Happy Memorial Day and what is the choice activity for today barbeque!!! And if you want something easy and sweet to enjoy after your meal here are a few recipes. Better Homes & Gardens put together 13 great cupcake ideas check out a few below:

Spiked Raspberry-Lemonade Cupcakes

Ingredients

• ¾ cup butter
• 3 eggs
• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 ½ cups sugar
• 2 teaspoons finely shredded lemon peel
• 2 tablespoons lemon juice
• 2 tablespoons raspberry liqueur or milk
• ⅔ cup buttermilk or sour milk*
• Red food coloring
• 1 recipe Creamy Raspberry Frosting
• Thin lemon wedges (optional)
• Fresh raspberries (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line eighteen 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, lemon peel, lemon juice, and liqueur; beat until combined, scraping sides of bowl occasionally. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk, beating on low speed after each addition just until combined. Tint batter pink with a few drops of food coloring.
3. Spoon batter into prepared muffin cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake for 15 to 18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

*Test Kitchen Tip:

To make 2/3 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 2/3 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Island Bananas Foster Cupcakes

Ingredients

• 1 cup butter
• 3 eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 ½ cups sugar
• ½ teaspoon vanilla
• ¾ cup unsweetened coconut milk
• ¾ cup shredded coconut, lightly toasted
• ¼ cup rum or unsweetened coconut milk
• 1 recipe Bananas Foster Topping
• Whipped cream (optional)
• Shredded coconut, lightly toasted (optional)

Directions

1. Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. Set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, about 1/4 cup at a time, beating until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and the 3/4 cup coconut milk to butter mixture, beating on low speed after each addition just until combined. Fold in the 3/4 cup coconut and the rum.
3. Spoon batter into prepared cups, filling each about three-fourths full. Use the back of a spoon to smooth out batter in cups.
4. Bake about 20 minutes or until a wooden toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Spoon Bananas Foster Topping over warm cupcakes. If desired, pipe or spoon whipped cream onto cupcakes and sprinkle with additional coconut. Makes 24 (2-1/2-inch) cupcakes.

Hot Fudge Sundae Cupcakes

Ingredients

• 1 2-layer-size package chocolate cake mix
• 1 12 ounce jar hot fudge ice cream topping
• 1 16 ounce can creamy white frosting
• ½ cup semisweet chocolate pieces*
• 1 teaspoon shortening*
• Chopped nuts
• 1 10 ounce jar maraschino cherries with stems, well drained

Directions

1. Preheat oven to 350 degrees F. Line twenty-four 2-1/2-inch muffin cups with paper bake cups; set aside. Prepare cake batter according to package directions.
2. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Place a scant tablespoon room temperature ice cream topping on the top center of each cupcake.
3. Bake for 16 to 20 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
4. Spread some of the frosting over each cupcake. Place the remaining frosting in a pastry bag fitted with a star tip.
5. In a small saucepan melt the chocolate pieces and shortening over low heat; cool slightly. Spoon melted chocolate into a small heavy resealable plastic bag. Seal bag; snip off a small piece from one corner. Drizzle chocolate on top of frosted cupcakes.
6. Sprinkle cupcakes with nuts. Pipe the remaining frosting on top of cupcakes. Place a cherry on top of each cupcake. Makes 24 (2-1/2-inch) cupcakes.

Cherry-Almond Vanilla Cupcakes

Ingredients

• ½ cup butter
• 4 egg whites
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon baking soda
• ¾ cup buttermilk or sour milk*
• ⅓ cup maraschino cherry juice
• 1 ½ cups sugar
• 1 teaspoon vanilla
• ½ teaspoon almond extract
• 12 maraschino cherries, halved
• 1 recipe Cherry-Almond Butter Frosting
• Maraschino cherries with stems (optional)

Directions

1. Allow butter and egg whites to stand at room temperature for 30 minutes. Meanwhile, line twenty-four 2-1/2-inch muffin cups with paper bake cups (or coat with cooking spray). In a medium bowl stir together flour, baking powder, salt, and baking soda. In a 2-cup glass measuring cup combine buttermilk and cherry juice; set aside.
2. Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, vanilla, and almond extract; beat until combined. Add egg whites, one at a time, beating well after each addition. Alternately add flour mixture and buttermilk mixture to beaten mixture, beating on low speed after each addition just until combined.
3. Spoon batter into prepared muffin cups, filling each about two-thirds full. Use the back of a spoon to smooth out batter in cups. Press a cherry half into batter in each cup.
4. Bake for 15 to 18 minutes or until tops spring back when lightly touched. Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.
5. Using a pastry bag fitted with a large star tip, pipe Cherry-Almond Butter Frosting over tops of cupcakes. If desired, top with cherries. Makes 24 (2-1/2-inch) cupcakes.

*Test Kitchen Tip:

To make 3/4 cup sour milk, place 2 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup liquid; stir. Let the mixture stand for 5 minutes before using.

Berry Cheesecakes

Ingredients

• 16 ounce can cream cheese frosting
• fresh blueberries and strawberries

Directions

1. Place canned cream cheese frosting in a large pastry bag fitted with a star tip. Insert the tip into the top of each of twelve 2-1/2-inch white cupcakes, squeezing about 2 teaspoons frosting into each. Pipe swirls of frosting onto tops of cupcakes. Arrange fresh blueberries and strawberry halves on cupcakes; store in the refrigerator. If desired, dust with powdered sugar just before serving.