Cap'n Crunch Cupcakes with Peanut Butter Marshmallow Frosting

I saw these cupcakes and thought they would be so much fun to make for a gathering where there were going to be lots of little kids. What could be better than combining Cap'n Crunch cereal and PB? Not to mention some fluffy marshmallow stuff and then turning it all into a cute cupcakes.

I don't ever use cake mix nor do I have it on hand (mostly because I enjoy make cake from scratch), but for this one, I went ahead and used a mix because that is what the recipe called for. This was a winning combination and everyone really thought they tasted great. Definite crowd pleaser!





Here is the recipe for Cap'n Crunch Cupcakes with Peanut Butter Marshmallow Frosting

Chewy Chocolate Chip Cookie Bottomed Vanilla Cupcakes

Why not finish out a snack/sweet week here on the blog with something totally decadent and crazy? These cookie/cupcakes should do the trick.

I made these for a dessert gathering and did not try them myself. My husband took the few remaining that were leftover to work the next day and his boss declared this the best dessert ever.

What could be better than combining chocolate chip cookies with vanilla cupcakes? I don't know, but if you like those two things than I guess some fluffy frosting and a cookie on top just sweetens the whole deal.

These were fun and enjoyed by everyone who tried them. Have a great weekend everybody!

Here is the recipe for Chewy Chocolate Chip Cookie Bottomed Vanilla Cupcakes

Blueberries and Cream Cupcakes

Last week my mother-in-law celebrated her birthday and of course we had to make her some sort of sweet treat to show our appreciation for all the love, care and help she gives our family.
We had fresh blueberries and I found a light cupcake that seemed like the perfect thing for a summer day. My girls helped me whip these up and also taste tested them, just to be sure they were good enough to share! They were enjoyed by all who tasted them- perfect for a birthday or just any day that deserves a sweet treat.


Blueberries and Cream Cupcakes
adapted from Martha Stewart's Cupcakes
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk, room temperature
2 cups fresh blueberries, plus more for garnish
*whipped cream

For the *whipped cream
2 cups heavy cream
1/4 cup confectioners’ sugar, sifted

1. Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.

2. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.

5. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

Make the *whipped cream

1. Whisk heavy cream until soft peaks form. Add confectioners’ sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.

2. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.

Homemade Funfetti Cupcakes

I recently made a three layer cake for a birthday and had leftover blue and white frosting.

What's the only logical thing to do when you have leftover frosting? Make cupcakes, of course!
Somehow I found this recipe for Funfetti Cupcakes and thought it would be a fun one to take to a family dinner that was happening later that evening. There were going to be a bunch of kids, so I knew these would have no problem being consumed.

I heard from a few people who tasted these cupcakes that they were really good. I didn't try one, because I am not eating sugar this month, but I trust the sources that said they were tasty. Plus, they look kind of cool too.

Here is the recipe for Homemade Funfetti Cupcakes
* I didn't use the frosting recipe that accompanies this cupcake, but the one I used was pretty similar

Cookies and Cream Cupcakes

Some flavor combinations just cannot be beat. One of those combinations for me is Cookies & Cream. I can remember growing up that was always the milkshake flavor I would choose if we happen to have the treat of getting a milkshake. I also have memories of my dad crushing up a package of Oreos, and mixing them into softened vanilla ice cream. It was a special treat.

The funny part for me though, is that I don't like to eat Oreos plain. They are something that I only buy on special occasion, when used in a Cookies and Cream combination, for a special recipe. Like this ice cream, which I made last summer and we absolutely loved.

When it comes to Cookies and Cream- the more chunks of cookie the better. And the bigger the cookie chunks the better.
And you can't use fake brand cookies. It has to be Oreos.

So these cupcakes are perfect. They have the perfect amount of cookie chunks. They have the perfect white cake base. The frosting is perfect. It tastes just like the cream that is in the middle of an Oreo. The frosting and cupcake are the perfect match.
I made these to celebrate the end of my son's basketball season and we served them at the team dinner, after the last game. To make them even more festive and to incorporate more Oreos, I made basketball toppers out of candy coated Oreos. They turned out perfectly. The kids and parents were equally excited about consuming these delicious cupcakes.

Oh, and by the way, my blog is 3 years old today. YAY!

Cookies and Cream Cupcakes
Yield: 24 cupcakes

Ingredients:
For the cupcakes:
24 Oreo halves, with cream filling attached
2¼ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
8 tbsp. unsalted butter, at room temperature
1 2/3 cup sugar
3 large egg whites, at room temperature
2 tsp. vanilla extract
1 cup milk
20 Oreo cookies, coarsely chopped (cut into quarters)

For the frosting:
8 oz. cream cheese, at room temperature
8 tbsp. unsalted butter, at room temperature
1 sp. vanilla extract
4 cups confectioners’ sugar, sifted
2 tbsp. heavy cream

For garnish:
Oreo cookie crumbs
24 Oreo cookie halves

Directions:
Preheat the oven to 350˚ F. Line the wells of two cupcake pans with 24 paper liners. Place an Oreo halve in the bottom of each liner, cream side up. In a medium bowl, combine the flour, baking powder and salt; stir together with a fork to blend and set aside. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 2 minutes. Blend in the egg whites one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.

Evenly divide the batter between the prepared cupcake liners. Bake for 18-20 minutes, rotating the pans halfway through baking, until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.

To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer and beat on medium-high speed until smooth, about 1 minute. Blend in the vanilla extract. Beat in the confectioners’ sugar until incorporated and smooth, 1-2 minutes. Add the heavy cream to the bowl and beat on medium-low speed just until incorporated, then increase the speed to medium-high and whip for 4 minutes until light and fluffy, scraping down the sides of the bowl as needed.

Frost the cooled cupcakes as desired. Sprinkle with Oreo crumbs and garnish with Oreo halves.

Source: slightly adapted from Annie's Eats, who adapted from Beantown Baker

Chocolate Chip Cookie Dough Cupcakes

I found these cupcakes months ago and knew that they would be the perfect birthday treat for my hubby. He is an absolute lover of chocolate chip cookies and the dough you have to make to get them.
My hubby's birthday is on December 23rd. That was the perfect day to make these cupcakes because we were having a Christmas get together with some family that night and I knew I would be able to take these to share as a dessert.
I wouldn't say any part of these cupcakes was complicated, but there were 4 separate things to put together, so it took a fair amount of time. First- the cupcake batter, then the eggless cookie dough filling, the cookie dough for the cookies to top the cupcakes, and lastly, the frosting.
The cupcakes turned out beautifully. I didn't get my cookie toppers as small as I could have, but I was happy with the results. Tracey nailed these a couple weeks ago- check hers out!
The thing about these cupcakes is that each part tastes like cookie dough. I'm not a big fan of chocolate chip cookies or the dough, but I was amazed at how much the frosting in particular, tasted like CCC cookie dough.
These were really popular with certain people. My brother-in-law, who usually passes on all desserts I make because he just doesn't care, ate 2 whole cupcakes. I couldn't believe it.
I think they were a little too complicated for some of the kids, who just ate the cookie off the top or a few bites here and there. My hubby was happy with them, but I think he would've been just as happy with just the cookies on top. (Go figure!)
Overall, these were a beautiful, delicious hit of a dessert.

Recipe for Chocolate Chip Cookie Dough Cupcakes
* be sure to fill the cupcakes with a good amount of the cookie dough filling- I should've used more filling in my cupcakes


Recipe used for the Chocolate Chip Cookies to top the cupcakes from Annie's Eats

Impossible Pumpkin Pie Cupcakes

Do you love pumpkin pie?
I do. I know it is dense, but I love it.

A couple of weeks ago I was making some desserts for a fall dinner and wanted a pumpkin pie type dessert, but in smaller form, without the crust.

After searching on the net, I ran across this recipe and decided it would be the perfect thing.
Pumpkin pie in a cupcake.

There is a bit of flour in the batter and that somehow makes a sort-of crust around the outside, while the inside is pretty similar to the filling of a pumpkin pie.

I made these the day before and kept them in the fridge overnight.
I topped them with a dollop of lightly sweetened whipped cream and they were ready to go!

I think these cupcakes are a great way to practice portion control over the holidays without giving up the traditional flavor and texture of a classic dessert.


Recipe for Impossible Pumpkin Pie Cupcakes

Pumpkin Cupcakes

Ok- Let's talk about the best pumpkin cupcake out there.
Because this is it.

I'm sure that I saw this cupcake last year or the year before that even, but I never paid it too much attention until I saw it recently on Tracey's blog. Tracey mentioned a post that Bridget did where she compared different pumpkin cupcake recipes and this one was her clear winner.

I was in a cupcake mood and already making a small amount of Snickerdoodle cupcakes, so I figured why not make these pumpkin cupcakes too. Then there would be more options for people to choose from when I offer them a cupcake.
For some reason it seems easier to me, to bake more than one thing at a time. It sounds crazy, but it works for me. I tend to plan at least a couple things each time I bake. Just for the fun of it. This time it was 2 cupcakes and 2 frostings.

This pumpkin cupcake is light, but has really great pumpkin flavor. Very nice taste and texture. I can't even describe it properly. It is just perfect.
I like to frost my cupcakes with pretty frosting, but I can't stomach that much frosting on a cupcake when I actually eat it. That being said, I thought this cream cheese frosting was a pretty great match for the pumpkin cupcakes. I can't say that the maple flavor was too noticeable in the frosting.

I also used some of the Seven-Minute frosting I had leftover from the Snickerdoodle cupcakes (I made that frosting first) to frost some of the pumpkin cupcakes. That was a really great combination. These cupcakes would taste great just dusted with some powdered sugar too.

Recipe for Pumpkin Cupcakes

Snickerdoodle Cupcakes

I haven't participated in Martha Stewart's Cupcakes Club for many months, but I wanted to make cupcakes the other day and the choice for this month seemed perfect- Snickerdoodle Cupcakes.

You can find the recipe HERE.

I made 1/4 of the cupcake recipe and ended up with 6 cupcakes. I made 1/2 of the 7 minute frosting recipe and got to use some of the egg whites that have been hanging out in my freezer.
I thought the meringue-like frosting was perfect for these cinnamon-y, but not too sweet cupcakes. My kids loved this combination and so did my husband. I had extra frosting, so I piped it onto a plate in little shapes ( it didn't take long for little fingers to find these little mounds).

You can find these cupcakes all over the internet with lots of different frosting choices- I have seen them with cinnamon cream cheese frosting and different types of buttercream, but I think that the 7 minute frosting compliments them perfectly. Of course, if you don't like meringue or marshmallows, you would probably want to choose a different frosting option.

To see who else made this month's cupcake, go to MS: Cupcake's Club!

Strawberry Cupcakes with Strawberry Whipped Cream

Sometimes I feel like there are way too many treats on my blog! But, I love to bake, so whenever I get the opportunity to make something for a dinner or event- I bake away. Just know that my family is not eating all of the sweet things featured here. We are sharing with the world!

So, with that being said- recently we had an event at church and I was in charge of the dessert.
Strawberries were just coming into season and I decided to give Martha Stewart's strawberry cupcakes a whirl.
Since it was going to be only women at this event, I decided to make mini cupcakes. That way, everyone could try one and not feel the least bit guilty about it.

This recipe makes a ton of batter. I got 70 mini cupcakes and made a dozen normal size cupcakes to give away. So, be warned!
(I didn't get a picture of the minis- those are regular cupcakes up there)

I frosted them with whipped cream that I flavored with pureed strawberries and it went perfectly with this delicate, delicious cupcake.

Many of the women at this event told me that these were the best cupcakes they had ever eaten. That has to mean something.

I saved one of the normal-sized cupcakes for my family that was coming into town the next night and they said the same thing.


Strawberry Cupcakes
adapted from Martha Stewart's Cupcakes

makes 40-44 cupcakes

2 3/4 cups all-purpose flour
1/2 cup cake flour (not self rising)
1 tablespoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, at room temperature
2 1/4 cups sugar
1 1/2 teaspoons vanilla extract
3 large whole eggs, plus 1 egg white
1 cup milk
2 cups finely chopped strawberries, plus more for garnish


Preheat the oven to 350F. Line standard muffin tins with paper lines.

Sift together the flours, baking powder and salt. Set aside.

Put butter, sugar and vanilla in the bowl of an electric mixer. Cream on medium-high until pale and fluffy. Add the whole eggs and egg white, one at a time, beating until each is fully incorporated. Scrape down the sides of the bowl as needed. Change the speed to low, add the flour mixture in 2 batches, alternating with the milk. Beat until well combined. Fold in the chopped strawberries by hand.

Fill each paper liner with batter 3/4 full. Bake, rotating the pans half way through, until golden and a toothpick inserted in the middle comes out clean, 20 - 30 minutes. Transfer to wire racks to cool for 15 minutes, then turn cupcakes out onto rack to let cool completely.

Strawberry Whipped Cream by Mary Ann
For the whipped cream, I used 2 cups of cream.
I coarsely chopped strawberries, about 1 1/2 cups and then pureed them in the food processor.
Whipped the cream to soft peaks, then added vanilla, powdered sugar (to taste) and whipped the cream to stiff peaks. I folded the strawberry puree in at the end.

Strawberry Shortcake Cupcakes

Happy Easter!

I made these cupcakes recently because strawberries are in season and strawberry shortcake is such a fun way to enjoy strawberries for dessert.
My husband loves it and this just upped the fun factor by making it a cute cupcake.

My kids helped me mix the cupcakes up and stir together the strawberries.
I added some lemon zest to the strawberry mixture and it really just added a nice, extra zesty layer of flavor.

I think the cupcakes would have been a little dry on their own, but they were absolutely perfect for soaking up the strawberry juice.

Hubs and kids loved this dessert, which made it a winner for me too.
Plus, with such delicious strawberries right now, it makes this a quick and easy treat.

Recipe for Strawberry Shortcake Cupcakes

MSC-Lemon Meringue Cupcakes

This month's MSC Cupcake- Lemon Meringue Cupcakes, was chosen by Megan over at My Baking Adventures.
I wanted to point out that the cupcake above is NOT Martha's recipe, but a recipe that I found in Everyday with Rachael Ray Magazine a couple of years ago, for Lemon Meringue Cupcakes.
I posted about these twice before- you can read more about them HERE.

I debated trying Martha's recipe too, since the RR one's were a complete hit- but I didn't have anywhere to take them or anyone to share them with and when I compared the recipes side by side- they were almost identical.
So, I guess in a way I am cheating, because I didn't really make this month's cupcake, but I thought these were close enough that they could count.

The version I did make were so delicious and quite a hit with all those who tasted them. I don't often repeat dessert recipes, but these were so good that I have made them more than once.

Check out the MSC Blogroll to see everyone else's results!

Recipe for Lemon Meringue Cupcakes in Everyday with Rachael Ray Magazine

Martha's Recipe for Lemon Meringue Cupcakes

One Bowl Chocolate Cupcakes with Vanilla Bean Cream Cheese Frosting

I just can't seem to throw away leftover frosting.
And in my house, there is always leftover frosting after we have made cookies or cupcakes or whatever. Always.
Not a lot of frosting, but a couple of tablespoons or 1/2 cup, just enough to warrant a little plastic container, a lid, and a nice stay in the refrigerator.

Such was the case with this Vanilla Bean Cream Cheese frosting that I made a couple of weeks ago to be sandwiched between some of these Red Velvet Whoopie Pies.
This frosting was the more popular one between the 2 we had that day and it is one of the best frostings I have made recently. It has just a enough cream cheese flavor, but not overpowering and the vanilla bean is magical, somehow intensifying the flavor.
I absolutely love those little black flecks the vanilla bean leaves behind.

I decided to make some mini cupcakes, a recipe I have made before- Martha Stewarts One Bowl Chocolate Cupcakes. I made a 1/2 batch of the cupcakes and had just enough frosting to give each mini cupcakes a cute little dollop of frosting.
The combination of this cupcake recipe and the frosting was really good. Plus, when treats are this small you can get away with eating 2 or 3 and not feeling very guilty since they are so small and cute.


Vanilla Bean Cream Cheese Frosting from The Food Network Magazine
8 ounces cream cheese, at room temperature
3 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners' sugar, sifted
1 vanilla bean, halved lengthwise and seeds scraped

Beat the cream cheese and butter with a mixer until smooth. Beat in the confectioners' sugar and vanilla seeds.

Recipe for One Bowl Chocolate Cupcakes

Happy 2nd Blogiversary! Vanilla Buttermilk Cupcakes with Fluffy Vanilla Frosting

Happy Blogiversary to Meet Me in the Kitchen!
2 years ago I started this blog as a way to share great recipes. It has been a really fun way to share what I love and a great outlet for me.

Now about these festive cupcakes, with a little detour about cookies first.

A little over a month ago my girls wanted to decorate cookies. I wanted to use up 2 egg yolks that I had hanging out in my fridge.
I remembered that Dorie's Sugar Cookie recipe called for an extra yolk and I also knew that it was a wonderful recipe (I have made it multiple times), so I mixed up a double batch. I put half the dough in the freezer ( We used it for Valentines Day cookies) and the other half in the fridge to rest overnight.
Too bad I did this on a Friday night and promised my kids we would cut the cookies out in the morning. They woke up super early!! It was really fun cutting out millions of shapes with them. We made a big batch of frosting and made 3 colors- Neon pink, blue and greenish/yellow.
Why am I telling you all of this?

Well, we had leftover frosting and my daughter wanted to make cupcakes for her Sunday School teacher.
So, we threw together these Vanilla Buttermilk Cupcakes and used the leftover frosting.
My daughter was proud of the frosting and sprinkles, so I am sharing the recipe again. You can go to this older post to see how we enjoyed these cupcakes last time!
Vanilla Buttermilk Cupcakes from a Woman's Day Cookbook
makes 20-24 cupcakes

12 Tbls unsalted butter (1 1/2 sticks)
1 cup buttermilk
2 large egg
2 tsp vanilla extract
2 cup all-purpose flour
1 1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Heat oven to 350 degrees F. Line 12 muffin cups with paper liners. Melt butter in a saucepan or in the microwave. Pour into a large bowl and when cool add buttermilk, egg, and vanilla extract. Whisk until blended (The mixture may look curdled, but it will come together smoothly, as you whisk in the dry ingredients.)

In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together and add to buttermilk mixture. Whisk until smooth. Fill muffin cups about 1/2 full and bake for 15-18 minutes. Let cool for 10 minutes on rack. Remove from rack and let cool completely.

Recipe for Fluffy Vanilla Frosting

MSC- S'mores Cupcakes

This month's MSC cupcake choice- S'mores Cupcakes, was chosen by yours truly.
It isn't as easy to choose an item to bake for a group like this as it may seem.

I debated for awhile. I really wanted to choose the Rhubarb Cupcakes with Whipped Cream (pg 33), but I haven't seen any fresh rhubarb yet this season and some fruit choices cause more debate than other things. The Bluberries-and-Cream Cupcakes (pg 42) also looked really good and the Iced Pistachio Cupcakes (pg68) made their way into my choice list too. There were others, but in the end, it all came down to the 1 cupcake that caught my eye the first time I flipped through this book.

I have this thing with graham crackers, which I have mentioned before, which is- I cannot have them in my house because I will eat them all. I never buy them, unless I know that I am going to be using all of them in a recipe, or if I am willing to sacrifice an entire meals calorie allotment on a package of graham crackers, dipped in milk. I know I have a problem and therefore I avoid the item which causes a complete lack of self-control.
I was curious about a cupcake that actually tastes like a S'more.
The marshmallow frosting looked billowy and yummy and so, this is my pick.

I made them yesterday for our Valentine's Day dessert. I skipped the frosting called for, simply because it said that it would harden if not used/served immediately and I knew I had to make and assemble these a few hours before we would eat them.
I also made a ganache with milk chocolate, to keep the flavors true to an actual S'more and used chocolate chips, instead of chopped chocolate and cream. No corn syrup. On the first try, the ganache was too thin, so I tried again with less cream, until the consistency was spreadable.

I also used the marshmallow topping that we used for the Sweet Potato Cupcakes a couple of months ago, which is simply broiling little piles of mini marshmallows and transferring them to the top of the cupcakes.

I made half the recipe and ended up with 9 cupcakes and 15 mini cupcakes.
Please ignore the Halloween cupcake liners- I ran out of plain ones and didn't know it until it was too late.

My 3 yr old and I tasted the cupcakes without the chocolate and marshmallows and they were really good.
I am definitely going to make these again when I can serve them immediately and try out the frosting called for. I took them to a family dinner and everyone enjoyed them. I thought that they really tasted like a s'more, which is the whole point. I was pleasantly surprised.

Go to the MSC Blogroll to see everyone else's thoughts on these!

MSC- Coconut Cupcakes

It's that day of the month again, the day we celebrate Cupcakes!
This months MSC selection-Coconut Cupcakes, was chosen by Jennifer over at Cinema Cupcakes.
I decided to make these, as well as some Red Velvet Cupcakes (which I will post on the 20th for The Cake Slice) when I made dessert, as part of dinner, for the local homeless shelter.
I didn't have to cut the recipe in 1/2 or anything, because I needed as many cupcakes as I could get.
I got 24 cupcakes from the full recipe.
The recipe can be found on page 28-29 of Martha Stewart's Cupcakes.
The recipe calls for a 7-minute frosting, flavored with coconut extract, but that isn't my favorite frosting and since I was making red velvet cupcakes too, I decided to make 1 frosting that would be good with both. I decided on cream cheese frosting.
I ran to the store to pick up a few items for the dishes I was making for dinner, to serve at the homeless shelter and forgot cream cheese. Smart, I know.
Well, time was running out and I had the ingredients for Martha's Fluffy Vanilla Frosting, which is also found in the cupcake book, so I just used that for both cupcakes.

I didn't taste even a bite of these, but I let my son try one unfrosted and he said it was "Amazing!".
They received many compliments that night, so I think they are a winner.
Check out the MSC Blogroll to see what everyone else thought of these!