Lemon Cream Cupcakes

This is from allrecipes.com but adjusted for us. :) These are even better frosted with a lemon cream cheese frosting.

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoons grated lemon peel
1 teaspoon vanilla extract
1 tsp. lemon 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 or plain yogurt

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

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.

Carrot Cupcakes

I found this cake recipe on allrecipes.com and altered for our tasted and then I made them into cupcakes. Toasting the pecans and coconut would enhance the flavor even more!

3 eggs
3/4 cup buttermilk (or sour milk)
3/4 cup vegetable or canola oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups all-purpose flour
2 teaspoons baking soda
2 cups shredded carrots
1 cup flaked coconut
1 cup chopped pecans
1 (8 ounce) can crushed pineapple with juice

Preheat oven to 350 degrees F. Put 24 cupcake liners in muffin tins.

In a medium bowl, sift together flour, baking soda, salt and cinnamon. Set aside.

In a large bowl, combine eggs, buttermilk, oil, sugar and vanilla. Mix well. Add flour mixture and mix well.

In a medium bowl, combine shredded carrots, coconut, pecans, and pineapple.

Using a large wooden spoon or a very heavy whisk, add carrot mixture to batter and fold in well.

Divide batter evenly between the 24 cupcakes, and bake at 350 degrees F 20-25 minutes. Check with toothpick.

Cool completely and frost with cream cheese frosting. Garnish with a whole or chopped pecans and or toasted coconut.

Overnight Coffee Cake

2 c. flour
1 tsp. cinnamon
1/2 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
1/2 c. sugar
1/2 c. brown sugar
2/3 c. butter
2 beaten eggs
1 c. yogurt, buttermilk, sour milk, or sour cream

Cut butter in into dry ingredients. Add liquids and stir until blended. Pour into a 9x13 greased pan. Cover and refrigerate

Crumb topping:
1/4 c. brown sugar
1/2 c. flour
1/2 c. nuts
1/2 tsp. cinnamon
1/2 tsp. nutmeg

Combine all ingredients and sprinkle over the top before baking. Bake at 350 degrees for 30 min. or until toothpick inserted comes out clean.

Raspberry Coffee Cake

This is a favorite from Light 'n Tasty. I often make it for Christmas.

1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 cup reduced-fat plain yogurt
2 tablespoons butter
1 teaspoon vanilla extract
3 tablespoons brown sugar
1 cup unsweetened fresh or frozen raspberries
1 tablespoon sliced almonds

GLAZE:
1/4 cup confectioners' sugar
1 teaspoon fat-free milk
1/4 teaspoon vanilla extract

In a bowl, combine flour, sugar, baking powder, baking soda and salt. Combine the egg, yogurt, butter and vanilla; add to dry ingredients just until moistened.

Spoon two-thirds of the batter into a greases 8-in. round baking pan (I use a springform pan. Combine the brown sugar and raspberries; sprinkle over batter. Spoon remaining batter over the top. Sprinkle with almonds.

Bake at 350 degrees for 35-40 minutes or until cake springs back when lightly touched and is golden brown. Cool for 10 minutes before removing from pan to a wire rack. In a small bowl, combine the glaze ingredients. Drizzle over coffee cake. Serve warm or at room temperature. Yield: 8 servings.