***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
(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
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.
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.
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.
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! 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)
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.
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.
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.
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.
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!
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
3–4 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.
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.
Slowly mix dry ingredients into the wet ingredients until no lumps remain. Fill cupcake liners 2/3 of the way full.
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.
(Adapted from willcookforsmiles.com)
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.
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.
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.




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.
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.
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
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.
(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 cake flour
2 tsp baking powder
3/4 tsp kosher salt
1½ 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
1½ 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)
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


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


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.
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
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
3 cups powdered sugar
1/4 cup whole milk, at room temperature
1 tsp vanilla extract


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

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.
1 cup granulated sugar
1/2 tsp vanilla extract
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
Position a rack in the center of the oven and preheat to 350 degrees F. Line a 12-cup muffin tin with liners.






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
3/4 to 1 cup heavy cream
1 (1-lb) box confectioners’ sugar



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
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
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


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.




(mine came up with 27 cupcakes)For the Cupcakes:
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:
1/2 cup strawberries, pureed
5 cups confectioners sugar
1/2 tsp lime zest
1 TBSP lime juice
2 TBSP aged rum
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.


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



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 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
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 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
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

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.

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.
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



Divide batter among 14 paper lined muffins cups, filling each about 2/3 full.


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.


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)
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
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
1 1/2 cups heavy whipping cream
3 TBSP sugar
1 1/2 tsp pure vanilla extract
reserved 1/2 cup of strawberry filling
In a medium bowl, whisk flour, baking powder, baking soda, and salt together.
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.
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)
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, VERY soft
1/2 cup unsalted butter, VERY soft
3 1/2 cups confectioners sugar, sifted
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, spray lightly with nonstick spray and set aside until needed.
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 20 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 and orange zest, if desired.
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
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
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.