Lemon Cupcakes & Lemon Cream Frosting

Lemon Cupcakes & Lemon Cream Frosting make a delightful summer cake. Easy Lemon Cake mix is topped with a light lemony cream cheese frosting finished with fresh berries.  Lemon Cupcakes & Lemon Cream Frosting www.confessionsofabakingqueen.com  Lately I have been on to the whole lemon kick more than my normal chocolate kick. In fact it’s been quite a while. Something about lemon it is just so refreshing. Lemon frosting are my favorite. This frosting is a cream cheese whipped cream infused with fresh lemon zest & juice. It is DIVINE. As in I want to use it as my only frosting ever. I absolutely hate store-bought cake frosting. You know those cakes/cupcakes you get from the grocery store with that nasty over the top sweet, fake tasting frosting? UGH I hate it.  Lemon Cupcakes & Lemon Cream Frosting www.confessionsofabakingqueen.com Well the day before I made these someone bought a cake and I felt obliged to at least take a bite even though I knew it would be dreadful. Needless to say I couldn’t get that awful taste out of my mouth so I HAD to make my own frosting to cancel it out.  Lemon Cupcakes & Lemon Cream Frosting www.confessionsofabakingqueen.com It’s kind of like my constant battle between sweet and salty, I get home from work have some cheese and crackers over do it a bit so I need a slice of chocolate but then I over do it on the chocolate so I need the cheese again… it is a vicious cycle. And by vicious I mean the tastiest best cycle ever! Lemon Cupcakes & Lemon Cream Frosting www.confessionsofabakingqueen.com You could totally make from scratch lemon cupcakes but I felt lazy and used a box and I am so glad I did. The cupcakes were super lemony and that lemon frosting…wow!

Lemon Cupcakes w/ Lemon Cream Frosting

Prep Time: 30 minutes

Cook Time: 18 minutes

Yield: 28 Cupcakes

Lemon Cupcakes w/ Lemon Cream Frosting

Ingredients

    Lemon Cupcakes
  • 1 box Lemon Cake Mix
  • 1 small box Lemon Pudding Mix
  • 1/2 cup lemon juice
  • 1/2 cup oil
  • 1 cup sour cream/ greek yogurt
  • 3 large eggs, at room temperature
  • Lemon Cream Frosting
  • 16oz Cream Cheese, at room temp.
  • 1 scant cup powdered sugar
  • 3 tbsp lemon juice, fresh squeezed
  • 1 tsp lemon zest
  • 3 cups heavy whipping cream

Instructions

    Lemon Cupcakes
  1. Preheat oven to 350F and line a cupcake tin with liners, set aside.
  2. In a large bowl/bowl of electric mixer combine cake mix, pudding mix, lemon juice, oil, sour cream and eggs until no lumps or flour streaks remain.
  3. Fill liners 2/3 full with batter and bake for 15-18 minutes, until a toothpick inserted comes out clean. Let cool in pan on wire rack for 5 minutes then place cupcakes on wire rack to cool completely.
  4. Lemon Frosting
  5. In the bowl of an electric mixer fitted with a whisk attachment beat cream cheese for two minutes. Add in powdered sugar, lemon juice and lemon zest and mix until fully combined. With mixer on slowly whisk in heavy whipping cream mix until nice and fluffy. Pipe on to cupcakes and garnish with fresh berries. Store in fridge.
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Raspberry Lemon Loaf Cake 

Raspberry Lemon Loaf Cake www.confessionsofabakingqueen.com

Tart Lemon Bars

Tart Lemon Bars www.confessionsofabakingqueen.com

Lemon Creme Brulee

Lemon Creme Brulee www.confessionsofabakingqueen.com

Lemon Garlic Cream Pasta Lemon Garlic Cream Pasta www.confessionsofabakingqueen.com Chewy Lemon Cookies 
chewy lemon cookies www.confessionsofabakingqueen.com

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Caramel Coffee Chocolate Cupcakes

Coffee Caramel Chocolate Cupcakes www.confessionsofabakingqueen.com

I have my days living in southern california, 90% of the time I feel so blessed and lucky to have the surroundings I do but then some days, like when I think about it has only rained like twice in the last year ( and that is no exaggeration) I get sad we don’t have seasons. I have always wanted to watch “the leaves change” in fact, one year I specifically booked my NYC trip around it, and did we see leaves change? The few days before we go there they were having record heat and then when we got there it dropped to snow!! Where did fall go? I missed it some how. Guess I’ll have to plan another trip and try to catch it!! So for now I will just bask in the scorching hot sun!! OR stay inside with the AC on 😉  Coffee Caramel Chocolate Cupcakes www.confessionsofabakingqueen.com

One of my favorite cakes ever is Coffee Cake, and not the American breakfast coffee cake, the English actual cake, no crumble, coffee flavored cake and coffee flavored frosting… cake.

I also, love my version with tons of heath bars. 

coffeeheathbarcrunchcake (1 of 1)

When I was in Australia a few weeks ago we made my Nan’s delicious coffee cake. I devoured it. Literally, I finished the cake off. Oops. Anyways, I got to thinking about how great the coffee flavored frosting was and wondered why I don’t use coffee flavored frosting more often. So I did. With chocolate cake, and added some salted caramel for good measure. I mean what doesn’t become better with salted caramel. If you’re wondering, the answer is nothing. Salted caramel makes everything better. I took these into work and they were gone in no time. In fact I went to have one (I already had one earlier) and there were none left. Imagine my disappointment!!

Caramel Coffee Chocolate Cupcakes

Prep Time: 25 minutes

Cook Time: 20 minutes

Yield: 28 Cupcakes

Caramel Coffee Chocolate Cupcakes

Ingredients

    Chocolate Cupcakes
  • 1 box Chocolate cake mix
  • 4 large eggs, at room temp.
  • 1 cup greek yogurt
  • 1/2 cup milk
  • 1 cup vegetable oil
  • 1 cup mini chocolate chips
  • Frosting
  • 1 tbsp instant coffee
  • 2 tbsp hot water
  • 1 stick unsalted butter, at room temp.
  • 2 1/2-3 cups powdered sugar
  • 1/4 cup heavy cream

Instructions

    Cupcakes
  1. Preheat oven to 350F and line a cupcake pan with liners.
  2. In the bowl of an electric mixer combine cake mix, eggs, greek yogurt, milk and oil until fully combined- but do not over mix. Fold in chocolate chips then pour batter into cupcake liners, filling 2/3rds full. Bake for 18-20 minutes. Let cool completely.
  3. Frosting
  4. Once cupcakes are completely cool start frosting. Beat butter for 3 minutes. Add vanilla extract, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Fold in rainbow chips and pipe or spread onto cupcakes
http://confessionsofabakingqueen.com/caramel-coffee-chocolate-cupcakes/

Coffee Caramel Chocolate Cupcakes www.confessionsofabakingqueen.com

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Salted Caramel Red Velvet Cupcakes

Salted Caramel Red Velvet Cupcakes are the perfect treat for your next party. The whipped cream cheese frosting is irresistible with mini chocolate chips and my homemade salted caramel really takes these cupcakes to the next level. 
Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

INDULGENT is the word for these cupcakes. They are OVER the top. Totally not on the diet plan. But let’s be honest here, screw the diet plan and make these cupcakes. Probably one of my all time favorite cupcakes. Starts off with a box so the recipe is nice and easy.

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

So yesterday I spent the day shopping in Sydney and had two great surprises.

First off there is a LADUREE in Sydney!! How I didn’t know about this is beyond me!! But boy am I happy we stumbled upon it. I ordered a box of course, even though I was full to the brim with Thai Food & Max Brenner. I ordered 2 Salted Caramel, Vanilla, Coffee, Coffee Chocolate, Apple, Lemon & Praline. I haven’t eaten any yet because it’s not even 7am and I’ve already had a few Crunchie Chocolate Balls. Chocoalte is my weakness what can I say.

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

Anyways back to my second surprise. My sister and I were at Max Brenner (Surprise, Surprise) and we spotted Giulianna Rancic. Being E News avid watchers we were excited. Living in So Cal we often see celebrites but never go up to them. But we were on the esclator behind Giuliana so I said hi and she asked me how I was! She totally looks the same in person as she does on TV.
Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

Salted Caramel Red Velvet Cupcakes

Yield: 27 Cupcakes

Salted Caramel Red Velvet Cupcakes

Ingredients

    Red Velvet Cupcakes
  • 1 box Red Velvet cake mix
  • 4 large eggs, at room temp.
  • 1 cup greek yogurt
  • 1/2 cup milk
  • 1 cup vegetable oil
  • 1 cup mini chocolate chips
  • Cream Cheese Frosting
  • 16 oz cream cheese, at room temp.
  • 1 cup powdered sugar
  • 1 tbsp vanilla
  • 2 cups heavy cream
  • Salted Caramel
  • 1 cup Homemade Salted Caramel or store bought salted caramel
  • 1 cup mini chocolate chips

Instructions

  1. Preheat oven to 350F and line a cupcake pan with liners.
  2. In the bowl of an electric mixer combine cake mix, eggs, greek yogurt, milk and oil until fully combined- but do not over mix. Fold in chocolate chips then pour batter into cupcake liners, filling 2/3rds full. Bake for 18-20 minutes. Let cool completely.
  3. Cream Cheese Frosting
  4. In the bowl of an electric mixer fitted with a paddle attachment beat cream cheese for two minutes. Add in powdered sugar and vanilla. Switch to whisk attachment and on medium speed slowly pour in cold cream after all added whisk on high for 2 minutes. Pour into a piping bag and swirl on top of cooled cupcakes.
  5. Salted Caramel
  6. Drizzle salted caramel on top of cupcakes and top with mini chocolate chips if desired.Store in fridge
http://confessionsofabakingqueen.com/salted-caramel-red-velvet-cupcakes/

Salted Caramel Red Velvet Cupcakes www.confessionsofabakingqueen.com

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Strawberry Chocolate Cupcakes

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

I find chocolate cake so much better than white/yellow cake. I guess its cuz people generally screw white/yellow cake up and chocolate is usually a safer bet. Chocolate is also, well, chocolate. And lez be honest I loooovvvaaaa me some chocolate.

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

And with V-DAY just around the corner it was only natural I had chocolate on my mind. You do too, right?! Well the truth is I always do, but this is a nice excuse to think about chocolate double the amount of time 😉

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

I felt like chocolate cake on saturday, my mom walked in the kitchen saw me getting my flour out then walked in again and the cupcakes were coming out of the oven. This is a quick/easy recipe, that satisfies. I threw in mini chocolate chips in the batter, you know cuz it’s Valentines Day this week and all.

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

Strawberry Cream Frosting on top of these luscious chocolatey cupcakes. Hello, heaven! Seriously this frosting I could eat the whole damn bowl. I would make myself sick but I could do it, it’s that good.

What are all y’all up to on V day? I am working, but I am excited for our specials, Fresh Sea Bass with a Mango Cream Sauce and Filet Mignon in a Rich Balsamic Glaze, damn I love food!!!

Strawberry Chocolate Cupcakes

Prep Time: 10 minutes

Cook Time: 15 minutes

Yield: 12 Cupcakes

Strawberry Chocolate Cupcakes

Ingredients

    Chocolate Cake
  • 2 eggs, at room temp.
  • 1/4 cup vegetable oil
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream
  • 1 cup granulated sugar
  • 1 cup all purpose flour
  • 1/2 cup cocoa powder
  • 1 tsp baking soda
  • Pinch salt
  • 1/2 tsp baking powder
  • 1/3 cup mini chocolate chips
  • Strawberry Frosting
  • 6 oz Cream Cheese, at room temperature
  • 1 tbsp vanilla extract
  • 1/3 cup sugar
  • 1 1/2 cup heavy cream
  • 1/2 cup strawberries, diced
  • 1 cup chocoalte chips

Instructions

    Chocolate Cupcakes
  1. Preheat oven to 350F and line a cupcake pan with liners.
  2. In the bowl of an electric mixer combine eggs, oil, vanilla and sour cream mix until fully combined. Add in sugar, flour, cocoa powder, baking soda, salt and baking powder. Mix until fully incorporated. Fold in chocolate chips. Pour evenly into liners and bake for 15-18 minutes or until toothpick inserted comes out clean.
  3. Strawberry Frosting
  4. In the bowl of an electric mixer with whisk attachment whisk the cream cheese, vanilla and granulated sugar for 3 minutes. While on medium-high speed slowly pour in the heavy cream, mix until the mixture is thick and creamy. Fold in strawberries. Using an ice cream scoop, place a large dollop of frosting on top of each cupcake.
  5. In a microwave safe bowl melt the chocolate chips, do so by microwaving on 50% power for 15 second increments. Using a spoon drizzle melted chocolate on top of cupcakes. Store in fridge.
http://confessionsofabakingqueen.com/strawberry-chocolate-cupcakes/

Strawberry Chocolate Cupcakes  www.confessionsofabakingqueen.com

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Rolo Cheesecake Cups

Rolo Cheesecake Cups www.confessionsofabakingqueen.com

Guess what guys? In a week and a half I will be galavanting around London then I’ll be off on a cruise around the Mediterranean. So maybe I should stop eating so much salted caramel especially when it’s paired with cheesecake. My bikini body is not looking good right now.

Rolo Cheesecake Cups www.confessionsofabakingqueen.com

But my taste buds are happy. How can you not love cheesecake, rolos, salted caramel and chocolate chips.

Rolo Cheesecake Cups www.confessionsofabakingqueen.com

Now that we are talking about things I love, let me introduce you to these Rolo Cheesecake Cups. You cannot tell from the photos but inside these gorgeous individual cheesecakes are mini Rolos, becuase who doesn’t love Rolo’s!? Then I topped them with homemade salted caramel and mini chocolate chips, you could of course top them with Rolo’s but for some weird reason this day I was feeling mini chocolate chips. Rolo Cheesecake Cups www.confessionsofabakingqueen.com

When you bite into these little pieces of heaven the salted caramel oozes out at you creating a waterfall effect of salted caramel and chocolate chips..if you don’t want to dive into that then I don’t think we can be friends. Sorry I’m not sorry- it’s salted caramel and chocolate people!!

Rolo Stuffed Cheesecake Cups

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 18 cupcake size cheesecakes

Ingredients

  • 1 cup graham crackers crumbs
  • 2 tbsp butter, melted
  • 2 tbsp sugar
  • 2 8 oz blocks of cream cheese, at room temp
  • 3/4 cup sugar
  • 2 eggs
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream
  • 2 tbsp flour
  • 35 Rolos, I use the smaller size ones in the unwrapped bag
  • Salted Caramel for garnsih
  • Mini Chocolate Chips for garnish

Instructions

  1. Preheat oven to 350F and line cupcake pan with liners.
  2. Use a food processor or a plastic bag and rolling pin to crush the graham crackers into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Press 1 tsp of graham cracker mixture in each cupcake liner pressing down evenly.Set aside.
  3. In the bowl of an electric mixer beat cream cheese for 3 minutes. Add sugar and eggs, mixing until combined. Add sour cream and flour. Pour batter into cupcake liners until 2/3 full. I pressed Rolos into the batter some cheesecakes got 1 some got 3, all depends on how many Rolos you want.
  4. Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake. Let cool in pan for 1 hour and transfer to refrigerator to chill. Let cheesecakes chill in fridge for at least 4 hours or overnight.
  5. Spoon 1 tsp of salted caramel on top of cheesecake an sprinkle mini chocolate chips on.
http://confessionsofabakingqueen.com/rolo-cheesecake-cups/

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White Chocolate Cherry Cheesecake Cups #chocolateparty

White Chocolate Cherry Cheesecake Cups #chocolateparty  www.confessionsofabakingqueen.com

The other day I felt like cheesecake. So I ran to the store took the cream cheese packest out of the box and put them on my dashboard and kept holding them to help them get soft. You must have softened cream cheese for cheesecake and then you have to bake it, let it chill, the whole process is really too long for someone as impatient as me.

White Chocolate Cherry Cheesecake Cups #chocolateparty  www.confessionsofabakingqueen.com

These were worth the wait though. I loved the crust, I used Golden Oreos, I think it’s my new favorite crust 🙂 White Chocolate Cherry Cheesecake Cups #chocolateparty  www.confessionsofabakingqueen.com

White Chocolate Cherry Cheesecake Cups #chocolateparty  www.confessionsofabakingqueen.com

These cheesecake cups are part of the Chocolate Party hosted by Roxanas Home Baking. I joined the party in February and I have loved each month. This month was my “challenge” month since I am not a fan of cherries, but I did like these cheesecakes. :)Be sure to check out Chocolate Cherry Bars and see all of the other bloggers involved in the chocolate party!

chocolateparty-logo

White Chocolate Cherry Cheesecake Cups

Ingredients

  • 14 Golden Oreo's, crushed
  • 2 tbsp butter, melted
  • 2 8 oz blocks cream cheese, at room temp.
  • 1/2 cups sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 cup white chocolate chips, melted and cooled (melted it is about 1/2 cup)
  • 1/2 cup sweetened condensed milk
  • 1 jar cherry pie filling
  • 1 cup white chocolate chips, melted

Instructions

  1. Preheat oven to 350F and line a muffin pan with liners.
  2. Use a food processor or a plastic bag and rolling pin to crush the Golden Oreos into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Set aside.
  3. In the bowl of an electric mixer beat cream cheese for 2 minutes. Add in sugar and mix for 1 more minute. Mix in eggs, vanilla extract, white chocolate and sweetened condensed milk.
  4. Scoop 1 tbsp of crust mixture into each muffin section of pan, make sure to press down evenly. Pour cheesecake mixture on top of crust into 2/3 full. Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake. Let cool in pan for 1 hour and transfer to refrigerator to chill. Let cheesecakes chill in fridge for at least 4 hours or overnight.
  5. Scoop 1 tbsp of cherry pie filling on top of each cheesecake.
  6. Melt white chocolate chips and drizzle on top of cheesecakes. Store in fridge.
http://confessionsofabakingqueen.com/white-chocolate-cherry-cheesecake-cups/

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Double Chocolate Cheesecake Cups

Double Chocolate Cheesecake Cups  www.confessionsofabakingqueen.com

I love chocolate, I also love cheesecake but I was never really one for chocolate cheesecake. Until mothers day this year. At the restaurant I run we chose a chocolate cheesecake to go on the Mother’s Day Menu. And since we are serving it to paying customers it’s only right I taste test it for approval? So I did. And it was amazing. And I was in love. And I hit my self for resisting chocolate cheesecake for all these years. Truly stupid decision on my part. Well Mother’s Day came and went and unfortunately so did that cheesecake.

Double Chocolate Cheesecake Cups  www.confessionsofabakingqueen.com

Double Chocolate Cheesecake Cups  www.confessionsofabakingqueen.com

Fast forward two weeks later, I had the urge to bake. Lemon Cheesecakes were what my sister requested. So I went to Target on the way home to pick up some Lemons but no fresh fruit at that Target. 🙁 And no more lemons on my tree!! WAAH Double Chocolate Cheesecake Cups  www.confessionsofabakingqueen.com

That was then the fabulous idea struck. chocolate cheesecake. I went looking for a package of plain Oreo’s for the crust but only found Golden Oreo’s, Peanut Butter Oreo’s & Berry Oreo’s. Another annoying mishap! Then I found an open box of Speculoos Cookies (TJ’s version of Biscoff Cookies).

Double Chocolate Cheesecake Cups  www.confessionsofabakingqueen.com

So basically things happen for a reason people, I ended up with Speculoos Crusted Double Chocolate Cheesecake Cups. And I won’t lie they were delightful. I throughly enjoyed every single bite! I topped mine with fresh whipped cream and a fresh strawberry slice

doublechocolatecheesecakecups (1 of 1)-2  I am excited for the show Mistresses on ABC- I just can’t get over Desperate Housewives is still not on 🙁 But you know what I am so HAPPY about?  Last week my sister and two of my best friends and I booked our summer trip…..a cruise around the Mediterranean ! WOOOO fraeking HOOO! Starting in England and ending in England so I can spend time with all my fam bam and then the cruise starts in Barcelona and ends in Venice. Basically life is good. And I am so happy and blessed!! Are you doing anything fun this summer?

Double Chocolate Cheesecake Cups  www.confessionsofabakingqueen.com

Oh, and by the way do yourself a favor make these gorgeous babies.

Double Chocolate Cheesecake Cups

Yield: 16

Double Chocolate Cheesecake Cups

Creamy chocolate cheesecakes are baked on Speculoos cookie crust topped with fresh whipped cream and a strawberry slice. These cheesecakes are easy to make, you will love them!

Ingredients

  • 1 cup Speculoos cookies, crushed
  • 2 tbsp butter, melted
  • 2 tbsp sugar
  • 2 8 oz blocks cream cheese, at room temp.
  • 2 cups sugar
  • 1/3 cup cocoa powder
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 cup sweetened condensed milk
  • 1 cup chocolate chips
  • 2 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • Strawberries for garnish

Instructions

  1. Preheat oven to 350F and line a muffin pan with liners.
  2. Use a food processor or a plastic bag and rolling pin to crush the Speculoos cookies into crumbs. Put crumbs in a medium bowl, add melted butter, sugar and mix until fully combined. Set aside.
  3. In the bowl of an electric mixer beat cream cheese for 2 minutes. Add in sugar and cocoa powder mix for 1 more minute. Mix in eggs, vanilla extract and sweetened condensed milk.
  4. Scoop 1 tbsp of crust mixture into each muffin section of pan, make sure to press down evenly. Pour cheesecake mixture on top of crust into 2/3 full. Sprinkle a few chocolate chips on top of cheesecake layer and press down lightly. Bake for 17-20 minutes, until the cheesecakes are not giggling, if the cheesecakes crack they are beginning to over bake. Let cool in pan for 1 hour and transfer to refrigerator to chill. Let cheesecakes chill in fridge for at least 4 hours or overnight.
  5. In the bowl of an electric mixer whisk whipping cream and powdered sugar until stiff peaks form. Scoop a small dollop of whipped cream on top of mini cheesecake and top with a slice of strawberry.
http://confessionsofabakingqueen.com/double-chocolate-cheesecake-cups/

 

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Lemon Blueberry Cupcakes

Lemon Blueberry Cupcakes www.confessionsofabakingqueen.com

If that picture doesn’t scream spring I don’t know what does.

Lemon Blueberry Cupcakes www.confessionsofabakingqueen.com

Happy Monday! Lately , I find myself wondering which day is which. So much to do so little time! Well, really there just is not enough time for me to bake, which may be a blessing in disguise. 😉

Not really- baking makes me oh so happy. It’s my stress reliever and tast bud pleaser 😉

Lemon Blueberry Cupcakes www.confessionsofabakingqueen.com

I have a love hate relationship with cupcakes. And last oops I mean three weekends ago when I made these I wanted cupcakes but wanted to be a bit healthier. So I used coconut oil. All these years I have used coconut oil in carrot cake but never in anything else. Don’t ask me why!
Lemon Blueberry Cupcakes www.confessionsofabakingqueen.com

These cupcakes were great. Perfect for this time of  year. Tons of lemon flavor. And the juicy blueberries were prefect.  Lemon Blueberry Cupcakes www.confessionsofabakingqueen.com

I hope you give these Lemon Blueberry Cupcakes a try! They are a springtime scrumptious treat!

 

Lemon Blueberry Cupcakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 15 cupcakes

Lemon Blueberry Cupcakes

Ingredients

  • 1/2 cup coconut oil, melted
  • 1 cup granulated sugar
  • 2 large eggs, at room temp.
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/4 cup buttermilk
  • 1/4 cup greek yogurt
  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tbsp corn starch
  • 1/2 cup blueberries
  • 2 cups powdered sugar
  • 1/4 cup butter, softened
  • 3 tbsp heavy cream
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest

Instructions

  1. Preheat oven to 350F and line your cupcake/muffin pan with liners. Set aside.
  2. In the bowl of an electric mixer combine coconut oil and granulated sugar. Mix in eggs one at a time. Add vanilla extract, lemon extract, lemon zest, lemon juice, buttermilk and yogurt. Mix until just combined.
  3. In a small bowl mix together the flour, baking powder, baking soda, corn starch. Fold in the flour mixture into the wet ingredients, until no more flour streaks remain. Fold in blueberries and then scoop batter 2/3 full into each cupcake.
  4. Bake for 13-17 minutes. Mine baked perfect at 15 minutes.
  5. Once cupcakes have cooled prepare frosting. In the bowl of an electric mixer combine powdered sugar, butter, heavy cream, lemon juice, and lemon zest. Beat for 3 minutes. Frost cupcakes as you like- this time I just spread it on with a knife.
http://confessionsofabakingqueen.com/lemon-blueberry-cupcakes/

Wish I could eat this last bite!

Lemon Blueberry Cupcakes www.confessionsofabakingqueen.com

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Homemade Rainbow Chip Cupcakes

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Here is my version of Homemade Rainbow Chip Cupcakes, that are PERFECT! Well, in my eyes tastebuds anyways! Growing up I absolutely LOVED rainbow chip cake! I could literally eat a whole cake to myself, sadly I am not exaggerating. So, I though it was about time for me to make some Homemade Rainbow Chip Cupcakes. 

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

Boy, am I sure glad I did! The cupcakes are dense and moist. Which I LOVE! I am really not a fan of light, airy cake.

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

And the rainbow chips. Well chocolate +sprinkles = amazingness!

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

These cupcakes will definitely be made plenty of times in the future. My birthday is in a few weeks, not that I really need an excuse to make cupcakes 😉

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

I brought these to work for St. Paddy’s Day and let’s just say they all disappeared, Well except for the 3 that I stuffed my face with! Oops!!!!!

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

This recipe is simple and one of the best homemade “white”/ “yellow” cakes I have ever tasted! I added some butter extract for delicious flavor and some cornstarch for the texture.  Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

Homemade Rainbow Chip Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Yield: 15 cupcakes

Ingredients

  • 1 stick unsalted butter
  • 1 cup granulated sugar
  • 1 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp cornstarch
  • pinch of salt
  • 1/2 tsp butter extract
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup milk
  • 1/3 cup greek yogurt (or sour cream)
  • 1/2 cup rainbow chips
  • 1 stick unsalted butter, at room temp.
  • 2 tsp vanilla extract
  • 2 1/2-3 cups powdered sugar
  • 1/4 cup heavy cream
  • 1/3 cup rainbow chips

Instructions

  1. Preheat oven to 350F and line a cupcake pan with liners. In a microwave safe bowl microwave the butter until completely melted. Mix sugar in the melted butter and place bowl in fridge for a few minutes.
  2. In a medium bowl mix together the flour, baking powder, baking soda, cornstarch and salt. Set aside.
  3. Take sugar and butter mixture out of fridge. Transfer to a large bowl and add butter extract, egg, vanilla extract, milk and greek yogurt. Fold dry ingredients into the wet ingredients until no flour streaks remain. Fold in rainbow chips. And distribute into cupcake liners. Bake for 20 minutes, or until a toothpick inserted comes out clean.
  4. Once cupcakes are completely cool start frosting. Beat butter for 3 minutes. Add vanilla extract, powdered sugar and heavy cream. Beat on low until powdered sugar is combined then beat on high for 4minutes. Fold in rainbow chips and pipe or spread onto cupcakes
http://confessionsofabakingqueen.com/homemade-rainbow-chip-cupcakes/

Recipe adapted from Sally’s Baking Addiction

Homemade Rainbow Chip Cupcakes- Confessions of a Baking Queen

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Chocolate & Caramel Cupcakes with a Salted Caramel Frosting

Chocolate cupcakes with Salted Caramel Frosting

Chocolate and Caramel. I think I need to stop talking about these two ingredients but when put together make the most amazing, spectacular, wonderful, tasty, creamy, dreamy, delicious combination. Do you get my point?  I like caramel and chocolate together. Okay let’s be honest I don’t like it I LOVE it!

Chocolate cupcakes with Salted Caramel Frosting

I have this love/hate relationship with cupcakes. They are individual sized but I don’t usually eat a ton of them in one sitting. I don’t know if its mental or what because I can eat a WHOLE batch of chocolate chip cookies, I can eat a WHOLE batch of toffee brittle or a WHOLE batch of  Biscoff blondies.

Chocolate cupcakes with Salted Caramel Frosting

Enough of my eating disorders. I decided to make cupcakes but I made a half batch. The recipe is for a full batch- just cut everything in half if you want. Obvi you know I made Chocolate and Caramel Cupcakes with Salted Caramel Frosting. It just sounded right to me.

Chocolate cupcakes with Salted Caramel Frosting

I of course used Amanda’s chocolate cupcake recipe from Kevin & Amanda. It’s seriously the best cupcake recipe ever! I LOVE it!

I am saving the rest of the boxed cake mix and jello for another amazing chocolate cupcake coming soon : )

Chocolate cupcakes with Salted Caramel Frosting

This frosting was dreammmy people!! So delicious!

Chocolate cupcakes with Salted Caramel Frosting

I truly hope you enjoy these cupcakes. They  are easy to whip up and taste divine!

Here is the salted caramel I used for the frosting.

Chocolate & Caramel Cupcakes with a Salted Caramel Frosting

Ingredients

  • 1 box Devils Food Cake Mix
  • 1 small box Jello Chocolate instant pudding mix
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 cup sour cream
  • 20 caramel filled Hershey kisses
  • 1/2 a stick of butter
  • 1/4 cup heavy cream
  • 3 cups powdered sugar
  • 1/4-1/2 cup salted caramel

Instructions

  1. Preheat oven to 350F and line your pans with cupcake liners.
  2. In the bowl of an electric mixer combine cake mix, pudding mix, eggs, oil, milk and sour cream.
  3. Scoop the batter into cupcake liners, fill about 2/3 full and poke a Hershey kiss into each cupcake.
  4. Bake for 20-25 minutes. Use the toothpick test to check.
  5. Allow cupcakes to cool completely on a wire rack.
  6. In the bowl of an electric mixer combine butter, heavy cream and powdered sugar. Mix on high for 2 minutes. Fold in salted caramel and mix on high for 2 minutes.
  7. Frost your cupcakes however you desire. Enjoy 🙂
http://confessionsofabakingqueen.com/chocolate-caramel-cupcakes-with-salted-caramel-frosting/

chocolate cupcake recipe

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