Best 3 Sunshine Cupcakes Recipes
Welcome to the world of sunshine cupcakes! These delightful treats are sure to brighten your day with their vibrant colors and delicious flavors. Whether you're a seasoned baker or just starting out, this article will guide you through the process of creating the perfect sunshine cupcakes. From gathering the right ingredients to decorating them with creative flair, we'll cover everything you need to know to make these cheerful treats. So grab your apron and let's embark on a baking adventure that will leave you feeling sunny inside and out!
Let's cook with our recipes!
LEMONY SUNSHINE CUPCAKES
Steps:
- Preheat oven to 350 degrees F. Line 2 standard muffin tins with 16 foil cupcake liners; set aside.
- Place shortbread cookie crumbs, sugar, and melted butter in a medium bowl; stir until well combined; set aside.
- In the mixing bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth. Add eggs 1 at a time and mix just until combined. Scrape down sides of the bowl. Add vegetable oil, water, and the box of lemon pudding. Mix until combined. Add cake mix and beat on medium speed for 2 to 3 minutes. Batter will be on the thick side.
- Place a slightly heaping tablespoon of shortbread cookie crumb mixture into the bottom of each prepared muffin cup. Use your fingers or the bottom of a small glass to firmly pack crumbs into the bottom of each cupcake liner. Reserve remaining shortbread cookie crumb mixture for topping.
- Use a 1/4 cup spring loaded ice cream scoop and place a level scoop full of batter into each muffin cup.
- Load the lemon curd into a small sandwich size resealable bag, removing the air from the bag before sealing. Squeeze the curd to 1 corner of the bag and use scissors to snip a 1/4- inch piece from corner of bag; set aside.
- With a damp finger or the end of a wooden spoon dipped in water, make a shallow indentation into the center of each cupcake. Pipe 3/4 to 1 teaspoon lemon curd into each indentation. Sprinkle tops of cupcakes evenly with remaining shortbread cookie crumbs.
- Bake for 21 to 23 minutes, rotating pans halfway through baking, until edges of cupcakes are lightly golden brown.
- Serve cupcakes warm from the oven or at room temperature.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
SUNSHINE CUPCAKES
Want to put a smile on someone's face? Look no further than these cheery cupcakes! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 2 dozen.
Number Of Ingredients 4
Steps:
- Prepare cake batter mix according to package directions for cupcakes; cool completely., In a small bowl, tint frosting yellow. Frost cupcakes. Press two chocolate chips into each cupcake for eyes. For mouths, cut licorice into 1-in. pieces; bend slightly to curve. Press one licorice piece into each cupcake. Add candy corn around edges of cupcakes.
Nutrition Facts : Calories 208 calories, Fat 10g fat (3g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 29g carbohydrate (20g sugars, Fiber 0 fiber), Protein 1g protein.
SUNSHINE S'MORE CUPCAKES
Easy cupcakes with graham cracker, marshmallow and chocolate. The kids really love these.
Provided by Lisa
Categories Desserts Cakes Cake Mix Cake Recipes Cupcakes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
- In a large bowl, combine the cake mix, 2 tablespoons graham cracker crumbs, water and egg whites. Beat for 2 minutes at high speed of an electric mixer.
- Divide batter evenly among paper lined cups, filling about 2/3 full. Place a chocolate kiss in each cupcake, pressing in lightly. Spoon 1 teaspoon graham cracker crumbs onto each cupcake.
- Bake at 350 degrees F (175 degrees C) for 18 to 25 minutes. Remove from the oven and top each cupcake with 1 teaspoon marshmallow creme. Dip spoon into hot water to prevent sticking. Return to oven for about 1 minute to melt slightly.
Nutrition Facts : Calories 146 calories, Carbohydrate 28.3 g, Cholesterol 1 mg, Fat 3.2 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.7 g, Sodium 169.2 mg, Sugar 14.4 g
Tips:
- To achieve perfectly round cupcakes, use a cookie scoop to evenly distribute the batter into the cupcake liners.
- For a level cupcake, tap the filled cupcake pan on the counter a few times before baking.
- Prevent cupcakes from sticking by greasing or lining the cupcake pan, or using silicone cupcake liners.
- For moist cupcakes, add a cup of coffee or buttermilk to the batter.
- Avoid overmixing the batter, as this can result in dense cupcakes.
- Bake cupcakes until a toothpick inserted into the center comes out clean.
- Let cupcakes cool completely before frosting to prevent the frosting from melting.
- For a smooth and creamy frosting, use a stand or hand mixer to whip it on high speed for several minutes.
- Decorate cupcakes with your favorite toppings, such as sprinkles, chopped nuts, or fresh fruit.
- Store frosted cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Conclusion:
With careful preparation and attention to detail, anyone can create delightful and delectable sunshine cupcakes. These cupcakes are a perfect treat for any occasion, whether it's a birthday party, baby shower, or simply a sweet treat to enjoy with friends and family. Experiment with different flavor combinations and toppings to create your own unique sunshine cupcakes that will brighten up any day. Happy baking!
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