I am a happy godmother of two amazing young women: Stephanie and Laura and we were able to spend a weekend together where we explored some embassies in DC, checked out the DC Funk Parade, ate some Chinese food, made brunch and baked cupcakes! Since the beginning of great summer weather is approaching, we thought it would be fitting to make these amazing strawberry lemonade cupcakes. The original recipe also suggested putting them in mason jars which is adorable too, but we stuck with some quintessential summer cupcake liners that were too perfect to pass up. Enjoy these refreshing summer treats!
Lemon Cupcakes Ingredients:
- 1 1/4 cups cake flour
- 1 1/4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 eggs
- 3/4 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 teaspoon pure lemon extract
- 2 Tablespoons fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1/2 cup oil (vegetable, canola or extra light olive oil)
- 1/2 cup sour cream (any fat content)
Strawberry Frosting Ingredients:
- 1/2 cup butter
- 4oz. (1/2 block) cream cheese (cold)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons strawberry jam
- 2-3 fresh strawberries, pureed (or very finely chopped)
- 1 Tablespoon heavy cream, or milk, as needed
Lemon Cupcakes Directions:
Preheat oven to 350*F. In a medium bowl, add cake flour, baking powder, baking soda and salt. Stir together with whisk, and set aside. In the bowl of an electric mixer, add eggs and beat 10-20 seconds.
Add sugar and continue to beat on medium speed about 30 seconds. Add vanilla, lemon extract, lemon juice, zest and oil, beat.
Add sour cream and blend until combined.
Same story as my chocolate chip cookies but for a scrumptious vanilla cupcake recipe!
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 teaspoons vanilla extract
- 1/2 cup sour cream
Preheat oven to 350F degrees. Line (1) muffin tins with 12 cupcake liners. Set aside.
In a medium bowl, mix flour, baking powder, baking soda and salt. Set aside. In a large bowl, using an electric or stand mixer on medium speed, beat eggs and sugar for about 2 minutes, or until light and creamy.
Add the butter and vanilla extract and beat on low speed for about 1 minute, or until well blended.
Beat in the dry ingredients on low speed until blended. DO NOT OVER MIX! Add the sour cream and beat until smooth.
Fill each cupcake liner about 3/4 the way full with cupcake batter.
Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Allow cupcakes to cool before frosting.
Found some icing in my cabinet to match my cupcake liners 🙂
Craving something quick and easy? This recipe is filled with chocolate and peanut-buttery goodness!
- 3/4 cup peanut butter (I used creamy)
- 2 large eggs
- 1 cup packed brown sugar
- 2 cups all-purpose baking mix (Bisquick, for example)
- 1 bag of M&Ms (I used regular)
- Some chocolate chips to sprinkle on top before serving
Preheat oven to 325*F. Spray an 8-inch square pan with cooking spray. Combine peanut butter and eggs until well mixed and smooth. Add in brown sugar and stir until combined. Stir in baking mix until moistened (I used my hands because the spoon wasn’t cutting it for me–it is a very thick batter). Fold in M&Ms. Again, using my hands worked best for this step. Not all of the M&Ms stuck in the batter (or perhaps it would be more accurate to call it dough). I just shoved them in when I put it all in the pan. Spread mixture in greased pan and bake for 35-40 minutes or until golden brown.
These smelled so good I couldn’t even wait to try some before taking the picture!
Because there’s nothing better than a Waffle Work Meeting on [the day after] International Waffle Day!
The recipe itself is still on the organic waffle mix bag at the office,which was quite good and healthy using soy milk and honey. But the idea for this came up as a team bonding experience for our relatively new team. Within one day, we had all of the equipment and ingredients needed to make fruit and maple syrup covered waffles in the office kitchen. They smelled and tasted delicious and I got some new Instagram followers from it 🙂
Remember, baking can be with anyone, anywhere. Just enjoy it and don’t stress about it!
In addition to it being my sister’s birthday, it was also a historic Pi Day!
This recipe had a recipe to make the crust as well I had to buy a pie crust in the interest of time (which worked just fine except that my filling started to bubble through the crust toward the end of the baking time). I’m sure this crust recipe is just as good as the filling which was absolutely delicious!
- 6 cups (about 2 pounds) of strawberries, small ones whole and larger ones chopped into chunks
- 3 tbsp. cornstarch
- ¼ tsp. salt
- ¾ cup + 1 tbsp. pure cane sugar
- 1 tsp. lemon juice
- 1 tsp. real vanilla extract
My sister turned 23! I just can’t believe it! She will always be my little sister but that just means the older she gets, the older I’m getting! Because she is my PIC in my baking madness, I wanted to dedicate the next few posts to her. I baked quite a bit for her birthday week and here are some recipes and pictures of what we did. Needless to say we were on a sugar high for that week but it was quite nice and I’m grateful every day to have such a kind, funny, talented, and all around awesome sister. Love you and to many more happy and sweet birthdays!
To start it all off, I made her some donuts! She loves cinnamon flavored treats and I though this was perfect to start off her birthday 🙂 Also, these donuts are baked so no need to fry anything or feel guilty later!
- 1 cup all-purpose flour
- ½ cup sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ½ cup milk
- ½ teaspoon white vinegar
- ½ teaspoon pure vanilla extract
- 1 egg
- 4 tablespoons butter, softened
- 2 tablespoons milk
- ½ teaspoon pure vanilla extract
- 1 cup powdered sugar
Preheat oven to 350F. In a large bowl whisk together the flour, sugar, baking powder, salt, and cinnamon; set aside. In a small saucepan bring together the milk, white vinegar, vanilla, egg, and butter. Cook over medium-heat, stirring constantly with a whisk until the butter melts, about one minute. Remove from heat.
Add the milk mixture into the flour mixture; mix until combined.
Using a large tablespoon, spoon the doughnut mixture into an ungreased doughnut pan.
Bake for 12 to 14 minutes, or until a toothpick inserted comes out clean. Remove and immediately invert the pan onto a cooling rack. While the doughnuts are cooling, begin to work on the glaze.