The Sixth Week: Oh Baby! Cupcakes

The Sixth Cupcake: Baby Cupcakes
Originally uploaded by cupcakequeen.

In honor of Nicole Ngugi born today, May 22, 2005!

The Fifth Week: Lemon Butter Muffin with Lemon Glaze

Originally uploaded by cupcakequeen.

The hardest thing about this one was the lemon zest thinggie! But they taste awesome and are pretty cute.

The Fourth Week: Chocolate Souffle Cupcake

The Fourth Cupcake: Chocolate Souffle Cupcake
Originally uploaded by cupcakequeen.

I don't think that these actually turned out the way they were supposed to, but they taste awesome!


Originally uploaded by cupcakequeen.

The Third Week: The Best Birthday Cupcake

24 paper liners for cupcake pan
1 package plain butter recipe golden cake mix
1 package reduced fat cream cheese at room temp.
1/2 cup sugar
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1 tablespoon pure vanilla extract

Place a rack in the center of the oven and preheat the oven to 350 degrees. Line cupcake cups with paper liners. Set pan aside.

Place the cake mix, cream cheese, sugar, water, oil, eggs, and vanilla in a large mixing bowl. Blend on low speed with an elecric mixer for 30 seconds, until the ingredients are well blended, then stop the machine and scrape down the sides.

Increase the mixer speed to medium and beat for 1-1/2 to 2 minutes more, scraping down the sides again if needed. The batter should be smooth and thickened. Spoon or scoop 1/4 cup batter into each lined cupcake cup, filling it two thirds of the way full.

Bake the cupcakes until they are golden and spring back when lightly pressed with your finger--24-27 minutes. Place on wire racks to cool for 5 minutes.