Category Archives: Cupcakes

Chocolate Chip Cupcakes with Cookie Dough Frosting


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


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


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


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)


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)

July 4th Cupcakes


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


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

Cookies and Cream Cupcakes

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

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


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

French Vanilla Cupcakes


  • 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


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


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

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

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


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


  • 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


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


  • 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.


(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



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

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.

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

Brown Sugar Angel Food Cupcakes



I’ve always loved angel food cake and when I saw this recipe, I could not wait to try it. I love brown sugar and cinnamon.  They turned out really well! Naturally, the brown sugar and cinnamon makes them taste completely different from regular angel food cake. But it’s a great twist and they are delicious! I really enjoyed them and they made for a great fat free treat. I had to freeze them immediately to keep from eating them all!

Brown Sugar Angel Food Cupcakes


  • 10 egg whites, about 1 1/2 cups, room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 2 cups light or dark brown sugar, packed
  • 1 teaspoon ground cinnamon
  • 1 1/4 cups cake flour
  • Directions

    Line 24 muffin pan cups with paper liners. Heat oven to 350°.

    Press the brown sugar through a sieve; set aside.

    Beat egg whites and vanilla together in a large mixing bowl on high just until foamy.

    Add cream of tartar and salt. Beat until soft peaks form. (Soft peaks will curl over slightly.)

    Sprinkle half of the sugar over the egg white mixture and beat until stiff peaks form.

    Sift the cake flour and combine with remaining sugar and cinnamon.

    Gently fold the sugar and flour mixture, a little at a time, into the egg white mixture.

    Spoon into the prepared pans and bake for about 20 minutes, or until the cupcakes spring back when lightly touched with a finger.

    Makes about 2 dozen cupcakes.


    Vanilla Cupcakes with Perfectly Chocolate Frosting


    I made these cupcakes for Father’s Day weekend. I make Hershey’s “Perfectly Chocolate” chocolate cake all the time but I never make the frosting because I don’t like chocolate on chocolate. I was happy when my mother in law asked for these cupcakes because it meant I could make the frosting recipe for a change.

    Vanilla Cupcakes


    · 3 cups sifted cake flour

    · 2 1/2 teaspoons baking powder

    · 1/2 teaspoon salt

    2 tablespoons meringue powder

    · 2/3 cup butter or margarine, softened

    · 1 1/2 cups granulated sugar

    · 3 eggs

    · 1 1/2 teaspoons Pure Vanilla Extract

    · 1 1/4 cups milk

    · 1 package vanilla instant pudding


    1. Preheat oven to 350°F.

    2. Line pan with baking cups.

    3. Sift together flour, baking powder, meringue powder and salt; set aside.

    4. In large bowl, cream butter and sugar with electric mixer until light and fluffy.

    5. Add eggs and vanilla; mix well.

    6. Add flour mixture alternately with milk, beating well after each addition. Add pudding. Continue beating one minute.

    7. Pour into prepared cups.

    8. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.

    9. Cool 10 minutes.

    10. Turn out onto cooling rack; cool completely.

    Makes 24 standard cupcakes

    Hershey’s “Perfectly Chocolate” Chocolate Frosting

    1 stick (1/2 cup) butter or margarine
    2/3 cup HERSHEY’S Cocoa
    3 cups powdered sugar
    1/3 cup milk
    1 teaspoon vanilla extract

    Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

    Cupcake recipe altered from

    Frosting recipe from:

    Wilton’s “Just Cupcakes” Course


    I’ve wanted to take a cake decorating class for a long time and never got around to it.  In the meantime, I’ve decorated a few cakes over the past couple of years and ended up teaching myself a few things.  One day, I bought some pastry bags and decorator tips and played around to see what I could do.  Today, I finally attended a class.  I chose the cupcakes class because, well- I love cupcakes!  I also wanted to learn how to make cupcake cakes. I did not get to actually make one though.  I just watched the instructor make one.  It was pretty cool- she made a butterfly in about 15 minutes! I know the same cake would have taken me two hours.  I can’t wait to make my own.  Shania wants one for her birthday (which is in July) so I’ll get to make one soon.  Actually, I’ll probably make a practice one mostly because I don’t want to wait that long!

    Anyway…. back to the class.  It was one of the fast track courses which takes place all in one day.  It was three hours long.  This was great in terms of fitting it into my schedule but it ended up feeling very rushed.  The instructor demonstrated a few techniques and then told us to practice them on our cupcakes.  We weren’t required to do anything specific.  I mostly did what she had shown us but I had to throw the baseball one in there in honor of Austin’s recent themed baseball birthday party. 🙂 I got bored with the pink frosting (the blue, yellow and purple cupcakes were airbrushed) but I didn’t have time to mix other colors, except for a small amount of the red.  I didn’t finish decorating all of the cupcakes I had and the ones I did were done in a bit of a hurry so I wasn’t entirely pleased with them. But, since I was just bringing them home to eat them, I guess I won’t lose sleep over it.   

    Overall, I didn’t learn anything too groundbreaking in terms of decorating but I learned a few basic tips and it was a lot of fun!  It was nice to have a reason to practice and play around with different tips.  I liked the cupcake cake demo and it motivated and excited me to try my own soon.  I also came home with a new icing recipe and some decorator tips, bags, etc.  The store where the class was held (Cake Art Party Store in Tucker, Georgia) was awesome- they had so much great stuff! I’ve been missing out by just going to Michael’s.    

    There was one major problem with the class- I had a hard time not eating all of the cupcakes! Especially after the first couple ones were frosted.  I had to talk myself out of eating one in the car on the way home. 🙂