No las he probado, pero del site donde las encontré, la gente puede comentar y tienen muy buen rating. Espero les ayuden en algo.
Apple Banana Cupcakes
This recipe has been rated 184 times with an average star rating of 4.7
Original recipe yield 24 cupcakes
INGREDIENTS
* 2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon ground nutmeg
* 2/3 cup shortening
* 1 1/4 cups white sugar
* 2 eggs
* 1 teaspoon vanilla extract
* 1/4 cup buttermilk
* 1 cup ripe bananas, mashed
* 2 apples - peeled, cored and shredded
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour 24 muffin cups, or use paper liners. Sift together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and buttermilk. Beat in the flour mixture, mixing just until incorporated. Fold in the mashed bananas and shredded apples. Fill each muffin cup half full.
3. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool.
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Chocolate Surprise Cupcakes
This recipe has been rated 156 times with an average star rating of 4.5
Original recipe yield 24 cupcakes
INGREDIENTS
* 3 cups all-purpose flour
* 2 cups white sugar
* 1/2 cup unsweetened cocoa powder
* 1 teaspoon salt
* 2 teaspoons baking soda
* 2/3 cup vegetable oil
* 2 cups water
* 2 tablespoons vinegar
* 2 teaspoons vanilla extract
*
* 1 (8 ounce) package cream cheese, softened
* 1 egg
* 1/2 cup white sugar
* 1/4 teaspoon salt
* 1 cup semisweet chocolate chips
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.
2. In a large bowl, mix together flour, 2 cups sugar, cocoa, 1 teaspoon salt and baking soda. Stir in oil, water, vinegar and vanilla until blended. Pour mixture into prepared muffin cups, filling each 2/3 full.
3. To make the filling: In a medium bowl, beat together the cream cheese, egg, 1/2 cup sugar and 1/4 teaspoon salt until light and fluffy. Stir in chocolate chips. Drop a heaping teaspoonful of the cream cheese mixture into each cupcake. Bake in the preheated oven for 25 minutes. Allow to cool
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Carrot Cupcakes with White Chocolate Cream Cheese Icing
This recipe has been rated 123 times with an average star rating of 4.7
Original recipe yield 12 muffins
SERVINGS
INGREDIENTS
* 2 ounces white chocolate
* 1 (8 ounce) package cream cheese, softened
* 1/2 cup unsalted butter, softened
* 1 teaspoon vanilla extract
* 1/2 teaspoon orange extract
* 4 cups confectioners' sugar
* 2 tablespoons heavy cream
*
* 2 eggs, lightly beaten
* 1 1/8 cups white sugar
* 1/3 cup brown sugar
* 1/2 cup vegetable oil
* 1 teaspoon vanilla extract
* 2 cups shredded carrots
* 1/2 cup crushed pineapple
* 1 1/2 cups all-purpose flour
* 1 1/4 teaspoons baking soda
* 1/2 teaspoon salt
* 1 1/2 teaspoons ground cinnamon
* 1/2 teaspoon ground nutmeg
* 1/4 teaspoon ground ginger
* 1 cup chopped walnuts
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups.
2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla, and orange extract. Gradually beat in the confectioners' sugar until the mixture is fluffy. Mix in heavy cream.
4. Beat together the eggs, white sugar, and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, baking soda, salt, cinnamon, nutmeg, and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 cup walnuts. Transfer to the prepared muffin cups.
5. Bake 25 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.
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Lemon Cream Cupcakes
This recipe has been rated 105 times with an average star rating of 4.4
Servings 30
* 1 cup butter or margarine, softened
* 2 cups sugar
* 3 eggs
* 2 teaspoons grated lemon peel
* 1 teaspoon vanilla extract
* 3 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 cups sour cream
* FROSTING:
* 3 tablespoons butter or margarine, softened
* 2 1/4 cups confectioners' sugar
* 2 tablespoons lemon juice
* 3/4 teaspoon vanilla extract
* 1/4 teaspoon grated lemon peel
* 1 tablespoon milk
DIRECTIONS
1. In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Add lemon peel and vanilla; mix well. Combine dry ingredients; add to creamed mixture alternately with sour cream (batter will be thick). Fill greased or paper-lined muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove to wire racks to cool completely. For frosting, cream butter and sugar in a small mixing bowl. Add lemon juice, vanilla, lemon peel and milk; beat until smooth. Frost cupcakes.
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Blueberry Pumpkin Muffins
RECIPE RATING:
This recipe has been rated 46 times with an average star rating of 4.4
Original recipe yield 12 muffins
SERVINGS
INGREDIENTS
* 3/4 cup all-purpose flour
* 3/4 cup quick cooking oats
* 2/3 cup white sugar
* 2 teaspoons baking powder
* 3/4 teaspoon salt
* 1/2 teaspoon ground cinnamon
* 1/2 teaspoon nutmeg
* 1/2 cup canned pumpkin
* 1/2 cup milk
* 1 egg
* 1/4 cup butter, melted
* 3/4 cup fresh blueberries or frozen blueberries, thawed
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C). Grease and flour muffin pan or use paper liners.
2. Mix the flour, oats, sugar, baking powder, salt, cinnamon, and nutmeg together in a mixing bowl until evenly blended. In a separate bowl, stir together the pumpkin, milk, egg, and butter. Gradually stir in the flour mixture, just until all ingredients are moistened. Fold in the blueberries. Spoon batter into muffin cups, filling to the top.
3. Bake in preheated oven until tops spring back when lightly pressed, about 20 minutes.
De nada frankyola
Estas recetas son de allrecipes.com
ahi buscan por rating y pueden ver los comentarios de la gente que la ha probado e ir un poco mas a la segura. Claro, todos tenemos gustos diferentes........ pero cuando hay varias personas hablando bien de una receta, la he probado y no me ha decepcionado.
Muchas gracias Arenapr
Justo esta semana querÃa probar receta de cupcakes y estas han venido en el momento preciso 
Saludos
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