Tag Archives: cupcakes

Baby Shower: Owl

This passed weekend I helped throw an owl themed baby shower for my cousin, who I am super close to because we’re almost the exact same age, had been dating our men for the exact same time and got married just once month apart! ¬†Unfortunately for me, she beat me to the baby making stage ūüėČ

Everything turned out super cute! I made the mini cupcakes and mini {gluten free} chocolate donuts (which I will share an easy recipe for later because they were SO good). ¬†I also made a bunch of various paper things with owls on them that I forgot to take photos of including name tags, gift bags, food cards, & some other misc. signage. ¬† Just two months until the due date! ‚̧


Hello, cake.

I haven’t ever been much of a cake-maker. ¬†I’ve made a couple small individual cakes to go with cupcakes, but that’s about it. I remember making them as a teenager and the middles always caved in, so I figured I sucked at cakes.

A few weeks ago I had a girl ask me to do a Hello Kitty cake and red velvet cupcakes for her sister’s baby shower. I’m not gonna lie, I was kind of freaked out. I was like “yeah…I can do that!” {I hope!}. ¬†I always do a ton of research when I’m baking something new, so I think I found a great white cake and icing recipe that I can use from now on. ¬†Another new-ish thing to me was using fondant. ¬†I’ve used it very briefly before just to cut out some heart shapes for cupcakes. ¬†Anyways, here’s how it all turned out, I’m hoping she will send me a photo of the cupcakes and cake all set up together soon!

Some things I learned: having your AC go out during baking is not fun, and frosting will not be your friend at this point.  Need more kitchen space. Need more fridge/freezer space.  Everything always takes longer than you plan. Red velvet cupcakes are better days later.  My handwriting is not pretty, hence fondant letters.

I Bake: Peanut Butter & Jelly Cupcakes

I’ve been a baking machine this week! I’ve make 4 different kinds of cupcakes and something else I will also share later, in the span of 3 days. ¬†Needless to say, my feet hurt & my kitchen is still a bit of a mess. Ok, that’s a lie. It’s a horrendous mess that I am putting off to clean again ūüôā

My niece’s 2nd birthday was yesterday and I had a couple of different cupcakes in mind, but decide to go with just one kind to save my sanity a little bit. ¬†These Peanut Butter & Jelly cupcakes are SO good and so fun – and they really do taste like the sammich, well, just a little bit sweeter (but not much!). ¬†I used a different frosting recipe than what was called for (I already have a PB frosting recipe that I love), so maybe I will try the frosting from the original recipe next time.

My nieces’ birthday was at the local zoo, so I went with a little bit of a outdoorsy/woodland them. A good excuse for me to use the adorable deer toppers ūüôā

Peanut Butter & Jelly Cupcakes
Original recipe from carrotsnchocolate 

1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cup sugar
4 eggs, room temperature
1 cup creamy peanut butter
1 tsp vanilla
1/4 tsp salt
4 tsp baking powder
2-1/2 cups flour
1 cup milk
fruit jelly (I used grape, of course)

Preheat oven to 350 and line cupcake pans with liners.

In a bowl of a stand mixer fitted with the paddle attachment, cream butter, peanut butter and sugar on medium-high speed for 2-3 minutes.  Reduce speed to medium-low and add eggs one at a time.  Add vanilla and mix until combined.

In a separate bowl, mix together flour, salt and baking powder.  In 3 parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry. Mix until just combined.

Fill each liner about 2/3 full and make a tiny “well” in the center of each. Add a teaspoon of jelly to the middle of each one and put a dallop of batter to cover (doesn’t need to fully cover the jelly).

Bake for about 20 minutes.  When done, let cool in pans for 10 minutes, then remove and place on wire racks to cool completely.  Meanwhile, make the frosting.

Peanut Butter Cream Cheese Frosting
8 oz. cream cheese, at room temperature
4 tbsp unsalted butter, at room temperature
1/2 cup creamy peanut butter
3-1/4 cups powdered sugar
1 cup cool whip

On medium speed, blend cream cheese, butter and peanut butter until smooth and blended.  Reduce to low speed and slowly add in the powdered sugar.  Add the cool whip and beat until smooth and creamy.

Top cooled cupcakes with frosting and devour with a big glass of milk. So good.


I’ve been staying up late the past two nights after work baking for a sale that I took part in today. My first one! It went really well and really, it’s just super nice to do¬†something¬†you really enjoy and get instant gratification out of it; and I heard that everyone loved my cucpakes. Yay ūüôā ¬†Here was my little table I set up (nothing fancy).

I Bake: The Best Lemon Cupcakes Ever

On the norm, I’m not a boxed cake mix kind of girl; HOWEVER, these cupcakes are the exception. ¬†My aunt made these cupcakes as one of our wedding cupcakes, and ever since then they have been known to all tasters¬†as The Best Lemon Cupcakes Ever. ¬† I even pondered the notion of creating a “from scratch” recipe, but it’s so not even worth it when they are basically perfection. ¬†They are like eating a lemon old fashioned donut, but with a¬†dollop¬†of lemon buttercream. Yum.

If you love lemon, these will save your soul. ¬†Just sayin’.

The Best Lemon Cupcakes, Ever
Recipe adapted from here and here

Cupcake Ingredients:
1 box of yellow cake mix (18.5 oz)
1 box of instant lemon pudding mix (3.4 oz)
4 large eggs
3/4 cup vegetable oil

Cupcake Glaze:
4 cups confectioners’ sugar
1/3 cup fresh lemon juice
3 tablespoons vegetable oil
4 tablespoons water
Zest of 1 lemon

Lemon Buttercream Frosting:
1 cup butter, softened
3-3/4 cups confectioners’ sugar
1 lemon, juice and zest of
1 teaspoon vanilla extract
1/8 teaspoon salt

Preheat oven to 350 degrees F.

Spray 2 muffin pans with nonstick cooking spray.  In a large bowl, combine cake mix, pudding mix, eggs, and oil with an electric mixer until smooth Рabout 1 to 2 minutes.  Fill each muffin tin half way (no more than that, trust me) with batter.  Bake for 18-22 minutes and turn on to tea towel.

To make the glaze, sift the confectioners’ sugar into a medium sized bowl. ¬†Whisk in lemon juice and zest, vegetable oil, and water. Stir until smooth.

While the cupcakes are still a bit warm, use your fingers and dip each one into the glaze and cover fully.  Place on wire racks with wax paper underneath to catch the excess glaze drips.  Let dry on racks for about an hour.

While the cupcakes are drying, make the frosting.  In a large bowl, combine the butter, sugar and salt and beat until combined.  Add the the lemon juice, zest, and vanilla and beat on med-high speed until creamy, about 3-5 minutes.

Frost the cupcakes with just a small amount of the buttercream (as shown in the photo) and store in an airtight container.

Wedding Wednesday: Pretty Desserts

I’m a sucker for an adorable, creative dessert display. Whether it be a simple cake with a little twist to it, to a creative dessert table with so much yumminess you can’t even handle it. ¬†Here are some favorites I have accumulated on Pinterest.

A rustic wood cake stand + cupcakes + a cute topper = perfection. I LOVE this.

This pie table is so dreamy! I love how they are displayed with the tiers and I also love the fabric/colors.

The bunting around this cake is SO adorable on this white cake. I also love the whimsy-ness of the paper straws on top. Too cute.

So this is a DIY cupcake topping bar! It’s obviously from a fall wedding, and I’m not sure I care for the pumpkins, BUT it’s still a rad idea. Click the photo to jump to the post with more photos…it’s worth it. Yum.

This grey wedding cake is SO pretty! I like everything about it, especially the flower details – it looks like fabric!

Milk and cookies…cupcakes. Agh! So much yumminess!

I Bake: Coconut Vanilla Bean Cupcakes

I’m trying to space out my¬†cupcake-talk a little bit, buuuut that’s kind of hard when it’s all I have been doing. ¬†This is another GREAT recipe that I decided to make for the 100 cupcakes I made for my friend’s art show. ¬†I wanted to do a white cupcake and coconut just sounded perfect. Paired with a vanilla bean frosting? Yes please.¬†Surprisingly, it seemed like all of my cupcake testers liked this cupcake more than any of the¬†chocolaty¬†ones! I made it twice and I love the second version much better because I tweaked the recipe I found a little. Enjoy!

Coconut Cupcakes w/Vanilla Bean Frosting
Makes approximately 24-30 cupcakes. Recipes adapted from Food Network & BrownEyedBaker

3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons coconut extract
1 1/2 teaspoons almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk + 2 Tablespoons
7 ounces sweetened, shredded coconut

2¬Ĺ sticks unsalted butter, softened
1 vanilla bean, halved lengthwise
2¬Ĺ cups confectioners‚Äô sugar
Pinch salt
1 teaspoon vanilla extract
2 Tablespoons heavy cream

Preheat the oven to 325 degrees F and line two muffin pans with paper liners.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.

Fill each liner almost to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 10 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In a standing mixer fitted with the whisk attachment, beat the butter at medium-high speed until smooth, about 20 seconds. Using a paring knife, scrape seeds from vanilla bean into butter and beat mixture at medium-high speed to combine, about 15 seconds.

Add confectioners’ sugar and salt; beat at medium-low speed until most of the sugar is moistened, about 1 minute. Scrape down the bowl and beat at medium speed until mixture is fully incorporated, about 30 seconds; scrape bowl, add vanilla and heavy cream, and beat at medium speed until incorporated, about 20 seconds, then increase speed to medium-high and beat until light and fluffy, about 4 minutes, scraping down bowl once or twice.

Frost cooled cupcakes! Devour. Yum.