White Chocolate Raspberry Cupcakes

I’ve never been a fan of white chocolate. If I’m going to indulge in a chocolate treat it won’t be white chocolate, but when it comes to cooking with it that’s a different story. I love baking with white chocolate. It creates such rich flavors and it doesn’t matter what kind of dessert it’s incorporated with; cookies, brownies, but most importantly cupcakes! A white chocolate cupcake – wonderful. Now imagine a white chocolate cupcake with raspberry filling – phenomenal. This pairing of a decadent cupcake and a tangy fruit filling will leave anyone wanting more! These cupcakes are always the first to go. Devoured – just like that. If you’re looking for a cupcake that’ll leave an impression you must try this recipe. On the other hand, be prepared for a future of requests because they’ll be asking for these for the next year! Now do you believe me? These cupcakes are that good!

If you’re ready – let’s get started!

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Ingredients:

1 Box Betty Crocker White Cake Mix
1 3.4 oz. package White Chocolate Instant Pudding
4 Egg Whites
1 cup Sour Cream
3/4 cup Vegetable Oil
1/2 cup Milk
1 tsp Vanilla Extract
1/4 tsp Salt

Raspberry Curd Filling:

Note: To find the recipe just click on the link! I’ve used it in another great recipe! Also, I suggest making the raspberry curd before the cupcakes because you should cool and refrigerate before filling.

Cream Cheese Frosting:

1 8 oz. package Cream Cheese – room temperature
1 stick Butter – room temperature
2 tsp Vanilla Extract
2-3 cups Powdered Sugar

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Directions:

1. Preheat oven to 350 degrees F. Line cupcake pan. Makes about 18-20 cupcakes.

2. In a medium bowl combine cake mix, pudding mix, and salt.

3. In electric mixer mix egg whites and sour cream until combined. Add vegetable oil, milk, and vanilla extract and continue to mix until well combined.

4. Add dry ingredients to wet ingredients. Mix on medium speed until smooth.

5. Fill cupcake liners about 2/3 full. Bake for 18-20 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before filling and frosting.

Raspberry Curd Filling:

Note: Click onto link to find directions for the raspberry curd filling!

Cream Cheese Frosting:

1. In electric mixer, add cream cheese and butter. Beat until combined and smooth.

2. Add powdered sugar one cup at a time. Mix on medium/high speed until creamy.

3. Add vanilla extract and continue to mix.

4. Once everything is combined – frost your cupcakes! But make sure they’re cool!

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Ani and I Orange

Have fun and enjoy! We wish everyone a beautiful spring/summer!

– Bayley & Ani

 

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Blueberry-Lime Cupcakes

I’ve been scouring the produce section for weeks in search of fresh blueberries and I’ve finally found some! There’s nothing better than fresh blueberries. They’re sweet and refreshing. Now add fresh squeezed lime juice and zest. This may be the best combination yet! A cupcake incorporating two of the best spring/summer ingredients can’t disappoint and let me tell you it didn’t. I still have people raving about this recipe asking when I’ll make more. I’ve turned non-blueberriers into blueberriers just because of this simple cupcake recipe!

Get ready to make the cupcake of the summer!

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Ingredients:

3/4 cup + 2 tbsp Flour
3/4 cup Cake Flour
1 1/2 tsp Baking Powder
1/4 tsp Salt
1 stick Butter – room temperature
3/4 cup + 2 tbsp Sugar
Zest of 1 Lime
2 Eggs
1 tsp Vanilla Extract
2 tbsp Lime Juice
1/2 cup + 2 tbsp Milk
1 cup Fresh Blueberries

Lime Cream Cheese Frosting:

1 8 oz. Cream Cheese -room temperature
1 stick Butter – room temperature
3-4 cups Powdered Sugar
1 tbsp Lime Juice
Zest of 1 Lime

Note: Depending how tangy you’d like your frosting you can less or more lime juice.

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Directions:

1. Preheat oven to 350 degrees F. Line cupcake pans. Makes about 12-14 cupcakes.

2. In a medium bowl combine 3/4 cup of flour, cake flour, baking powder, and salt.

3. In a separate bowl combine blueberries and 2 tbsp of flour. Toss gently.

4. In electric mixer mix sugar and lime zest until well combined and fragrant. Add butter and continue to mix on medium speed until fluffy. Add eggs and continue to mix. Add vanilla and lime juice.

5. Begin adding flour mixture and milk alternatively into electric mixer. Make sure you begin and end with flour mixture.

6. Once batter is combined gently fold blueberries into the mixture.

7. Fill cupcake cups about 2/3 full. Bake for 18-20 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before frosting.

Lime Cream Cheese Frosting:

1. In electric mixer beat cream cheese and butter on medium/high speed until smooth.

2. Add lime juice and zest. Continue to beat.

3 Add powdered sugar one cup at a time and continue to mix on medium speed.

4. Once smooth and creamy begin frosting your cupcakes!

ani spring

Enjoy and have fun! I promise you’ll make these cupcakes more than once! HAPPY SPRING!

– Bayley & Ani

Chocolate Peanut Butter Ball Cupcakes

Who doesn’t enjoy a peanut butter/chocolate combination? Aside from those with nut allergies, I’m pretty sure we’re all in agreement. Give me the peanut butter and chocolate cupcake now! Wait. I said peanut butter ball. Yes, I rolled peanut butter into a ball and placed it in the middle of a chocolate cupcake. A layer of chocolate, a peanut butter ball, and topped with another generous scoop of chocolate. After all of that action I topped this cupcake with a peanut butter cream cheese frosting. Are you in love with this recipe? In case you haven’t decided I should add I also finished it off with shaved ghirardelli dark chocolate. Have you made your mind up yet? If you’re ready to take on this excitement get your stand mixer ready and your peanut butter at hand.. Ready set go!

choco pb cupcake 2

Ingredients:

1 2/3 cups Flour
3/4 cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 cup Sour Cream
2 tbsp Milk
1 tsp Vanilla Extract
1 stick Butter (8 tbsp) – room temperature
1 1/2 cups Sugar
2 Eggs

Peanut Butter Ball Filling:

1 cup Powdered Sugar
3/4 cup Peanut Butter – creamy
4 tbsp Butter – room temperature
1/2 tsp Vanilla Extract

Note: It’s best to make the peanut butter balls before the cupcake batter. I prefer making them the night before and refrigerate them overnight. Less dishes to wash!

Peanut Butter Cream Cheese Frosting:

1 8-ounce package Cream Cheese – room temperature
1 stick Butter – room temperature
1/2-3/4 cup Peanut Butter
3-4 cups Powdered Sugar

Note: Depending how peanut buttery you want your frosting you can add 1/2-3/4 of a cup to your frosting! I added about 3/4 cup.

chco pb cupcake 3

Directions:

Peanut Butter Ball Filling:

1. In electric mixer combine flour, powdered sugar, peanut butter, butter, and vanilla and beat on medium speed.

Note: Make sure mixture is well combined before rolling into balls.

2. Roll mixture into 1-inch balls and set aside on baking sheet or parchment paper.

Chocolate Cake:

1. Set oven to 350 degrees F. Line cupcake pans. Makes about 18-20 cupcakes.

2. In a medium bowl combine flour, cocoa powder, baking soda, and salt. Whisk and set aside.

3. In a small bowl or liquid measuring cup, stir together sour cream, milk, and vanilla extract. Set aside.

4. In electric mixture beat butter and sugar on medium/high speed until fluffy.

5. Beat in the eggs one at a time. Make sure to scrap down sides.

6. Begin adding flour mixture and sour cream mixture alternatively into electric mixture with butter/sugar combination. Make sure you begin and end with flour mixture.

7. Once batter is combined begin adding a generous tablespoon of the chocolate cake mixture to cupcake cups. Place a peanut butter ball in each cupcake and top with cupcake mixture. Fill about 2/3 full.

8. Bake for 18-20 minutes. Allow to cool in pan for 5 minutes before removing. Make sure cupcakes are completely cool before frosting.

Peanut Butter Cream Cheese Frosting:

1. In electric mixer beat cream cheese, butter, and peanut butter on medium/high speed until smooth.

2. Add powdered sugar one cup at a time and continue to mix on medium speed.

3. Once smooth and creamy begin frosting your cupcakes!!

choco pb cupcake 1

Enjoy this brilliantly tasty cupcake! You’ll be ready for the next!

Oh! Don’t worry about that post-cupcake workout. Ani has that covered for you!

Workout ready!

Workout ready!

Bayley & Ani

Pineapple-Carrot Cake Cupcakes

You know when you’re in the mood for something specific, but you can’t put your finger on it? That’s where I was at. I was in the mood for a sweet, yet savory cupcake. I racked my brain for a while and then decided I wanted to make a moist and flavorful carrot cake cupcake, but I wanted to jazz it up! Pineapple! Yes, I said pineapple and I promise it was a great decision. A pineapple carrot cake cupcake. Pineapple is easily one of my favorite fruits. It’s sweet, yet tangy, which adds a special touch to this carrot cake recipe.

Don’t feel too guilty about sinking your teeth into this cupcake! Just think, you’ll be getting your fruits and veggies!

Time to get started!

single cupcake carrot

Ingredients:

4 Eggs
2 cups Flour
2 cups Sugar
2 tsp Baking Powder
1 tsp Salt
1 1/2 tsp Cinnamon
1/2 tsp Baking Soda
3/4 cup Vegetable Oil
1 tsp Vanilla Extract
3 cups Carrots – finely shredded – about 6 medium carrots

Pineapple Filling:

1 Egg Yolk
1/4 cup Canned Crushed Pineapple – well drained!
3 ounces Cream Cheese – room temperature
2 tbsp Sugar
Pinch of Salt

Note: It’s very important that the pineapple is well drained.

Cream Cheese Frosting:

1 8-ounce package Cream Cheese – room temperature
1 stick Butter – room temperature
2 tsp Vanilla Extract
2-3 cups Powdered Sugar
2-3 tbsp Toasted Shredded Coconut – Optional

Note: I love coconut and wanted to add as a garnish! You could even add sprinkles.

Cupcake carrot

Directions:

1. Preheat oven to 350 degrees. Line cupcake pan. Makes about 18-20 cupcakes.

2. In a large bowl, combine flour, sugar (2 cups), baking powder, baking soda, cinnamon, and salt.

3. In electric mixer, mix eggs on medium speed. Add carrots, vanilla, and oil – continue to mix on medium/low speed.

Note: Make sure carrots are finely shred. Long thick pieces are no good.

4. Once egg mixture is combined add flour mixture. Continue to mix on medium speed.

Note: Do not fill cupcake liners before the filling is made.

Pineapple Filling:

1. In electric mixer, beat cream cheese and sugar (2 tbsp) until combined.

2. Add egg yolk and salt. Continue to beat on medium/high speed.

3. Fold in pineapple.

Filling cupcake liners-

4. Add 1 tbsp of cupcake mix.

5. On top of the cupcake mix, add 1 tsp of pineapple filling.

6. Fill remainder with cupcake mix (over top of pineapple filling) about 2/3 full.

7. Bake for 20 minutes. Allow cupcakes to cool before frosting.

Cream Cheese Frosting:

1. In electric mixer, add cream cheese and butter. Beat until combined and smooth.

2. Add powdered sugar one cup at a time. Mix on medium/high speed until creamy.

3. Add vanilla extract and continue to mix.

4. Once everything is combined – frost your cupcakes! But make sure they’re cool!

Toasted Coconut: (2 Methods)

Oven Method-

1. Set oven to 325 degrees. Should take about 5-6 minutes to toast coconut.

2. Place coconut on a cookie sheet. Make sure to spread it out.

3. Stir every couple minutes to prevent the coconut from burning. Should be slightly browned.

4. Remove from oven and allow to cool for a few minutes.

Stove Top Method-

1. Place coconut in a skillet oven medium heat.

2. Stir frequently until coconut is slightly browned.

3. Remove from heat and transfer to bowl or plate. Allow to cool.

plate cupcake carrot

These cupcakes are great with Easter right around the corner. Enjoy this recipe and have fun!

ani heartThis princess is already licking her lips! Tasty cupcakes!

Bayley & Ani

Pumpkin Chocolate Chip Cupcakes

I’ll be honest, I’m not a huge fan of pumpkin pie. During the holidays you best believe you’ll come across countless numbers of pumpkin pies. Rarely do I venture down that road, no thank you. A Pumpkin Chocolate Chip Cupcake? Yes please. Although I rarely enjoy a slice of pumpkin pie, I do enjoy this pumpkin cupcake. This cupcake has a nice balance between the mini chocolate chips and the rich pumpkin flavor. The chocolate frosting adds the special kick to top it off. The chocolate/pumpkin combination is super – love this recipe!

P.S. – I love working with pumpkin. It’s easy to cook with, makes the house smell great, and reminds me of fall. If you’re a fall lover, try this recipe asap.

pumpkin cupcake

Ingredients:

1 cup Butter (room temperature)
3/4 cup Brown Sugar (firmly packed)
1/2 cup Sugar
4 eggs
2 cups Flour
1 tsp Baking Soda
1 tsp Baking Powder
1/2 tsp Salt
1/4 Ground Nutmeg
1/4 Ground Cloves
1 1/2 tsp Cinnamon
1 tsp Vanilla Extract
1 15 ounce can Canned Pumpkin
1 cup Mini Chocolate Chips

Chocolate Cream Cheese Frosting:

1 cup Butter
1 8 ounce package Cream Cheese
7 tbsp Unsweetened Cocoa Powder
1 1/2 tsp Vanilla Extract
3-4 cups Powdered Sugar

Straight out of the oven! Still warm!

Straight out of the oven! Still warm!

 

Directions:

1. Preheat oven to 350 degrees. Line cupcake pan. Makes about 18-20 cupcakes.

2. In electric mixer, beat butter on medium speed until smooth.

3. In a medium bowl mix flour, baking powder, baking soda, salt, nutmeg, cloves, and cinnamon. Set aside.

4. Add brown sugar and regular sugar to electric mixer.

Note: Remember to scrap down sides regularly.

5. Add eggs one at a time to electric mixer.

6. Gradually add flour mixture to electric mixer.

7. Add vanilla extract and pumpkin until well combined.

8. Stir in mini chocolate chips.

9. Fill cupcake cups about 2/3 full and bake for 18-20 minutes. Once finished let cool before frosting.

Chocolate Cream Cheese Frosting:

1. Whisk powdered sugar and cocoa in medium bowl. Set aside.

2. In electric mixer, cream butter and cream cheese on medium speed until smooth.

3. Add vanilla and continue to beat on medium speed.

4. Gradually add powdered sugar mixture to electric mixer. Mix until smooth and creamy.

5. Frost your cupcakes!

Note: I used left over mini chocolate chips for garnish. You can use other candy during the fall season!

Have fun!

pumpkin cupcake 2

Enjoy this sweet fall reminder!

– Bayley & Ani