This is take two of those yummy banana pudding cupcakes. I just made a few dozen for a friend and she requested that I use buttercream frosting instead. It turned out great and I’ll never make them another way! It’s light and fluffy and the banana flavor isn’t too strong, but complements the rest of the cupcake perfectly. And of course I started dreaming of the other ways I can use it next, like paired with a chocolate cupcake or maybe a banana split cupcake!
Directions:
Cream the shortening and butter with an electric mixer until fully combined. Add the vanilla and banana extract and mix together. Add the powdered sugar, one cup at a time. Mix at medium speed until combined and scrape the sides of the bowl along the way. Add the milk and continue to mix at medium speed until fluffy. Use immediately or keep refrigerated in an air tight container up to two weeks, re-whipping before using.
Not gonna lie, these are some of the best cupcakes I’ve ever eaten. I baked these for someone who loves banana pudding and was so happy with the result. It’s a simple yellow cake with banana pudding in the center, a light whipped banana frosting, plus a vanilla wafer on the bottom and sprinkled on top.
Granted, I kinda messed up the frosting (didn’t have the fluff that I was going for) but it still tasted great. Semi-homemade desserts are so nice when you’re strapped for time but these are impressive and perfect for any banana pudding fan!
Banana Pudding Cupcakes
Ingredients: For the cake:
Box of vanilla wafers
Yellow cake mix, plus eggs, oil, water needed
For the filling:
Small box of instant banana pudding
1 3/4 cups milk
For the frosting:
Small box of instant banana pudding
1/4 cup powdered sugar
1 cup milk
8 oz tub of Cool Whip, thawed
Yield: 2 dozen cupcakes
Directions:
Preheat oven to 350 F. Line 24 muffin cups with liners and set aside.
Place a vanilla wafer in the bottom of each cupcake liner. Prepare cupcake batter as called for on box instructions and fill liners 2/3 full. Bake for 15-20 minutes or until cake springs back when lightly touched. Place on baking racks to cool.
While cupcakes cool, prepare frosting. In a large bowl, whisk together the milk, powdered sugar, and pudding mix. Gently fold in the Cool Whip until fully combined. Refrigerate for about an hour, or until ready to use.
To prepare the filling, whisk together the cold milk and banana pudding mix until thick, about 2 minutes. Once cupcakes are cool, core or cut a circle from the middle and fill with pudding.
In a large Ziploc bag, crush 2 dozen vanilla wafers. Spread or pipe on the frosting and sprinkle with crushed vanilla wafers. Store cupcakes in the refrigerator until ready to eat.
Sometimes you have those days where you can only halfway homemake something. You know what I mean – you commit to making something and want to make it impressive but truly don’t have the extra time or energy to devote. Well friends, there’s nothing wrong with that! Sometimes a box mix is your best friend and is easy to doctor up to create something amazing.
For these cupcakes, I used a basic Devil’s Food box mix but wanted to add a tasty homemade frosting that would set it off. I remembered this frosting recipe and knew it’d be the perfect thing to top these cupcakes. And who doesn’t love the flavor of cookies and cream?
This frosting is so light and fluffy and when you add the cookie crumbs, it tastes just like an Oreo cloud of goodness. Then top it with a cookie piece and you have yourself some lovely and delicious cupcakes that are sure to impress!
Directions:
In the clean bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.
Scoop the mixture into a pastry bag and pipe frosting decoratively on top of the cupcakes after they’ve cooled completely. Garnish with cookie halves or pieces.
I have to be honest – these cupcakes are one of the most amazing things I’ve ever made. They weren’t terribly hard, they just take some time and patience. You have the three classic flavors layered together – the graham cracker crust, the chocolate cupcake, and the marshmallow frosting. It makes for an impressive (and delicious) bite when you dig in. Also, if you’re in a crunch, you can absolutely use a boxed cake mix instead. No one will know…or care, to be honest!
I was way excited to use my handy kitchen torch – oh how I’ve missed you! But a word to the wise, be careful when toasting the frosting – if you get too close to the cupcake paper, you’ll have some little flames to extinguish. You don’t have to toast the frosting, but if possible, please do.
By the way, am I the only one who can’t eat anything s’more related without thinking of the classic scene from The Sandlot? Here’s some nostalgia for you. You’re welcome. And “you’re killing me, Smalls!”
S’more Cupcakes
Ingredients: For the graham cracker crust:
1 1/2 cups graham cracker crumbs
1/4 cup sugar
5 1/3 Tbsp unsalted butter, melted
For the cake:
1/2 cup plus 1 Tbsp Dutch-process cocoa powder
1/2 cup plus 1 Tbsp hot water
2 1/4 cups all-purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
1/2 tsp salt
2 sticks plus 1 Tbsp unsalted butter, at room temperature
1 2/3 cups sugar
3 large eggs, at room temperature
1 Tbsp vanilla extract
3/4 cup sour cream
For the frosting:
4 large egg whites, at room temperature
1 cup sugar
1/4 tsp cream of tartar
1 tsp vanilla extract
Yield: 2 dozen cupcakes
Directions: Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a small mixing bowl, combine the graham cracker crumbs, sugar and melted butter; mix well with a fork. Drop about 1 Tablespoon of the graham cracker mixture in the bottom of each cupcake liner and press down to line the bottom. (Note: The bottom of a small cup or bottle works well here.) Bake for 5 minutes. Remove from the oven, and maintain the oven temperature.
In a small bowl, combine the cocoa powder and hot water and whisk until smooth. In another medium bowl combine the flour, baking soda, baking powder, and salt, and whisk to blend. Combine the butter and sugar in a medium saucepan set over medium heat. Cook, stirring occasionally, until the mixture is smooth and the butter is completely melted. Transfer the mixture to the bowl of an electric mixer and beat on medium-low speed until the mixture is cool, about 4-5 minutes. Add the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed. Blend in the vanilla and then the cocoa mixture until smooth. With the mixer on low speed, add the flour mixture in three additions alternating with the sour cream, beginning and ending with the dry ingredients and mixing each addition just until incorporated.
Divide the batter evenly between the prepared liners, filling each about ¾-full. Bake until a toothpick inserted in the center comes out clean, about 18 minutes, rotating the pans halfway through baking. Let cool in the pan about 5-10 minutes, then transfer to a wire rack to cool completely.
To make the frosting, combine the egg whites, sugar and cream of tartar in a bowl set over a pan of a few inches of simmering water. (Note: I use my clean, dry mixer bowl right off the bat to avoid dirtying two bowls.) Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Transfer the frosting to a pastry bag fitted with a decorative tip. Brown with a kitchen torch and garnish with chocolate and graham cracker pieces if wanted.
I (somewhat) apologize for all the sweet recipes heading your way. I promise I do cook savory food too! But these desserts are too delicious not to share. I made these cupcakes for a recent Birthday and had actually never made German chocolate cake before. It was surprisingly easy, especially the German chocolate frosting which I was unsure of when I started. The cupcakes are made from a doctored up cake mix, but you could totally go for the gold and make it all from scratch.
I loved the idea of creating a gooey coconut and pecan “nest” on top of each cupcake, surrounded by the rich chocolate buttercream. You get all of the traditional German chocolate cake components with a cute and creative twist!
PS: I was actually baking for two Birthdays so made half of the cupcakes German chocolate and half were girly double chocolate with extra chocolate frosting and pretty pink pearl sprinkles!
German Chocolate Cupcakes
Ingredients:
Chocolate Cake:
1 box Devil’s Food Cake Mix
3 eggs
1/2 cup vegetable oil
1 tsp vanilla extract
3/4 cup buttermilk
1 cup sour cream
German Chocolate Frosting:
1 cup evaporated milk
1 cup sugar
3 egg yolk, lightly beaten
1/2 cup butter
1 1/2 tsp vanilla extract
1 1/2 cup chopped pecans
1 1/2 cup flaked coconut
Chocolate Buttercream:
4 oz cream cheese
1/2 cup butter
2/3 cup unsweetened cocoa
3 cups powdered sugar
2 tsp vanilla extract
1 Tbsp milk or cream (if needed)
Yield: 20-24 cupcakes
Directions:
Preheat oven to 350 degrees and line two muffin tins with 20-24 cupcake liners.
In a large bowl, gently combine oil, eggs and vanilla extract. Sift (for easy mixing) in about 1/3 of the cake mix and stir until combined. Add buttermilk and stir until combined. Add another third of the cake mix (again, sifting for easy stirring). Add sour cream, then final third of cake mix. Fill cupcake liners 3/4 full and bake for 18-22 minutes or until an inserted toothpick comes out clean.
For the German chocolate frosting: On medium heat in a sauce pan, constantly stir evaporated milk, sugar, egg yolks, and butter until thickened. (Basically, until it boils and it will take approximately 15 minutes.) Stir in vanilla extract, pecans, and coconut. Let cool.
For the chocolate buttercream: Beat cream cheese and butter for 4 minutes. Add cocoa, powdered sugar, and vanilla extract. Let beat for 3 minutes. If it is too thick, add milk. If it is too thin, add powdered sugar. Or if it is not dark enough, add more cocoa.
Pipe the chocolate buttercream around the edge of the cupcakes to create a barrier, and scoop a small amount of cooled German chocolate frosting into the center.
These beauties were for my coworker Sarah’s birthday and were the perfect balance of sweet and salty. I tried a different chocolate cupcake recipe than my usual, and they turned out great. Very moist and not too rich. I really whipped the frosting to give it a lighter texture and avoid a heavy dessert.
This recipe does call for you to make some homemade caramel sauce for the frosting. But if you don’t have the time, you could definitely skip those steps and just add some store bought caramel sauce. And if you have some extra sauce? Why not drizzle some on top for more color and a sticky sweet finish! If you really like a salty frosting, you could always sprinkle some sea salt on top for another level of texture and taste.
Chocolate Cupcakes with Salted Caramel Frosting
Ingredients:
For the cupcakes: 1 1/3 cups all-purpose flour
1/4 tsp baking soda
2 tsp baking powder
3/4 cup unsweetened cocoa powder
1/8 tsp salt
3 Tbsp butter, softened
1 1/2 cups white sugar
2 eggs
3/4 tsp vanilla extract
1 cup milk
For the frosting:
1/4 cup sugar
2 Tbsp water
1/4 cup heavy cream
1 tsp vanilla extract
Directions:
For the cupcakes: Preheat oven to 350 degrees F. Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa, and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full.
Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Set aside to cool before frosting.
For the frosting: Combine the sugar & water in a small saucepan. Bring to a boil & cook, without stirring, until it turns a dark amber color, about 6-7 minutes. Remove from the heat & slowly stir in the heavy cream & vanilla. The mixture will bubble up quite a bit, so do this slowly, stirring as you pour! Set aside until cool to the touch. (if using store bought caramel sauce, simply skip this section!)
Beat the butter & salt in a mixer, fitted with the paddle attachment, on medium speed, until light & fluffy. Reduce the speed to low & add the powdered sugar. Beat until completely incorporated. Turn off the mixer, scrape down the bowl & pour in the caramel. Turn the mixer back on & beat until light & fluffy. If the frosting isn’t thick enough, add more powdered sugar, a little at a time, until you get the right texture.
Frost your cooled cupcakes, drizzle with extra caramel sauce if wanted, and enjoy!
These are the girliest cupcakes I’ve ever made – they’re so delicious and cute to boot! I co-hosted a desserts bridal shower recently and as you can imagine, went overboard with the baking. I tried to stick with green, pink, and a little yellow – the wedding colors – and these cupcakes were perfect for the pink component. Since I planned to go on a baking spree, I wanted these cupcakes to be great but not too complicated. Hence, they’re not totally homemade, but who can even tell? They still look gourmet!
The lovely Emily Curran took some photos that really highlighted these beauties:
Hope you’ll try these easy and yummy cupcakes for your next girly event! (The recipe for those lemon cookies will come next!)
Pink Champagne Cupcakes
Ingredients:
For the cupcakes:
1 box white cake mix
3 egg whites
1 1/4 cup pink champagne
1/3 cup oil
3 or 4 drops red food coloring
For the frosting:
3/4 cup champagne
1 stick butter, softened
3 cups powdered sugar
3 Tbsp strawberry puree
1/2 tsp vanilla
Yield: 18-20 cupcakes
Directions:
For the cupcakes, mix the ingredients together and bake according to the directions on the box. Let them cool completely before frosting.
For the frosting, beat the butter and sugar together on high with a mixer until light and fluffy. Add the champagne, strawberry puree, and vanilla and mix until combined. If frosting is too runny, add additional powdered sugar until you reach the desired texture. Or if too stiff, add more champagne. Frost the cooled cupcakes and garnish as you like!
I made these cupcakes a while back for a coworker’s birthday and they were delicious! The cake is so moist with a deep chocolate flavor that perfectly complements the peanut butter frosting. I had bought a bag of those Mini Reese’s Peanut Butter Cups to top them off, but sadly they accidentally melted in my car, so I just added a little chocolate chip instead! The frosting really impressed me – it had a great texture, not too creamy and not too stiff, and the peanut butter flavor wasn’t too overwhelming like I was afraid of. Now I just need to work on my piping skills! To all the peanut butter and chocolate fans out there – enjoy!
Chocolate Cupcakes with Peanut Butter Buttercream Frosting
Ingredients:
For the cupcakes:
3/4 cup unsweetened cocoa powder
1 and 1/2 cups all-purpose flour
1 and 1/2 cups sugar
1 and 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 Tbsp vegetable oil
1 tsp vanilla extract
For the frosting:
1/3 cup shortening
1/3 cup butter, softened
3/4 cup peanut butter
1 tsp vanilla extract
4 cups powdered sugar, sifted
4 to 6 Tbsp milk
Directions:
For the cupcakes:
To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a large mixing bowl, combine the cocoa powder, flour, sugar, baking soda, baking powder and salt; whisk well to blend. Add the eggs, warm water, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.
Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan 5-10 minutes, then transfer to a wire rack. Allow them to cool completely before frosting.
For the frosting:
Cream shortening and butter with a mixer. Add peanut butter and vanilla. Gradually add powdered sugar, one cup at a time, mixing well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk, one tablespoon at a time, and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Source: Cupcakes slightly adapted from Annie’s Eats, Frosting from Wilton
These cupcakes were another Birthday treat for a coworker. I’ve made them once before and they are SO spectacular! The chocolate and Kahlua combo with a hint of coffee makes for an amazing flavor profile. I wanted to eat all of these by myself, but then remembered it wasn’t my Birthday and I had to share.
One thing to note – if you’re not used to making cake from scratch, this cake batter might seem too watery and thin. I thought it was odd myself, so I actually baked a test cupcake just to make sure! However, the result is perfect and moist and SO much better than a box mix. (and not much harder to make!)
Chocolate Cupcakes with Kahlua Buttercream Frosting
Ingredients: For the cupcakes:
3/4 cup unsweetened cocoa powder 1 Tbsp instant coffee
1 and 1/2 cups all-purpose flour
1 and 1/2 cups sugar
1 and 1/2 tsp baking soda
3/4 tsp baking powder
3/4 tsp salt
2 large eggs
3/4 cup warm water
3/4 cup buttermilk
3 Tbsp vegetable oil
1 tsp vanilla extract
For the frosting:
12 Tbsp unsalted butter, softened
4 cups confectioners’ sugar
7-8 Tbsp Kahlua liqueur
2 Tbsp heavy cream
Directions: To make the cupcakes, preheat the oven to 350˚ F. Line standard cupcake pans with paper liners. In a large mixing bowl, combine the cocoa powder, instant coffee, flour, sugar, baking soda, baking powder and salt; whisk well to blend. Add the eggs, warm water, buttermilk, vegetable oil, and vanilla extract to the bowl with the dry ingredients and mix on medium-high speed until smooth, 2-3 minutes, scraping down the sides of the bowl as needed.
Divide the batter evenly between the prepared cupcake liners, filling about 2/3 full. Bake until the tops spring back when pressed lightly, about 18-20 minutes, rotating the pans halfway through baking. Let cool in the pan 5-10 minutes, then transfer to a wire rack. Allow them to cool completely.
To make the frosting, beat the butter in the bowl of an electric mixer until smooth and fluffy, about 2 minutes. Mix in the confectioners’ sugar until incorporated. Add in the Kahlua and beat on medium speed until well blended. Add in the heavy cream and beat on medium-high speed for about 4 minutes, until light and fluffy. Frost cooled cupcakes as desired.
Source: Slightly adapted from my favorite cupcake maker, Annie’s Eats
These cupcakes were made to celebrate the Birthdays of two lovely coworkers of mine. (On a side note, becoming the Birthday dessert fairy is quite fun! ) The moist and spicy cake mixed with the creamy frosting made for a rich and delicious treat. You can also leave some unfrosted and eat them as an “almost” breakfast food.
Carrot Cupcakes with Cream Cheese Frosting
Ingredients:
For the Cupcakes:
2 1/2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp baking soda
1 1/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground cloves
1/2 tsp salt
1 lb (6-7 medium) carrots, peeled and grated
1 1/2 cups sugar
1/2 cup light brown sugar
4 large eggs
1 1/2 cups canola, safflower, or vegetable oil
For the Frosting:
12 oz cream cheese, softened
7 1/2 Tbsp unsalted butter, at room temperature
1 Tbsp vanilla extract
3 3/4 cups confectioners’ sugar
Directions:
Preheat the oven to 350° F. Line two cupcake pans with paper liners. In a medium mixing bowl, combine the flour, baking powder, baking soda, spices and salt; whisk together and set aside.
Grate the carrots using a food processor (the faster & easier way) or a grater. Combine the sugars, eggs, and oils in a bowl and mix together. Add the dry ingredients a little at a time, mixing until smooth. Add the carrots and mix until well combined. (can be done by hand or using a stand/hand mixer)
Scoop the mixture evenly into the prepared cupcake liners. (about 3/4 full) Bake for about 20-24 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan at least 5 minutes, then transfer to a wire rack to cool completely.
To make the frosting, in the bowl of a stand mixer fitted with the paddle attachment beat the cream cheese and butter on medium-high speed until well combined and smooth, about 2-3 minutes. (or using a hand mixer) Mix in the vanilla extract. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired.
Source: Slightly adapted from the way Annie’s Eats makes them
