Pumpkin Snickerdoodle Cupcakes

Batter:
1 box white cake mix (Betty Crocker SuperMoist)
1 T pumpkin pie spice
1 t cinnamon
15 oz pumpkin puree
3 eggs
1/2 c. oil
1/3 c. milk
2 t vanilla

Snickerdoodle Topping:
6 T melted butter
1/4 c. sugar
1 T cinnamon

Cinnamon Sugar Cream Cheese Frosting:
1/2 c. softened butter
8 oz. softened cream cheese
1 1/2 t cinnamon
2 t vanilla
3-4 c powdered sugar

Preheat oven to 350 degrees and line pans with cupcake liners.
Sift cake mix, pumpkin pie spice, and cinnamon in bowl and set aside. In a large bowl, combine pumpkin, eggs, oil, milk, and vanilla. Stir in dry ingredients. Fill cupcake liners 3/4 full and bake about 15 min or until knife comes out clean.

Melt butter in small bowl. Combine cinnamon and sugar in another small bowl. Once cupcakes are mostly cooled, brush tops of cupcakes with butter then roll in cinnamon sugar mixture for that "snickerdoodle" look.

Beat softened butter and cream cheese. Add cinnamon and vanilla; slowly add in powdered sugar until you reach desired consistency. Add a tad of milk if it becomes too thick. Pipe onto cooled cupcakes.

Lemon Blueberry Cupcakes

Blueberry Lemon Cupcakes:
3/4 cup + 2 Tbsp. all-purpose flour, divided
3/4 cup cake flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup + 2 Tbsp. sugar
zest of 1 lemon
2 large eggs, room temperature
1 tsp. pure vanilla extract
2 Tbsp. freshly squeezed lemon juice
1/2 cup + 2 Tbsp. milk, room temperature
1 cup fresh blueberries + extra for garnish

Lemon Cream Cheese Frosting:
8 oz. cream cheese
5 Tbsp. unsalted butter, room temperature
3 cups powdered sugar, sifted
1/2 tsp. pure vanilla extract
1 Tbsp. freshly squeezed lemon juice
zest of 1 lemon

DIRECTIONS
1. Preheat oven to 350 F.  Line cupcake pans with paper liners.  In a medium bowl, combine 3/4 cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside.  In the bowl of an electric mixer, combine the butter, sugar and lemon zest.  Beat together on medium-high speed until light and fluffy, about 2-3 minutes.  Beat in the eggs one at a time, blending well after each addition.  Beat in the vanilla and lemon juice.  With the mixer on low speed, mix in half of the dry ingredients just until incorporated.  Blend in the milk.  Mix in the remaining dry ingredients, beating just until incorporated.

2. In a small bowl, toss the blueberries with the remaining 2 Tbsp. of all-purpose flour.  Using a spatula gently fold the berries into the cake batter.  Divide the batter evenly between the prepared liners, filling each about 3/4 full.  Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pans 5 minutes, then transfer to a wire rack to cool.

3. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer.  Beat on medium-high speed until well combined and smooth, about 2-3 minutes.  Mix in the vanilla, lemon juice, and lemon zest.  Gradually beat in the powdered sugar until totally incorporated, increase the speed and then beat until smooth.  Frost cooled cupcakes as desired. Garnish with fresh blueberries.

Makes about 16 cupcakes.

Acorn Cupcake Topper

To make acorns: Use square caramel pieces. Work in batches of about 4-5 at a time. Put 4 caramel pieces on plate and microwave for about 10 seconds, just enough where they are moldable. Shape into an egg. Dip top half into melted chocolate then into chocolate sprinkles. Set on wax paper to set and then into freezer for a few minutes until chocolate has hardened. Top on cupcake.

Mustache Cupcakes

To make mustache toppers just melt chocolate chips in double broiler until smooth. On a tray, put wax paper down with mustache pictures underneath. Pipe chocolate on outlines then put tray immediately into freezer to set. After about 10 minutes, take out and carefully peel off mustaches to top cupcakes.

Andes Mint Cupcakes

devils food cake mix- plus ingredients from box

Chocolate Mint Filling:
1/3 c. chocolate chips
2 T heavy cream
1 t. peppermint extract
1/4 c. powdered sugar

Mint Buttercream:
8 oz. cream cheese, softened
6 T butter, softened
4 c. powdered sugar, more if necessary
1 T heavy cream
1 t. peppermint extract
green food coloring

Make cake mix according to directions. Fill cupcake liners and bake. Set aside to cool. 

For filling: Melt chocolate and heavy cream in double broiler over medium heat. Once melted, stir in mint extract and powdered sugar. You can either put this in a squeeze bottle or into a piping bag with a small, long tip. Squeeze into middle of cupcakes.

For Buttercream: Beat cream cheese and butter in bowl. Mix in extract. Add powdered sugar a little at a time. If it becomes too dry, add a splash of heavy cream. Keep beating in powdered sugar until it becomes good piping consistency. Mix in green coloring until it becomes a mint colored. Pipe on top of cupcakes.

Once frosting is on cupcakes, pipe a little filling on very top and add half of an Andes Mint on top.

Chocolate Cupcake topped with Peanut Butter Frosting dipped in Chocolate Ganache

This is a better chocolate peanut butter cupcake.

1 box triple fudge cake mix box (plus ingredients to make)
1 stick softened butter
1 c. creamy peanut butter
1 1/4 c. confectioners sugar
4 oz. bittersweet chocolate squares
half and half (about 4 tablespoons)
6 Resse's Cups, chopped (for garnish)

Make cupcakes according to box directions. Fill liners up about 2/3 full then bake at 350 degrees for about 15 minutes or until a toothpick comes out clean. Cool on wire racks.

Frosting: With an electric mixer, cream together butter and peanut butter. Add in a little confectioners sugar at a time. Using a Wilton 230 tip, pipe some frosting in the middle of the cupcake. Then using another type of circular tip, pipe frosting on top of cupcake. Put cupcakes in freezer about 5-10 minutes so frosting can harden a bit before dipping it into the ganache.

Ganache: Make a double broiler using a sauce pan filled with an inch or two of water and a glass bowl then fits a little into the saucepan. Cut up the chocolate squares into little pieces so it will melt faster. Boil water, then put chocolate into bowl on top. Let it start to melt and add in a little half and half at a time until it is melted to desired dipping consistency.

Dip cupcakes into ganache so that most of frosting is covered. Leave a little showing. Sprinkle on chopped Reese's cup right after dipping.

Cookies 'n Cream Cupcakes

Don't hate because I use box cake mixes!! I've tried several from scratch recipes and they never turn out as good as the box. If you have a no-fail, awesome recipe- shoot it my way. As for now, I use boxed cake mixes. :) The frosting is what makes a cupcake anyway and those are always made from scratch!

1 box devil's food cake mix (plus ingredients to make it)
8 oz. softened cream cheese
1 stick softened butter
1 tsp vanilla
1/8 tsp salt
4 c. confectioners sugar
a few T half and half or milk
1 bag Oreo cookies (24 plus 12 more for frosting)
1 bag mini Oreo cookies (for garnishing)

Mix cupcake batter according to box. When filling liners, put a little batter in, then place an Oreo in the middle, then finish putting batter on top of Oreo. Don't fill too much or your cupcakes will be huge and "muffin toppin'." Place in oven at 350 degrees for about 15 minutes or until a toothpick comes out clean. Cool on wire racks.

Frosting:
Using an electric beater, mix together cream cheese and butter until smooth. Add vanilla, salt, and start pouring in a little sugar at a time on low speed. If it gets too stiff, pour in about 1 T half and half at a time in between sugar pours. In a food processor, pulse 12 Oreo cookies until very fine. If they are not fine, it will get stuck in your tip when piping and it won't be good! Beat until all is incorporated. Don't be scared to add more sugar or half and half if needed. It's something you kind of have to eyeball. Pipe frosting on cooled cupcakes. Add a mini Oreo on top to garnish.

Death by Chocolate Cupcakes

For chocolate lovers only! These cupcakes are decadent and rich.

Cupcake Mix
1 box chocolate fudge cake mix- you will also need eggs, vegetable oil, and water to make cake mix

Mousse
1 box chocolate mousse mix
1 c. cold milk

Dark Chocolate Ganache
1 bag dark chocolate chips
1/2 c. heavy cream

Drizzle
3 squares white chocolate

Mix cupcakes according to box directions using eggs, water, and oil. Bake at 350 degrees for about 12-15 minutes or as soon as a toothpick comes out clean.

Mix mousse mix with cold milk for about 4-5 minutes until it gets fluffy. Refrigerate for about 30 minutes before using so it can set a little more.

With a sharp paring knife, cut a little cone out of top of cooled cupcakes. Cut off pointy tip of cone. Using a small tip, fill middle of cupcake with small amount of mousse, then replace top of cupcake.

To make ganache, make a double boiler using saucepan and a small glass bowl. Fill the saucepan with water about 1-2 inches then place glass bowl in pot but it should not be touching the water when boiling. Melt dark chocolate and heavy cream until smooth.

Dip tops of cupcakes in melted ganache not letting wrapper touch the chocolate. (Some of the tops of my cupcakes were falling in, so I had to just spoon it on top and spread it around.) If dipping works for you, go for it!

Place cupcakes in freezer for about 5 minutes just to let ganache harden up and set.

Microwave white chocolate drizzle for 20 seconds at a time, then stirring until all is melted. Pour drizzle in small baggie then cut a tiny hole in corner of bag to drizzle on top of cupcakes.

Key Lime Cupcakes or Cake

Makes about 30 cupcakes or one 3 layer cake.
Perfect for a summertime dessert! A lot tart and a little sweet!

Cake Mix

1 3-ounce package lime-flavored gelatin

1¹/3 cups granulated sugar

2 c. self-rising flour

5 large eggs, slightly beaten

1½ cups vegetable oil

¾ cup orange juice

1 tablespoon lemon juice

½ teaspoon vanilla extract

Glaze

½ cup Key lime juice (from about 25 small Key limes or 4 large regular limes)

½ cup confectioners' sugar

Cream Cheese Icing

½ cup (1 stick) butter, room temperature

1 8-ounce package cream cheese, room temperature

1 1-pound box confectioners' sugar

Topping

4 graham crackers, finely crumbled

lime slice quarters for garnish

Combine gelatin, sugar, and flour and mix together in large bowl. Mix in eggs, oil, orange juice, lemon juice, and vanilla. Use an electric mixer to mix for about 3-4 minutes. For cupcakes, bake at 350 degrees for about 15 minutes or until a toothpick comes out clean. For cake, bake at 35o degrees for about 30-40 minutes in 3 9 in. cake pans.

While cake is cooking, mix up glaze. While cake/cupcakes are still warm, poke with toothpick holes then slowly drizzle glaze on cake and let it seep into cake.

For frosting, cream together the butter and cream cheese. Beat in confectioners sugar a little at a time. (I had to add a little more sugar for the frosting to hold when I piped a star tip on the cupcakes.) Pipe on frosting when cupcakes are completely cooled. Sprinkle on a little graham cracker crumbs on each one and garnish with lime slice quarters.

German Chocolate Cupcakes

This is Martha Stewart's recipes for Coconut-Pecan Frosting. So good to make German Chocolate Cake or Cupcakes.

German Chocolate Chocolate cake mix

3 large egg yolks

1 can evaporated milk

1 1/4 cups packed light-brown sugar

2 T sugar

1 1/2 sticks unsalted butter, cut into small pieces and brought to room temperature

1 teaspoon pure vanilla extract

1/4 teaspoon salt

2 2/3 cups sweetened flaked coconut

1 1/2 cups pecans, toasted and coarsely chopped

Directions

1. Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
2. Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.

Chocolate Cupcakes with Peanut Butter Frosting

Nothing is better to me than chocolate and peanut butter together! Mmmm...

Makes 24 cupcakes

1 box chocolate cake mix, plus ingredients according to box
peanut butter and chocolate morsels
cupcake baking cups

Make chocolate cake mix according to directions. Place a 24 baking cups in cupcake pans. Put about 4-5 morsels into the middle of each cupcake and poke down into batter. Bake according to directions. Let cool on wire racks.

This is Ina Garten's Frosting recipe. So delicious! This makes a lot of frosting, but I like to pile my cupcakes up with it! You can freeze the rest if you don't use all of it.

Peanut Butter Frosting:
2 cups confectioners' sugar
2 cups creamy peanut butter
10 tablespoons unsalted butter, at room temperature
1 1/2 teaspoon pure vanilla extract
1/2 teaspoon kosher salt
2/3 cup heavy cream

Cream together sugar, peanut butter, butter, vanilla, and salt in mixer. Add heavy cream to it at the end to make it light and smooth. Put in piping bag with favorite decorating tip and pipe onto each cupcake. Use chopped peanuts or chocolate sprinkles to garnish.