Category Archives: Cupcakes

Chocolate Chip Cupcakes with Cookie Dough Frosting

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These are brown sugar cupcakes with chocolate chips in them and cookie dough frosting…

In case you ever feel like eating cupcakes that taste like a chocolate chip cookie! 🙂

Chocolate Chip Cupcakes

Makes 12 cupcakes

Ingredients

3/4 cup (1-1/2 sticks) unsalted butter, room temperature

3/4 cup light brown sugar

2 large eggs, room temperature

1-1/3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup milk

1 teaspoon vanilla extract

1/2 cup chocolate (or white chocolate) chips

Directions

Preheat oven to 350 degrees. Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds after each. Whisk together flour, baking powder, baking soda, and salt in a bowl. Measure out milk and vanilla together. Add about a fourth of the flour to the butter/sugar mixture and beat to combine. Add about one third the milk/vanilla mixture and beat until combined. Repeat, alternating flour and milk and ending with the flour mixture.  Fold in chocolate chips.  Fill baking cups and bake for 20-22 minutes until golden and the cake springs back when lightly touched.

Cookie Dough Frosting

Ingredients

1 1/2 sticks unsalted butter, at room temperature
6 tbsp light brown sugar
1 3/4 cups confectioners’ sugar
1 tbsp. milk
1 1/2 tsp. vanilla extract
Mini chocolate chips (for decoration)

Directions

Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy.  Beat in the powdered sugar until smooth.  Beat in the milk and vanilla extract until smooth and combined. Frost the cupcakes and sprinkle with mini chocolate chips.

Modified from: Hello Baker   (cupcakes) and KevinandAmanda (frosting)

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July 4th Cupcakes

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These cupcakes were so much fun to make and eat.  I wanted to cut them all open to see how the layers looked… each one was different!  I simply made my white cupcakes recipe and then divided the batter into three bowls- I added red powdered color to one and blue gel color to another, keeping the last white. Simply layer each color in baking cups and bake as normal. I topped them with white butter cream frosting and red, white, and blue star sprinkles.  I’m excited to try this with other colors for other holidays. 🙂

Happy Independence Day!!

Cookies and Cream Cupcakes with Cream Cheese Frosting

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Very fun dessert! The Oreo at the bottom was my favorite part. 🙂

Cookies and Cream Cupcakes

Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped 

For the frosting:
8 oz. cream cheese, at room temperature
6 tbsp. unsalted butter, at room temperature
1 tbsp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F.  Line the wells of two cupcake pans with 24 paper liners.  Place an Oreo halve in the bottom of each liner, cream side up.  In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside.  In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes.  Blend in the egg whites one at a time, beating well after each addition.  Blend in the vanilla extract.  With the mixer on low speed, beat in half of the dry ingredients just until incorporated.  Add the milk and beat just until combined, then mix in the remaining dry ingredients.  Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners.  Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean.  Allow to 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 and beat on medium-high speed until smooth, about 1 minute.  Blend in the vanilla extract.  Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes.  Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired.  Sprinkle with Oreo crumbs and garnish with Oreo halves.

From: Annie’s Eats

This recipe is supposed to yield 24 cupcakes but I was able to make 32.

French Vanilla Cupcakes

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This recipe is the result of a lot of experimenting and taste tests!

French Vanilla Cupcakes

Ingredients

  • 1 cup whole milk, at room temperature
  • 3 large eggs, at room temperature
  • 2 teaspoons french vanilla blend extract
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1½ cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (1½ sticks), softened
  • 1 small package, french vanilla pudding

Directions

1. Set oven rack in middle position. Heat oven to 350 degrees.

2. Pour milk, eggs, and extracts into a small bowl and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs.

4. Add the milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer). Add pudding and mix.

5. Fill cupcake liners about 2/3 full. (I used an ice cream scoop to keep them even.) Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes.

Strawberry Cupcakes

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A few years ago, I modified a strawberry cupcakes recipe that started with white cake mix.  They were really good!  But then I lost the recipe.  Recently, my friend Kim found it but in the meantime we’d decided to do a comparison of several recipes and decide which one we liked best.  This recipe is different from most strawberry cake or cupcakes in that it truly tastes like fresh strawberries.  It’s basically a really moist yellow cake with fresh strawberries folded into the batter.  I pulsed the strawberries in the food processor a few times (instead of chopping them) and was happy with the results.  I did not top them with strawberry frosting.  I used my regular buttercream and just added a little pink coloring to it.  I actually planned to add a small amount of pureed strawberries to it and a few slices on top but I ran out of strawberries.  This was okay though because I don’t usually care for frosting that is the same flavor as the cake unless it’s vanilla on vanilla. 🙂

Stay tuned for the next recipe test!

Strawberry Cupcakes

Yield: about 18 cupcakes

Ingredients:
2 ½ cups cake flour
1 tsp. baking soda
¼ tsp. salt
½ cup unsalted butter
1 ½ cups sugar
2 eggs
1/3 cup buttermilk
¼ cup oil
1 tsp. vanilla extract
2 cups chopped strawberries

Directions:
Preheat the oven to 350°.  Line cupcake pans with paper liners.

Sift flour, salt and baking soda into a medium bowl.  Set aside.  In the bowl of an electric mixer, cream butter and sugar until light and fluffy.  Add eggs one at a time until combined.  Add buttermilk, oil and vanilla and beat until combined.  Add flour mixture and stir until just combined.  Fold in chopped strawberries.  Fill cupcake wells ¾ full with batter.  Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

From: Annie’s Eats

White Cupcakes with Buttercream

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I made these cupcakes for Austin’s 4th birthday and they turned out great.  The almond extract really gives them a nice flavor. I will probably try them again with just vanilla but these were delicious and very well received at the party. They were the exact texture that I was looking for. Easy recipe and they bake fast!

White Cupcakes

Ingredients

  • 1 cup + 2 tablespoons whole milk, at room temperature
  • 6 large egg whites (¾ cup), at room temperature
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla extract
  • 2 1/4 cups cake flour
  • 1½ cups + 2 tablespoons granulated sugar (11.35 ounces)
  • 4 teaspoons baking powder
  • 1 teaspoon table salt
  • 12 tablespoons unsalted butter (1½ sticks), softened but still cool

Directions

1. Set oven rack in middle position. Heat oven to 350 degrees.

2. Pour milk, egg whites, and extracts into 2-cup glass measure, and mix with fork until blended.

3. Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.

4. Add all but ½ cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1½ minutes. Add remaining ½ cup of milk mixture and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.

5. Fill cupcake liners about 2/3 full. (I used an ice cream scoop to keep them even.) Bake until thin skewer or toothpick inserted in the center comes out clean, 15-17 minutes.

Makes 24 cupcakes

From: That’s The Way the Cookie Crumbles

This is the buttercream recipe that I’ve used before but never posted. 🙂

Wilton’s Buttercream Icing

Ingredients:

  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) butter or margarine softened
  • 1 teaspoon clear vanilla extract
  • 4 cups sifted confectioners’ sugar (approximately 1 lb.)
  • 2 tablespoons milk

Makes: About 3 cups of icing.

instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

From: Wilton

I also topped these cupcakes with Hershey’s Perfectly Chocolate chocolate frosting and they turned out very well.


Pink Lemonade Cupcakes and Lemon Buttercream Icing

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These cupcakes were kind of tart but I still liked them enough to make them again.  Next time, I will just use some water to dilute the lemonade.  This is another easy recipe that starts with a cake mix. 🙂

Pink Lemonade Cupcakes

Ingredients
1 1/8 cup (9 oz) frozen Pink Lemonade Concentrate, thawed*
White cake mix (yes, the boxed stuff)
3 egg whites
2 Tbsp vegetable oil
Non-stick spray
Lemon Buttercream Icing

* For a less tart cupcake (and these babies do pack a punch), try reducing the amount of pink lemonade. 3/8 cup water and 3/4 cup pink lemonade will cut the tartness.

Directions
In a stand mixer, add the cake mix, egg whites, vegetable oil, and the pink lemonade concentrate. Mix on low for about 30 seconds and then increase to medium speed for 90 seconds (the batter will still be a bit lumpy; take care not to overmix so you don’t end up with dry cupcakes).

Spray each cupcake liner with the non-stick spray and spoon the batter into a prepared muffin pan (fill the cups between 2/3 and 3/4 full). Bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the icing and ice the cupcakes.

I used vanilla icing because I have a thing about having the same flavor cake and frosting- it’s usually too much for me. 🙂

But here is the recipe for Lemon Buttercream Icing:

3 cups + 3 Tbsp confectioner’s sugar
1 stick unsalted butter at room temperature
1/8 tsp salt
2 Tbsp lemon juice
Red food color (to color icing and sugar, optional)
1/4 cup granulated sugar (optional)

Add the butter, confectioner’s sugar, salt, lemon juice, and food coloring (if using) to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy and uniformly pink. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

 

From: Confections of  a Foodie Bride