2/3 cup shortening
1 cup sugar
3 eggs
1-2/3 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1 tablespoon grated lemon peel

Topping::
1/4 cup sugar
1 tablespoon grated lemon peel
1/8 teaspoon ground nutmeg

In a large mixing bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition. Stir in lemon peel.

1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp raspberry or vanilla extract
1/2 cup milk
1 1/3 cup all-purpose flour

Raspberry Buttercream:
1 stick (1/2 cup) unsalted butter, softened
4 cups confectioners’ sugar
4 Tbsp milk
1 tsp raspberry or vanilla extract
1/2 tsp salt
Red or pink gel or liquid food color (optional)

Heat oven to 350ºF.
Line mini– muffin pans with paper liners. (Don’t worry if you only have one pan. After baking a batch, remove baked cupcakes to rack.

1 1/4 cups cold whole milk
1 box vanilla instant pudding and pie filling mix - (3.4 oz)
1 tablespoon pure vanilla extract
12 pre-made cupcakes baked from a cake mix
1 cup heavy cream
1 package semisweet chocolate morsels - (12 oz)
1/4 cup powdered sugar -- sifted

Combine milk, instant pudding mix, and vanilla extract in a large bowl. Beat mixture with a hand mixer for 2 minutes, or until it thickens. Place mixture in refrigerator for 15 minutes.

Cupcakes:
2 large egg yolks, at room temperature
1/4 cup vegetable oil
2/3 cup sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon fine sea salt
1/2 cup semisweet chocolate chips, melted
1/4 cup cake flour
3 large egg whites, at room temperature

Topping:
1 cup semisweet chocolate chips, melted
1 tablespoon vegetable oil

Special equipment: a (24-count) mini-muffin pan, 18 to 20 (1.25-inch diameter)
paper mini-muffin cup liners, recommended: Wilton

1 (2oz) bottle of red food coloring
1 tsp. cocoa
1 tsp. white vinegar
1 1/2 C. sugar
1 1/2 C. veg. oil
2 eggs
1 C. buttermilk
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

Preheat oven to 350°F. Line two standard muffin tins with cupcake liners.
In small bow combine food coloring, cocoa, and vinegar. Set aside.
In large bowl, combine sugar, oil, eggs, and buttermilk. Beat until well blended. Slowly add flour, baking soda, and salt. Stir in vanilla extract.
Fold in red coloring.

3 tablespoons shortening
1/3 cup sugar
1 egg
1/2 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons 2% milk
2/3 cup prepared vanilla pudding
1/2 cup semisweet chocolate chips
1/4 cup heavy whipping cream

Directions

In a small bowl, cream shortening and sugar until light and fluffy.
Beat in egg. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Buddy Valastro shared his recipe for "Buddy's Beach Cupcakes" on "Good Morning, America" the day "Cake Boss" premiered on TLC:

2 cups flour
1 1/2 cups sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup whole milk
1 1/2 teaspoon vanilla
4 egg whites from large eggs
Buttercream icing (see recipe)
Blue icing gel
Brown sugar, for decoration
Beach-theme sugar toppings, for decoration
Small paper umbrellas, for decoration

1 pkg. (2-layer size) white cake mix or cake mix with pudding in the mix
1/4 cup KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix
1 container (16 oz.) ready-to-spread vanilla frosting

***Note: To color frosting, stir 1 tablespoon KOOL-AID Orange Flavor Sugar-Sweetened Soft Drink Mix into frosting until well blended.

Prepare and bake cake mix as directed on package for cupcakes, adding soft drink mix before beating.
Frost cooled cupcakes with frosting. Sprinkle with additional soft drink mix to resemble pumpkins.