***SCROLL down for an assortment of cupcakes that I’ve made.  They include:

APPLE PIE CUPCAKES

KEY LIME CUPCAKES

BEST CARROT CAKE CUPCAKES

BUTTERFINGER CUPCAKES

CHERRY ALMOND VANILLA CUPCAKES

ORANGE CREAMSICLE CUPCAKES

STRAWBERRY SHORTCAKE BAR CUPCAKES

CHERRY COKE CUPCAKES

CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING

MARGARITA CUPCAKES

PINA COLADA CUPCAKES

MAPLE BACON PANCAKE CUPCAKES

PEANUT BUTTER AND JELLY CUPCAKES

PUMPKIN CHOCOLATE CHIP CUPCAKES

COCA COLA CHOCOLATE CUPCAKES WITH PEPPERMINT ICING

HOT CHOCOLATE CUPCAKES

PINK CHAMPAGNE CUPCAKES

BANANA CUPCAKES WITH BROWN SUGAR FROSTING

LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING

DARK CHOCOLATE CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING

COFFEE CUPCAKES WITH COFFEE BUTTERCREAM FROSTING

VALENTINE’S CUPCAKES

BLACK BOTTOM CUPCAKES

CHOCOLATE GUINNESS CUPCAKES

TOBLERONE CHOCOLATE ALMOND CUPCAKES

WATERMELON CUPCAKES

STRAWBERRY DAQUIRI CUPCAKES

MOLTEN CHOCOLATE CHIP COOKIE DOUGH CUPCAKES

PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FROSTING

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

DOUBLE CHOCOLATE CUPCAKES WITH PEPPERMINT VANILLA FROSTING

FRESH RASPBERRY CUPCAKES WITH RASPBERRY FROSTING

STRAWBERRY SHORTCAKE CUPCAKES

IRISH COFFEE CUPCAKES

MIMOSA CUPCAKES

EASTER EGG CUPCAKES

STRAWBERRY MARGARITA CUPCAKES

PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FUDGE FROSTING

BREAKFAST CUPCAKES

HUMMINGBIRD CUPCAKES

BANANA PUDDING CUPCAKES

CHERRY CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE BUTTERCREAM

LUCKY CHARMS CUPCAKES

ARNOLD PALMER CUPCAKES

MINT JULEP CUPCAKES

COCA-COLA CUPCAKES

OREO CUPCAKES

SALTED CARAMEL CUPCAKES WITH SALTED CARAMEL BUTTERCREAM

S’MORES CUPCAKES

CINNAMON ROLL CUPCAKES

GINGERBREAD CUPCAKES WTIH CREAM CHEESE FROSTING

BUTTER PECAN CUPCAKES WITH BROWN BUTTER SWISS MERINGUE FROSTING

CHOCOHOLIC CUPCAKES

APPLE PIE CUPCAKES

(Adapted from The Recipe Critic)

Cupcakes
1 ½ cups flour
¾ cup Granulated Sugar
¼ tsp Salt
1 tsp Baking Powder
½ tsp Baking Soda
1 tsp Cinnamon
¼ tsp Nutmeg
¾ Cup Sour Cream
½ Cup Canola or Vegetable Oil
1 Egg, Room Temperature
2 tsp Vanilla Extract
Apple Filling
1 ½ Cups Granny Smith Apples diced (about 2 apples)
1 tsp Lemon Juice
1/3 Cup Granulated Sugar
2 tsp Cornstarch
½ tsp Cinnamon
A good sized pinch Nutmeg about 1/8 teaspoon
Dash of Salt

Frosting
1 Cup Unsalted Butter Softened
4 Cups Powdered Sugar
½ Cup Brown Sugar
1 TBSP Vanilla
1 tsp Cinnamon
4-5 TBSP Heavy Cream
Cupcakes
Preheat the oven to 350° and line a muffin tin with cupcake lines. Set aside.
In a medium mixing bowl sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg. Set aside.

In a large bowl combine the sour cream, vegetable oil, egg and vanilla until smooth.

Add the dry ingredients into the wet and mix gently until just barely combined.
Use a ice cream scoop to fill the cupcake liners 2/3 of the way full.

Add a tablespoon of the apple filling to the center of each cupcake.
Bake in the middle rack in the oven for 16-18 minutes until a toothpick inserted in the middle of the cupcakes comes out clean and the tops of the cupcakes spring back when pressed on gently. Allow the cupcakes to cool completely.

Apple Filling
Combine the apples, lemon juice, granulated sugar, cornstarch, cinnamon and nutmeg in a medium saucepan over medium heat.
Bring to a simmer and lower the heat to medium low. Allow to simmer for 4-5 minutes, until the liquid is thickening and the apples begin to get soft. Remove from the heat and allow to cool completely.

Frosting
In the bowl of a stand mixer use the paddle attachment to beat the butter for 2-3 minutes on medium high until light and fluffy.
Add the powdered sugar, brown sugar and vanilla. Beat on low for a minute or two, until most of the powdered sugar is absorbed by the butter and then increase the speed to medium high. Beat for 3 Minutes.
Add the cinnamon and 3 tablespoons of heavy cream and mix on medium high until combined. If you would like a softer consistency, add the remaining 2 tablespoons of heavy cream and beat for 2 minutes on medium high.
Use a piping bag to pipe the frosting onto the cooled cupcakes. Dust lightly with cinnamon.

KEY LIME CUPCAKES

(Adapted from bakerbynature.com)

I LOVE key lime pie!  This summer I’ve not only made the pie, but I’ve made key lime bars (TO DIE FOR!), and now I’m baking key lime cupcakes.  They’re perfect for summer!

I bake cupcakes monthly for my husband’s company, and these are some favorites.  I quadrupled this recipe to fix 50.

FOR THE CUPCAKES:
1 +  3/4 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup full-fat sour cream
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/4 cup light brown sugar
1/2 tsp key lime extract (I bought from Amazon here)
2 tsp finely grated lime zest
1 large egg plus one egg yolk, at room temperature
1 and 1/2 TBSP key lime juice

FOR THE FROSTING:
1/2 cup (1 stick) unsalted butter, very soft
(1) 8 oz block full-fat cream cheese, very soft
4 + 1/2 cups confectioners’ sugar
1/4 tsp salt
1 + 1/2 TBSP key lime juice
1/4 tsp key lime extract
1 tsp finely grated key lime zest
To Decorate (optional):
1 tsp freshly grated key lime zest

For the Key Lime Cupcakes:
Preheat oven to 350 degrees F. Line a 12 mold cupcake tin with paper liners and set aside.
In a medium bowl combine the flour, baking powder, baking soda, and salt; whisk well and set aside.

In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy, about 30 seconds.

Add in both sugars, lime extract and lime zest and beat until well combined.

Add in the egg and egg yolk and mix well, scraping down the sides of the bowl as needed.

Reduce the mixer speed to low. Add in 1/2 of the flour mixture and mix until just combined (this should take about 5 seconds).

Add 1/2 of the sour cream and mix until just combined. Repeat with remaining flour and sour cream, being sure to mix on low until just combined. Turn mixer off. Using a rubber spatula, quickly fold in the lime juice.

Divide the batter evenly among the prepared muffin cups, filling them 3/4 of the way full.

Bake for 16 to 18 minutes, or until a toothpick inserted in the center comes out clean.

Allow cupcakes to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Once cupcakes are cool, frost and decorate. The cupcakes may also be frozen, unfrosted, and stored in a freezer safe bag, for up to 2 months.

For the Key Lime Cream Cheese Frosting:
In a medium bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy.

Reduce the speed to low beating until light and fluffy, about 2 minutes.

Add in the salt, key lime juice, extract and zest; beat smooth. Then slowly add the powdered sugar.  If the consistency appears too thick, add a teaspoon of milk or heavy cream. The frosting should be creamy and spreadable, but also thick enough to hold its shape. Pipe or spread the frosting on top of each cooled cupcake.

DELISH!

BEST CARROT CAKE CUPCAKES

(Adapted from lovefromtheoven.com)

 
I made these cupcakes in July for the office, and the feedback I got was overwhelming!  I thought a few people that were carrot cake devotees (like me) might like them, but they were a HUGE hit with the entire office.  Several said they were the best cupcakes I’ve ever sent in; they truly are amazing!

They’re a snap to make – you just have to use your shredder attachment to your food processor to get the carrots shredded properly.  SO SO SO GOOD! AND…I served them for an Easter get-together as well.  Perfect!

Recipe with frosting makes 30 cupcakes.

1 1/2 cups vegetable oil
1/3 cup plain unsweetened applesauce
2 cups granulated sugar
1 tsp salt
4 large eggs
2 cups flour
1 TBSP ground cinnamon
1/2 tsp ground ginger
1/2 tsp pumpkin pie spice
2 tsp baking soda
3 cups grated carrots
1 1/2 cups chopped pecans, walnuts or raisins OPTIONAL (I just added pecans)

Cream Cheese Frosting
8 oz cream cheese brick, not tub, room temperature
1/2 cup butter, softened to room temp
2 1/2 cups powdered sugar
1/2 tsp salt
1 tsp vanilla extract

Preheat the oven to 350°F. Line muffin pans with 24 cupcake liners. Mix together oil, applesauce, sugar, salt and eggs.

Mix well to fully combine, but it’s not necessary to use a mixer. Add in flour, baking soda, salt and spices. Mix until just combined, do not overmix.

Fold in carrots, as well as nuts, raisins or coconut if using. Mix until just combined. Scoop into prepared muffin pan.

Bake for 21 to 24 minutes, or until a toothpick inserted into the center of one of the middle cupcakes comes out clean. Remove from oven and allow to cool in pan for approximately 10 minutes, then remove and allow to cool completely on a wire rack.

Once fully cooled, top with cream cheese frosting (See Below).

Cream Cheese Frosting
With a mixer, beat together cream cheese and butter until well combined, light and creamy.

Add in 1/2 the powdered sugar and mix until just combined. Add in remaining powdered sugar and beat until just combined.
Mix in vanilla and salt, mixing until just combined. Do NOT over-mix frosting or it will have the consistency of glue.

If frosting is too thick you can add a teaspoon or two of cream, half and half or milk to reach the desired consistency.
Pipe or spread onto completely cooled carrot cake cupcakes.
Store frosted cupcakes in refrigerator.

***NOTE: both of these should be refrigerated if not eating immediately since the frosting contains cream cheese.

BUTTERFINGER CUPCAKES

(Adapted from saving you dinero)

Chocolate Cupcakes

1 Box Devil’s Food Cake

¼  sour cream

1 small box chocolate instant pudding

Plus the ingredients on the box – eggs, oil, water (or can sub milk)

Peanut Butter Icing

2 sticks of butter softened

1 ½  cups creamy peanut butter

2 tsp vanilla

pinch of salt

4 cups powdered sugar

2-3 TBSP heavy whipping cream (or more nail the desired consistency.)

5-6 small Butterfinger bars

Mix together all the cake mix ingredients until well combined.

Fill up the cupcake liners 2/3 full.

Bake 18 minutes until a toothpick comes out clean. Remove from oven and let them cool completely.

Unwrap the Butterfinger candies and place is a plastic bag. Use something (like a rolling pin) to crush into crumbs and set aside.

Mix together the butter and peanut butter for about 2 minutes. Add the vanilla and salt. Alternate the powdered sugar and heavy whipping cream while mixing.

If the icing is too thick you can add a little more heavy whipping cream until you get to the desired consistency. Top with Butterfinger Crumbs.

CHERRY ALMOND VANILLA CUPCAKES

(Adapted from Better Homes and Gardens)


1/2 cup butter

4 egg whites

2 cups flour

1 tsp baking powder

1/2 tsp salt

1/4 tsp soda

3/4 cup buttermilk

1/3 cup maraschino cherry juice

1 1/2 cups sugar

1 tsp vanilla extract

1/2 tsp almond extract

12 maraschino cherries, halved

Allow butter and egg whites to stand at room temp for at least 30 minutes.  Line 24 muffin cups with paper liners.  In a medium bowl, stir together flour, baking powder, salt and baking soda.  In a 2 cup glass measuring cup combine the buttermilk and cherry juice.

Preheat oven to 350 degrees F.  In a large mixing bowl beat butter for at least 30 minutes.  Add in the sugar, vanilla and almond extract.  Beat and then add the egg whites one at a time.  Alternately add the flour mixture and the buttermilk mixture until combined – don’t over mix.

Spoon batter into prepared cups (I use an ice cream scoop) 2/3 full. Place cherry half on top of each.

Bake 18-25 minutes until lightly browned, and they bounce back when touched.

Cool for 5 minutes in muffin tins then cool on a wire rack.  Can be stored in an airtight container in fridge before frosting for 3-5 days.

FROSTING

1/2 cup butter softened

4 cups powdered sugar

3 TBSP cherry juice or milk

1/2 tsp almond extract

In large mixing bowl beat butter until smooth.

Add 1 cup of the powdered sugar beating well.  Beat in cherry juice and almond extract.  Gradually beat in the remaining powdered sugar, adding extra cherry juice a teaspoon at a time to get desired spreading consistency.  Frost cooled cupcakes.

ORANGE CREAMSICLE CUPCAKES
(Adapted from Food Network)
For the cupcakes:

1 1/2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

2 large eggs, separated

1 stick unsalted butter, at room temperature

1 cup granulated sugar

1 TBSP finely grated orange zest

1 tsp orange oil (available at specialty stores or online – “essential oils”)

1/2 cup fresh orange juice (from 2 oranges)

For the frosting:

2 sticks unsalted butter, at room temperature

1 tsp pure vanilla extract

4 cups confectioners’ sugar, sifted

2 to 3 TBSP heavy cream

Orange and/or white sanding sugar, for topping

Orange gummy candies, for topping

Make the cupcakes: Preheat the oven to 350 degrees F. Line 18 muffin cups with paper liners. Sift the flour, baking powder and salt into a medium bowl; set aside. Beat the egg whites in a large bowl with a mixer on medium-high speed until stiff peaks form, about 4 minutes; set aside.

Beat the butter, granulated sugar, egg yolks, orange zest and orange oil in a separate large bowl with a mixer on medium speed until smooth and combined, about 4 minutes.

Reduce the speed to low; beat in the flour mixture in three batches, alternating with the orange juice. Fold in the beaten egg whites.

Spoon the batter into the muffin cups, filling each about halfway (I always use an ice cream scoop). Bake until a toothpick inserted into the centers comes out clean, about 20-21 minutes. Let cool 10 minutes in the pans, then remove to racks to cool completely.

Make the frosting: Beat the butter and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 6 minutes. Reduce the speed to low; gradually beat in the confectioners’ sugar. Add the cream, increase the speed to medium and beat until light and fluffy. Frost the cupcakes. Top with sanding sugar and orange gummy candies.

STRAWBERRY SHORTCAKE ICE CREAM BAR CUPCAKES
(Adapted from Pinchmetwice)
I doubled my recipe to make over 50 cupcakes.
1 box of white cake mix (no pudding in mix)
2 boxes (3 oz each) of strawberry gelatin
1 cup of vegetable oil
½ cup of milk
4 eggs
¾ cup of mashed strawberries
8 oz of cream cheese, softened
½ cup of unsalted butter, softened
2 TBSP of milk
1 lb of powdered sugar
Red food coloring
12-24 golden oreos (creme removed and crushed)
1 1/2 TBSP of melted butterPreheat oven to 350 degrees F, and line a muffin pan with cupcake liners. Mix cake mix, 1 box of gelatin, vegetable oil, milk, ½ cup of mashed strawberries and eggs in a large bowl.

Pour cake batter into cupcake lined pan. Bake cupcakes for 20 minutes or until an inserted toothpick comes out clean. Allow cupcakes to cool in pan for 10 minutes, then remove and allow them to cool completely.
To make frosting: In another bowl beat butter, cream cheese and ⅓ cup of mashed strawberries. Add in powdered sugar and milk gradually. Add a few drops of red food coloring to get desired shade of pink. Beat on high until frosting is smooth.
To make crumb topping: Mix crushed oreos with half a box of strawberry gelatin and 1 1/2 tablespoons of melted butter.
Frost cupcakes with spatula and dip cupcakes into crumb mixture to coat.

CHERRY COKE CUPCAKES

(Adapted from simpleethrifty.com)

Cake:

1 box Devils Food Cake Mix + box ingredients

1 cup regular Coca-Cola

⅓ cup Maraschino Cherry liquid

Frosting:

1¼ cup softened Butter

5 cups Powdered Sugar

2 TBSP Coca-Cola

1 TBSP Maraschino Cherry liquid

Red Food Coloring

24 Maraschino Cherries

Preheat oven to 350 degrees F (or 325 degrees F if you are using a dark coated cupcake pan). Line muffin pan with paper liners. Make batter according to box direction EXCEPT substitute 1 cup Coke and ⅓ cup cherry liquid for water.

Fill liners ⅔ full.  Bake according to box directions and allow to cool completely.

Mix butter, Coke and cherry liquid and gradually add powdered sugar. You can optionally add red food coloring to get the desired color.

Transfer frosting to piping bag and frost each cupcake.

Top each with cherry.

CHOCOLATE CUPCAKES WITH SALTED CARAMEL FROSTING
(Adapted from Sally’s Baking Adiction)
I doubled my recipe to feed 48.

Cupcakes

1 box Devil’s Food Cake Mix

1 small box Jello Chocolate Fudge instant pudding mix

4 large eggs

1/2 cup vegetable oil

1/2 cup milk

1 cup sour cream (use 1 cup heavy cream mixed with 1 TBSP lemon juice)

Salted Caramel Frosting

1/2 cup (1 stick) salted butter

1 cup packed dark brown sugar

1/3 cup heavy cream

1/2 tsp salt

2-3 cups powdered sugar, sifted

Coarse sea salt, for sprinkling on top

20 pretzel twists, for topping, if desired

Begin with the frosting: Melt the butter in a small saucepan over low heat.

Once melted, add brown sugar and heavy cream.

Stir constantly over medium heat until sugar is dissolved.

Add salt. Simmer bubbling for exactly 2 minutes. Remove from heat and allow to cool. Once cooled completely, beat in powdered sugar 1 cup at a time, until you reach desired consistency.

Make the cupcakes: Preheat oven to 350°F. Line two 12-cupcake pans with liners. Set aside.

Using a stand or hand held electric mixer on medium speed, beat together the cake mix, pudding mix, eggs, oil, milk and sour cream.

Beat until well combined, about 2 minutes. Scoop the batter evenly into cupcake liners. I use an ice cream scoop for the perfect amount.

Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean.

Remove the cupcakes from the tin and let cool. Once fully cooled, frost cupcakes with salted caramel frosting and garnish with a tiny sprinkle of sea salt.

Then just before serving, add a pretzel twist. They’ll stay fresh at room temperature for about 4 days – otherwise, freeze them, and they will be amazing once thawed!

MARGARITA CUPCAKES
(Adapted from Sally’s Baking Addiction)
These sounded SO SO good to me!  I’m making them in July which is perfect margarita weather.  Love that there is lime essential oil in the mix for the ultimate strong lime flavor! I’ll be making a triple or quadruple batch of this recipe for my party.

1 & 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs, room temperature

2 tsp vanilla extract

1/2 cup whole milk

zest + fresh juice of 3 medium limes*

2 TBSP tequila (for brushing in step 5)

TEQUILA LIME FROSTING

1 cup (2 sticks) unsalted butter, softened

4 cups confectioners’ sugar

34 TBSP tequila*

1 tsp vanilla extract

lime flavoring (see notes– there are options)*

pinch of salt, to taste

optional: lime slices, lime zest, and/or coarse sugar for garnish


Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.

Make the batter: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.

With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute.

Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed.

With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined.

With the mixer running on low speed, slowly add some of the dry ingredients alternating with some of the milk until all is mixed.

Increase to high speed and beat in the lime zest and juice until incorporated. Don’t OVER MIX. I went with Lime Essential Oil for the extra zing of lime flavor.  Thanks to my friend Claudia Worley for introducing me to the Doterra Essential Oils!

Pour/spoon the batter into the liners – fill only 1/2 – 2/3 full to avoid spilling over the sides. I always use an ice cream scoop for the perfect amount.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

While still warm, brush finished cupcakes with tequila to infuse a bit of extra tequila flavor.

Allow the cupcakes to cool completely on a wire rack before frosting.

To make the frosting: 

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes.

Add the confectioners’ sugar 1 cup at a time, beating on low at first then increasing to high speed.

Once creamy and combined, beat in the tequila, vanilla, lime flavoring (I’m doing lime essential oils – 2 tsp), and pinch of salt on high speed. Taste. Add more salt or flavoring as needed.

To frost cooled cupcakes:

Either frost by hand or pipe the fronting on each cupcake then garnish with lime slices, lime zest, or coarse sugar and/or cut up straws (so they look like little glasses of MARGARITAS!).

I doubled the recipe to frost 4 dozen cupcakes.

NOTES:

Make Ahead & Freezing Instructions: Cupcakes can be made ahead 1 day in advance, covered, and stored at room temperature. Frosting can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Leftover cupcakes keep well covered tightly in the refrigerator for 3 days. Frosted or unfrosted cupcakes can be frozen up to 2-3 months. Thaw overnight in the refrigerator.

Lime Zest & Juice: You’ll want about 2 Tablespoons zest and 1/4 cup lime juice.

Tequila: Any tequila works! Want them alcohol free? Use 3 Tbsp of milk, half-and-half, or heavy cream instead.

Lime Flavoring: 2 options: You can use 2 teaspoons lime extract or 1 teaspoon lime oil. Start with those amounts then taste the frosting and add more to taste. I use exactly 2 teaspoons of lime essential oil (found here) when I make these. You can use 3 Tablespoons fresh lime juice and lime zest from 1 lime instead. This procedure will thin out the frosting and the zest makes it difficult to pipe however.

All packed up and ready to go to my husband’s office in the morning!
How cute are these cupcakes?????
PINA COLADA CUPCAKES

(Adapted from Sally’s Baking Addiction)
I thought these cupcakes sounded so yummy!  There is no rum in them, so anyone can enjoy one – no “Adults Only” warning!  I tripled the cupcake recipe and doubled the frosting recipe to feed my husband’s office, and that resulted in 48 cupcakes.
CUPCAKES
1 & 2/3 cups  flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
3/4 cup packed light or dark brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1 large egg, room temperature preferred
1/2 cup pineapple juice
1/2 cup full fat coconut milk
2 tsp vanilla extract

Coconut Frosting
3/4 cup unsalted butter, room temperature
3 cups confectioners’ sugar
1/4 cup heavy cream or half-and-half
2 tsp vanilla extract
1/2 tsp coconut extract
salt, to taste

Preheat oven to 350 degrees F. Line a 12-count muffin pan with cupcake liners. Set aside.
In a medium bowl, mix together flour, baking powder, baking soda, and salt.

Set aside. In a large microwave-safe bowl, melt butter in the microwave.
Whisk in brown sugar and granulated sugar. Whisk in egg, pineapple juice, coconut milk, and vanilla extract until combined.

Slowly mix dry ingredients into the wet ingredients until no lumps remain.

Fill cupcake liners 2/3 of the way full.

Bake for 20 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool completely before frosting.
Make the frosting: In a medium bowl, beat the softened butter on medium speed with an electric or stand mixer fitted with a paddle attachment.
Beat for about 3 minutes until smooth and creamy.
Turn mixer off and add confectioners’ sugar, cream, vanilla, and coconut extracts.
Mix on low for 1 minute then increase to high speed and beat for 3-4 full minutes. Add more confectioners’ sugar if frosting is too thin or more cream if frosting is too thick. Add salt to taste ~ 1/4-1/2 tsp.
Frost cooled cupcakes. Decorate cupcakes with coconut, pineapple slices, and/or a cherry.

Leftover cupcakes can be stored in an airtight container at room temperature for up to 3 days and in the refrigerator up to 4.Make ahead tip: Prepare cupcakes and frosting 1 day in advance. Keep cupcakes covered tightly at room temperature and the frosting covered tightly in the refrigerator. Unfrosted cupcakes can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.

MAPLE BACON PANCAKE CUPCAKES 

(Adapted from willcookforsmiles.com)

I tripled the cupcake recipe, and doubled the frosting recipe, and it made 60 cupcakes.

Cupcakes:

4 egg whites, room temperature

1 cup of sugar

1 tsp vanilla extract

1/4 cup of vegetable oil

1/4 cup bacon grease (from cooking bacon in the oven)

2 TBSP maple syrup

2 cups of flour

1 tsp baking powder

½ tsp baking soda

⅛ tsp salt

1 cup of buttermilk

Frosting:

1 cup unsalted butter room temperature

3 cups powder sugar

1/4 tsp salt

2 TBSP maple syrup

Topping:

1/4 cup maple syrup for topping cupcakes

6-8 crispy bacon strips

1/4 cup maple syrup for topping frosting

Preheat the oven to 350 degrees F and line a muffin pan with cupcake liners.

Sift flour, baking soda, salt, and baking powder together and set aside.

Combine vegetable oil, bacon grease, vanilla extract, and maple syrup.

Make sure your other ingredients are ready.

In a bowl of an electric mixer (use paddle attachment), beat egg whites for about 30 seconds and slowly start pouring in sugar. Beat for 2-3 minutes, until white and fluffy.

Start pouring in oil mixture, slowly, as the eggs are still beating on medium-high.

Lower the speed to low. Alternating, add flour mixture and buttermilk in two parts. Mix until just combined. Scrape sides and bottom of the bowl and low mix a couple more seconds until incorporated.

Divide batter among the cupcake cups, filling them about ⅔ of the day. (I recommend using an ice cream scoop so all the cupcakes are even.)

Bake for 18-20 minutes.Take out of the oven, and let them rest for 5-10 minutes. Gently take the cupcakes out onto the wire rack to cool completely. Drizzle about a teaspoon of maple syrup on to of each cupcake.

Cool completely before frosting.

Frosting:

Beat softened butter in the electric mixer, on medium-high speed, for about 2 minutes.

Lower speed to low and carefully mix in powder sugar, salt and maple syrup. Once sugar is incorporated, scrape sides and bottom of the bowl and raise speed to medium. Beat for another 2-3 minutes.

Transfer frosting into a piping bag with desired tip attached. Pipe cooled cupcakes.

Crumble crispy bacon and divide it on top of piped cupcakes.

Drizzle each cupcake with some maple syrup.

PBJ CUPCAKES

(Adapted from Sally’s Baking Addiction)

Cupcakes:

1 and 3/4 cups cake flour

3/4 tsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1/2 cup unsalted butter, softened to room temperature

1 cup sugar

3 large egg whites, at room temperature

2 tsp pure vanilla extract

1/2 cup full-fat sour cream

1/2 cup whole milk

about 1/4 cup your favorite jelly (any flavor – I used strawberry jam)

Peanut Butter Frosting:

5 TBSP unsalted butter, softened to room temperature

1 cup creamy peanut butter

1 cup confectioners’ sugar

1/3 cup heavy cream

1 tsp pure vanilla extract

¼ tsp salt

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. I tripled the recipe and it made 52 cupcakes.
Make the cupcakes: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.


Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy – about 1 minute.
Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites and vanilla extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated.
With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.

Pour/spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides. I always use an ice cream scoop.
Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before filling and frosting.

Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 3/4 inch deep. Place about 1 teaspoon of jelly inside and top with the piece of cupcake you removed to seal it. Repeat with all cupcakes.

Make the frosting: Using a handheld or stand mixer fitted with a whisk attachment, beat the softened butter on medium speed for 1 minute until completely smooth and creamy.  Add the peanut butter and beat on medium-high speed until the two are combined. Add the confectioners’ sugar, cream, vanilla extract, and salt. Beat on low speed for about 20 seconds, then gradually increase to high speed. Beat on high for 1 minute.
Frost the cupcakes.

PUMPKIN CHOCOLATE CHIP CUPCAKES

(Adapted from Just So Tasty)

1 1/4 cup flour

1/4 cup cornstarch

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 1/2 tsp ground cinnamon

pinch ground cloves

pinch nutmeg

1/2 cup vegetable oil

2/3 cup brown sugar, packed

2/3 cup granulated sugar

2 large eggs, room temperature

1 1/2 tsp vanilla extract

1 cup pumpkin puree

1/3 cup milk

3/4 cup mini chocolate chips

CHOCOLATE FROSTING

1 cup unsalted butter, room temperature

3-4 cups powdered sugar, sifted

3/4 cup cocoa powder, sifted

8+ TBSP heavy whipping cream

1/4 cup mini chocolate chips , for decorating

Preheat the oven to 350F degrees. Line 2 muffin pans with large muffin papers – you should have roughly 18 cupcakes.
In a medium bowl whisk together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, nutmeg & cloves.
In a separate large bowl beat together the oil and sugars using an electric mixer. Then beat in the eggs and vanilla.
Turn off the mixer and stir in the pureed pumpkin.
With the electric mixer on low speed, beat in the flour mixture alternating with the milk.
Turn off the mixer and stir in the mini chocolate chips.
Spoon the batter into the prepared muffin pan, filling each about 2/3 full. Bake for 15-18 minutes, or until an inserted toothpick comes out clean. Let the cupcakes cool completely before frosting.
In a large bowl using a stand mixer, beat the butter until very fluffy.
Turn the mixer to low speed and beat in 2 cups of the powdered sugar, followed by the cocoa powder.
Beat in the rest of the powdered sugar about 1/2 cup at a time alternating with 1-2 tablespoon of whipping cream until the desired consistency and sweetness level is reached.
Frost the cooled cupcakes with a piping bag or a knife. Decorate with more chocolate chips. PERFECT FOR THANKSGIVING!

COCA COLA CHOCOLATE CUPCAKES WITH PEPPERMINT BUTTERCREAM ICING

(Adapted from grandbaby-cakes.com)

Recipe makes about 18 cupcakes. I doubled the recipe.
For the Coca-Cola Chocolate Cupcakes:
¼ cup unsalted butter room temperature
¼ cup vegetable oil
½ cup granulated sugar
½ cup light brown sugar packed
1 large egg room temperature
1 ¼ cup all-purpose flour
¼ cup cocoa powder
½ tsp baking soda
¼ tsp salt
1 cup Coca-Cola
1 tsp pure vanilla extract

For the Peppermint Buttercream:
1 cup unsalted butter room temperature
Pinch salt
3 cups confectioners’ sugar
¼ tsp peppermint extract
2 TBSP heavy cream
Garnish: 2 candy canes, crushed

For the Coca-Cola Chocolate Cupcakes:
Preheat oven to 350 degrees.
With a mixer, beat butter, oil and both sugars together on high speed until light and fluffy.
Next add the egg and incorporate.
In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
Turn mixer down to low speed and add half of flour mixture and incorporate.
Next add half of Coca-Cola.
Incorporate final half of flour mixture and then remaining Coca-Cola.
Finally mix in vanilla extract and make sure the batter is well-mixed.
Add cupcake liners to muffin pan and using an ice cream scoop, fill batter into liners 2/3 of the way.
Bake cupcakes for 15-20 minutes or until a toothpick inserted into the center of the cupcakes comes out clean. Be careful not to overbake.
Cool cupcakes to room temperature.

For the Peppermint Buttercream:
Mix butter and salt at medium low speed with a mixer until fluffy.
Next turn the mixer down to low and slowly add powdered sugar in small portions until all is added then turn the speed to medium high to combine.
Add peppermint extract then heavy cream.

Pipe buttercream on room temperature cupcakes and sprinkle with crushed candy canes then top each cupcake.

HOT CHOCOLATE CUPCAKES

(Adapted from spoonfulofflavor.com)

Makes 14 cupcakes – I tripled my cupcake recipe and doubled the frosting recipe and it made a perfect 42 cupcakes.
For the chocolate cupcakes:
1/2 cup unsweetened cocoa powder
3/4 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 large eggs, room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/3 cup vegetable oil
2 tsp pure vanilla extract
1/2 cup buttermilk

For the frosting:
1/2 cup dry hot chocolate mix (no marshmallows)
1/3 cup heavy cream
3/4 cup unsalted butter, room temperature
3 to 3 1/2 cups confectioners’ sugar

To make the cupcakes:

Preheat oven to 350 F. Place paper liners in a cupcake tin (this recipe makes 14 cupcakes). Set aside.

In a medium bowl, whisk together cocoa powder, flour, baking soda, baking powder and salt. Set aside.

In the bowl of a stand mixer (or using a hand mixer), beat together the eggs, sugar, brown sugar, vegetable oil and vanilla extract until combined. Alternate adding the dry ingredients and buttermilk to the batter. Start with one third of the dry ingredients, stir a few strokes. Add half the buttermilk, stir. Repeat. Add remaining flour mixture and stir just until combined. Be careful not to over mix. The batter will be somewhat thin.

Pour batter into the prepared cupcake tin. Fill each paper liner halfway full (avoid overfilling and use 14 liners). Bake for 18 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.

To make the frosting:

In a small saucepan over medium heat, whisk together the hot cocoa mix and heavy cream. Heat for 5 minutes, stirring often, until warm. Remove from heat and cool for 20 minutes (or until at room temperature).

In the bowl of a stand mixer (or using a hand mixer), beat butter until smooth, about 1 minute.

Add confectioners’ sugar and beat until combined, about 1 minute. With the mixer on low, slowly pour in hot cocoa mixture. Once combined, increase speed to medium-high and beat for 1 minute.

Transfer frosting to a pastry bag fitted with tip. Pipe frosting on to cupcakes and garnish with mini marshmallows.

PINK CHAMPAGNE CUPCAKES
Adapted from the Recipe Girl

2 cups cake flour

2 tsp baking powder

3/4 tsp kosher salt

cups granulated white sugar

3/4 cup (1½ sticks) unsalted butter, at room temperature

3 large egg whites, at room temperature

1 large egg, at room temperature

tsp vanilla extract

1 cup pink champagne

2 TBSP sour cream

pink gel color (I used red and just added enough to get a pink tint)

FROSTING:

Two 8oz packages cream cheese, at room temperature

1 cup (2 sticks) unsalted butter, at room temperature

32 oz powdered sugar

1 tsp vanilla extract

Preheat the oven to 350 degrees. Line two cupcake pans with cupcake liners.
In a large bowl, whisk together the flour, baking powder and salt.
Set aside.
In a large bowl, use an electric hand mixer to beat the sugar and butter together until fluffy.
Add the egg whites, one at a time, fully incorporating after each addition. Add the egg and vanilla, mix to combine.
Alternate adding the flour mixture and champagne, starting and ending with the flour. Stir in the sour cream until well combined. Add drops of red color gel until the desired color is achieved.
Fill each cupcake liner halfway with batter. Smooth the tops with a spatula.
Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool for 10 minutes, then transfer the cupcakes onto the rack to cool completely.
FROSTING:
In large bowl, use an electric hand mixer to combine the cream cheese and butter.
Beat on medium speed until light and fluffy. Slowly add the sugar to the cream cheese mixture beating until light and creamy.
Stir in the vanilla. Transfer the frosting to a piping bag and frost the cupcakes. Decorate with sprinkles, if desired.

BANANA CUPCAKES WITH BROWN BUTTER FROSTING
(Adapted from Sally’s Baking Addiction)
This cupcake is akin to banana bread, only better!  I doubled the recipe and it made 44 cupcakes.

2 cups flour

1 tsp baking soda

1 tsp ground cinnamon

3/4 tsp salt

1 1/2 cups mashed banana (about 3 large very ripe bananas)

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed light or dark brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1/4 cup plain yogurt, at room temperature

2 tsp pure vanilla extract

1/2 cup buttermilk, at room temperature

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 6 liners as this recipe yields about 18 cupcakes.

Make the cupcakes:

Whisk the flour, baking soda, cinnamon, and salt together.

Set aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes.

Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the eggs, yogurt, and vanilla, then beat on medium-high speed until combined.

Scrape down the sides and up the bottom of the bowl as needed. Beat in the mashed banana (I pureed the banana in a food processor).

With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the buttermilk until combined. Do not overmix.

You may need to stir it by hand to make sure there are no flour pockets at the bottom of the bowl.

Pour/spoon the batter into the liners (I use an ice cream scoop) – fill only 2/3 full to avoid spilling over the sides.

Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool completely before frosting.

Make the brown sugar frosting:

2 1/2 TBSP flour

1/2 cup milk

1/2 tsp pure vanilla extract

1/2 cup unsalted butter, softened

1/2 cup light brown sugar, packed

In a small saucepan, whisk the flour into the milk and cook over medium heat, whisking continuously until thick, about 3-4 minutes. Remove from heat, stir in the vanilla. Then let cool to room temperature.
With a mixer, cream the butter and sugar until light and fluffy, and there is no graininess left. Add the cooled milk mixture and beat it on high speed until a whipped cream consistency.
This stage can take a while – maybe 2-3 minutes.
Frost the cupcakes and enjoy!
LEMON CUPCAKES WITH LEMON BUTTERCREAM FROSTING
(Adapted from justsotasty.com)

Lemon Cupcakes

1 1/2 cups flour

2 tsp baking powder

1/2 tsp salt

1/2 cup unsalted butter , softened

1 cup white sugar

2 TBSP lemon zest

2 large eggs

1 tsp vanilla extract

1/4 cup sour cream

3 TBSP milk

3 TBSP fresh lemon juice*

Lemon Buttercream

3/4 cup unsalted butter , softened

2 TBSP lemon zest

1/4 tsp salt

3 – 3 1/2 cups powdered sugar

2-3 TBSP fresh lemon juice

1/2 tsp pure lemon extract

Preheat the oven to 350 F degrees and line a muffin pan with muffin papers.
In a medium bowl whisk together the flour, baking powder and salt.
In a large bowl using an electric mixer, beat the butter, sugar and lemon zest until fluffy (about 2-3 minutes).
Beat in the eggs 1 at a time.
In a liquid measuring cup whisk together the vanilla, sour cream, milk and lemon juice.
Beat about 1/3 of the flour mixture into the butter mixture, followed by about 1/3 of the sour cream mixture. Turn off the mixer and scrape down the sides of the bowl as necessary. Repeat the process until all the flour and all the sour cream mixture is incorporated.
Spoon the batter into the prepared muffin pan, filling each liner about 3/4 full (I use an ice cream scoop for the perfect amount). I doubled the recipe and ended up with 32 total cupcakes.
Bake on the middle rack of your oven for 16-19 minutes, or until an inserted toothpick comes out clean.
FROSTING

In a large bowl beat the butter until fluffy (about 3-4 minutes).

Add in the lemon zest and salt.
With starting with the mixer on low speed, beat in 2-3 cups of powdered sugar.
Beat in the lemon extract and the rest of the powdered sugar about 1/2 cup at a time, alternating with 1 tablespoon of fresh lemon juice until the desired consistency is reached.
Frost the cupcakes with a knife, or transfer the frosting to a piping bag and frost.
And how cute are these lemon cupcake toppers? Snagged them here.
DARK CHOCOLATE CUPCAKES WITH RASPBERRY FROSTING
(Adapted from Sally’s Baking Addiction)

1/2 cup unsweetened dark cocoa powder

3/4 cup flour

1/2 tsp baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

2 large eggs, at room temperature

1/2 cup sugar

1/2 cup packed light brown sugar

1/3 cup vegetable oil

2 tsp pure vanilla extract

1/2 cup buttermilk

FROSTING

3/4 cup unsalted butter, softened to room temp

3 1/2 cups confectioners’ sugar

3 TBSP heavy cream

2 tsp pure vanilla extract

1/4 tsp salt, to taste

1/2 cup raspberry preserves or jam

raspberries for garnish

Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Line a second pan with 2 liners – this recipe makes about 14 cupcakes. Set aside.

Make the cupcakes: In a large bowl, whisk the cocoa powder, flour, baking soda, baking powder, and salt together until thoroughly combined. Set aside. In a medium bowl, whisk the eggs, sugar, brown sugar, oil, and vanilla together until completely smooth. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently stir – about 5 stirs. Repeat with the remaining wet ingredients and buttermilk. Stir until just combined; do not overmix. The batter won’t be very thick.

Pour/spoon the batter into the liners – fill only halfway to avoid spilling over the sides. Bake in batches for 18-19 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.

Make the frosting: Beat softened butter on medium speed for about 3-4 minutes until completely smooth and creamy. Add the confectioners’ sugar, cream, vanilla extract, and salt with the mixer running. Increase to high speed and beat for 1 minute. Add the raspberry preserves and beat until thick and creamy, about 2 full minutes. Add more confectioners’ sugar if frosting is too thin, is separating (due to the fruity jam) or looks too wet. And then add more salt to offset added sweetness.

Frost cooled cupcakes. Top with fresh raspberries if desired.

COFFEE CUPCAKES WITH COFFEE BUTTERCREAM FROSTING

(Adapted from theitsybitsykitchen.com)

This recipe makes about 16 cupcakes. I doubled it for my group, and it made 31.

Coffee Cupcakes

1 1/3 cups flour

1 TBSP + 1 tsp instant espresso powder

1 tsp baking powder

1/4 tsp salt

1/2 cup unsalted butter at room temperature

1 cup sugar

2 large eggs

1 tsp vanilla extract

1/2 cup full fat sour cream

2 TBSP whole milk

Espresso Buttercream

12 TBSP unsalted butter at room temperature

4 to 6 TBSP milk or heavy cream

2 TBSP instant espresso powder*

2 tsp vanilla extract

1/2 tsp salt

4 to 4 1/2 cups powdered sugar

Coffee cupcakes
Preheat the oven to 350 degrees. Line 16 to 18 muffin cups with paper liners and set pans aside.
Whisk the flour, espresso powder, baking powder, and salt together in a medium bowl. Set aside.
Place the butter in a large bowl and beat with an electric mixer until creamy.
With mixer on medium speed, gradually beat in the sugar. Once the sugar is all added, scrape down the sides and bottom of the bowl and beat for a couple of minutes, until very light.
Beat in the eggs and the vanilla.
Turn mixer to low and beat in half of the dry ingredients until just combined, then beat in half of the sour cream and all of the milk.
Beat in the remaining dry ingredients, again just until incorporated, then the remaining sour cream. The batter will be thick.
Divide the batter between the prepared muffin cups, filling each about 2/3 full.
Bake 18 to 24 minutes, until a cake tester inserted into the center of the cupcakes comes out clean.
Cool the cupcakes in the pans for 5 minutes, then carefully transfer to a wire rack to cool completely before frosting.
Espresso Buttercream
Place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
Add 4 tablespoons of milk, the espresso powder, vanilla, and salt and beat to combine.
With mixer on low, gradually beat in 4 cups of the powdered sugar.
Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
Pipe or spread frosting onto the cooled cupcakes and decorate with espresso beans (if desired).
I found these Dark Chocolate Espresso beans on Amazon.  They are AH-MA-ZING!
Uneaten cupcakes can be stored at room temperature, covered, for two or three days or in the fridge, covered, for 3 or 4 days.
VALENTINE’S CUPCAKES
These might be THE perfect vanilla cupcakes.  The cake part is rich and vanilla-y, and the vanilla buttercream frosting is spot on. I doubled the cupcake recipe for my husband’s office, and it made 48 cupcakes.  For the frosting I multiplied by 3 to get enough for 48.
1 cup butter
2 cups sugar
4 eggs, separated
1 tsp vanilla
1/2 tsp salt
1 cup milk
3 tsp baking powder
3 1/2 cups flour
Vanilla Frosting
1/2 cup butter, at room temperature

3 cups powdered sugar

1/4 cup whole milk, at room temperature

1 tsp vanilla extract

Make the cupcakes
Cream butter.
Add sugar and continue beating another minute or two until creamy. Add yolks of eggs and beat together.

In a separate bowl, mix flour, salt, and baking powder. Add to the butter mixture alternately with milk.

Beat egg whites in a separate bowl for 2 minutes until fluffy, and then fold into mixture.

With an ice cream scoop, scoop batter into a muffin pan with cupcake liners.
Bake at 400 degrees F for 16-18 minutes. Let cool completely on a wire rack, then frost (directions below) and decorate.

Vanilla Frosting

You need to triple the recipe to frost 48 cupcakes.

In a medium bowl, using an electric hand mixer, beat the butter until light and smooth. Then beat in the powdered sugar, milk and vanilla until smooth and creamy.

Frost with either a knife by hand or pipe the frosting onto the cupcakes.

Top with Valentine’s sprinkles. I found the adorable sprinkles I used on Amazon here.

BLACK BOTTOM CUPCAKES
(Adapted from Food Network)
I doubled the recipe, and it yielded 36 cupcakes.
I love these cupcakes! They’re rich and decadent without any frosting.  Love that they are easy to throw together, and they can easily be made the day before serving.
8 oz cream cheese, at room temperature1 large egg, at room temperature

1 cup granulated sugar

1/2 tsp vanilla extract

1/2 tsp almond extract1 1/2 cups flour

1/3 cup unsweetened cocoa powder

1/3 cup packed light brown sugar

3/4 tsp baking soda

1/4 tsp fine salt

1/3 cup vegetable oil

1 TBSP white vinegar

1/2 cup mini chocolate morsels dusted with a tsp of flour (so they won’t sink to the bottom of the liner)

Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners.

Beat together the cream cheese, egg, 1/3 cup of the granulated sugar and the vanilla extract in a medium bowl on medium speed with an electric mixer until smooth and no lumps remain, 1 to 2 minutes.
Set aside. Whisk the flour, cocoa powder, brown sugar, baking soda, salt and remaining 2/3 cup granulated sugar in a large bowl.
Add the oil, almond extract and 1 cup water and mix until combined.
Let the batter rest 10 minutes at room temperature, then stir in the vinegar and mini chocolate chips.
Divide the chocolate batter evenly among the prepared muffin cups, filling each cup about two-thirds full.
Drop a heaping soup spoonful of the cream cheese filling in the center of each cupcake.
Bake until the cream cheese filling has set and a toothpick inserted into the chocolate cupcake comes out clean, about 20 minutes.
Cool in the tin 5-10 minutes and then use a butter knife or small spatula to carefully remove the cupcakes to a wire rack. Cool the cupcakes completely before serving, at least 30 minutes.  If not eating immediately, store in an airtight container in the fridge.  Then they can be brought to room temperature before serving.
CHOCOLATE GUINNESS CUPCAKES

(Adapted from Food Network)

Makes 36FOR CUPCAKES:
3/4 cup unsweetened cocoa, plus more for dusting finished cupcakes

2 cups sugar

2 cups flour

1 tsp baking soda

Pinch fine salt

1 bottle Guinness, at room temperature

1 stick butter (1/2 cup), melted

1 TBSP vanilla extract

3 large eggs, at room temperature

3/4 cup sour cream, at room temperature

FROSTING:1 (8-oz) package cream cheese, softened to room temperature

3/4 to 1 cup heavy cream

1 (1-lb) box confectioners’ sugar

Preheat oven to 350 degrees F. In a large mixing bowl, whisk together the cocoa, sugar, flour, baking soda, and salt.
In another medium mixing bowl, combine the stout, melted butter, and vanilla.
Beat in eggs, 1 at time. Mix in sour cream until thoroughly combined and smooth.
Gradually mix the dry ingredients into the wet mixture.
Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full.
Bake for about 12 minutes and then rotate the pans. Bake another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool before turning out.
To make the icing:
In a medium bowl with a hand mixer, beat the cream cheese on medium speed until light and fluffy.
Beat in the heavy cream and slowly mix in the confectioners’ sugar until incorporated and smooth.
Top each cupcake with a heap of frosting and dust with cocoa.

TOBLERONE CHOCOLATE ALMOND CUPCAKES
(Adapted from Baker by Nature)
For the cupcakes:
1 3/4 cups flour
1 tsp baking powder
1/2 tsp salt
1/2 cup sour cream (full fat)
1/2 cup vanilla almond milk
2 large eggs, at room temperature
1 stick unsalted butter, melted
1 cup granulated sugar
2 tsp almond extract
1/2 tsp vanilla extract

For the Chocolate Buttercream:
1 stick unsalted butter, VERY soft
3 cups confectioners sugar
3/4 cup unsweetened cocoa powder
3 TBSP sour cream
3 TBSP Half and Half
1/2 tsp salt
1/2 tsp almond extract
1 Toblerone candy bar, chopped
1/4 cup toasted almonds, chopped
Preheat oven to 350 degrees F. Line a 12 mold muffin tin with paper liners; set aside. ***Mine made 16 though.
In a medium-sized bowl combine flour, baking powder, and salt; mix well to combine. Set aside.
In a large measuring cup or bowl combine sour cream, almond milk, and eggs; mix well to combine. Set aside.

In a large bowl or stand mixer fitted with the paddle attachment beat melted butter and sugar on medium speed until well combined; ~ 2 minutes

Beat in almond and vanilla extracts. Slowly add the flour mixture to the butter/sugar combination, beating until just combined. Add in sour cream/milk/egg combo and beat on low until just combined.
Over-mixing will result in a dryer/denser cake.
Divide the cupcake batter among the 12 molds, filling each cup 2/3 of the way full (I use an ice cream scoop), then place the pan in the oven. Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely before topping with frosting.
For the Chocolate Buttercream:
Sift together the confectioners sugar and cocoa powder, whisking well to ensure it’s bump and lump free.
Using a handheld mixer OR a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy; about 2 minutes. Reduce speed to low and slowly add the sifted sugar/cocoa powder, alternating with the sour cream and half and half, then add the salt and almond extract. Once all of the ingredients have been added, beat on high speed until light and creamy and combined; beat for at least 1 minute on high.

Frost cooled cupcakes with the buttercream, then top with chopped toblerone candy and almonds.
WATERMELON CUPCAKES
(Adapted from Taste of Home)
CUPCAKES
1 pkg white cake mix (regular size)
1 cup lemon-lime soda
3 large egg whites, room temperature

1 pkg (3 ounces) watermelon gelatin
2 drops watermelon oil, optional
1/4 cup canola oil
FROSTING
2 cups butter, softened
6 cups confectioners’ sugar
1 pkg (3 ounces) watermelon gelatin
5 to 6 TBSP lemon-lime soda
15 drops red food coloring
~ 3 TBSP miniature semisweet chocolate chips
Preheat oven to 350 degrees F. Line 24 muffin cups with paper liners. In a large bowl, combine cake mix, soda, egg whites, canola oil, gelatin and if desired, watermelon oil.
Beat on low speed 30 seconds. Beat on medium speed 2 minutes.
Transfer into prepared pans (I use an ice cream scoop), filling about 2/3 full.
Bake until a toothpick inserted in center comes out clean, 18-21 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.
For frosting, in a large bowl, combine butter, confectioners’ sugar, gelatin, soda and food coloring.
Beat until smooth. Frost cupcakes, and then sprinkle with chocolate chips to give that watermelon with seed look.
Strawberry Daiquiri Cupcakes

(Adapted from Palm Springs Style)
(mine came up with 27 cupcakes)For the Cupcakes:

2 3/4 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 1/4 cups sugar
2 sticks unsalted butter, room temperature
4 eggs
10 oz. strawberries, pureed
1 tsp lime zest
1 TBSP lime juice
1/4 cup milk
3 TBSP aged rum
3 drops red food coloring (optional)

For Strawberry Daiquiri Buttercream:

 
3 sticks unsalted butter, room temperature
1/2 cup strawberries, pureed
5 cups confectioners sugar
1/2 tsp lime zest
1 TBSP lime juice
2 TBSP aged rum
Additional strawberries for topping (Optional)

Preheat oven to 350 degrees F and line cupcake pans with baking cups. In a small bowl zest one lime (1 tsp zest for cake batter and 1/2 tsp for buttercream). In another small bowl juice the lime (1 TBSP juice for cake batter and 1 TBSP juice for buttercream). In a medium bowl combine flour, baking powder and salt.

Puree the strawberries in a blender or food processor.  Combine them in another bowl with milk, rum, food coloring, lime zest and lime juice. With an electric stand mixer or hand mixer, beat butter and sugar until light and fluffy.

Add four eggs, one at a time, and mix well. Alternatively, add flour mixture and pureed strawberry mixture, mixing well after each addition.Divide batter evenly into prepared lined cupcake pans (I use an ice cream scoop). Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool cupcakes in pan on a cooling rack for 10 minutes and then remove them from pan and let cool completely.

While the cupcakes are cooling, prepare the frosting. With an electric stand mixer or hand mixer, cream the butter on medium-high speed.

Add lime zest, lime juice and beat until combined. On low speed gradually add 2 cups of powdered sugar and then fold in half of the pureed strawberries. Repeat again with remaining sugar and strawberries. Add rum and beat until light and fluffy. If the icing is too thin, add more sugar until the desired consistency is reached. Place in a pastry bag and pipe onto cupcakes. Top each cupcake with a strawberry slice if desired.MOLTEN CHOCOLATE CHIP COOKIE DOUGH CUPCAKES(Sally’s Baking Addiction)

I doubled the recipe for my husband’s office, and it made exactly 30 using an ice cream scoop to measure each cupcake liner.

FOR COOKIE DOUGH:
2 1/4 cups heat-treated all-purpose flour*
2 1/4 tsp cornstarch
3/4 tsp salt
3/4 cup unsalted butter, room temperature
1 cup packed light or dark brown sugar
1/3 cup pasteurized egg whites, at room temperature
2 tsp pure vanilla extract
1 cup semi-sweet chocolate chips

CUPCAKES:

1 3/4 cups all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup whole milk, at room temperature
1/2 cup full fat sour cream, at room temperature
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1/3 cup pasteurized egg whites, at room temperature
2 tsp pure vanilla extract
COOKIE DOUGH FROSTING
2 teaspoons pure vanilla extract
1 Tablespoon heavy cream or milk
1 teaspoon salt
3 cups (360g) confectioners’ sugar, sifted
remaining cookie dough

Make the cookie dough: In a medium bowl, whisk the heat-treated flour, cornstarch, and salt together. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on medium speed in a large bowl until smooth and creamy, about 2 minutes.

Add the brown sugar and mix on medium until light and fluffy, about 3 full minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla extract and mix until fully incorporated, about 2 minutes.
Add half of the flour mixture and mix on low just until the powdery texture of the flour disappears, about 15 seconds. Immediately add the rest of the flour mixture and mix until combined. Remove the bowl from the mixer and use a rubber spatula to fold in the chocolate chips.

Freeze or refrigerate the cookie dough for 15 minutes or until the dough is easy to handle. Roll the dough into 12 one-Tablespoon-size balls, place on a plate lined with parchment paper, then refrigerate until step 9. Cover the remaining cookie dough and set aside at room temperature until step 11.
Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners.
Make the cupcakes: Whisk the flour, baking powder, baking soda, and salt together in a medium bowl. In a small bowl, whisk the milk and sour cream together until smooth. Set aside.
Using a handheld or stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed in a large bowl until light and fluffy, about 3 minutes. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the egg whites and vanilla and beat for 2 minutes,
until the mixture is totally incorporated. With the mixer on low, alternate additions of the flour mixture and the sour cream mixture, starting and ending with flour. Beat for an additional 30 seconds or until the batter appears smooth and creamy.
Fill cupcake liners about 3/4 full. Bake for 16-19 minutes or until the cupcake edges are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool in the pan for 5 minutes.
Remove cupcakes from the pan and carefully press 1 chilled cookie dough ball into the center of each cupcake. The dough ball might not sit completely flat, so expect a little lump on top. Don’t worry, you’ll cover it with frosting. Cool cupcakes completely.
While the cupcakes cool, make the cookie dough buttercream: Using a handheld or stand mixer fitted with the paddle attachment, beat the butter in a large bowl on medium speed for 3 minutes, or until light,
fluffy, and completely smooth. Add the vanilla extract, milk, and salt and beat until combined. Using a rubber spatula, scrape down the sides and up the bottom of the bowl as needed. Add the confectioners’ sugar, then beat on low speed for 15 seconds. Switch to medium-high speed and beat the frosting until super light and fluffy, about 4-5 minutes. The frosting will become lighter in color as air is whipped into it.
Break the remaining cookie dough into quarter-size chunks. (If desired, save enough dough to make 12 little cookie dough balls as garnish on top!) With the mixer running on medium speed, add the cookie dough chunks. Mix just until incorporated– some chunks can remain.
Once the cupcakes are completely cool, top with frosting. You can spread the frosting with a knife or icing spatula or apply with a large round piping tip. (The cookie dough chunks will get stuck in a smaller tip.) Decorate with chocolate chips, sprinkles, or any leftover
cookie dough, if desired.
Leftover cupcakes keep well covered tightly in the refrigerator for 3 days.

Notes

Make Ahead & Freezing Instructions: Plain cupcakes can be made ahead 1 day in advance, covered, filled with cookie dough balls, and stored in the refrigerator overnight. Buttercream can also be made 1 day in advance, covered, and stored in the refrigerator until ready to use. Bring cupcakes and buttercream to room temperature before frosting. Freeze frosted, unfrosted, filled, or unfilled cupcakes for up to 2-3 months. Thaw overnight in the refrigerator.
Heat Treated Flour: purchase it online.
Pasteurized Egg Whites: You can purchase pasteurized egg whites in a carton at most major grocery stores. Check the dairy section or near where the eggs are sold. A great brand to look for is AllWhites. Do not purchase products with egg whites and yolks combined, as those are not recommended for Kristen’s dough recipes. Or you can pasteurize the egg whites yourself– lots of easy tutorials if you give it a quick search online! If you’d rather not use egg whites, substitute 2 Tablespoons cornstarch whisked with 1/3 cup room temperature milk. Whole milk is best, but 2% or even nondairy milks work too.
Whole Milk & Sour Cream: Whole milk and sour cream are strongly recommended for the best taste and texture. A full fat plain yogurt would work instead, though the cupcakes may not be as light. Same goes with a lower fat milk.

PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FROSTING

(Adapted from Lil Luna)
1 ½ cups cake flour
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
6 TBSP oil (I used canola)
6 TBSP creamy peanut butter
1 cup brown sugar
2 whole eggs
1 cup buttermilk
1 tsp vanillaPeanut Butter Frosting
2/3 cup creamy peanut butter
6 TBSP butter, softened
3 cups powdered sugar
1 tsp vanilla                                                                                                                   4-5 TBSP cream or milk

Preheat oven to 350 degrees F. In a small bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, whisk the oil, peanut butter, and brown sugar till smooth. Add the eggs, buttermilk, and vanilla and whisk till well blended.
Stir in the dry ingredients just till combined. Don’t over-mix.

Spoon batter into paper lined muffin pans, filling just over half full.
Bake at 350° for about 15 minutes or till a toothpick comes out clean.

Cool cupcakes completely, then frost.

Peanut Butter Frosting
Combine peanut butter, butter, powdered sugar, vanilla, and 4 tablespoons of the cream in a mixing bowl. Beat till smooth and creamy, adding additional cream as needed.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING
(Adapted from Cooking Classy)
Makes 36 cupcakes when doubled.
1 1/2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/8 tsp ground cloves
1/4 cup unsalted butter, softened
1/4 cup vegetable oil, divided
1/2 cup packed light-brown sugar
1/2 cup sugar
2 large eggs
1 tsp vanilla extract
1 cup canned pumpkin puree
1/4 cup orange juiceFrosting
8 oz cream cheese , at room temperature
1/2 cup unsalted butter, at room temperature3 cups powdered sugar
1/2 tsp vanilla extract

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt cinnamon, nutmeg, ginger and cloves for 20 seconds, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, mix together brown sugar and granulated sugar until no lumps remain. Add in butter and half of the oil and whip until pale and fluffy. Mix in remaining oil then blend in eggs one at a time. Mix in vanilla.
Add in 1/2 of the flour mixture then blend just until nearly combined then add in pumpkin and orange juice and mix until nearly combined.
Add in last 1/2 of the flour mixture and mix until nearly combined, then remove bowl from stand mixer and fold with a rubber spatula just until combined.
Divide batter among 14 paper lined muffins cups, filling each about 2/3 full.
Bake in preheated oven 18 – 22 minutes until toothpick inserted into cupcake comes out clean.
Cool in muffin tin several minutes then transfer to a wire rack and cool about 10 minutes. Then transfer to an airtight container to finish cooling (this just helps seal in moisture and keep them really moist).
For the cream cheese frosting:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip together cream cheese and butter until smooth and fluffy. Mix in vanilla and powdered sugar and whip until light and fluffy (at this point I recommend freezing or chilling frosting in refrigerator for a bit, returning to mixer and stirring occasionally, for a more stable consistency). Pipe or spread frosting over cupcakes then store in refrigerator in an airtight container.
DOUBLE CHOCOLATE CUPCAKES WITH PEPPERMINT VANILLA FROSTING
(Adapted from Food Network)
1 cup granulated sugar

3/4 cup flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1/2 cup buttermilk, at room temperature

1/2 cup vegetable oil

1 1/4 tsp peppermint extract

2 large eggs, at room temperature

1/2 cup semisweet chocolate chips

One 16-oz can white frosting

20 starlight mints or mini candy canes, broken into small pieces

Red sprinkles, optional

Preheat the oven to 350 degrees F. Line a muffin pan with cupcake liners.
Whisk together the sugar, flour, cocoa powder, baking powder, baking soda and salt in a medium bowl. Make a well in the center. Add the buttermilk, oil, 1 teaspoon peppermint extract and the eggs to the well and whisk together until there are just a few streaks remaining. Add the chocolate chips and fold them into the batter with a rubber spatula until just combined.
Using an ice cream scoop, fill each cupcake liner about halfway to two-thirds full with batter. Bake until set and a toothpick inserted in the center comes out with just a few a crumbs, about 25 minutes. Allow to cool completely in the pan.
Meanwhile, place the frosting in a medium bowl. Fold in the remaining 1/4 teaspoon peppermint extract, then add the broken candy and fold together using a rubber spatula. Place a dollop of frosting on top of each cupcake and use an offset spatula to spread. Dust the tops with red sprinkles, if using.

FRESH RASPBERRY CUPCAKES WITH RASPBERRY BUTTERCREAM FROSTING

(Adapted from the itsy bitsy kitchen)

Raspberry cupcakes
4 TBSP unsalted butter, room temperature
1/2 cup + 2 TBSP sugar
1/4 cup whole milk
1 large egg
1/2 tsp vanilla extract
3/4 tsp baking powder
1/4 tsp salt
finely grated zest of half a lemon
3/4 cup + 1 TBSP flour, divided
1 cup FROZEN raspberries coarsely chopped (if using fresh, you need to freeze them first!)
Raspberry buttercream
1 cup frozen raspberries, defrosted and drained
12 tbsp unsalted butter, room temperature
2 to 2 1/2 cups powdered sugar
1 to 2 TBSP milk or heavy cream
1/8 TSP salt or more to taste

Cupcakes
Preheat the oven to 350 degrees F. Line 10 to 12 muffin cups with paper liners and set aside.
Combine the butter and sugar in a medium mixing bowl and beat with an electric mixer on medium until well combined, scraping down the sides and bottom of the bowl as necessary.
Add the milk, egg, vanilla, baking powder, salt, and lemon zest and beat until combined.
Fold in the 3/4 cup flour with a rubber spatula. Place raspberries in a small bowl with the remaining tablespoon of flour and stir until berries are coated. Fold the berries into the cake batter. (Batter will be thick.)
Divide the batter between the prepared muffin cups and bake for 20 to 26 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.
Buttercream
Puree the berries in a blender or food processor. Pour into a small saucepan and set the pan over medium heat. Bring to a boil, stirring frequently.
Turn heat to low and simmer, stirring often, until puree reduces by about half (5 or 6 minutes). You’ll have about a 1/4 cup of puree.
Remove from heat and pour through a fine mesh sieve into a small bowl to remove the seeds. Use a rubber spatula to press the puree through the sieve, extracting as much of the raspberry juices as possible. Set aside to cool to room temperature.
Once puree is cool, place the butter in a large mixing bowl and beat with an electric mixer until very smooth.
Add 2 cups powdered sugar, 1 tablespoon milk, and the salt and beat to combine. (Depending on how sweet your berries are, you may want to add a little more salt than this recipe calls for.)
Scrape down the sides and bottom of the bowl, then turn mixer to medium and beat until smooth. Add additional powdered sugar if frosting is too thin and additional milk if frosting is too thick.
Frost and decorate cooled cupcakes as desired.

STRAWBERRY SHORTCAKE CUPCAKES

(Adapted from Sally’s Baking Addiction)

CUPCAKES
1 2/3 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, melted and slightly cooled
2 egg whites
1/4 cup sour cream or plain yogurt
3/4 cup milk
2 tsp pure vanilla extract
STRAWBERRY FILLING
2 cups diced strawberries (about 10 medium strawberries finely diced)
1/2 cup sugar
2 TBSP cornstarch mixed with 2 teaspoons warm water to rid clumps
STRAWBERRY WHIPPED CREAM
1 1/2 cups heavy whipping cream
3 TBSP sugar
1 1/2 tsp pure vanilla extract
reserved 1/2 cup of strawberry filling
Make the strawberry filling first: Place the strawberries in a small saucepan over medium heat. Stir constantly for about 4 full minutes until the strawberry juices have been released. Add the sugar and cornstarch/water liquid and continue to stir for another 2 minutes. The mixture will be much thicker. Remove from heat and allow to cool as you prepare the cupcakes.
Make the cupcakes: Preheat oven to 350°F. Line muffin pan with 12 cupcake liners. Set aside.
In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
Set aside. In a large bowl, whisk the melted butter and sugar together – mixture will be gritty. Whisk in egg whites, sour cream/yogurt, milk and vanilla extract until combined.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Batter will be thick.
Divide batter among 12 cupcake liners and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before filling and frosting.
Fill the cupcakes: Using a sharp knife, cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep. Spoon 1 teaspoon of strawberry filling inside and top with the piece of cupcake you removed to seal. Repeat with all cupcakes. You will have leftover filling to use in the whipped cream.
Make the strawberry whipped cream: In a large bowl, whip the cream, sugar, and vanilla extract together on high speed until stiff peaks begin to form, about 4 full minutes. Fold in the remaining strawberry filling with a large spoon or rubber spatula.
Frost the cupcakes with the strawberry whipped cream. You may have some whipped cream leftover. Serve cupcakes chilled.

IRISH COFFEE CUPCAKES

(Adapted from Palm Beach Style)

March cupcakes = St. Patrick’s Day themed cupcakes!  What better to bake than Irish coffee Cupcakes?  These decadent delicious ones are boozy and coffee forward and oh so good!

3/4 cup self rising flour
1/2 cup plain flour
1/2 tsp salt
1/2 cup milk
4-5 TBSP instant coffee
3 TBSP Irish whiskey (like Jameson)
1/2 tsp vanilla extract
1 stick unsalted butter
1 cup sugar
2 large eggs

For the Irish Coffee Buttercream:

2 sticks unsalted butter, softened
4 cups confectioners sugar
2 tsp vanilla extract
2 TBSP Irish whiskey
2 TBSP cold coffee
1/4 tsp salt

Line a cupcake pan with cupcake liners, and preheat the oven to 350°F. Sift flours and salt together in a small bowl.

In a measuring cup dissolve the instant coffee in the milk, then stir in vanilla and whiskey.
In the bowl of your electric stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter and sugar together until well creamed, 3-5 minutes.

Add the eggs, one at a time, beating thoroughly and scraping down the sides of the bowl in between. Alternate in thirds mixing in your dry and wet ingredients. Scrape down the sides of the bowl after adding wet ingredients. Fold in the last of the dry ingredients until just mixed, and then divide the batter among the cupcake liners, filling them about 2/3 full.

Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Remove from oven and leave to cool in pan for 10 minutes.

Remove cupcakes from pan and place on a wire rack to completely cool before frosting. While your cupcakes are cooling, make the frosting.
In the clean bowl of your electric stand mixer fitted with the paddle attachment or with a hand mixer, beat the butter until smooth. Reduce the mixer speed to low and gradually beat in the confectioner’s sugar, one cup at a time, until all has been added. Add in the vanilla extract, Irish whiskey, cold coffee and salt and beat on low until incorporated. I used cold coffee for the buttercream but if you like your coffee strong I would suggest using cold brew or cold espresso to make the flavor more prominent. Increase your speed to high and beat the frosting until light and fluffy. If the frosting appears too thick, add another tablespoon of coffee; if it’s too thin add an extra cup of confectioners’ sugar. Frost cupcakes and add toppings as desired. I used dark chocolate covered Espresso beans, green M&Ms and gold balls. HAPPY ST. PATRICK’S DAY!

MIMOSA CUPCAKES

(Adapted from Baker by Nature)

Recipe as written makes 24 cupcakes.

For the Mimosa Cupcakes:
3 1/4 cups flour
1 TBSP baking powder
1/2 tsp baking soda
3/4 tsp salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
6 large egg whites, lightly beaten until foamy
3 tsp orange zest, finely grated
1/2 cup sour cream
1/4 cup freshly squeezed orange juice
2 tsp vanilla extract
1/4 cup oil (canola or vegetable oil)
1 cup champagne or Prosecco

For the Champagne Soaking Syrup:
1/3 cup water
1/4 cup sugar
1/2 cup champagne or Prosecco

For the Champagne Frosting:
8 oz cream cheese, room temp
1/2 cup unsalted butter, room temp
4 1/2-5 cups confectioners sugar
1/4 tsp salt
2 TBSP champagne or Prosecco
1 tsp fresh orange juice

For the Mimosa Cupcakes:
Preheat oven to 350 degrees (F). Line (2) 12-cup muffin tins with paper cupcake liners, and set aside.
In a large bowl sift together the flour, baking powder, baking soda, and salt. Set aside until needed.
Beat the butter, in the bowl of a stand mixer fitted with the paddle attachment or in large bowl and using a handheld electric mixer, until smooth and creamy, about 1 minute. Add in the sugar, a little bit at a time, and beat smooth. Once all of the sugar has been added, increase speed to medium-high and beat until light and fluffy, about 2 minutes, scraping down the sides and bottom of the bowl as needed.
Reduce speed to low. Add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed. Turn mixer off.
In a spouted measuring cup, whisk together the orange zest, sour cream, orange juice, vanilla extract, and oil. Whisk until well combined.
With mixer on the lowest speed, add the flour in three additions, alternating with the sour cream mixture in two additions, beginning and ended with the flour, mixing until just combined.
Slowly pour in the champagne and mix until just combined.
Divide the cupcake batter evenly among the prepared pans, filling each mold 3/4 of the way full. Bake, one tray at a time, for 18 to 21 minutes, or until the cupcakes are domed, slightly golden, and a toothpick inserted in the center comes out clean.
Cool the cupcakes in the pan, on a wire cooling rack, for 10 minutes, before removing the cupcakes from the pan and placing on a cooling

rack.

.

Brush with champagne soaking syrup and set aside to cool completely before frosting.

For the Champagne Soaking Syrup:
Stir the water and sugar together in a medium saucepan over medium heat until the sugar melts, then bring to a boil.
Remove the pan from heat and stir in the champagne. Pour the syrup into a heatproof bowl and set aside to cool.

Using a thin skewer, toothpick, or cake tester, poke holes all over the top of the cupcakes.

Using a pastry brush, gently brush the the syrup on top of each cupcake, working slowly so that the cakes sops it up.

Allow cakes to cool completely before topping with the champagne frosting.

For the Champagne Frosting:
In a large bowl using a handheld electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese on medium-speed until smooth and creamy.
Reduce the speed to low and gradually add in the confectioners’s sugar, beating until light and fluffy, about 2 minutes.
Add in the salt, champagne, and orange juice and beat smooth. If the consistency appears too thick, add a teaspoon of champagne or orange juice, but only if necessary. The frosting should be creamy and spreadable, but also thick enough to hold its shape.
Pipe or spread the frosting on top of each cooled cupcake.Then top with an orange slice or orange zest, if desired. I found these adorable Prosecco Gummy Bears and topped them with one of these:

EASTER EGG (MALTED MILK BALL) CUPCAKES

(Adapted from All Recipes)

I stumbled upon this recipe awhile back and was so excited to bake them for April 2022!  Love that they have a malted milk ball look and taste.  Happy Easter!

CAKE
1 1/2 cups sugar
3/4 cup unsalted butter, softened
3 large eggs
1 tsp vanilla extract
2 cups flour
1/2 cup unsweetened cocoa
1/4 cup malted milk powder
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup whole milk

FROSTING
5 cups powdered sugar
1 1/2 cups unsalted butter (3 sticks)
1/4 cup heavy cream
Blue food coloring gel
Brown food coloring gel
1/8 teaspoon water
1 small clean paintbrush

Cake: Preheat oven to 350 degrees F. Beat together sugar and butter with a mixer on medium speed until light and fluffy, about 2 minutes. Add eggs, 1 at a time, and beat until just incorporated. Stir in vanilla.

Whisk together flour, cocoa, malted milk powder, baking soda, baking powder, and salt in a medium bowl. Add flour mixture to butter mixture in 3 batches, alternating with milk, beating on low just until all flour is incorporated.

Divide batter between 24 lined muffin cups, and bake until a toothpick inserted in the middle comes out clean, 18 to 20 minutes.

Let cupcakes totally cool in muffin pans on wire racks, about 45 minutes.

Frosting: Beat powdered sugar and butter with an electric mixer on medium speed until fluffy, about 3 minutes. Add heavy cream, and beat on low speed just until smooth. Add blue food coloring to reach desired color. Spread frosting on cooled cupcakes.

Stir together 2 drops brown food coloring gel and 1/8 teaspoon water in a small bowl. Dip the tip of a small, clean paint brush into mixture, and flick over the top of frosted cupcakes to create a robin egg look.

STRAWBERRY MARGARITA CUPCAKES
For the Cupcakes:

1½ cups flour
2 tsp baking powder
¼ tsp. salt
½ cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
2 small limes, zested and juiced
¼ tsp vanilla extract
½ cup buttermilk- room temperature
Strawberry Tequila Filling:
2 cups chopped strawberries
Juice and zest of 1 lime
¼ cup of tequila
1 TBSP sugar
3 tsp corn starch*
For the Frosting:
1½ sticks butter, soft
4 cups powdered sugar
2 TBSP strawberry tequila filling (from above)

For the Cupcakes:

Preheat the oven to 325 degrees F. Line a cupcake pan with paper liners.
In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, 3-5 minutes.
Blend in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Beat in the lime zest, lime juice and vanilla.
With the mixer on low speed, mix in the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Beat each addition just until incorporated.
Divide the batter between the prepared cupcake liners, filling each about ¾ full. Bake 20-24 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Meanwhile make the filling:In a small saucepan, combine the strawberries, lime zest/juice, sugar and cornstarch. Cook over medium-high heat, stirring constantly until mixture becomes thick and jam-like, and the strawberries start to soften.

At this point- either use an immersion blender directly in the pot, or transfer mixture to a blender or food processor to puree.

Return mixture to the pot and cook for 5-10 minutes on medium heat, stirring frequently until reduced and thick. Stir in all but a splash of the ¼ cup of tequila. Let cool completely.
Filling the cupcakes:Using a small paring knife, cut a cone out of the top of each cupcake. Remove the cut-out cake and spoon a tablespoon of strawberry filling into each cupcake. (Make sure to reserve at least 2 tablespoons for the frosting!) Replace the top part of the cone, cutting the tip to leave room for the filling.

For the Frosting:
In a large mixing bowl, cream the butter on high until fluffy. Add the powdered sugar one cup at a time. Cream in the strawberry filling and the remaining splash of tequila. Mix until the frosting is thick and creamy, adding a splash of milk or lime juice if needed. If the frosting seems to curdle, add a little more powdered sugar until smooth.
Spread or pipe on cupcakes.
.
Top with a strawberry slice and lime wedge.  I found these adorable and deliciously tangy lime gummies here.

PEANUT BUTTER CUPCAKES WITH PEANUT BUTTER FUDGE FROSTING
(Adapted from Inspired By Charm)
Peanut Butter Cupcakes:

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable oil
3/4 cup creamy or crunchy peanut butter
1 cup brown sugar packed
1 egg
1/3 cup sour cream
2 teaspoons vanilla extract
3/4 cup milk

Peanut Butter Frosting:

2 cups confectioners’ sugar
6 tablespoons butter
1 1/4 cups peanut butter
1/2 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon kosher salt
1-2 cups peanut butter brittle sprinkles (see below)

Preheat oven to 350 degrees F. Line cupcake pans with paper liners. Set aside.
In a medium bowl whisk together the flour, baking soda, and salt.
In the bowl of a stand mixer fitted with the paddle attachment add the vegetable oil, peanut butter, brown sugar, egg, sour cream, and vanilla extract. Mix until smooth.
Add the dry ingredients and begin to mix. Add the milk and beat until completely combined. Do not overmix.
Add the batter to the paper-lined cupcake pan(s) filling each about two-thirds full.
Bake for 20-21 minutes or until a toothpick inserted near the center comes out clean.
While the cupcakes cool, prepare the peanut butter frosting.
In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, add the butter, peanut butter, vanilla extract, and salt. Beat until smooth.
Add 1 cup of the confectioners’ sugar, and beat on low. Add the remaining confectioners’ sugar and continue to beat on low. Add in 1/4 cup of the heavy cream and then more as needed to achieve desired consistency.
Increase the speed to high and beat until light and fluffy.
Spread the frosting onto the cooled cupcakes, then immediately roll them in the sprinkles. I got my peanut butter brittle sprinkles here.
Peanut Brittle Crunch Coat Ice Cream Topping (1 lb. Resealable Zip Lock Stand Up Bag)
CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE BUTTERCREAM
(Adapted from Veronika’s Kitchen)
I quadrupled the recipe, and it made 42 cupcakes.
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter softened
1/3 cup granulated sugar
2 large eggs
1/4 cup sour cream
1/4 cup whole milk
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips

Chocolate Buttercream Frosting:

1/2 cup unsalted butter softened
1 cup powdered sugar
1/3 cup unsweetened cocoa powder
1 TBSP heavy cream cold

Preheat oven to 350 degrees F, and line a muffin tin with 9 muffin liners. Set aside.

In a medium size mixing bowl sift flour, baking powder, baking soda, and salt together. Set aside.
In another large mixing bowl cream together softened butter and granulated sugar. Add eggs, sour cream, milk, and vanilla extract, whisking constantly in between.
Add dry ingredients into the mixture. Using a spatula, fold it together until smooth. Do not over mix.
Add chocolate chips to the mixture and fold it together.
Divide this batter between 9-12 muffin liners. Bake at 350°F for 18-20 minutes or until a toothpick comes out clean. When it is ready, take it out and set aside to cool off for about 10 minutes. Place the muffins on a wire rack.


For the frosting, using a hand or stand mixer, cream together softened butter and powdered sugar on high speed for 3-5 minutes. Add cocoa powder and mix it until combined. Add heavy cream and beat it until everything is well incorporated.
When the cupcakes are completely cooled off, top them with the Chocolate Frosting using a large star piping tip.  Sprinkle with mini-chocolate chips if desired.

BREAKFAST CUPCAKES
(Adapted from Command Cooking)
I doubled the recipe and it made 32 cupcakes.

1 cup flour
1 cup cake flour
1 (3.9-ounce) box instant vanilla pudding mix
1 tsp baking powder
1 TBSP potato starch
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp salt
1 stick unsalted butter, room temperature
1/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 1/2 tsp vanilla extract
4 large egg whites, room temperature
1/4 cup maple syrup
1/2 cup half-and-half, room temperature
5 strips bacon, cooked and chopped

For the icing:
1 (8 -oz) package of cream cheese, room temperature
4 TBSP unsalted butter, room temperature
2 cups confectioners’ sugar, sifted
1/4 cup maple syrup
2 tsp cinnamon
3 strips bacon, optional, cooked and chopped

Preheat the oven to 325 degrees F.

Place paper liners in a 12-cup muffin tin.

In a bowl, whisk the all-purpose flour, cake flour, pudding mix, baking powder, potato starch, 1 teaspoon cinnamon, nutmeg, and salt.

In a separate bowl, cream 1 stick of butter with the brown sugar and granulated sugar using a mixer on low speed until combined, for about 6-8 minutes.

Gradually mix the vanilla extract and egg whites into the sugar mixture. Scrape down the sides of the bowl of the sugar mixture; continue mixing until light and fluffy.

Add the flour mixture to the sugar mixture in 3 batches, alternating with 1/4 cup maple syrup and the half-and-half, mixing after each addition and ending with the flour mixture.

Mix the batter until the ingredients are just combined, do not overmix.

Fold 5 strips of the chopped bacon into the batter.

Spoon the batter into the prepared muffin tin, filling each cup about 3/4 of the way.

Bake until a toothpick inserted into the center comes out clean, 25-30 minutes.

Allow the cupcakes to cool completely.

While the cupcakes cool, in a bowl, beat the cream cheese and remaining butter with a mixer on medium speed until creamy.

Add the confectioners’ sugar, the remaining maple sugar, and the remaining cinnamon; beat until combined.

Spread the icing over the cooled cupcakes and sprinkle with the remaining bacon pieces.

HUMMINGBIRD CUPCAKES
1 cup butter, softened
¾ cup sugar
¾ cups packed brown sugar
3 large eggs, room temperature
2 tsp vanilla
2 ripe bananas, mashed
½ cup shredded coconut
½ cup crushed pineapple strained
2 ½ cups flour
1 tsp baking soda
1 tsp cinnamon
½ tsp cardamom
½ tsp salt
½ cup chopped pecans (plus more for garnish, if desired)

Cream cheese frosting:

3/4 cup unsalted butter softened
12 oz cream cheese softened
1 1/2 tsp vanilla
1/2 tsp salt
6 cups powdered sugar

Preheat an oven to 350 degrees F and line a cupcake pan with cupcake liners.
In a stand mixer fitted with the paddle, or with a hand mixer, cream together the butter and sugars until light and fluffy ~5 minutes. Add in the eggs one at a time, then mix in the vanilla.

In a separate bowl mix the mashed bananas, coconut, and pineapple.
In another bowl, whisk together flour, baking soda, cinnamon, cardamom, and salt. Add it to the butter and egg mixture. Mix until just combined.
Add in the banana mixture, and mix in gently. Once everything is incorporated, fold in your chopped pecans.
Fill each cupcake liner ¾ of the way with batter, and bake about 20-25 minutes, or until a toothpick inserted comes out clean.
Allow cupcakes to cool in the pan about 10-15 minutes before removing and cooling completely.

Cream cheese frosting:

In a stand mixer fitted with the whisk or using a hand mixer, whip your butter and cream cheese together until fluffy. Add vanilla and salt, and mix to combine.
With the mixer set to low, add powdered sugar in about 1/2 cup at a time until it is all completely mixed.
Allow the cupcakes to cool completely before frosting.
Optional: Take about ½ cup chopped pecans and crush them in a plastic bag until you have fine pieces so you can sprinkle on the top of each frosted cupcake (In this instance I sprinkled gingerbread men on top since it was December!)
BANANA PUDDING CUPCAKES
(Adapted from Food Network)
I doubled the recipe and it made 30 cupcakes.
For the Cupcakes and Filling:

1 cup flour

2/3 cup finely ground vanilla wafer cookies (from about 3/4 cup whole cookies)

1 1/4 tsp baking powder

1/2 tsp salt

1 1/2 sticks unsalted butter, at room temperature

1/2 cup sugar

2 large eggs, at room temperature

1/2 cup milk, at room temperature

2 tsp vanilla extract

1 large banana, peeled and finely chopped

FILLING:

1/2 cup white chocolate chips

1/4 cup heavy cream

For the Frosting:

2 sticks unsalted butter, at room temperature

Pinch of salt

2 cups confectioners’ sugar

1 teaspoon pure vanilla extract

1 to 2 tablespoons milk

Vanilla wafer cookies and banana slices, for topping
Make the cupcakes: Preheat the oven to 350˚ F. Line 12 muffin cups with paper liners. Whisk the flour, ground cookies, baking powder and salt in a medium bowl.
Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, scraping down the bowl occasionally, 3 to 5 minutes. Beat in the eggs, one at a time. Combine the milk and vanilla in a liquid measuring cup. With the mixer on low speed, beat the flour mixture into the batter in two batches, alternating with the milk mixture in two batches. Add the chopped banana and stir with a rubber spatula until blended.
Divide the batter evenly among the muffin cups, filling each about three-quarters of the way. Bake until the cupcakes are golden and spring back when gently pressed, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes in the pan, then remove to the rack to cool completely.
Make the filling: Put the white chocolate chips in a small bowl. Heat the heavy cream in the microwave until steaming, then pour over the white chocolate and let stand until softened, 3 to 5 minutes; stir until smooth. Let cool about 15 minutes, then refrigerate until thickened slightly, 5 to 15 minutes, stirring occasionally. The filling should fall off a spoon in a slow, thick ribbon.
Make the frosting: Beat the butter and salt in a large bowl with a mixer on medium-high speed until creamy, 1 to 2 minutes. Reduce the speed to low and beat in the confectioners’ sugar, then increase the speed to medium high and beat until fluffy, 2 to 3 minutes. Add the vanilla and 1 tablespoon milk and beat until smooth, about 1 more minute. Beat in the remaining 1 tablespoon milk if the frosting is too stiff.
Cut a 1-inch-wide slit in the top of each cupcake, cutting about halfway down. Transfer the filling to a piping bag fitted with a small round tip. Gently squeeze each cupcake to open and pipe the filling into the cupcakes. Spread or pipe the frosting on the cupcakes; top each with a cookie and a banana slice.

CHERRY CHOCOLATE CHIP CUPCAKES WITH CHOCOLATE BUTTERCREAM FROSTING

Adapted from insidebrucrewife.com
For the Cupcakes

1 – 15.25 ounce vanilla cake mix
1 – 3.4 ounce box instant vanilla pudding
4 eggs
3/4 cup water
1/4 cup cherry juice
1/2 cup oil
1 – 10 oz jar maraschino cherries
3/4 cup mini chocolate chips
3 tsp flour
For the Frosting:
1/2 cup butter, softened
1/2 cup shortening
1 tsp vanilla extract
1/2 tsp salt
3 1/2 cups powdered sugar
1/2 cup cocoa powder
6 – 8 TBSP heavy whipping cream
Heavy whipping cream for topping, optional
24 cherries with stems, patted dry, optional
1/4 cup miniature chocolate chips, optional

Preheat the oven to 325 degrees F. Place 24 cupcake liners in muffin tins.
Drain the cherries making sure to save the juice. Dice the cherries and pat dry with paper towels.
Mix the cake mix, pudding mix, eggs, water, cherry juice, and oil in a large bowl until mixed completely.
Stir together the diced cherries, chocolate chips, and flour until lightly coated. Add to the cake mix and stir in gently.
Spoon the batter into the cupcake liners. Bake for 20-22 minutes. Remove the pan and place the cupcakes on a wire rack to cool completely.

For the frosting:
Beat the butter, shortening, vanilla, and salt until creamy. Slowly add the powdered sugar, cocoa powder, and heavy cream alternately until mixed in. Beat on high for a few minutes until light and fluffy.
Place the chocolate frosting in an icing bag fitted with frosting tip 1M or spoon on with a knife. Swirl a mound of frosting on top of each cupcake.
Top with a dollop of whipped cream, mini chocolate chips and a cherry with a stem if desired.
LUCKY CHARMS CUPCAKES
(Adapted from Inspired by Charm)
1 box white cake mix
1 cup milk
3 egg whites
1/4 cup oil
1/2 tsp vanilla extract
2 cups Lucky Charms cereal

Buttercream Frosting

1/2 cup vegetable shorting (Crisco)
1/2 cup unsalted butter softened
2 tsp vanilla extract
1/4 tsp almond extract
pinch kosher salt
8 cups confectioners’ sugar
1/2 – 3/4 cup milk
Green Food coloring, optional
About 2 cups Luck Charms cereal for garnish

Preheat oven to 350 degrees F and line two cupcake pans with paper liners.
Begin by preparing your cupcakes according to the box directions. For this particular mix, combine the cake mix, milk, eggs whites, oil, and vanilla extract in a large bowl. With your mixer on medium speed, beat for about two minutes. (I used Duncan Hines Classic White Cake mix. I substituted milk for the water and added 1/2 teaspoon vanilla extract. Please follow the directions on your particular package.)
With the batter ready, gently fold in 2 cups of Lucky Charms cereal until combined.
Bake the cupcakes for 18-21 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for about five minutes. Then, remove the cupcakes from the pan to continue cooling.
Meanwhile, prepare the buttercream frosting. In a bowl of a stand mixer with a paddle attachment, cream together the vegetable shortening and butter for 3-4 minutes. Flavor with vanilla extract, almond extract, and salt. Mix to combine. With the mixer on low, begin slowly adding the confectioners’ sugar, about one cup at a time. Slowly add the milk as needed to achieve the desired consistency. Add food coloring to adjust the color.
Use a piping bag and star tip to frost the cooled cupcakes. Garnish with Lucky Charms cereal.

ARNOLD PALMER CUPCAKES

.(Adapted from Taste of Home)
1 cup butter, softened
2 cups sugar
3 large eggs, room temperature
1 TBSP grated lemon zest
2 tsp lemon juice
3 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
2 cups sour cream

Iced tea frosting:
10 TBSP butter, softened
6 1/2 cups powdered’ sugar
1/2 cup milk
3/4 cup iced tea mix with lemon and sugar

In a large bowl, cream butter and sugar until light and fluffy, 3-5 minutes. Add eggs, 1 at a time, beating well after each addition. Add in lemon zest and lemon juice. In a separate bowl, combine flour, baking soda, baking powder and salt. Then add to creamed mixture alternately with the 2 cups of sour cream, beating well after each addition.
Fill 30 lined muffin cups with a large spoonful or ice cream scoop of batter (will be 2/3 full).

Bake at 350 degrees F until a toothpick inserted in the center comes out clean, ~20 minutes. Cool 10 minutes before removing from pans to wire racks to cool completely.
For frosting, combine butter and confectioners’ sugar in a small bowl until light and fluffy. In another small bowl, stir together milk and iced tea mix until dissolved. Add to butter mixture; beat until smooth, adding more powdered sugar or milk to get desired frosting consistency. Frost cupcakes with either a piping bag or knife.
MINT JULEP CUPCAKESMay be an image of cupcake
(Adapted from ifyougiveablondakitchen.com)
Makes ~16 cupcakes

1/2 cup unsalted butter, room temperature
1 cup sugar
3/4 tsp vanilla extract
1/4 tsp mint extract
2 large eggs, room temperature
1 1/3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk, room temperature
1/3 cup bourbon
2 TBSP crème de menthe

Bourbon and Mint Frosting:

1 cup unsalted butter, room temperature
4 cups powdered sugar
4 TBSP bourbon
4 TBSP crème de menthe
1/4 tsp saltPreheat oven to 350 degrees F. Place liners in a cupcake pan and set aside.

In a medium bowl, whisk flour, salt and baking powder. Set aside.
In the bowl of a stand mixer, cream butter and sugar on medium speed until light and fluffy, about 1 minute. With the mixer running, add eggs one at a time, then add extracts. Beat until creamy, about 2 minutes, scraping down the sides of the bowl when necessary.
Turn mixer speed to low and gradually beat in half the flour mixture. Add the milk and liquors to the batter, then add the rest of the flour. Mix just until combined, until the batter comes together.
Fill each cupcake liner with batter, about two-thirds full (I like to use an ice cream scoop). Bake at 350° F for 18 to 20 minutes. Cool for 5 minutes before removing from pans. Place on wire rack and cool completely before frosting.

Bourbon and Mint Frosting

In the bowl of a stand mixer fitted with a paddle attachment, cream butter on medium speed butter until smooth, about 1 minute.
Turn mixer speed to low and add the salt and half the powdered sugar. Beat in until smooth.
Add bourbon and crème de menthe, then add remaining powdered sugar. Add one drop of green food dye and mix until you reach a light green hue.
Transfer frosting to a piping bag fitted with desired frosting tip. Frost cupcakes and garnish with a mint leaf if desired.
COCA-COLA CUPCAKES
(Adapted from mybakingaddiction.com)
My recipe made 35 cupcakes.
For the Cupcakes:

12 oz Coca-Cola®
1/2 cup milk
1/2 cup vegetable oil
1 TBSP  vanilla
3 large eggs
3/4 cup sour cream
3/4 cup unsweetened cocoa powder
1 1/2 cups sugar
2 1/2 cups flour
1 1/2 tsp baking soda
For the Buttercream
4 sticks (2 cups) unsalted butter, room temperature
24 oz powdered sugar, sifted
2 tsp pure vanilla extract
6-7 TBSP maraschino cherry juice
For the Topping:
4 oz bittersweet chocolate, chopped into very small pieces
1/2 cup heavy whipping cream
2 TBSP honey
2 tsp pure vanilla extract
maraschino cherries, optional
For the Cupcakes
Preheat the oven to 350°F. Line 24 standard muffin cups with paper liners.
In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with an electric mixer combine the Coca-Cola®, milk, vegetable oil, and vanilla.
With the mixer on low speed, beat in the eggs, one at a time. Add in sour cream, mix until fully incorporated.
In a large mixing bowl, whisk together the cocoa, sugar, flour, and baking soda.
Gradually mix the dry ingredients into the wet ingredients until just combined. The batter will be thin.
Evenly divide batter amongst the prepared muffin wells.
Bake 20-25 minutes. Remove pan to wire rack. Cool completely before removing from muffin tins.
For the Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat butter at medium-high speed for about 5 minutes. With the mixer on low speed, slowly add in powdered sugar. Once the powdered sugar is fully incorporated, beat the butter and sugar on medium speed for an additional 5 minutes
Add in vanilla, and maraschino cherry juice. Blend on low speed until moistened.
Beat at medium-high speed until frosting is smooth and fluffy; about 2 minutes.
Pipe frosting onto cooled cupcakes.
For the Topping
In a small saucepan over medium heat, warm the heavy cream until very hot, but not boiling.
Place chocolate in a heat-safe bowl. Pour the hot cream over the chocolate and allow it to sit for about 5 minutes. Whisk the cream and chocolate until smooth. Whisk in the honey and vanilla. Allow to cool for about 5-10 minutes. Do not let the glaze sit for too long or it will harden up before you spoon it over the frosting.
Spoon the glaze on the tops of the frosted cupcakes, allowing it to drip down the sides a little bit. Don’t add too much glaze or it will drip all over your liners.
If desired, top each cupcake with a maraschino cherry.
Store cupcakes in the refrigerator. Remove them to room temperature one hour before serving.

OREO CUPCAKES

(Adapted from Preppy Kitchen)
Cupcakes:
2 cups flour
1 cup sugar
1/r tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
3/4 cup unsalted butter, room temp
3 egg whites
1 tsp vanilla
1/2 cup sour cream
1/2 cup whole milk
1 cup chopped oreos
For the Buttercream:
1 1/2 cups unsalted butter, room temp
4 cups confectioners’ sugar
1/4 cup heavy cream, as needed
crushed Oreos
1 tsp vanilla extract
For the Cupcakes:
Preheat oven to 350 degrees F. Add papers to a cupcake baking sheet. Roughly chop enough Oreos to end up with about a cup.
Sift the flour, sugar, salt, baking soda and baking powder together in a large bowl then set aside.
In a medium bowl mix the egg whites, sour cream, milk and vanilla extract.
Cream the butter in a stand mixer fitted with a paddle attachment, or a large bowl if using an electric hand mixer.
Beat the dry ingredients into the butter until well incorporated, scrape the bowl at least once. You’ll end up with a crumbly mixture.
Add the wet mixture to the butter/flour mixture and mix on low until just combined.
Fold in the chopped Oreos and mix until distributed.
Divide the mixture evenly into cupcake papers using an ice cream scooper.
Bake for about 15-20 minutes or until slightly golden at the edge and springy in the middle.For the Buttercream

Beat the butter until light and fluffy. Add the confectioners’ sugar, vanilla, and cream and mix.
Crush the Oreos, add to the buttercream and mix until combined.
Transfer buttercream to a piping bag fitted with a tip of your choice,

For the Assembly

Pipe buttercream dollops on top. You can sprinkle with crushed cookie dust and or top with a half Oreo if desired.
SALTED CARAMEL CUPCAKES WITH SALTED CARAMEL BUTTERCREAM
(Adapted from Baker By Nature)
For the cupcakes:
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup whole milk
1/2 cup sour cream
1 stick unsalted butter, at room temperature
1/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs plus one large egg yolk, at room temperature
1/4 cup boiling hot water (should be very hot, and poured into measuring cup right after boiled)
1/2 cup thick, creamy caramel sauce, optional

For the frosting:

1/2 cup (1 stick) unsalted butter
1/2 cup heavy cream
1 cup packed light brown sugar
3/4 tsp salt
3 and 1/4 cups confectioners’ sugar, sifted

Decoration:

1 teaspoon flaky sea salt
6 chewy caramel candies, cut in half

For the cupcakes:

Preheat oven to 350 degrees (F). Line a 12-mold cupcake tin with paper liners and lightly spray the liners with non-stick spray, set aside. In a large bowl combine the flour, baking powder, baking soda, salt, and cinnamon, set aside. In a small bowl combine the milk and sour cream, mix well to combine and set aside. In a large bowl using a handheld electric mixer (or a stand mixer fitted with the paddle attachment) beat the butter and both sugars until light and fluffy; about 4 minutes (don’t skimp on time here!). Beat in the eggs and egg yolk, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in flour mixture in 2 additions, alternating with sour cream/milk mixture, beginning and ending with the flour. Finally stir in the hot water, beating just until combined.
Fill the prepared cupcake tins 3/4 of the way full. Bake in preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool in the pan for 10 minutes before transferring them to a cooling rack to cool completely. Once cooled, use a small sharp knife to carve out a small hole in the center of each cupcake; do not discard the carved out cake piece. Fill each hole with two teaspoons of caramel sauce, then cover again with the carved out cupcake piece. Set aside and make the salted caramel frosting.

For the Salted Caramel Frosting:\In a medium-sized saucepan, placed over medium-heat, combine the butter, cream, brown sugar, and salt. Cook, stirring occasionally, until the sugar melts and the mixture comes to a low simmer; about 4 minutes. Remove the mixture from heat and let it cool for 2 minutes, then transfer the mixture into the bowl of an electric mixer fitted with the whisk attachment. Add 2 cups of confectioners’ sugar to the bowl and beat on medium-low speed until well combined. Add in remaining confectioners’ sugar and beat smooth, then increase speed to medium and beat for 5 full minutes. Place frosting in the fridge for 15 minutes, stir, then frost cooled cupcakes as desired.

Decoration:Top each frosted cupcake with a drizzle of caramel sauce, a pinch of flaky sea salt, and half of a caramel candy.

S’MORES CUPCAKES

(Adapted from Bostongirlbakes.com)
For the graham cracker bottom

3 cups graham crackers (crushed) (about 2 packages)
2/3 cup unsalted butter, melted
1/2 cup sugarFor the cupcakes

2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs, room temperature
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling waterFor the frosting

8 large egg whites, room temperature
2 cups sugar
1/2 tsp cream of tartar
2 tsp vanilla extract
36 Hershey chocolate squaresMake the graham cracker bottomPreheat oven to 350 degrees F. Line 2 standard muffin tins with cupcake liners; set aside.
Place graham cracker crumbs, sugar, and melted butter in a food processor and pulse until well combined.
Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.
Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven.

Make the cupcakes

In a large mixing bowl, whisk sugar, flour, cocoa powder, baking powder, baking soda, and salt together.
In a second mixing bowl bowl, whisk together eggs, milk, oil, and vanilla.
Add to flour mixture and whisk to combine.
Add boiling water and stir to combine. Mixture will be thin.
Fill each muffin cup three-quarters full with batter.
Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 20 to 22 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.

Make the frosting

Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, or 160F, about 3 to 5 minutes.
Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Use immediately.
Transfer frosting to a large pastry bag fitted with a large plain round or French tip (such as Ateco #867 or Ateco #809). Pipe frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet.
Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners.
Garnish with a Hershey’s square.
CINNAMON ROLL CUPCAKES
(Adapted from bhg.com)

⅔ cup butter
2 eggs
2 ½ cup all-purpose flour
2 ½ tsp baking powder
½ teaspoon salt
¾ cup packed brown sugar
⅓ cup finely chopped pecans
2 tsp ground cinnamon
1 ¾ cup sugar
1 ½ tsp vanilla
1 ¼ cup milk

Creamy Butter Frosting

1 cup butter
1 tsp vanilla
Dash salt
8 cups powdered sugar
¼ cup whipping cream
2 TBSP whipping cream

Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, line twenty-six 2-1/2-inch muffin cups with paper bake cups. In a medium bowl stir together flour, baking powder, and salt. In a small bowl stir together brown sugar, pecans, and cinnamon. Set aside.

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. Gradually add granulated sugar, about 1/4 cup at a time, beating on medium speed until combined, scraping sides of bowl occasionally. Beat on medium speed for 2 minutes more or until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined (batter may look curdled).

Spoon about 1 tablespoon batter into each prepared muffin cup. Sprinkle about 1 teaspoon of the brown sugar mixture over batter in cups. Spoon remaining batter evenly over brown sugar mixture in cups. Sprinkle remaining brown sugar mixture over batter in cups.

Bake for 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool cupcakes in muffin cups on wire racks for 10 minutes. Remove cupcakes from muffin cups. Cool completely on wire racks.

Spread or pipe Creamy Butter Frosting onto cupcakes. Store cupcakes in the refrigerator.

Makes 26 (2-1/2 inch) cupcakes.

Creamy Butter Frosting

Allow butter to stand at room temperature for 30 minutes. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in vanilla and salt. Gradually add 4 cups of the powdered sugar, beating until combined. Beat in the 1/4 cup whipping cream. Beat in the rest of the powdered sugar. Beat in additional whipping cream until frosting is light and fluffy and reaches a spreading (or piping) consistency. Makes 4 cups.

GINGERBREAD CUPCAKES WITH CREAM CHEESE FROSTING
(Adapted from Sally’s Baking Addiction)

1/2 cup unsalted butter, room temp
1/2 cup packed light or dark brown sugar
1 large egg, at room temperature
1/2 cup milk, at room temperature
1/2 cup unsulphured or dark molasses (do not use blackstrap)
1 tsp pure vanilla extract
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice

Preheat oven to 350°F. Line a muffin pan with 12 cupcake liners. Set aside.
In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter and brown sugar together on medium speed until creamy. Beat in the egg until combined, scraping down the sides and bottom of the bowl as needed. Beat in the milk, molasses, and vanilla on medium speed. Mixture will be piecey and not fully combined.
In a medium bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and allspice together until combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients. Mix until just combined. Scrape down the sides and bottom of the bowl as needed.
Fill cupcake liners 2/3 of the way full, no more.

Bake for 19-21 minutes or until a toothpick inserted in the center comes out mostly clean. Allow to cool completely before frosting.
Prepare cream cheese frosting. Frost cooled cupcakes immediately before serving. Unfrosted cupcakes remain fresh covered tightly at room temperature for 2 days. Store frosted cupcakes in the refrigerator for up to 3-4 days and allow to come to room temperature before serving.

CREAM CHEESE FROSTING

8 ounces cream cheese, softened to room temperature
1/2 cup  unsalted butter, softened
3 cups confectioners’ sugar, plus an extra 1/4 cup if needed
1 tsp pure vanilla extract
1/8 tsp salt

In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups confectioners’ sugar, the vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. If you want the frosting a little thicker, add the extra 1/4 cup of confectioners sugar.
Cover and store leftover frosting for up to 5 days in the refrigerator or up to 3 months in the freezer. After freezing, thaw in the refrigerator then beat the frosting for a few seconds so it’s creamy again.

BUTTER PECAN CUPCAKES WITH BROWN BUTTER SWISS MERINGUE FROSTING

(Adapted from Baking A Moment)

For the cupcakes:

1 1/3 cups pecans chopped
3 TBSP salted butter
2 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
2/3 cup unsalted butter softened
1 1/2 cups granulated sugar
2 eggs at room temperature
1 1/2 tsp vanilla
1 cup milk

For the brown butter Swiss meringue buttercream:

1 1/2 cups unsalted butter (3 1/3 sticks) plus 3 tablespoons
5 large egg whites
1 2/3 cup granulated sugar
1/4 tsp kosher salt

For the garnish:

1/4 cup pecans toasted and chopped finely or pecan pralines

To make the butter pecan cupcakes:

Preheat the oven to 350 degrees F, and line cupcake pans with cupcake holders.
Place the salted butter in a small skillet over medium heat.
Add the pecans, and cook, stirring, until toasted and fragrant being careful not to burn.
Set aside to cool completely.
In a large mixing bowl, cream the unsalted butter and sugar together on medium-high speed, until pale and fluffy (about 5 minutes).
Beat in the eggs and vanilla until smooth.
Add the flour, baking powder, and salt, stirring on medium-low speed until incorporated.
Scrape the bottom and sides of the bowl with a spatula, and stir in the milk until smooth.
Fold in the cooled buttered pecans.
Divide the batter equally between 24 liners in the cupcake pans.
Bake for 18 to 22 minutes, or until a toothpick inserted in the thickest part of a cupcake comes out clean or with a few moist crumbs.
Cool completely, then top with brown butter Swiss meringue buttercream and garnish with chopped toasted pecans or pecan pralines.

To make the brown butter Swiss meringue buttercream:

Place the butter in a small skillet over medium heat.
Cook until the butter melts, foams, and turns a nutty brown color (this step will take at least 5 minutes).
Remove from heat, pour into a heat proof bowl, and cool in the refrigerator until solidified.  This step takes a couple of hours!
THEN
Place the egg whites and sugar in a large mixing bowl, and set it over a pot of barely simmering water.
Cook, whisking occasionally, until the mixture becomes thin and opaque, and the sugar has completely dissolved. (It should no longer feel gritty when rubbed between the thumb and forefinger.)
Remove the bowl from the heat and mix on medium high speed until completely cool. (There should be no hint of warmth when you place your hand on the side of the mixing bowl. Refrigerate if necessary.)
When the meringue is COMPLETELY cool, fluffy, white, and thick enough to hold stiff peaks, add the solidified brown butter, one tablespoon at time, while whipping on medium-high speed. (If it begins to look curdled, continue whipping until it comes together before adding more butter.)
Mix in the salt. (If the frosting seems runny, place it in the refrigerator for 20 minutes, then re-whip.)
Transfer the buttercream to a piping bag fitted with a jumbo open star tip.
Top the cupcakes with swirls of buttercream, then garnish with chopped toasted pecans or pecan pralines.CHOCOHOLIC CUPCAKES

(Adapted by lifemadesimplebakes.com)
Cupcakes

1/4 cup unsalted butter melted
1/2 cup vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
2 tsp vanilla extract
2 oz 60% bittersweet chocolate melted
2 eggs + 2 yolks room temperature
1 cup flour
1/2 cup natural unsweetened cocoa powder sifted*
1/2 tsp salt
1/2 tsp baking soda
1/2 cup full-fat sour cream or buttermilk room temperature
1/2 cup warm water + 1/2 tsp espresso powder

Chocolate Buttercream Frosting

1 cup (2 sticks) unsalted butter room temperature
1/2 tsp salt
2 tsp vanilla extract
3 1/4 cups powdered sugar
1/2 cup unsweetened cocoa powder sifted*
4+ TBSP heavy whipping cream
Preheat oven to 350 degrees F. Line cupcake pans with 18 liners, set aside.
In the bowl of a stand mixer, beat the butter, oil, sugars, vanilla extract and melted chocolate until smooth. With mixing speed on low, add the eggs one at a time until incorporated.
In a medium size mixing bowl, whisk together flour, sifted cocoa powder, salt, and baking soda. With mixing speed on low, gradually add the dry ingredients along with the sour cream (or buttermilk) and the warm water/espresso mixture. Mix just until combined. Allow the batter to rest for 5 minutes.
Divide batter evenly among cups, filling ⅔ of the way full (I like to use a large scoop, a #20). Place in the oven and bake for 17-20 minutes, or until the tops spring back when touched and a cake tester comes out clean. Be careful not to over bake! Allow the cupcakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
Meanwhile, to prepare the frosting, in a large mixing bowl or the bowl of a stand mixer, beat the butter until smooth and creamy, about 3 minutes. Turn mixing speed off, add the salt and the vanilla extract. Turn mixing speed on to low, then gradually add the powdered sugar and cocoa. Beat for 2 minutes, then turn to low and add the cream. Turn the speed up and beat for 2 minutes or until light and fluffy. Spread or pipe on to the cooled cupcakes, garnish with sprinkles, chocolate kisses or other chocolate candy if desired.

*all photos are mine unless otherwise noted

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