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






(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.

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.

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.




(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!

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.

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.
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.


(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.


(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.


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.

*all photos are mine unless otherwise noted