Tag Archives: cupcakes

Homemade Funfetti Cupcakes

If you have seen my Instagram account, you might know that I’m a little bit obsessed with Target’s dollar spot. While I’m typically scooping up notepads, pens, markers, and other cute office supplies, one day I came across red, white, and blue sprinkles for the 4th of July. SPRINKLES for a dollar? I can’t even.  I have a little bit of a sprinkle problem (not that you would know it because I haven’t baked that much) so there was no question those sprinkles were coming home with me. My favorite funfetti anything are these cookies I posted a long time ago which have become my go-to cookies whenever I feel like baking. But this time, I decided I do something a little different for the 4th and make these Homemade Funfetti Cupcakes from one of my favorite bloggers ever, Jessica from How Sweet Eats.

A simple vanilla batter is carefully folded together with sprinkles, baked, cooled, and topped with a smooth buttercream frosting which is sprinkled with even more sprinkles. The best part is, you can use any color of sprinkles you want depending on the holiday or event to easily make these festive cupcakes! What else is there to say? Sweet, creamy, rich, decadent, colorful. Everything you want in a cupcake! Thanks, Jessica!

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Preheat oven to 350 degrees F. Cream butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Add eggs and vanilla and beat until combined.

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Combine dry ingredients in a bowl. Add half of the dry ingredients, mixing until just combined. Add the milk. Once mixed, add remaining dry ingredients.

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Fold in assorted sprinkles.

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Pour into cupcake tins and fill 2/3 of the way full. Bake for 18-20 minutes. Let cool.

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Cream butter in the bowl of an electric mixture until completely smooth and creamy. With the mixer on low speed, add in powdered sugar slowly. Gradually increase mixer speed and add vanilla, then beat for 2-3 minutes, scraping down sides and bottom of the bowl. If frosting is too thick, add milk 1 teaspoon at a time until desired consistency is reached If it’s too thin, add sugar gradually until it thickens.

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Frost cupcakes and top with sprinkles.

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Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: How Sweet Eats

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Banana Cupcakes with Cream Cheese Frosting

It really is a shame that when I have browning bananas, my first instinct is to make cupcakes with them instead of a healthy smoothie.  This, my friends, is why I struggle with my weight.  But then again, it’s not really about the final product so much as the process.  Making cupcakes and frosting is just more satisfying than blending a bunch of fruit together.  That’s my story and I’m sticking to it.  I’ve tried making banana cupcakes in the past but each time they ended up tasting more like banana muffins.  Then I came across these Banana Cupcakes with Cream Cheese Frosting.  These cupcakes are light and cakey like a cupcake and not at all dense like a muffin.  Finally!

Because I didn’t expect these cupcakes to turn out as well as they did, I didn’t document anything but the final product.  I guess you’ll just have to take my word for it.  And I’m not going to sugar coat it – the only thing reduced-fat about these bad boys is the reduced-fat cream cheese I used in the frosting.  The rest is butter, sugar and white flour.  I’m not even going to kid you that these are good for you.  But look at it this way, since they are cupcakes, they are already portion controlled.  Just try to only eat one!

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Additions:  None

Omissions:  None

Substitutions:

  • 1/3-less fat cream cheese

Overall Rating:  Love It

Source:  Baking Bites blog

Celebration Cupcakes

Today is my friend Jodi’s birthday and last night she came over to my house for some pasta, wine and Grammys.  I surprised her with these Celebration Cupcakes (even though we are both trying to eat healthier) because I think everyone deserves a little cake for their birthday.  I’ve made these cupcakes before but haven’t blogged about them so instead of photographing the process I took these iPhone photos.

This recipe has become my go-to cupcake recipe.  They are easy to make and flavorful, especially if you like a hint of almond (you can easily leave the almond extract out).  We loved them.  Mmmm…cupcakes.

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Additions:

  • Candy oyster pearls

Omissions:  None

Substitutions:

  • Almond milk

Overall Rating:  Love It

Source:  Coastal Living magazine

Chocolate Cupcakes with Fluffy Frosting

I wanted to make cupcakes to take into work for Halloween but found myself not being satisfied with the chocolate cupcake recipes I was finding. So I decided to combine two recipes, one for the cupcakes and one for the frosting, to come up with these Chocolate Cupcakes with Fluffy Frosting. The cupcake recipe comes from Shape Magazine and is lighter in calories than normal cupcakes but you would never know it. The cake, which includes a wee-bit of coffee, is light and chocolately, just what I wanted. And the frosting (which I colored orange), while not lighter in calories, is thick and sweet. I made these cupcakes while The Rocky Horror Picture Show blared on my television in the background and the whole scenario got me into the Halloween spirit. Happy Halloween!

The cake ingredients:

Cream butter together with the sugars (I forgot brown sugar in my ingredients picture).

Slowly add in the dry ingredients, alternating with buttermilk.

Pour into cupcake pan lines with paper liners and back at 350°F for 20 minutes.

The frosting ingredients:

Cream together the butter and combine with the powdered sugar, milk, and vanilla.

Drop in food coloring, if desired.

Additions: None

Omissions:

  • Almond extract

Substitutions: None

Overall Rating: Like It

Source: Shape Magazine and Coastal Living Magazine

Buttercakes with Sour Cream Frosting

Because MLB playoffs are in now full swing (bahaha! pun intended!), I made these Buttercakes with Sour Cream Frosting with the sole purpose of celebrating this time of year that we in Philadelphia call “Red October” (it’s a Phillies thing).  While I would love to tell you about the amazing Phillies game I witnessed in person on Saturday evening, I’ll tell you instead about these yummy, baseball-themed cupcakes.  They really are nothing more than frosted yellow cupcakes but the cake batter smelled so good, I wish I could’ve stuck a wick in it and called it a candle.  Having never tried sour cream frosting before, I was a little skeptical.  But the sour cream toned down the sweetness of the powdered sugar, similar to cream cheese frosting, and I loved it.  Whether you want to make cupcakes to celebrate a birthday, a shower, or your favorite team, these cupcakes are winners!

The cake ingredients:

First, cream together the butter and sugar.  Make sure the butter is room temperature – it’ll blend better.

Next, incorporate the eggs one at a time.  Add vanilla.

Carefully add the dry ingredients, alternating with buttermilk, until fully blended.

Look at the adorable baseball-themed cupcake liners I found!

Fill the liners 2/3 full and bake at 350ºF.

The frosting ingredients:

Cream together the butter and sour cream.  Again, use room-temperature butter.

Slooooooooowly, add the powdered sugar, milk and vanilla.

If you don’t have a pastry bag to frost the cupcakes, you can use a freezer bag with the corner cut off (like I did!), or spoon it on.  Just make sure the cupcakes have cooled completely first.

Decorate as you wish and enjoy!

Additions:  None

Omissions:  None

Substitutions:

  • Reduced-fat buttermilk

 Overall Rating:  Love It

Source:  Better Homes and Gardens Magazine

Chocolate Cupcakes with Peanut Butter Frosting

I know cupcakes are nothing new and that people have been baking them for birthday parties for a very long time.  Yet these days, it seems cupcakes have become sort of hip and everyone is making them.  Me included.  My sweet tooth loves a yummy cupcake with the individual portions of soft cake and creamy frosting.  I found these Chocolate Cupcakes with Peanut Butter Frosting when I was looking at other food blogs.  I came across a beautiful blog called Glorious Treats and stopped immediately when I came to these cupcakes.  I’ve been experimenting with making my own peanut butter frosting and haven’t quite gotten it right.  I think this one does.  I took some to my work and everyone who tried them took one bite and walked away with a smile on their face.  Sinfully delicious.

Additions:  None

Omissions:  None

Substitutions: 

  • Reduced-fat peanut butter
  • 1/3 less fat cream cheese

Overall Rating:  Love It

Source:  http://glorioustreats.blogspot.com/

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