Archives for posts with tag: Cupcakes

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.


Reduce mixer speed to low and slowly add the flour mixture. Mix just until the dry ingredients are incorporated. Pour (or scoop) batter into a muffin pan prepared with paper liners. Fill liners about 2/3 full (no more).

Bake cupcakes in pre-heated oven for 12-15 minutes


Strawberry Frosting

In the bowl of an electric mixer, beat butter until fully smooth. Add cream cheese, and again beat until fully incorporated and very smooth. While mixing on low speed, add the powdered sugar, one cup at a time.

Add vanilla extract, then strawberry jam and beat until well combined. If the jam you are using has large chunks in it, you may need to blend in a food processor or press through a fine strainer before adding to the frosting. Depending on the ripeness of your berries, you may want to add 1 drop of pink food coloring to the icing.

If the frosting is very thick, add heavy cream or milk, then beat until light and fluffy. Frost on cooled cupcakes.

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Love these goons:


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 🙂


First snow day of 2015! After a huge craving for some hot cocoa, I found recipes for hot cocoa cupcakes and hot cocoa frosting! My sister and I had been planning on taking some snow-filled pictures and this was the perfect opportunity to do so! Enjoy the recipes, the snow and the pictures!



  • 1 3/4 cup all purpose flour
  • 3/4 cup cocoa
  • 1 1/2 cup sugar
  • 1 1/4 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1 1/2 teaspoons vanilla
  • 3/4 cup milk
  • 1/2 cup hot water


  • 1/2 cup Hot Cocoa Mix
  • 1/3 cup hot water
  • 1/3 cup butter or margarine, softened
  • 1 teaspoon vanilla extract
  • 1/2 pound powdered sugar


Preheat oven to 350 degrees and line cupcake tray with baking cups. Mix flour, cocoa, sugar, baking powder, baking soda, and salt in the bowl of your stand mixer until all of the dry ingredients are combined. Add eggs one at a time, mixing in between. Add milk, oil and vanilla and mix until combined. Turn mixer on low and slowly add hot water until incorporated. The batter will be very liquid.


For ease of pouring, transfer batter to a large measuring cup and pour batter into baking cups about 2/3 full.

Bake for about 16-18 minutes or until done. Remove and let cool.


For the frosting, combine cocoa mix and water in large mixer bowl. Beat in butter and vanilla extract. Gradually beat in powdered sugar until smooth and creamy. Add more hot water if frosting is too thick.


Here are my sister’s awesome pictures!

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Behind the scenes :p

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In preparation for Valentine’s Day, my sister and I got together to bake these yummy, adorable, easy cookies! My sister took some amazing pictures that you will see throughout this post. Enjoy the post, enjoy the cookies, and enjoy Valentine’s Day with all our loved ones!


  • 1 package pie crust
  • strawberry jam
  • sugar for garnish
  • milk


Preheat oven to 370 F. Cut heart shapes from pie crust.


Put a teaspoon of strawberry jam in the middle of the heart.


Top with another heart slice. Press the sides with a fork.


Brush with milk and sprinkle with sugar.


Bake for 15 – 20 minutes.


Happy Valentine’s Day!





 To end off our Thanksgiving cupcake extravaganza, we made these delicious Pumpkin Snickerdoodle Cupcakes thanks to Your Cup of Cake and they were absolutely delicious! Instead of just leaving them with plain icing on the top, we added some fun turkey faces on top of the whole treat to add to the festivities!

1 box yellow or white cake mix (you can use Spice mix and omit spices)
1 Tbsp. pumpkin pie spice
1 tsp. cinnamon
15 oz. pumpkin puree
3 eggs
1/2 C. applesauce or oil
1/3 C. milk
2 tsp. vanilla extract
Snickerdoodle topping:
6 Tbsp. butter, melted
1/4 C. sugar
1 Tbsp. cinnamon
Cinnamon Sugar Cream Cheese Frosting:
1/2 C. butter, softened
8 oz. cream cheese
1 1/2 tsp. cinnamon
2 tsp. vanilla extract
3 1/2 – 4 1/2 C. powdered sugar
Small note about this Pumpkin Pie Spice: I went to buy some at the grocery store because I saw it called for some in the recipe, but when I saw how much it cost to buy for a blend of other more common household spices, I decided not to buy it. I happened to find it in my pantry later at home and ended up using it, but always be sure to read the labels to see if it is one less thing you might need!
Preheat oven to 350 degrees and line pans with cupcake liners. Sift cake mix, pumpkin pie spice and cinnamon into a bowl an set aside.
In a large bowl, combine pumpkin, eggs, applesauce, milk and vanilla extract.
Stir in cake mix and spices.
Fill cupcake liners 3/4 full and bake for 17-22 minutes or until an inserted knife comes out clean.
Place your melted butter in a small bowl. Combine sugar and cinnamon in another small bowl.
Use a pastry brush to brush melted butter on the tops of your cupcakes (they can be cooled or nearly cooled), then roll the tops of the cupcakes into your cinnamon-sugar to get that “snickerdoodle” look.
Frosting: Beat butter and cream cheese. Add cinnamon and vanilla extract and slowly add in powdered sugar until you reach your desired consistency. Add 1 Tbsp. milk if it becomes too thick.
Pipe onto cooled cupcakes and sprinkles extra cinnamon-sugar on top!

These cupcakes were for my sister’s homecoming weekend and were a hit! Please note they do contain alcohol in both the cupcake and icing so please bake responsibly but if you prefer not to include alcohol, you can replace mentions of alcohol with regular apple cider.


Cinnamon Spice Hard Cider Cupcakes

  • ⅓ cup butter
  • 1 egg, room temperature
  • 1 cup buttermilk, room temp
  • 1 cup dark brown sugar
  • ⅓ cup sugar
  • ½ tablespoon vanilla extract
  • 2½ cups flour
  • ½ tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • 1 tablespoon baking soda
  • 1 cup hard apple cider, room temperature

Whiskey Caramel Apple Filling

  • 3 tablespoons butter
  • 2 large (or 3 small) crisp apples peeled, cored, and diced (I used Gala apples)
  • ¼ cup dark brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • 1½ teaspoons vanilla extract
  • 1 teaspoon cornstarch
  • 2 tablespoons whiskey

Cinnamon Whiskey Buttercream:

  • 1 cup butter, at room temperature
  • 3½ cups powdered sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1-2 tablespoons whiskey




Preheat oven to 350° F. In a small saucepan, heat the butter over medium-low heat, whisking constantly. The butter will start smelling sweet and brown specks will appear, remove from heat and continue whisking for 30 more seconds.  Pour into stand mixer and let cool.  Once the butter is cool, add the buttermilk, egg, sugars and vanilla, and mix until well combined. In a separate bowl, sift together the flour, cinnamon, nutmeg, salt, and baking soda.  Gradually add the flour to the wet ingredients, scraping down the sides of the bowl after each addition.


Once the flour is fully incorporated, stir in the hard cider, being careful not to over mix.  Scrape the sides and bottom to make sure there aren’t any clumps. Spray cupcake tin with non-stick spray.  Insert cupcake liners and fill each a little more than halfway. Bake for 15-18 minutes, until a toothpick inserted in the center of a cupcake comes out clean.



Melt the butter in a medium-sized saucepan over medium heat. Add the apples, sugar, cinnamon, salt, and vanilla.  Cook for about 10 minutes on medium-low heat, stirring occasionally, until the apples are soft and have released their juices.  (It will smell delicious!)


In a separate bowl, whisk together the whiskey with cornstarch. Then add to the pan with the apples and cook for another 3 minutes, until the liquid thickens.  Set aside to cool.



Cream the butter for a minute or two.  Add the powdered sugar, cinnamon, and vanilla extract. Beat on medium speed until creamy. Add the whiskey, start with one tablespoon and add more until you reach desired consistency (I ended up using 2 tablespoons).  Beat on high for 2-3 minutes, until fluffy and whipped.



Core each cupcake with a cupcake corer (if you’re fancy like that) or a melon baller.


Fill the cupcake with apples, then top with buttercream frosting.  Garnish with any left over apples and enjoy!


And here are some of our other Halloween festivities!


Another creative way to bake with ripe bananas! This recipe also has raspberries and chocolate chips and is light for those dieting days 🙂


  • 2 and 1/2 cup white whole wheat flour (or mix of whole wheat and all-purpose)
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup honey (or maple syrup)
  • 1/2 cup light or dark brown sugar, loosely packed
  • 1 cup mashed very ripe banana (about 2 large very ripe bananas)
  • 1/4 cup nonfat vanilla greek yogurt (or any yogurt)
  • 1 large egg, beaten
  • 3/4 cup milk (almond milk, soymilk, cow’s milk, rice milk)
  • 1/2 cup (or less, depending on your taste) semi-sweet chocolate chips
  • 1 and 3/4 cups fresh raspberries



Preheat oven to 325F degrees. Spray 15 muffin tins with nonstick spray. Do not use cupcake liners, muffins will stick to liners. Set aside.

In a large bowl, gently toss the flour, baking soda, salt, and cinnamon together until combined. Set aside.


In a separate bowl, whisk the honey and brown sugar together – it will be thick and lumpy. Try to get out as many lumps as you can.


Add the mashed banana, yogurt, and beaten egg.


Slowly pour the wet ingredients into the dry ingredients. Gently begin to fold it all together. It will be very thick. Add the milk slowly and continue to gently mix the ingredients together. The milk will thin everything out, but the batter will still remain thick. Fold in the chocolate chips. Fold in the raspberries last. Be very gentle not to dye the batter pink from the raspberry juices. Try to not overmix the batter, which will lend tough, dry muffins.


Divide the batter between 15 muffin tins. Fill all the way to the top. Sprinkle a few more chocolate chips on top if desired.


Bake the first 12, then the last three in another batch. Fill the empty muffin tins halfway with water in the 2nd batch to ensure even baking and prevent your pan from warping. Bake for 17-18 minutes until very lightly browned on the edges. A toothpick inserted in the center should come out clean. Allow the muffins to cool completely.


Muffins remain fresh and moist stored at room temperature for up to 5 days.  Muffins freeze well, up to 3 months.


For the past two years, my master’s program has delayed some of my BWF posts but just this past weekend I graduated! This starts a new transitional time for myself but also for BWF as I can bake and post a bit more and incorporate Vines into some of my posts. We made these delicious cupcakes this past weekend to celebrate and covered them with “graduation caps.” If your loved ones haven’t graduated yet, these are a quick and easy way to celebrate them in a very sweet way. Enjoy!


  • 2 1/4 cups all purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 2/3 cups sugar
  • 1 cup milk
  • 1/2 cup (1 stick) butter, softened
  • 2 teaspoons vanilla
  • 3 egg whites
  • 1 cup crushed chocolate sandwich cookies (about 10 cookies) plus additional for garnish
  • 1 container (16 ounces) vanilla frosting


Preheat oven to 350°F. Lightly grease 24 standard (2-1/2-inch) muffin pan cups or line with paper baking cups.

Sift flour, baking powder and salt together in large bowl. Stir in sugar. Add milk, butter and vanilla; beat with electric mixer at low speed 30 seconds. Beat at medium speed 2 minutes. Add egg whites; beat 2 minutes. Stir in 1 cup crushed cookies.

Spoon batter evenly into prepared muffin cups, filling two-thirds full. Bake 20 to 25 minutes or until toothpick inserted into centers comes out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.

Frost cupcakes; garnish with additional crushed cookies.

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