As much as I love cupcakes, they aren’t always the best party treat! Crumbs easily get everywhere and little fingers have trouble with the cupcake liners. Somehow half the frosting ends up where it shouldn’t, too. I don’t know why!

That’s why this cupcake-in-a-cone hack is so ingenious, and it brings back memories of when I was a kid! It’s all the deliciousness of a cupcake but with the kid-friendly vehicle of an ice cream cone. I’m certainly not the first to share this method of baking cupcakes, but it’s so great it deserves another post!

Equipment Needed for Cupcakes in Ice Cream Cones

Luckily, you only need the same equipment to make these cupcake cones as you do to make regular cupcakes!

• Measuring cups and spoons
• Mixing bowl and spoon (or electric/stand mixer)
• Cupcake pan- for baking
• Piping bag and tip (optional for frosting)

What Ingredients Do I Need for Homemade Ice Cream Cone Cupcakes?

You can use any cake mix recipe for cupcakes, but for ease, I’m using a cake mix in this recipe. So, gather together these ingredients:

• Ice Cream Cones
• White Cake Mix
• Whole Milk
• Vegetable Oil
• Large Eggs (you only need the whites)
• Vanilla Buttercream Frosting (homemade or store-bought)
• Chocolate Frosting (homemade or store-bought)
• Toppings (Rainbow sprinkles and Maraschino Cherries)

How to Make Cupcake Ice Cream Cones

These cupcakes are fun to make and so easy, too!

1. Preheat your oven to 350℉ and place an ice cream cone in each slot of your cupcake/muffin tin. 
2. Make the cupcake batter as directed on the box by stirring together the box cake mix, milk (instead of water), vegetable oil, and egg whites in a large bowl. 
3. Fill the ice cream cones with the batter about ¾ of way up, or with about ¼ cup of batter in the bottom of the cone. 
4. Bake for 25-30 minutes, or until a toothpick comes out clean. The tops of the cupcakes will be golden to dark golden when done. 
5. Allow the cupcakes to cool completely before frosting. 
6. Frost 6 of the cupcakes with vanilla white frosting and the other 6 with chocolate frosting, use your desired piping tip and piping bag to frost. Or you can just frost them with a knife or offset spatula.
7. Add candy sprinkles and a maraschino cherry to the top of each cupcake cone and enjoy! 

FAQs

What kind of ice cream cones should I use?

In this recipe, I used cake cones, also called ice cream cups or flat-bottomed ice cream cones. You need cones that will stand upright on their own while baking.

Don’t the cones get soggy while baking?

Actually, no, the cones don’t get soggy. They do get slightly softer once baked and cooled. 

Can I make these with homemade cake batter?

Yes, you can use any kind of cake batter you want! Have fun making different flavors and decorations based on the occasion! You can also mix up the frosting as desired. I love these with cream cheese frosting too!

How do I store Ice Cream Cone Cupcakes?

Store in the fridge in an airtight container for 2-3 days. It’s easiest to store them unfrosted, and then frost right before serving. But you can store them in the fridge once frosted, too.

Can I freeze these cupcakes?

Yes! Freeze the ice cream cone cakes uncovered first, then wrap them individually in plastic wrap, and then place in a freezer safe bag. When ready to thaw, simply unwrap them and place them at room temperature for 10-15 minutes, or until soft enough to eat. 

Love Cupcakes? Try one of these recipes next time:

These Chocolate Oreo Cupcakes are delicious and easy to make, and as a bonus, they include America’s favorite cookie!

Double Chocolate Peanut Butter Filled Cupcakes – moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with chocolate buttercream. 

Cupcakes and kids are a match made in heaven, and with these Butterbeer Cupcakes, you’ll imagine yourself in the wizarding world of Harry Potter!

Birthday Funfetti Cupcakes loaded with sprinkles are the perfect festive dessert! You’ll love these delicious homemade sprinkles cupcakes for all kinds of occasions.

What Else Can You Make With a Cake Mix?

Cake Mix is a great base for all sorts of desserts. If you’ve got an extra box stashed away, you can use it to make one of these easy dessert recipes:

• Cake Mix Cookies: Try Lemon, Carrot Cake, or Chocolate Mint Cookies, all made with a cake mix!
• Cake Batter Ice Cream: A scoop or two of this delicious ice cream with a creamy vanilla base, real cake mix, and sprinkles, is the perfect refresher any time of year, but especially for summer parties!
• Cake Mix Krispie Treats: Put a fun twist on the classic Rice Krispie® Treat recipe by adding a funfetti cake mix, and you’ll get these scrumptious Funfetti Rice Krispie Bars!
• Ooey Gooey Bars: Start with a white cake mix and include add-ins to make different flavors of these sweet, soft-baked dessert bars. Try Funfetti or Peppermint Ooey Gooey Bars to start!

Which one sounds good to you? Let us know in the comments!

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Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes are fun treats for any party! These cupcakes in an ice cream cone are easy to make and are so cute, making them perfect for holidays, birthday parties, or just for surprising the kids.

Course Dessert

Cuisine American

Keyword Ice Cream Cone Cupcakes

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 12 cupcakes

Calories 506kcal

Author Lynne Feifer

Ingredients

• 12 ice cream cones (cake cones)
• 1 box white cake mix (15.25 oz)
• ¾ cup whole milk
• ¼ cup vegetable oil
• 3 egg whites

Topping

• 16 ounces Vanilla frosting
• 16 ounces Chocolate frosting
• Rainbow sprinkles
• 12 maraschino cherries

Instructions

• Preheat your oven to 350℉ and place each ice cream cone in each slot of your cupcake tin. 
• Make cupcake batter by stirring together the cake mix, milk, vegetable oil, and egg whites. 
• Fill the ice cream cones with the batter about ¾ of way up, or with about ¼ cup of the batter in each cone. 
• Bake for 25-30 minutes, or until a toothpick comes out clean. The tops of the cupcakes will be golden to dark golden when done. 
• Allow the cupcakes to cool completely before frosting. 
• Frost 6 of the cupcakes with vanilla frosting and the other 6 with chocolate frosting, use your desired piping tip and piping bag to frost. 
• Add sprinkles and a maraschino cherry to the top of each cupcake and enjoy! 

Notes

Store in an airtight container in the fridge for up to 2-3 days. 

Nutrition

Serving: 1serving | Calories: 506kcal | Carbohydrates: 91g | Protein: 4g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 2mg | Sodium: 466mg | Potassium: 154mg | Fiber: 1g | Sugar: 67g | Vitamin A: 27IU | Calcium: 121mg | Iron: 2mg

The post Ice Cream Cone Cupcakes appeared first on 365 Days of Baking.

Cupcakes are the ultimate party treat. Whether you’re there for the deliciously creamy frosting or the moist, fluffy cake, you can’t go wrong with homemade cupcakes! 

These days, it’s easy to run and grab a boxed cake mix from the store and turn it into a batch of cupcakes. I admit it– I do it, and I’m a food blogger! But if you really want to impress your guests, these simple chocolate cupcakes with cookies and cream frosting are even better tasting and just as easy to make!

Chocolate Oreo cupcakes remind me of a Whoopie Pie with chocolate on the outside and the buttercream filling in between.

Not only are Oreos perfect for cupcakes and other desserts, they’re a great addition to this super easy Oreo Dump Cake!

What Ingredients Do I Need for the Chocolate Cupcake Batter?

Here are all the ingredients I use to make chocolate cupcakes from scratch:

• All-purpose or cake flour
• Unsweetened Cocoa Powder
• Instant Espresso Powder
• Oreo cookies
• Baking Powder
• Baking Soda
• Salt
• Vegetable or Canola Oil
• Sugar
• Eggs
• Vanilla Extract
• Buttermilk

Ingredients for Cream Cheese Frosting

You will need the following ingredients for the Oreo Cream Cheese frosting:

• Butter 
• Cream Cheese
• Vanilla Extract
• Oreos
• Powdered Sugar

How Do I Make Chocolate Oreo Cupcakes?

First, line your muffin tin with paper cupcake liners. Set these aside while you make your batter.

Next, combine your dry ingredients in a medium mixing bowl. 

In a separate large bowl, combine your oil and sugar, then whisk together. Add the eggs and vanilla extract and beat until everything is just mixed. Then, pour in the buttermilk and mix carefully until all ingredients are combined.

Add your flour mixture to your wet ingredients and fold everything together with a silicone spatula. Be careful not to overmix your batter!

Divide your batter into your prepared muffin tin and bake! I like to use paper liners, but be careful not to overfill your cupcakes; fill each container about ⅔ of the way full. I like to use an ice cream scoop or cookie scoop to ensure an even size. 

When your cupcakes finish baking, let them cool for a few minutes in the tin, and then move them to a cooling rack. Let the cupcakes cool completely before filling and frosting them.

Now it’s time to make your frosting!

How do I make Oreo Cream Cheese frosting?

It wouldn’t be a cupcake without some deliciously creamy frosting! 

We made cream cheese frosting for these Oreo cupcakes and decorated our cupcakes with a mini Oreo cookie and Oreo crumbs. 

Cream your butter and cream cheese together, add vanilla extract and about half of your powdered sugar, then mix. Use a food processor or rolling pin to crush your Oreos, then add them to the frosting. Add more powdered sugar until you have a perfect piping consistency. Place the frosting in a piping bag, but don’t frost the cupcakes yet!

Do these cupcakes have an Oreo filling?

Let’s take that cookies and cream flavor to the next level by adding an Oreo filling! 

When the cupcakes have cooled, cut out a ½ inch hole in each cupcake and pipe some delicious Oreo frosting into the holes. Then, pipe the rest of the frosting over the cupcakes and decorate as desired! Store your frosted cupcakes in an airtight container.

Why Is There Espresso Powder in this Recipe?

Espresso Powder adds a richness to the chocolate flavor in this recipe, so I love to use it. But feel free to omit it if you want!

Is There a Substitution for the Buttermilk?

I don’t always have buttermilk on hand, so this tip always works in a pinch: 2 teaspoons of white vinegar mixed into ½ cup of milk will create homemade buttermilk.

What if I Don’t Like Cream Cheese Frosting?

These chocolate cupcakes would taste amazing with our Chocolate Buttercream Frosting! Just mix a tablespoon or two of crushed Oreos into the frosting before decorating. You could also try them with our gooey Marshmallow Frosting.

Baking Tips for Oreo Cupcakes:

Learn from my experience baking many batches of cupcakes by remembering these helpful tips:

• Mixing Ingredients: make sure to mix the dry ingredients the best you can to ensure your cupcakes bake evenly.
• Eggs: Try not to over-beat the eggs; your cupcakes may not rise well while baking.
• Making Oreo Crumbs: Make sure your cookies are ground into very fine cookie crumbs for the frosting, so you don’t get chunks of cookies stuck in the piping bag. A food processor is super helpful for this!

Want More Cupcake Recipes?

Try our Homemade Funfetti Cupcakes or our sinfully decadent Double Chocolate Peanut Butter Cupcakes!

Dessert Recipes You’ll Love

Are you looking for more cookie-themed recipes? After you make these cookies and cream cheese cupcakes, make sure to check out some of these other yummy desserts:

• Easy No-Bake Oreo Pie
• Oreo Cake
• Oreo Pudding Dream Bars
• Oreo Chocolate Chip Cookies
• Peanut Butter Chip Chocolate Cookies
• Funfetti Cookies
• Double Chocolate Toffee Cookies
• Peanut Butter Cookies

Cookies and cream lovers will fall head over heels for these easy Oreo Cupcakes. They’re yummy on their own, but with a hint of espresso powder, and that Oreo cream cheese frosting they are a next level dessert not to be passed up!

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Homemade Chocolate Oreo Cupcakes

These Chocolate Oreo Cupcakes are delicious and easy to make, and as a bonus, they include America’s favorite cookie! A secret ingredient makes these cookies and cream cupcakes the perfect choice to add to your next dessert table!

Course Dessert

Cuisine American

Keyword Oreo Cupcakes

Prep Time 25 minutes minutes

Cook Time 18 minutes minutes

Resting Time 30 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 18 cupcakes

Calories 325kcal

Author Lynne Feifer

Ingredients

Chocolate Oreo Cupcakes

• 1 ½ cups all-purpose flour or cake flour
• ¼ cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• ½ cup Oreo crumbs
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ⅓ cup vegetable or canola oil
• 1 cup sugar
• 2 large eggs room temperature
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk

Cream Cheese Frosting

• ½ cup butter room temperature
• 8 ounces cream cheese room temperature
• 1 teaspoon pure vanilla extract
• 1 tablespoon Oreo crumbs
• 3 cups powdered sugar
• crushed Oreos, mini Oreos, Oreos optional for decoration

Instructions

Oreo Cupcakes

• Preheat the oven to 350°F. Line 2 standard muffin pans with 18 liners (or if you only have one, line 1 pan then use 6 more liners when the first batch of cupcakes is done). Set aside.
• In a small or medium bowl, stir together the flour, cocoa powder, espresso powder, Oreo crumbs, baking powder, baking soda, and salt with a whisk. Make sure the dry ingredients are mixed well.
• In a separate large bowl, combine the oil and sugar and whisk together.
• Add the eggs and vanilla extract, and beat until just mixed.
• Pour in the buttermilk and continue whisking until combined.
• Add the dry ingredients and fold everything together with a spatula. Be careful not to mix too much. Some small lumps of flour are fine.
• Spoon 2 heaping tablespoons of batter into each cupcake liner. Bake for 15-18 minutes or until a toothpick inserted into the cupcakes in the middle of the pan comes out clean. Cool to room temperature on a cooling rack.

Cream Cheese Frosting

• Cream Cheese Frosting: While the cupcakes are cooling, make the frosting. In a large bowl, use an electric hand mixer at medium speed to cream the butter and cream cheese until smooth.
• Add the vanilla extract, Oreo crumbs, and a little bit of the powdered sugar, and continue mixing at medium speed. Gradually add more of the powdered sugar until it’s all mixed in. Transfer the frosting to a piping bag or ziplock bag with a large round tip.

Assembly

• Once the cupcakes have cooled, cut a 1/2 inch deep hole out of the center of each cupcake, and pipe about a teaspoon of frosting into the holes.
• Pipe the rest of the frosting over the cupcakes and decorate with Oreo crumbs, regular Oreos, or Mini Oreos.

Nutrition

Serving: 1cupcake | Calories: 325kcal | Carbohydrates: 45g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 213mg | Potassium: 124mg | Fiber: 1g | Sugar: 34g | Vitamin A: 368IU | Calcium: 48mg | Iron: 1mg

The post Homemade Chocolate Oreo Cupcakes appeared first on 365 Days of Baking.

Funfetti desserts turn any day into a party, and these are the perfect birthday cupcake!

There’s one thing I know for sure: everyone loves sprinkles.

SAVE THE BEST FUNFETTI CUPCAKES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

For years, I made Funfetti Cupcakes for family birthday parties using a box cake mix. Then I discovered how much better Funfetti Birthday Cupcakes taste when they’re made from scratch.

It hardly takes any more time than using a mix and the results are amazing. You can even change up the color and type of sprinkles to make cupcakes for different holidays and events. So easy, impressive and—most of all—FUN to eat!

What do I need?

Here are the ingredients I use to make colorful sprinkles cupcakes from scratch.

• Unsalted butter
• Granulated sugar
• Eggs
• Cake batter flavor
• All-purpose flour
• Baking powder
• Kosher salt
• Milk
• Nonpareils sprinkles

For the vanilla frosting you will need:

• Unsalted butter
• Vanilla extract
• Powdered sugar
• Milk

How do I make homemade sprinkle cupcakes?

First, line your muffin pan with cupcake liners then make the Funfetti cupcake batter:

Combine the dry ingredients in a medium bowl.

Now cream the butter and white sugar together in the bowl of a stand mixer on medium speed or with an electric hand mixer until fluffy and light. Using electric beaters, this takes about 3 minutes.

Add the eggs one at a time, followed by the cake batter flavor. Then add half the dry ingredients and the milk. Slowly mix in the remaining dry ingredients until the batter is just combined.

Next it’s time to add your sprinkles! Fold in about half the nonpareils and set aside the rest. Divide the muffin batter into a prepared muffin tin and bake!

After the muffins are baked, let them cool for a few minutes in the pan. Transfer the sprinkle cupcakes to a wire rack to cool completely.

While the cupcakes are cooling, it’s time to make that delicious creamy Funfetti frosting!

How to Make Funfetti Frosting

No birthday cupcakes are complete unless decorated with some sweet frosting from a piping bag.

For these Funfetti Cupcakes, we made a vanilla buttercream frosting and topped it with extra confetti colored sprinkles!

It’s as easy to make as beating softened butter and powdered sugar together, then adding vanilla extract. We add the milk right at the end—just enough to thin it to a thick but spreadable consistency.

Pro Tips

Learn from my years of experience with these simple tips for BEST homemade Funfetti Cupcakes from scratch.

• Use room temperature ingredients. Cold ingredients are much more tricky to fully incorporate into the batter and can cause you to over mix, resulting in dense cupcakes. Take your butter and eggs out of the refrigerator about 20 minutes before making this cupcake recipe for best results.
• Cake batter flavor substitutions: If you don’t have cake batter flavor, swap it out for pure vanilla extract! Your Funfetti Cupcake recipe will still taste wonderful.
• Don’t overfill the wells of the cupcake tin. Each well should be filled only about two-thirds of the way to the top. The cupcakes will rise as they bake creating a relatively flat top perfect for holding frosting! Overfilling the wells results in cupcakes with round muffin-like tops.
• Storing: Keep your frosted cupcakes tightly covered at room temperature. Enjoy within 3-4 days for best taste!

What kind of sprinkles are best for colorful confetti cupcakes?

I prefer to use colored nonpareil sprinkles in this cupcake recipe. They hold their color well giving the homemade Funfetti Cupcakes a classic birthday cake look. DO not over mix though once you’ve added them to the batter because they will tend to streak and cause some discoloration.

The long skinny sprinkles called jimmies are another good choice for baking in cupcakes. Do not use sugar sprinkles; they will get absorbed into the batter and you won’t be able to see them!

Cupcake Recipes

At my house, homemade cupcakes are suitable for ANY day, not just birthdays!

These Pina Colada Cupcakes are a current obsession of ours. They taste just like the tropical cocktail baked into an easy handheld dessert. Serve them at your summer picnics along with some Strawberry Lemonade Cupcakes!

If you like cupcakes inspired by drinks, try this recipe for Harry Potter Butterbeer Cupcakes! The butterscotch flavor is downright magical. Forgive the pun. I can’t resist.

I know some of you chocolate lovers reading this are looking at this vanilla cupcakes recipe and thinking, “But where’s the chocolate?” Never fear—I saved this recipe for Double Chocolate Peanut Butter Filled Cupcakes just for you!

Dessert Recipes

After you make these Birthday Cupcakes, make sure to check out these other funfetti recipes with rainbow sprinkles!

• Funfetti Ooey Gooey Bars
• Funfetti Cookies
• 4th of July Strawberries
• Christmas Sprinkle Cookies
• Chocolate Spritz Cookies
• Cake Batter Ice Cream
• Whipped Shortbread
• Patriotic Poke Cake
• Cake Batter Krispie Bars
• Circus Animal Cookie Dream Bars

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Add some pizzazz to your next party or celebration with a batch of homemade Funfetti Cupcakes! They’re the ultimate birthday cupcakes, but you don’t even need a special occasion.

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Birthday Funfetti Cupcakes

Birthday Funfetti Cupcakes are loaded with sprinkles for the perfect festive dessert! You'll love these delicious homemade sprinkles cupcakes for all kinds of occasions, from family birthdays to big celebrations.

Course Dessert

Cuisine American

Keyword BIrthday Cupcakes, Funfetti Cupcakes, Sprinkle Cupcakes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 cupcakes

Calories 462kcal

Author Lynne Feifer

Equipment

• measuring cups
• liquid measuring cup
• measuring spoons
• 3 medium mixing bowls
• silicone spatula
• 1 Mixer
• piping bag
• piping tip

Ingredients

Funfetti Cupcakes

• ½ cup unsalted butter room pemperature
• 1 cup granulated sugar
• 2 large eggs
• 1 tablespoon cake batter flavor can substitute 1 tablespoon pure vanilla extract if you'd like
• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• pinch of kosher salt
• ⅓ cup milk
• ⅓ cup colored non pareils or colored Jimmie sprinkles, plus additional for decorating.

Vanilla Butter Cream Frosting

• 1 cup unsalted butter room temperature
• 2 ½ cups powdered sugar
• 1 tablespoon pure vanilla extract
• 1 tablespoon milk if needed

Instructions

• Preheat oven to 350°F, and line a 12-cup muffin tin with cupcake liners.
• In a medium bowl whisk together the flour, baking powder, and the pinch of salt.
• Cream the butter and sugar together in a large mixing bowl for about 3-4 minutes until light and fluffy.
• Add eggs, one at a time, beating completely after each addition. Add cake batter flavoring and mix well.
• Add half of the dry ingredients and mix until just combined. Slowly pour in the milk while mixing on low. Scrape down the sides and bottom of the bowl, and add the remaining dry ingredients. Mix until just combined.
• Fold in the ⅓ cup of non pareils. Evenly distribute the batter between the 12 muffin cups.
• Bake for 18-20 minutes. After cooling a few minutes in the pan, transfer cupcakes to a wire rack and cool completely before frosting.

Vanilla Buttercream Frosting

• With a mixer, cream the butter in a medium bowl until light and creamy.
• Slowly add the sugar while mixing on low. After thoroughly combined, slowly increase speed to medium and add the vanilla. Beat for 3 minutes, scraping down the sides and bottom of bowl as needed.
• If the desired consistency is too thick, add the tablespoon of milk, but by doing so 1 teaspoon at a time because you may not need the entire amount. If frosting is too thin, gradually add more powdered sugar until you've reached your desired thickness.
• Frost cupcakes and top with additional sprinkles or non pareils.

Notes

Note when using the pure vanilla extract, the cupcakes will be a bit whiter in color. If using the cake batter flavoring, they will be yellow as pictured because of the extract coloring. Also, know that when you add the non-pareils and mix them in that they will most likely streak the batter. If you prefer this not to happen you can substitute the non-pareils for colored sprinkles. 

Nutrition

Serving: 1cupcake | Calories: 462kcal | Carbohydrates: 59g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 18mg | Potassium: 83mg | Fiber: 1g | Sugar: 46g | Vitamin A: 762IU | Calcium: 38mg | Iron: 1mg

This post was originally day 153 of my 365 Days of Baking and published on 7/4/11. It has been updated in format and with photos on 5/25/22.

The post Easy Homemade Funfetti Cupcakes appeared first on 365 Days of Baking.

Feel like a tropical escape?

These cupcakes are the next best thing.

SAVE THIS PINA COLADA CUPCAKES RECIPE TO YOUR FAVORITE PINTEREST BOARD!

If you like piña coladas AND cupcakes, you’re talking to a kindred spirit.

In this recipe, the pineapple coconut flavor you love beachside is baked into moist, sweet cupcakes! A dollop of coconut frosting on top sends them totally over the top. Since these treats are made without alcohol, the kids will love them too.

Pina Colada Cupcakes without rum (or with a little bit of rum extract!) are perfect for a summer pool party or anytime you’re craving a little escape.

What do I need?

Here’s what we used to make piña colada cupcakes without alcohol.

• Flour
• Baking powder
• Baking soda
• Salt
• Butter
• Sugar
• Cream cheese
• Eggs
• Milk
• Pineapple juice
• Chopped pineapple
• Optional – Use 1 teaspoon rum extract in the batter

Don’t forget the frosting! You will need these ingredients for the coconut frosting:

• Butter
• Powdered sugar
• Milk
• Coconut extract
• Toasted coconut –an optional garnish.
• Cherries – another optional topping.

How do I make them?

This Piña Colada Cupcake recipe is easy to make with just a few minutes of prep time. Start by mixing up a simple cupcake batter. Then you fold in pineapple juice and chopped pineapple pieces.

From here, just pour the batter into a lined cupcake pan and bake! While the pineapple cupcakes are cooling you can beat together the frosting ingredients. Use a spatula or a frosting bag to frost each cooled cupcake.

After piping on the frosting, you’ll want to garnish your Pineapple and Coconut Cupcakes with a sprinkle of toasted coconut and a few maraschino cherries.

A cherry on top gives a pop of color to the white frosted cupcakes that brings me joy. Don’t you think these summer-y pineapple cupcakes would look fabulous on a dessert platter next to my homemade Funfetti Cupcakes?

Tips and Tricks

• Make sure to use real pineapple juice NOT syrup!
• I use canned pineapple in its own juice for this recipe. Drain the juice to add to the batter, then fold in the pineapple pieces. Easy!
• Fresh pineapple is also delicious baked into these cupcakes. Make sure it’s sliced into small chunks.

Can I use untoasted coconut?

Some people love coconut but aren’t a fan of the way it tastes toasted. If that’s you, feel free to swap the toasted coconut for regular sweetened coconut flakes straight from the bag. Or leave the coconut off entirely!

How do I store these cupcakes?

Store your homemade Pina Colada Cupcakes without rum in an airtight container at room temperature or in the refrigerator. At room temperature, they keep for about 3 days. Stored chilled, they’ll keep for an additional day or so.

Can I freeze them?

Yes, as long as you freeze them before frosting! Pineapple cupcakes can be stored in the freezer unfrosted for up to 2 months. Make sure to keep them in a freezer-safe sealed container. Let frozen Piña Colada Cupcakes thaw before adding the coconut frosting and garnishes.

Dessert Recipes

Today’s cupcake recipe was inspired by my love for sipping piña colada cocktails and Pina Colada Milkshakes. Basically, give me a cold drink with pineapple and coconut in it and I’m happy.

I was even inspired by a certain wizarding world to transfigure butterbeer into cupcakes. My Harry Potter Butterbeer Cupcakes are some of the most popular cupcakes I’ve shared on the blog. The butterscotch flavor and sweet swirl of frosting on top is to die for!

I’ve turned plenty of other drinks into dessert recipes too. Check out these refreshing Strawberry Lemonade Bars and these Chai Tea Snickerdoodles.

Pineapple Desserts

I already mentioned how much I love pineapple.

A current favorite way to enjoy it at my house is in the form of this easy Pineapple Bread. It comes together so quicky with the perfect amount of sweetness! I’ve been known to eat a slice (or two) for breakfast with my coffee.

On the days I’m feeling like something a little healthier, one of these Pineapple Coconut Silk Smoothies is perfect. It’s nourishing but sweet enough to serve as a drinkable dessert!

Coconut Desserts

Love making desserts with coconut? You’ll love these other easy coconut recipes too!

• Toffee Coconut Oatmeal Bars are rich, sweet and oh-so-chewy.
• Coconut Macadamia Sugar Cookies remain one of my go-to sugar cookies for the holidays.
• Lemon Coconut Sugar Cookies combine coconut with zesty citrus!
• Coconut Coolers would be a perfect drink to serve along with your Piña Colada cupcakes!

Piña Colada Cupcakes with coconut frosting are all but guaranteed to give you an instant mood lift!

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Pina Colada Cupcakes

Piña Colada Cupcakes turn your favorite cocktail into a handheld dessert! Made with real pineapple and a rich coconut frosting, these easy cupcakes are bursting with summertime flavor.

Course Dessert

Cuisine American

Keyword Cupcakes, Pina Colada, Pina Colada Cupcakes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 cupcakes

Calories 520kcal

Author Lynne Feifer

Equipment

• measuring cups
• measuring spoons
• 1 liquid measuring cup
• 1 whisk
• 2 medium mixing bowl
• 1 Large Mixing Bowl
• 1 Mixer
• 1 silicone spatula
• 12 cupcake liners
• 1 cupcake pan

Ingredients

Cupcakes

• 1 ¼ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¼ teaspoon kosher salt
• 6 tablespoons butter room temperature
• ¾ cup granulated sugar
• 6 tablespoons cream cheese room temperature
• 3 large eggs
• ½ cup pineapple juice NOT syrup
• ⅓ cup pineapple finely chopped
• 1 teaspoon rum extract optional

Coconut Frosting

• 1 cup unsalted butter room temperature
• 4 cups sifted powdered sugar
• 3-4 tablespoons milk
• 2-3 drops coconut flavoring (extract) optional
• ½ cup toasted coconut flakes for optional garnish
• 12 maraschino cherries for optional garnish

Instructions

Cupcakes

• Preheat oven to 350°F, and place cupcake liners into a cupcake pan.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, add the butter, sugar, and using a handheld or stand mixer, mix until light and fluffy, about 2 minutes.
• Add room temperature cream cheese and mix until just combined.
• Add the pineapple juice and rum extract (if using), and mix.
• Add the remaining dry ingredients and mix until fully incorporated.
• Fold in finely chopped pineapple and scrape down the sides of the bowl to make sure all ingredients are well combined.
• Evenly distribute the batter between the 12 cupcakes liners.
• Bake for 19 minutes.
• Allow cupcakes to cool completely before frosting and adding additional garnish, if desired.

Coconut Frosting

• In a large bowl, beat softened butter until soft and fluffy.
• Slowly add 1 cup of powdered sugar at a time, then add milk, coconut flavoring and beat until creamy.
• Use your favorite frosting tip to pipe the frosting onto the cupcakes and garmish.

Nutrition

Serving: 1cupcake | Calories: 520kcal | Carbohydrates: 68g | Protein: 4g | Fat: 27g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 230mg | Potassium: 124mg | Fiber: 1g | Sugar: 56g | Vitamin A: 816IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 1mg

The post Pina Colada Cupcakes appeared first on 365 Days of Baking.

Double Chocolate Peanut Butter Filled Cupcakes – moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.

With these cupcakes, I feel like the blog is almost complete.

I hope I didn’t scare you when I said, “complete”. By no means am I giving up my day job and discontinuing this blog. I meant that up until this point, I haven’t put a simple chocolate chip cookie, brownie or cupcake on this blog that I’ve really absolutely fallen in love with – one that I can honestly say is my go-to.

This cupcake though.

We all know that chocolate and peanut butter are like a match made in heaven, right? By far, THE most popular recipe here on the 365 Days of Baking and More blog are my Chocolate Peanut Butter Dream Bars. If you like chocolate and peanut butter, these have your name written ALL. Over. Them.

Seriously.

But now, we have these cupcakes.

SAVE THIS CUPCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

It’s funny how they started because I was just going to make a simple chocolate cupcake with some buttermilk that I had to use up in the fridge. Going through my cookbooks, I found a recipe for Chocolate-Orange Cupcakes in my Williams Sonoma Baking Book that I played with and it morphed into something that tastes so darn delicious, that I myself was even surprised.

My oldest daughter took one bite and before she even swallowed she said, “Mmmhhmpf.” I’ll take that as a big thumbs up.

When I went on Facebook LIVE yesterday to share what I was doing with the cupcakes, I had a lot of people ask what I was using to make the hole in the cupcakes. It’s just my simple OXO Apple Corer.

The handle has a good grip and when inserted into the cupcake, takes out just the right amount to allow for enough filling and the layer of peanut butter filling to cover the top as well. OXO also has a cupcake corer, but it looks like it might be a little wider than the corer I used, so not sure if you’d be able to have the additional layer on top.

If you’re in a hurry to make these cupcakes, you’ll probably be able to find these items or ones like them at your local Walmart, Target or Bed, Bath & Beyond.

To frost the cupcakes, originally I was using the Wilton #21 Open Star tip, but then changed to the Wilton #1M tip because I wasn’t satisfied with the thickness. Remember to purchase the decorating bags and couplers to hold the tips, too!

Note when frosting, depending on your room temperature, it may be necessary to refrigerate the frosting before using it. I was decorating and was not pleased with how the cupcakes looked, so I refrigerated the buttercream for about 15 – 20 minutes before trying it again and was much happier with that result (though my decorating skills could still be improved. 😉 )

Join me and my friends in the 365 Days of Baking and More Facebook group where we’ll share recipes, tips and enjoy virtual milk and cookies!

AND, I’m LIVE on the 365 Days of Baking Facebook page Mondays, Tuesdays, and Fridays, so be sure to watch me make a recipe from my kitchen and share weekly kitchen tips. I’d love for you to join us!

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Print

Double Chocolate Peanut Butter Filled Cupcakes

Double Chocolate Peanut Butter Filled Cupcakes - moist chocolate cupcakes with milk chocolate chips, filled with a peanut butter cream and topped with a chocolate buttercream. This cupcake is sure to please any chocolate and peanut butter lover.

Author Lynne Feifer

Ingredients

Double Chocolate Cupcakes

• ¼ cup strong hot coffee
• 3 tablespoons unsweetened cocoa powder
• ½ cup unsalted butter room temperature
• ¾ cup sugar
• 1 ¼ cups unbleached all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• 1 teaspoon pure vanilla extract
• ½ cup buttermilk
• 1 cup milk chocolate chips

Peanut Butter Cream Filling

• 4 ounces cream cheese softened
• ½ cup peanut butter
• 1 cup confectioners' sugar
• ¼ cup heavy cream added a tablespoon at a time.

Chocolate Buttercream Frosting

• 6 tablespoons solid vegetable shortening
• 6 tablespoons unsalted butter room temperature
• 9 tablespoons unsweetened cocoa powder
• 1 ½ teaspoons pure vanilla extract
• 3 cups confectioners' sugar
• 4 - 6 tablespoons milk

Instructions

Double Chocolate Cupcakes

• Preheat the oven to 350 degrees F. and prepare a 12-cup muffin tin by lining it with cupcake liners.
• In a measuring cup, mix together the coffee and unsweetened cocoa.
• Into a medium bowl, sift together the flour, baking powder, baking soda and salt.
• In a mixing bowl, cream the butter and sugar together until light and fluffy, about 4 minutes.
• Add the eggs, one at a time until well incorporated.
• Mix in the vanilla and coffee.
• Add half of the flour mixture and combine.
• Add half of the buttermilk and combine. Scrape down the sides and bottom of the bowl.
• Add remainder of flour and remaining buttermilk and thoroughly incorporate.
• With a rubber spatula, fold in the milk chocolate chips.
• Spoon into cupcake liners and fill 1/2 to 2/3 full.
• Bake for 15 - 20 minutes or until a cake tester or toothpick inserted into the middle of each comes out clean.
• Allow to cool completely on a wire rack before filling and frosting.

Peanut Butter Cream Filling

• In mixing bowl, cream together the cream cheese and peanut butter.
• Mix in the confectioners' sugar.
• Add the heavy cream, one tablespoon at a time and mix until smooth and creamy, scraping the sides of the bowl.

Chocolate Buttercream Frosting

• Cream the shortening and butter together in the mixing bowl until well combined.
• Add the cocoa powder.
• Mix in the vanilla extract.
• Add half of the confectioners' sugar and combine well.
• Thoroughly mix in remaining confectioner's sugar.
• Add 4 tablespoons of milk and beat at medium speed until light and fluffy. Add remaining tablespoons of milk, ONE AT A TIME until desired consistency is reached.
• If you find that the frosting is still too dry add more milk by teaspoons, not tablespoons at a time. If too moist add more confectioners' sugar by one tablespoon at a time.

Assembly

• Insert an apple corer or cupcake corer into the middle of each cupcake and remove.
• Pipe enough peanut butter filling into each hole to fill and spread a layer of the filling on the top of each cupcake as well.
• Using the Wilton 1M Open Star decorating tip, frost each cupcake with the chocolate buttercream.

Notes

If you find that the frosting is too soft, refrigerate for 15 - 20 minutes before using.

If you like these Double Chocolate Peanut Butter Filled Cupcakes then you’ll love…

Chocolate Peanut Butter Dream Bars

Chocolate Peanut Butter Fruit Dip

Peanut Butter Cookie Dough Dream Bars

And make sure you’re following my !! All Things Chocolate AND Peanut Butter!! Board on Pinterest to find more delicious recipes!

This post contains an affiliate link(s). These are links that can take you to a product (or products) that I recommend. I do receive a portion of the sales or credit for my future purchases from any items purchased through those links. Your purchases encourage my baking, cooking and butter habit, and contribute to the life of this blog.

I thank you so very much for your support. Let’s keep having fun in the kitchen!!

The post Double Chocolate Peanut Butter Filled Cupcakes appeared first on 365 Days of Baking.

A few weeks ago after I had made the batter for the Oreo Cupcakes, I discovered that I was not going to have enough cupcake liners.
AAAAAAAHHHHHHHHH!!!!!!!
When one is making cupcakes, that is NOT a good time to discover that you’re short on a necessary baking equipment, and I was in no mood to make a “quick run” to the store.
And I know I have neighbors who would gladly give me the shirt off their back or their cupcake liners in exchange for a cupcake, but I wanted to be resourceful and see what I could do.

So, I Googled to see if there was a way to make my own.
Of course, somebody’s done it and it can be found here on eHow Food.

Here’s my tutorial.

Homemade Cupcake Liners  – I made 6

Things Needed
large piece of clean, white parchment paper (free of dyes or chemicals)
1 cup with a rim at least 4-inches wide
pen
1/4 cup measurer
a small glass or jar that will fit snugly (isn’t there two g’s in that word? Spell check doesn’t seem to think so.) into the 1/4 cup measurer

Directions
Take the piece of parchment and place it on the counter or a flat surface.
Position the mouth of the cup onto the parchment and using the pen, trace around it creating a circle.
Make 6 separate circles or more if needed.
Cut the circles out of the parchment.
Place them together in one stack and center them over the 1/4 measuring cup.
Put the item that will be fitting snugly into the cup on top of the circles. Press everything down forcing the circles and jar into the measuring cup. You may need to add or remove some circles so that everything fits, but the more circles you have, the more pleats you will have and the more attractive the liners will be.
Allow the liners to sit while making the batter or for at least 1/2 hour.

Using the item in the picture above, cut out the circles.

Allow them to sit while you make the batter. That should be plenty of time for the liners to form.

They don’t fit securely into the muffin tin now, but don’t worry they will once you fill them with batter.

The post Homemade Cupcake Liners appeared first on 365 Days of Baking.

Did you know that the Oreo is 100 years old??!!
That is just CRAZY!!
They look GREAT for their age, don’t they??!! (Hope I look that good when I’m 100, but come to think of it, I won’t be filled with artificial preservatives, so it’s not gonna happen.)

So, let’s wish the Oreo a very Happy Birthday by celebrating and beginning the seven day countdown to the end.
Of my baking.
Every.
Single.
Day.

This recipe comes from Cate’s World Kitchen.

Oreo Cupcakes – original recipe makes 24, but I only made 12 and that is what follows

4 tablespoons (1/2 stick) butter, room temperature
1/2 cup milk
1 teaspoon vanilla
1 cup plus 3 tablespoons flour (1 tablespoon will be for tossing with cookies)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup sugar
2 egg whites, room temperature
25 Oreo Cookies

Frosting
3 tablespoons butter, room temperature
1 1/2 cups confectioners’ sugar
1 teaspoon vanilla
crushed Oreo crumbs
1-2 tablespoons milk

Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin by lining it with cupcake liners.
Gently twist apart 12 Oreos. Eat the ones you break.
Place the halves with the filling into the cupcake liners, filling side up.

Cut six of the plain Oreo sides in half to use for a cupcake topper.
Place the remaining six chocolate halves into a plastic bag and crush them with a rolling pin to use in the frosting. Set aside.
Chop the remaining Oreos into uneven pieces.

Combine in a small bowl with 1 tablespoon of flour; set aside.

In a medium bowl, whisk together the flour, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until light and fluffy.
Add milk and vanilla.
It won’t really blend too well, but don’t worry, it will come together after you add the flour mixture. Have faith.

Gradually add the flour mixture until just blended. It’s going to look really weird and be very tacky, like bread dough.

Add sugar and beat on low speed for 30 seconds.

Add the egg whites, increasing speed to medium and beat for two minutes.

Fold in the chopped Oreos.
Fill the cupcake liners about 2/3 full with the batter.
Bake for 18-22 minutes or until they are lightly golden and a toothpick inserted in the middle comes out clean.
Leave cupcakes to cool in the pan for 10 minutes. Remove to a wire rack to cool completely before frosting.

Frosting
In the bowl of an electric mixer fitted with the paddle attachment, cream butter with the confectioners’ sugar, and vanilla.
Yeah, that looked a little weird, too, but it will start to look more like frosting and less like spackle after you add some milk.

Add the milk, 1/2 teaspoon at a time until the frosting is smooth and easily spreads.
Mix in the Oreo crumbs.

Frost the cupcakes and garnish with the plain Oreo cookie half.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Oreo Cupcakes earned 2 1/2 rolling pins.And even though they were only 2 1/2, I’ll make them again. They’ll be better.
I really liked them and think they could have earned 3 if not, 3 1/2 rolling pins had I not overcooked them. When I checked them at the 18 minute mark, they were no where near done, so they went in for another 3 minutes. Still no, another few minutes. Then I think I put them in for another few and that may have been the straw that broke the camel’s back so to speak.
They were rather hard.
Some of them.
Hard like hockey pucks.
On the outside anyway.
The inside was moist and delicious. Those cookie pieces were so yummy!!
The frosting, there’s another story. I added too much milk.
I also didn’t like how sweet the frosting was combined with the cookies. It was overload for me.
I think a cream cheese frosting might do the trick. I’ll try that next time.

I was just really not paying attention today when I added the extra milk.
My camera stopped working mid-recipe, so I had to take some pictures with my oh-my-gosh-I-love-you-so-much-and-I-am-so-very-glad-I-purchased-you-you’re-the-best-thing-ever-NOT tablet, and on my daughter’s point and shoot.
OH, I ALREADY MISS MY CAMERA!!!
I have to work on fixing it tomorrow. We’ll see how that goes.

Also, I almost forgot to tell you! Notice those really cool white cupcake liners?
We made them!
So easy and so much fun.
I’ll show you how in about 8 or 9 days when I can do any kind of post!
I’d put it up now, but I think I”ve already gone over my posting limit.
Not that there is one, but this is pretty long and I don’t want to put you, my dear reader to sleep.
I love you too much to do that.
Nighty, night!

I give you BIG baking hugs and muffins!!

The post Day 358 – The Seven Day Countdown Begins with Oreo Cupcakes appeared first on 365 Days of Baking.

First of all, I know I have a lot of new readers, so I like to send you each a BIG baking hug ’cause that’s how we welcome!!
Not sure what I’m going to send out when 365 Days is over since I won’t be baking every day, and plain ol’ hugs just don’t seem to cut it. I’ll have to ponder that a fortnight.
I don’t know how the heck I came up with “fortnight”. Let’s just run with it, shall we?
Humor me, anyway.

So, there is this ‘beep’ that goes off in the house every half hour or so.
I don’t know what it is because I can’t FIND it.
It is driving me NUTS!!!!
It’s not my phone because I have it set to vibrate when I get texts. It isn’t anyone else’s phone because they have took them to school and work.
(WHOA!!! Back the truck up!!! “have TOOK them”??? OMG!! Where did I learn grammar? )
Good grief.
*cleariing throat*  “They have taken them to schoool and work.”
Oh, now I can’t seem to spell.
I just tore apart the couch only to find a pen, and some crubs (that’s crumbs when your nose is stuffed up. Mine isn’t, but it seemed like a good excuse for my poor spelling one again.) which need to be vacuumed.
I looked under the couch and found the dog’s ball which made him very happy, but haven’t found the culprit.
I’ve been here all. day. listening. to. one. single. beep. every. half. hour.
Ok, people who planted the bomb in my house?
Fess Up!
Is my baking really that bad? Have those recipes you’ve tried made you ill or were they too difficult?
Here, lie down on my couch *vacuuming crumbs, fluffing pillows*
We can talk about it. I want to help. Let’s make amends.
‘BEEP’
UUGGHH!!!!!!!

I adapted this recipe from Annie’s Eats. She has such a wonderful blog, so many delicious looking recipes that I am excited to try.
She made her cheesecakes with raspberries, but I wanted the purple of the blackberries ’cause we all know that purple is my favorite color!
Or at least you do now.
And I was thinking as I was swirling…aaah, I’ll tell you later.

Blackberry Swirled Cheesecake Cupcakes – makes 18

3/4 cup graham cracker crumbs
2 tablespoons butter melted
1 1/2 tablespoons sugar
6 oz. blackberries
1 tablespoon sugar
16 oz. cream cheese, room temperature
3/4 cup sugar
pinch of salt
1 teaspoon vanilla
2 eggs, room temperature

Preheat oven to 325 degrees F.
Line two cupcake tins with liners and fill the empty cups with water to ensure even baking.
In a small bowl, melt butter in microwave for 30 seconds to 1 minute. Add graham cracker crumbs and the 1 1/2 tablespoons of sugar. Mix together until thoroughly combined.
Using a tablespoonful of the crumb mixture, place it into each cupcake liner and press it down using the bottom of a small drinking glass to flatten.

Bake for 5 minutes so that the crusts are just set and allow them to cool on a wire rack.
In a blender, combine the blackberries and 1 tablespoon of sugar.
Puree until smooth. Pour into a small bowl through a fine mesh sieve to discard the seeds.

In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium-high until fluffy.

Gradually add the 3/4 cup sugar and beat until smooth.
Mix in vanilla and salt.
Add eggs, one at a time, blending well after each addition.

Place 3 tablespoons of batter into each muffin cup.

Put 1/4 teaspoon of blackberry puree in three different places on top of each cheesecake.

Using a toothpick, swirl the puree into the cheesecake so that it makes pretty little designs.

THIS was what I was thinking before…*If you choose to use raspberry or strawberry puree, these would make GREAT Valentine’s Day treats. Place the three dots of puree onto each cheesecake. Insert the toothpick into the middle of one of the dots and pull it in a counterclockwise motion into the other two dots finishing in the one you started.*

Bake for 22 minutes. Transfer to a wire rack to cool to room temperature.
Refrigerate for at least 4 hours before serving.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Blackberry Swirled Cheesecakes earned 4 rolling pins!
Dah, dah dah duh duh DAH! I hope that sounded the same way in your head that it did in mine. It’s supposed to be a trumpet. Better? Good.
Yeah, these were truly da BOMB!
I gave some of them to the neighbors and one of them, without me even prompting them said they should be given two thumbs up, but  she corrected herself and said 4 rolling pins!
The other neighbor I’ve yet to hear from.
I hope I didn’t give them the poisoned batch.
KIDDING!
Aye. Now I’m starting to get giddy. I’m tired.
One thing I changed from the original recipe was that Annie said to use 1/2 teaspoon for each drop of puree, but I found that it was too much on the top and I wasn’t able to swirl them nice and pretty like. They kind of blobbed. Like this.

And I don’t want blobby cupcakes of cheesecake. That’s not attractive.
So I changed it to 1/4 teaspoon and the very little I had left will be going on top of some vanilla ice cream tomorrow.
Also, Annie stated in the recipe to turn the pans halfway through baking, but I didn’t want to open the oven door for fear of them collapsing or cracking. They turned out fine leaving the pans alone.
Enjoy them! I’m sure whoever you make them for this Valentine’s Day will be very pleased!

I give you BIG baking hugs and muffins!!

The post Day 322 – Blackberry Swirled Cheesecake Cupcakes appeared first on 365 Days of Baking.

Cupcakes are a match made in heaven, and with these Butterbeer cupcakes, you’ll imagine yourself in the wizarding world of Harry Potter!

I’ve always enjoyed making cupcakes, and now that I have a very good reason to, I need to capitalize on it.

Our middle child, our daughter turned 18 today. 18. Wow. It just doesn’t seem possible. So much has happened in her 18 years and at times, she hasn’t had it easy going through 6 surgeries for her hip dysplasia with two of those being major reconstructions.

She was first diagnosed when she was 3 1/2, then after finally potty training her (she was the stubborn one) she spent six weeks in a spica cast, which encased her body from her chest down to both ankles with a bar in between her legs.

SAVE THIS BUTTERBEER CUPCAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

She spent a lot of those 6 weeks on the floor but was able to spend a lot of quality time with her brother, being 6 months old at the time. Her 5-year-old sister was a huge help in assisting with whatever her sister needed and playing, coloring or reading books.

Our daughter’s been strong “like bull” as she used to say, through it all. I know it’s helped to shape her into the incredible young woman she is today. She is a fully functional and healthy young woman.

Oh, that kind of freaks me out. We now have two grown women as children and beautiful children they are.
I know I’m not alone when I say my children are beautiful – every parent thinks that of their children and if they don’t, they should.

My husband and I have been completely blessed. These young people that we’ve raised are happy, responsible, and respectful. Yes, we’ve had our issues as every family does I’m sure, but they’re unique to us and exactly what our family needed at that particular time.

It’s helped us grow. As individuals, but also closer together as one cohesive unit – our family. Being on a school bus in high school and looking out the window into the cars of moms with kids in car seats, I knew right then and there that nothing was more important to me than to…

Be. A. Mom.

I cherish every day that I’ve been able to spend with each one of our children, every moment, every breath.
Even those when they were little and I thought I’d lose it or those times when I’d go into a room away from the childhood chaos and cry.

Yes, there were painful moments, but I wouldn’t trade it for anything. It’s made us who we are, brought us to where we are and I know we are right where we’re supposed to be. And for that, I’m grateful. Very, very grateful.

Happy Birthday, my beautiful daughter. I love you very much!

I baked today. Some Harry Potter Butterbeer Cupcakes because she is such a Harry Potter fanatic. They are sitting in my fridge unassembled because the birthday girl is not here to eat them.

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She is celebrating with some friends who’ve “kidnapped her for the night.” The four of us (our eldest is away at college) spent some wonderful quality time together today playing a couple games of Scrabble (our newest family obsession), going to lunch, and just hanging out. The cupcakes were made, but she left before I could finish them, so I will post pictures and the review tomorrow.

I adapted the recipe from amybites.

Print

Harry Potter Butterbeer Cupcakes

Course Dessert

Cuisine American

Keyword Cupcakes

Servings 20 cupcakes

Calories 222kcal

Author Lynne Feifer

Ingredients

• 2 cups flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup (1 stick) butter, room temperature
• ½ cup granulated sugar
• ½ cup packed dark brown sugar
• 3 eggs
• 1 ½ teaspoon vanilla
• 1 teaspoon buttering flavor
• ½ cup buttermilk
• ½ cup cream soda

Butterscotch Ganache

• 1 11 oz. package of butterscotch chips
• 1 cup heavy whipping cream

Buttercream frosting

• ½ cup (1 stick) butter, room temperature
• ⅓ cup butterscotch ganache
• 1 teaspoon vanilla
• 1 teaspoon butter flavoring
• ⅛ teaspoon salt
• 3 ¾ cups powdered sugar
• 3 tablespoons heavy cream

Instructions

• Preheat oven to 350 degrees and line a cupcake pan with liners. 
• In a small bowl, whisk together flour, baking powder, baking soda, and salt; set aside. 
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter until it is light and fluffy.  
• Add the sugars and beat until well combined. 
• Add the eggs, one at a time, beating well after each addition. Mix in vanilla and butter flavoring. 
• Beginning and ending with the buttermilk, add the cream soda, and flour a little at a time, mixing well after each. Scrape the side of the bowl with a rubber spatula if necessary. 
• Place batter into cupcake liners about 2/3 full, and bake for 15-17 minutes, or until the tops are lightly golden. 
• Remove to wire racks to completely cool. 
• Fill a squeeze bottle with the ganache and insert the top of the bottle into the center of one of the cupcakes. 
• Squeeze until filling begins to overflow. 
• Repeat with remaining cupcakes. 
• Frost cupcakes and drizzle with butterscotch ganache. 

Butterscotch Ganache

• In a heatproof bowl set over a pan of simmering water, combine chips and cream. 
• Stir until chips are melted and ganache is smooth. 
• Remove from heat and allow to cool to room temperature. 

Buttercream Frosting

• In a clean bowl of an electric mixer, fitted with the whisk attachment, cream butter until light and fluffy. 
• Add ganache, vanilla, butter flavoring, and salt. Mix well. 
• Add powdered sugar, one cup at a time, incorporating well after each addition. 
• After all of the sugar has been added, the frosting will appear dry. 
• Add cream, one tablespoon at a time, until frosting is smooth and creamy. 

Nutrition

Calories: 222kcal | Carbohydrates: 39g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 44mg | Sodium: 94mg | Potassium: 69mg | Sugar: 29g | Vitamin A: 255IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 0.7mg

The end result…

Here are some other dessert recipes you’ll need on your list this year!

Double Chocolate Peanut Butter Filled Cupcakes

Peanut Butter Cookie Dough Dream Bars

I’ll be back tomorrow with pictures, the finished product, and the birthday girl’s review. Busy day coming with the laundry I need to do, a most important Patriot’s football game to watch, and some more baking.

**I rate everything I bake on a scale of 1-4 with 4 being the best and the birthday girl decided these should be given a 3 1/2. They are RICH with the wonderful flavor of butterscotch! They are awfully sweet between the ganache in the middle and the frosting, but they were still really good.

I had just enough frosting to cover all 20 cupcakes.**

The post Harry Potter Butterbeer Cupcakes appeared first on 365 Days of Baking.

“YOU are NO Sweet Genius!”
That’s what Mr. 365 said to me after our daughter explained to him at dinner that these cupcakes I’d made today weren’t that good.
It was pretty comical, really. His saying that, not the cupcakes.
He likes to imitate Ron Ben-Israel, especially since it’s become our daughter’s weekly show that she won’t miss.

So here it is, the recipe for…

Crappy Cupcakes – aka Apple Crumb Cupcakes with Caramel Buttercream Frosting
makes 15

1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon cinnamon, divided
1/2 cup sugar divided
1/2 cup butter (1 stick)
1/2 cup milk
1 egg
1 apple
1/2 teaspoon lemon juice

Preheat oven to 400ºF.
Prepare 2 12-cup muffin tins by filling them with paper cups.
In a saucepan, over low heat, melt butter. Remove from heat and beat in egg and milk.

In a mixing bowl, mix together flour, baking powder, baking soda, salt, nutmeg, allspice, 1/4 teaspoon of the cinnamon, and 1/4 cup of the sugar.

In a small bowl, mix together remaining 1/4 cup of sugar with remaining 1/4 teaspoon cinnamon.
Peel, core and dice the apple.
Place into a medium bowl and sprinkle with lemon juice.
Add cinnamon/sugar mixture.
Toss to coat.

Add butter/milk mixture to dry ingredients.
Beat until thoroughly combined.

Fold in coated apples.

Fill prepared muffin tins with 1/2 to 2/3 batter.
Fill empty muffin tins halfway with water. This will ensure even baking.

Crumb Topping
1/4 cup packed light brown sugar
1/4 cup flour
1/4 cup oats
1/4 teaspoon cinnamon
2 tablespoons butter, chilled, cut into smaller pieces

In a medium bowl, combine brown sugar, flour, oats, and cinnamon.
Cut butter into mixture with a pastry blender until it resembles coarse meal.

Sprinkle 1 tablespoon of mixture onto each cup of batter.

Bake for 20 minutes or until a cake tester stuck into the middle of one of the cupcakes comes out clean.
Allow to cool completely before frosting.

Caramel ButterCream Frosting
I used the Wilton Caramel Buttercream Frosting and cut it in half and that was enough to frost 12 cupcakes.

To frost, or not to frost?
It’s really not going to matter because these really didn’t have any taste.
Believe it or not.

They sure do look purty though. And that title Apple Crumb Cupcakes with Caramel Buttercream Frosting sounds so yummy…

Grrr….

Yeah, ok. I’ll be honest. Why should I start lying now?
The caramel frosting did add some flavor to the cupcake.

I rate everything I bake on a scale of 1-4 with 4 being the best and these Apple Crumb Cupcakes with Caramel Buttercream Frosting earned 1 1/2 rolling pins.
With all the spices I put in these babies, I couldn’t taste it!
They were so surprisingly bland!
AND what really shocked me was that the batter tasted pretty good before I put the things into the oven.
I don’t know. Maybe the flavor fairies invaded my oven and robbed me.
They also made the cupcakes extremely crumbly when we went to eat them. The only thing that held them together was the frosting.

I don’t know, good in theory, not in practice.
Was it my addition of the baking soda which I thought I needed to add because of the lemon juice on the apples?
Googling it, I still think I should have added it.
Ah, I don’t know.
Just put another mark in the book of recipes gone bad.

At least I’ve still got my sense of humor.

I’ll have to see if I can redeem my title of “Sweet Genius”.

Remember, the day after Thanksgiving starts our 12 Days of Cookies. It’ll be a different cookie recipe for 12 days for those of you needing some assistance with gift ideas, cookie swaps or just your regular cookie cravings.
And you can start following me on Twitter at 365DaysofBaking. I’m a newbie, so still learning all of the lingo and hashtags and retweets. My head is slightly spinning. I’m still working on getting my Pinterest account going.
I’m feeling a wee bit tech challenged.

Enjoy your weekend, y’all!
I give you BIG baking hugs and muffins!!

The post Day 260 – Crappy Cupcakes appeared first on 365 Days of Baking.