bakeddd:

pumpkin pie cupcakes
click here for recipe

bakeddd:

pumpkin pie cupcakes

gastrogirl:

fried cupcakes.

gastrogirl:

fried cupcakes.

muscularswimmerarms:

HUNGER GAMES CUPCAKES? dude. im making these next.

muscularswimmerarms:

HUNGER GAMES CUPCAKES? dude. im making these next.

(Source: 1007wishesonastar)

bakerhi:

Recipe Time!Maple Bacon Cupcakes (A.K.A. “The Dylan”) - Makes 24 cupcakesInspiration from like, anyone else who has done this.
What You’ll Need:
4 cups bisquick pancake mix
4 tbsp sugar
2 cups of milk
2 eggs
A package of bacon to cook up (I used oscar mayer center cut - PS bacon is totally optional for this) 
(For the Frosting) 3 cups of confectioners sugar
2 sticks of unsalted butter (softened)
3 tbsp maple syrup
The How-to: 

Preheat the oven to 400 deg F
Mix together the bisquick, sugar and milk
Add the eggs! Boom done. Bake them for roughly 18 minutes (until browned on the top) 
Make the bacon! I don’t know how to really tell you to do that. Then make sure it’s not greasy and cut it up into bits! (Watch your fingers!)
Frosting: With a hand mixer, mix the butter, sugar and maple syrup until awesome.Bakerhi note: This frosting is very buttery, but since you’re making pancake muffins essentially, I think they play together pretty well. 

This is def more of a savory/breakfast cupcake, but why not! My coworker requested these for his birthday probably around the time the office found out I was a compulsive baker, and this was an interesting challenge since I’m not a -huge- fan of bacon (sorry!) and savory isn’t really something I go for normally. I got good feedback about these, so I hope you do too!! Happy birthday Dylan!

Thanks for following!! If you have any suggestions/requests, please send them in! I don’t know what I should make next!

bakerhi:

Recipe Time!
Maple Bacon Cupcakes (A.K.A. “The Dylan”) - Makes 24 cupcakes
Inspiration from like, anyone else who has done this.

What You’ll Need:

  • 4 cups bisquick pancake mix
  • 4 tbsp sugar
  • 2 cups of milk
  • 2 eggs
  • A package of bacon to cook up (I used oscar mayer center cut - PS bacon is totally optional for this) 
  • (For the Frosting) 3 cups of confectioners sugar
  • 2 sticks of unsalted butter (softened)
  • 3 tbsp maple syrup

The How-to: 

  • Preheat the oven to 400 deg F
  • Mix together the bisquick, sugar and milk
  • Add the eggs! Boom done. Bake them for roughly 18 minutes (until browned on the top) 
  • Make the bacon! I don’t know how to really tell you to do that. Then make sure it’s not greasy and cut it up into bits! (Watch your fingers!)
  • Frosting: With a hand mixer, mix the butter, sugar and maple syrup until awesome.
    Bakerhi note: This frosting is very buttery, but since you’re making pancake muffins essentially, I think they play together pretty well. 
This is def more of a savory/breakfast cupcake, but why not! My coworker requested these for his birthday probably around the time the office found out I was a compulsive baker, and this was an interesting challenge since I’m not a -huge- fan of bacon (sorry!) and savory isn’t really something I go for normally. I got good feedback about these, so I hope you do too!! Happy birthday Dylan!
Thanks for following!! If you have any suggestions/requests, please send them in! I don’t know what I should make next!
breakfast-brunch-dessert:

Mango Filled Coconut Cupcakes with Mango ButtercreamFor cupcakes: 
2 1/2 cups flour 
2 teaspoons baking powder 
1/2 teaspoon baking soda 
1/2 teaspoon salt 
1/2 cup ground coconut (plus more for decorating) 
1/2 cup coconut milk 
1/2 cup vegetable oil 
1 teaspoon vanilla extract 
8 tablespoons butter 
1 cup sugar 
3 eggs
For mango filling:
1 cup heavy cream
1 mango, finely chopped
For mango buttercream:
12 tablespoons butter 
1 mango, minced 
4 cups (or more) powdered sugar
Directions
To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners. 
Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside. 
In a measuring cup combine coconut milk, oil and vanilla extract, set aside. 
In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy. 
Add eggs, one at a time to the butter/sugar mixture, beating well after each addition. 
Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined. 
Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.  
While the cupcakes are baking prepare the filling.In a mixing bowl beat cream until whipped cream is formed, about 7 minutes. Mix in the finely chopped mango and set aside.  
While cupcakes are cooling, make mango buttercream. In a mixing bowl cream together mango and butter. Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.  
Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops. Pipe in mango cream to the center of each cupcake and return top to cupcake. Frost cupcakes with mango buttercream and decorate with coconut flakes.

breakfast-brunch-dessert:

Mango Filled Coconut Cupcakes with Mango Buttercream
For cupcakes: 

  • 2 1/2 cups flour 
  • 2 teaspoons baking powder 
  • 1/2 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/2 cup ground coconut (plus more for decorating) 
  • 1/2 cup coconut milk 
  • 1/2 cup vegetable oil 
  • 1 teaspoon vanilla extract 
  • 8 tablespoons butter 
  • 1 cup sugar 
  • 3 eggs

For mango filling:

  • 1 cup heavy cream
  • 1 mango, finely chopped

For mango buttercream:

  • 12 tablespoons butter 
  • 1 mango, minced 
  • 4 cups (or more) powdered sugar

Directions

  1. To make cupcakes, preheat oven to 350F and line 24 muffin cups with liners. 
  2. Whisk together flour, baking powder, baking soda, salt and ground coconut in a mixing bowl and set aside. 
  3. In a measuring cup combine coconut milk, oil and vanilla extract, set aside. 
  4. In a large mixing bowl beat butter and sugar with an electric mixer until light and fluffy. 
  5. Add eggs, one at a time to the butter/sugar mixture, beating well after each addition. 
  6. Add flour mixture and milk mixture in alternating batches, beginning and ending with the flour mixture and beat until combined. 
  7. Spoon batter into cupcake liners and bake for 20 minutes or until golden and toothpick inserted in the center comes out clean.  
  8. While the cupcakes are baking prepare the filling.In a mixing bowl beat cream until whipped cream is formed, about 7 minutes. Mix in the finely chopped mango and set aside.  
  9. While cupcakes are cooling, make mango buttercream. In a mixing bowl cream together mango and butter. Add powdered sugar slowly until everything is incorporated and smooth (add more powdered sugar if necessary to achieve the consistency desired) and set aside.  
  10. Once cupcakes are completely cooled, make a hole in the center of each cupcake using a plunger (an apple corer works wonders too!) reserving tops. Pipe in mango cream to the center of each cupcake and return top to cupcake. Frost cupcakes with mango buttercream and decorate with coconut flakes.
gastrogirl:

chocolate angry bird cupcakes.

gastrogirl:

chocolate angry bird cupcakes.

breakfast-brunch-dessert:

Grasshopper Mint Oreo Cookie Cups
8 ounce(s) of cream cheese 
1/3 cup(s) of sweetened condensed milk 
1 egg 
1/4 tsp. of peppermint extract 
1/4 tsp. of vanilla extract 
1 tbsp. of flour 
15 OREO cookies 
1/3 cup(s) of mini chocolate chips
Directions
In a large bowl, combine cream cheese, sweetened condensed milk, egg, peppermint extract, and flour. Mix together with an electric beater until light and fluffy. 
Stir 1/4 c. of the mini chocolate chips into the PHILADELPHIA CREAM CHEESE mixture. 
Line muffin tin with cupcake wrappers. 
In the bottom of each cupcake wrapper, place one full OREO cookie. 
Spoon cream cheese mixture over the OREO cookies, filling the muffin tins to 3/4 full. (There will be enough batter to fill 9 rounds.) 
Coarsely crush the six remaining OREO cookies, then sprinkle over the cream cheese layer in each muffin cup. 
Sprinkle remaining mini chocolate chips over the cream cheese layer in each muffin cup. 
Bake in an oven preheated to 325 degrees for 20-22 minutes, or just until the cream cheese layer puffs and sets up slightly. 
Remove from oven and allow to cool before serving. 
If desired, serve with a dollop of fresh whipped cream for garnish. Enjoy!

breakfast-brunch-dessert:

Grasshopper Mint Oreo Cookie Cups

  • 8 ounce(s) of cream cheese 
  • 1/3 cup(s) of sweetened condensed milk 
  • 1 egg 
  • 1/4 tsp. of peppermint extract 
  • 1/4 tsp. of vanilla extract 
  • 1 tbsp. of flour 
  • 15 OREO cookies 
  • 1/3 cup(s) of mini chocolate chips

Directions

  1. In a large bowl, combine cream cheese, sweetened condensed milk, egg, peppermint extract, and flour. Mix together with an electric beater until light and fluffy. 
  2. Stir 1/4 c. of the mini chocolate chips into the PHILADELPHIA CREAM CHEESE mixture. 
  3. Line muffin tin with cupcake wrappers. 
  4. In the bottom of each cupcake wrapper, place one full OREO cookie. 
  5. Spoon cream cheese mixture over the OREO cookies, filling the muffin tins to 3/4 full. (There will be enough batter to fill 9 rounds.) 
  6. Coarsely crush the six remaining OREO cookies, then sprinkle over the cream cheese layer in each muffin cup. 
  7. Sprinkle remaining mini chocolate chips over the cream cheese layer in each muffin cup. 
  8. Bake in an oven preheated to 325 degrees for 20-22 minutes, or just until the cream cheese layer puffs and sets up slightly. 
  9. Remove from oven and allow to cool before serving. 
  10. If desired, serve with a dollop of fresh whipped cream for garnish. Enjoy!
breakfast-brunch-dessert:

Black Bottom CupcakesCream cheese filling: 
8 ounces (227 grams) cream cheese, room temperature
1/3 cup (65 grams) granulated white sugar 
1 large egg 
1/2 teaspoon pure vanilla extract
Chocolate cupcakes:
1 1/2 cups (195 grams) all purpose flour 
1 cup (200 grams) granulated white sugar 
1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed) 
1 teaspoon baking soda 
1/4 teaspoon salt 
1 cup (240 ml) water
1/3 cup (80 ml) vegetable, corn or canola oil (or other flavorless oil) 
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
Directions
Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. 
Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.  
Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.  
Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.

breakfast-brunch-dessert:

Black Bottom Cupcakes
Cream cheese filling: 

  • 8 ounces (227 grams) cream cheese, room temperature
  • 1/3 cup (65 grams) granulated white sugar 
  • 1 large egg 
  • 1/2 teaspoon pure vanilla extract

Chocolate cupcakes:

  • 1 1/2 cups (195 grams) all purpose flour 
  • 1 cup (200 grams) granulated white sugar 
  • 1/3 cup (30 grams) natural unsweetened cocoa powder (not Dutch processed) 
  • 1 teaspoon baking soda 
  • 1/4 teaspoon salt 
  • 1 cup (240 ml) water
  • 1/3 cup (80 ml) vegetable, corn or canola oil (or other flavorless oil) 
  • 1 tablespoon white vinegar
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees F (177 degrees C) and line 12 muffin cups with paper liners. 
  2. Cream Cheese Filling: In your electric mixer, or with a hand mixer, beat the cream cheese until smooth. Add the sugar, egg, and vanilla extract and beat until creamy and smooth. Set aside while you make the Chocolate Cupcake batter.  
  3. Chocolate Cupcakes: In a large bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. In a separate bowl mix the water, oil, vinegar, and vanilla extract. Make a well in the center of the dry ingredients and stir in the wet ingredients until nice and smooth. Evenly divide the batter among the 12 muffin cups. Then spoon a few tablespoons of the cream cheese filling into the center of each cupcake.  
  4. Bake in the preheated oven for about 25 minutes, or until the cream cheese filling has set and the cupcakes feel springy to the touch (a toothpick inserted into the chocolate part of the cupcake will come out clean). Remove from oven and place on a wire rack to cool. The cupcakes can be covered and stored in the refrigerator for about 3 - 4 days.
foodopia:

salted caramel frosting: recipe here

foodopia:

salted caramel frosting: recipe here

boyfriendreplacement:

mamagrubbs submitted:
Caramel Apple Cupcakes

boyfriendreplacement:

mamagrubbs submitted:

Caramel Apple Cupcakes

fetishforfood:

Chocolate Cream Cheese Icebox Cupcakes  (by heatherhomemade)

fetishforfood:

Chocolate Cream Cheese Icebox Cupcakes (by heatherhomemade)

fetishforfood:

Chocolate Cupcakes w/ Peanut Butter Cream Cheese Frosting (by fakeginger) recipe here

fetishforfood:

Chocolate Cupcakes w/ Peanut Butter Cream Cheese Frosting (by fakeginger) recipe here

bakeddd:

jack skellington cupcakes
click here for recipe

bakeddd:

jack skellington cupcakes

breakfast-brunch-dessert:

Banana Cream Pie CupcakesCupcake: 
2 1/2 cups flour 
1 Tbsp. baking soda 
1 tsp. cinnamon 
1/8 tsp. salt 
1/2 cup unsalted butter, softened 
1 cup granulated sugar 
3/4 cup packed light brown sugar 
2 large eggs 
1 tsp. vanilla extract
4 very ripe bananas, mashed 
2/3 cup plain yogurt 
1/2 cup chopped walnuts
Filling:
1 package instant banana pudding 
2 cups milk 
1 tsp. vanilla extract
Frosting:
1 package instant vanilla pudding 
1 cup milk 
1 tsp. vanilla extract 
8-oz. container extra-creamy whipped topping 
1/4 cup confectioners’ sugar
Garnish:
1/4 cup crushed cinnamon 
graham crackers 
banana slices (optional - fresh or banana chips) 
almond slices, toasted (optional)
Directions
Preheat oven to 375ºF. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.  
Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.  
Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.  
Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon filling mixture into a zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 Tbsp. filling into the hole in the top of each cupcake. Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.

breakfast-brunch-dessert:

Banana Cream Pie Cupcakes
Cupcake: 

  • 2 1/2 cups flour 
  • 1 Tbsp. baking soda 
  • 1 tsp. cinnamon 
  • 1/8 tsp. salt 
  • 1/2 cup unsalted butter, softened 
  • 1 cup granulated sugar 
  • 3/4 cup packed light brown sugar 
  • 2 large eggs 
  • 1 tsp. vanilla extract
  • 4 very ripe bananas, mashed 
  • 2/3 cup plain yogurt 
  • 1/2 cup chopped walnuts

Filling:

  • 1 package instant banana pudding 
  • 2 cups milk 
  • 1 tsp. vanilla extract

Frosting:

  • 1 package instant vanilla pudding 
  • 1 cup milk 
  • 1 tsp. vanilla extract 
  • 8-oz. container extra-creamy whipped topping 
  • 1/4 cup confectioners’ sugar

Garnish:

  • 1/4 cup crushed cinnamon 
  • graham crackers 
  • banana slices (optional - fresh or banana chips) 
  • almond slices, toasted (optional)

Directions

  1. Preheat oven to 375ºF. Line 24 muffin cups with paper liners. In large bowl, whisk together flour, baking soda, cinnamon and salt. Set aside. In another large bowl, with electric mixer, cream butter with granulated sugar and brown sugar until light. Add eggs, one at a time, then vanilla. Add flour mixture alternately with -bananas and yogurt, mixing on low speed just until moistened. Batter will be lumpy; do not overmix. Gently fold in chopped walnuts.  
  2. Fill each muffin cup about three-quarters full. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Cool cupcakes 5 minutes in pan, then remove cupcakes to wire rack to cool completely.  
  3. Meanwhile, prepare filling and frosting. Mix banana pudding with milk according to package directions, adding vanilla. Chill for at least 30 minutes. For frosting, mix vanilla pudding with milk and vanilla; fold in whipped topping and confectioners’ sugar until frosting is creamy. Chill for at least 30 minutes to set.  
  4. Once cupcakes are cool, insert a paring knife into top of each cupcake, making a small hole in the center. Spoon filling mixture into a zip-top plastic bag. Snip off a small corner of the bottom. Squeeze about 1 Tbsp. filling into the hole in the top of each cupcake. Swirl frosting on top of each cupcake; sprinkle with graham-cracker crumbs. Top each with banana slices as desired. Keep chilled.
breakfast-brunch-dessert:

White Chocolate Peanut Butter and Jelly CupcakesCake: 
1 package white cake mix 
1 box (3.4 oz) vanilla instant pudding 
4 eggs 
1 cup sour cream 
⅔ cup water 
½ cup vegetable oil 
1 tsp vanilla 
¾ cup white chocolate chips
Peanut Butter Buttercream:
½ cup (1 stick) salted butter, room temperature 
½ tsp vanilla 
½ cup creamy peanut butter 
2 cups powdered sugar 
2 Tbsp milk
Strawberry Buttercream:
½ cup (1 stick) salted butter, room temperature 
½ tsp vanilla 
¼  cup strawberry jam 
2 cups powdered sugar 
2 Tbsp milk
Directions
Preheat oven to 350 degrees. Using an electric mixer combine together cake mix, pudding, eggs, sour cream, water, vegetable oil and vanilla. In a small bowl melt white chocolate chips for one minute. Stir until smooth then add to remaining cake mix and combine. The mixture will be thick. Place in cupcake liners, filling ⅔ full. Bake for 25 minutes, or until toothpick inserted into center of cupcakes comes out clean. Cool in pan for five minutes, then transfer to wire rack to cool completely.  
To make the peanut butter buttercream, beat together the butter, vanilla and peanut butter until smooth. Mix in powdered sugar in one cup increments, then add milk to thin. Repeat process to make strawberry buttercream.

breakfast-brunch-dessert:

White Chocolate Peanut Butter and Jelly Cupcakes
Cake: 

  • 1 package white cake mix 
  • 1 box (3.4 oz) vanilla instant pudding 
  • 4 eggs 
  • 1 cup sour cream 
  • ⅔ cup water 
  • ½ cup vegetable oil 
  • 1 tsp vanilla 
  • ¾ cup white chocolate chips

Peanut Butter Buttercream:

  • ½ cup (1 stick) salted butter, room temperature 
  • ½ tsp vanilla 
  • ½ cup creamy peanut butter 
  • 2 cups powdered sugar 
  • 2 Tbsp milk

Strawberry Buttercream:

  • ½ cup (1 stick) salted butter, room temperature 
  • ½ tsp vanilla 
  • ¼ cup strawberry jam 
  • 2 cups powdered sugar 
  • 2 Tbsp milk

Directions

  1. Preheat oven to 350 degrees. Using an electric mixer combine together cake mix, pudding, eggs, sour cream, water, vegetable oil and vanilla. In a small bowl melt white chocolate chips for one minute. Stir until smooth then add to remaining cake mix and combine. The mixture will be thick. Place in cupcake liners, filling ⅔ full. Bake for 25 minutes, or until toothpick inserted into center of cupcakes comes out clean. Cool in pan for five minutes, then transfer to wire rack to cool completely.  
  2. To make the peanut butter buttercream, beat together the butter, vanilla and peanut butter until smooth. Mix in powdered sugar in one cup increments, then add milk to thin. Repeat process to make strawberry buttercream.