Love Cupcake

Confetti Cupcakes

Okay so, these cupcakes are just fun!! They're made with fun fetti and when I saw them online I knew I had to make them. Now not only are they fun but, they are also delicious!!

Confetti Cupcakes

(adapted from Gimme Some Oven)

1 1/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

6 Tbsp unsalted butter, at room temperature

1 cup sugar

3 large egg whites

1 tsp vanilla extract

1/2 cup milk

1/4 cup rainbow sprinkles

 

1. Preheat the oven to 350F and line a 12 muffin cup pan with paper liners.

2. In a small bowl, combine the flour, baking powder and salt. Whisk together until combined and set aside. In a bowl of a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy. Add the egg whites to the bowl and beat until combined. Add in the vanilla and almond extracts and mix until they are incorporated. Add the dry ingredients, in three additions, alternating with the milk and beginning and ending with the dry ingredients. Mix until incorportaed. Fold in the sprinkles.

3. Fill each baking cup 2/3 full and bake for about 20 minutes or until a tootpick inserted comes cout clean. Allow to cool before frosting.

 

I used my favorite buttercream recipe and through in some raspberry extract instead of vanilla. Topped with more sprnkles and these cupcakes are ready to be devoured!

Lemon Cupcakes

I have been wanting to make these cupcakes all summer. Lemon cupcakes are delicious!! They're my hubby's fave. Anytime we visit a cupcake shop if they have them he'll have one.  I ended up making these for my father-in-law's birthday. And just like his son, he enjoyed them too.

Lemon Cupcakes

(from Style At Home website) 

1 1/4 cups cake flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup unsalted butter, at room temperature

1 cup sugar

2 large eggs, room temperature

1 tablespoon lemon juice

2 teaspoons grated lemon zest

1 teaspoon vanilla extract

1/2 cup whole milk

1. Preheat oven to 350F and line 12 muffin tin cups with paper cupcake liners. Sift the cake flour, baking powder, and salt into a medium bowl and set aside.

2. In a large bowl and using an electric mixer on medium speed, beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Scrape the sides of the bowl as needed. Add the eggs one at a time, mixing until each is blended into the batter and it looks creamy, about 1 minute. Add the lemon juice, lemon zest, and vanilla and beat for 2 minutes. if the eggs are cold, the mixture may look slightly curdled, which is fine. On low speed and in 3 additions (3 flour, 2 milk), add the flour and milk; alternating, but beginning and ending with flour. Mix just until the flour is incorporated and the batter looks smooth.

3. Fill each paper liner and bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 23 minutes. Allow cupcakes to cool completely in pan on a wire rack.

Lemon Cream Cheese Frosting

1/2 cup unsalted butter, room temperature

4 ounces cream cheese, at room temperature

2 teaspoons finely grated lemon peel

1 teaspoon vanilla extract

2 cups powdered sugar

1. In a large bowl, using an electric mixer on low speed, beat the butter, cream cheese, grated lemon peel, and vanilla until smooth and thoroughly blended, about 1 minute. Stop and scrape down the sides of the bowl as needed. Add the powdered sugar, mixing until smooth, about 1 minute, then beat on medium speed for about 1 minute to lighten the frosting further.

2. Pipe frosting onto the cupcakes. I used a Wilton 1M tip to make the swirls, it's also one of my fave tips.

Super delicious cupcakes and so easy to make. The only thing I would change is maybe add more lemon flavor, make it more lemony. Either way it's delicious!!

Marble Cupcakes

It was my Mom's birthday a couple of weeks ago and it was her turn to choose a cupcake for me to make and, she chose Marble Cupcakes. Super simple and super delicious!!

 

(The flower cupcakes were especially for my Mom so, she could blow out the candle)

Marble Cupcakes

(from Martha Stewart's Cupcake Book)

1 3/4 cups cake flour (not self-rising)

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup milk, room temperature

1/2 cup unsalted butter, at room temperature

1 cup granulated sugar

3 large eggs, room temperature

1 teaspoon pure vanilla extract

1/3 cup unsweetened Dutch process cocoa powder

1/4 cup boiling water

Confectioners' sugar, for dusting

1. Preheat oven to 350F. Line standard muffin tins with paper liners. Sift together cake flour, baking powder, and salt. Combine milk and cream.

2. With an electric mixer on medium-high speed, cream butter and granulated sugar until pale and fluffy. Add eggs, one at a time, beating until each egg is incorporated, scraping down sides of bowl as needed. Beat in vanilla. Add flour mixture in three batches, alternating with two additions of milk mixture and beating until combined.

3. To make chocolate batter, measure out 1 cup batter, and transfer to another bowl. Combine coca and the boiling water in a bowl. Stir into reserved 1 cup batter.

4. Fill prepared cups with alternating spoonfuls of vanilla and chocolate batter. Fill 3/4 full. Run the tip of a paring knife or wooden skewer through batter in a figure-eight motion to make swirls. Bake until tops are golden and  a cake tester inserted in centers comes out clean. About 20 minutes.

5. To finish, dust with confectioners' sugar.

These cupcakes were absolutely delicious. We all loved them. So moist and fluffy when you eat them. And really easy to make. Although because of reading the recipe too quickly and being excited to decorate these, we put the confectioners' sugar way before we served them so, the sugar melted into the cupcake. So, basically when you make these don't make my mistake and dust with confectioners' sugar right before serving. It's all good; the birthday girl was happy!!

Thanks for stopping by :)