INGREDIENTS
Cupcakes
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs

Directions

2 tablespoons plus 2 teaspoons red food coloring

* 1 1/4 teaspoons vinegar (white or apple cider can both work)
* 1 1/4 teaspoons vanilla extract
* 1/8 cup water

For the cream cheese frosting:

* 1 1/2 pounds cream cheese, room temperature
* 1 pound butter, room temperature
* 2 pounds powdered sugar, sifted
* 1 tablespoon vanilla extract

For the cupcakes:

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside.

In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
For the cream cheese frosting:

Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined.

The frosting can be used right away, or stored in the refrigerator up to a week.

Frost cooled cupcakes with the cream cheese frosting.

DIRECTIONS

INGREDIENTS
Fruit Topping:
1 Can of Pineapple Chunks (20 Oz.)
1/3 Cup of Brown Sugar
1/3 Cup of Butter (Unsalted)

Cupcake Batter:
1 Cup of All Purpose Flour
3/4 Cup of Sugar (White)
1/2 Tsp of Baking Powder
1/4 Cup of Butter (Unsalted)
1/3 Cup of Pineapple Juice
1 Egg (Organic or XL)

DIRECTIONS
Start by preheating the oven to 350 degree and spray the nonstick pan with grease. Then drain the pineapple chunks to reserving 1/2 cup of juice for the batter. Put the pineapple on a double layer of a paper towels and drain them completely. Mix the sugar and butter in a bowl then divide them evenly among the muffin pan-cups. Put the pineapple chunks on top of the sugar mix. Then mix the flour, baking powder and sugar. Mix the butter & pineapple juice with a mixer so it turns to a smooth batter. Beat the egg and spoon the batter over the fruit in the muffin pan. Fill 3/4 full of the cup and bake it in the middle of the oven for 30 minutes. After baking, let it sit outside until it cools down for about 5 minutes then place a rack on top of the muffin pan & reverse the cupcake on the rack so the pineapple is on the top.

INGREDIENTS
1 Cup of Butter
2 Cups of Sugar (White)
2 Eggs
2 Egg Yolks
3 Cups of All Purpose Flour
2 Tsp of Baking Powder
1/8 Tsp of Kosher Salt
1 Cup of Milk (Whole)
2 Tbsp of Matcha

DIRECTIONS
Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light & fluffy (3 min.) Add eggs/egg yolks one at a time. Beat for 30 secs between each egg/yolk. Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. Mix matcha in with the milk. Add to the batter and mix until combine. Pour into prepared 1/2 sheet pan and smooth flat. Bake for 22-25 minutes until a toothpick comes out clean.

INGREDIENTS
1 1/3 Cup of All Purpose Flour
1/4 Tsp of Baking Soda
2 Tsp of Baking Powder
3/4 Cup of Cocoa Powder (Unsweetened)
1/8 Tsp of Salt
3 Tbsp of Butter
1 1/2 Cup of Sugar
2 Eggs
3/4 Tsp of Vanilla Extract
1 Cup of Milk

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.

INGREDIENTS
1 Pack of Chocolate Cake Mix
1/2 Cup of Vegetable Oil
1 1/3 Cup of Water
1 Can of Cherry Pie Filling (21 Oz.)
1 Can of Vanilla Frosting (16 Oz.)
3 Eggs

DIRECTIONS
In a mixing bowl, combine cake mix, water, oil and eggs; mix well. Spoon batter by 1/4 cupfuls into paper-lined muffin cups. Spoon a rounded teaspoon of pie filling onto the center of each cupcake. Set remaining pie filling aside. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted on an angle toward the center comes out clean. Remove to a wire rack to cool completely. Frost cupcakes; top with one cherry from pie filling. Serve additional pie filling with cupcakes or refrigerate or another use.

INGREDIENTS
Cupcakes
2 1/4 Cups of All Purpose Flour
2 1/4 Tsp of Baking Powder
1 Tsp of Ground Cinnamon
1/4 Tsp of Kosher Salt
9 Ounce of Butter (Unsalted)
1 1/4 Cup of Sugar (Granulated)
4 Eggs
1/2 Tsp of Pure Vanilla Extract
1/2 Tsp of Orange Zest
1 Cup of Milk (Whole)

Apple Topping
3 Tbsp of Butter (Unsalted)
1/3 Cup of Sugar (Granulated)
3 Apples (Granny Smith – Peeled & Cored then Cut in slices)

Cinnamon Frosting
1 1/2 Cup of Butter (Unsalted)
1 1/2 Cup of Sugar (Confectioners)
1/2 Tsp of Ground Cinnamon

DIRECTIONS
To cook the apples: Place butter and sugar in a large fry pan over low-medium heat. Stir to dissolve sugar. Add apple slices and cook for 8-10 minutes or until apples are lightly caramelized. Remove apples from pan and let cool completely. To make the cupcakes: Preheat oven to 325°F Line 24 4-fl-oz-capacity muffin wells with paper liners. Sift together flour, baking powder, cinnamon and salt. Set aside dry ingredients. In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Scrape down the sides if the bowl occasionally. Beat in the vanilla and grated zest. On low speed, add the flour mixture and mix until flour is barely incorporated. Add the milk and mix until just smooth. Divide the batter among lined muffin wells, filling each well about 2/3 full. Top with the apples. Bake at 325F until a cake tested comes out clean, about 15-20 minutes. Remove from pan and cool cupcakes on cooling racks. Make sure cupcakes are completely cooled before frosting. To frost the cupcakes: In the bowl of a stand mixer, beat the butter until light and fluffy, about 3 minutes. Add the confectioner’s sugar and cinnamon and beat for another 5 minutes until light and fluffy. Frost the cupcakes.