Tag Archives: cupcakes

Apple Spice Cupcakes

Long time, no blog! To say that life has been hectic lately would be an understatement. And with all the competition for my time these days, my little ladies won out over blogging. But I’m back with the perfect fall cupcake recipe- Apple Spice Cupcakes! I’ll be making these again in a few weeks when Lila turns one (how is it possible that my little bug is turning one?!), they were that good.

Apple Spice Cupcakes

Apple Spice Cupcakes

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Ingredients
  • 1 box spice cake mix
  • Eggs and water called for on box (omit any vegetable oil in the directions)
  • ½ cup unsweetened applesauce
  • 1 cup shredded fresh apple (I used Gala apples)
  • 16 oz cream cheese, softened
  • 3 cups confectioners’ sugar
  • 1 tsp vanilla
  • ½ cup butter, softened
  • Cinnamon
  • Caramel ice cream topping
Instructions
  1. Preheat oven to 350° and line 24 cupcake cups with silicone or paper liners.
  2. In a large bowl, combine the cake mix, eggs, water, and applesauce. Gently fold in the shredded apple.
  3. Fill liners ¾ of the way with cake batter and bake for 19-23 minutes.
  4. While the cupcakes are baking, cream together the cream cheese and butter for the frosting. Add the vanilla and slowly stir in the confectioners’ sugar. Place in the refrigerator until you’re ready to frost the cupcakes.
  5. Allow cupcakes to cool completely before frosting and sprinkling with cinnamon and drizzling with caramel.

 


Lemon Blueberry Cupcakes

There’s something about summertime that makes me crave lemon desserts. As I type, I have lemon and white chocolate mousse setting in the refrigerator, lemon crinkle cookies on my to-bake list, and at least a few batches of homemade lemon bars under my belt. It helps that my husband and 3 year old daughter love lemon as much as I do. And thank goodness for that or I would probably be a good 15 lbs heavier by now!

My daughter, Olivia, is always asking me to make cupcakes. When she last asked, I was in one of my lemon moods, so I decided to try out lemon cupcakes. I love the combination of lemon and blueberry, and I thought a tangy but sweet cream cheese frosting would be the perfect complement. I took these to daycare for her to share with her friends—there wasn’t a single one left when I picked her up.

lemon cupcakes

Lemon Blueberry Cupcakes

Makes 24 cupcakes

1 box yellow cake mix
Water, vegetable oil, and eggs called for on box
2 tbsp lemon zest
Juice of 1 lemon
1 cup blueberries, plus extra for garnish if desired

Cream Cheese Frosting

16 oz cream cheese, softened
3 cups confectioners’ sugar
1 tsp vanilla
½ cup butter, softened

 

1. Preheat oven to 350° and line 24 cupcake cups with silicone or paper liners.

2. In a large bowl, mix together the cake batter following the directions on the box. Stir in lemon zest and lemon juice. Gently fold in blueberries.

3. Fill liners ¾ of the way with cake batter and bake for 19-23 minutes.

4. While the cupcakes are baking, cream together the cream cheese and butter for the frosting. Add the vanilla and slowly stir in the confectioners’ sugar. Place in the refrigerator until you’re ready to frost the cupcakes.

5. Allow cupcakes to cool completely before frosting and garnishing with a blueberry.


Peanut Butter Banana Chocolate Cupcakes

A couple of weeks ago, we had lunch at Ray’s to the Third in Arlington and split a milkshake for dessert. The “Elvis” milkshake is a blend of banana, peanut butter, butterfingers and bacon (yes, bacon) … and it is AMAZING.

So in honor of my husband’s birthday today (Happy Birthday!!), I decided to try and recreate this ridiculously good combination in the form of a cupcake—though I did decide to leave off the bacon simply because I wasn’t up for making my own candied bacon this weekend.

But seriously, if you’re in Northern Virginia and happen to be near Ray’s to the Third, you need to try that milkshake.

Peanut Butter Banana Chocolate Cupcakes

Peanut Butter Banana Chocolate Cupcakes

1 box yellow cake mix
3 eggs
3 ripe bananas
1 cup water
1/3 cup applesauce (I use this in place of oil)
5 oz peanut butter chips
1 tbsp flour
Chocolate Frosting (store-bought works too)
1 Butterfingers candy bar, crushed

 

1. Preheat oven to 350° and line 24 cupcake cups with silicone or paper liners.

2. In a large mixing bowl, mash the bananas until smooth. Add cake mix, eggs, water and applesauce and mix on medium speed for 2 minutes.

3. In a separate bowl, add peanut butter chips and flour. Toss to coat the chips and then discard the excess flour.

4. Slowly fold in the peanut butter chips to the cake batter, mixing well.

5. Fill liners ¾ of the way with cake batter and bake for 19-23 minutes.

6. Allow to cool completely before frosting and topping with a sprinkle of Butterfingers.


Yellow Cupcakes with Chocolate Sour Cream Frosting

I have a confession to make. Before now, I had never made cupcakes and frosting from scratch at the same time. I had make cupcakes from scratch and then cheated with frosting from a tub—and vice versa. So this was a big deal for me. It made me feel like I should call my grandma to tell her because I knew, as a former wedding cake baker and caterer, she would be as proud of me as I was of myself.

After my Sunday marathon baking session, I take my proverbial hat off to people who bake from scratch all the time because it is no joke. The result was outstanding, but I have officially decided that I prefer cooking to baking—it’s less strict … more room for deviating from the recipe. But if you love baking, you have to try these cupcakes. They were so good that even I {the self-proclaimed non-baker} will be making them again! 

Yellow Cupcakes with Chocolate Sour Cream Frosting

For the Cupcakes:
Yields 24 cupcakes 

3 cups all-purpose flour
1 tbsp baking powder
1 tsp salt
2 cups granulated sugar
1 cup unsalted butter, at room temperature
2 large eggs plus 4 large egg yolks, at room temperature
1 cup sour cream
1 tbsp vanilla extract

 

1. Preheat the oven to 350˚ F.  Line cupcake pans with paper liners.

2. In a medium bowl, combine the flour, baking powder and salt.  Whisk to blend.  In the bowl of an electric mixer, combine the sugar and butter.  Beat on medium-high speed until light and fluffy, about 3-4 minutes.

3. Blend in the eggs and egg yolks one at a time, scraping down the sides of the bowl as needed.  In a small bowl or measuring cup, blend together the sour cream and vanilla.

4. With the mixer on low speed, add the dry ingredients in three additions alternately with the sour cream, beginning and ending with the dry ingredients, and mixing each addition just until incorporated.

5. Divide the batter evenly between the prepared liners.  Bake until the cupcakes are just set and pale golden, about 20-22 minutes.  Let cool in the pan about 5 minutes, then remove to a wire rack to cool completely.  Once cool, frost as directed below.

 

For the Frosting:

9½ oz bittersweet chocolate, finely chopped
6 oz cream cheese, at room temperature
6 tbsp unsalted butter, at room temperature
2 cups confectioners’ sugar, sifted
4 tbsp unsweetened cocoa powder
Pinch of salt
2/3 cup plus 1 tbsp sour cream

 

1. Melt the chocolate in a heat-proof bowl set over a pot of simmering water.  Set aside to cool until just barely warm.

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter on medium-high speed until pale and fluffy, about 3-4 minutes.  Gradually mix in the confectioners’ sugar, cocoa powder and salt.

3. Beat in the melted and cooled chocolate and then the sour cream.  Continue beating until the mixture is smooth and well blended.

4. Frost cupcakes immediately before the chocolate hardens and the frosting sets.

Recipes from Annie’s Eats

 


Orange Apricot Cupcakes

When I was planning my wedding, I went to a bridal convention with a friend. It was there that I tasted the best cake/filling combo I had ever had—orange cake with Grand Marnier and apricot filling. I couldn’t make it happen for my wedding day, but I’ve been making cakes and cupcakes in this delicious combo ever since! It’s especially good with homemade cream cheese frosting and a little sprinkle of orange zest.

 Now, I have made cupcakes from scratch, but for these, I usually just grab a box of yellow or white cake mix and get to work. The light, spongy texture of box-mix cupcakes works really well for filling {and I’ve never had any complaints}! 

Orange Apricot Cupcakes

1 box butter yellow cake mix
½ cup water
½ cup vegetable oil
3 eggs
½ cup fresh orange juice
1 tbsp orange zest plus a little extra for garnishing
1 jar apricot preserves

Cream Cheese Frosting:

1 8 oz package of cream cheese, softened
½ stick of butter, brought to room temperature
1 tsp vanilla extract
3 tbsp whipping cream
4 cups powdered sugar

 

1. Preheat your oven to 325°. Line two muffin pans with cupcake liners.

2. In a large bowl, mix together cake mix, eggs, water, oil, orange juice and the tbsp orange zest using an electric mixer on medium speed.

3. Divide the batter evenly among the cupcake liners (yields approx. 24) and bake for 15-20 minutes. Allow to cool completely before filling and frosting.

4. Fill a decorating bag (fitted with a Wilton #12 decorating tip) with some of the apricot preserves. Insert the decorating tip into the top of each cupcake and fill with the preserves. It might take a couple of tries to get a feel for the right amount. Use a knife to level off any excess filling.

5. For the frosting, blend together the cream cheese and butter using a hand mixer. Add in the vanilla and powdered sugar. Slowly add in the whipping cream until your frosting is at the desired consistency.

6. Frost each cupcake, sprinkling the top with a bit of the extra orange zest for garnish. Enjoy!


S’mores Cupcakes

So after looking at all of the cupcake pictures for yesterday’s Kids’ Cupcakes post, I was naturally craving cupcakes. I decided to consult my Pinterest board to choose what type of cupcakes I would make. I ended up combining several different ideas into one cupcake. Behold, the S’mores Cupcake!

I used a box mix (I know, not from scratch, blah, blah, blah—it’s easy and delicious, so sue me), and tried this little trick for filling the cupcakes with chocolate. Then I topped them off with this cloud frosting recipe. I sprinkled them with crushed graham crackers (Olivia’s Annie’s Bunny Grahams to be exact) to top off the look. They turned out fabulous! I am tweaking the frosting recipe below from the original because it made WAY too much frosting for 24 cupcakes, and I found it a bit too heavy on the vanilla extract. Other than that. . . HEAVEN!

One tip regarding the frosting: you will want to use a stand mixer for this one because you have to beat the frosting for about 15 minutes at high speed. You can probably do it with a hand mixer, but it is definitely easier with a stand mixer.

S’mores Cupcakes
Yields 24 cupcakes 

1 box devil’s food cake mix (you may need eggs, oil, etc., depending on the mix)

1 1/4 cups sugar

3 egg whites, at room temperature

1/4 cup water

1/4 tsp cream of tartar

1 tsp vanilla extract

24 Hershey Kisses

1/2 cup crushed graham crackers

 

Mix the cupcakes according to the directions on the box, and bake for 5 minutes. Take the cupcakes out of the oven and place one Hershey Kiss in the middle of each cupcake, pushing down slightly. The Hershey Kiss will sink down into the middle of the cupcake as they bake, giving you a chocolate center. Continue baking the cupcakes until they are done, and allow them to cool completely.

Bring a small amount of water to a simmer in a small saucepan over medium heat. Combine the sugar, egg whites, water, and cream of tartar in a glass mixing bowl, and whisk until foamy. Place the bowl on top of the saucepan on the stove and whisk until all of the sugar is dissolved and the mixture is warm to the touch.

Transfer the mixture to the bowl on the stand mixer, fitted with the whisk attachment. Beat on high speed for 12-16 minutes, until stiff peaks form. Add the vanilla extract and beat to combine.

Using a decorating bag with a 1A decorating tip or a freezer bag with the bottom corner snipped off, pipe the frosting onto the cooled cupcakes. Sprinkle each cupcake with crushed graham crackers.

 


Kids’ Cupcakes (That the Average Parent Can Actually Make!)

We’ve all seen them—those amazing cupcakes on Pinterest that you decide you just HAVE to do for your child’s birthday party. Until you try to actually make them and they turn out like this:

For the record, those aren’t my cupcakes nor is this my picture, but it made me laugh out loud because it’s so true! Oh, I am still going to try to make the Cookie Monster cupcakes for my daughter’s 2nd birthday Sesame Street party, so we’ll see which of these pictures I get closer to.

But for the average parent (i.e. those of us who aren’t professional bakers or even good amateurs), here are some adorable cupcakes that are actually DOABLE. Enjoy!

By Good Housekeeping

By Frilly Milly Events

By Better Homes and Gardens

By Disney Family Fun

By marthastewart.com

By Better Homes and Gardens

By Disney Family Fun

By Better Homes and Gardens

By ericasweettooth.com

By justcallmechris.blogspot.com