These gorgeous cupcakes are the creation of Steph of A Whisk and A Spoon. Steph has pure talent when it comes to taking cupcake porn. All of her cupcakes look amazing. She comes up with killer flavor combos for her cupcakes. And trust me, they taste as good as they look.

Of these beauties, she said :

“This is a simple little cupcake (no filling this time), but it has great flavor, thanks to a double shot of espresso in the batter. A little bit Kahlúa soaking syrup boosts the flavor and keeps them really moist. The “foam” on top is just whipped cream, sweetened and flavored with an extra splash of Kahlúa. And finally, because I like cinnamon and coffee, I sprinkled a bit on top. “

Visit A Whisk and A Spoon for this recipe.

I was checking out Tastespotting.com a minute ago when I stumbled on these delicious sounding cupcakes… Shirley Temple Cupcakes!

They’re from Cupcake Project and the recipe can be found here. I can’t wait to try them out!!

From Martha Stewart.com: These cupcakes make memorable party treats. Chilling the bowl beforehand helps the cream whip up with the most volume.

One of my Christmas gifts this year, was a box filled to the brim with cupcake stuff. Liners, mini tins, sprinkles, and a Coconut Cupcake & Cream Cheese Frosting Mix by barefoot contessa.

Let me say outright, I am a snob when it comes to box mixes. I’m not sure when it happened exactly. But, I am definitely box mix prejudiced. I stuck the box mix in the pantry, expecting it to grow a heavy case of dust bunnies.

Fast forward a few weeks. I have been slacking here at ATC. Before Jess finds a reason to kick me to the curb, I needed to step it up. Okay, Ill review this damn box mix.

I have made Ina Garten’s Coconut Cupcakes from scratch. They are heavenly. I mean seriously delightful. Its one of my fav recipes. Did I have high hopes for this mix? No, no I did not. Its a mix, come on. I buckled down and baked them up last night. It was easy as pie. The box comes with 3 packets. One with dry batter mix, one with shredded coconut and one with frosting mix. For the batter, you need butter and water. For the frosting you need butter and cream cheese. The box says it makes 10 cupcakes. I got 12, which is nice. Who makes 10 cupcakes?? Those 2 empty liners would be lonely!

Verdict: The cake was eh. It indeed tasted like box mix. It IS a box mix cupcake. They weren’t bad. Just not that down homey taste you get from scratch. The frosting was divine. With that said, you added your own butter and cream cheese. I think the packet labeled “frosting” was just sugar. You cant screw that up.

Would I buy this mix at $10.95/box? No. I would not. But it would be okay in a pinch. Cream cheese frosting makes everything better. When it comes down to it, I didn’t think it was really any easier than making my own cupcakes. And I can make them for less than the mix.

My friend Brina over at Brina Bakes is on a year long mission to make a different flavour cupcake every week of the year! So far she’s done Clementine Cream cupcakes and this week was the turn of Pina Colada cupcakes! They look completely delicious to me (although I may be biased) and all the posts complete with pictures and recipes so head on over to check out her progress in the up and coming weeks!

Edit to Add: She’s still taking flavour suggestions so if you have any, just comment on her most recent post!

I had 1 package of cream cheese that I needed to use up. It was left over from the cheesecake cupcakes that I made. (That recipe will be posted later) These cupcakes turned out delicious and I decided to spice it up even more by making a chocolate peanut butter frosting.

Chocolate Cupcakes:
1 box of chocolate cake mix (I used devil’s food)
(Follow Instructions on box for cupcakes.)

Cream Cheese Mixture:
1 pkg (8 oz) Cream Cheese, (softened)
1/3 c. sugar
1 egg
1/4 tsp. salt (I’d say a little less than this.. I could have done without the salt)

Chocolate Peanut Butter Frosting:
I had some milk chocolate frosting that I needed to use up so I just mixed it with some peanut butter and it was yummy.

Directions:
Preheat oven to 350 degrees. In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Prepare cake mix according to directions on box. Fill paper-lined muffin cups half full with cake batter. Top each with 2 tbs of cream cheese mixture. Bake at 350 for 20-25 minutes. Cool 10 minutes and remove from pan.

I sprinkled the top of the cupcakes with powdered sugar.

Here at All Things Cupcake, we’ve created a new label called “Cupcake Decorating“. Hopefully this label with give ideas for how others are decorating their cupcakes these days. If you have any decorating ideas or tips you’d like to share, feel free to send us an e-mail. Here are some Cute Cupcake ideas from Martha Stewart, Enjoy!

Shark and Beach Cupcakes

In June, look out for blue paper fins slicing through icing waves. Some might prefer a sandy beach, so stand a drink parasol in a dune of icing dipped in finely ground graham-cracker crumbs.

For the recipe, visit:
Shark and Beach Cupcakes

Bug Cupcakes

A birthday cake needn’t be large and layered. Clever slicing and colored icing transform simple cupcakes into real delights.

For the recipe, visit:
Bug Cupcakes

I was trawling through the wonderful foodie pictures at Tastespotting while on my lunch break today and I came across these delicious looking Jelly Doughnut Cupcakes! So I had to share the yumminess with you guys!!

It comes from blogger Coconut & Lime who was experimenting with making a doughnut cupcake. By the looks of it, it came out perfectly! I am definitely trying this one over Christmas!

Found this on howtoeatacupcake. She couldn’t decide.. on it or next to it? What do you think?

I decided to make these delicious cupcakes today. They turned out very moist and I have to admit, I’ve already had two. These are Red Velvet cupcakes with Milk Chocolate frosting. I decided to top my cupcakes with peppermint sprinkles. Delish.

Red Velvet Cupcakes:
15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 cups buttermilk
3 eggs
1 1/2 cups vegetable oil
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
13 ounces granulated sugar
2 tablespoons plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider)
1 1/4 teaspoons vanilla extract
1/8 cup water

Preheat oven 350 degrees F.

Sift together flour, baking soda, salt, and cocoa powder into a bowl. Set aside.

Mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little at a time and mix on low until combined. Be sure not to over mix, or the batter will come out tough.

Line a 16-cup cupcake pan with paper liners, pour the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let them cool before frosting.

Creamy Milk Chocolate Frosting:
1/2 cup butter, room temperature
1/4 cup unsweetened cocoa powder, sifted
2 cups powdered sugar
3 tablespoons whipping cream (more if needed)

1. Place 1/2 cup softened butter in a mixing bowl.
2. Add in the cocoa powder, 2 cups powdered sugar and 3 tablespoons whipped cream; start beating with an electric mixer. Add in more whipped cream as needed to create desired texture.
3. Beat until mixture is smooth and creamy.

Cupcake Blog by Chockylit has posted an amazing entry all about frosting. She also includes the recipes. You’d be a fool not to check it out.

She includes recipes for:
– Chocolate Ganache
– Buttercream
– Cream Cheese (my personal favorite)
– Meringue
– Whipped Cream

Oh the possibilities!

I originally came up with this recipe during the summer. But, I just made them again for my husband to take to work. They have become a favorite of my husband, who is a major Dew junkie. Any Dew or citrus lover will think they rock!

Mountain Dew Cupcakes

1 cup butter (2 sticks)
2 cups sugar
4 large eggs
3/4 cup Mountain Dew
1/4 cup of lemon and lime juice (juice from 1 lemon and 1 lime)
zest from 1 lemon and 2 limes (separate into 2 piles, one for buttercream)
1 1/2 teaspoons lemon extract
2-3/4 cups all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt

1. Beat butter on medium for 30 seconds.
2. Add sugar and lemon, lime zest. Beat on medium-high until light and fluffy.
3. Add eggs one at a time, Scrape sides of bowl in between additions
4. Whisk together flour, baking powder, and salt in a bowl. Add to mixer bowl. Turn on low for 5 seconds.
5. Add the Mountain Dew, lemon/lime juice, and lemon extract . Mix to combine.
5. Scoop into cupcake papers about two-thirds full.
6. Bake for 18-20 minutes until a cake tester comes out clean.

Mountain Dew Buttercream

1 cup butter (2 sticks)
4-5 cups powdered sugar
2 tablespoons Mountain Dew
Juices from half of 1 lemon and half of 1 lime.
Lemon and lime zest (rest of zest from cupcake recipe. Or zest from half of 1 lemon and 1 whole lime)
1 teaspoon lemon extract
neon green food coloring (yellow and blue if you dont have green)

1. Sift powdered sugar into a bowl or onto parchment
2. Beat butter at medium-high speed until creamy
3. Add half of the sugar, turn mixer on low for 5 seconds.
4. Add the Mountain Dew, zest, and lemon extract . Beat until combined.
5. Add food coloring to the desired color.
6. Gradually add remaining sugar until you get to the consistency and sweetness you like.

Carla of Dessert Lounge is the new Cupcake Hero. Her Guiness Gingerbread Cupcakes with Cream Cheese Frosting can not be passed up. This cupcake is perfect. PERFECT! The gingerbread cupcake has a bold, rich, deep flavor. The fresh cranberries tartness cut through the gingerbread complimenting the cake. And cream cheese frosting on top add the perfect sweetness. The flavors blended together so well. Oh so good. Better than good. Great! Anyone who is a fan of gingerbread should give it a try.

Check out the rest of the Cupcake Hero: Cranberry Round-up. More cranberry cupcakes than you ever imagined.

Now that’s a mouthful! But these cupcakes look amazing! I think they would be a great substitute for pumpkin pie this Thanksgiving. But, seeing as I am attending a rather traditional Thanksgiving dinner I might just make them for my kids & DH this weekend.

From the Pastry Princess “This is a great fall cupcake, moist and full of warm, comforting flavors. The Ancho chili is a surprising but lovely treat, and the luxurious chocolate frosting seemed to temper the heat of the Ancho. I had to use every ounce of willpower to not eat myself into a semi-conscious state of sugar intoxication, as this chocolate frosting is sinful.”

2 cups of all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon of salt
2 teaspoons cinnamon
¼ teaspoon nutmeg
¼ teaspoon ginger
1 teaspoon Ancho chili powder
pinch Cayenne
1/2 cup of packed light brown sugar
1 1/2 cups of sugar
1 cup unsalted butter, melted
4 large eggs, lightly beaten
15 ounces pumpkin puree

Preheat the oven to 350 degrees F.
Whisk together the flour, baking powder, soda, salt, and spices. Set aside.
Whisk together the sugars, butter, and eggs. Then add the dry ingredients and whisk them in. Whisk in pumpkin puree. Taste and adjust spices.
Fill cupcake papers about ½-2/3 full. Bake until they spring back to touch and a cake tester comes out clean, about 15-18 minutes. Transfer to a wire rack and let cool.

14 ounces of chocolate (I used 70% since pumpkin is quite sweet)
1 1/4 cup whipping cream
1/4 cup butter, room temperature
3 cups powdered sugar
1/2 teaspoon of salt
1/2 cup of whole milk
1 teaspoon of vanilla

Chop chocolates and transfer into a heat proof bowl. Heat the cream in a small saucepan until bubbles form around the edge of the pan. Pour cream over the chocolate. Let sit for 1 minute, and then stir using a rubber spatula until combined. Add the butter to the chocolate, stirring until combined.
Sift the powdered sugar and whisk together with salt, milk and vanilla in another bowl until combined. Pour the sugar mixture onto the chocolate mixture, then stir until combined and smooth.Let sit at room temperature until thickened. Beat with an electric mixer until fluffy. Pipe or spread onto cupcakes.

1 cup sugar
2 ounces butter
½ teaspoon vanilla
½ teaspoon Ancho chili powder
1 cup roasted and salted pumpkin seeds

Prepare a flat baking sheet with a non-stick baking mat or silpat.
Place the sugar in a small, non-reactive metal pan.
Cook over medium heat until caramelized in a deep amber color.
Immediately add the butter, vanilla and Ancho, whisking continuously until completely emulsified and combined.
Stir in the pumpkin seeds and spread onto prepared baking sheet.
Allow to cool and then break into shards and use to garnish cupcakes.

I found these awesome little guys on Betty Crocker’s site at BettyCrocker.com.

They only take a half-hour to make and would make an adorable centerpiece or even place card holders for the kids table at your holiday feast.

1 box Betty Crocker® SuperMoist® devil’s food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 containers (1 lb each) Betty Crocker® Rich & Creamy milk chocolate frosting
1 tube (4.25 oz) Betty Crocker® white decorating icing
1 tube (0.68 oz) Betty Crocker® brown decorating gel
Candy corn
Chocolate candy sprinkles

1. Heat oven to 350°F (325°F for dark or nonstick pans). Make and cool cake as directed on box for 24 cupcakes.
2. Frost cupcakes with frosting. Place remaining frosting in corner of resealable freezer plastic bag. Snip off small corner of bag.
3. To decorate each cupcake, pipe 1-inch mound of frosting on 1 side of cupcake to look like head of turkey. Make eyes with white decorating icing and brown decorating gel; add candy corn for beak. To make feathers, pipe frosting on opposite side to hold candy corn; place candy corn upright on frosting to look like feathers. Sprinkle chocolate candy sprinkles near head and at base of feathers. If desired, add candy corn at base of cupcake for feet. Store loosely covered.
High Altitude (3500-6500 ft): Follow High Altitude directions on cake mix box.

http://www.bettycrocker.com/Recipes/Recipe.aspx?recipeId=41428

Today, I ventured out and bought the things to make Green Tea Cupcakes. I made my own version of the recipe that the Cupcake Bakeshop had posted. Instead of making my own tapioca filling, I used tapioca pudding and it was delish. I used her green tea cream cheese frosting, but it ended up being really runny (a mistake I made by adding too much water to the green tea powder) so I resorted to the premade vanilla frosting I had and it turned out great. Yum! I filled the cupcakes with the tapioca pudding, and then topped the cupcake off with a flower. It was a lot of fun.

I have been waiting to bust out the cranberries for a while now. But sickness seemed to take over my entire house. Now that the yuks are on their way out, I finally found time to bake!

I searched and searched for a pumpkin cranberry muffin or cake that called for fresh cranberries. I only found 1. But that recipe called for maple syrup, which I am out of. Ultimately, I took a pumpkin spice cake recipe and added the fresh cranberries to it. Brown Sugar Frosting seemed like a tasty pairing.

I have to say I am really pleased with how these cupcakes came out. The spice was dead on. The cranberries really stood out and added a tart punch. The cake is awesome. The frosting tastes fantastic. Sweet and caramelly. But the consistency is thicker than I would have liked once totally cooled. Ill work on that for next time.

Cranberry Pumpkin Spice Cupcakes

(Adapted from Better Homes and Gardens Cookbook, 12th Edition, 2002)

1/2 cup butter

1 cup sugar

1/2 cup brown sugar

2 eggs

1/2 teaspoon vanilla

2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon pumpkin pie spice

1/8 teaspoon cloves

1 cup sour milk or buttermilk

1/2 cup pureed pumpkin (not pumpkin pie mix)

1 heaping cup fresh cranberries

Preheat oven to 350. Prepare muffin tin with cupcake papers. In a medium sized bowl combine dry ingredients, set aside. Measure sour milk in large measuring cup. Add pumpkin, stir to combine. Set aside. In bowl of standing mixer, beat butter and sugar until smooth. Add eggs and vanilla. Beat until incorporated. Scrape down side of the bowl. Alternately add sour milk mixture and flour mixture, ending with the flour mixture. Scrape sides in between additions. Fold in cranberries. Spoon cupcake batter into cups filling to about 2/3 full. Bake for 20 minutes or until a wooden tester comes out clean.

Brown Sugar Frosting

1/2 cup butter

1 cup brown sugar

1/4 milk

2 cups powdered sugar

Melt butter in a sauce pan. Add brown sugar. Bring to a boil. Let boil for 2 minutes. Add milk. Bring back to a boil and take off heat. Let cool till lukewarm and add powdered sugar a little at a time until all is used . Frost.

Do you wanna a sugar high of epic proportions?

A doughnut and a coffee cupcake, how much more sinful can you get?!

A couple months ago I found this cupcake and haven’t been able to forget it. Well, really, who could?

A coffee cupcake, fresh whipped cream, and a sugar doughnut on top… so sweet & cute and ready to be devoured.

You can find the recipe with beautiful step-by-step directions: Recipe.

Enjoy!

I have stumbled upon this recipe at Cupcake Bakeshop and it made my mouth water. If you know me, you will know there are two weaknesses that I have. Cupcakes and Green Tea. What could sound more heavenly than Adzuki Bean Paste Filled Chocolate Cupcakes with Matcha Green Tea Frosting?! Check it out for yourself and jot down that recipe.