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! 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.

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)

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.

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.

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.

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.

(Adapted from Food Network)

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

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

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:

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.

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

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

Spoon batter into paper lined muffin pans, filling just over half full.

Bake at 350° for about 15 minutes or till a toothpick comes out clean.

Cool cupcakes completely, then frost.

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

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.

For the Cupcakes:

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

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

Preheat the oven to 325 degrees F.

Place paper liners in a 12-cup muffin tin.

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

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

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

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

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

Fold 5 strips of the chopped bacon into the batter.

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

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

Allow the cupcakes to cool completely.

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

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

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

Cream cheese frosting:

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

1 1/4 tsp baking powder

1/2 tsp salt

1 1/2 sticks unsalted butter, at room temperature

1/2 cup sugar

2 large eggs, at room temperature

1/2 cup milk, at room temperature

2 tsp vanilla extract

1 large banana, peeled and finely chopped

Buttercream Frosting

6 TBSP granulated sugar
¼ cup brown sugar
1 tsp cinnamon

For the Cupcakes

1 ⅔ cups cake flour (not self-rising)
¼ tsp baking soda
1 tsp baking powder
½ tsp salt
1 stick unsalted butter, softened
⅔ cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
¾ cup sour cream
6 oz blueberries (1 ¼ cups)

For the Icing

1 ¼ sticks unsalted butter, softened
8 oz cream cheese, room temperature
½ tsp pure vanilla extract
2 ⅔ cups confectioners’ sugar
¼ cup high-quality blueberry jam

Frosting:

Frosting:

Combine heavy cream, confectioners’ sugar, and pudding mix in mixing bowl and beat until stiff peaks form.
Pipe frosting onto cupcakes and sprinkle with sprinkles, chopped walnuts, and mini marshmallows.

Preheat oven to 350°F. Line two 12-count muffin pans with liners. Set aside.
Make the cookie cups: In a large bowl using a handheld mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. In a separate bowl, combine flour, cornstarch, baking soda and salt. On low speed, slowly mix into the wet ingredients. Stir in chocolate chips. Dough will be thick.
Press 1.5 Tablespoons of dough into each muffin liner. Bake for 12-13 minutes, removing from the oven when the edges begin to slightly brown and the centers still appear soft. Do not bake longer than 13 minutes. Allow cookie cups to cool completely before frosting.
Make the frosting: With an electric or stand mixer using a paddle attachment, cream together the butter and brown sugar at medium speed. Add the vanilla and beat well. Stir in the flour and salt until doughy. Beat in the milk until fluffy. Gently fold in chocolate chips. Frost cooled cookie cups.
Unfrosted cookie cups stay fresh covered at room temperature for 5 days. Frosted cookie cups must be stored in the refrigerator.

Notes
Heat Treated Flour: Though raw all-purpose flour is fine to use in the cookie cups since you’re baking them, it’s safest to use heat-treated flour in the frosting. See note/instructions above recipe or purchase it online.

POPTART CUPCAKES

(Adapted from Foodfanatic.com)

1 box Vanilla Cake Mix
Ingredients listed on the Box: Eggs, oil, water
1/2 tsp Pure Vanilla Extract
1/2 cup Light Sour Cream
2/3 cup Strawberry Jam
3 sticks Unsalted Butter Softened, 1 1/2 cups
6-7 cups Powdered Sugar
2 TBSP Heavy Whipping Cream Or milk
2 TBSP Strawberry Jam
1 tsp Pure Vanilla Extract
pinch of Salt
8 Strawberry Pop Tart Divided, 4 sleeves

Preheat oven to 350°F.

In a large mixing bowl, combine a box of vanilla cake mix with the ingredients as listed on the box. Add 1/2 teaspoon vanilla extract and 1/2 cup light sour and beat until all ingredients are well combined.
Line two 12-cavity muffins pans with liners. Divide the cupcake batter evenly between each liner.
Bake the cupcakes at 350°F for 15-18 minutes. Check the cupcakes for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, then your cupcakes are done.

Allow the cupcakes to cool in the pan for 10-15 minutes and then transfer to a wire rack and cool completely.
Once cooled, hollow out the center of each cupcake with the cupcake corer or a knife about halfway down through the cupcake.
Use a knife or spoon to fill the center of each cupcake with 1-2 teaspoons of the strawberry jam.
Soften butter in the microwave for 10 seconds then flip the butter over to the opposite side. Microwave again for 5 seconds.
In a large mixing bowl, whip the butter for 3-4 minutes until the butter is fluffy and well whipped.
Slowly add the powdered sugar 2 cups at a time. I suggest reducing the mixer speed so the powdered sugar does not fly everywhere. Once incorporated, increase the mixing speed to medium-high and beat for 30 seconds.
As you are adding the powdered sugar, the frosting will become thick and crumbly. Alternate adding the heavy whipping cream, strawberry jam and vanilla extract in between the cups of powdered sugar. Toss in the pinch of salt last.
Once all of the ingredients have been added, beat at a high speed for 60 seconds so the frosting becomes is nice and light.
Chop 4 of the pop tarts into small pieces, about the size of a quarter. Toss the pop tarts into the mixer and beat into the frosting for 30 to 60 seconds until well incorporated.
Use a large cookie scoop (about 3 tablespoons size) and scoop the frosting onto the top of the cupcakes. Tap the cupcake on the counter a couple of times to adhere the frosting to the top of the cupcake.
Cut remaining 4 pop tarts into triangles to place on top of the cupcakes before serving.

1 ¾ Flour
2 cups Sugar
¾ cup Cocoa
2 tsp Baking Soda
1 tsp Baking Powder
1 tsp Kosher Salt
1 tsp Chipotle Powder
1 cup Buttermilk
1/3 cup + 1 TBSP Vegetable Oil
2 Eggs
1 tsp Vanilla
8 oz brewed hot Coffee

Bourbon Chocolate Frosting

1 cup Butter, at room temperature
6 cups Powdered Sugar, sifted
1 1/3 cups Cocoa
1 TBSP Vanilla
2/3 cup, less 2 T Milk
2 TBSP Bourbon