to the dry mixture we made in step 2. Keep whisking till all the ingredients are blended well. Scoop 2 tbsp of this mixture and place it inside the cupcake liner.
  5. Next we will make the cheesecake batter. Mix all the ingredients by whisking it together. Place 1 or 2 tbsp of this mixture on top of the red velvet cake batter in the pan.
  6. Bake for 16 to 18 min and place them on a cooling rack.
  7. Prepare the frosting by whisking cream cheese and butter till it gets a soft, creamy texture. Add the powdered sugar and vanilla in small amounts gradually to incorporate well into the frosting. Mix well till it is smooth.
  8. Once the cupcakes have completely cooled down, put the frosting mixture in a piping bag and start making swirls, roses, hearts or any frosting design you want on the cupcakes. (This is an optional step but it makes your cakes look pretty and after all it is Valentine's Day!)
  9. Your cupcakes are ready to be served.
http://www.caresbakery.com/red-velvet-cheesecake-cupcakes-for-valentines-day/

You may store the cupcakes in the freezer and frost them later if you want. And since you can bake these in advance, just relax and enjoy a perfect romantic evening with the special person in your life and have these gorgeous Red Velvet Cheesecake Cupcakes for Valentine’s Day.

Carrot Cake Cupcake Recipe

Carrot Cake Cupcake Carrot cake is widely beloved, and carrot cake cupcakes are a very tasty treat as well! In fact, there are many types of pastries where carrot is the main ingredient. There are carrot cakes, cookies, cupcakes, breads and even fillings! They are healthy and delicious so what more could you ask for?

Here is a special carrot cake cupcake recipe because it has cream cheese frosting. This was one of my favorite treats made by my grandma and she passed down the recipe to me as soon as I was old enough to bake.

Carrot Cake Cupcake Recipe

Carrot Cake Cupcake Recipe

Ingredients and Whatnot

  • 1 cup white sugar
  • 1/3 cup oil (preferably vegetable oil)
  • 2 tablespoons lemon zest or juice
  • 1 tablespoon vanilla extract
  • 2 eggs
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sifted all purpose flour
  • 1 and a half cup grated or shredded carrots
  • ½ cup chopped walnuts or almonds (any nut of your choice)
  • ¼ cup shredded coconut (optional for garnish)
  • 1 bar cream cheese in room temperature
  • ¾ cup powdered sugar

Instructions

  1. Preheat your oven to 350 degrees.
  2. This recipe will make 12 cupcakes so you just need one standard sized cupcake pan. Oil the pan and place your cupcake or muffin liners.
  3. In a bowl, mix your white sugar, lemon juice, vanilla extract, oil and eggs.
  4. Stir in your baking powder, salt, baking soda and flour. After that has been thoroughly mixed, you can now add your carrots, choice of nuts and some of the coconut. Leave some of the coconut for toppings.
  5. Evenly distribute the batter in your cupcake pans and bake until a toothpick comes out clean. Usually it will take 15 - 20 minutes. Cool the cupcakes first before frosting.
  6. While cooling the cupcakes, you may now prepare your frosting. In a mixing bowl, use an electric mixer to make your bar of cream cheese fluffy. Once it is fluffy, add in the powdered sugar and then some vanilla extract as well. Use a wire whisk to mix it until it is smooth.
  7. Apply your frosting and garnish with the left over coconut shreds.
http://www.caresbakery.com/carrot-cake-cupcake-recipe/

Additional Tips

Make sure that you use fresh carrots because they taste better. Don’t shred the carrots the night before baking because it will become too juicy and carrot bits won’t appear on the cupcakes anymore. It is much more pleasing to the taste if there are carrot bits. If you don’t have coconuts, you can substitute it with raisins or add in more nuts.

If you don’t like cream cheese as your frosting, you can use regular butter icing or better yet, you can use white chocolate frosting. Dark chocolate is encouraged but you can use it as a topping to your icing. The recipe for this cupcake is also the recipe for the carrot bread. Simply use the batter and place it on a bread pan and bake it there. Last but not the least, you can choose a variety of nuts to mix on your recipe. Walnuts and almonds are not the only choices! Some even find pistachios as a nice choice.

Peanut Butter Cupcake Recipe

Peanut Butter Cupcake The very inspiration for bakers to create a peanut butter cupcake recipe is the Reese’s candies like the famous Reeses Peanut Butter Cups! These moist and slightly salty and slightly sweet cupcakes make a great snack for both adults and children. Everyone loves peanut butter! No one can say no to this recipe. Moreover, you can even edit this recipe and create a peanut butter and jelly cupcake! It is really easy. Here are the ingredients and directions on how to make one.

Peanut Butter Cupcake Recipe

Peanut Butter Cupcake Recipe

Ingredients and Whatnot

  • 2 cups of sugar (brown sugar would be best for this recipe)
  • ½ cup of shortening
  • 1 cup of peanut butter (as much as possible us peanut butter that is not too sweet)
  • 2 large eggs
  • 1 and a half cup of milk (you can use fresh milk or evaporated milk)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • A pinch of salt
  • 2 and a half cups of all purpose flour
  • 2 teaspoons of cream of tartar

Instructions

  1. Preheat your oven to 350 degrees. Take your cupcake pans and place your paper liners. This recipe is good for 24 3 ounce cupcakes.
  2. Get a large bowl and an electric mixer and mix the sugar, the shortening and the eanut butter until it becomes light and fluffy. Take one egg and beat it in the mixture and then follow up with the other egg. Take a wire whisk and slowly mix in the vanilla extract.
  3. Take a dry wire whisk and mix the flour, baking soda, salt and cream of tartar. Make sure to sift the dry ingredients first most especially the baking soda. Stir this in the first mixture that you made alternately with your milk.
  4. Place the batter in the cupcake pan by using a spoon. Fill each paper liner ¾ full.
  5. Bake this for 15 - 18 minutes. Let it cool first before decorating.
http://www.caresbakery.com/peanut-butter-cupcake-recipe/

Tips Better Results!

Do the toothpick test to check if the cupcake is ready for cooling. Simply poke a toothpick in the middle of the cupcake, if you are able to pull out the toothpick without batter sticking into it then the cupcake is fully cooked. If not, you need to put it back and bake it for a few more minutes.

You can make different kinds of frosting for your peanut butter cupcake recipe. You simply need 1 cup of your most creamy peanut butter, ½ cup of butter in room temperature, 4 cups of powdered sugar and ½ cup of heavy cream. Use an electric mixer to make the butter fluffy, add the peanut butter and mix again, add the confectioners’ sugar little by little then finally the heavy cream. Use a piping bag and piping tip to place it on the cupcake.

What many people like to do is to add a jelly filling. The inspiration for this comes from the very popular peanut butter and jelly sandwich. Take your favorite flavoured jelly and use a spoon to place it in the cupcake pans. One spoon of batter in the pan first and then the jelly and then batter again. This makes a great snack for children and since the taste is already great, you won’t need to add frosting and sprinkles anymore. You can already eat it as is.

Chocolate Chip Cupcake Recipe

Chocolate chip cupcake Chocolate chips – a true pastry maker never runs out of this essential ingredient. Since basically forever, it’s probably the most popular ingredient to cupcakes, cakes and frostings alike. Thus, nobody is really surprised that there are people who make chocolate chip cupcakes. This particular recipe you are about to try is made out of really simple and inexpensive ingredients. You can even make a living out of this. Here are the ingredients and recipes.

Chocolate Chip Cupcake Recipe

Chocolate Chip Cupcake Recipe

Ingredients and Whatnot

  • One half cup of very soft butter or margarine
  • 6 tablespoons white granulated sugar
  • 6 tablespoons of brown sugar
  • 1 large egg
  • 1 teaspoon of vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • A pinch of salt
  • 1 cup chopped walnuts
  • 1 cup chocolate chips
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • ½ cup butter
  • 3 cups powdered sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line your pans with the paper liners and make sure they are the right size. 2 ounce or 3 ounce liners would be okay. Make sure you grease the cupcake pans a little bit so you can easily take off the cupcake once they are cooked and cooled.
  2. Mix the butter, sugar, vanilla and the egg with an electric mixer. Make sure the mixture turns out creamy but also make sure that you don't over whip or over mix. If you over whip it, the cupcake might rise too much or it might sin once cooled and it will look like it has a hole in the center.
  3. Sift the flour in the mixture followed by the baking soda and salt.
  4. Use a wire whisk to mix those ingredients all together. Make sure to mix this very well so that the baking soda and salt is distributed evenly throughout the whole mixture.
  5. Spoon the batter into the pans. Fill up each pan up to ¾ full. If you whisked the batter properly, it should rise perfectly.
  6. Bake the cupcakes for 12 - 15 minutes and then remove from the oven and let it cool while you prepare the frosting.
  7. Use an electric mixer to mix the heavy cream, butter, powdered sugar and vanilla extract. Set the mixture aside.
  8. Take half the cup of chocolate chips and melt it and include it in mixture you just set aside. Use the wire whisk to mix the chopped walnuts as well.
http://www.caresbakery.com/chocolate-chip-cupcake-recipe/

The frosting is already very flavorful. However, you can add sprinkles to top it. You can use chocolate chips as well so people will know that it’s a chocolate chip cupcake. For kids to love it more, you can add colourful sprinkles. To make it even more interesting, there are small chocolate chip cookies you can buy. These cookies are as small as a penny and you can use those as toppers. Do not use cake flour for this recipe. It will come out too hard. The best flour to use for this recipe is all purpose flour. If you don’t have heavy cream, you can use Ambiante icing mix instead. That is the best substitute!