Category Archives: Cupcakes

Lemonade Mini Cupcakes with Lemon Cream Cheese Frosting

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Lemonade Mini Cupcakes with Lemon Cream Cheese Frosting!

 

I had a cupcake order this weekend for a bridal shower. These Lemonade Mini Cupcakes were one of the 6 mini cupcakes I made. It was my first time making standard lemonade cupcakes but according to the bride they were one of the favorites at the shower. Spring is in the air and these are a perfect addition for any upcoming occasion this season.

 

This recipe will make 48 minis

 

Ingredients:

1  1/2 cups of AP Flour Plus 1/8 cup of AP Flour

1 teaspoon of kosher salt

2 sticks of butter (unsalted) Yes it matters :)

1 Cup of granulated sugar

1 1/2 TB Lemon Zest

1 1/2 TB of Lemon Juice (fresh is the ticket)

1/2 Teaspoon of vanilla (Mexican is my favorite)

4 whole eggs and one egg white

 

Directions:

 

1. Preheat oven to 325 degree. Line mini cupcakes tins with paper liners. Spray with Pam spray.

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2. In a medium bowl sift together salt and flour.

 

3. With an electric mixer beat butter with sugar (cream on medium high speed) until light and fluffy. Scraping down sides of bowl every few minutes.

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4. Add lemon zest and juice. Reduce speed to medium and add vanilla. Add one whole egg at  a time, beating until incorporated, scrap down the sides after each additional egg.  Now reduce speed to low.

 

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5. Add Flour mixture in batches of 1/2 cup portions, beating until completely incorporated after each addition.

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6. Divide the batter up using a number 60 scoop for perfect even baking and sizes for the cupcakes.

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Bake for 9 to 10 minutes depending on your oven test often these will be done in no time!

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7. Let cupcakes cool before frosting

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Lemon Cream Cheese Frosting!

Ingredients:

1 Package of 8 ounce cream cheese (use 1/3 fat reduced)

1/4 cup of butter (1/2 a stick)

2 TB of fresh Lemon Juice

2 Tsp of Lemon Zest

1 Teaspoon of Mexican vanilla extract

5 Cups of confections’ sugar

 

Directions:

Beat the cream cheese, butter, lemon juice, lemon zest and vanilla all together until smooth and fluffy. Add confection’s sugar 1/2 cup to a cup at a time. Beat until creamy or to preferred consistency. Add to piping bag with tip of choice create magical minis :)

 


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Pink Lady Raspberry Lemonade Cupcakes

 

Pink Lady Raspberry Lemonade Cupcakes

 

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These cupcakes are a summertime favorite!! Since it is now April, I feel as though it is time to start preparing some summer flavors!

 

Ingredients:

3 cups of Cake Flour

1 1/2 cups  AP flour

3/4 Tsp of Baking Soda

2 1/4 Tsp Baking Powder

1 1/2 Tsp of kosher salt

2 1/4 sticks of Unsalted Butter ( 1 cup plus 2 TB) (room temperature)

2 1/4 Cup of Sugar

5 Large eggs plus 3 additional yolks (room temperature)

2 cups of Buttermilk (room temperature)

2 Tsp Pure Mexican Vanilla Extract

3 Table of Pink Lemonade Powder (something like country time)

1/2 a medium Lemon zest

½ of a fresh lemon juice

 

Bake at 350 for 20 to 25 minutes for standard size cupcakes and 9- 10 minutes for mini cupcakes

 

1. Preheat oven to 350 degrees. Line standard size cupcakes or mini cupcake tins with paper liners and spray with Pam Spray.

2. Sift together flours, baking soda and powder, and salt. Set aside

3. Use an electric mixer to beat on medium high speed butter, sugar, lemonade mix. Once light and fluffy in appearance incorporate eggs one at a time, and yolks one at a time. Make sure to scrap down sides unless you have the kitchen-aid attachment that has the paddle with the spatula attached. Once the eggs are mixed into the sugar mixture start alternating with flour mixture and buttermilk on low speed. Now is a good time to add the lemon juice and zest. Add vanilla at very end you don’t want it to evaporate.

4. Divide the batter in cupcake size pan as you desire. If using standard size my go to is a scoop size number 16. Bake at 350 for 20 minutes about 10 minutes in rotate pans halfway in the baking process. Bake for 20 minutes and check with toothpick and see if it comes out clean. Let cool on wire racks. Let cool completely before filling the cupcakes with raspberry filling.

 

Pink Lemonade Frosting:

 

Add 5 Tablespoons of Lemonade concentrate

One whole lemon zest (or at least one teaspoon)

Vanilla 1 teaspoon

One pound of sugar powder ( 3 ½ cups to 4 cups of powered sugar)

1 cup butter  (2 sticks)

 

 

 

Directions: Beat butter and add sugar, when fluffy add vanilla, zest.

 

 

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Raspberry Filling Ingredients:

 

2 cups of raspberry (fresh or frozen)

3 table corn starch

1/3 cup sugar

fresh 1 teaspoon lemon Juice

1 ¼ cup water

 

Directions for filling

 

For filling, in a medium sauce pan, combine water, sugar, flour and lemon juice and mix well.Heat and stir until mixture boils and thickens.Cool completely! Stir in raspberries. (It will make a lot!).

 

To fill cupcakes, cut a small round whole, fill with raspberry filling, then replace  the  cutout of the cupcake on top of the filling Frosting will cover it up to marking.

 

 

 

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Strawberry Mimosa Cupcakes

Strawberry Mimosa Cupcakes

 

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I was asked to make mini strawberry mimosa cupcakes for a wedding shower tasting. So I knew exactly where to turn to for my research. I love Martha Stewart’s recipes and I own her cupcake recipe book.  So of course this recipe was inspired by her Strawberry Cupcakes on page 146. Years ago  I rented this cookbook at the library before I purchased it. After I made one recipe I knew I had to buy this cookbook. Here is the link below if you are interested in her cookbook as well. http://www.marthastewart.com/275736/martha-stewarts-cupcakes/@center/276944/cupcakes Continue reading →

Chocolate Agava Nectar Cupcakes

 

Chocolate Agava Nectar Cupcakes…. Plus whole wheat !
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I made these tasty treats for a special 50th Birthday !! I was requested not to use sugar so I searched high and low and found a great way to use agava nectar. Enjoy!

 

Ingredients:

2 1/4 cups – whole-wheat pastry flour

2/3 cup – unsweetened cocoa powder ( as always I love Penzey’s dutch )

1 1/2 teaspoons – baking soda

1 teaspoon – salt

1/2 teaspoon – baking powder

1/2 cup – coffee ( the coffee really enhances the chocolate flavor)

1/2 cup – canola oil

1 tsp Mexican Vanilla Extract

4 – large eggs

2 cups – Agave Nectar

1 – (8 oz) container fat free sour cream  or try one cup of greek plain fat free yogurt

 

Instructions:

Preheat oven to 350°F. Line and spray with Pam 36 cupcake tins.  Set aside. 

Combine all dry ingredients in large bowl; mix well. In a separate bowl mix coffee, oil, eggs and agave nectar until combined. Add wet ingredients into dry , beat at medium speed for two minutes. Stir in sour cream. Pour evenly in prepared cupcake tins (use a 2 oz scooper for perfection). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with your favorite frosting.

 I used the recipe below and hand-dipped the cupcakes into the frosting.

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Frosting Ingredients:

1 pound good-quality bittersweet chocolate, finely chopped ( I like trader joe’s)

2 1/3 cups heavy cream

1/4 cup Agava Nectar

Directions

  1. Place chocolate in a large heatproof bowl. Bring cream and agava nectar just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
  2. Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
  3. Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

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Delightful Carrot Cake Cupcakes

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These tasty delights are my most requested recipe for special occasions !! You will not be disappointment !! We had an office birthday today so I thought I would share the secrets to this recipe with all of you.  I have been making this recipe since 2008 and it has not let me down yet ! This time the dietitian in me decided to make a few modifications. I like to try and tweak recipes every now and again (really my husband always says “can you ever just follow a recipe?”… yeah right!).  I cut the fat in half in the recipe by using one of my all time favorite tricks by replacing half the oil with no sugar added applesauce ( which really makes the cupcakes super moist). Trust me you will not miss the extra fat.  I also thought I would increase the fiber and increase the amount of whole grains by swapping out half the AP flour for Whole Wheat Pastry flour. Also, I always, (always) use at least 1/3 rd fat reduced cream cheese if not fat free( no one will know). Next time I plan on decreasing the amount of sugar. So give them a try and tell me what you think! Happy Baking !!

 

CUPCAKES:

Ingredients

  • • 4 eggs
  • • 2 cups sugar
  • • 1/2 cup canola oil
  • • 1/2 mexican vanilla (my favorite is penzey’s)
  • • 1/2 no added sugar applesauce
  • • 1 cups all-purpose flour
  • • 1 cup whole wheat pastry flour (or if you only have whole wheat that is okay but they may be a little more dense)
  • • 1 TB  ground cinnamon (penzey’s vietnamese is my favorite)
  • • 1 teaspoon baking soda
  • • 1 teaspoon baking powder
  • • 1 teaspoon ground allspice
  • • pinch of fresh nutmeg
  • • 1/2 teaspoon salt
  • • 3 cups very finely grated carrots (the key is use the finest side of the grater)

 

 

 

CHUNKY FROSTING:

  • • 1 package (8 ounces) 1/3rd fat reduced cream cheese, softened
  • • 1/2 teaspoon of mexican vanilla
  • • 1/4 cup butter, softened
  • • 2-3 cups confectioners’ sugar
  • • 1/2 cup chopped walnuts or pecans ( I have tried both just whatever you prefer)
  • • 1/2 cup chopped raisins

Directions

  • In a large bowl, beat the eggs, sugar, applesauce, vanilla, and oil.DSC_0098
  • Mix with whisk both the flours, cinnamon, baking soda, baking powder, allspice and salt; gradually add to egg mixture.DSC_0105
  • Stir in carrots (make sure to finely grate the carrots this really adds to the taste and texture don’t sell yourself short by using the larger side of the grater).

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  • Spray with cooking spray 24  paper-lined muffin cups and fill with 2 ounce of batter (I love using my # 16 scoop or a 1/4 cup measuring cup works well too)
  • Bake at 325° for 20-25 minutes  (my oven they go for 25 minutes but check at  20 and keep checking until toothpick inserted near the center comes out clean).

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Cool for 5 minutes before removing from pans to wire racks. Wait until cupcakes have cooled completely before frosting.

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For frosting, in a large bowl, beat cream cheese, vanilla, and butter until fluffy. Gradually beat in confectioners’ sugar until smooth. Stir in the nuts and raisins. Frost cupcakes with frosting spatula or small spatula. Store in the refrigerator. 

Yield: 2 dozen.

 

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Enjoy!

Key Lime Pie Oh my… Cupcakes

 

 

Key LIme

 

Key Lime Pie Cupcakes

Makes about 16 mouth watering cupcakes

Ingredients

Cupcake

  • 1 cup all purpose flour
  • 3/4 cup self-rising flour
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 2 large eggs
  • 2 1/2 tablespoons fresh key lime juice

    • 2-3 key limes

  • 1 tablespoon finely grated key lime zest

    • 6-7 key limes

  •  Neon-green food coloring to preferred color of choice
  • 3/4 cup buttermilk (room temperature

Directions:

  • Preheat oven to 350°F. Line standard muffin pan with 12 paper liners & spray with cooking spray. Whisk both flours in medium bowl. Beat butter with a stand mixer until smooth. Add sugar; beat to fluffy. Beat in eggs 1 at a time, then next 3 ingredients (batter may look curdled). Beat in flour mixture in 3 additions alternately with buttermilk in 2 additions. Use number 16 (2 oz scooper) to place the batter into each liners.
  • Bake cupcakes until toothpick inserted into center comes out clean, 20 to 25 minutes. Cool 10 minutes. Remove from pan; cool.

Frosting

Ingredient:

  •  4-ounce package 1/3 reduced fat cream cheese room temperature
  • 4- ounce package of regular cream cheese at room temperature
  • 2 to 3 cups powdered sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lime peel
  • 1/2 teaspoon mexican vanilla extract

Directions:

  • Beat all ingredients on slow at first and increase to medium speed in stand mixer with paddle attachment. Pipe with a Ateco number 848 (in order to look like above)

This recipe was inspired by  http://www.bonappetit.com/recipes/2008/09/key_lime_cupcakes#ixzz2F9sk3KWm

***This recipe also makes 56 minis using a size 60 scoop. Bake minis for 10 to 11 minutes or until toothpick comes out clean and 350 degrees.

Salted Caramel Cupcakes

I just baked these yesterday! Salted Caramel Cupcakes!!!

Made these for my grandmother's 80th birthday

Made these for my grandmother’s 80th birthday

 

 

Salted Caramel Cupcakes                 

 

Makes 14-15 Luscious Cupcakes

Cupcakes:

Ingredients:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon sea salt or kosher

1 stick of unsalted butter, at room temperature

1 cup plus 2 tablespoons packed light brown sugar

2 large eggs, at room temperature

1 teaspoon mexican vanilla

1/2 cup plus 2 tablespoons buttermilk

 

Directions:

Preheat oven to 325 degrees. Line muffin tins with papers and spray with cooking spray. Whisk together the flour, baking powder and salt; set aside.

 

Cream butter and brown sugar on medium-high speed until pale fluffy. Add eggs, one at a time, beating until each is incorporated.  Add vanilla.  Mix and scrape down sides of bowl as needed. Add flour mixture in three batches, alternating with two additions of buttermilk, and beating until combined after each.

 

Divide batter evenly among lined cups (I use a size 16 (2 oz scooper).  Bake for about 25 minutes. When done, transfer tins to wire racks to cool 10 minutes; turn out cupcakes onto racks and let cool completely.

 

 

Salted Caramel Filling:

Ingredients:

1/2 cup sugar

3 tablespoons unsalted butter cubed

1/4 cup plus 1 tablespoons heavy cream, at room temperature

1/4 teaspoon of kosher salt

 

Directions:

Melt the sugar over medium high heat in a large pot.  Whisk the sugar as it melts and cook until it becomes a deep amber color. Add the butter and stir it in until melted. Pour in the heavy cream (mixture will foam) and whisk until you get a smooth sauce. You may have some lumps but keep stirring until they have melted and add salt.  Remove from heat and let cool slightly.

 

Cut a small round piece out of the tops of each cooled cupcake (use a small circle cookie cutter or opposite end of a frosting tip) and pour in 1 teaspoon of caramel.  Replace the cake piece and set cupcakes aside.

 

Salted Caramel Buttercream Frosting:

Ingredients

Use leftover Caramel from the filling recipe above

1 teaspoon mexican vanilla extract

2 stick unsalted butter 
3/4 teaspoon sea salt

2 to 2 and 1/2 cups powdered sugar

Directions:

In a mixer fitted with paddle attachment, beat butter and salt together until lightened and fluffy.  Reduce speed to low and add powdered sugar.  Mix until thoroughly combined.

 

Scrape down the side of the bowl and add the caramel and vanilla.  Beat on medium high speed until light and airy, and completely mixed (about 2 minutes). Refrigerate for 5-10 minutes.

Decorate your cupcakes by using an Ateco tip 868 ( This is what I used) or 848.

I used a Wilton squeeze bottle to drizzle the homemade caramel sauce on the top (recipe below).

 

Salted Caramel Sauce:

Ingredients:

1 cups granulated sugar
6 tablespoons unsalted butter, at room temperature, cut into pieces
1/2 cup heavy cream, at room temperature
1 tablespoon kosher salt or sea salt

Additional sea salt for decoration (optional)

Directions:

1. Add the sugar in an even layer over the bottom of a heavy 2 quart saucepan. Heat the sugar over medium-high heat, whisking it as it begins to melt.  Just keep whisking and as it continues to cook, they will melt back down. Keep cooking until temperature reaches 350 degree. Once temperature reached add butter, once the butter is melted gently pour in the heavy cream and whisk until combined.

 

Let caramel mixture set for 10 minutes and use a siphon to pour caramel into squeeze bottle and dispense over cupcakes.

 

Top with course sea salt granules (optional).