Yellow Cupcakes with Buttercream Frosting

I wanted to make some cupcakes for St. Patricks day Weekend.  

These turned out perfectly!!

The icing was thick and creamy.

The cupcake was moist and vanila-y.

LOVE LOVE LOVE!

Ingredients:
makes 24 cupcakes

2 1/3 c all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 c butter, room temp

1 1/4 c sugar

3 eggs

1 tsp vanilla

2/3 c milk

Instructions:

1. Whisk flour, baking powder and salt.  Set aside
2. In a large bowl, beat butter and sugar.  Add eggs one at a time.  Mix in vanilla.
3. Alternating, add milk and flour. Flour mixture 1/3 at a time and milk, about 1/2 at a time.
4. Beat until just blended.
5. Fill muffin cups 2/3 full.
6. Bake 20-25 minutes.  Cool in pans for 5 minutes.  Place on cooling racks to completely cool.

Buttercream Frosting
Frosts 24 cupcakes

6 c powdered sugar

2/3 c butter, room temp

1 Tbsp vanilla

3-4 Tbsp milk

Instructions:

1. In a large bowl, beat 2/3 c butter and 6 c powdered sugar.  Mix in vanilla and 3 Tbsp milk.
2. Beat Frosting until smooth and spreadable.  If too thick, add more milk, a few drops at a time.

Chocolate-Sour Cream Cupcakes with Cream Cheese Frosting

Thursday night I was in a baking MOOD! 

And usually when I'm in a baking mood I like to challenge myself.

Cupcakes are challenging to me because I've had some recipes totally fail on me.

Also I never know how much to fill the cupcake liners---most times they overflow and bake flat :(

So I bought a cupcake scooper that has made my cupcakes the PERFECT height!

You can find the scooper HERE

I either level it of with a knife or scrape it against the side to the level off the scooper, 

so that ALL of my cupcakes come out at the same height.

That scooper has made making cupcakes SOOOO much easier!

AND----the cupcakes are DELICIOUS!

Who doesn't love cream cheese frosting?

It's my favorite!

Ingredients:
makes 24 cupcakes

Cupcakes:
2 c all-purpose flour
2/3 c unsweetened baking cocoa
1 1/4 tsp baking soda
1 tsp salt
1/4 tsp baking powder
3/4 c butter or shortening
1 1/2 c sugar
2 eggs
1/2 c sour cream
1 tsp vanilla
1 c water


Cream Cheese Frosting:
frosts 24 cupcakes (about 2 1/2 c)

1 package (8 oz) cream cheese, softened
1/4 c butter or margarine, softened
1 tsp vanilla
2 tsp milk
4 c powdered sugar


Instructions:

1. Preheat oven to 350.
2. whisk 2 c flour, 2/3 c baking cocoa, 1 tsp salt, 1/4 tsp baking powder in a medium bowl.  Set aside.
3. Beat 3/4 c butter (or shortening) and 1 1/2 c sugar.  Beat 2 minutes.
4. Add 2 eggs, 1/2 c sour cream and 1 tsp vanilla.
5. Add flour mixture to bowl, alternating with 1 c water.
6. Beat until well mixed.
7. Add cupcake liners to cupcake/muffin pan.  Fill cupcake liners 2/3 full.
8. Bake 20-25 minutes.  Cool in pans for 5 minutes.  Allow to completely cool on cooling rack.

Frosting: 

1. Beat 1 pkg cream cheese, 1/4 c butter, 1 tsp vanilla and 2 tsp milk.  
2. Add 4 c powdered sugar, 1 c at a time.  
3. Beat until well mixed.
4. Frost cupcakes when they're completely cooled.

Double Chocolate Andes Mint Glazed Cupcakes

This is most definitely my favorite chocolate cupcake recipe!

It turned out super moist and chocolaty.  Plus I like the melted

 chocolate in the batter.  It makes a huge difference in the taste of the final cupcake.

To top of this delectable cupcake, I added a mint glaze!

AHHH...heaven!

and....melted Andes mint chocolate + green course sugar + chopped up Andes mints.

It gives a nice presentation and it's super yummy!

Ingredients:
makes 15 cupcakes

1/2 c unsweetened cocoa powder
2 oz milk chocolate, chopped
1/2 c boiling water
1/2 c buttermilk
1 c cake flour
3/4 tsp baking soda
1/2 tsp salt
2/3 c brown sugar
1/2 c canola oil
1/2 c sugar
2 large eggs
1 tsp vanilla

Andes Mint Chocolate Glaze:
12 Andes mints
1/4 c butter
3/4 c powdered sugar
3-4 Tbsp hot water
1/4 tsp vanilla

Instructions:

1. Line muffin tins with paper liners.
2. Combine cocoa powder and chopped chocolate in a medium bowl.
3. Pour boiling water over and whisk until smooth.  Whisk in the buttermilk.
4. In a small bowl whisk flour, baking soda and salt.
5. Using electric mixer, cream brown sugar, oil, sugar, eggs and vanilla until light and cream (about 3 minutes).
6. Beat in flour mixture, alternating with the chocolate mixture.
7. Divide batter among paper liners.
8. Bake for 18 minutes or until toothpick comes out with a few crumbs attached.
9. Cool in pans on cooling rack for 10 minutes.
10. Transfer cupcakes in cooling rack and cool completely.

To make Chocolate Mint Glaze:

1. At 15 second intervals, melt the Andes with the butter. 
2. Stir after every 15 seconds (only took 1 minute total in my microwave), whisk until glossy. 
3. Add powdered sugar and 3 Tablespoons of Water, and again, whisk until glossy. 
4. If not thin enough, add the 4th Tablespoon and whisk. Lastly, whisk in the vanilla.
5. Next, dunk your cooled cupcakes into the glaze
6. As you remove them, turn them slowly to try and get off all excess glaze.
7. They will be gorgeous and glossy when wet.
8. Dip cupcakes a 2nd time

Optional:

I also melted Andes mints to drizzle on top, 

sprinkled green course sugar and additional chopped up Andes Mints to top with!

So pretty and delicious!

Grandma Martha's Coconut Cake

My absolute favorite dessert my Grandma would make is this Coconut Cake.

I'm obsessed with coconut!

I always thought she made this cake from scratch...haha I couldn't 

believe how easy it was to make her cake!

She was almost embarrassed showing me the recipe because it wasn't homemade.

But that's how delicious it is....Tastes homemade :)

Super moist and super coconutty and I love the whipped cream on top!

So here it is!

Enjoy!

Ingredients:

1 white cake mix
1 can sweetened condensed milk
Coconut Milk - small can
8 oz. Cool Whip
1 cup shredded coconut
applesauce*

*use applesauce in place of oil when making cake


Instructions

1. Bake cake in a 9x12 inch pan according to box mix directions.
2. Mix 1 tsp or more coconut milk with your sweetened condensed milk.  
3. When cake is done poke holes with fork (or a straw) and pour 1/2 the sweetened condensed milk over cake.  
4. Wait 15 minutes, pour the other 1/2 sweetened condensed milk over the cake.
5. Cool cake.  Cover carefully and place in fridge over night.
6. When ready to eat, top with cool whip and coconut.

My sister-in-law, Mica took this picture of when she made my grandma's coconut cake!

She also has a GREAT recipe blog that she does with some of her friends, You can find it HERE!

Cream Cheese Cake Bites

Cake bites are the greatest invention!  

They became so popular after being discovered from The Sweet Tooth Fairy.

I adore their little bakery!

And they're cake bites are to die for.

I wanted to make some of my own and this recipe makes a TON!

It makes a really good Christmas gift because it makes so much and it's affordable.

These are my absolute favorite treats...next to cookies ;)

Ingredients:

1 box Rainbow Chip (Betty Crocker) Cake Mix (or your favorite cake mix)*
1 container of cream cheese frosting
1 package of chocolate bark
1 package of white chocolate bark
sprinkles, to decorate

*plus necessary ingredients on back of cake box

1. Bake cake as directed on back of box.
2. Allow cake to completely cool.
3. Crumble cake into a large bowl. Mix in 1 container of cream cheese.
4. Refrigerate for 2 hours.
5. Scoop cake mix into balls (cookie dough scoop).  Lay on a cookie sheet lined with wax paper/parchment paper. Refrigerate over night.
6. Melt chocolate in microwave as directed on back of box.
7. Roll cake bites into the chocolate, place back on cookie sheet.  Add Sprinkles.
8. Refrigerate until firm.

Pumpkin Spice Cupcakes

I never get sick of baking with pumpkin, It's always delicious!

So I decided to try Pumpkin Spice Cupcakes recipe by Chef Emeril Lagasse.

The cream cheese frosting is super creamy.

I love the texture of the cupcakes, not too airy but not too muffiny!

Perfection!

Thank YOU Emeril!

Ingredients:
makes 24 cupcakes

1 c pumpkin puree
1/2 c buttermilk
2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp pumpkin pie spice
3/4 c unsalted butter, room temp
1 c light-brown sugar
1 c sugar
3 large eggs
cream cheese frosting (below)

Cream Cheese Frosting
 
12 oz cream cheese, room temp
10 Tbsp (1 1/4 sticks) unsalted butter, room temp
1 1/2 c powdered sugar
2 tsp vanilla extract


Instructions:

1. In a medium bowl whisk 1 c pumpkin, 1/2 c buttermilk and 2 tsp vanilla extract. Set aside
2. In another medium bowl, whisk 2 c flour, 2 tsp baking powder, 1 tsp baking soda and 2 tsp pumpkin pie spice. Set aside.
3. In a large bowl, beat 3/4 c butter, 1 c brown sugar, 1 c sugar on medium-high until light and fluffy, 3 to 5 minutes.
4. Beat in 3 eggs, 1 egg at a time.
5. With mixer on low, add to large bowl by alternating, mix in flour and and pumpkin mixture until all combined.
6. Scoop 1/4 c batter into lined muffin cups.
7. Bake in 350 degree oven for 18-20 minutes, until toothpick comes out clean.
8. Cool cupcakes in pan on wire racks for 15 minutes.
9. Remove cupcakes from pan and cool 10 minutes on wire racks or until completely cool.
10. Make frosting (below).  Pipe frosting onto completely cooled cupcakes.

Frosting: 
makes 3 cups

1. Beat 12 oz cream cheese and 10 Tbsp butter until smooth, about 4 minutes.
2. With mixer on low, beat in 1 1/2 c powdered sugar and 2 tsp vanilla extract until fluffy, about 5 minutes.

Instructions with pictures

In a medium bowl whisk 1 c pumpkin, 1/2 c buttermilk and 2 tsp vanilla extract. Set aside

In another medium bowl, whisk 2 c flour, 2 tsp baking powder, 

1 tsp baking soda and 2 tsp pumpkin pie spice. Set aside.

In a large bowl, beat 3/4 c butter, 1 c brown sugar, 

1 c sugar on medium-high until light and fluffy, 3 to 5 minutes.

Beat in 3 eggs, 1 egg at a time.

With mixer on low, add to large bowl by alternating, mix in 

flour and and pumpkin mixture until ALL combined.

Scoop 1/4 c batter into lined muffin cups.

Bake in 350 degree oven for 18-20 minutes, until toothpick comes out clean.

Cool cupcakes in pan on wire racks for 15 minutes.

Remove cupcakes from pan and cool 10 minutes 

on wire racks or until completely cool.

Frosting: 

Beat 12 oz cream cheese and 10 Tbsp butter until smooth, about 4 minutes.

With mixer on low, beat in 1 1/2 c powdered sugar and 

2 tsp vanilla extract until fluffy, about 5 minutes.

Pipe cream cheese frosting onto cooled cupcakes, right before serving.

Cream-Cheese Filled Snickers Cupcakes

I LOVE Snickers! 

These crunchy, caramel, chocolaty candies add so much to these cupcakes!

And the cupcakes are so DIVINE with the Cream-cheese/ Snickers filling inside the middle.

This is definitely no boring cupcake!

I'm in LOVE!

Ingredients:
makes 24 cupcakes

Cream-Cheese Filling
2 packages (3 oz each) cream cheese, softened
2 Tbsp powdered sugar
1 egg
2 Snickers bars

Cupcakes
1 1/2 c flour
1 cup sugar
1/3 c baking cocoa
1 tsp baking soda
1/2 tsp salt
1 c buttermilk
1/2 c vegetable oil
1 tsp vanilla

Frosting
1/3 c brown sugar
1/2 c butter
3 Tbsp milk
1 1/2 c powdered sugar
2 Snickers bar

Instructions:

1. Filling: Beat 2 packages cream cheese, 2 Tbsp powdered sugar and 1 egg.  
2. Finely chop the Snickers bars.  Add to Filling. Set filling aside.
3. Cupcakes: In a separate bowl, whisk 1 1/2 c flour, 1 c sugar, 1/3 c baking coca, 1 tsp baking soda and 1/2 tsp salt.
4. Add 1 c buttermilk, 1/2 c vegetable oil and 1 tsp vanilla.
5. Beat cupcake batter for 2 minutes on medium.
6. Fill cupcake liners 1/2 way. Add spoonful of filling into the center of the batter in each cup.
7. Bake in 350 degree oven for 23-25 minutes.
8. Cool in pans for 15 minutes.
9. Frosting: Melt 1/2 c butter and 1/3 c brown sugar in pan until it starts to boil.
10. When brown sugar is nice and cool, beat 3 Tbsp milk and 1 1/2 c powdered sugar into brown sugar. (Add more powdered sugar by spoonfuls if necessary.)
11. Ice cupcakes and sprinkle cupcakes with chopped up Snickers chunks.

Instructions with pictures

Filling: Beat 2 packages cream cheese, 2 Tbsp powdered sugar and 1 egg.  

Finely chop the Snickers bars.  Add to Filling.

Set filling aside.

Cupcakes: In a separate bowl, whisk 1 1/2 c flour, 1 c sugar, 1/3 c baking coca, 1 tsp baking soda and 1/2 tsp salt.

Add 1 c buttermilk, 1/2 c vegetable oil and 1 tsp vanilla.

Beat cupcake batter for 2 minutes on medium.

Fill cupcake liners 1/2 way. Add spoonful of filling into the center of the batter in each cup.

Bake in 350 degree oven for 23-25 minutes.

Cool in pans for 15 minutes.

Frosting: Melt 1/2 c butter and 1/3 c brown sugar in pan until it starts to boil.

Let brown sugar cool.

Beat 3 Tbsp milk and 1 1/2 c powdered sugar into brown sugar. 

(Add more powdered sugar by spoonfuls if necessary.)

Ice cupcakes and sprinkle cupcakes with chopped up Snickers.