Tag Archives: 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
Prep time
Cook time
Total time
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!


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
Prep time
Cook time
Total time
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
Prep time
Cook time
Total time
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.


Chocolate Cupcakes with Salted Caramel Chocolate Frosting

So yeah, these cupcakes.  It really doesn’t get any better than this.  I mean, come on.  A rich and moist chocolate cupcake (filled with dulce de leche I might add) covered with a salted caramel chocolate frosting?  I think I ate three before I had to give them all away!

Start by making the dulce de leche to fill the cupcakes with.


Place one can of sweetened condensed milk in the slow cooker, cover with water and cook on low for 8-9 hours.  You might want to place the cans on a folded paper towel like I did so they won’t leave a rust ring in your slow cooker.  You only need one can for this recipe but you can never have too much dulce de leche so I did two.  Sue me.


You will be rewarded for your patience with this luscious sauce that is delicious, with almost no effort on your part.

Now for the cupcakes!

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