Archive for the ‘Cakes & Cupcakes’ Category

PostHeaderIcon Chocolate Peanut Butter Cupcakes

Remember me?

I’m a bad blogger, I know. The only excuse I can offer you is that I’m busy with an almost one-year old (can you believe my baby is almost one!?) and I haven’t been very creative in the kitchen. I tend to make the same dishes over and over again, all of which are already on my blog. And the few times I’ve made something new, well, it just wasn’t blog-worthy.

Well, these cupcakes are definitely blog-worthy. My husband, Audrey, and I went to my brother and sister-in-law’s condo for the 4th of July and I brought these cupcakes and my favorite salad (recipe to come!). I know my brother loves the combination of chocolate and peanut butter so I made these with him in mind. The chocolate cupcake is made with sour cream, making it super moist, and then they’re topped with a truly amazing peanut butter frosting.

The combination is perfection. You must make these soon.

Chocolate Peanut Butter Cupcakes

Ingredients:
For the cupcake:
1 2/3 cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup sour cream
2 Tablespoons milk
1 teaspoon vanilla extract
8 Tablespoons unsalted butter, at room temperature
1½ cups sugar
2 large eggs

For the frosting:
8 oz. cream cheese, at room temperature
4 Tablespoons unsalted butter, softened
½ cup creamy peanut butter
3¼ cups confectioners’ sugar
1 cup frozen whipped topping, thawed

Directions:
Preheat the oven to 350° F.  Line two cupcake tins with cupcake liners.

To make the cupcake batter, combine the flour, cocoa powder, baking soda, and salt in a medium bowl; whisk together and set aside.  In a liquid measuring cup, stir together the sour cream, milk and vanilla extract.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and sugar, and beat on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, scraping down the bowl as needed. With the mixer on low speed, alternately add the dry ingredients and the sour cream mixture, beginning and ending with the dry ingredients.  Mix just until incorporated.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of an electric mixer fitted with the paddle attachment, combine the cream cheese, butter and peanut butter until smooth.  Slowly mix in the confectioners’ sugar, beating until smooth and well blended.  Mix in the whipped topping until smooth and fluffy.  Frost cooled cupcakes as desired.

Source: Annie’s Eats

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PostHeaderIcon Chocolate Kahlua Cupcakes

 

This was our (belated) Valentine’s Day dessert. Often times the biggest dilemma in our household is what I should make for dinner/dessert. Such problems, huh? :) I always want to make something new (so I can experiment with new recipes and post them to my neglected blog) but my husband always requests old favorites. Don’t get me wrong, I LOVE our old favorites as well but I like trying new recipes. So, when I came across this amazing recipe for Chocolate Kahlua Cupcakes I knew we would both be satisfied.

The cupcake base is a simple one-bowl recipe with a little espresso powder added in to amp up the flavor. Then they are brushed with Kahlua and topped with Kahlua buttercream frosting. Yes, they do taste as heavenly as they sound. They were very easy to whip up, I was able to make the cupcakes during Audrey’s morning nap and the frosting during her afternoon nap. I love being so productive during her naps. Even though Valentine’s Day is over this is definitely a treat that can be made anytime for your special someone.

 

 

Chocolate Kahlua Cupcakes

Yield: approx. 20-24 cupcakes
Ingredients:

For the cupcakes:
¾ cup unsweetened cocoa powder
1 Tablespoon instant espresso powder
1½ cups all-purpose flour
1½ cups sugar
1½ teaspoons baking soda
¾ teaspoon baking powder
¾ teaspoon salt
2 large eggs
¾ cup warm water
¾ cup buttermilk
3 Tablespoons vegetable oil
1 teaspoon vanilla extract

For brushing the cupcakes:
Kahlua liqueur

For the frosting:
12 Tablespoons unsalted butter, at room temperature
4 cups confectioners’ sugar, sifted
7-8 Tablespoons Kahlua liqueur
2 Tablespoons heavy cream

Directions:
To make the cupcakes, preheat the oven to 350˚ F.   Line standard cupcake pans with paper liners.  In a large mixing bowl combine the cocoa powder, espresso powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend.  Add the eggs, warm water, buttermilk, vegetable oil and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.

Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full.  Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking.  Let cool in the pan 5-10 minutes, then transfer to a wire rack.  Poke a few holes in the top of each cupcake with the tines of a fork and brush with Kahlua while still warm.  Allow to cool completely.

To make the frosting, beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes.  Mix in the confectioners’ sugar until incorporated.  Add in the Kahlua and beat on medium speed until well blended.  Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy.  Frost cooled cupcakes as desired.

 

Source: Annie’s Eats

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PostHeaderIcon Oreo Cheesecake Cupcakes

Yes, I’m still alive! The past six weeks have been a bit of a blur but I definitely love being a mother. It’s A LOT of work but I wouldn’t trade it for anything. I do miss blogging a lot, though. It seems like whenever I open my computer to create a new blog post Audrey starts crying and wants me to hold her. Maybe she can hear me type!? :) I wouldn’t put it past her, she’s a smart little lady. I’m not “officially” back in the kitchen but I do have a few recipes saved from before I had my daughter. So, needless to say this blog post is long overdue since it literally took me a few weeks to type and post.

I must admit something to you though, I’m not a big fan of cheesecake. I know, how can I have a baking blog and not like cheesecake, right? Even though it’s not my favorite thing this recipe jumped out at me the moment I saw it since I adore oreos and I’ll take any opportunity I have to eat them. If you love cheesecake you must make these cupcakes soon. They are so darn easy to make that I’m pretty sure I could even make them now with a baby in the house! Since there’s no frosting to add to the cupcake it makes it that much easier. Even though these aren’t my favorite cupcakes I did enjoy them a lot, and I know all you cheesecake lovers out there will definitely enjoy them!

From one sweet to another…….

My sweet little Audrey with her proud momma


Oreo Cheesecake Cupcakes

Yield: 30 cupcakes

Ingredients:

42 Oreos – 30 left whole, and 12 coarsely chopped
2 lbs cream cheese, room temperature
1 cup sugar
1 tsp vanilla extract
4 large eggs, lightly beaten
1 cup sour cream or Greek yogurt
pinch of salt

Directions:

Preheat the oven to 275 degrees.  Line muffin tins with paper liners, and place 1 Oreo in the bottom of each cup.

With an electric mixer on medium-high speed, beat the cream cheese until smooth, scraping down the sides of the bowl as needed.  Gradually add the sugar, and beat until smooth.  Beat in the vanilla, then drizzle in the eggs.  When well combined, mix in the sour cream and salt.  Stir in the chopped cookies by hand.

Divide the batter evenly among the muffin tins, filling each one almost to the top.  Bake, rotating tins halfway through, until the filling is just set, about 22 minutes.

Transfer the tins to wire racks to cool completely, then refrigerate (in tins) at least 4 hours.  Remove from tins just before serving.

 

Source: Pink Parsley, originally from Martha Stewart’s Cupcakes

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PostHeaderIcon Chocolate Cupcakes with Vanilla Buttercream Frosting

This recipe is not new to my blog, but one that definitely deserved to be rescued from the archives. This recipe was one of my very first posts and since these cupcakes are a favorite around here I thought they deserved to be showcased again. They are so good that even my husband (who is not a chocolate fan) requested I make these for his birthday. I was hoping he would ask for a difficult dessert or a layered cake so I could try a new recipe but he wanted these, and for good reason, they are amazing! The base is a deliciously moist cupcake that tastes like a brownie on steroids. Soooo good! But what puts these over the edge is the frosting, it’s my favorite go-to vanilla buttercream frosting. I have spent hours perfecting the recipe and I couldn’t be happier with the results.

It’s best to make these cupcakes ahead of time, this enhances the flavor of both the cupcake and the frosting. It also allows the frosting to harden a bit, making it even more delicious. The recipe below is for regular size cupcakes. However, if you’re making mini cupcakes, which I did, the baking time decreases to about 11-13 minutes. Just keep a close eye on them after 10 minutes.

Chocolate Cupcakes with Vanilla Buttercream Frosting

Yield: 24 cupcakes
Ingredients:

For the cupcakes:
1 cup unsweetened cocoa powder
2 tsp. espresso powder
1 cup boiling water
½ cup sour cream
2 tsp. vanilla extract
1¼ cups all-purpose flour
¾ tsp. baking soda
½ tsp. salt
16 tbsp. unsalted butter, at room temperature
1¾ cups sugar
2 large eggs

Directions:

To make the cupcakes, preheat the oven to 350˚ F.  Line two cupcake pans with paper liners (24 total).  Combine the cocoa powder and espresso powder in a small bowl.  Add the boiling water and whisk until the mixture is smooth.  Set aside and let cool to room temperature.  Once cool, whisk in the sour cream and vanilla extract.

Combine the flour, baking soda and salt in a small bowl.  Stir together with a fork to combine; set aside.

In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 3-5 minutes.  Beat in the eggs 1 at a time, beating well after each addition and scraping down the bowl as needed.

With the mixer on low speed, mix in the dry ingredients in three additions, alternately with the cocoa-sour cream mixture, beginning and ending with the dry ingredients.  Beat each addition just until incorporated.  Divide the batter evenly between the prepared cupcake liners.  Bake 18-20 minutes (or 11-13 minutes if making mini cupcakes), until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

Source: Annie’s Eats

My Favorite Vanilla Buttercream Frosting!

Yield: enough frosting for 24 cupcakes

Ingredients:

1 stick unsalted butter, softened

6 cups confectioners’ sugar

pinch of salt

2 Tablespoons vanilla extract

1/2 cup heavy cream

Directions:

In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Slowly add the rest of the ingredients a little at a time. I usually start by adding a cup of confectioners’ sugar along with the salt and vanilla extract. Then I add 1/4 cup heavy cream, slowly add in more confectioners’ sugar and heavy cream until all 6 cups (or so) of confectioners’ sugar and 1/2 cup of heavy cream are added. (Do not add all 6 cups of confectioners’ sugar at once or you’ll have a mess)

Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

Decorate cooled cupcakes as desired.

Source: Melissa Bakes Original

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PostHeaderIcon Funfetti Cupcakes with Buttercream Frosting

I recently joined a baking group called What’s Baking?, which is made up of a bunch of food bloggers who love to bake. Each month a different food blogger chooses a theme and the other bloggers can interpret the theme any way they want and bake something delicious while keeping the theme in mind. I am super excited to be joining this group! What a fun excuse to bake new and exciting recipes and share them with my readers and other food bloggers!

This month, the theme was: Bake Something for Mother’s Day. Since my mom and I live hours apart I couldn’t bake her something on Mother’s Day. However, she came to visit last weekend so I decided to bake something for her then! I asked her what she was craving, gave her a few different options, and she picked these lovely funfetti cupcakes! Great choice mom!

I love funfetti cupcakes but I’ve never made them at home. It’s a super simple and delicious cupcake – moist and fluffy vanilla base with sprinkles hidden inside, covered with buttercream frosting, and topped with even more sprinkles. Yum. This cake recipe is a bit different, usual cupcakes start by creaming the butter and sugar, adding the eggs, and then alternating the dry and wet ingredients. However, with this cake recipe you add the dry ingredients with the sugar, then add the butter until the mixture becomes coarse and sandy, and finally add the eggs/liquids. It’s a fairly different technique but the cupcakes came out light and fluffy so I’m not complaining! Just a tip – only fill the wells of the cupcake pan 1/2 way. I filled mine about 2/3 full and they were overflowing when I took them out of the oven. They were still delicious, though! :)

Funfetti Cupcakes

Yield: 12 cupcakes

Ingredients:
1/2 cup milk
3 large egg whites
1 1/2 teaspoons vanilla extract or vanilla paste
1/4 teaspoon almond extract
1 1/4 cups all purpose flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
6 tablespoons butter, at room temperature
3 tablespoons rainbow sprinkles

Directions:

Preheat oven to 350 F.  Line a 12-cup muffin pan with paper liners.

Whisk the milk, egg whites, vanilla and almond extracts together in a measuring cup.

Add the flour, sugar, baking powder and salt to the bowl of a stand mixer fitted with the paddle attachment.  Mix on low speed briefly to combine.  Cut the butter into 6 pieces and add them to the mixer bowl.  Mix on low speed until the mixture is coarse and sandy.  Add milk mixture and beat at medium speed for 1 1/2 minutes. Scrape sides of bowl and continue beating for 20-30 seconds.  Use a rubber spatula to gently fold in the sprinkles.

Divide the batter evenly among the wells of the prepared pan – I wouldn’t fill them more than 1/2 – 2/3 full, the cupcakes rise quite a bit in the oven.  Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Transfer the pan to a wire rack and let cool for 5 minutes, then remove the cupcakes from the pan and allow them to cool completely before frosting.

Source: Tracey’s Culinary Adventures, originally from Baking Bites

 

Vanilla Buttercream Frosting

Yield: enough frosting for 12 cupcakes

Ingredients:

1/2 stick unsalted butter, softened

2.5 – 3 cups confectioners’ sugar (10+ oz)

Pinch of salt

1 Tablespoon vanilla extract

1/4 cup heavy cream

Directions:

In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Slowly add the rest of the ingredients a little at a time. I usually start by adding a cup of confectioners’ sugar along with the salt and vanilla extract. Then I add some heavy cream, slowly add in more confectioners’ sugar and heavy cream until all 3 cups (or so) of confectioners’ sugar and 1/4 cup of heavy cream are added. (Do not add all 6 cups of confectioners’ sugar at once or you’ll have a mess)

Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

Decorate cooled cupcakes as desired.

Source: Melissa Bakes Original

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PostHeaderIcon Strawberry Cake

I rarely bake cakes since my husband and I don’t need an entire cake laying around the house, even though we could totally polish one off. Since my mother-in-law, brother-in-law, and their friends came to visit this weekend I was excited to bake a cake for their visit. It’s always difficult to decide what to bake since I have so many items on my to-bake list. I wanted something that was light, fruity, and required basic ingredients. Well, this strawberry cake definitely fit the bill!

I was glad I decided on this particular cake since everyone really enjoyed it. It was very easy to make and the end result looks beautiful. I loved how the sliced strawberries peeked through the top of the cake. I served it with Cool Whip since I didn’t want to put a heavy frosting on such a light cake. The result was delicious!

Strawberry Cake

Serves 10

Ingredients:

6 tablespoons unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 large egg
1/2 cup buttermilk
1 teaspoon pure vanilla extract
1 pound strawberries, hulled and sliced
2 tablespoons turbinado sugar, for sprinkling on top of cake

Directions:

Preheat oven to 350 degrees. Butter a 10-inch springform pan or pie plate. Sift flour, baking powder, and salt together into a medium bowl. Set aside.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix until pale and fluffy, about 3 minutes. Add in egg, buttermilk, and vanilla extract. Mix until combined.

Gradually mix in flour mixture. Transfer batter to prepared pan. Arrange strawberry slices on top of batter. Sprinkle turbinado sugar over berries.

Bake cake for 10 minutes at 350 degrees. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 50-55 minutes. Let cool in pan. To serve, cut into wedges. Store cake at room temperature, for up to two days.

Source: Two Peas and Their Pod, originally from Martha Stewart

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PostHeaderIcon Old-Fashioned Banana Cake with Cream Cheese Frosting

I love my cookbooks. I love looking through them and admiring the delicious recipes and beautiful pictures. Since I have so many cookbooks I like to check new ones out from the library instead of buying them. Well, the fact is, I usually end up buying half of the darn cookbooks I check out because I like them so much! So……now I try not to check them out from the library since I don’t need to buy more cookbooks.

I still give in every so often and check one out from the library. Hey, an addict can’t quit cold turkey! So, yes, this amazing banana cake recipe is from a cookbook I got from the library. This banana cake is probably the only recipe I will make from this cookbook so I’m glad I did not purchase it. I usually like Ina Garten’s cookbooks but this particular one didn’t do it for me. However, I’m definitely glad I found this recipe before returning it to the library! It is such an easy and delicious cake to make, perfect if you’re in need of a quick dessert! I love how the ingredients are all staples you usually have on hand. The cake tastes similar to banana bread – only better since it’s topped with delicious cream cheese frosting!

One last thing, make sure you wait until the cake has completely cooled to frost it. As you can tell from the picture, I didn’t wait. Since I frosted the cake too early, the frosting started to sag down over the edges of the cake. It was still delicious – it just didn’t look as pretty as I would have liked. :)

 

Old-Fashioned Banana Cake with Cream Cheese Frosting

Serves 8

Ingredients:

3 very ripe bananas, mashed
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1/2 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup coarsely chopped walnuts
Cream cheese frosting (recipe follows)
Walnut halves, for decorating

Directions:

Preheat oven to 350 degrees. Grease and flour a 9 x 2-inch round cake pan.

Mix bananas, granulated sugar and brown sugar in the bowl of an electric mixer on low speed until combined. With the mixer still on low, add the oil, eggs, sour cream, and vanilla extract. Mix until smooth.

In a sepearte bowl, stir together flour, baking soda, and salt. With the mixer on low, add the dry ingredients and mix just until combined. Stir in the chopped walnuts. Pour the batter into the prepared pan and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Cool in pan for 15 minutes, turn out onto cooling rack, and cool completely.

Spread the frosting thickly on top of cake and decorate with walnut halves.

Cream Cheese Frosting:

Ingredients:

6 ounces cream cheese, at room temperature
6 tablespoons (3/4 stick) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 1/2 cups sifted confectioners’ sugar

Directions:

Mix cream cheese, butter, and vanilla in the bowl of an electric mixer fitted with a paddle attachment on low speed until just combined. Don’t whip! Add sugar and mix until smooth.

Source: How Easy is That? by Ina Garten

 

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PostHeaderIcon Vanilla Bean Cake

Happy Valentine’s Day (weekend)!

I am constantly trying new vanilla cupcake/cake recipes. I think this is my favorite recipe yet. This one stands out from other recipes because it uses a vanilla bean and buttermilk instead of regular milk. Those two substitutions really make this cake stand out from others I have made. Vanilla beans can be quite expensive but buying them in bulk really helps your wallet, I usually buy them on Amazon. However, you can substitute vanilla paste for the vanilla bean with similar results (1 vanilla bean is equal to 1 tablespoon vanilla paste).

I frosted the cake using a pastry bag fitted with a large star tip (Wilton 2D tip). It didn’t take long at all to frost and I think the little extra effort it took was well worth it! The heart sprinkles can be found at any craft store.

Now go make this for your special Valentine!

 

Vanilla Bean Cake

Yield: 2 8” cake pans or approximately 30 cupcakes

Ingredients:
3 cups cake flour
1 tablespoon baking powder
½ teaspoon salt
1 vanilla bean, split and scraped (or 1 tablespoon vanilla paste)
16 tablespoons unsalted butter, at room temperature
2 cups sugar
5 large eggs, at room temperature
1¼ cups buttermilk, at room temperature
1 tablespoon vanilla extract

1 batch of vanilla buttercream frosting

Directions:

Preheat oven to 350. Butter and line two 8-inch pans with parchment paper. Set aside.

In a medium bowl, sift together the flour, baking powder, and salt. Place butter in the bowl of a stand mixer, fitted with a paddle attachment. Split and scrape the vanilla pod into the butter, discard pod (or reserve for another use). Beat for 3 minutes on medium-high speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl before each addition. Add the eggs one at a time. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

Spoon the batter into the prepared pans and smooth the top with an off-set spatula. Lift up the pan with the batter, and let it drop onto the counter top a couple of times to burst any air bubbles and allowing the batter to settle. Center the pans onto the lower third of the oven and let bake 45 to 50 minutes or until the cake is lightly brown on top and comes away from the sides of the pan and a skewer inserted in the center comes out with moist crumbs attached.

Let cool completely in the pans before removing the cakes and frosting.

Source: Confections of a Foodie Bride

 

 

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PostHeaderIcon Vanilla Cupcakes with Vanilla Buttercream Frosting

These are my go-to tried and true vanilla cupcakes! I have made these too many times to count and they have always been devoured within minutes.

These cupcakes are very simple to make and it’s great that I always have all of the ingredients on hand. I love to substitute vanilla paste for vanilla extract in most of my recipes. Vanilla paste provides those beautiful vanilla seeds/flecks (and an amazing vanilla flavor) that you would get if you used expensive vanilla beans. You can find vanilla paste all over but I usually get mine from Williams Sonoma.

Last but not least, the frosting! It is AMAZING! I actually came up with this recipe since every other recipe I tried tasted more like butter than delicious buttercream frosting. I think my husband and I both gained a few pounds while testing this frosting again and again. But it was worth it! I’m happy to say this is the only buttercream I will ever make!

 

 

 

Vanilla Cupcakes

Yield: 12 cupcakes

Ingredients:

1/2 cup unsalted butter, at room temperature

2/3 cup sugar

3 eggs

1 teaspoon vanilla extract (or vanilla paste!)

1 1/2 cups all-purpose flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 cup milk

Directions:

Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
In the bowl of your electric mixer, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed. 

Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.  Remove from the oven and allow to cool in pan 5 minutes.  Transfer cupcakes to a wire rack and allow to cool completely.

Prepare frosting.  Decorate cooled cupcakes as desired.

Source: cupcakes: adapted from Joy of Baking

My Favorite Vanilla Buttercream Frosting!

Yield: enough frosting for 24 cupcakes

Ingredients:

1 stick unsalted butter, softened

5-6 cups confectioners’ sugar (20 oz)

pinch of salt

2 Tablespoons vanilla extract

1/2 cup heavy cream

Directions:

In a stand mixer fitted with a whisk attachment, beat butter at medium-high speed until smooth, about 20 seconds.

Slowly add the rest of the ingredients a little at a time. I usually start by adding a cup of confectioners’ sugar along with the salt and vanilla extract. Then I add 1/4 cup heavy cream, slowly add in more confectioners’ sugar and heavy cream until all 5-6 cups (or so) of confectioners’ sugar and 1/2 cup of heavy cream are added. (Do not add all 5-6 cups of confectioners’ sugar at once or you’ll have a mess)

Increase the speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down the bowl once or twice.

Decorate cooled cupcakes as desired.

Source: Melissa Bakes Original

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PostHeaderIcon Pumpkin Spice Cupcakes with Cream Cheese Frosting

This year is flying by! It’s hard to believe it’s already November 5th…….which means only 49 more days til Christmas (but who’s counting?)!

These pumpkin cupcakes are a delicious treat for any Halloween or Thanksgiving party! I never thought I liked pumpkin until I ate these, now I can’t get enough of them. These are a must-try!

Pumpkin Spice Cupcakes with Cream Cheese Frosting

Yield: about 24-30 cupcakes
Ingredients:

For the cupcakes:
2 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. baking powder
2 tsp. ground cinnamon
¼ tsp. freshly grated nutmeg
¼ tsp. ground cloves
1 tsp. salt
1 (15 oz.) can pumpkin puree
1 cup sugar
1 cup packed light brown sugar
1 cup canola or vegetable oil
4 large eggs

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
2 tsp. vanilla extract
2½ cups confectioners’ sugar

Directions:
To make the cupcakes, preheat the oven to 350°F.  Line cupcake pans with paper liners.  In a medium bowl, sift together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves and salt.  Set aside.  In the bowl of an electric mixer, blend together the pumpkin, granulated sugar, brown sugar and oil. Add the eggs one at a time, beating well after each addition.  With the mixture on low speed, add the flour mixture in two additions, mixing just until incorporated.

Fill the cupcake liners about three-quarters full.  Bake until the cupcakes are golden and a toothpick inserted into the center comes out clean, 18-20 minutes.  Transfer the pans to a wire rack and let cool for 10 minutes, then remove the cupcakes from the pans and let cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla extract.  Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired.

Source: Annie’s Eats

 

 

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