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

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

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