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.

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.

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.

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)

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!

1 1/2 cups vegetable oil
1/3 cup plain unsweetened applesauce
2 cups granulated sugar
1 tsp salt
4 large eggs
2 cups all-purpose flour
1 TBSP ground cinnamon
1/2 tsp ground ginger
1/2 tsp pumpkin pie spice if you don’t have, replace with additional ginger
2 tsp baking soda
3 cups grated carrots
1 1/2 cups chopped pecans, walnuts or raisins OPTIONAL

Cream Cheese Frosting
8 oz cream cheese brick, not tub, room temperature
1/2 cup butter softened
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.

***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.

CHERRY COKE CUPCAKES

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)

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.

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:

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!

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.