One Dozen White Cupcakes

This recipe makes 12 tender, fluffy white cupcakes, just the right size batch for the Fam while in quarantine! There are so many things to be grateful for, make cupcakes to celebrate! Also, it’s our 35th Wedding Anniversary!

Cupcake Batter:
1½ cups flour
1 cup sugar
1½ tsp baking powder
1/2 tsp salt
3/4  cup milk (can use water)
1 Tbl oil
1 tsp vanilla
1/2 cup sour cream
1 egg

Vanilla Buttercream:
1/2 cup butter, softened
2½ cups powdered sugar
1/2 tsp vanilla
1½-3 Tbl whole milk or cream

Preheat oven to 350°. Put 12 cupcake papers in a 12 cup pan. In a large bowl, stir together flour, sugar, baking powder, and salt. In another smaller bowl, whisk together milk, oil, vanilla, sour cream, and egg. Add liquid mixture to dry ingredients and mix together with electric mixer until well incorporated. Scoop mixture into prepared cupcake pan. Bake for 16-20 minutes, watch them and take them out just as cupcakes start to get a little golden and the top of the cupcakes are set. Transfer cupcakes to a wire cooling rack to cool completely.

To make buttercream, whip butter with electric mixer until light in color. Mix in powdered sugar, vanilla, and 1½ Tbl milk and whip together. Add more milk to achieve desired piping consistency. Pipe or spread frosting on completely cooled cupcakes and sprinkle!

More Cupcakes:

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Coconut Lemon Mini Cupcakes

These little babies were well received at Book Club and work. So light, they couldn’t possibly have too many calories or be bad for you!

Coconut Cupcakes
1 box white cake mix
1 cup coconut, processed in food processor
2 eggs
1/3 cup oil
1½ cups coconut milk

Preheat oven to 350° and put mini cupcake papers in mini cupcake pan. With electric mixer, mix cake mix, coconut, eggs, oil, and coconut milk for 2 minutes. Scoop batter into prepared cupcake pan, filling each cup about 3/4 full. Bake 15-18 minutes, until top is set and springs bake when touched. Cool completely before frosting.
Makes approx. 48 mini cupcakes.

Lemon Buttercream
1 cup butter, softened
5 cups powdered sugar
1 lemon, finely zest and squeeze juice
2-3 Tbl cream
yellow food color
coconut

Beat butter with electric mixer for 5 minutes until creamy lighter in color. Add powdered sugar, zest. Add enough food color, cream and juice to make desired color, consistency and taste. Pipe onto completely cool cupcakes, and dip frosted top of cupcake in bowl of coconut.

Sensible Chocolate Cake

Happy National Chocolate Cake Day! If you didn’t know it, now you do, get out there and eat chocolate cake! Here’s my problem, I live in a small household now (less eaters), I have very little self-control, and I love to bake! It is a problem! Well, this cake recipe helps a little. If you make things smaller then there is less to eat, so very sensible. So, while you are out today looking for chocolate cake, go buy yourself two 6″ round cake pans and we’ll make smaller cakes together. It’s the sensible thing to do.

Chocolate Cake
1/3 cup butter, softened
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup flour
1/4 cup unsweetened cocoa
1 tsp baking soda
1/8 tsp salt
1/2 cup sour cream
1/2 cup milk

Preheat oven to 350°. With electric mixer, cream butter and brown sugar. Mix in egg and vanilla. Add flour, cocoa, baking soda, salt, sour cream, and milk. Mix until all ingredients are whipped together. Divide batter evenly into two sprayed and floured 6″ round baking pans. Bake for 25-30 minutes or until pick inserted in center comes out clean. Cool 10 minutes and remove from pans to cooling rack. Cool completely before frosting.

Nutella Buttercream Frosting
4 Tbl butter, softened
1/3 cup Nutella (chocolate hazelnut spread)
3 cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

With electric mixer, whip butter and Nutella. Add powdered sugar, vanilla and milk one tablespoon at a time to desired frosting consistency. Spread frosting on top of first cake layer, place second layer over frosting and frost sides and top of cake.

Vanilla Caramel Macchiato Cupcakes

Have some fun with flavor!

Vanilla Caramel Macchiato Cupcakes:
1 box french vanilla cake mix
1 cup flour
3/4 cup sugar
1/4 cup Coffee Mate Caramel Macchiato Powder
3/4 tsp salt
1¹/3 cups water
2 Tbl oil
2 tsp vanilla
1 cup sour cream
2 eggs

Preheat oven to 325°. Place cupcake liners in cupcake pans (makes approx 24 cupcakes).  In large bowl, whisk together cake mix, flour, sugar, Coffee Mate Caramel Macchiato powder, and salt. Stir together water, oil, vanilla, sour cream, and egg white. Add liquid mixture to dry ingredients and beat with electric mixer for 2 minutes, or until well blended. Scoop batter into prepared cups, filling 3/4 full. Bake 18-22 minutes. Cool Completely.

Vanilla Caramel Macchiato Buttercream:
1 cup butter, softened
4½ cups powdered sugar
2 Tbl Coffee Mate Caramel Macchiato Powder
1 tsp vanilla
3-4 Tbl whole milk or cream (milk works)

With electric mixer, whip butter until light and creamy. Add powdered sugar, Coffee Mate Caramel Macchiato powder, vanilla and 3 Tbl milk. Whip until well combined, add more milk if needed to make desired frosting consistency. Pipe onto completely cooled cupcakes. Garnish with vanilla chips and toffee bits if desired.

More Cupcake Ideas:

 

Cinnamon Blondies

A flavorful ribbon of cinnamon sugar running through tender vanilla blondies, frosted with whipped buttercream. A new favorite!

                

Blondies:
1 cup butter, melted
1 cup sugar
1 cup brown sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt

Filling:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup vanilla chips

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and brown sugar. Mix in eggs one at a time, and stir in vanilla. Add flour, baking powder, and salt; mix just until combined. In small bowl, stir together sugar, brown sugar, and cinnamon for the filling. Spread half the batter (about 2 cups) in prepared pan. Sprinkle cinnamon sugar filling over batter. Sprinkle vanilla chips over cinnamon sugar, press down gently. Drop remaining batter by scoopfuls over the top and gently spread (I used my fingers sprayed with nonstick spray, it takes a minute with patience but it works). Bake 30-32 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Buttercream Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

One Year Ago: Giant Chocolate Chunk Cookies

Two Years Ago: Caramel Nut Bars

Three Years Ago: Raspberry Chocolate Chip Muffins

Four Years Ago: Cinnamon Streusel Muffins

Strawberry & Golden Oreo Blondies

Something sweet for Valentine’s Day or any day!

Strawberry & Golden Oreo Blondies:
1 cup butter, melted
1 cup sugar
1 cup Nestle Strawberry Nesquik
3 eggs
1 tsp vanilla
2-4 drops red food color (optional)
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 cup white baking chips
1 (14.3 oz) pkg Golden Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, Strawberry Nesquik, vanilla, and red food color. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Stir in white chips. Spread half the batter (about 2 cups) in prepared pan. Place Goldens Oreos in one layer over batter (I used 28). Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Vanilla Buttercream Frosting:
1/2 cup butter, room temp
2 cups powdered sugar
1/2 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

One Year Ago: Red Velvet Chocolate Chip Muffins

Two Years Ago: Brown Butter Snickerdoodle Cookies

Three Years Ago: Carmelitas

Dark Chocolate Heaven Cake

I am of the belief that you can never have too much chocolate, so this is heavenly to me. Chocolate Chocolate and more chocolate! You might need a glass of milk!

Dark Chocolate Cake:
3/4 cup unsweetened dark chocolate cocoa
1½ cups boiling water
2¼ cups flour
1½ tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup butter, softened
1½ cups sugar
3 eggs
1 tsp vanilla

Preheat oven to 350°. Spray two 9″ round cake pans and sprinkle with flour. Put cocoa in medium bowl, pour boiling water over, and whisk until smooth. Let mixture cool. Stir together flour, baking soda, baking powder and salt in separate bowl; set aside.

In large bowl with electric mixer, cream butter and sugar until light and fluffy. Beat in eggs one at time, then vanilla. Add flour mixture alternately with cocoa mixture. Divide batter evenly between the two prepared pans. Bake 25 to 28 minutes. Cool completely.

Chocolate Cream Filling:
2 1/2 Tbl flour
2 Tbl unsweetened dark cocoa
1/2 cup half-and-half
1/2 cup butter, softened
1/2 cup powdered sugar
1/2 tsp vanilla

Whisk together flour, cocoa, and half-and-half in small saucepan. Cook over medium heat, whisking constantly, 5 minutes or until thickened. Spoon mixture into small bowl; cover surface with plastic wrap, pressing wrap onto surface, and let stand 30 minutes or until cool.

Beat butter and powdered sugar with electric mixer until light and fluffy. Gradually add cooled cocoa mixture, 1 tablespoon at a time, beating until blended after each addition. Add vanilla, beating until mixture is consistency of whipped cream. Spread evenly on top of one layer of the cake (cut horizontally across top of cake if there is too much of a dome). Place second layer on top. Cover and place in refrigerator while making the frosting.

Dark Chocolate Buttercream Frosting:
1 cup butter, softened
3½ cups powdered sugar
1/2 cup unsweetened dark cocoa
4-5 Tbl half-and-half

Whip butter with electric mixer until light in color and creamy. Mix in powdered sugar, cocoa, and enough half-and-half to make your perfect frosting consistency. Whip thoroughly to make it light and creamy. Frost top and sides of cake.

One Year Ago: Caramel Filled Peanut Butter Brownies

Two Years Ago: Quick Dinner Muffins

If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

All Star Vanilla Cupcakes

Homemade vanilla cupcakes ready for you to add your favorite team’s colors! GO SEAHAWKS!

Vanilla Cupcakes:
2 cups flour
1¼ cups sugar
1 Tbl baking powder
3/4 tsp salt
1/2 cup butter, very soft
1 cup milk
2 tsp vanilla
4 egg whites

Preheat oven to 350°. Place cupcake liners in cupcake pans (makes 18). In large bowl, whisk together flour, sugar, baking powder, and salt. Add soft butter, milk, and vanilla; mix with electric mixer. Whip egg whites until frothy and mix into cake batter. Color batter with food coloring, all one color or divide batter in half and do two colors. Scoop into prepared cupcake pans. Bake for 15-20 minutes, or until center is set. Cool in pan about 5 minutes, remove to wire rack to cool completely before frosting.

Vanilla Buttercream:
3/4 cup butter, softened
4 cups powdered sugar
1/2 tsp vanilla
3-4 Tbl milk

Whip butter with electric mixer until light and fluffy. Add powdered sugar, vanilla, and enough milk to make your desired frosting consistency. Add color if desired. Frost totally cool cupcakes, add sprinkles!

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

A Yummy Cupcake One Year Ago: Snickerdoodle Cupcakes

A Yummy Cupcake Two Years Ago: Italian Cream Cupcakes

Eggnog Cupcakes

Merry Christmas!

Eggnog Cupcakes:
2/3 cup butter, softened
1¾ cups sugar
2 eggs
1 tsp vanilla
3 cups flour
2½ tsp baking powder
1/2 tsp salt
1/4 tsp nutmeg
1½ cups eggnog

Preheat oven to 350°. Prepare cupcake pans with cupcake liners (20-24 depending on how full you fill the cups). In large bowl with electric mixer, cream butter and sugar. Add eggs and vanilla, mix well. In another bowl, stir together flour, baking powder, salt, and nutmeg. Add dry ingredients to creamed mixture alternately with eggnog, mix until well combined. Scoop cupcake batter into prepared cupcake pans, filling each cup about 3/4 full. Bake 20 minute or until center of each cupcake is set. Cool completely before frosting.

Eggnog Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
4-6 Tbl Eggnog
nutmeg

With electric mixer, whip butter until light and fluffy. Add powdered sugar one cup at a time and eggnog one Tbl at a time (add more eggnog if you need to), whipping until desired piping or spreading consistency.  Frost completely cooled cupcakes, sprinkle with nutmeg and other decorations as desired.

One Year Ago: Almond Joy Cookies

Two Years Ago: Favorite Rolled Sugar Cookies

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Pumpkin Cupcakes with Chocolate Buttercream

What if someone doesn’t like Pumpkin Pie, what do you make for Thanksgiving dessert? Pumpkin Cupcakes with Chocolate Buttercream of course. What if everyone likes Pumpkin Pie? Serve Pumpkin Pie AND Pumpkin Cupcakes with Chocolate Buttercream!

Pumpkin Cupcakes:
1 (15 oz) can pumpkin
1 cup oil
3 eggs
1 cup sugar
1 cup brown sugar
2 cups flour
1 tsp baking soda
1 tsp baking powder
1½ tsp cinnamon
½ tsp allspice
½ tsp salt

Preheat oven to 350°. Line cupcake cups with cupcake liners (makes 24). Beat together pumpkin, oil, eggs, sugar, and brown sugar. Stir in flour, baking soda, baking powder, cinnamon, allspice, and salt until evenly mixed. Scoop batter into prepared cupcake cups. Bake 18-20 minutes or until top center is set. Cool completely before frosting.

Chocolate Buttercream Frosting:
1 cup butter, softened
5 cups powdered sugar
1/4 cup unsweetened cocoa
6-8 Tbl milk

Whip butter with electric mixer for about 5 minutes until light in color. Add powdered sugar, cocoa, and milk until perfect piping consistency. Pipe onto completely cooled cupcakes, add sprinkles.

One Year Ago: Fresh Cranberry Cake with Caramel Sauce

Two Years Ago: Crispy Crunchy Peanut Butter Brownies