blueberry cupcakes with lemon buttercream frosting and blueberry sauce! 1 1/2 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 1/4 cup butter, melted 2 Tbsp vegetable oil 1 cup granulated sugar 1 large egg 1 tsp vanilla extract 1 1/2 tsp lemon zest (the zest of about 1 large lemon or 1 1/2 small lemons) 1/4 cup sour cream 2/3 cup buttermilk 1 cup frozen blueberries recipe at the source!
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blueberry cupcakes with lemon buttercream frosting and blueberry sauce!

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup butter, melted
  • 2 Tbsp vegetable oil
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/2 tsp lemon zest (the zest of about 1 large lemon or 1 1/2 small lemons)
  • 1/4 cup sour cream
  • 2/3 cup buttermilk
  • 1 cup frozen blueberries

recipe at the source!

Source: foodboners

mango chocolate cupcakes! Scant 3/8 cup milk Scant ½ tablespoon white distilled vinegar 6 tablespoons unsweetened cocoa powder ¾ cups all-purpose flour ¾ cups sugar ¾ teaspoons baking soda ¼ teaspoon plus 1 dash baking powder ¼ teaspoon plus 1 dash teaspoon salt 1 large eggs 6 tablespoons cup warm water 1½ tablespoons canola oil ½ teaspoon pure vanilla extract recipe at the source!
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mango chocolate cupcakes!

  • Scant 3/8 cup milk
  • Scant ½ tablespoon white distilled vinegar
  • 6 tablespoons unsweetened cocoa powder
  • ¾ cups all-purpose flour
  • ¾ cups sugar
  • ¾ teaspoons baking soda
  • ¼ teaspoon plus 1 dash baking powder
  • ¼ teaspoon plus 1 dash teaspoon salt
  • 1 large eggs
  • 6 tablespoons cup warm water
  • 1½ tablespoons canola oil
  • ½ teaspoon pure vanilla extract

recipe at the source!

Source: snixykitchen.wordpress.com

chocolate mint cupcakes! Batter 1 1/2 cups boiling water 3/4 cup unsweetened cocoa 1 1/4 cups sugar 6 Tbsp unsalted butter, softened 1/8 tsp peppermint extract 2 large eggs 1 2/3 cups flour 1 tsp baking soda 3/4 tsp baking powder 1/4 tsp salt Peppermint Buttercream 3/4 cup unsalted butter, at room temperature 2 1/4 cups powdered sugar 1/8 – 1/4 tsp peppermint extract (depending on your preference) recipe at the source!
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chocolate mint cupcakes!

Batter

  • 1 1/2 cups boiling water
  • 3/4 cup unsweetened cocoa
  • 1 1/4 cups sugar
  • 6 Tbsp unsalted butter, softened
  • 1/8 tsp peppermint extract
  • 2 large eggs
  • 1 2/3 cups flour
  • 1 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt

Peppermint Buttercream

  • 3/4 cup unsalted butter, at room temperature
  • 2 1/4 cups powdered sugar
  • 1/8 – 1/4 tsp peppermint extract (depending on your preference)

recipe at the source!

Source: foodboners

coconut salted caramel chocolate cupcakes - gluten free! 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed 4 eggs 1 T vanilla extract 5 T coconut oil, or unsalted butter (softened) 3/4 c brown sugar 5 T cocoa powder (I used Hershey’s) 1 t baking powder 1/2 t baking soda Salted Caramel (see link below) Vanilla Coconut Frosting (see note below) ____ Line muffin tins with cupcake liners, and preheat your oven to 350°F. Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth. Add the cocoa powder, baking powder, and baking soda, and blend until combined. Divide batter between the muffin cups. Bake for 20-25 minutes, or until cake tester comes out clean. Cool in pan for a few minutes, then remove and cool completely on a rack. Cut a small hole into the top of the cupcake (I used the back of a decorating tip for piping frosting). Pour 1-2 t of Salted Caramel into the hole on the top of each cupcake, letting it soak in as you fill it. Frost with the Vanilla Coconut Frosting and drizzle with more Salted Caramel. Note - to make the Vanilla Coconut Frosting, using an electric mixer on medium to high speed, beat the 1/4 c (half a stick) butter and 1/2 c coconut oil until creamy (you can use more or all butter, if you like, but then you may want to add some coconut extract if you want that coconut flavor). Reduce the speed to low, add 2 c confectioners sugar that has been sifted, and beat until combined. Add 1 t vanilla, increase speed to high, and beat until creamy and fluffy. (source!)
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coconut salted caramel chocolate cupcakes - gluten free!

  • 1 (15.5 oz) can of reduced sodium black beans, drained and rinsed
  • 4 eggs
  • 1 T vanilla extract
  • 5 T coconut oil, or unsalted butter (softened)
  • 3/4 c brown sugar
  • 5 T cocoa powder (I used Hershey’s)
  • 1 t baking powder
  • 1/2 t baking soda
  • Salted Caramel (see link below)
  • Vanilla Coconut Frosting (see note below)
____
  1. Line muffin tins with cupcake liners, and preheat your oven to 350°F.
  2. Combine the first five ingredients (through brown sugar) in your blender, and blend until smooth.
  3. Add the cocoa powder, baking powder, and baking soda, and blend until combined.
  4. Divide batter between the muffin cups.
  5. Bake for 20-25 minutes, or until cake tester comes out clean.
  6. Cool in pan for a few minutes, then remove and cool completely on a rack.
  7. Cut a small hole into the top of the cupcake (I used the back of a decorating tip for piping frosting).
  8. Pour 1-2 t of Salted Caramel into the hole on the top of each cupcake, letting it soak in as you fill it.
  9. Frost with the Vanilla Coconut Frosting and drizzle with more Salted Caramel.
Note - to make the Vanilla Coconut Frosting, using an electric mixer on medium to high speed, beat the 1/4 c (half a stick) butter and 1/2 c coconut oil until creamy (you can use more or all butter, if you like, but then you may want to add some coconut extract if you want that coconut flavor). Reduce the speed to low, add 2 c confectioners sugar that has been sifted, and beat until combined. Add 1 t vanilla, increase speed to high, and beat until creamy and fluffy.

(source!)

Source: foodboners

mini chocolate peanut butter cupcakes! cupcakes: 1 cup butter, softened 1 cup sugar 1 1/2 cups flour 1 1/2 tsp. baking powder 4 tbsp. Cocoa powder 4 eggs 1/2 cup buttermilk 1 tsp. vanilla extract  frosting: 6 tbsp. butter (room temperature) 2 1/2 cups powdered sugar 1/2 tsp. salt1 cup creamy peanut butter 1/2 tsp. vanilla Milk to achieve desired consistency (about 1/2 cup) ____ cupcakes: Preheat the oven to 350 degrees F. Cream butter and cocoa powder until completely combined. Add sugar and beat well.  Add eggs and vanilla. Add baking powder and half of flour. Add buttermilk and combine. Add remaining flour and mix until combined. Fill lined mini cupcake tins 2/3 full. (I put the batter into a gallon sized plastic bag, cut the tip of the bag off, and pipe the batter into the cupcake tins.) Do not overfill the cupcake tins! Bake for 12 minutes, or until inserted toothpick comes out clean. Remove from pan and allow to cool completely. frosting: Cream butter and peanut butter. Add vanilla and salt. Gradually add powdered sugar by 1/2 cup, alternating with splash of milk until desired consistency is achieved. Frost cooled cupcakes. Melt baking chocolate to drizzle on the top of cupcakes. Sprinkle with mini chocolate chips.  (source!)
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mini chocolate peanut butter cupcakes!

cupcakes:

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 1/2 cups flour
  • 1 1/2 tsp. baking powder
  • 4 tbsp. Cocoa powder
  • 4 eggs
  • 1/2 cup buttermilk
  • 1 tsp. vanilla extract 
frosting:
  • 6 tbsp. butter (room temperature)
  • 2 1/2 cups powdered sugar
  • 1/2 tsp. salt1 cup creamy peanut butter
  • 1/2 tsp. vanilla
  • Milk to achieve desired consistency (about 1/2 cup)
____

cupcakes:

  1. Preheat the oven to 350 degrees F.
  2. Cream butter and cocoa powder until completely combined.
  3. Add sugar and beat well. 
  4. Add eggs and vanilla.
  5. Add baking powder and half of flour.
  6. Add buttermilk and combine.
  7. Add remaining flour and mix until combined.
  8. Fill lined mini cupcake tins 2/3 full. (I put the batter into a gallon sized plastic bag, cut the tip of the bag off, and pipe the batter into the cupcake tins.) Do not overfill the cupcake tins!
  9. Bake for 12 minutes, or until inserted toothpick comes out clean.
  10. Remove from pan and allow to cool completely.
frosting:
  1. Cream butter and peanut butter.
  2. Add vanilla and salt.
  3. Gradually add powdered sugar by 1/2 cup, alternating with splash of milk until desired consistency is achieved.
  4. Frost cooled cupcakes.
  5. Melt baking chocolate to drizzle on the top of cupcakes. Sprinkle with mini chocolate chips. 

(source!)

Source: foodboners

one minute microwave cupcakes! cupcakes: 1/4 cup dark chocolate chips 2 tbs butter 1 egg 1 tbs oil 1/4 cup sugar pinch of salt 2 tbs cocoa powder (unsweetened) 2 tbs flour 1/8 tsp baking powder Frosting: 1/2 cup (4oz) cream cheese 3 tbs milk 1/3 cup powdered sugar 2 tbs cocoa powder ____ In a microwave safe bowl, add the chocolate chips and the butter. Microwave for 20 seconds, stir and repeat until melted. In a separate bowl, add the egg, oil, sugar and salt and beat with a fork until well combined. Add the melted chocolate and stir again.  Sprinkle the cocoa powder, flour and baking powder over the egg mixture and stir again with the fork until well combined. Distribute equally between three baking cups (standard cupcake papers will not work). I also added 4 chocolate chips to the very center of each cupcake to make a bit of a molten center.  Microwave on high for 1 to 1.5 minutes. The “cooking” time will depend largely on the power of your microwave. Mine took 1 minute 15 seconds. You want to let the cupcake cool a bit because right out of the microwave they are screaming hot. While they cool, make the frosting. Add the milk and the cream cheese to a bowl and beat on high until smooth and creamy. Then add the powdered sugar and the cocoa powder and beat until combined. Add the frosting to a zip lock bag and cut about 1/2 inch off the bottom corner. Pipe the frosting into the cupcake. Serve with a fork. Eat immediately. Right away. I’m serious. (source!)
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one minute microwave cupcakes!

cupcakes:

  • 1/4 cup dark chocolate chips
  • 2 tbs butter
  • 1 egg
  • 1 tbs oil
  • 1/4 cup sugar
  • pinch of salt
  • 2 tbs cocoa powder (unsweetened)
  • 2 tbs flour
  • 1/8 tsp baking powder

Frosting:

  • 1/2 cup (4oz) cream cheese
  • 3 tbs milk
  • 1/3 cup powdered sugar
  • 2 tbs cocoa powder
____
  1. In a microwave safe bowl, add the chocolate chips and the butter. Microwave for 20 seconds, stir and repeat until melted.
  2. In a separate bowl, add the egg, oil, sugar and salt and beat with a fork until well combined. Add the melted chocolate and stir again. 
  3. Sprinkle the cocoa powder, flour and baking powder over the egg mixture and stir again with the fork until well combined.
  4. Distribute equally between three baking cups (standard cupcake papers will not work). I also added 4 chocolate chips to the very center of each cupcake to make a bit of a molten center. 
  5. Microwave on high for 1 to 1.5 minutes. The “cooking” time will depend largely on the power of your microwave. Mine took 1 minute 15 seconds.
  6. You want to let the cupcake cool a bit because right out of the microwave they are screaming hot. While they cool, make the frosting. Add the milk and the cream cheese to a bowl and beat on high until smooth and creamy. Then add the powdered sugar and the cocoa powder and beat until combined. Add the frosting to a zip lock bag and cut about 1/2 inch off the bottom corner. Pipe the frosting into the cupcake. Serve with a fork.
  7. Eat immediately. Right away. I’m serious.

(source!)

Source: foodboners

bubblegum cupcakes! One boxed white cake mix (with oil, eggs and water to make according to package) Blue food coloring- I use Wiltons icing colors for bright color that doesn’t change the consistency of things. One packet of Frosting Creations Bubble Gum Flavor 1 stick of salted butter 1 stick of unsalted butter 1 1/2 c. powdered sugar 1 t. vanilla 18-24 gumballs ____ Make cake mix according to package, add food coloring and fill 18-24 cupcake liners (in a cupcake tin) with batter. (most cake mixes say they make 24 cupcakes….I like big cupcakes so I usually aim for 18!) Bake according to package and cool completely. Beat together (softened!) butters with vanilla and powdered sugar. Beat on high until light and fluffy frosting develops. Add bubble gum flavor packet to frosting and beat until well combined. Cut a corner off a large zip-top bag and press a large Star shaped decorating tip into the hole.   Spoon frosting into bag and seal top. Carefully pipe frosting evenly over cupcakes (this recipe frosts 18 cupcakes perfectly as pictured— you will need to use a little less to cover 24). Top each cupcake with a fun and colorful gumball! (source!)
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bubblegum cupcakes!

  • One boxed white cake mix (with oil, eggs and water to make according to package)
  • Blue food coloring- I use Wiltons icing colors for bright color that doesn’t change the consistency of things.
  • One packet of Frosting Creations Bubble Gum Flavor
  • 1 stick of salted butter
  • 1 stick of unsalted butter
  • 1 1/2 c. powdered sugar
  • 1 t. vanilla
  • 18-24 gumballs
____
  1. Make cake mix according to package, add food coloring and fill 18-24 cupcake liners (in a cupcake tin) with batter. (most cake mixes say they make 24 cupcakes….I like big cupcakes so I usually aim for 18!)
  2. Bake according to package and cool completely.
  3. Beat together (softened!) butters with vanilla and powdered sugar. Beat on high until light and fluffy frosting develops.
  4. Add bubble gum flavor packet to frosting and beat until well combined.
  5. Cut a corner off a large zip-top bag and press a large Star shaped decorating tip into the hole.  
  6. Spoon frosting into bag and seal top.
  7. Carefully pipe frosting evenly over cupcakes (this recipe frosts 18 cupcakes perfectly as pictured— you will need to use a little less to cover 24).
  8. Top each cupcake with a fun and colorful gumball!

(source!)

Source: foodboners

black raspberry cream cupcakes! One box of Betty Crocker Fun Da-Middles cupcake mix (Chocolate with white cream filling) Oil, water and eggs to make mix according to box. 1/3 c. black raspberry jam 1 stick of salted butter (room temp) 1 stick of unsalted butter (room temp) 1 1/2c. powdered sugar 3 t. raspberry extract flavoring (use vanilla if making just plain frosting) Wiltons Icing Color- Violet 12 large blackberries Edible Glitter, White ____ Make cupcakes according to package. Distribute white cream filling according to package. Place 1/3c. black raspberry jam in a zip top bag.  Clip a corner and pipe about 1 t. over cream filling in each cup. Finish distributing batter over the top, according to package. Bake according to package. Cool completely. Place both sticks of (room temp!) butter in a mixing bowl with the powdered sugar, and flavoring. Beat on high until creamy, smooth and thick. Add coloring until desired frosting shade is reached. Clip the corner of a zip top bag and insert a piping tip (or use a piping bag if you want).  Fill bag with frosting and pipe over cupcakes (Megan recommended this video on You Tube for piping techniques). Place a washed and DRY Blackberry on the top of each cupcake and sprinkle with edible glitter. (The glitter didn’t show up well in my pictures but it adds SO much to the finished product– I loved it!) Store in a cool dry place. (source!)
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black raspberry cream cupcakes!
  • One box of Betty Crocker Fun Da-Middles cupcake mix (Chocolate with white cream filling)
  • Oil, water and eggs to make mix according to box.
  • 1/3 c. black raspberry jam
  • 1 stick of salted butter (room temp)
  • 1 stick of unsalted butter (room temp)
  • 1 1/2c. powdered sugar
  • 3 t. raspberry extract flavoring (use vanilla if making just plain frosting)
  • Wiltons Icing Color- Violet
  • 12 large blackberries
  • Edible Glitter, White
____
  1. Make cupcakes according to package.
  2. Distribute white cream filling according to package.
  3. Place 1/3c. black raspberry jam in a zip top bag.  Clip a corner and pipe about 1 t. over cream filling in each cup.
  4. Finish distributing batter over the top, according to package.
  5. Bake according to package.
  6. Cool completely.
  7. Place both sticks of (room temp!) butter in a mixing bowl with the powdered sugar, and flavoring.
  8. Beat on high until creamy, smooth and thick.
  9. Add coloring until desired frosting shade is reached.
  10. Clip the corner of a zip top bag and insert a piping tip (or use a piping bag if you want).  Fill bag with frosting and pipe over cupcakes (Megan recommended this video on You Tube for piping techniques).
  11. Place a washed and DRY Blackberry on the top of each cupcake and sprinkle with edible glitter. (The glitter didn’t show up well in my pictures but it adds SO much to the finished product– I loved it!)
  12. Store in a cool dry place.

(source!)

Source: foodboners

chocolate cupcakes with salted caramel swiss buttercream! (source!)
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chocolate cupcakes with salted caramel swiss buttercream!

(source!)

Source: foodboners