Chocolate Cream Filled Vanilla Bean Cupcakes

Here is another alternative for the vanilla cupcake recipe, the chocolate cream filling really puts these over the top!

Vanilla Bean Cupcakes

1 c. butter, softened
2 c. sugar
2 Madagascar vanilla beans, scraped using seeds only
4 eggs
1 tsp vanilla extract
1 3/4 c. cake flour, NOT self rising
1 1/4 c. unbleached all purpose flour
1 Tbs baking powder
1/2 tsp baking soda
3/4 tsp salt
1 1/3 c. buttermilk

Preheat oven to 325. Line 2 cupcake pans with liners.

Cream butter, sugar, and vanilla beans together for 3 minutes, until very light. Add eggs, on at a time, scraping down bowl after each addition. Add vanilla extract. In a separate bowl whisk together flours, baking powder, baking soda, and salt. Make sure when you measure your flour that you gently stir it first to aerate it, and then spoon it into the measuring cups and level to prevent adding too much flour and having a dry cupcake. Add half of flour mixture to batter and mix, add buttermilk and mix, add the the remaining flour just until combined, do not overmix.

Fill cupcake liners 2/3 full and bake for 15-18 minutes, until a toothpick inserted into the center comes out clean. Let cool.

Chocolate Cream Filling

2 Tbs hot water
7 oz container marshmallow creme
1/2 c. shortening
6 Tbs. powdered sugar
5 Tbs. Dutch processed cocoa
1 tsp vanilla

Beat together all ingredients until combined. Use a pastry bag with a large star tip to fill cupcakes. I cut an X in the middle of each cupcake with a sharp knife, then I inserted the tip of the bag into the middle of the cupcake. Fill each cupcake with about a tablespoon of chocolate cream.

Vanilla Bean Frosting

8 oz. cream cheese, softened
1/2 c. butter, softened
2 vanilla beans, scraped using seeds only
1/2 tsp vanilla extract
about 6 cups powdered sugar
enough milk to reach correct consistency

Beat together cream cheese, butter, and vanilla beans until creamy. Add vanilla extract and powdered sugar. Add enough milk to reach correct consistency, I usually end up adding about 1/2 cup. I also used the large star tip to frost these.

Carrot Cupcakes

Thanks King Arthur for another great recipe! This was a very simple, very good carrot cake recipe that I made into cupcakes.

Carrot Cupcakes

1 1/2 cups vegetable oil
2 cups sugar
4 large eggs
1 tablespoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon cloves
1 teaspoon salt
2 teaspoons baking soda
2 cups All-Purpose Flour
3 cups finely grated carrots
1 1/2 cups chopped pecans or walnuts

Cream Cheese Frosting

1/2 c. butter, softened
8 oz. cream cheese, softened
2 tsp vanilla
3 Tbs milk
about 3 cups powdered sugar (more depending on if you want a thicker consistency)

Preheat the oven to 350°F. Lightly grease one 9 x 13-inch pan, or makes 22 cupcakes.

Beat together the oil, sugar, eggs and spices. Mix the flour with the baking soda, and stir in. Add the carrots and nuts, and mix until just blended.

Pour the prepared pan(s). Bake the cake(s) for 35 to 40 minutes (15 minutes for cupcakes), or until the cake tests done. Allow the cake to cool completely before frosting it. (If you're using two 9-inch round pans, remove the cake from the pans after about 15 minutes, and place it in a rack to cool.

For frosting beat together all ingredients, adjust the consistency with more milk or powdered sugar if needed. Frost and sprinkle with cinnamon!

Raspberry Cupcakes

My sister came up with this delicious idea for a raspberry frosting, I love it because it is super easy to make and you can tell there are REAL raspberries in it, not just raspberry flavoring, thanks Becky! I used it on my fudge cupcakes and Becky used it on my coconut cupcakes, both combos were great!

Raspberry Frosting

1 regular size bag frozen raspberries
2 Tbs. cornstarch
1 container Betty Crocker Whipped Fluffy white frosting
(it doesn't work with a homemade frosting for some reason, too runny)

Pour the frozen raspberries into a saucepan, turn heat up to medium and let defrost and heat up. Meanwhile, combine small amount of water (1/3 c.) with 2 Tbs cornstarch and whisk together. Add to raspberries. Let raspberries heat up and come to a soft boil, turn heat down and simmer until very, very thick. Let cool completely. At this point it has set up enough that you should be able to cut it with a knife. Stir gently into the frosting and pipe onto cupcakes. Serve same day, these don't really last overnight.

Luscious Lemonade Cupcakes

Mmmm, mmmm! These cupcakes are perfect for spring! The lemon cream frosting really makes these delicious, and ta da! This recipe is actually from the Cooking Light magazine, who would have thought I would bake anything low fat? :) This recipe makes a two layer 9 inch round cake or about 20 cupcakes.

Luscious Lemonade Cupcakes

1 1/3 c. sugar
6 Tbs. softened butter
1 Tbs. grated lemon rind
3 Tbs thawed lemonade concentrate (I used MinuteMaid)
2 tsp vanilla
2 large eggs
2 large egg whites
2 c. flour
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
1 1/4 c. lowfat buttermilk

Frosting:
2 Tbs butter, softened
1 Tbs grated lemon rind
2 tsp thawed lemonade concentrate
1/2 tsp vanilla
8 oz. 1/3 less fate cream cheese
3 1/2 c. powdered sugar

Preheat oven to 350.

Beat sugar, butter, lemon rind, lemonade concentrate, and vanilla together for 2 minutes. Add eggs and egg whites one at a time, beat well after each addition.
Combine baking powder, salt, and baking soda. Add flour mixture and buttermilk alternately to batter, beginning and ending with flour. Pour batter into two greased 9 inch round cake pans (or makes 20 cupcakes). Bake for 20 minutes (15 for cupcakes), let cool for 10 minutes in pan and invert onto a wire rack.

For frosting combine first five ingredients. Add in enough powdered sugar to reach the consistency you like. I did add in a little yellow food coloring to make them look lemony. Frost cake and store in refrigerator. Cupcakes are best eaten the same day.

Homemade Blueberry Muffins

These muffins were absolutely delicious! King Arthur flour really knows their stuff! :)
I loved the consistency of these muffins, kind of crispy on the outside and moist and yummy on the inside. The batter is supposed to be thick, don't let that scare you (I know it did me, I'm used to working with thin batter due to all of the extra buttermilk and sour cream I use!) But they rose beautifully and turned out great. KAF said that this recipe works well with any type of berry and the dough can be refrigerated for up to one week. You can make a few each morning!

KAF Blueberry Muffins

2 1/4 c. unbleached all purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c. butter, room temp
3/4 c. sugar
2 large eggs
2 tsp vanilla extract
1 6 oz. (3/4 c.)container lemon yogurt (I like using the lemon burst flavor from Yoplait)
1 1/2 c. blueberries, fresh of frozen (I used frozen, do not thaw, just throw 'em in there frozen)
coarse white sparkling sugar for garnish

Preheat oven to 375.
Spray a 12 c. muffin pan with cooking spray.
In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt; set aside.
In a large bowl beat together butter and sugar until light and fluffy, about 3 minutes. Start out the mixture on low speed and increase the speed to medium until you reach the right texture.
Scrape down bowl and add eggs, one at a time and beating after each addition.
Add vanilla and yogurt.
Add the dry ingredients and mix on low speed just until the batter is smooth, will be thick.
Fold in berries by hand.
Scoop the batter into the prepared muffin cups, using a heaping 1/4 c. for each. Sprinkle with coarse sugar if desired.
Bake the muffins for 18-24 minutes or until toothpick inserted in center comes out clean. If using frozen blueberries, you will have to cook a little longer. Let cool in pan 5 minutes and then remove to rack.

Strawberry Cupcakes!

These cupcakes are amazing! My friend Stefany said they tasted just like Belgian waffles with fresh strawberries and cream. These are very moist and chewy. This recipe makes 12 regular cupcakes or 44 mini. The strawberries are so cheap right now, so it's a great time to make them!

Strawberry Cupcakes

1/2 c. pureed strawberries
1 1/2 c. all purpose flour
1 tsp baking powder
1/4 tsp coarse salt
1/2 c. sour cream
1 tsp vanilla extract
1/2 c. butter, room temp
1 c. sugar
2 eggs, room temp

Preheat oven to 350.
Line a 12 cup muffin tin with liners, or 2 mini muffin pans with 44 liners; set aside

In a medium bowl whisk together flour, baking powder, and salt; set aside.
In a small bowl mix together sour cream, vanilla, and strawberry puree; set aside.

In bowl of electric mixer beat butter until fluffy, about 1 1/2 minutes. Slowly add sugar and cream together for 2 minutes. Reduce mixer speed to low and eggs one at a time until just blended.

With mixer on low add half of flour mixture, scraping down sides of bowl.
Add in strawberry puree mixture.
Add in remaining flour mixture, scraping sides, until just combined.

Fill muffin cups about 2/3 full. (I made the mini version and I used my Pampered Chef mini scoop and it was perfect)

Bake for approximately 12 minutes, until toothpick inserted in center comes out clean.
Let cool on wire rack.

Strawberries and Cream Frosting

1/3 c. strawberry puree
4 Tbs. butter, room temp
6 oz. cream cheese, room temp
1/2 tsp vanilla extract
Pinch of coarse salt
4-5 c. powdered sugar (depending on how thick you want it)

Combine first five ingredients, gradually add in powdered sugar until you reach the right consistency.

Frost cupcakes and store in refrigerator.
These are so delicious and perfect for a summer treat!

Coconut Cupcakes!

These are so, so yummy! I prefer to use sour cream in these because it makes them heavier, like a pound cake, but if you like your cupcakes light and airy use buttermilk instead. The coconut flavoring is found in the baking aisle by the vanilla extract. I always just throw my frosting together without measuring so the measurements for the frosting are approximate, you may have to add more milk or powdered sugar to reach the right consistency. These turn out beautiful!

Coconut Cupcakes

1 1/2 c. butter, room temp
2 c. sugar
5 extra large eggs at room temp (or 7 regular sized eggs)
1 1/2 tsp vanilla extract
2 tsp coconut extract/flavoring
3 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp Kosher salt
1 c. buttermilk or 1 heaping cup of sour cream
1 c. sweetened and shredded coconut

Frosting:

1 8oz. pkg. cream cheese, softened
1/4 c. butter, softened
1 tsp vanilla
1/3 c. milk
6-7 cups powdered sugar

Cream together butter and sugar on medium speed for about 2-3 minutes. Add eggs one at a time. Add vanilla and coconut extracts.
In a separate bowl combine flour, baking powder, baking soda, and salt. Add half of dry mix to batter and mix until incorporated, mix in sour cream or buttermilk until incorporated, add remaining dry mix. Gently stir in coconut.
Fill 24 muffin cups almost to the brim with the batter. Bake at 325 for approximately 20-25 minutes. Use a toothpick to determine if they are done. Let cool.

For frosting cream together butter and cream cheese, add vanilla and milk. Gradually add powdered sugar until you reach the right consistency.
Generously frost cupcakes and immediately sprinkle coconut over top. (I did about four a time)

Chocolate Cream Cheese and Peanut Butter Cupcakes

I will now refer you to my earlier post last August titled Fabulous Fudge Cupcakes. I would highly encourage making that recipe with these frostings, it's to die for! Just a warning the cupcakes will come out flat, I like them that way, they are fudgey. If you would prefer a lighter and more rounded cupcake, add 1/2 c. flour to the recipe. Now for the frostings, they are delicious! If you like cream cheese frosting and chocolate you will love this recipe. I like my frosting sweet, but if you prefer more of a dark chocolate taste, only add 1/2 c. powdered sugar instead of 2 cups. The peanut butter and chocolate combo is one of my favorites, they look a little lumpy because I ran out of smooth peanut butter and had to use crunchy!

Chocolate Cream Cheese Frosting

1 8 oz. package cream cheese
2 c. powdered sugar
1/4 c. heavy whipping cream
1 c. semi sweet chocolate chips
1/4 c. milk

In a double broiler melt chips and heavy cream, stir until smooth, remove from heat
In a mixing bowl cream together cream cheese and sugar until smooth, slowly add the chocolate mixture. Add the milk until you reach the right consistency, beating just until smooth.



Peanut Butter Frosting

1 c. powdered sugar
1 c. creamy peanut butter
5 Tbs. butter, softened
3/4 tsp vanilla
1/3 c. heavy whipping cream

In bowl combine the sugar, peanut butter, butter, and vanilla with an electric mixer on medium speed until smooth. Add the whipping cream and beat on high speed until light and smooth.

Mini Key Lime Pies

I love making these, they are so cute! They also taste really good too.

Mini Key Lime Pies

Topping
1 box (4 serving size) vanilla instant pudding
1 1/2 c. whipping cream
1/4 c. key lime or regular lime juice
green food color
1 1/2 c. powdered sugar

Cupcakes
1 box Betty Crocker Supermoist white cake mix
mini size baking cups

Frosting
Betty Crocker Whipped fluffy white frosting
1 Tbs lime juice
1/2 tsp grated lime zest

In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 72 mini-size muffin cups (if you don't have three mini muffin pans, just bake one pan at a time, cover the batter between bakings) Make cake batter as directed on box. Spoon about 1 tablespoonful batter into each muffin cup. (Muffin cups will be about 1/2 full.) Refrigerate remaining batter. Bake 10-12 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.

Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake (I like to use a cake frosting bag and tip for this, but you could just as easily use a ziploc bag with the corner snipped off).

Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.

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Pumpkin Cupcakes with Maple Cream Cheese Frosting

I altered my pumpkin bread recipe by adding in some buttermilk to make it lighter, it turned out great. This is a wonderful fall dessert, the flavors of pumpkin and maple together are delicious!

Pumpkin Cupcakes

3 c. sugar
1 15oz. can pumpkin puree
1 c. vegetable oil
2/3 c. water
4 eggs
3 1/2 c. flour
1 Tbs. cinnamon
1 Tbs. ground nutmeg
2 tsp baking soda
1 1/2 tsp salt
3/4 c. buttermilk

Preheat oven to 350.
In medium bowl combine flour, cinnamon, nutmeg, baking soda, and salt. Whisk together and then set aside.
In large mixing bowl beat together sugar, pumpkin, oil, water, and eggs. Add half of flour mixture, beat until smooth. Add buttermilk, mix again, and then add remaining flour. Fill muffin tins 3/4 of the way full. Bake for approximately 15-18 minutes or until a toothpick comes out clean, do not overbake, it will ruin the cupcakes.

Makes approximately 36 cupcakes.

Maple Cream Cheese Frosting

8 oz. cream cheese, softened
6 Tbs. butter, softened
1/2 c. 100% pure Maple Syrup
5 c. powdered sugar

Beat together cream cheese and butter, add maple syrup. Add powdered sugar, one cup at a time. I honestly can't remember how much powdered sugar I put it. Just add the 5 cups and then go from there if you need more.

Let cupcakes cool. I piped the frosting on and then sprinkled with cinnamon.

Fabulous Fudge Chocolate Cupcakes

So I'm finally putting cupcakes on my blog! Yay! This is what I named my blog after. This recipe is awesome! I found it on allrecipes.com. It is a dense, chewy, chocolatey cake recipe. I try to get away with making this at every family birthday party (except for my husband's, he likes yellow cake, whatever Ben!) My mom loves German chocolate cake, so I used this recipe and just made a homemade german chocolate cake frosting with coconut to go on top. This time I made my son these cupcakes for his "Pirate" Birthday party. Once you make this, you won't want to make another boxed chocolate cake mix!
This recipe will make 36 cupcakes, or 1 13X9 cake.

Fabulous Fudge Chocolate Cupcakes

2 1/4 c. all purpose flour
2 tsp baking soda
1/2 tsp salt
1/2 c. butter, softened
2 1/2 c. packed brown sugar
3 eggs
1 1/2 tsp vanilla extract
4 oz. semi sweet baking chocolate
3/4 c. chocolate chips
1 c. sour cream
1 c. boiling water


Preheat oven to 350.
Place baking chocolate in a plastic bowl. Microwave for 30 seconds, stir, return to microwave for additional 30 seconds, stir. Add chocolate chips and stir. Microwave for additional 20 seconds and stir until chocolate is melted. Set aside to cool.
Whisk together flour, baking soda, and salt in bowl. Set aside.
In large bowl beat butter and sugar for 2 minutes. Add eggs, one at a time, beat in vanilla and melted chocolate. Add 1/2 the sour cream, beat, and then add 1/2 flour mixture. Repeat with remaining sour cream and flour mixture. Stir in boiling water.
Pour in greased or lined muffin tins, or greased cake pan.
For cupcakes bake approximately 15 minutes. DO NOT OVERBAKE, that is the worst thing you can do to a cake recipe! Makes about 36 cupcakes.
For 13X9 cake, bake approximately 25-30 minutes.