Cake Batter Cupcakes.
Yep you read it right folks. Cupcakes with even more cake batter injected inside! Start with a basic vanilla cupcake; core and fill the cupcake with more batter (the safe kind!):
1 1/2 cups all-purpose flour
2/3 cup yellow cake mix
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup granulated white sugar
1 teaspoon pure vanilla extract
2 tablespoons sprinkles
4-8 tablespoons water
In a medium bowl, cream together butter and sugar for 2-3 minutes until light, fluffy, and pale yellow. Mix in salt, flour, cake mix, sprinkles, and vanilla. Add water one tablespoon at a time, mixing after each, until you reach cookie dough consistency.
I topped them with a sweet vanilla icing and then sprinkled with rainbow jimmies for extra cake fun! 🙂 They were another fan favorite. Hope you enjoy!
I love making different flavors of cupcakes, but I also like decorating. Now this hardly counts because it’s super simple; but I made a vanilla cupcake and iced it with vanilla icing. Then used red gel to add my favorite logo of all time 😉 Tasted as good as they looked! Go Cards!
Two things that go great together. Mint & Oreo. Trust me, have you ever had a mint oreo blizzard? SO YUM.
I made a chocolate fudge cupcake and filled it with mint oreo cream (I used this oreo fluff recipe and added a little mint extract–start small a very little goes a very long way!). I spread a little vanilla buttercream over the top and then dipped it in crushed mint oreos. I think these are best served straight out of the refrigerator with a big glass of milk! Yum!
Nutella Cupcakes. I love Nutella; but I didn’t know how much I loved Nutella, until I made these cupcakes. Seriously. Best. Cupcakes. Ever. Hands down, these have been my favorite this month! Thank you pinterest!
I yet again used a chocolate cake mix and baked the cupcakes as directed. I cored out the middle and filled it with straight Nutella (Yum, already!). Then I topped them with this DELICIOUS Nutella Buttercream. Finally, I stuck in a piece of chocolate hazelnut candybar in the top for fun. They were AMAZING, if I do say so myself!
2 sticks unsalted butter, softened
1 13-ounce jar of Nutella
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
6-8 tablespoons heavy cream or milk
1. In a large mixing bowl, cream butter and Nutella until well combined. Slowly add in confectioner’s sugar, and continue creaming until well blended.
2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 3-5 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Tonight I made 4 different cupcakes out of one box mix. I like using box mixes whenever possible because they’re so quick and easy. Plus they are really easy to spruce up! I mixed up a vanilla cupcake box mix as directed then I split it equally into 4 different bowls.
Cinnamon with sweet cream icing. I mixed about 1.5 tsp cinnamon into the mix. I filled the cups up almost all the way to the top and baked them as directed. When the cooled I sliced the top off the cupcake and cut a heart shape into the top. I iced the cupcakes (with the tops cut off) with a sweet cream icing and placed the top of the cupcake over the icing. Finally sprinkle with a little extra cinnamon and enjoy!
Lemon Raspberry. I added the zest of one lemon into the vanilla cake batter and then added a dollop of raspberry pie filling into the middle of the batter. Finally bake as directed and you are good to go! These were so easy and so good! I love the citrus and raspberry flavors together.
Cookie Filled Vanilla Cupcakes. I added just a little extra vanilla to this cupcake for a strong vanilla flavor. I filled the cupcake tins about half full with the batter and then mixed up some cookie dough (Mix 1 1/2 cups all-purpose flour, 1/4 teaspoon baking soda, and 1/4 teaspoon sea salt, set aside; Cream 1/2 cup softened butter, 1/4 cup white sugar, and 1/2 cup brown sugar; Add 1 egg and 2 teaspoons vanilla extract and mix until smooth; Mix in the flour mixture just until combined; and fold in 1 cup miniature semisweet chocolate chips). I scooped a spoonful of cookie dough on top of the cake batter and pushed it down to the batter came up around the cookie dough. Bake as directed and ice with chocolate icing (I used the kind out of the tub…shhh!).
Finally, I just put the extra cookie dough into the cupcake tins and baked them just as is. I topped them with a little vanilla icing and drizzled with melted chocolate chips. They turned out delicious! The cupcake was a really dense almost muffin like consistency. I ate about half of them without any icing at all.
Have you ever had fruit pizza? I LOVE fruit pizza. Especially during the summer! So i wanted to see if I could make a similarly delicious cupcake. I made a sugar cookie cupcake (I totally cheated: I bought pillsbury sugar cookie dough and rolled it into balls and put them in the cupcake tins…bake as directed). Then I whipped up the icing:
In small bowl, 8 oz beat cream cheese, 1/3 cup sugar and 1/2 tsp vanilla with electric mixer on medium speed until fluffy.
I scooped a dollop of the icing onto the cooled cupcakes (which naturally con-caved as they cooled) and topped with strawberries. You can use any fruit that you like or any combination of fruit but strawberries are my favorite!
Cheesecake is one of my most favorite desserts EVER! So I made it into cupcakes. I literally mixed up a cheesecake (chocolate chip cheesecake to be exact) and poured it into cupcake tins. They baked really quickly! I added strawberries for a little extra touch and they turned out perfect!
I decided to keep up with the cheesecake theme so today I made chocolate cheesecake cupcakes. It was actually really easy and they turned out great as well!!
1 package (8 oz.) cream cheese, softened
1/3 c. sugar
1/8 tsp. salt
1 c. chocolate chips
1 1/2 c. all-purpose flour
1 c. sugar
1/4 c. baking cocoa
1 tsp. baking soda
1/2 tsp. salt
1 c. water
1/3 c. vegetable oil
1 Tbs. white vinegar
1 tsp. vanilla
In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips. Set aside. For cupcakes, combine flour, sugar, cocoa, baking soda, and salt. Add water, oil, vinegar, and vanilla. Mix well. Fill paper-lined muffin cups half full with batter. Top each with 2 Tbs. of cream cheese mixture. Bake at 350º for 25-30 minutes. Cool 10 minutes and remove from pan. Makes 18.
No doubt, there is no better combination than peanut butter, chocolate, and banana! I promise you, try as you might, no three things can come together with more amazing deliciousness than these three! ❤ So naturally I had to make a cupcake inspired by this wonderous trio. I used my chocolate pumpkin cupcake recipe from earlier in the month (remember think dense brownie+cake-y, fudgy goodness!) I sliced it horizontally to add a layer of PB and banana and then added another layer of PB on top of the cupcake before I added my sweet vanilla cream icing and a banana topper for good faith. This could not have been eaten without a fork and a knife, but I promise you it was AMAZING. One of my favs!
Yesterday was my sissy’s birthday! She lives in Carbondale so I had to celebrate without her. So I made this cupcake in her honor! 🙂 Happy Birthday Al!
I made a chocolate fudge cupcake and then cored it with an apple corer like this:
I filled the hole with ice cream (cake and ice cream, anyone?):
Then I iced them with creamy vanilla icing and topped with sprinkles:
And then obviously….ENJOY! 🙂
It was FINALLLY time for the Cardinals home opener! For those of you who haven’t kept up since the beginning, this means party bus, all-inclusive tickets, World Series rings, and fun, fun, fun! I have been waiting for months for this day to arrive! I was left in charge of muffins for the early morning ride, which was perfect! So today and tomorrows cupcakes are more of the muffin type; but nonetheless delicious! I made strawberry muffins and grape moscato muffins (both pinterest finds!). Sorry for the less than perfect pictures!
They went perfect with our Mimosa’s and Bloody Mary’s! 😉