Heavenly Homemade Chocolate Cupcakes

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These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you’ll ever enjoy!

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

Your quest can finally be over. You have found it. The be all, end all, of cupcakes. Never again will you need to search for a chocolate cupcake recipe, only to be sorely disappointed by the results. The days of resorting to a boxed mix are in the past forevermore.

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

When I say these are the best damn cupcakes you will ever enjoy, I’m not kidding. My husband, who doesn’t like sweets all that much, can’t get enough. My kids, who ask for anything but cake on their birthdays (so strange, I know), think these are the best things that have ever come out of my oven.

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

Think about all the wonderful things you’d want in a chocolate cupcake. Moist? Most certainly. Taste? There’s cocoa, coffee, and sugar in these bad boys. What else could you ask for?  Rise and volume? Yes, and I believe this has to do not only with the mixing directions but also the baking process. There is no other way to describe them than heavenly.

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

As much as I’d like to showcase this cupcake, I’ll tease you for a mere moment with my perfect buttercream frosting. I could stare for hours at those luscious swirls!

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

Just look at all of those lovely little air bubble pockets. Those are what give this cupcake that soft, pillowy, fluffy texture, while at the same time the top leads to the slightest bit of sweet crunch on top. You’re totally starting to salivate, aren’t you?  I just know it!

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!

5.0 from 2 reviews
Heavenly Homemade Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!
Author:
Recipe type: dessert
Yields: 12 cupcakes
Ingredients
  • 1/2 cup hot coffee (or 1/2 cup boiling water + 1 pack starbucks via instant coffee)
  • 1/2 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla
Instructions
  1. Preheat oven to 425º F.
  2. Place cupcake liners in muffin tin. Spray lightly with cooking spray.
  3. Combine hot coffee and cocoa powder. Mix well to dissolve and set aside.
  4. In bowl of stand mixer, combine flour, sugar, baking powder, baking soda, and salt with paddle attachment.
  5. In a separate bowl, combine milk, oil, egg, and vanilla. Mix well to combine.
  6. Add about half of the milk mixture to the flour and mix on medium high speed for 2-3 minutes until light and fluffy.
  7. Combine the chocolate mixture with the remaining milk mixture and add to the batter. Mix with batter on medium speed for about 30 seconds, scraping sides of bowl before turning mixer on.
  8. Distribute batter evenly to the 12 muffin cups. Batter will be very wet.
  9. Bake in preheated 425 degree F oven for 5 minutes, then reduce heat to 325 F without opening the oven door. Continue cooking at lower temperature for an additional 13-15 minutes until a toothpick inserted in the middle comes out clean.
  10. Remove from the oven and transfer cupcakes to a cooking rack as soon as they're cool enough to be touched.
  11. Prepare buttercream frosting according to instructions or your other favorite frosting... or just devour it plain!

These Heavenly Homemade Chocolate Cupcakes, made with cocoa and strong hot coffee, are the most decadent and moist cupcake you'll ever enjoy!
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Pumpkin Cheesecake Muffins

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Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!Naughty. Naughty. Naughty. Oh man, these “muffins” are naughty, but they are oh soooooo good.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Around this time of year, I go a little crazy with the pumpkin spice. To me, pumpkin is a perfect ingredient regardless of whether you’re making something sweet or savory. I’ve used it sweet recipes like cheesecake, cookies, pancakes, brownies, cinnamon rolls, french toast, coffee cake… the list goes on and on. I also like to use pumpkin in savory dishes too – like chili, soup, and even appetizers.  In other words, I like pumpkin.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Not sure if you can tell, but I only had three muffin cups. We can pretend this was on purpose because I was experimenting to see if they turned out better with or without the muffin cups, but we all know that I just ran out. I’m happy to say that the muffins were fantastic both ways.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

I was also particularly fond of the consistency of the batter. When I make muffins or cupcakes, I really like my batter to be thick enough to scoop with a large cookie scoop. If I’m expected to pour it, the top of my muffin pan will be covered with extra batter and all that does is make me mad.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

These muffins didn’t rise up super tall, but they did expand enough to make them interesting looking and create a light and soft texture inside. I might experiment with my cooking temperature next time because I know that if you start them off really hot, it helps them rise, and then reducing the cooking temperature enables them to finish cooking. I’ll try that out with the next recipe and will let you know how that goes.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

I was so incredibly impressed with these muffins. They were perfectly sweet and moist. That cheesecake topping added just the right texture and creamy sweetness the muffin deserved. Something like a cream cheese frosting would have been too much.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

I had to let them sit in the pan for a good 10-15 minutes after I took them out of the oven to ensure they wouldn’t fall apart on me when I took them out of the pan. I can’t tell you the number of times I’ve ruined muffins because I ended up under cooking them out of fear that I’d over cook them. Fortunately, these have enough oil in them to keep them soft, even if you accidentally cook them for a couple minutes too long.

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

Oh – about the oil. I would have used regular old vegetable oil but I didn’t have enough so I used coconut oil. I’m really not one of those die hard coconut oil users because I tend to not like the coconut taste when it doesn’t belong and the whole solid-at-room-temperature thing totally throws me off. To use coconut oil for this recipe, I had to warm it up to liquefy it, however once I mixed it in with the other ingredients, some of it solidified again. Perhaps because we blast our air conditioner at all times. I was worried that those little chunks of hard oil would mess up the muffins but it all turned out, so rest assured. After having used coconut oil, I would totally recommend it in this recipe!  Enjoy!!!

Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Pumpkin Cheesecake Muffins
 
Prep time
Cook time
Total time
 
Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!
Author:
Recipe type: breakfast
Yields: 12 muffins
Ingredients
muffin:
  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups (15 ounce can) canned pumpkin (pure pumpkin puree)
  • 1/2 cup granulated sugar
  • 2/3 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable or coconut oil (I used coconut)
  • 1 tablespoon vanilla extract
cheesecake topping:
  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
Instructions
  1. Preheat oven to 375°F. Place paper baking cups into muffin pan or spray muffin wells with cooking spray. Set aside.
  2. In a medium bowl, whisk together flour, pumpkin spice, baking powder, baking soda and salt until well combined. Set aside.
  3. In large bowl, whisk together pumpkin, sugar and brown sugar. Mix in eggs, oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins evenly. Using a large cookie scoop makes it easy.
  4. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk and vanilla extract and beat until well combined. This is easier done in a stand mixer, but you can mix it by hand with a whisk if your cream cheese is soft enough.
  5. Top each muffin with about small spoonful (I use the small cookie scoop) of cream cheese mixture and use a toothpick to swirl it into the batter.
  6. Bake muffins in preheated oven for 20-22 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven to check on them until they are nearing the end of their cooking time.
  7. Store in an airtight container in the refrigerator.
Muffin or cupcake? Its hard to tell with these incredibly moist, super tasty, and slightly naughty Pumpkin Cheesecake Muffins. You will love them!
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10 Mouthwatering Citrus Recipes

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‘Tis the season of citrus, and I have 10 Mouthwatering Citrus Recipes made from every variation of lemon, orange, lime that will tantalize your taste buds.

'Tis the season of citrus, and I have 10 Mouthwatering Citrus Recipes made from every variation of lemon, orange, lime that will tantalize your taste buds.

'Tis the season of citrus, and I have 10 Mouthwatering Citrus Recipes made from every variation of lemon, orange, lime that will tantalize your taste buds.

As you might know, I live in Portland, and I’m pretty sure that after this last rainy season I have seasonal mood disorder. If you don’t know what that is, you probably live in Southern California. We recently had our first few days of bright warm weather and my positive mood shot through the roof. That was the positive confirmation that I needed to know that the dark grey, low, wet Portland winter skies were giving me the blues. But there’s something else that depresses me during the winter months – the lack of incredible local produce!  The Pacific Northwest produces some of the finest crops in the world, but the down side is that our growing season doesn’t last all year long. One of the things that gets me through these tough months is citrus. That’s right. To me, citrus represents the end of the holidays and the beginning of warm dry weather that has yet to come.  I’m not shy of citrus recipes either. I’ve made everything from baked grapefruit, to grapefruit mimosas, to a grapefruit tequila slammer, to a healthy pomegranate orange arugula spinach salad and pomegranate orange muffins. That’s not even counting all the lemon and lime recipes that I’ve made! So if you’re getting over the winter blues like I am, hopefully these recipes will help tide you over until we are surrounded by berries and sunshine!

10 Mouthwatering Citrus RecipesBlood Orange Cupcakes

10 Mouthwatering Citrus RecipesBlueberry Lemon Cake

10 Mouthwatering Citrus RecipesCoconut Lemon Pecan Pull Apart Bread

10 Mouthwatering Citrus RecipesCranberry Orange Punch

10 Mouthwatering Citrus RecipesLemon Cheesecake

10 Mouthwatering Citrus RecipesLemon Yogurt Poppy Seed Bread

10 Mouthwatering Citrus RecipesLime Crinkle Cookies

10 Mouthwatering Citrus RecipesCitrus Sangria (Non-Alcoholic)

10 Mouthwatering Citrus RecipesLime Yogurt Cake

10 Mouthwatering Citrus Recipes Rainbow Fruit Salad with Honey Citrus Dressing

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Brown Butter Vanilla Bean Frosting

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Brown Butter Vanilla Bean Frosting is possibly the most rich, delicious, and flavorful icing you can make to top your favorite cookies and cakes.

Brown Butter Vanilla Bean Frosting is possibly the most rich, delicious, and flavorful icing you can make to top your favorite cookies and cakes.

You know I love brown butter. I hadn’t even heard of it until about a year ago. Crazy, right? Now, anytime a recipe calls for butter, I’m tempted to (and usually) brown it first. I don’t understand the science behind it. All I know is that properly browning your butter gives you a wonderfully caramely toasted flavor, and it also changes how the butter works in your recipe. For example, when I make my brown butter brownies, the batter completely pulls away from the sides of the pot which unfortunately means there is less batter stuck to the sides that I can eat. I put brown butter in my mashed potatoes, in my cookies – you name it. So it was only a natural progression that I made frosting with brown butter.

Brown Butter Vanilla Bean Frosting is possibly the most rich, delicious, and flavorful icing you can make to top your favorite cookies and cakes.

But wait. The brown butter was only half of the equation for this exquisite frosting. The other half of the pure genius was the vanilla bean. I always have tons of vanilla beans at the ready because I make my own homemade vanilla extract and just pull what I need out of the jar. That way I pay for the vanilla beans in bulk which actually makes them affordable. I love using vanilla beans as much as I love using brown butter, if you can believe it. I put vanilla beans in my hot chocolate, applesauce, ice cream – you name it. It was only a matter of time before I paired the two loves of my kitchen – brown butter and vanilla bean. Just look at that photo above. Can you make out which little specs are vanilla and which are the browned butter?

Brown Butter Vanilla Bean Frosting is possibly the most rich, delicious, and flavorful icing you can make to top your favorite cookies and cakes.

Add some powdered sugar  and enough half and half to make it spreadable and BAM! – perfection. Don’t be surprised if you see something very similar to this recipe pop up as a fudge next Christmas. It was that good.

brown-butter-banana-bars-frosting

This recipe uses vanilla beans. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
Brown Butter Vanilla Bean Frosting
 
Prep time
Cook time
Total time
 
Brown Butter Vanilla Bean Frosting is possibly the most rich, delicious, and flavorful icing you can make to top your favorite cookies and cakes.
Author:
Recipe type: Dessert
Yields: 2 cups
Ingredients
  • 1/2 cup (one stick) unsalted butter
  • 2 vanilla beans, split lengthwise
  • 3 cups confectioner's sugar
  • 3 tablespoons milk or half and half (more or less depending on desired thickness)
Instructions
  1. In a saucepan over medium heat, melt the butter with the vanilla beans. Whisk frequently, scraping the bottom as well as the insides out of the vanilla bean. As the butter foams, continue whisking and scraping to release any brown bits that may stick to the bottom. Once the butter has sufficiently browned (not burned) and smells heavenly, remove from heat. Remove vanilla bean pods from butter and scrape and remaining seeds using a sharp pairing knife to return to the butter.
  2. Using the whisk attachment on your stand mixer, beat browned vanilla bean butter with the confectioner's sugar on medium speed.
  3. One tablespoon at a time, add the milk (I used half and half) and continue beating the frosting until you've reached the desired consistency.
  4. Spread on cupcakes, cake, cookies, or just be naughty and enjoy one spoonful at a time.
Brown Butter Vanilla Bean Frosting is possibly the most rich, delicious, and flavorful icing you can make to top your favorite cookies and cakes.
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Eggnog Cupcakes

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These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

Halloween was this past weekend. I look at Halloween in two different ways: 1) I adore all of the decorations, the parties, the trick-or-treating and 2) as soon as Halloween is over, its nothin’ but holidays until New Years Day. Growing up, we used to buy all of our gifts. I don’t ever remember anything being homemade. After I got married and had a couple of kids of my own, however, I was determined to make new traditions that my kids would get to look forward to every year. One of the many holiday traditions we have in our house is making delicious treats to give away for friends and family.

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

Every year I dedicate a weekend (or more) to make as many cookies as my freezer will hold. Then I package them up and ship them off to friends and family. My biggest fan is my 98 year old grandfather!  A couple years ago I even started to make my own homemade vanilla extract.  People loved it!

Homemade Vanilla Extract | Self Proclaimed Foodie

I’m always looking for new treats that I can giveaway as gifts. This year I wanted to try out making some eggnog cupcakes from scratch. They rose up beautifully and came out light as air. I didn’t know if I’d actually be able to taste the eggnog once they were cooked and the rich flavor was definitely there.

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

I also made a delicious eggnog frosting and candied hazelnuts to go on top for some added crunch.

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

Didn’t they turn out pretty? A little dusting of freshly grated nutmeg was the final touch.

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

Before I packaged them up to give to my friend, I of course had to sample one myself. WOW. So good. So incredibly good.

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

I had my incredibly talented friend Jessica of Modern Moments Designs create these awesome labels for me. You can download your own copy here. She also did the labels on the vanilla as well!  Aren’t they the perfect touch for a holiday gift? I told her I wanted to give a bag of Starbucks Holiday Blend and these cupcakes away as gifts because, well, what goes better with cupcakes than coffee?

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

I found these great little boxes that have clear windows and cute little handles. Sure I could have just handed them off completely plain…

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

But doesn’t that label totally complete the gift? I know I would love to receive a holiday gift like this. What sort of holiday traditions have you created for your family and friends?

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

 

5.0 from 2 reviews
Eggnog Cupcakes
 
Prep time
Cook time
Total time
 
These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!
Author:
Recipe type: dessert
Yields: 12 cupcakes
Ingredients
cupcakes:
  • 1 1/4 cups all-purpose or cake flour
  • 1 cup sugar
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • pinch of kosher salt
  • 1/2 cup butter, softened
  • 2 eggs
  • 1/2 cup eggnog
frosting:
garnish:
Instructions
  1. Heat oven to 350°F. Line 12 regular size muffin cups with paper baking cups.
  2. In the bowl of your stand mixer with the paddle attached, combine flour, sugar, nutmeg, baking powder, baking soda, and salt.
  3. With the mixer running on medium speed, add about a tablespoon at a time of softened butter. Continue to mix until the dry mixture is coated with the butter.
  4. Mix together eggs and eggnog in a measuring cup with a spout. With the stand mixer running on low speed, add just enough of the liquid mixture (shouldn't be more than half) to the flour to barely moisten the batter. Increase speed to medium and mix until light and fluffy, about 2 minutes. Scrape bowl, add remaining liquid, and mix on low speed until well combined, scraping as necessary.
  5. Bake 25 to 28 minutes or until tops of cupcakes spring back when touched lightly in center and toothpick inserted in center comes out clean. Remove from oven; place on cooling rack. Cool completely, about 45 minutes.
  6. Top with eggnog frosting, candied hazelnuts, and more freshly grated nutmeg

These homemade from scratch Eggnog Cupcakes are super light and fluffy with a tight crumb. Must be because they are made with real rich eggnog. YUM!

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Eggnog Frosting

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This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat.

This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat. 

I spare no expense when it comes to food. Recently, I’ve been buying my milk from the farmers market. This milk is fresh Jersey Cow milk that comes in glass bottles and is so worth the extra dollar or so that I pay to enjoy it. The taste and quality is amazing. Lucky for me, they make eggnog too, so I splurged on a bottle. It was the best damn eggnog I’ve ever had!This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat. 

So what does any sane person do when they have really good eggnog? Besides spike it with booze, of course. You make frosting! And cupcakes!
This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat. 

Because I didn’t thicken the eggnog with something like corn starch or flour (because I really didn’t want either in my frosting), I had to add  a fair amount of sugar to thicken it to the point where I could pipe it onto the cupcake. It definitely worked best when the finished frosting was cold, but even at room temperature it stayed on top of the cupcake. Needless to say – it was delicious!This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.
5.0 from 1 reviews
Eggnog Frosting
 
Prep time
Total time
 
This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat.
Author:
Recipe type: dessert
Yields: enough for 12 cupcakes
Ingredients
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1/2 cup eggnog
  • pinch salt
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon freshly grated nutmeg
  • 5-6 cups confectioners sugar
Instructions
  1. In the bowl of your stand mixer, cream butter until smooth using whisk attachment.
  2. Add eggnog, salt, vanilla, nutmeg, and one cup of powdered sugar. Blend until combined. Scrape down sides. Repeat process, adding one cup of sugar at a time, until desired consistency is achieved. Story in refrigerator until ready to use.
  3. When frosting is cold, it will hold its shape, but at room temperature it may not. Frosting is very sweet.
This Eggnog Frosting is a traditional butter frosting with the delicious addition of eggnog, vanilla, and nutmeg. Its perfect for any holiday treat.
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Banana Cupcakes

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This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

Everyone is all about the Minions these days. Rightfully so. They are downright awesome. Ever since I first saw Despicable Me with my kids, I’ve been in love with those little dudes. My love of minions, and their love of bananas, was my inspiration for these banana cupcakes.

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

That, and the fact that Hostess Twinkies came out with a Minion Decoration Kit that includes EDIBLE stickers. I got my hands on this box and had to listen to my kids beg to make their own Twinkies Minion for weeks. I know… it was totally cruel to make them wait. What can I say? Sometimes I’m horrible like that. They turned out so cute, but you’ll have to make your way down to the bottom of the post to see the final product.

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

Inside the box of Twinkies you’ll find several sheets of edible stickers. All you have to do is peel them off the paper and stick them right to the surface of the Twinkie. That’s all. It doesn’t get much easier or fun for the kids than that, now does it? I’m willing to bet your kids would freak out over getting to make their own Twinkie Minion too.

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

Honestly, I think my kids did a better job decorating them than I could have. I’m guessing its because they’ve seen the Minions movies roughly 23x more than I have.

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

I’m so glad I went with banana flavored cupcakes. I’m friends with probably the most talented cake maker in the world and she’s the one who told me banana would go great with the Twinkies Minions. She’s a genius. Just look how fluffy the batter turned out! I use my cookie scoop to transfer it from the bowl to the liners so that I don’t spill any on the baking dish. And if you’re wondering, I use stone to cook. Its just personal preference.

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

Ah, fluffy golden banana perfection. To quote my husband: “those cupcakes you made were freaking GOOD”.

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

Because of the mixing method I use, they cupcakes end up with a really tight crumb, but the cake is super moist and fluffy. I really didn’t want to make something that resembled banana bread or a banana muffin. I was going for a cupcake and a cupcake is what I got.

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

I topped my cupcakes with some homemade blueberry cream cheese frosting and then I trimmed the very bottoms off my Twinkie Minions so that they would stand up straight. Aren’t they super cute? Since the minion set was seasonal, that part is obviously totally optional when you make your cupcakes. 🙂

This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.

Banana Cupcakes
 
Prep time
Cook time
Total time
 
This is the best recipe for super soft, light and fluffy, tasty and delicious homemade Banana Cupcakes that your entire family will love.
Author:
Recipe type: dessert
Yields: 12 cupcakes
Ingredients
  • 1 1/2 cups cake flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup (1 stick) butter, softened
  • 2 eggs, beaten
  • 2 ripe bananas, mashed
  • 1/2 cup sour cream
Instructions
  1. Preheat oven 325°F.
  2. In bowl of stand mixer with paddle attachment, combine flour, baking soda, salt, and sugar. With the mixer running on medium speed, add butter one tablespoon at a time. Continue to mix until crumbly, about 1 minute. Flour must be completely coated in butter.
  3. In separate bowl, combine eggs, banana, and sour cream; mix well. Add about 1/3 of the liquid to the flour mixture and combine on low speed. Once combined, increase speed to medium. Mix until very fluffy, about 3-5 minutes. Scrape down bowl, add remaining liquid, and thoroughly mix, scraping down several times as needed.
  4. Scoop into cupcake liners. Bake 25-30 minutes or until toothpick inserted comes out clean. Cool 10 minutes in pan on rack; remove and cool completely before decorating.

 

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Blueberry Cream Cheese Frosting

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Add freeze dried blueberries to an already delicious cream cheese frosting  & create a tasty Blueberry Cream Cheese Frosting perfect for any kind of cake.

Add freeze dried blueberries to an already delicious cream cheese frosting  & create a tasty Blueberry Cream Cheese Frosting perfect for any kind of cake.

Add freeze dried blueberries to an already delicious cream cheese frosting  & create a tasty Blueberry Cream Cheese Frosting perfect for any kind of cake. 

I’ve been making cream cheese frosting my entire life. It wasn’t until I actually started this blog that I began measuring my ingredients. To me, cream cheese frosting is one of those gut feel recipes meaning you cream together your butter and cream cheese and then keep adding powdered sugar until it tastes perfect. I’ve picked up a few tricks along the way including that you really need to blend the cream cheese and the butter together well. Just when you think they’re perfect, blend them some more. If not, you’re almost guaranteed to get little globs of cream cheese in your frosting, and no one wants that. I’ve also learned over the years that if you want to make something fruit flavored, its not always in your favor to just add the fruit to see what happens. Imagine if I had dumped a pint of fresh blueberries into my beautifully fluffy cream cheese frosting – it would be a soupy mess.  Kind of what happened when I made my delicious but not-so-thick blood orange frosting. I’ve learned that freeze dried fruit can be a wonderful addition to your baking.Add freeze dried blueberries to an already delicious cream cheese frosting  & create a tasty Blueberry Cream Cheese Frosting perfect for any kind of cake. 

If you’ve never bought freeze dried fruit, you can usually find it with the other dried fruits and nuts. You know I love everything at Trader Joe’s so it should be no surprise to you that I bought all my ingredients there. Freeze dried fruit tastes like candy. It crushes up into a fine powder with enough pressure, but I prefer to get a variety of sizes with my crushed freeze dried fruit. It makes a more textural and beautiful final product.Add freeze dried blueberries to an already delicious cream cheese frosting  & create a tasty Blueberry Cream Cheese Frosting perfect for any kind of cake. 

When I make my cream cheese frosting, I like to use equal parts cream cheese and unsalted butter, both room temperature. I always put vanilla in, but this time I totally forgot to add it. In the end, I’m glad I omitted the vanilla because I felt the blueberry flavor stood out even more.Add freeze dried blueberries to an already delicious cream cheese frosting  & create a tasty Blueberry Cream Cheese Frosting perfect for any kind of cake. 

I packaged it up so nicely in my little disposable frosting back only to find that the tip I put on was too small and a big chunk of blueberry clogged the thing up. It may have been the first time I was able to fill a bag like this without any mess and I couldn’t even use it. I ended up cutting out the tip and just piping the frosting out of the very large hole in the bottom of the bag and it worked perfectly.Add freeze dried blueberries to an already delicious cream cheese frosting  & create a tasty Blueberry Cream Cheese Frosting perfect for any kind of cake. 

So there you have it – adding crushed freeze dried fruit to your frosting is the quickest, easiest, prettiest, and most delicious way to flavor your frosting!Add freeze dried blueberries to an already delicious cream cheese frosting  & create a tasty Blueberry Cream Cheese Frosting perfect for any kind of cake.

This recipe uses pure vanilla extract. Did you know you can make your own homemade vanilla extract? It makes the perfect gift too. Watch how in the video below.

5.0 from 1 reviews
Blueberry Cream Cheese Frosting
 
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Add freeze dried blueberries to an already delicious cream cheese frosting & create a tasty Blueberry Cream Cheese Frosting perfect for any kind of cake.
Author:
Recipe type: dessert
Yields: 4 cups
Ingredients
  • 1 cup unsalted butter, softened
  • 8 ounces cream cheese, softened
  • 1 teaspoon pure vanilla extract
  • 4 cups confectioners sugar
  • 1.2 ounce package freeze dried blueberries, crushed
Instructions
  1. Using stand mixer with paddle attachment, cream together butter and cream cheese. Just when you think its well blended, scrape sides and continue mixing for another 2-3 minutes. Add in vanilla and mix well.
  2. Add confectioners sugar, 1 cup at a time, mixing well after each addition. Be sure to start off mixing slow and then increasing speed so you don't make a big mess.
  3. Add crushed freeze dried blueberries and mix well.
  4. Makes enough for a mountain of frosting on 12 cupcakes or a moderate amount on 24 cupcakes.

 

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Carrot Cupcakes with Orange Spice Frosting

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These Carrot Cupcakes with Orange Spice Frosting are the most moist and delicious carrot cupcakes you will ever enjoy and the frosting is unbelievably good.

These Carrot Cupcakes with Orange Spice Frosting are the most moist and delicious carrot cupcakes you will ever enjoy and the frosting is unbelievably good.

Oh man, these cupcakes were good. No, they were great. Scratch that. They were freaking phenomenal. I made them because we had some new neighbors move in and I wanted to welcome them to the neighborhood.  Well, it appears we’re not that great to live next to because the cupcakes turned out so damn delicious that we wanted to keep them for ourselves.

These Carrot Cupcakes with Orange Spice Frosting are the most moist and delicious carrot cupcakes you will ever enjoy and the frosting is unbelievably good.

I’ve made carrot cake and carrot muffins and carrot cupcakes plenty of times. I’ve always tried to make them healthier by decreasing the sugar or replacing the oil with applesauce. There are lots of recipes out there that want you to add shredded apples or crushed pineapple. Those are all good, I’m sure, but I went for pure carrot this time. And let me tell you, I didn’t cut back on the oil or the sugar and I’m totally okay with that. They’re cupcakes, damnit! I made healthy gluten free carrot coconut pancakes with the rest of the carrots, so it all balances out, right?

These Carrot Cupcakes with Orange Spice Frosting are the most moist and delicious carrot cupcakes you will ever enjoy and the frosting is unbelievably good.

The next thing I did that ended up being wonderful was the frosting. Everyone knows you have to have cream cheese frosting with carrot cake. They’re just made for each other. But I did things a little bit differently than your standard cream cheese frosting. First, I used half cream cheese and half butter. You may or may not already do this. Sometimes I go heavier on the cream cheese. Truth be told, I just didn’t feel like opening a new pack of cream cheese and I had exactly four ounces ready to go, so that’s what I did. Next, I added some orange zest. I found out how cook orange zest is with carrot and cinnamon when I made some super soft carrot sandwich cookies. Then, in both the cupcakes and frosting I used almond extract instead of vanilla. Just search for vanilla on my blog and you’ll know that I am obsessed with it and use vanilla in almost everything I make. So why didn’t you, Krissy? Well, let me tell you. I finally finished up my last batch of homemade vanilla extract and am ready to crack open the next gallon that’s been soaking a healthy amount of Mexican vanilla beans in a gallon of vodka for 15 months. The problem was that I couldn’t get the damn lid off and the husband wasn’t home. I’m actually grateful I couldn’t open it because the almond extract made these especially spectacular. I also used pumpkin pie spice instead of cinnamon. If you have it, use it, otherwise cinnamon will due just fine.

These Carrot Cupcakes with Orange Spice Frosting are the most moist and delicious carrot cupcakes you will ever enjoy and the frosting is unbelievably good.

Now, if you have a keen eye, you’ll see all sorts of different colored carrots in my cupcakes. That’s because I buy the multi-color pack at Trader Joe’s for the simple reason that all those colors make me extra happy. I’m weird, I know. This is one of those recipes that I really don’t want you to take my word for it. You must make them to see how wonderfully delicious they truly are.

These Carrot Cupcakes with Orange Spice Frosting are the most moist and delicious carrot cupcakes you will ever enjoy and the frosting is unbelievably good.

Carrot Cupcakes
 
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Cook time
Total time
 
These Carrot Cupcakes with Orange Spice Frosting are the most moist and delicious carrot cupcakes you will ever enjoy and the frosting is unbelievably good.
Author:
Recipe type: dessert
Yields: 12 cupcakes
Ingredients
cupcake:
  • 1 cup cake flour
  • 1 1/2 teaspoons cinnamon (I used pumpkin pie spice instead)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup canola oil
  • 1 cup sugar
  • 1/2 teaspoon almond extract
  • 1 1/2 cups packed shredded carrots
frosting:
  • 4 tablespoons cream cheese, softened
  • 4 tablespoons butter, softened
  • 1 tablespoon freshly grated orange zest
  • 1 teaspoon cinnamon (I used pumpkin pie spice)
  • 1/4 teaspoon almond extract
  • 2 cups confectioners sugar
Instructions
  1. Preheat oven to 425 degrees F and line 12 cupcake wells with paper liners.
  2. In a small bowl, combine flour, baking soda, cinnamon, and salt. Set aside.
  3. In the bowl of a stand mixer, combine eggs, oil and sugar. Mix on medium high speed until light and fluffy, about 5 minutes. Add almond extract and mix until combined. Add flour and fold mixture together just until mixed. Fold in shredded carrots.
  4. Fill all 12 paper liners with batter. Bake at 425 F for about 5 minutes, then reduce heat to 350 degrees F and back until golden brown on top and a toothpick inserted comes out clean, about 20-25 minutes total. As soon as you remove them from the oven, transfer them to a wire rack to cool.
  5. To make frosting, blend butter and cream cheese together on high speed until light and fluffy, about 5 minutes. Scrape sides, add zest, cinnamon, and almond extract, and mix until combined. Add sugar incrementally, blending slowly to combine and then on high speed to really mix. You can frost 12 cupcakes with a thin layer or 8 cupcakes with a big mound of frosting.

 

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Blood Orange Cupcakes

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Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

One of the best things about this time of year is the citrus.  I’ve been making all sorts of yummy cocktails with grapefruit like my IPA mimosa,  Grapefruit Mimosa, and Grapefruit Tequila Slammer. I’ve been eating Cara Cara oranges like they’re laced with crack cocaine. And I’ve been experimenting with blood oranges because they are simply gorgeous and pack a wonderfully tart citrus-y flavor.Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

You know I love to cook with vanilla beans. Afterall, I have a ton of them after I make a big batch of homemade vanilla extract every year. Well remember how awesome Orange Creamsicles were as a kid?  Because these cupcakes are bursting with orange flavor from the juice and the zest, and taste like vanilla ice cream from the vanilla bean and heavy cream, all I could think of was those creamsicles and how much I loved them.

Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

This cupcake packs a nice tight crumb and goes great with my blood orange frosting (although that didn’t turn out exactly as I had planned).  Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.

Blood Orange Cupcakes
 
Prep time
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Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.
Author:
Recipe type: Dessert
Yields: 1 dozen cupcakes
Ingredients
  • 2 cups all-purpose or cake flour
  • 1 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 8 tablespoons (1 stick) unsalted butter, softened
  • 2 vanilla beans, split and scraped
  • 1 tablespoon finely grated orange zest
  • 2 large eggs, beaten
  • 3/4 cup heavy cream
  • 1/4 cup fresh orange juice
  • blood orange frosting
Instructions
  1. Preheat oven to 350 degrees F. Line standard muffin tins with paper liners.
  2. In the bowl of a stand mixer, combine flour, sugar, baking soda, baking powder, and salt. With the mixer running on low, add butter one tablespoon at a time. Increase speed of mixer to medium and continue to blend until the the butter and flour mixture is well incorporated and when squeezed between your fingers, it holds together.
  3. In a separate bowl with a pouring spout, whisk together all remaining ingredients to create your wet portion.
  4. With the mixer running on low, pour in about a third of the wet ingredients. Increase the speed to medium and beat until light and fluffy, about 3-5 minutes. Scrape sides, add half of remaining wet ingredients, and beat on low until combined. Scrape sides again, add remaining wet ingredients, and beat on low until fully combined.
  5. Use a cookie scoop to divide batter among muffin cups, filling each 3/4 full. Bake, rotating tins halfway through, until testers inserted in the centers come out clean, about 24-28 minutes. Let cool in tins on wire racks.
  6. Top with blood orange frosting.

Blood Orange Cupcakes use fresh orange juice and vanilla bean to create a decadent cupcake that will remind you of an orange creamsicle, but way better.
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