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Lemonade Cupcakes with Strawberry Lemonade Buttercream Frosting!

Howdy everyone!

So for those of you who check the weather, or have left your house in the last 3 months, this has been one of the hottest summers Texas has ever seen! And if you’re like me, chocolatey treats don’t always cut it in the heat! I LOVE chocolate, but during the summer, fruit and citrus are great flavors to help you cool down. I thought today I would make something that tastes a bit lighter and more summery… Lemonade Cupcakes! And to top them off, Strawberry Lemonade Buttercream! Now I have to say… this recipe was definitely a trial and error story. But after a few adjustments this week, I think I have constructed a great, fresh lemonade cupcake to satisfy your refreshing summer treat needs! So let’s get to baking!

Cake:

You’ll need…

Lemonade Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350°. Line a 12 cup muffin tin with cupcake papers. In a medium bowl, sift together baking powder, baking soda, salt and flour, and set aside for late. In the bowl of your stand mixer, or a large mixing bowl, cream (medium-high speed) the butter until smooth, about 2 minutes. Add in the sugar, and beat until light and fluffy, about 2-3 more minutes.

Lower your mixing speed and add the egg and vanilla, and mix until well combined. Add the lemonade and lemon juice, and mix, and then add the sour cream.

Lower the speed of the mixer, and add 1/3 of the flour, then ½ of the milk, and continue until the last of the flour is added.

Fill each cup in the muffin tin about 2/3  to ¾ full.  Bake for 15 minutes. Let cool for 10 minutes, then with a sauce brush, lightly brush the top of each cupcakes with lemon juice.

Then transfer to a wire cooling rack to cool completely.

Frosting:

You’ll need…

Strawberry Buttercream Ingredients

You’ll need to…

In a food processer (or a blender if you don’t have one), puree the strawberries and set aside for later.

In the bowl of your stand mixer, or a medium bowl, cream the butter until it is nice and smooth. Add the powdered sugar to the butter slowly (about ½ to 1 cup at a time) and mix until well blended.

Add vanilla, lemonade, and salt and mix well. Then add the processed strawberries. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

Once your cupcakes have cooled completely, frost your cupcakes! And then enjoy your delicious, lemony treat!

So lemony, so sweet, a little bit tart… lemonade perfection in cupcake form! Yum-er-fest.

Ok y’all, this concludes the lemonade cupcake! I really hope you enjoyed reading about how to make these fantastic little treats! They are a nice refreshing summer cupcake, and I hope you like them as much as I do! Perfecting this recipe took a few tries, so when I say this one is fantastic, I mean it! I couldn’t stop eating them… oopsies! And my family loved them too! So the ratings were great, and I think you’ll feel the same way! Now it’s your turn to give them a try!

If you have any questions/comments/suggestions, as always, PLEASE leave them 🙂

Love,

Katie

……………………………..

Here’s the full recipe…

Lemonade Cupcakes with Strawberry Lemonade Buttercream Frosting

Ingredients

Cake:

½ cup butter, room temperature

¾ cup granulated sugar

1/3 cup frozen lemonade concentrate, room temperature

2 tbsp lemon juice

1 egg

1 tsp vanilla

¼ cup sour cream

¼ cup whole milk

1 ½ cups all-purpose flour

½ tsp salt

½ tsp baking powder

½ tsp baking soda

Frosting:

½ cup butter

1¾ cups powdered sugar

¼ tsp salt

1 tsp vanilla

2-3 strawberries

1 tbs lemonade from concentrate, room temperature

2 tbsp whipping cream


You’ll need to…

Cake:

  1. Pre-heat your oven to 350°. Line a 12 cup muffin tin with cupcake papers.
  2. In a medium bowl, sift together baking powder, baking soda, salt and flour, and set aside for late.
  3. In the bowl of your stand mixer, or a large mixing bowl, cream (medium-high speed) the butter until smooth, about 2 minutes. Add in the sugar, and beat until light and fluffy, about 2-3 more minutes.
  4. Lower your mixing speed and add the egg and vanilla, and mix until well combined.
  5. Add the lemonade and lemon juice, and mix, and then add the sour cream.
  6. Lower the speed of the mixer, and add 1/3 of the flour, then ½ of the milk, and continue until the last of the flour is added.
  7. Fill each cup in the muffin tin about 2/3  to ¾ full.  Bake for 15 minutes.
  8. Let cool for 10 minutes, then with a sauce brush, lightly brush the top of each cupcakes with lemon juice. Then transfer to a wire cooling rack to cool completely.

Frosting:

  1. In a food processer (or a blender if you don’t have one), puree the strawberries and set aside for later.
  2. In the bowl of your stand mixer, or a medium bowl, cream the butter until it is nice and smooth.
  3. Add the powdered sugar to the butter slowly (about ½ to 1 cup at a time) and mix until well blended.
  4. Add vanilla and salt and mix well. Then add the processed strawberries.
  5. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

Vanilla Cupcakes with Buttercream Frosting

Howdy!
So as some of  you may know, I have a 16 year old sister that is currently an officer on her high school dance team, and she has been really busy the last two weeks with dance camp. Being the responsible, kind officer that she is, she decided she wanted to treat the team to something sweet on their last day of camp. So naturally, she asked me if I would bake them some cupcakes… and by some, I mean 60. Yes, 5 dozen cupcakes on a weeknight. I am old… ok not that old, but I go to bed early because I have enough trouble getting up in the morning, so I was a little bit concerned I might be up all night. But thanks to Stella, and her amazing ability to crank out sweets in record time, I did get to sleep last night, yay! And so I was off in a baking frenzy (nobody in my family was allowed in the kitchen last night… haha).
After lots of thought, and talking to my sister and good friend Marissa, I decided to go with something basic… simple yet delicious. And so, the Vanilla Cupcakes with Buttercream frosting were made! I realize that this is probably the most basic recipe I have posted, but the great thing about it is that while basic, it is still DELICIOUS!!! And when you are trying to please a large crowd of 14-18 year old girls, you never know what they will like, so it’s best to stick with something classic, that everyone will like.
***Warning- I dyed the frosting blue and orange, so the cupcakes would be my sisters school colors… these would NOT have been my choice as far as decorating but hey, they were for her! Gosh I’m a good sister… 🙂
Ok, no more stalling, here we go:
Cupcakes:
You’ll need…

Vanilla Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350◦. Line a 12 cup muffin pan with cupcake papers.In a large bowl, beat the butter and sugar together until it is nice and fluffy.

Add in the eggs one at a time, mixing each in well before adding the next. Add the vanilla and lemon zest, and incorporate well.

In a medium bowl, sift together the baking powder, salt, and flour. Add 1/3 of the flour mixture to the butter mixture, and mix well. Then half the milk; mix well. Add 1/3 of the flour mixture; mix well. Then the second half of the milk; mix well. Then add the remaining flour mixture, and mix until well incorporated. Don’t over beat it, you just want it to be nice and incorporated!

Fill your cupcake pan, distributing batter evenly (they should each be about 2/3- 3/4 full).

Bake for 15 minutes, doing the toothpick test to make sure they are ready. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting:

You’ll need…

Buttercream Frosting Ingredients

***Optional- food color gel, sprinkles… any decorations you choose! I used Wiltons brand Food color gel (it keeps the frosting from getting bitter and gives you a nice bright color… it’s only $1.99 at any food supply/craft store)

You’ll need to…
In a large bowl, beat the butter until it is smooth. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much!) Remember, you can use more or less powdered sugar than is listed depending on the consistency you like!

Add in the salt and vanilla, and mix until well incorporated. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)

At this point, if you are going to color your frosting, do so now, and mix well!

Once your cupcakes are completely cooled, frost them!!!

 Despite the wacky colors… just wow, YUMMERS!!!

***Sidenote– I didn’t frost these as high/cute as I normally would because the frosting would have gotten squished in the carrying cases we used to take them to the school. But for reals people, it doesn’t matter how they look, because they taste FANTASTIC! I’ll be making these again this weekend, but with different decorations… pictures to come by Sunday!

Well I hope you enjoyed seeing the Vanilla Cupcakes with Buttercream Frosting being made!!! I promise they are great… a classic cupcake, a classic frosting, you just really can’t go wrong with these! And my favorite part is that they are SO customizable as far as decorating! You can color the frosting, you can use sprinkles, cute cupcake papers, anything you want to make these classic cupcakes pretty!

I’ve got a long day at the doctors office, so I’m out of here, but I hope you enjoy the cupcakes (I know you are all going to make them… yep.)

Love,

Katie

…………………………………

Here’s the full recipe…

Vanilla Cupcakes with Buttercream Frosting

Ingredients:

Cake:

½ cup unsalted butter, softened

2/3 cup granulated sugar

3 large eggs, room temperature

1 ½ tsp vanilla extract

½ tbs lemon zest

1 ½ cups all purpose flour

1 ½ tsp baking powder

¼ tsp salt

¼ cup whole milk

Frosting:

1 cup butter

3 ½ cups powdered sugar

½ tsp salt

2 tsp vanilla

2 tbsp whipping cream

***Optional- food color gel, sprinkles… any decorations you choose!

You’ll need to…

Cake:

  1. Pre-heat your oven to 350◦. Line a 12 cup muffin pan with cupcake papers.
  2. In a large bowl, beat the butter and sugar together until fluffy. Add eggs one at a time, mixing each well before adding the next.
  3. Add the vanilla and lemon zest, and incorporate well.
  4. In a medium bowl, sift together baking powder, salt, and flour.
  5. Add 1/3 of the flour mixture to the butter mixture, and mix well. Then add half the milk and mix well. Repeat until you add the last of the flour, and mix until well incorporated.
  6. Fill your cupcake pan, distributing batter evenly (they should each be about 2/3- 3/4 full).
  7. Bake for 15 minutes, doing the toothpick test to make sure they are ready.
  8. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Frosting:

  1. In a large bowl, beat the butter until smooth.
  2. Slowly add powdered sugar to the butter. (I add it in 1 cup at a time to keep from being covered in sugar, and to make sure I don’t add too much… you want to get the perfect consistency for you!)
  3. Add in the salt and vanilla, and mix until well incorporated.
  4. Slowly add in your whipping cream. (I also add this in slowly, 1 tbsp at a time, so that I get the right consistency… you may use more or less than 2 tbsp, depending on the consistency you like.)
  5. At this point, if you are going to color your frosting, do so now, and mix well!
  6. Once your cupcakes are completely cooled, frost them.

Red Velvet Cupcakes with Cream Cheese Frosting

Howdy yall!

So I know I was taking a temporary break since I baked so much last week, but I couldn’t stay out of the kitchen for too long… what can I say, it’s my weakness and I can’t help myself! And besides, I am a firm believer in doing what you love, so bake I shall! I also know I said my next recipe would have chocolate and hazelnut, but this was a special request 🙂

One my best friends in the world, Marina (check out her blog, it’s so fantastic), threw a Gender Reveal party for our friend, Jessica, who is having a baby girl! Let me just tell you– Marina is the BEST party hostess there ever was, so I felt pretty honored to be able to help! And since Jessica’s favorite cupcakes are red velvet, I jumped at the chance to make them for the party! The great thing about this recipe is how SIMPLE it is… really! This is quite possibly the easiest recipe I have posted so far, and they are YUMMY! So let’s get to it:

Cupcakes:

You’ll need…

Red Velvet Cupcake Ingredients **Salt not pictured, oopsies!

You’ll need to…

Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan and set it aside for later. In a medium bowl, sift together all of the dry ingredients.

In a large bowl, beat together the oil, buttermilk, eggs, vinegar, and vanilla with a mixer until they are well blended. Then add the food coloring and the dry ingredients to the wet mixture and mix until well combined.

Scoop the batter into each cup, filling them about 2/3 full.

I was a little messy 🙂

Bake for about 20 minutes, or until a toothpick comes out clean. Cool for 10 minutes in the pan, then move to a wire rack to cool completely.

Frosting:

You’ll need…

Cream Cheese Frosting Ingredients

You’ll need to…
Cream the butter and cream cheese until smooth. Add the vanilla and mix until well blended.
Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)
Frost your cupcakes once they are COMPLETELY cooled!
YUMMERS!!!! Seriously… they are tasty!

Ok guys, don’t you agree, easiest recipe I’ve posted?! I think so 🙂 And they are so tasty… people will think they were a lot harder to make because they are too yummy, and you can go ahead and let them! They definitely satisfied my sweet tooth for the day, and I got great reviews from everyone at the party too! I doubled the recipe because we needed 24 for the party (which means the actual recipe makes 24) so if the pictures look like there’s a lot more than you have when you make them, don’t worry! I made twice as much as you’ll be making! But seriously guys, MAKE THEM! They’re great 🙂

I hope you all had an amazing weekend, and now I think you should go make yourself some cupcakes! I will be heading out for a run to burn off these delicious babies, but I’ll see you when I post my next recipe!

Love,

Katie

………………………..

Here’s the full recipe…

Ingredients

Cake

1 ¼ cups all-purpose flour

¾ cups sugar

½ tsp baking soda

½ tsp salt

½ tbsp cocoa powder

¾ cups vegetable oil

½ cup buttermilk

1 large egg

1 tbsp red food coloring

½ tsp distilled white vinegar

¾ tsp vanilla

Frosting

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 ½ tsp vanilla

You’ll need to…

Cake…

  1. Preheat the oven to 350 degrees F. Line a 12-cup cupcake pan.
  2. In a medium bowl, sift together all of the dry ingredients.
  3. In a large bowl, beat together the oil, buttermilk, eggs, vinegar, and vanilla with a mixer.
  4. Add the food coloring and the dry ingredients to the wet mixture and mix until well combined.
  5. Scoop the batter into each cup, filling them about 2/3 full.
  6. Bake for about 20 minutes, or until a toothpick comes out clean.
  7. Cool for 10 minutes in the pan, then move to a wire rack to cool completely.

Frosting…

  1. Cream the butter and cream cheese until smooth.
  2. Add the vanilla and mix until well blended.
  3. Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)
  4. Frost your cupcakes once they are COMPLETELY cooled!

Snicker’s Cupcakes

Howdy y’all!

For those of you who know me, you know that I love baking, mainly because I love sharing what I’ve made! So when I was coming up with a new recipe, I had to consult with my sister. She loves to help me bake, and she loves to eat it too, so I wanted to make her something that she would really enjoy! When I asked her what flavor of goodie she wanted, she decided on Snickers. Welllllll, technically Snickers is three flavors (chocolate, peanut butter, and caramel), but it sounded good to me, so now I just had to decide what I wanted to make! After some discussion with my mom and sister, and lots of thought, I formulated the PERFECT recipe: a peanut butter chocolate cupcake with caramel cream cheese filling, topped with a chocolate buttercream! If you’re thinking this sounds rich, you thought right! But I promise you this– they are positively delightful! So lets not waste any more time, you’re gonna want to read this quick so you can make them yourself!

Filling:

You’ll need…

Caramel Cream Cheese Filling

You’ll need to…

Cream together cream cheese and sugar until smooth. Add the caramel, and beat until evenly mixed. Put in the fridge to firm up.

Cake:

You’ll need…

Peanut Butter Chocolate Cupcake Ingredients

You’ll need to…

Pre-heat the oven to 350° F. Line a 12-cup cupcake pan and spray lightly with cooking spray. In the top section of a double boiler, heat your whipping cream and chocolate until the chocolate is melted and the mixture is smooth. Remove from heat and set aside.

In a large bowl, cream the butter and peanut butter together until smooth and creamy. Add the eggs and sugar to the peanut butter mixture, and beat until fluffy. Add vanilla and mix until well blended, about a minute.

Combine the flour and baking powder in a small bowl. Add half to the peanut butter mixture and mix until combined. Then add the chocolate whipping cream mixture, mix well, and then add the remaining flour mixture.

Fill each cup in the pan 1/3 full with the cake batter. With a small spoon (or a melon baller would work very well), scoop a ball of the filling into each cup.

Then fill the cups the rest of the way (about 2/3 full) with cake batter, making sure that the filling is completely covered. Bake for 15-20 minutes. Let cool for 15 minutes in the pan, then move to a wire cooling rack to cool completely.

Frosting

You’ll need…

Chocolate Buttercream Frosting Ingredients

 In a medium bowl, cream the butter until it is nice and smooth. In a large bowl, mix together your cocoa and powdered sugar. Add to the butter slowly (about ½ to 1 cup at a time) and mix until well blended; continue until all of the cocoa mixture is added.

 

Add vanilla and salt and mix well. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

And now for the fun part… DECORATING!!!

You’ll need…

Decoration Station!

 You’ll need to…

Frost each cupcake! I use a piping bag with a decorative tip, but you can frost it however you would like! Roll the edges in the crushed peanuts, and then drizzle each with caramel (you might want to put some wax paper down under your cupcakes so you don’t cover your countertop with caramel… like I did! oopsies :)). Finally, add a half piece of snickers to the top, and you have a perfect Snicker’s Cupcake!

 Heaven. Heaven in a cupcake right thurr.

Ok guys, so I know that was an EXTREMELY long post, but there is just so much to this perfect little cupcake, and I didn’t want to leave ANYTHING out!!! I am really proud of this recipe, so I sure hope you like it as much as I do! Obviously you don’t have to decorate it as crazily as I did, but these cupcakes are HEAVEN in sugar form! My whole family was ooh-ing and ahh-ing all night… and eating too! I promise you will not be disappointed with these babies! And while the post was pretty long, they are really not that hard to make! So give ’em a try, it is worth your while!

As always, feel free to leave me any questions/comments/suggestions! I love hearing from you!

Love,

Katie

 

………………………

Here’s the full recipe…

Ingredients


Peanut Butter Chocolate Cake:

¼ cup butter, softened

½ creamy peanut butter

1 cup sugar

2 whole eggs

2 tsp vanilla

1 ¼ cups flour

1 ¼ tsp baking powder

2/3 cup whipping cream

2 oz semisweet baking chocolate

Caramel Cream Cheese Filling:

8 oz cream cheese, softened

¼ cup + 2 tbs caramel

1/3 cup sugar

Chocolate Buttercream Frosting:

1 cup butter

3 ½ cups powdered sugar

½ cup cocoa powder

½ tsp salt

2 tsp vanilla

4 tbsp whipping cream

Topping:

6 bite size snickers, cut in half

1 cup salted peanuts, chopped

 ½ cup caramel

You’ll need to…

Filling:

  1. Cream together cream cheese and sugar until smooth.
  2. Add the caramel, and blend until evenly mixed. Put in the fridge to firm up.

Cake:

  1. Pre-heat the oven to 350° F. Line a 12-cup cupcake pan and spray lightly with cooking spray.
  2. In the top section of a double boiler, heat your whipping cream and chocolate until the chocolate is melted and the mixture is smooth. Remove from heat and set aside.
  3. In a large bowl, cream butter and peanut butter together until smooth and creamy.
  4. Add the eggs and sugar to the peanut butter mixture, and beat until fluffy.
  5. Add vanilla and mix until well blended, about a minute.
  6. Combine the flour and baking powder in a small bowl. Add half to the peanut butter mixture and mix until combined. Then add the chocolate whipping cream mixture, mix well, and then add the remaining flour mixture.
  7. Fill each cup in the pan 1/3 full with the cake batter. With a small spoon (a melon baller would work very well), scoop a ball of the filling into each cup. Then fill the cups the rest of the way (about 2/3 full) with cake batter, making sure that the filling is completely covered.
  8. Bake for 15-20 minutes. Let cool for 15 minutes in the pan, then move to a wire cooling rack to cool completely.

Frosting:

  1. In a medium bowl, cream the butter until it is nice and smooth.
  2. In a large bowl, mix together your cocoa and powdered sugar. Add to the butter slowly (about ½ to 1 cup at a time) and mix until well blended; continue until all of the cocoa mixture is added.
  3. Add vanilla and salt and mix well.
  4. Add whipping cream 1 tablespoon at a time, until you reach the consistency you like. *For stiffer frosting, use less whipping cream; for creamier frosting, use more whipping cream. If you need to add more sugar, or more whipping cream to get the consistency you like, don’t be scared—go for it!

Decoration:

  1. Frost each cupcake! I use a piping bag with a decorative tip, but you can frost it however you would like!
  2. Roll the edges in the crushed peanuts.
  3. Drizzle each with caramel.
  4. Finally, add a half piece of snickers to the top, and you have a perfect Snicker’s Cupcake!

Snickerdoodle Cupcakes with Cinnamon Cream Cheese Frosting

Howdy y’all!

So last night was Friday, and while I should probably out doing something super exciting and fun since it’s the weekend, I couldn’t help myself… I baked! I had been craving something sweet all day long, but I really wanted to try something a little different than the usual. So instead of one of my typical go-to recipes, I decided to make Snickerdoodle Cupcakes! The same delicious cinnamon sugar flavor as a Snickerdoodle Cookie, but different texture… and FROSTING! If you like snickerdoodle cookies, or even just cinnamon and sugar, you really really need to try these! I promise you will not be disappointed! I love sweets, but I also don’t feel like getting fat, so of course, I make my family and friends help me eat them, and I think all of us were very happy with the results! Seriously, the cupcakes are already gone, and I have requests for more! So lets get started:

Cupcakes:

You’ll need…

Snickerdoodle Cupcake Ingredients

You’ll need to…

Pre-heat your oven to 350° F. Line a 12-cup cupcake pan. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.

In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. It is VERY important to keep stirring the whole time so it doesn’t scorch on the bottom! Once melted, remove from heat and set aside.

In a medium bowl, beat the eggs and sugar together until thick (this should take a few minutes), and then add the vanilla.

Add the flour mixture to the egg and sugar mixture, and mix until they are blended. Then add the butter and milk mixture and mix until well blended.

Pour the batter into your cupcake pan, filling each cup about 3/4 full, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, they are done! Let them cool for 10 minutes in the cupcake pan, then move to a wire cooling rack to cool completely.

Frosting:

You’ll need…

Cinnamon Cream Cheese Frosting Ingredients

You’ll need to…

Cream the butter and cream cheese until smooth. Then add the vanilla and cinnamon and mix it until well blended.

Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best! And you can use more or less than 3 cups… it’s all about the consistency that you like!)

Frost your cupcakes once they are COMPLETELY cooled! If you try to frost them before they are cool, the frosting will melt and run!

*Optional- Mix a small amount of extra cinnamon and sugar together in a small prep bowl, and sprinkle over frosted cupcakes. (I use a small hand held strainer and it works perfectly!)

I wish they weren’t gone already!

Ok guys… I know that was a pretty long post, but I promise, it doesn’t take as long as it might seem! And even if it did, these cupcakes are definitely worth it! The frosting is great, but most importantly, the cake is fantastic too! The problem I have with some of the cupcake places around town is that either the frosting is really good but the cake is dry, or the cake is amazing but the frosting is just not very good. This is NOT the case with these– I promise you will like the whole thing!

I hope you all enjoyed reading, and now I hope you go make them for yourself. You will certainly enjoy (and so will your friends and family… that is, if you are nice enough to share)!

Feel free to leave me any questions/comments/suggestions! Thanks for reading 🙂

Love,

Katie

……………………

Here’s the full recipe…

Ingredients

Cake:

1 cup all purpose flour

¾ tsp baking powder

1 ¼ tsp ground cinnamon

1 pinch salt

½ cup whipping cream

4 tbsp (half stick) butter

2 large eggs

1 cup sugar

½ tsp vanilla

Frosting:

8 oz cream cheese

½ cup butter

3 cups powdered sugar

1 tsp vanilla

2 ¼ tsp ground cinnamon

You’ll need to…

Cake…

  1. Pre-heat your oven to 350° F. Line a 12-cup cupcake pan.
  2. In a small bowl, sift together flour, cinnamon, baking powder, and salt and set aside.
  3. In a small saucepan on very low heat, stir the whipping cream and butter together until the butter is melted. Remove from heat and set aside.
  4. In a medium bowl, beat eggs and sugar together until thick (a few minutes), and then add the vanilla.
  5. Add the flour mixture to the eggs and sugar mixture and mix until they are blended. Then add the butter and milk mixture and mix until well blended.
  6. Pour batter in cupcake pan, filling each cup about 3/4 full, and bake for 15-18 minutes. Use a toothpick to check; if it comes out clean, they are done!
  7. Let cool for 10 minutes in the cupcake pan, then move to a wire cooling rack to cool completely.

Frosting…

  1. Cream the butter and cream cheese until smooth.
  2. Add the vanilla and cinnamon and mix until well blended.
  3. Add powdered sugar slowly until you reach the consistency you like. (I always add a half cup at a time, until I reach the perfect taste and consistency… you can always add more, but you can’t take any out so slow is best!)
  4. Frost your cupcakes once they are COMPLETELY cooled!

*Optional- Mix a small amount of extra cinnamon and sugar together in a small prep bowl, and sprinkle over frosted cupcakes. (I use a small hand held strainer and it works perfectly!)