Red Velvet Cupcakes with Cream Cheese Icing


You Will Need:
-1 cup shortening
-1 3/4 cup sugar
-2 1/4 cup flour
-1 1/4 teaspoon salt
-2 eggs
-1 cup buttermilk
-1 teaspoon vanilla
-1 teaspoon baking soda
-1.5 teaspoon white vinegar
-Red food coloring
-1.5 teaspoon cocoa powder

-1.5 packages of cream cheese
-3/4 cup butter
-1.5 pounds of powdered sugar
-1/4 teaspoon salt
-2 teaspoons vanilla


-Preheat oven to 350 degrees
-In a mixer cream together shortening and sugar.
-In a bowl combine eggs, buttermilk, vanilla, baking soda, vinegar, and salt
-Add the flour to the shortening in 3 additions alternating with the wet ingredients.
-Add in red food coloring until desired red.
-Mix in cocoa powder until just incorporated.
-Fill lined cupcake tins about 2/3 full
-Bake about 17 minutes.

-In a mixing bowl cream together butter and cream cheese until fluffy.
-Add vanilla and salt.
-Add powdered sugar one cup at a time and mix until smooth.
-Once cupcakes are COMPLETELY COOL you can ice them.


Peanut Butter Oreo Cupcakes


You Will Need:

-1 cup unsalted butter
-1.5 cups brewed coffee…honestly I just used 1 k-cup size regular cup of coffee
-1 Tablespoon vanilla
-3/4 cup cocoa powder
-2/3 cup sour cream
-2 eggs
-2 cups sugar
-2 cups flour
-1.5 teaspoons baking soda
-1/2 teaspoon salt
-20 Peanut Butter Oreo cookies crushed.

-1/5 cups unsalted butter
-1/2 cups creamy peanut butter
-4.5 cups powdered sugar
-3/4 cup heavy whipping cream
-pinch of salt
-10 Peanut Butter Oreo cookies crushed


-Preheat oven to 350 degrees and line cupcake pan with paper liners
-Melt butter for cupcakes in a saucepan
-Add coffee, cocoa, and vanilla to the melted butter and set aside.
-In a bowl combine sour cream and eggs.
-Slowly add the chocolate mixture to the sour cream mixture.
-In the bowl of a stand mixer combine the flour, sugar, salt, and baking soda.
-Make a well in the center of the flour mixture and pour the chocolate mixture into it.
-Slowly mix everything together until no more lumps remain.
-Fold in crushed oreos
-Fill cupcake cups about 2/3 full and bake about 18 minutes.
-Let cupcakes cool completely before frosting.

-In the bowl of a mixer cream together peanut butter and butter until light and fluffy
-Add powdered sugar one cup at a time until completely combined
-Add salt and heavy whipping cream and whip until the frosting is the desired consistency.
-Fold in crushed oreos.
-Once the cupcakes are completely cooled you may frost them.

Fruity Pebbles Cupcakes


What You Need:
-1 box yellow cake mix
-3 eggs
-1/3 cup vegetable oil
-1/2 cup sour cream
-1.5 teaspoon vanilla
-1.5 cups fruity pebbles cereal

-8oz cream cheese
-1/2 cup softened butter
-2 teaspoons vanilla
-4 cups powdered sugar

-Preheat oven to 350 and line cupcake pan.
-In a stand mixer combine eggs, oil, sour cream, and vanilla
-Mix in cake mix until completely blended.
-Fill cupcake tins about 2/3 full and bake for 18-22 minutes.

-For the frosting beat butter and cream cheese until smooth.
-Add in vanilla
-Mix in powdered sugar one cup at a time
-Mix until frosting is light and fluffy
-Once the cupcakes are completely cooled you can frost them and garnish with fruity pebbles.

Kit Kat Cupcakes


What You Need:
-1 cup & 2 Tablespoons flour-1/2 cup cocoa powder
-1/2 teaspoon baking soda
-1/8 teaspoon salt
-3/4 cup & 2 Tablespoons sugar
-1/4 cup vegetable oil
-1 egg
-1 teaspoon vanilla
-2/3 cup buttermilk
-6 small kit kat bars
-1 stick softened unsalted butter
-1.5 cups powdered sugar
-Pinch of salt
-6 Tablespoons heavy whipping cream
-Kit kat bars cut in half. One for each cupcake

-Preheat oven to 350.
-In a medium bowl mix together flour, baking soda, and salt
-In the bowl of a stand mixer mix together vegetable oil, sugar, egg, and vanilla
– Alternating between the flour mix and buttermilk add each to the wet ingredients until all mixed.
-Crush up the kit kat bars and fold into the batter until all mixed.
-Fill lined cupcake tins about 2/3 full
-Bake for about 17 minutes.

-For the frosting beat butter and salt until light and fluffy
-Add in powdered sugar gradually
-Mix in heavy whipping cream one tablespoon at a time until frosting is the consistency you want.
-Do not ice cupcakes until they are completely cooled!
-Cut a kit kat bar in half and garnish each cupcake with a half

Chocolate Chip Cookie Cupcakes


I have been wanting to make these cupcakes for a long time, but I didn’t really have a valid reason for these fancy things to hang around my house for just 2 people. A friend asked me to make cupcakes though for a party and that was my excuse to try these out! I’m so glad I did too because they are awesome! This is one of the best cake batters I have ever made. These were a huge success too! I made 60 of them and they were gobbled up in record time! The recipe I’m going to post will only deliver 24 cupcakes, but it was very easy to increase the recipe like I did.

You Will Need:
-1 package of devil’s food cake mix
-1 package (5.9oz) instant chocolate pudding mix
-1 cup sour cream
-1 cup vegetable oil
-4 eggs
-2 teaspoons vanilla
-3 sticks unsalted butter
-pinch of salt
-1 Tablespoon clear vanilla
-4 cups powdered sugar
-6 Tablespoons heavy cream
-1 roll of chocolate chip cookie dough

-Preheat oven to 350.
-In a stand mixer bowl mix together cake mix, pudding mix, sour cream, oil, eggs, and vanilla.
-Line muffin tins and fill about half full with batter.
-Roll a tiny ball of cookie dough and stick in the center of each cupcake. Cover with a little bit of batter.
-Bake for 20 minutes.
-Allow cupcakes to completely cool before icing.
-In a stand mixer bowl cream butter until fluffy
-Slowly add in powdered sugar until well blended.
-Add salt, vanilla, and heavy cream 1 Tablespoon at a time until frosting is the desired consistency.
-When cupcakes are completely cool, decorate with frosting.
-For the tiny cookie on top I just rolled small balls of cookie dough and baked for about 8 minutes.

Cinnamon Roll French Toast

photo 2

This breakfast casserole is a great way to feed a lot of people with a delicious treat. Or if you’re like Andrew and I, it will feed 2 people way more than they actually need. It’s super easy to make and is always sure to please!

You Will Need:
– 2 cans of cinnamon rolls
-2 Tablespoons butter
-4 eggs
– 1/2 cup heavy whipping cream
-2 teaspoons cinnamon
-2 teaspoons vanilla
-maple syrup

-Preheat oven to 375
-Melt the butter and use it to grease the bottom of a 9×13 casserole dish
-Cut the cinnamon rolls up into cubes. Easiest way is to cut each cinnamon roll into 4 pieces. (Set the icing aside)
-Place the cinnamon rolls cubes into the baking dish
-In a bowl mix together whipping cream, eggs, cinnamon, and vanilla
-Pour mixture over the cinnamon roll cubes in the baking dish
-Drizzle maple syrup over everything.
-Bake for 25 minutes
-Put both icing cups in the microwave for 30 seconds
-After cinnamon rolls are done baking drizzle both icing cups over them and serve.

Butterfinger Cupcakes


About 2 weeks ago we went live with our new computer medical records charting system at work. The first week was pretty chaotic to say the least. We all survived though and now things are going much better. To celebrate us all making it through our first week I decided to make cupcakes for everyone at work. The recipe I’m going to post here is for 24 cupcakes, but I multiplied it to make 60 and it was very easy! These butterfinger cupcakes are pretty easy to make and absolutely delish! Everyone was raving about them! All 60 of them were gone by 9am!


You Will Need:
– Box of milk chocolate cake mix.
– Ingredients needed to make the boxed cupcakes
-6 full size butterfinger candy bars (Plus some more for garnishing the top)
-1 stick of butter (set out to soften)
– 1/2 cup creamy peanut butter
-1 cup powdered sugar
-4 Tablespoons milk


-Make the cupcakes according to the box directions. Let cupcakes cool completely before icing
-Using a blender crush up the butterfingers into fine pieces. You would also crush them in a bowl or a ziplock bag.
-In an electric mixer bowl beat the stick of butter until soft and creamy
-Add peanut butter to the butter and mix thoroughly.
-Add the crushed butterfingers and mix well
-Slowly add in the powdered sugar
-Finally mix in the milk until the desired consistency is reached. The icing will be a little lumpy because of the butterfinger pieces.
-You could add orange food coloring to the icing to change the color of it.
-When the cupcakes are completely cooled ice them and place a butterfinger piece on top!

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