Archive for the ‘Cakes & Cupcakes’ Category

PostHeaderIcon Candy Corn Cupcakes

I’ll admit it, I do not like candy corn. There, I said it! But these cupcakes do not taste like candy corn, they only look like candy corn since the cupcake base is yellow and orange and topped with white frosting. The cupcake base is my favorite vanilla bean cupcake and it’s topped with delicious buttercream frosting!

These would be great for a Halloween party or a Birthday party in October!

Please contact me if you’re interested in ordering!

To make these I used my favorite vanilla cupcake recipe and vanilla buttercream frosting recipe.

I just colored half of the cupcake batter orange and the other half yellow. Then fill the cupcake liners with the yellow batter first and top with the orange batter. Bake as directed and top with buttercream frosting!

Easy and adorable!

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PostHeaderIcon Chocolate Cupcakes with Vanilla Buttercream

These are literally one of THE BEST cupcakes I have ever had! The cupcake base is so chocolatey it reminds me of a brownie (the best brownie I’ve ever had)! My husband doesn’t like chocolate cupcakes (weird, right?) but when he tried these he ate THREE of them right in a row! (The cupcakes pictured above are mini but he ate three full-size cupcakes!) :) The buttercream frosting on top is quite literally the perfect combination to the base.

These are a must-try!

Amazing Chocolate Cupcakes

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, 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 Red Velvet Cupcakes

These Red Velvet Cupcakes are very moist, light, and topped with an oh-so-delicious cream cheese frosting!

I made them for a friend of mine who absolutely LOVES red velvet cupcakes. She buys them occasionally at a cafe near her work (I will not name names) but she said mine were so much better!

The cupcakes pictured above are mini cupcakes but I can make them in regular size as well. I love making mini cupcakes since they look so cute and you don’t feel guilty eating a bunch of them (I don’t at least)! :)

Red Velvet Cupcakes

Yield: about 24 cupcakes

Ingredients:
For the cake:
2½ cups cake flour
1½ cups sugar
1 tsp. baking soda
1 tbsp. cocoa powder
1 tsp. salt
2 large eggs
1½ cups vegetable oil
1 cup buttermilk
2 tbsp. (1 oz.) liquid red food coloring
1 tsp. vanilla extract
1 tsp. distilled white vinegar

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

Directions:
Preheat the oven to 350° F.  Line cupcake pans with paper liners.  In a medium bowl, combine the cake flour, sugar, baking soda, cocoa powder and salt; whisk to blend.  In the bowl of an electric mixer, combine the eggs, vegetable oil, buttermilk, food coloring, vanilla and vinegar.  Beat on medium speed until well blended.  Mix in the dry ingredients on low speed and beat until smooth, about 2 minutes.

Divide the batter evenly between the prepared liners.  Bake, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean, about 18 minutes.  Let cool in the pans 5-10 minutes, then transfer to a wire rack to 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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PostHeaderIcon Carrot Cupcakes with Cream Cheese Frosting!

I’m not sure how to describe these cupcakes to do them justice…

…..well, they are life-changing. You may think that’s an odd thing to say about a cupcake but if you devoured ate one of these you would completely agree. The cupcake is moist and perfectly spiced! It is topped with an incredible cream cheese frosting that compliments the cupcake perfectly. The cupcakes pictured above are mini-cupcakes but I make them in regular size as well.

I always make the little carrots to top each cupcake. I think it adds a nice finishing touch and they taste delicious!

A friend of mine ordered 50 of these cupcakes (regular size) and I was thrilled to be able to make them again! She said her family LOVED them and she called them “crack cupcakes” because they are so addicting! :)

Carrot Cupcakes

Yield: about 20-22 cupcakes
Ingredients:
For the cupcakes:
2½ cups (12.5 oz) all-purpose flour
1¼ tsp. baking powder
1 tsp. baking soda
1¼ tsp. ground cinnamon
½ tsp. grated nutmeg
1/8 tsp. ground cloves
½ tsp. salt
1 lb. (6-7 medium) carrots, peeled
1½ cups (10.5 oz) granulated sugar
½ cup packed light brown sugar
4 large eggs
1½ cups canola or vegetable oil

For the frosting:
12 oz. cream cheese (not softened)
7½ tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
3¾ cups confectioners’ sugar

Directions:
Preheat the oven to 350° F.  Line two cupcake pans with cupcake liners.  In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.

In a food processor fitted with a shredding disk, shred the carrots (about 3 cups).  Add the carrots to the bowl with the dry ingredients and set aside.  Wipe out the bowl of the food processor and fit with the metal blade.  Process the sugars and eggs until frothy and thoroughly combined, about 20 seconds.  With the machine running, add the oil in a steady stream through the feed tube.  Continue to process until the mixture is light in color and well emulsified, about 20 more seconds.  Transfer the mixture to a large mixing bowl.  Stir in the carrots and dry ingredients until incorporated and no streaks of flour remain.

Scoop evenly into the prepared cupcake liners.  Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean.  Let cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.

To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter 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 cupcakes when cooled.

Source: Annie’s Eats

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PostHeaderIcon Vanilla Cupcakes with Chocolate Buttercream

A moist vanilla cupcake topped with delicious chocolate buttercream frosting, what more could you ask for?

I made these for a family friend. Her birthday was coming up so I asked what her favorite type of cupcake was. She responded with a vanilla cupcake with chocolate frosting – yum! Once I made these cupcakes I had to try three one…..and the chocolate buttercream was INCREDIBLE! The two compliment each other perfectly!

 

 

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PostHeaderIcon Chocolate Chip Cookie Dough Cupcakes

Chocolate Chip Cookie Dough Cupcakes! I think I just drooled a little while typing the name of these cupcakes, they were that good! They begin with a brown sugar-chocolate chip cupcake base, filled with eggless cookie dough, and topped off with cookie dough buttercream! If I had the ingredients in the house right now I would stop typing and make them again (and eat all of them)……..

I made these cupcakes (along with the onesie sugar cookies) for my friend’s baby shower. Since her shower was on the 4th of July I couldn’t resist decorating them to fit the occasion!

Chocolate Chip Cookie Dough Cupcakes

Yield: 24 cupcakes

Ingredients:

For the cupcakes:
3 sticks unsalted butter, at room temperature
1½ cups light brown sugar, packed
4 large eggs
2 2/3 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
1 cup milk
2 tsp. vanilla extract
1 cup chocolate chips (semisweet or bittersweet)

For the filling:
4 tbsp. unsalted butter, at room temperature
6 tbsp. light brown sugar, packed
1 cup plus 2 tbsp. all-purpose flour
7 oz. sweetened condensed milk
½ tsp. vanilla extract
¼ cup mini semisweet chocolate chips

For the frosting:
3 sticks unsalted butter, at room temperature
¾ cup light brown sugar, packed
3½ cups confectioners’ sugar
1 cup all-purpose flour
¾ tsp. salt
3 tbsp. milk
2½ tsp. vanilla extract

Directions:

To make the cupcakes, preheat the oven to 350° F.  Line two cupcake pans with 24 paper liners.  In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and brown sugar.  Beat together on medium-high speed until light and fluffy, about 3 minutes.  Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.

Combine the flour, baking powder, baking soda, and salt in a medium bowl.  Stir together to blend.  Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and ending with the dry ingredients, mixing each addition just until incorporated.  Blend in the vanilla.  Fold in the chocolate chips with a spatula.

Divide the batter evenly between the prepared cupcake liners.   Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.  Allow to cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.

To make the cookie dough filling, combine the butter and sugar in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 minutes.  Beat in the flour, sweetened condensed milk and vanilla until incorporated and smooth.  Stir in the chocolate chips.  Cover with plastic wrap and refrigerate until the mixture has firmed up a bit, about an hour.

To fill the cupcakes, cut a cone-shaped portion out of the center of each cupcake.  Fill each hole with a chunk of the chilled cookie dough mixture.

To make the frosting, beat together the butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment until creamy.  Mix in the confectioners’ sugar until smooth.  Beat in the flour and salt.  Mix in the milk and vanilla extract until smooth and well blended.

Frost the filled cupcakes as desired.

Source: Annie’s Eats

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