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With Summer time coming up really soon these are sure to be a huge hit! These cupcakes don’t taste like watermelon but they do look like a Watermelon. These cupcakes are actually made with white cake mix, food coloring and chocolate chips so they taste delicious. You may want to make these with the kiddos (they have a blast making their own). We also like to make these for BBQ’s, bake sales, etc. Enjoy!
Watermelon Colored Cupcakes
INGREDIENTS:
Cake:
- 1 box White Cake Mix + box ingredients
- 3/4 cup Mini Chocolate Chips
- Red and Yellow Food Coloring
Frosting:
- 1 cup softened Butter
- 3 cup Powdered Sugar
- 3 tbsp Milk
- 1 tsp Vanilla
- Green Food Coloring
DIRECTIONS:
- Preheat oven and line muffin tins with paper liners.
- Prepare batter according to box directions.
- Add just a touch of yellow color and enough red to achieve watermelon pinkish color.
- Fold in chocolate chips until distributed.
- Fill liners 2/3 full and bake according to box directions for cupcakes.
- Allow to cool completely.
- Whip butter and vanilla for until fluffy.
- Gradually add powdered sugar.
- Add milk until you reach desired consistency.
- Transfer to piping bag with round tip and frost each cupcake.
Key Lime Cupcakes
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Calling all you Key Lime fans out there! This key lime cupcake recipe tastes like sweet limes with a creamy, lime frosting. This is a fun recipe to make for a bake sale, with the kids, etc. Enjoy!
Key Lime Cupcakes
INGREDIENTS:
Cake:
- 1 box White Cake Mix
- +box ingredients
- 1/2 cup Lime Juice
Frosting:
- 1 cup Butter
- 6 cup Powdered Sugar
- 6 tbsp Lime Juice
- 2 tsp Lime Zest
- 1 drop Green Food Coloring
DIRECTIONS:
- Make batter according to box EXCEPT replace 1/2 cup of water with 1/2 cup lime juice.
- Fill liners about 1/2 full.
- Bake 16-18 minutes or until toothpick inserted in middle comes out clean.
- Allow to cool completely on wire rack.
- Cream butter in a large bowl.
- Add lime juice and food coloring.
- Add powdered sugar 1 cup at a time and beat until incorporated.
- Add lime zest and whip until distributed.
- Transfer to piping bag to frost cupcakes.
Ice Cream Cone Look A Like Cakes
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If you have a Birthday coming up or just want to make some really fun goodies for the kiddos, I highly recommend this “ice cream cone cakes”! These are actually very easy to make and they don’t take many ingredients. You can decorate these however you want but I like to make them look like a real sundae so I sprinkles, cherries and make my own fluffy frosting. Enjoy!
Ice Cream Cone Look A Like Cakes
INGREDIENTS:
- 1 box Cake Mix + Box Ingredients
- 24 Cake Ice Cream Cones
- 24 Maraschino Cherries
- Sprinkles
- 1 cup softened Butter
- 3 cup Powdered Sugar
- 1-2 tbsp Milk
- 1 tsp Vanilla
DIRECTIONS:
- Preheat oven to 350.
- Make batter according to box directions.
- Fill Cones about half full of batter.
- Place cones in muffin pan and bake about 21-24 minutes or until toothpick inserted in center comes out clean.
- Allow to cool completely.
- Whip butter and vanilla until fluffy.
- Gradually add powdered sugar.
- Add milk until you reach desired consistency.
- Transfer to piping bag and frost each cupcake to look like soft serve.
- Top with sprinkles and a cherry (optional).
20 Cupcake Recipes
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Calling all you cupcake lovers out there…that would be me! 😉 I love a good cupcake but I really like unique cupcakes that are easy to make. Below you will find a list of delicious cupcake recipes I’ve made and loved. These never last long so be sure to save the recipe so you can make them again and again…your family will love you. 😉 Enjoy!
Pineapple Upside Down Cupcakes
Starbucks Caramel Frappuccino Cupcakes
Marshmallow Filled Lucky Charms Cupcakes (with Marshmallow Frosting)
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Firecracker Vanilla Cupcakes (4th of July Recipe)
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Looking for a fun 4th of July recipe?!
It’s always so much fun coming up with unique and delicious holiday cupcakes. These Firecracker cupcakes are perfect for the 4th of July, Memorial day, etc. These would also be super cute for a bake sale and I’m sure you’d sell a ton! They are really easy to make and the kiddos love eating and making them.
You may be shocked at how I get the frosting to come out the way it is in the pictures. There’s is a secret little tip that makes them just gorgeous! Enjoy…
Firecracker Vanilla Cupcakes
INGREDIENTS
Cupcakes:
- 2 cup Flour
- 2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 cup softened Butter
- 3/4 cup Sugar
- 2 Eggs
- 1 cup Milk
- 1 tsp Vanilla
Frosting:
- 1 cup softened Butter
- 3 cup Powdered Sugar
- 1 tsp Vanilla
- 1-2 tbsp Milk
- Red and Blue Gel Coloring
- Twizzlers Peel and Pull Candies
DIRECTIONS:
- Preheat oven to 375.
- Line muffin pan with liners.
- Whisk together flour, baking powder and salt. Set aside.
- Cream together butter and sugar until fluffy.
- Beat in eggs and vanilla
- Add in flour mixture and milk gradually alternating between them.
- Fill each liner 2/3 full and bake for 18 minutes of until toothpick inserted in middle comes out clean.
- Allow to cool.
- Whip butter, vanilla and gradually add powdered sugar.
- Add milk until you reach desired consistency.
- Prepare a piping bag and fold the bag down over a cup.
- Using a toothpick draw several red and blue lines up the sides of the bag (this is the secret tip to making the cool looking frosting)
- Transfer frosting to piping bag and frost each cupcake.
- Cut twizzlers into approximately 2″ pieces and insert in middle peeling a little at the top for effect.
Rolo Cupcakes
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Calling all you Cupcake and Rolo fans out there! This next cupcake recipe is full of that chocolatey, caramel, sweetness we all love. 😉 These cupcakes are fun to make for any occasion and do especially well at bake sales. The recipe below is for homemade cupcakes and not the boxed kind (although, if you’re in a pinch, you can still use the boxed kind and then just use the Rolo frosting recipe). Enjoy!
Rolo Cupcakes
Cupcake Recipe:
Ingredients:
2 C granulated sugar
2 eggs, room temp
2 tsp vanilla extract
1 3/4 C flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
3/4 cup cocoa powder
1 C milk
1/2 C vegetable oil
1 C boiling water
Pack of rolo candies.
Cupcake Directions:
-Preheat oven to 350 degrees.
-Line cupcake tins with paper liners.
– Mix all dry ingredients together on a mixing bowl… flour, salt, baking soda, baking powder, sugar, and cocoa.
-Mix in the wet ingredients… vanilla, oil, milk, and eggs.
-Beat on medium speed for 2 minutes until all of the ingredients are blended.
-Pour in the boiling water… beat until mixed.
-Place an unwrapped rolo on the bottom and in the center of the lined cupcake tin.
-Scoop the batter into the lined cupcake tins until 2/3 full.
-Bake at 350 degrees for 20-25 minutes or until an inserted toothpick comes out clean.
-Cool for 10-15 minutes.
-Place on wire rack to cool completely.
Frosting Recipe:
1 C unsalted butter, softened
3/4 C cocoa powder
3 C powder sugar
3/4 C heavy cream
Rolo candies
Chocolate syrup
Caramel syrup
Frosting Directions:
-Beat the softened butter on its own until smooth.
-Add cocoa and powder sugar alternately with heavy cream into the creamed butter until it becomes a smooth and thick texture.
-If the frosting is too thick, add more heavy cream, if too thin, add more powder sugar.
-Scoop prepared frosting into a pastry bag with a large frosting tip.
-Twist the open end of the pastry bag pushing the frosting to the tip.
-Frost the cupcakes.
-Drizzle chocolate syrup on the chocolate frosting.
-Drizzle caramel syrup on the chocolate frosting.
-Place a candy rolo in the center of the frosted cupcake.
Cherry Coke Cupcakes
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Calling all you Cherry Coke fans out there! You may love this next Cherry Coke Cupcakes recipe because it tastes just like the soda but it’s sweet and delicious. I also made Root Beer Float cupcakes that EVERYONE loves! You can also try my super popular Crush soda cupcakes recipe. It would be fun to make all 3 flavors for a party or get-together. =) Enjoy!
Cherry Coke Cupcakes
INGREDIENTS:
Cake:
- 1 box Devils Food Cake Mix + box ingredients
- 1 cup Coke
- 1/3 cup Maraschino Cherry liquid
- 24 Maraschino Cherries
Frosting:
- 1 1/4 cup softened Butter
- 5 cup Powdered Sugar
- 2 tbsp Coke
- 1 tbsp Maraschino Cherry liquid
- Red Food Coloring
- 24 Maraschino Cherries
DIRECTIONS:
- Preheat oven to 350.
- Line muffin pan with paper liners.
- Make batter according to box direction EXCEPT substitute 1 cup Coke and 1/3 cup cherry liquid for water.
- Fill liners 2/3 full and add 1 cherry to the middle of each.
- Bake according to box directions and allow to cool completely.
- Whip butter, coke and cherry liquid and gradually add powdered sugar.
- You can optionally add red food coloring to get desired color.
- Transfer frosting to piping bag and frost each cupcake.
- Top each with another cherry.
Here are the other soda cupcake recipes:
This post may contain affiliate links or sponsored content, read our Disclosure Policy.Cherry Vanilla Cupcakes
*Get more RECIPES from Raining Hot Coupons here*
These Cherry Vanilla cupcakes are a hot recipe around here! My kiddos love this recipe and I love making it as an afternoon snack or for a Birthday party. These turn out so pretty and taste delicious. If you are a fan of cherries and vanilla then I definitely recommend trying these. Enjoy!
Cherry Vanilla Cupcakes
Ingredients:
- 1/2 cup butter (room temp)
- 2 egg whites (room temp)
- 2 eggs (room temp)
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 3/4 cup buttermilk
- 1 1/2 cups sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Directions:
- Preheat oven to 350 degrees.
- Set up your cupcake pan with liners
- Using a medium bowl, whisk flour, baking powder, salt, and baking soda.
- In a separate large mixing bowl, beat butter with an electric mixer or Kitchenaid on medium to high for 30 seconds.
- Now add sugar, vanilla, and almond extract to the butter and beat until combined.
- Add egg whites, and eggs one at a time, beating well after each addition.
- Alternate, the flour mixture and buttermilk to butter mixture, beating on low speed until everything is well mixed together
- Fill the cupcake pan liners 2/3 with cake batter
- Bake for 18-20 minutes.
- Remove cupcakes from pan and allow to cool on a wire rack for 30 minutes before frosting
Cherry Frosting:
- 2 sticks butter (room temp)
- 4-5 cups Powder sugar
- 4 tbsp Maraschino cherry juice
- 1/4 tsp almond extract
- In large mixing bowl, beat butter on high speed until stiff and fluffy.
- Add 3 cups of sugar, one at a time.
- Scrape the sides to get all of the sugar.
- Now add the cherry juice and almond extract.
- In addition add the last cup of sugar.
- Beat until smooth
Banana Split Cupcakes
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If you’re a fan of a Banana Split then you may love this next recipe for a banana split cupcake! I split the cupcakes in half (partially chocolate and partially banana cake (all made from scratch below) to make it taste even more like the real thing. I use strawberry for the frosting and lots of whipped cream on the side and of course a cherry to top it! Enjoy!
Banana Split Cupcakes
Chocolate Cake
- Pre-heat over at 350 degrees
- 1/4 C unsalted butter ( room temp )
- 1 C sugar
- 1 C chocolate chips
- 2 LG eggs ( room temp )
- 2 LG egg yolks ( room temp )
- 1/2 C vegetable oil
- 2 tsp vanilla extract
- 1/3 C sour cream
- 1 C flour
- 1/2 tea salt
- 1/2 tea baking soda
- 1/2 C cocoa powder
- 1/2 C water ( room temp )
- In a medium-sized mixing bowl or the bowl of a stand mixer, mix butter and sugar.
- Melt the chocolate in the microwave or in a double boiler.
- Add chocolate to the butter/sugar mix together
- Add in eggs and egg yolks one at a time mix together
- Add in oil, vanilla, and sour cream mix together
- Sift flour, salt, baking soda, and cocoa powder into a separate medium bowl.
- Add dry ingredients to wet ingredients, mixing all together
- Add in water and mix
- Once the batter is thick now start with the Banana mix place chocolate to the side
Banana Cake
- 2 Large Bananas, ripe
- 1 1/2 C Flour
- 3 TBSP corn starch
- 1/2 tsp baking soda
- 3/4 C Sugar
- 1/2 C unsalted butter ( room temp )
- 1/2 C buttermilk
- 1/4 tsp salt
- 2 eggs ( room temp )
- 2 tsp vanilla extract
- Mix in a bowl flour, cornstarch, baking soda and salt.
- Using an electric stand mixer with the paddle, cream together sugar, butter and 1 Tbsp of the vegetable oil
- Add in 1 Tbsp vegetable oil.
- Add the egg and blend in egg white.
- Add in the mashed bananas.
- Working in three separate steps, add the flour mixture 1st , with 1/3 of the flour mixture alternating with half of the buttermilk and mix well continue the steps till all mix is used.
Filling and Baking the cupcakes
- I used a batter divider I found at most grocery or craft stores or HERE on Amazon. Then use a small food scoop or a spoon to place a small amount of chocolate cake batter in the side of each cupcake liner. Then scoop a small amount of banana cake batter next to it. Pull out the plastic divider.
- Bake the cupcakes in the oven for 15-20 minutes
- Let cool before frosting
Strawberry Frosting
- 2 C. Butter (room temp)
- 6-8 C Powered sugar
- 1 TBSP Vanilla
- 2 drops of red food coloring
- 1 TBSP of Strawberry flavoring or 1 cup of fresh washed berries smashed
Directions
- Add Butter, vanilla, strawberries to the bowl begin to add the powdered sugar one cup at a time and beat until well blended. Increase the speed to med. speed until light and fluffy.
- Place frosting in a pastry bag and pipe onto the top of the cupcakes.
- Decorate by drizzling chocolate fudge on top and a dash of candy sprinkles