Category Archives: Cakes and Cupcakes


Blackberry Cupcakes with Blackberry Buttercream

I’m convinced that blackberry puree does strange things to baked goods.  I tried to make blackberry cupcakes using the blackberry puree 4 times.

I took a basic white cake recipe and then added 1/2 of a cup of blackberry puree.  The batter looked curdled, but it still tasted fine.  And they cooked up a funny color.


Anyways……feel free to do it the way I did or even just fold some sliced blackberries into the cupcake batter omitting the blackberry puree (which is what I will do next time!)


But the blackberry buttercream?  Yeah, that is spot on.  Delicious.

Blackberry Cupcakes with Blackberry Buttercream
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Blackberry Cupcakes with Blackberry Buttercream
Serves: 20-24
  • For the cake:
  • 2¼ cups flour
  • 3½ teaspoons baking powder
  • 1 teaspoon salt
  • 1½ cups sugar
  • ½ cup butter, softened
  • 1¼ cup milk
  • 1 teaspoon vanilla
  • 3 large eggs
  • ½ cup blackberry puree
  • For the buttercream:
  • 2 sticks butter, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • ⅓ cup blackberry puree
  • half and half or cream to thin buttercream if needed
  1. To make blackberry puree: Place black berries (about a pound) in the blender and then pass thru a fine mesh sieve.  There you have it. Blackberry puree.
  2. Preheat oven to 350 degrees.
  3. Line muffin tin with cupcake liners.
  4. In a medium bowl mix together flour, baking powder, and salt.  Set aside.
  5. In the bowl of a stand mixer, beat butter and sugar until light and fluffy.  Add in the eggs and vanilla. Mix well.
  6. Then add in half of the flour mixture, all the milk, then the rest of the flour mixture.  Beat in the blackberry puree.
  7. Fill each muffin tin ½-2/3 full.  Bake for 18-20 mins or until toothpick inserted in the center comes out clean. Remove from tin and cool on a wire rack.
  8. For the buttercream.  Beat together all ingredients.  Add cream to thin if necessary.  Frost cooled cupcakes.
  9. Eat!


Lemon Buttermilk Sheet Cake

It’s no secret around here that I love lemon.  So when I came across this recipe for lemon sheet cake I was intrigued and excited!


This recipe is very simple, in fact I already had the ingredients on hand.  As I’m sure you do too!


If you are looking for a fresh and easy dessert to take to any cookout this summer, this lemon buttermilk sheet cake should definitely be on your short list!

Lemon Buttermilk Sheet Cake
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Lemon Buttermilk Sheet Cake
Serves: 12-16
  • For the cake:
  • 2½ cups cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • ¾ cup buttermilk
  • 3 tablespoons grated lemon zest
  • ¼ cup freshly squeezed lemon juice
  • 1 teaspoon vanilla extract
  • 1¾ cup white sugar
  • 1½ sticks softened butter
  • 3 large eggs plus 1 large egg yolk
  • For the glaze:
  • 3 cups powdered sugar
  • 3 tablespoons lemon juice
  • 2 tablespoons buttermilk
  1. Preheat the oven the 325 degrees.  Grease a 9x13 baking dish.
  2. Mix together flour, baking powder, baking soda, and salt in a medium sized bowl.  In another bowl mix together buttermilk, lemon juice, and vanilla.
  3. In a stand mixer mix together the sugar and lemon zest until fragrant.  Remove ¼ cup of lemon sugar and set aside.
  4. Add the butter to the stand mixer and beat until very light and fluffy.  About 2-3 minutes. Add the eggs and egg yolk, one at time, incorporating well after each addition. Then add in half the flour mixture, followed by the buttermilk mixture, then the rest of the flour mixture. Mix until it is smooth.
  5. Pour the batter into the prepared pan and bake for 25-30 minutes or until light golden brown and a toothpick inserted in the center comes out clean. Cool for 10 minutes.
  6. While the cake is cooling, mix together the glaze ingredients and pour over the cake.  Sprinkle with the reserved lemon sugar.  Let cool completely.
  7. Eat!

Recipe from Our Best Bites.


Carrot Cake Petifores {vegan and gluten free}

One of my very closest friends for almost 20 years now (man, I’m getting old) is getting married!!!  I was asked to do the food for her bridal shower (more on that in another post).

In trying to appease all the different diets out there, I made these Carrot Cake Petifores that are vegan and gluten free (two birds, one stone!).


I found this nifty little tool at Bed, Bath, and Beyond. It cut little rounds out of my cake, lickty split.


Now, you could just bake up the carrot cake in a 9×13 dish or use two cake rounds, but what’s the fun in that?

Continue reading


Snickerdoodle Cupcakes

So, you know how I made these for my baby’s birthday?  Well my sister shares a birthday with him!


(Aren’t they cute?)

Anywho, I was on a roll turning cookies into cupcakes, and my sister’s favorite cookie is a snickerdoodle.  So Snickerdoodle cupcakes were born.


And these babies are delicious. All that cinnamon and sugar goodness.


Yummy, yummy.

Snickerdoodle Cupcakes
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Snickerdoodle Cupcakes
Serves: 24
  • For the cupcakes:
  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 tablespoon ground cinnamon
  • ½ teaspoon salt
  • ¾ cup of shortening
  • 1⅔ cups sugar
  • 5 eggs
  • 3 teaspoons vanilla
  • 1¼ cups milk
  • For the frosting:
  • 2 sticks butter, softened
  • 1 pound powdered sugar
  • ¼ cup cream
  • 2 teaspoons vanilla
  • pinch of salt
  • 2 tablespoons cinnamon
  1. For the cupcakes:
  2. Preheat oven to 350.  Line 2 muffin tins with cupcake liners or spray with non stick baking spray. In a bowl mix together the flour, baking powder, cinnamon, and salt. In another bowl beat shortening and sugar together until light and fluffy.  About 3 minutes. Add eggs, one at at time, beating well after each addition. Add in the vanilla.  Then beat in half the flour mixture, then add the milk, then the rest of the flour mixture.  Divide evenly between muffin cups, about ¼ cup per liner. Bake 18-20 minutes or until a toothpick comes out clean. Remove from pan and onto a cooling rack can cool completely.
  3. For the frosting:
  4. Beat the butter with an electric mixture until very creamy.  Add the powdered sugar slowly (so you aren't wearing it), cream, and vanilla.  Turn the mixture on medium high and beat for a good 3 minutes.  The longer you beat it the creamier the frosting will be.  Add more cream or sugar if frosting is too thick or thin.  If it's too sweet add a pinch of salt.  Add 2 tablespoons of cinnamon and beat again. Frost the cooled cupcakes and garnish with a mini snickerdoodle if desired.
  5. Eat!

I used this recipe for the snickerdoodles.  It’s perfect and why mess with perfection?


Cookies and Cream Cupcakes

So this guy had a birthday last week.


(And this was the best picture I could get of him in his Easter best.  Two year olds have a mind of their own I tell ya.)

I can not believe my baby is two! I know people say it all the time, but seriously time does fly.  I swear I had him just yesterday.  Sigh.


Anyways, this little baby, ahem, I mean toddler of mine loves (and I mean LOVES) Oreo cookies.


So what better cake to make for him than a cookies and cream cake, or in this case, cupcake?

He loved them!  He must have had at least 4!

Happy birthday Rawson!  I love you bud.

Cookies and Cream Cupcakes
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Cookies and Cream Cupcakes
Serves: 24
  • 1 box white cake mix
  • 1 cup milk
  • 3 eggs
  • ⅓ cup oil
  • 1 stick butter, softened
  • 1 block cream cheese, softened
  • 1 pound powdered sugar
  • 1 teaspoon vanilla
  • 36 Oreos, plus more for decoration
  1. Preheat oven to 350.
  2. Line 2 muffin trays with cupcake liners or spray with non stick baking spray.  Mix together cake mix, milk, oil, and eggs.  Beat well for 2 mins. Chop up 18 Oreo cookies finely. Stir into the batter. Scoop a scant ⅓ cup of batter into each muffin well.  You should be 24.  I got 22. Bake for 15-20 minutes or until the cake springs back when touched.  Remove from pan and cool on wire racks.
  3. Beat together the butter and cream cheese until fully incorporated.  Add the vanilla and the powdered sugar a cup at a time.  If the frosting is too sweet, add a little pinch of salt.  Chop 18 Oreo cookies really finely.  Stir into frosting.  Frost the cooled cupcakes and decorate with additional cookies if desired.
  4. Eat!

I piped the frosting onto the cupcakes using a big 1M tip, but the cookies still got stuck in the tip.  Next time I will use an ice scream scoop to scoop it on or make sure to chop my cookies very finely so they don’t get stuck.