Roasted Blueberry & Lemon Cupcake w. Cream Cheese & Blueberry Jam

Who doesn't freakin' love blueberry, raise your hand... I don't see any hands raised so I'm going to go with NO BODY. I mean, not only are they BEAUTIFUL IN COLOR but they are tasty as can be! Baked, they get even better.

When I was trying to decide on what recipe to use for my AltSummit card, I struggled, hard. I LOVED the Pineapple-Upside-Down cupcake we did a few weeks ago, and I had thought that it would be so versatile. WRONG. 

Here's the issue. Yes. It was a fantastic cake. Yes, I want to eat it ALLLLLL THE TIME. BUTTTTT because the batter is so loose, the roasted blueberries sank to the bottom, which made for a problem scenario. The blueberries sunk (and I might have to admit that I used a MASSIVE AMOUNT OF BLUEBERRIES so it took up half the liner when they sunk- oopsies) and the cupcake just couldn't bake properly. So, lesson learned, loose batters are NOT ideal for adding fruit. You're welcome. (They were VERY tasty, but they overflowed funny, and looks all cray-cray so there was NO WAY I could use it for my AltSummit recipe!)

OK MOVING ON! Second try on this, and we have a winner! I scraped the idea of reusing the other batter and it worked out just fine!

CLICK HERE FOR THE FREE DOWNLOADABLE RECIPE CARD.

Yields 12 Cupcakes in a standard cupcake pan

FOR THE BATTER /

1 ⅓ cup flour

3 tbsp. corn starch

¼ tsp. baking soda

1 tsp. baking powder

½ tsp. salt

1 tsp. cinnamon

1 stick unsalted butter, room temperature

⅓ cup sugar

2 eggs, room temperature

1 tsp. vanilla

¾ cup vanilla yogurt

1 ¼ cup fresh blueberries

Zest of ½ a lemon

1 / Preheat oven to 375˚. Line a standard cupcake pan with 12 liners.

2 / Destem and clean the blueberries. Lay blueberries out on a cake or cookie pan (with sides). Place on center rack of the oven and cook for 10 minutes, or until blueberries start to burst. Remove from oven and allow to come to room temperature.

 3 / Sift together the flour, cornstarch, baking soda, baking powder, salt and cinnamon. Set aside.

4 / Beat together the butter and sugar until light and fluffy, then beat in eggs.

5 / Mix the vanilla into the yogurt.

6 / Alternating between the dry ingredients and the yogurt, beat the ingredients into the butter mixture until well combined.

7 / Zest half a lemon and fold into the batter.

8 / Gently fold in the roasted blueberries.

9 / Fill the cupcake liners evenly, ⅔ the way full. Bake for 21-25 minutes, or until a cupcake tester inserted in the center comes out clean and the edges of the cupcake are golden brown.

FOR THE FROSTING /

1 stick butter, room temperature

8 oz. container of cream cheese

½ tsp. vanilla

2 ⅔ cup confectioners’ sugar

¼ cup blueberry jam

 1 / Beat together the butter and cream cheese. *Guys, I've been into using  the round container of cream cheese instead of bars lately, I feel like they get a creamier frosting, I may never go back!

2 / Add the vanilla.

3 / Slowly, in 3 parts, beat in the confectioners sugar until there are no lumps and the consistency is even.

4 / To swirl the frosting and jam, add a large spoon-full of blueberry jam to the center of the bowl of cream cheese frosting.  Do not mix the jam with the frosting. (Just like we did with the lemon poppyseed cupcakes a while back.)

5 / Spoon the frosting (with the jam in it) into a frosting bag and pipe as normal. The jam and frosting will swirl naturally!

You can see the washi tape flags getting all ready to jazz up the place. 

I don't ever need an excuse to eat a cupcake, but I have to say, these would make a lovely breakfast treat! By roasting the blueberries before we folded them into the batter we are bringing out an extra bit of sweetness and flavor, which sets them apart form any other blueberry cupcake I have eaten. 

I hope some of my fellow Alt attendees with give it a try and send me some pics! I think next time, I'd add some brown sugar topping, what do you think?

Mint Lemonade Cupcake w. Lemon Curd & Lemon Frosting

​So far we did ​PMS 230- Chocolate Raspberry Cheesecake, and PMS 366- Tiered Pistachio and they looked and tasted AMAZINGGGG! SO WHATS LEFT? Clearly, yellow needed to be incorporated into this palette. The last and final Spring Cupcake in the Pantone series here is a MINT LEMONADE filled with LEMON CURD. Boom. PMS 100. Nailed it.​

I had never made Lemon curd before (ok, I'll be honest, I had never EATEN lemon curd before) so I gave it a shot and I am so happy I did. The mint and the lemon curd go perfectly together. The frosting is super light and creamy, and compliments the flavors and textures like WHOA.​

CLICK HERE FOR THE FREE DOWNLOADABLE RECIPE CARD.

Yields 12 Cupcakes in standard liners

FOR THE BATTER/

1¼ cups all-purpose flour

¾  cup sugar

½  tsp. baking soda

½  tsp. salt

1 stick butter

½ cup milk

1 egg

½ tsp. white vinegar

½  tsp. vanilla extract

zest of one lemon plus some juice

1 medium bushel of mint

1 / To make the mint-infused butter, heat 1 stick butter, milk and mint over a double boiler. Once butter is melted, turn heat down and let sit for 15 minutes.  

Turn heat off and let sit another 15 minutes.  Press through a sieve to remove mint leaves and let cool to room temperature

2 / Preheat oven to 325˚F. Line a cupcake pan with 12 cupcake liners and set aside.

3 / In a medium bowl, combine flour, sugar, baking soda and salt.

4 / In a separate bowl, whisk together milk, egg, vinegar, vanilla extract and lemon zest.

5 / Add the wet ingredients to the dry ingredients. Whisk on medium speed until just combined.

6 / Lightly squeeze the lemon (that was zested) to add a bit of the fresh lemon juice, to taste.

7 / Spoon the mixture into liners filling  ⅔ the way.

 Bake for 18-22 minutes or until toothpick inserted into the center of the cupcake comes out clean. Allow cupcakes to cool completely before assembling.

FOR THE LEMON CURD /

6 large egg yolks

Zest of 1 lemon

½ cup lemon juice

12 tbsp. sugar

8 tbsp. unsalted butter, cold, cut into pieces

​1 / Combine yolks, lemon zest, lemon juice, and sugar in a small saucepan. Whisk to combine.

2 / Set over medium heat, and stir constantly with a wooden spoon, making sure to stir sides and bottom of pan. Cook until mixture is thick enough to coat back of wooden spoon, 5 to 7 minutes.

3 / Remove saucepan from heat. Add butter, one piece at a time, stirring with the wooden spoon until consistency is smooth.

4 / Transfer mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming; wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

FOR THE FROSTING /

8 oz. package cream cheese, softened

½ stick butter, softened

3 cups confectioners sugar

1 tsp. vanilla extract

juice of one lemon

1 / Using a mixer, blend the butter and cream cheese together until well combined.

2 / Gradually add in the confectioners’ sugar until fully incorporated.

3 /  Finally mix in vanilla and lemon juice.

ASSEMBLY / ​

Lemon Curd

Cooled Cupcakes

Frosting

Candy Lemon Wedges

Paper Straws

Cupcake corer (or knife)​

Piping bags (for curd and frosting) and tip of your choice!​

1 / Using a cupcake corer or knife, core the center of the cooled cupcakes out.

2 / Fill a piping bag with the cooled lemon curd.

3 / Fill the cored cupcake with the lemon curd.

​4 /  Pipe the frosting on the top of the cupcake with your favorite tip!

5 / (Optional) Garnish with lemon candies and adorable paper straws!

​I LOVE HOW THESE CAME OUT. THEY ARE JUST FREAKIN' ADORABLE. 

The color and decor of these is so spring and fresh and wonderful and beautiful and and anddddd.....​ I AM OBSESSED. I really thought that I needed to incorporate a "drink" cupcake into the spring cupcake mix, and what says spring like LEMONADE. 

So what do you think of the whole collection? Are there any other spring cupcakes you would have mixed in here?​

Tiered Spring Pistachio Cupcake w. Pistachio Frosting

Numero Dos in our Spring Cupcakes inspired by Pantone colors! Nothing says spring like green. These April showers bring May flowers for sure. ​The trees are blooming. The lawns are growing. Flowers EVERYWHERE. It's a lovely time here in NYC. 

For this collection of cupcakes, I didn't just want to push myself in the flavor department, I wanted to see what I could do to blow my clients mind with decore as well, and I think I nailed it. For the Raspberry Chocolate Cheesecake cupcake from last week, we experimented with piping CHEESECAKE as roses, but I was in NY Cake and saw some amazing gum paste flowers THAT I JUST NEEDED TO HAVE. 

​PMS 366, I adore you. These tiered cupcakes really kicked my butt, but they came out incredible. The recipe is SUPER easy, but applying all the edible pearls and flowers was really intricate and tried my last nerve! I added almond extract to elevate the nutty flavor, and I think it was a perfect choice!

These darlings did cave a bit, but don't fear, they are still amazing and you can just cover it with frosting!​

CLICK HERE FOR THE FREE DOWNLOADABLE RECIPE CARD.

Yields 12 Cupcakes in standard liners or 6 tiered cupcakes (plus 2 standard and a few babies)

I mean, c'mon, have you ever seen such beauty in something EDIBLE!?​

FOR THE BATTER / ​

½ cup pistachios

¾ cup sugar

2 tsp baking powder

½ cup butter plus 2 tbsp.

1 cup flour

⅓ cup milk

1 / Heat oven to 300˚F and line a standard cupcake pan with liners*.

2 / Put pistachios into a food processor with ½ cup sugar. Pulse until very finely chopped.

3 / In a large bowl beat the, remaining sugar, butter, eggs, flour and milk with an electric mixer until smooth.

4 / Divide the batter between cavities and bake on 22-25 minutes or until a skewer poked in comes out clean. Cool on a wire rack.

FOR THE FROSTING / 

1 ½ cups unsalted butter, at room temperature

1 cup confectioners’ sugar

⅓ cup finely ground pistachios

1 tsp. salt

1 tsp. almond extract

1 / Beat the room temperature butter and confectioners’ sugar in the bowl on medium-high speed for 2-3 minutes, or until fluffy and pale yellow.

2 /  Add the ground pistachios, salt and almond extract and beat for an additional 2-3 minutes. If you would like to color the frosting the way I did, add tiny drops of green food coloring while beating until you reach the desired shade!

ASSEMBLY /

1 / Allow cupcakes to cool completely and pipe the prepared forsting on teh cupcake with your favorite tip!*

* If you would like to create tiered cupcakes like I did, you will need cupcake pan sizes. I used standard and 2 smaller sizes. This recipe yielded about 6 tiered cupcakes, and an extra 3 standard cupcakes. (Of course plus a few more super-minis that I nibbled on!)To tier the cupcakes, I smear the frosting on every size cupcake. Then stack the mid-sized one on top. I did not remove the liner, but you can. Then (obviously) add the smallest cupcake to the top. I actually didn’t have liners for the teenie-tiny cupcakes, so they don’t have liners on them.

THESE FLOWERS! THESE. FLOWERSSSSSS! OMGEEEE are they not INCREDIBLE?! Yes, they were a bit more pricy then the typical decore we use on this blog, but it was for an important event and I wanted to WOW the PANTS OFF the crowd (mission accomplished!)!!!

​I AM OBSESSED WITH THIS LARGE ROSE. It was a perfect fit for the standard cupcakes that were left.

If you want to see how all of the beauties turned out, check out the gallery below (and by "if you want to" I mean FREAKIN 'CHECK OUT MY HARD WORK, THEY LOOK AMAZE-BALLS.​

Dont forget to download your free recipe card for keeps!​

Can you think of any other ideas for spring cupcakes I missed? We have one more coming next week, can you guess what I went with?​

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PMS 230 / Chocolate Cupcake w. Graham Cracker Crust & Raspberry Cheesecake

Sorry it has been so long since a post, but this one is totally worth the wait. Chocolate, Graham Cracker. Raspberry Cheesecake. In. A. Cupcake. Yum.O.

I was hired to created Spring inspired cupcakes, and some may say I went a little crazy. I imagined up three types, inspired by three Pantone colors, with three different types of decor. Yes, some say I’m cray, but I’m ok with that.

Although they were for spring, a chocolate cupcake was necessary for the bunch, I can’t disappoint my people! So I got to thinking, what can make it “spring”... well the icing color of course! BUT I didn’t want to just dye the icing, that is what I call cheating! So I had to think up something. Hmmm, what goes good with chocolate, well, raspberry of course! BUT let’s take it up one more notch, and make it RASPBERRY CHEESECAKE. BOOM. NAILED. IT. PMS 230 in a cupcake, here we go!

CLICK HERE FOR THE FREE DOWNLOADABLE RECIPE CARD.​

​Yields 12 Cupcakes in standard liners (you'll have extra cheesecake though!)

FOR THE RASPBERRY CHEESECAKE /

½ cup sugar + 2 tbsp. (for raspberries)

1 pound cream cheese, softened

½ tsp. vanilla extract

2 large eggs, lightly beaten

½ cup sour cream

Pinch of sea salt

¾ cup raspberry

LOOOOOOOOK AT THOSE BEAUTSSSSS!

1 / Preheat oven to 275˚F.

2 / Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tbsp. sugar, and set aside.

3 / Beat cream cheese with a mixer on medium speed until smooth.

4 / Add sugar, then vanilla until well combined.

5 / Add eggs, scraping down side of bowl as necessary. Add sour cream and salt. Pour batter into spring form if you have, if not, any pan (I used a 9 inch glass) will do, because it doesn’t matter if the cake stays together, you will need to ruin it anyway!

6 / Bake until sides are set but centers are wobbly, about 45 minutes. Refrigerate 4 hours or overnight.

FOR THE CRUST /

¾ cup graham cracker crumbs (about 8 full graham crackers)

2 tbsp. sugar

3 tbsp. unsalted butter, melted

1 / Stir together the graham cracker crumbs, sugar and melted butter until well combined.

2 / Press 1 tbsp. of the mixture into the bottom of each cupcake liner.

​FOR THE CUPCAKE BATTER /

1 stick unsalted butter, cut into 4 pieces

2 oz. bittersweet chocolate, chopped

½ cup Dutch-processed cocoa powder

¾ cup all-purpose flour

½ tsp. baking soda

¾ tsp. baking powder

2 eggs

¾ cup granulated sugar

1 tsp. vanilla extract

½ tsp. salt

½ cup sour cream

1 / Preheat oven to 350˚F.

2 / Combine butter, chocolate, and cocoa in medium heatproof bowl. Set bowl over saucepan containing barely simmering water; heat mixture until butter and chocolate are melted and whisk until smooth and combined. Set aside to cool until just warm to the touch.

3 / Whisk flour, baking soda, and baking powder in small bowl to combine.

4 / Whisk eggs in second medium bowl to combine; add sugar, vanilla, and salt until fully incorporated. Add cooled chocolate mixture and whisk until combined. Sift about one-third of flour mixture over chocolate mixture and whisk until combined; whisk in sour cream until combined, then sift remaining flour mixture over.

Whisk until batter is homogeneous and thick.

5 / Divide batter evenly among the graham cracker crust cupcake liners, filling each three-quarters full. Bake until skewer inserted into center of cupcakes comes out clean, 18 to 20 minutes.

6 / Cool completely on a wire rack.

ASSEMBLY /

1 / Using a cupcake corer or knife, core the center of the cooled cupcakes out.

2 / Fill a piping bag with the cooled, set cheesecake*. If the cheesecake is thick and you think it won’t pipe properly, using an electric mixer beat it for about 2 minutes to get a better consistency.

3 / Fill the cored cupcake with the cheesecake and then pipe on the top of the cupcake with your favorite tip!

* As you see, I attempted some roses. They all came out a little different!

First I attempted this one. I dropped some food coloring along the seam as instructed. I was doing well, but I didn’t let my cheesecake set long enough, so it was a bit loose. Also, I needed to refill my bag, so I wasn’t able to add the food coloring along the seam again, because it was a mess!

This video even though it isn’t in English shows how you can do a rose also!

I wound up just circling around the cupcake, starting in the center, on many of them, and they were cute too!

So if you have a super special occasion, you should make these. I understand that the cheesecake adds a whole extra element (and a ton more dirty dishes) but take my word for it, you will put a smile on everyones face!

Don't forget to download your free recipe card for keeps!​

Have you experimented with unconventional icings? I tried pumpkin pie (link) a while ago, and it was a crowd favorite, what else can we cook up?

Zucchini Cupcake w. Sweet Brown Butter Glaze

I have seen and heard of zucchini cupcakes, but never tried one. Whats the catch here? Veggies IN A CUPCAKE? Why? WHYYYY? Whats the hype about? I needed to give it a try for myself. Rather than wing this one, I looked around the interwebs for a good base, and when I am looking for a recipe that is tried and tested, I always turn to my gurl, Martha. 

I added some additional spices, and made some substitutions and loved what the outcome was. The almond extract added a bit of depth to the flavor, in addition to the cloves, ginger and nutmeg. I did leave out the nuts, but thats was only because we recently made a nut cupcake and I had enough.​

In other news, I have a new lens for my camera! I had been working with the lens my kit came with. I have a Canon T1i, with a 18-55mm f/3.5-5.6 IS lens, but it was time for an upgrade. I've been shooting with it for far too long, but couldn't make a decision on what to buy! Luckily, I have some wonderful friends... and mah boy Vince "lent" me one. I am now feeling proper (and a little pimp actually) as I shoot with this beaut. I am still getting used to it, but am excited to see the quality of my images improve. ALSOOOOOOO I tend to only bake during peak day light, which I will continue to do but, this lens should allow me to shoot in less then ideal lighting situations, so maybe I can start midnight baking (sorry roommates, love you!). 

Yields 12 Cupcakes in Standard liners

RECIPE BELOW, GET BAKING!

​FOR THE BATTER /

1 ½ cup flour

1 cup brown sugar

2 tsp. baking powder

1 tsp. cinnamon

½ tsp. nutmeg

½ tsp. ginger

¼ tsp. cloves

½ tsp. salt

1 ½ cup coarsely grated zucchini (Chopping the zucchini in a food processor will get a great consistency)

⅓ cup vegetable oil

2 large eggs

½ tsp. almond extract

1 / Preheat oven to 350˚F and line a standard 12-cup cupcake pan with liners.

2 / In a large bowl, combine all of the dry ingredients. Whisk well to make sure completely incorporated with each other.

3 / In a medium bowl, combine the zucchini, oil, eggs and almond extract.

4 / Add the wet ingredients to the dry ingredients and beat on medium until just combined.

5 / Evenly distribute the batter between the prepared cupcake tray, filling each cavity ⅔ the way.

6 / Bake for 17-20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. 

Marthas recipe said to bake for 40 minutes, so that's what I set my timer for, but I just had this GUT FEELING that they were done at around 18 minutes. OMGEEEE am I glad I checked. They were perfect, maybe could have used a minute less actually. Keep an eye on them while the are baking, but DO NOT under ANY CIRCUMSTANCES open you oven up too much. When you open an oven while cupcakes are baking, you release the heat, and can cause disastrous results, like the cupcakes just completely collapsing. Wait until AT LEAST 15 minutes to check these, but if you can, just switch the oven light on and take a peek (without opening the oven) until you are pretty sure they have finished rising.

FOR THE GLAZE /

1 stick unsalted butter

2 cups sifted confectioners sugar

2 tsp. almond extract (vanilla extract pictured above, which will also work, but I made a game time decision and went with teh almond instead)

1-4 tbsp. milk

1 / In a small saucepan, melt butter over medium-high heat until nut-brown in color, about 10 minutes.

2 / Pour butter into a bowl, leaving any burned sediment behind.

3 / Add sugar, vanilla, and 1 tbsp. milk and stir until smooth. Let cool 5 minutes and then spread or our over cupcakes.

If the consistency of the icing is too thick to spread, add the remaining milk, 1 tbsp. at a time until the icing is spreadable.

So the discovery about zucchini cupcakes you ask? They are moist and amazing. They DO NOT taste like zucchini, but are a beautiful base for other spices and flavors. I actually think it would be really interesting to add some citrus flavors, or even make a chocolate one. The juice of the grated zucchini must be the trick! 

They baked to a beautiful burnt orange color. I slathered them pretty good  in the brown butter glaze, which is super sweet and perfection.​

Take a big 'ol bite, you won't regret it!​

Don't forget to snag up your recipe card for keeps. ​

OH ONE LAST THING I WANTED TO SHARE. LIsten up, baking is messy. Blogging is messy, its not all fun and games ya know, it's dishes and running to the store because you forgot to grab an ingredient and messes and more messes, but I love (almost) every second of it. Don't get discouraged that all the bloggers out there have beautiful pictures and beautiful lives, we also have this, we are human you know!

What does your kitchen look like when you get cooking (please tell me its not immaculate...)?

One Bowl Banana Nut Cupcake w. Honey Cinnamon Buttercream

It has been a few weeks since I posted a cupcake, which is so unlike me! I decided to be inspired by what was in the house this week, rather than thinking something up, having to drag my butt to the store and spend monies, when I have so many ingredients here! So... what did we have you ask... nuts, bananas and more nuts. 

Can't be bad, right?​ This recipe is full of nutty-goodness. Using ripe bananas, and lots 'o nits, I would even say that maybe this could be a breakfast cupcake?​ (What the hell, we are adults, we can have whatever we want for breakfast, can I get an AMEN!)

Click here or on the image above for the free downloadable recipe card.

Recipe with images below...

GET BAKING!

Yields 18-20 cupcakes in standard liners

FOR THE BATTER / 

​1 ½ cup flour

¾ cup sugar

1 tsp. baking powder

1 ½ tsp. baking soda

¼ tsp. salt

½ cup butter (melted)

4 large ripe bananas (sliced)

2 large eggs

½ tsp. almond extract

2 cups mixed nuts (I had in the house walnuts, hazelnuts, pignoli and slivered almonds)

​1 / Preheat oven to 350˚F and line cupcake standard cupcake pans with liners (will yield 20 cupcakes).

2 / Spray a baking sheet with baking spray and spread the nuts (chop them first if they are whole) on the sheet. Bake for 7 minutes and then with a spatula flip the nuts over and bake for an additional 5 minutes. Remove from oven and set aside to cool.

3 / In a large bowl whisk together all of the dry ingredients.

4 / Clear a “well” in the middle of the dry ingredients. In the center of the bowl drop in the bananas, eggs and almond extract.

5 / With a hand mixer (or stand mixer) beat on med-high until completely incorporated.

6 / Fold the cooled toasted nuts into the batter.

7 / Evenly distribute the batter amongst the prepared cupcake pan, filling each cavity ⅔ the way full.

​8 / Bake for 15-18 minutes or until toothpick inserted in the center of the cupcake comes out clean.

* I would usually tell you to let them cool completely before frosting, but I have to say, I kept ‘em warm and frosted them and the buttery goodness melted on the nutty goodness and oh my goodness they were good, so its up to you, warm or cool (or both?).

​FOR THE FROSTING /

1 cup butter, softened

1 cup powdered sugar

1 tbsp. honey

½ tbsp. cinnamon

1 / With an electric mixer, cream the butter until light and fluffy. (I know, I know, based on the image above, I didn't follow my instructions  but you know what?!... YOU SHOULD! - Not only did I make a complete mess of my kitchen, my consistency was off and you should learn from my mistakes and to it the right way - I was being freakin' lazy.)

2 / Beat in the powdered sugar until well combined.

3 / Add the honey and cinnamon and beat until just combined.

4 / Pipe onto cupcakes with your favorite tip!

​Want to get fancy? Drizzle some honey over the top and sprinkle on some cinnamon!

This cupcake is so full of texture, but the banana and buttercream balance out the nuts beautifully! ​Serve them warm or cool, they are fantastic either way! Don't have mixed nuts in the house, most nuts will work. Maybe almonds? Walnuts? Hazelnuts? THEY ALL SOUND AMAZINGGGG! 

I think this would make a great loaf as well, maybe with a brown butter glaze? What do you think? Breakfast or dessert?​

Holiday 2012 / Gingerbread Cupcake w. Cream Cheese Frosting (+ Gingerbread Cookie Topper)

Nothing says holidays like Gingerbread! The smell that fills the house is magical. Gingerbread is perfection, one time a year, and that time is now. I get the catalogs from King Arthur Flour and they are always amazing. Beautiful. Make me want everything! The most recent one they included a gingerbread cupcake recipe, so I though I'd give it a go, and I am pretty happy with the outcome! Between the cupcakes, the cookies AND the CAKE I was baking for my bestie (don't worry I'll share it after the holidays!), I was uber nervous to mess something up, and had no time to start over, so I trusted My Girl Martha (Stewart of course) for the cookie recipe.

Gingerbread cupcake with Cinnamon Cream Cheese Frosting TOPPED with a Gingerbread Cookie. Tastes JUST LIKE CHRISTMAS! (Looks pretty classy too!) 

Start with the cookies if you want to make them, they require refrigeration in the process. If you don't wan't to make the cookies, I won't be offended, skiperoo right over the instruction and get bakin' the cupcakes!

Download the recipe card with illustration here for keeps. Recipe with images below...

GET BAKING!

Yields 12 cupcakes in standard liners

FOR THE COOKIES /

2 cups flour (spooned and leveled), plus more for rolling

2 tsp. ground ginger

1 tsp. cinnamon

½ tsp. ground nutmeg

¼ tsp. cloves

¼ tsp. baking soda

¼ tsp. salt

½ cup unsalted butter, room temperature

⅓ cup packed dark-brown sugar

⅓  cup molasses

1 large egg

1 / In a medium bowl, whisk together flour, spices, baking soda, and salt; set aside.

2 / In a separate bowl beat butter and brown sugar with an electric mixer until smooth.

3 / Beat the molasses and egg into the butter mixture.

4 / With mixer on low, add dry ingredients; mix just until a dough forms.

5 / Place dough on floured plastic wrap; pat into an 8-inch square. Wrap well; chill until firm, 1 to 2 hours. * The chilling of the dough is VERY important, don't breeze over this!

6 / Preheat oven to 350˚F. Divide dough in half. Rewrap and refrigerate one half.

7 / Place dough on floured parchment or waxed paper; roll out ⅛ inch thick, turning, lifting, and flouring dough (and rolling pin) as needed.

8 / Freeze rolled dough (on paper) until firm, about 20 minutes. Again, don't skip this step! Keep the dough cold at all times. I made a HUGE mistake and rolled the dough out on the counter above my dishwasher, which was running, and the counter was warm and ruined half the dough. Super bummer, I know, so KEEP IT COOL, learn from my mistakes!

9 / Loosen dough from paper. Cut out shapes, and transfer to baking sheets.

10 / Bake until firm and edges just begin to darken, 10 to 18 minutes, depending on size. Cool completely on baking sheets.

FOR THE CUPCAKES /

1 ¾ cups flour

1 tsp. baking soda

2 tsp. cinnamon

2 tsp. ginger

¼ tsp. cloves

¼ tsp. ground nutmeg

¼ tsp. salt

½ cup unsalted butter, melted

½ cup packed dark brown sugar

½ cup molasses

1 large egg

½ cup water

1 / Preheat oven to 350˚F. Line a standard 12-cup cupcake pan with paper liners.

2 / Combine together the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt.

3 / In a separate bowl, whisk together the melted butter, brown sugar, molasses and egg.

4 / With an electric mixer, add the half the flour mixture to the butter mixture, then half the water, and repeat. Mix until well combined scraping down the sides of the bowl as needed.

5 / Spoon the mixture into liners filling  ⅔ the way. Bake for 16-19 minutes or until toothpick inserted into the center of the cupcake comes out clean.

FOR THE FROSTING / 

6 tbsp. unsalted butter, at room temperature

1 package cream cheese, softened

2 cups confectioners’ sugar

2 tsp. cinnamon

2 tbsp. brown sugar

1 / Beat together the butter and cream cheese until light and fluffy.

2 / With the electric mixer running add the sugars and cinnamon beating until well incorporated.

3 / Pipe onto cooled cupcakes.

TA-DA! CHRISTMAS IN A CUPCAKE! King Arthur said to make for 20-22 minutes, but I tested at 18 and they were done, and a bit over done already, so make sure to test around 15 or 16 minutes. They may need more time, but better safe than sorry!

This was my first time making gingerbread, and boy did I learn a lot! Cookies can be hard! I think I might challenge myself to a gingerbread house, any tips?

Holiday 2012 / White Christmas Coconut Cupcake

ok, ok, i know... now that you sent out your holiday cards, decorated, pimped out computers, and decorated some more you should start making your baking list, and I've got a perfect start for you! If you don't have time for this now (I know how work is pre-holiday time believe me), download the recipe card here and you can take a peeksie later.

Dreamin' of a White Christmas? Me too! How about a Coconut Cupcake with Whipped Cream topping? By making these little darlings with colorless vanilla and egg whites, they stay super white and can transport you right into the final scene of  White Christmas, with Bing Crosby singing and just sounding like pure buttah. Simmer down, you can download the Santa and Elf liners! There is only one Santa of course, so download this file and you'll get a Santa and one Elf, and use this one and make some more Elves! Pop a cotton ball on the tip of Santa's hat and you're good to go!

RECIPE BELOW, GET BAKING!

Yields 24 cupcakes in standard liners

FOR THE BATTER /

3 cups cake flour (not self-rising)

2 tsp. baking powder

1 tsp. salt

3 sticks ( 1 ½  cups ) unsalted butter, room temperature

2 ¼  cups sugar

½ tsp. clear vanilla extract (standard vanilla extract can be substituted but the cake will not be quite as white)

1 cup coconut milk

8 large egg whites

1 ½  cups shredded sweetened coconut

1 / Preheat oven to 350˚F. Line two standard 12-cup cupcake pans with paper liners.

2 / Whisk together flour, baking powder, and salt. Set aside.

3 / With an electric mixer on medium, beat butter and 2 cups sugar until light and fluffy, 3 to 4 minutes, scraping down sides of the bowl as needed, add the vanilla and beat until just incorporated.

4 / With mixer on low speed, add flour mixture in three parts to the butter mixture, alternating with the milk. Beat until just combined.

5 / In a clean, VERY dry  bowl with the electric mixer (make sure the attachments are very dry as well or the eggs won’t peak) beat egg whites on low speed until foamy. Gradually add remaining sugar and beat on high speed until stiff, glossy peaks form, about 4 minutes. Do not over beat.

6 / Carefully fold a the egg-white mixture into the butter-flour mixture until combined, do this in 3 parts. Fold in the shredded coconut.

7 / Divide batter evenly among the cupcake cups about ⅔ way full. Bake for 10 minutes and rotate pans, then continue baking for an additional 10-15 minutes or until cake tester inserted in the center of the cupcake comes out clean. (Make sure you test multiple cupcakes, I had a few that needed to stay in a bit longer). Total cake time should be 20 to 25 minutes.

8 / Remove the cupcakes from the pan and transfer to a cooling rack.

FOR THE FILLING /

2 cups shredded coconut

1 cup coconut cream (NOT coconut milk)

FOR THE TOPPING /

2 cups heavy whipping cream (very cold)

2 tsp. clear vanilla extract

3 tbsp. sugar

FOR THE FILLING /

1 / Preheat the oven to 300˚F.

2 / Spread the coconut on a baking sheet in a thin later (you may need to do this in two batches).

3 / Bake for about 10 minutes then using a spatula toss the coconut around and spread out again. Bake for an additional 10 minutes.

* Watch the coconut carefully, depending on your oven it may bake more quickly. You want the coconut to be a medium golden brown.

4 / Let the toasted coconut cool for a bit (you can stick it in the refrigerator to speed the process).

5 / Mix the toasted coconut and the coconut cream together until well incorporated.

FOR THE TOPPING / 

1 / Beat the heavy cream with an electric mixer on med-high until it begins to firm.

2 / While the beater is running, slowly add the vanilla and sugar.

3 / Continue to beat the mixture until you get very firm peaks (3-5 minutes). You want strong peaks so it doesn’t break down while on the cupcake!

ASSEMBLY /

1 / Allow cupcakes to cool completely. Use cupcake corer or paring knife to remove the center of the cupcake.

2 / Spoon the coconut filling mixture into each cupcake.

3 / Fill a piping bag (with whichever tip you choose) with the whipped cream and pipe onto each cupcake.

4 / Sprinkle sweetened coconut flakes on as a garnish (optional).

Not only are they stunning, they are devine in taste as well. With or without the Santa and Elf Liners these are sure to be a show stopper at any Holiday party. Download the recipe card here. I think a PERFECT hostess gift would be a batch of these beauts, a recipe card and some liners printed out! What do you think?

I've got a ton more to bake for the holidays, what's on your list so far?

Thanksgiving Free Download

Want to add a little holiday pazazz to your holiday table this year?

First, click here for an easy Sweet Potato Cupcake with Marshmallow Frosting recipe, then dress 'em up with some freebies!

Whats included you ask?... 1-inch circle cupcake toppers, a folded table card for marking seating or food, and lets not forget that on Thanksgiving we should remember what we are thankful for, so I've included a little card for your and your loved ones to share with each other. OH AND a full sheet of pattern for any extras. Click HERE to download the 3 page file!

The cupcake toppers are super easy to assemble, and the table cards just take some quick easy cuts!

Using a 1-inch circle punch, punch out all the circles. I love Martha Stewart Craft punches, this is the one I have but any 1-inch circle will work (or scissors if you have a steady hand!).

Cut out any shape larger than 1-inch for the backing (optional of course), I used this one.

Adhere the two pieces together, using glue, tape or glue dots.

Then I typically glue to a popsicle stick, but I couldn't find any at home, so I used straws! Use whatever you have that will work!

Want a recipe card too? Click here for that too!

Do you have any fun Thanksgiving plans this year?

Quick & Easy Sweet Potato Cupcake w. Marshmallow Frosting

I don't know about you, but the holidays always sneak up on me. It's time for Thanksgiving already?! There are a bajillion potlucks to go to. A turkey to make. Stuffing. Sides. Table settings. Too much! Thinking about it makes me want to lay down and take a nap! BUT don't worry about an ornate dessert, I feel you, this week there is just no time, so how about an easy (but delicious) cupcake! Not only easy, but tastes like autumn should, because its made with SWEET POTATO. 

Sticking with fall Pantone colors, this easy cupcake is inspired by a beautiful orange, PMS 167. PLUS how about a free Thanksgiving decor download. YOU GOT IT! Cupcake toppers & more. Click HERE to get the freebies for Thanksgiving! What are you waiting for?...

RECIPE BELOW, GET BAKING!

Yields 24 cupcakes in standard liners (Plus a little extra- I baked the excess in mini cupcake pans for a bite sized treat!)

FOR THE BATTER /

1 box Yellow Cake + whatever ingredients the box cake calls for

2 cans Sweet Potato

1 ½ tsp. cinnamon

pinch of cloves

½ tsp. nutmeg

pinch of ginger

¼ tbsp. molasses

¼ tsp. vanilla 

½ tbsp. brown sugar

1 / Preheat oven to 350˚F. Mix together box cake mix and ingredients cake calls for according to box.

2 / In a separate bowl mash both cans of sweet potatoes, keeping the syrup they are canned in. Add cinnamon, cloves, nutmeg, ginger, molasses, vanilla and brown sugar. Note: This cupcake is supposed to be easy, and quick (and cheap!) so if you don’t have all the spices listed, get creative! (Make sure you add small bits at a time if you are adjusting the recipe and taste as you go, thats the best part!)

3 / Pour the sweet potato mixture into the cake mixture.

Blend on high for 3-5 minutes, scraping down the sides of the bowl as needed.

4 / Spoon the mixture into liners filling  ⅔ the way. Bake for 20-22 minutes or until toothpick inserted into the center of the cupcake comes out clean.

... here's the thing, I can't lie to you. When these babies came out of the oven, they were UGLY. I was so nervous, and pretty positive, they would taste how they looked, but thank-goodnessss I was wrong! They were delicious. Moist. Addictive. Wonderful. Here's what I think: I opened the oven a bunch of times to check on the minis that were in, then a bunch of times to check on these, so I think I made them sink. Mah-B. Anywhoooo, they taste great (especially after being frosted) so no worries if they ain'y pretty, we will dress 'em up!

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I got a special request for a brown sugar topping on these darlings, so I obliged (in ½ the cupcakes). They were great, but its your call, don’t give yourself too much work, you've got enough to do! THEY TASTE AMAZING EITHER WAY!

FOR THE TOPPING (optional) /

¾ cup flour

½ cup firmly packed light brown sugar

1 tsp. ground cinnamon

5 tbsp. unsalted butter

1 / Melt the butter completely.

2 / Add the cinnamon and sugar to the melted butter and stir well with a spoon.

3 / Drop about a tablespoon of the mixture on the top of each cupcake before putting in the oven.

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FOR THE FROSTING /

1 cup butter, room temperature

16 oz. container Marshmallow Fluff

1 cup powdered sugar

1 tsp. vanilla

8 oz. marscarpone (or cream cheese) - Sorry, not pictured above, it was a mid-recipe decision (and a good one at that)

1 / Beat butter until light and fluffy.

2 / Mix in Fluff, in two additions, alternating with the marscarpone.

3 / Add in the powdered sugar and beat until everything is incorporated.

4 / Pipe on the cooled cupcakes with your favorite tip!

I always though box cake was cheating but these cupcakes have proven me wrong, they are dang good! It tastes like a "homemade" cupcake (and perfect for Thanksgiving) with the addition of sweet potato and spices. Its perfectly moist. A revised box cake recipe CAN be a good thing, and make for a quick & easy cupcake!

Have you tried baking from box cake mix and put your own spin on it? How'd it turn out?

PS- don't forget to click HERE for the Free Thanksgiving Download and HERE for the free recipe card.