Are you baking from scratch?
I like making pink lemonade cupcakes! They are lemon cake, with strawberry icing (cream cheese based) I like to put a pan of water in with the cup cakes while they are cooking in the oven. That way they are super super moist!

yeah, from scratch. do you have the recipe/instructions for the lemon cake and icing? they sound yummy!

Mr Kipling mmmmmmmm

Here is my fave from the Magnolia Bakery – so delicious!

Ingredients

Cup Cake Batter
1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla
Buttercream Frosting
1 cup unsalted butter, very soft
8 cups confectioners’ sugar
1/2 cup milk
2 teaspoons vanilla
Directions
*Preheat oven to 350°.
*In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth.
*Add the sugar gradually and beat until fluffy, about 3 minutes.
*Add the eggs one at a time, beating well after each addition.
*Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition.
*For making cupcakes, line two 12-cup muffin tins with cupcake papers.
*Spoon the batter into the cups about three-quarters full.
*Bake until the tops spring back when lightly touched, about 20 to 22 minutes.
*Remove cupcakes from pans and cool completely on a rack before icing.

*To make the icing – place the butter in a large mixing bowl.
*Add 4 cups of the sugar and then the milk and vanilla.
*Beat until smooth and creamy.
*Gradually add the remaining sugar, 1 cup at a time, until icing is thick enough to be of good spreading consistency (you may very well not need all of the sugar).
*If desired, add a few drops of food coloring and mix thoroughly.
*Use and store icing at room temperature, as icing will set if chilled.
*Can store in an airtight container for up to three days.

btb, I think I have the same exact recipe as you! I normally don’t eat cake, but when I make those cupcakes, I have to eat at least one or two.

@eambos: It is so good! I eat them without icing, but they are addictive.

I just tried a key lime pie cupcake yesterday and it was delicious! I’ve never made them before so I had to look up a recipe for you. I am definitely going to try this recipe myself very soon.

I like this recipe for red velvet cupcakes and icing.

Like @IBERnineD, I put my cupcakes in a water bath to keep things very moist.

I love the recipes on here! YUM!

Orange Cupcake

1 ¾ cup cake flour
1 cup sugar
½ teaspoons salt
2½ teaspoons baking powder
2 large eggs, separated and whites beaten until stiff
1 teaspoon vanilla extract
½ cup orange juice
1 stick of butter, softened

Combine butter, sugar, egg yolks, and vanilla in a mixing bowl. Cream these ingredients together thoroughly.

Mix flour, salt, and baking powder together in a separate mixing bowl. Add dry ingredients to creamed ingredients ⅓ at a time alternating with adding portions of the orange juice to the creamed mixture.

Fold in beaten egg whites. Spoon batter into cupcake liners until ½ full. Bake in a 350 degree preheated oven for 15 minutes or until a toothpick inserted in center comes out clean.

Cool cupcakes completely before frosting with Orange Icing.

1 ½ cups powdered sugar
1/8 teaspoon salt
1 tablespoon grated orange rind
3 tablespoons soft butter
2–3 tablespoons orange juice

Mix all ingredients together starting with only 2 tablespoons of the orange juice. If frosting is too thick then add the additional tablespoon of orange juice.

After frosting with orange icing, top cupcakes with a small mandarin orange slice, a candied orange peel, or even a small twisted slice of a ripe orange. Enjoy!

Have you ever tried Red Velvet Cupcakes? They are amazing! They are show-stoppingly fabulous. ;) I don’t want to type the recipe here, though, because it doesn’t belong to me. It’s from a site that’s actually all about cupcakes. ;)

http://www.fun-cupcake-ideas.com/red-velvet-cupcakes.html