The Cupcake Blog…

(Adapted from bakerbynature.com)

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 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).

***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.

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.

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

I doubled my recipe to feed 48.

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)

---

All packed up and ready to go to my husband’s office in the morning!

How cute are these cupcakes?????

PINA COLADA CUPCAKES

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.

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:

(Adapted from justsotasty.com)

And how cute are these lemon cupcake toppers? Snagged them here.

(Adapted from Sally’s Baking Addiction)

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.

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

1/2 cup butter, at room temperature

3 cups powdered sugar

1/4 cup whole milk, at room temperature

1 tsp vanilla extract

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.

(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.

(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

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.

(Adapted from Taste of Home)

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

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:

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 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.

(Adapted from Food Network)

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.

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

*all photos are mine unless otherwise noted