Cupcakes, Snacks

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!

White Cupcakes

White Cupcakes 2

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:

Chocolate Red Velvet Cupcakes Pumpkin Pie Cupcakes 1 Peanut Butter Banana Cupcakes

Butterscotch Cupcakes 1 Double Frosted Dark Chocolate Mint Cupcakes Banana Cardamom Cupcakes

Breads, Breakfast, Brownies & Bars, Cakes, Candy, Cookies, Cupcakes, Dessert, Muffins, Pies, Quick Breads, Snacks, Yeast Breads

For the Love of PUMPKIN!

For the love of PUMPKIN! Click on a picture to get the recipe. Which is your favorite?

Pumpkin Spice Cake with Maple Buttercream    Triple Layer Pumpkin Chocolate Chip Brownies    Pumpkin Custard

Pumpkin Doughnut Muffins    Pumpkin Pancakes    Pumpkin Sweet Rolls

Pumpkin Pie Cupcakes 1    Pumpkin Pie Granola    Apple Pumpkin Pecan Cake

Pumpkin Gingersnap Truffles    Easy Pumpkin Spice Cookies    Cinnamon Topped Pumpkin Bread

Pumpkin Cinnamon Swirl Bread    Pumpkin Cream Cheese Snack Cake    Pumpkin Eggnog Pie

Spiced Pumpkin Chocolate Chip Scones    Ginger Snap Walnut Pumpkin Pie    Pumpkin Gingerbread with Cinnamon Pumpkin Cream Frosting

Pumpkin Apple Streusel Muffins    Pumpkin Chocolate Chip Bundt Cake    Pumpkin Spice Sheet Cake With Cream Cheese Frosting

Pumpkin Coffee Cake    Chocolate Fudge Pumpkin Oat Bars    Pumpkin Oatmeal Surprise Cookies

One Year Ago: Banana Cake with Vanilla Bean Frosting Banana Cake with Vanilla Bean Frosting

Two Years Ago: Baked Apple Cider Donuts Baked Apple Cider Donuts


Butterscotch Cupcakes with Butterscotch Buttercream Frosting

One of my husbands favorite flavors is butterscotch, so I wanted to incorporate that into a cupcake.  I can only go so long before it’s time to make cupcakes.  You’ve just gotta love a cupcake, they make me smile.  Looking at my cupcakes, you might say they are a little top-heavy.  Hey, you only live once.

Butterscotch Cupcakes:
1/2 cup butter, softened
1 cup sugar
2 eggs
1½ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 tsp vanilla
1/2 cup butterscotch chips, melted

Preheat oven to 350°.  Line a 12 cupcake pan with paper liners.  With electric mixer in large bowl, cream butter and sugar.  Add eggs one at a time, beating well after each.  In separate bowl, stir together flour, baking powder, baking soda, and salt.  Add flour mixture alternately with milk and vanilla to creamed mixture, beating until smooth and light. Microwave butterscotch chips at 50% power until just barely melted.  Mix into cake batter.  Scoop batter into muffin cups distributing evenly.  Bake for 22-25 minutes or until center is set.  Cool in pan about 10 minutes, remove and finish cooling on rack.  Cool completely before frosting.

Butterscotch Buttercream Frosting:
1/2 cup butter, softened
1/2 cup butterscotch chips, melted and cooled slightly
3½ cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

Whip all ingredients together with electric mixer to frosting consistency.  Frost cupcakes and garnish with chopped pecans and butterscotch chips.

One Year Ago:  Intense Chocolate Bundt Cake

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



Peanut Butter Chocolate Chip Cupcakes

For those who love peanut butter and chocolate, here you go…


Peanut Butter Chocolate Chip Cupcake Batter:
3/4 cup cake flour
3/4 cup sugar
1 cup graham cracker crumbs
2 tsp baking powder
1/4 tsp salt
1/2 cup creamy peanut butter
1/4 cup butter, softened
2 eggs
1/4 cup sour cream
1 tsp vanilla
3/4 cup buttermilk
1 cup milk chocolate chips

Preheat oven to 350°.  Put cupcake papers in 12 cup pan.  In medium bowl, whisk together cake flour, sugar, graham cracker crumbs, baking powder, and salt.  In large bowl of mixer, cream peanut butter and butter.  Add eggs, sour cream, and vanilla.  Add dry ingredients to creamed mixture alternately with buttermilk, beat on medium speed for 2 minutes.  Stir in chocolate chips.  Scoop batter into prepared pan.  Bake for 20-22 minutes, until pick inserted in center comes out clean.  Cool completely.

Chocolate Fudge Frosting:
1/2 cup butter, softened
1/3 cup cocoa
2 cups powdered sugar
4 Tbl milk
1/2 tsp vanilla

Mix all ingredients with electric mixer.  Frost each cupcake with chocolate frosting for first layer.

Peanut Butter Buttercream Frosting:
2 Tbl butter, softened
3 Tbl creamy peanut butter
1½ cups powdered sugar
1/2 tsp vanilla
3 Tbl milk

Mix all ingredients with electric mixer.  Frost each cupcake with peanut butter frosting on top of chocolate frosting.  Garnish with chocolate chips.

One Year Ago Today:  Perfect Party Cupcakes

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