Cupcake Flavors: Different Colors, Different Tastes

Cupcake flavors come in all different kinds: flavors, colors, toppings, fillings and more. Give your loved ones many of the same kind or several different kinds in the same gift. Check out this sample of tasty recipes for cupcakes.

This Southern United States dessert is to die for. This recipe adds the mini version of the regular-sized cake to the list of cupcake flavors here.

• 1/2 cup butter
• 1 1/2 cups white sugar
• 2 eggs
• 1 cup buttermilk
• 1 fluid ounce red food coloring
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking soda
• 1 tablespoon distilled white vinegar
• 2 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon salt
• Cream Cheese

1. Preheat oven to 350 degrees F. Grease two 12 cup muffin pans or line with 20 paper baking cups.
2. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
3. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with cream cheese.

Start with soft, tasty outside and work your way to the creamy inside. This recipe adds a tasty twist to another addition to a variety of cupcake flavors.

Cupcake Mixture:

• 3 cups all-purpose flour
• 2 cups white sugar
• 1/3 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 eggs
• 1 cup milk
• 1 cup water
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• Container of Chocolate Frosting

Homemade Filling:

• 1/4 cup butter
• 1/4 cup shortening
• 2 cups confectioners'sugar
• 1 pinch salt
• 3 tablespoons milk
• 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F. Line 36 muffin cups with paper liners.
2. In a large bowl, mix together the flour, sugar, cocoa, baking soda and 1 teaspoon salt. Make a well in the center and pour in the eggs, 1 cup milk, water, oil and 1 teaspoon vanilla. Mix well. Fill each muffin cup half-full of batter.
3. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
4. Make filling: In a large bowl, beat butter and shortening together until smooth. Blend in confectioners' sugar and pinch of salt. Gradually beat in 3 tablespoons milk and 1 teaspoon vanilla. beat until light and fluffy. Fill a pastry bag with a small tip. Push tip through bottom of paper liner to fill each cupcake.
5. Frost top of cupcakes.

A mini version of cheesecakes. This recipe for more cupcake flavors is very addictive.

• 1/3 cup graham cracker crumbs
• 1 tablespoon white sugar
• 1 tablespoon margarine, melted
• 1 package cream cheese, softened
• 1/4 cup white sugar
• 1 1/2 teaspoons lemon juice
• 1/2 teaspoon grated lemon zest
  (peel)
• 1/4 teaspoon vanilla extract
• 1 egg

1. Preheat oven to 325 degrees F. Grease a 6 cup muffin pan.
2. In a medium bowl, mix together the graham cracker crumbs, sugar and margarine with a fork until combined. Spoon a tablespoon of the mixture into the bottom of each muffin cup, pressing firmly.
3. Bake for 5 minutes, then remove to cool. Keep the oven on.
4. Beat together the cream cheese, sugar, lemon juice, lemon zest and vanilla until fluffy. Mix in the egg.
5. Pour the cream cheese mixture into the muffin cups, filling each until 3/4 full. Bake at 325 degrees F (165 degrees C) for 25 minutes. Cool completely in pan before removing. Refrigerate until ready to serve.

Another great recipe for different cupcake flavors. This "tie dye" mini cake makes some delicious tasting and looking cupcakes.

• 19 1/2 ounces white cake mix
• 3 eggs
• 1/3 cup vegetable oil
• 1 cup water
• box of gel food coloring
• Cream Cheese frosting or your
  choice of frosting

1. Follow cake mix instructions to mix batter. Then pour mix into separate bowls corresponding to the number of different colors you wish to use.
2. Create the colors for each bowl.
3. Preheat oven to temperature indicated on cake box and line cupcake pan with 12-16 paper cups.
4. For each color spoon a tablespoon into every bowl. You'll end up with layers of colored batter. Only fill each holder 2/3 full. Use several different spoons or you'll be doing a lot of cleaning.
5. Follow instructions to bake cupcakes.
6. Cool about 5 minutes in pan then 10 minutes out. Frost cupcakes once completely cooled.

Thank you for visiting Cupcake Flavors. More flavors are soon to come.

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