{Guest Post} Double Chocolate Crescent Rolls

Today’s guest post comes from Katrina of In Katrina’s Kitchen!   A real treat to have such a sweet blogger guest posting today!

Double Chocolate Cresents Recipe via @KatrinasKitchen for JavaCupcake.com

We met earlier this year when we worked on a couple blog parties together.  I’m super thankful for Katrina stepping in for me today and making a these yummy double chocolate crescent rolls for you… I’m still not back into the swing of blogging since Dave left last weekend.

Before we get to the awesomeness that Katrina made for you today… I need to share with you some of my favorites from her blog!

Pumpkin Pie Cups from @KatrinasKitchen

Pumpkin Pie Candy Cups – totally making these this fall!

Peanut Butter Truffle Brownies #recipe from @KatrinasKitchen at www.inkatrinaskitchen.com

Peanut Butter Truffle Brownies – I’m a sucker for anything peanut butter & chocolate

Eggnog Snickerdoodles

Eggnog Snickerdoodles - Oh yeah… these are being added to the Christmas cookie rotation!

Make sure to visit In Katrina’s Kitchen for all kinds of delicious yummies!  Thanks again, Katrina for posting today!


Sometimes all you need is an oven full of crescents rolls to make the morning special. These classic crescent rolls filled with white chocolate cream cheese and drizzled with dark chocolate are a chocolate-lover’s breakfast dream come true!

Double Chocolate Cresents Recipe via @KatrinasKitchen for JavaCupcake.com

Hi! I’m Katrina- a wife and a mom in a house full of boys who like to eat. I’m happy to be here at Java Cupcake sharing my sweets! Betsy and I have connected over cupcakes (of course!) and through my website In Katrina’s Kitchen. It’s a baking blog where dessert is always served first. I would love to have you at my kitchen table!

We are in the middle of Back-to-School season here and I really just wanted to give you a simple way to dress up that first-day-of-school breakfast. My boys are hearty breakfast eaters and we usually have plenty of fruit, protein, and dairy getting the day started so I thought it would be fun to give them a little treat to go alongside breakfast this week. Think of these Double Chocolate Crescent Rolls as a breakfast dessert if you will. They are quick, easy and simple to adapt.

Double Chocolate Cresents Recipe via @KatrinasKitchen for JavaCupcake.com

These crescent rolls are filled with white chocolate cream cheese but you could sub in cream cheese sweetened with powdered sugar. Not into chocolate? Fill with strawberry jam and drizzle with a milk and powdered sugar glaze. Basically you’re going to buy some refrigerator rolls, stuff them with anything tasty you have on hand, and drizzle them with chocolate when they’re still warm and gooey inside. Coolest mom on the block!

Double Chocolate Crescent Rolls
Cook time
Total time
Serves: 8 crescent rolls
  • 1 can (8 oz) refrigerated crescent dinner rolls
  • 4 oz (about half a package) PHILADELPHIA White Chocolate Cream Cheese
  • ¼ Cup chocolate chips
  1. Heat oven to 350°F. Separate dough into 8 triangles.
  2. Place approximately 1 Tablespoon cream cheese on each triangle.
  3. Roll up each crescent, ending at the smallest tip of triangle. Place with tips down on ungreased cookie sheet.
  4. Bake 10-12 minutes or until golden brown.
  5. In a microwave-safe bowl melt chocolate chips on low to medium heat for 60 seconds. Stir and reutn to microwave for 10 second intervals until melted. Do not overheat.
  6. Immediately remove rolls from cookie sheet. Drizzle with melted chocolate and serve warm.

Meet Katrina of In Katrinas Kitchen

I would love to chat with you! You can find more of my sweets at In Katrina’s Kitchen. You can also connect with me on Facebook, Twitter, Pinterest, Instagram, and Google+.


Carrot Cupcakes + DIY Carrot Toppers

Carrot Cupcakes by JavaCupcake.com

It’s the week before Easter and I wanted to make something super special for my daughter to take to school to share with her teachers.  I’ve never made carrot cake before… honestly, I’ve never really eaten it either because usually when it’s served somewhere, it has nuts… and I’m allergic.  Boo.  So this carrot cupcakes have no nuts but LOTS of flavor!

I searched and searched and searched the internet for a recipe.  There are LOTS of carrot cake and cupcake recipes.  A LOT.  Some had pineapple, some apple sauce, some coconut or raisins.  WHICH DO I CHOOSE?!?!

Finally, I settled on this recipe from the Food Network – 24 Karrot Gold Cupcakes.  There wasn’t one negative review on the recipe, so that had to be a plus.  But – of course I couldn’t help but doctor it up a little bit and put my own spin on things.

They turned out SO YUM!  Why haven’t I made carrot cake before!?!?

Carrot Cupcakes by JavaCupcake.com

I also decided after seeing this tutorial by No Biggie for DIY carrot cupcake toppers that I wanted to make my own version of them to top these cupcakes! I mean how much more perfect are carrot cupcakes topped with carrots?  At the bottom of this post you’ll find my adaptation of this No Biggie’s tutorial!

Happy Easter!


Carrot Cupcakes
Prep time
Cook time
Total time
Serves: 18 cupcakes
Carrot Cupcakes
  • 2 cups flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 2 large eggs
  • 1 cup vegetable oil
  • ¾ cup sugar
  • ½ cup light brown sugar, packed
  • 1 tsp vanilla
  • ¼ cup crushed pineapple, strained (I also wrang it out in a paper towel to get as much juice out as I could)
  • ¼ cup milk
  • 2 cups grated carrots (2-3 large carrots)
Vanilla Bean Cream Cheese Frosting
  • 6oz cream cheese, room temperature
  • 6 Tbsp unsalted butter, room temperature
  • 1 Tbsp heavy whipping cream
  • 1 tsp vanilla extract
  • the seeds from 1 vanilla bean
  • pinch of salt
  • 3 cups powered sugar
Decorating Supplies
  • Disposable piping bag
  • large round piping tip
  • orange, green and yellow sprinkles
  • PEEPS bunnies
  • DIY Carrot Toppers
  • Sugar flowers
Carrot Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.
  3. In another large bowl, beat the eggs. Add the oil and mix together.
  4. Add the sugars and whisk until smooth and there are no more sugar clumps.
  5. Add the vanilla, pineapple, carrots and milk and whisk until combined.
  6. Add the wet ingredients to the dry ingredients. Fold until completely combined. Do not overmix.
  7. Fill cupcake liners ¾ full and bake 17-20 minutes or until a toothpick comes out clean.
  8. Cool in pan for 5 minutes before removing to a wire rack to cool completely.
Vanilla Bean Cream Cheese Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Add the vanilla bean seeds, vanilla extract, salt and heavy cream and beat until incorporated - about 2 minutes.
  3. Mix in the powdered sugar, one cup at a time, until smooth. Beat on high for 2 minutes.
  4. Using a large round tip fitted on a disposable piping bag, squeeze a large round dollop of frosting on to the top of each cupcake.
  5. Top cupcakes with sugar flowers, PEEPS bunnies and DIY carrots.

DIY Carrot Cupcake Toppers by JavaCupcake.com

For all the ins and outs to make these carrot cupcake toppers, visit No Biggie’s blog for the full tutorial!  I didn’t have all the supplies and tools she had to make them exactly the same, so I used what was in my house and I still think they turned out great!


  • Orange & green card stock
  • Lollipop sticks
  • Glue stick
  • Scissors


  • Cut strips of orange card stock the long length of your paper. I cut mine about 1/3″, but you can cut whatever size works best for you. If you use a paper that isn’t color on both sides, make sure that any lines you draw to help you cut your paper are not visible on the white side. (I learned this the hard way once I started assembling them and had to trim the edges so you couldn’t see my lines.)
  • Cut 3×2″ rectangles of green card stock.  Cut fringe up one side of the paper, making sure to leave about 1/4″ uncut.  (See pictures in the No Biggie tutorial for a better description.)
  • Spread the glue stick on the uncut length of the green card stock.  Wrap that tightly around the end of the lollipop stick and hold for 30 seconds for the glue to adhere.  Fray out the fringe.
  • Wrap the orange paper around the center of the lollipop stick and hold for 30 seconds.  Let go of the paper, it will be curled up like ribbon.  Glue the outer edge of the curled paper to the top of the stick at the base of the wrapped green fringe.   Glue the bottom inner edge about half way down the stick.  You may want to move the paper up/down or adjust it to how it looks best before gluing the bottom to the stick.  Hold the paper in place to let the glue adhere.

Wondering where I got some of these cupcake supplies?

Orange zigzag liners – Sweets & Treats Boutique
Sugar flowers – Lucks Food Decorating Company
Orange marshmallow bunnies – PEEPS & Co.

Peanut Butter Chocolate Cheesecake

I’ve never made a cheesecake before.  And, if I’m being honest here… I don’t really even like cheesecake.  I know.  I’m a CRAZY person for not liking cheesecake… but I just can’t get paste the cream cheese/sour flavor.  Yuck!

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-3

For our New Years Eve party with the neighbors, I wanted to make something special… but one of my neighbors doesn’t like cake (I call him CRAZY for not liking cake!) but he loves Reese’s!  So… how about a cheesecake!  And to make it even better, I’ll make it a peanut butter chocolate cheesecake! YESSSSS!!

Since I’ve never made one before, I needed to find a recipe.   Surprisingly enough, there weren’t many peanut butter chocolate cheesecake recipes to choose from on the web that looked 1)simple and 2)super delicious.  I finally decided to start with a recipe from Bake or Break and change it up a little to add a some JavaCupcake flair!

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-5

The original recipe called for peanuts in the cheesecake, but I decided I wanted a traditionally smooth cheesecake, no chunks… so I left those out.  It also called for a peanut butter crust, but since I wanted to add more chocolate to the cake, I used Peanut Butter Oreos in the crust instead of the Nutter Butters the recipe called for.  And finally, for a little added flair on top, instead of a little swirl of chocolate and peanut butter on top, I created a super thick layer of deliciousness that is peanut butter and chocolate! YUM!

Overall, this was a rich, creamy super full of flavor cheesecake where I just savored every bite!  I loved the crust and the layer of peanut butter and chocolate on top was perfect!


Peanut Butter Chocolate Cheesecake by JavaCupcake.com-2

Peanut Butter Chocolate Cheesecake
Prep time
Cook time
Serves: 1 10in cheesecake
Cookie Crust
  • 20 Peanut Butter Oreos
  • ½ cup peanuts
  • ½ cup butter, melted
  • parchment paper
Cheesecake Filling
  • 32oz cream cheese (4 8oz packages), room temperature
  • 1 cup dark brown sugar, packed
  • 3 Tbsp corn starch
  • 8oz (1/2 cup) sour cream
  • 5 large eggs
  • 2 tsp vanilla
  • ¾ cup cream peanut butter
  • 1 cup semi-sweet chocolate chips, melted
Peanut Butter & Chocolate Swirl Topping
  • 6oz white chocolate
  • 3 Tbsp creamy peanut butter
  • ¼ cup semi-sweet chocolate chips
  • 1 Tbsp unsalted butter
Cookie Crust
  1. Spray 10in springform pan with cooking spray and line with parchment paper. (I didn't do the parchment paper part, but wish I would have!)
  2. Place Oreo cookies and peanuts into a food processor. Process mixture until the texture is of a course meal.
  3. Add the melted butter and process until combined.
  4. Press mixture into bottom of the prepared pan.
Cheesecake Filling
  1. Preheat oven to 350 F degrees.
  2. Cream together the cream cheese, sugar, corn starch and sour cream. Scrape the sides and bottom of the bowl to ensure everything is combined.
  3. Add the eggs one at a time and mix well after each addition.
  4. Mix in the vanilla and peanut butter. Again, scrape the sides and bottom of the bowl to make sure everything is incorporated.
  5. Add the melted chocolate and mix until smooth.
  6. Pour on top of cookie crust and spread evenly.
  7. Bake for 15 minutes then reduce the temperature to 200 F degrees and cook for 2 hours.
  8. Run a knife around the edge of the cake to loosen it from the pan.
  9. Turn off oven and leave cheesecake in the oven for 2 more hours.
  10. Cover and refrigerate over night.
Peanut Butter and Chocolate Swirl
  1. In a double boiler, melt the peanut butter and white chocolate together until smooth. Remove from heat and set aside.
  2. In another double boiler, melt the semi-sweet chocolate and butter until smooth. Remove from heat and set aside.
  3. Take the cheesecake out of the refrigerator and remove the ring of the springform pan.
  4. If you can, remove the cheesecake from the pan and place on the plate you're serving on. There is where the parchment paper comes in handy. I didn't use parchment, so I just left the cheesecake on the pan and put that on my serving platter.
  5. Spread an even layer of the peanut butter mixture over the top of the cake, allowing it to drizzle down the sides.
  6. Drizzle the melted chocolate back and forth over the peanut butter. Using a toothpick, drawl circles/swirls to bring the peanut butter and chocolate mixture together in a swirly pattern. Don't overswirl! Simple is better!
  7. Chill several hours.
To serve:
  1. Place a long, thin knife in a tall cup of hot water. Wipe off the water.
  2. Cut into the cake and through the crust. Pull the knife straight out from the bottom of the cake, do not pull it up and out of the cake.
  3. Clean off the knife and dip it in the hot water again.
  4. Wipe off the excess water and repeat the cutting process again.
  5. You can cut each slice ahead of time and place it back on the platter if you're serving the cheesecake at a party or cut each slice and serve on a plate one at a time.

Peanut Butter Chocolate Cheesecake by JavaCupcake.com-4

How Not to Make Pumpkin Spice Pudding Cupcakes

This weekend, amongst the madness of just-paid Army wives and Thanksgiving shoppers at the Commissary, I spotted a box of Jell-O Pumpkin Spice Pudding!  *SQEEEEEEEEL*  I immediately tossed it into my basket and continued on my shopping.

Today… my husband is hungover.  A bottle of Johnny Walker and half a bottle of Glenlivet between him and his buddy Jody… well, they’re both not happy soldiers today.  Which means… I’m alone to bake whatever my little heart desires!

First, it was my second double batch of Holiday Chex Mix of the season… now it’s cupcakes… and after the cupcakes are done…  the roast, taters and carrots go in the oven!  Are you jealous yet? hehe  It’s a fabulous day to be in my kitchen!

So… the cupcakes.  I’ve said over and over how I’m not a “box mix” kinda baker.  But I find myself lately having a box “on hand” in my kitchen and well… whip up a batch of one-bowl cupcakes using it!  Eeeek.  Now that I have a box of pudding mix… I thought maybe the two might go together!  I thought a nice maple cream cheese frosting would go well with them too!  YUM!

WRONG.  Total disaster.  The batter started out okay…. had promise.  They baked, puffed up perfectly.  See… don’t they look pretty?

WRONG… they sunk.

I thought… well maybe, I can salvage them with frosting.  NOPE.  Wrong again.  I tasted the cupcakes and they were DISGUSTING!  They tasted like pudding… but nothing like cake!  No flavor and just GROSS! ACK!

Into the trash can they went.

I’ve learned my lesson.  NO MORE BOXED CAKE MIX!

And as for the pudding… I’ll stick to eating it out of the bowl and not in my cupcakes.

Here’s a picture of the ingredients I used…. so that you won’t make the same mistakes I did.

1 box cake mix
1 box pumpkin spice pudding
2 cups cold milk
1/2 cup pumpkin puree
1 tsp vanilla (not pictured)

SO… what did I do wrong? Any suggestions? How do you make your pudding cupcakes?


Spiced Pumpkin Cupcakes topped with Acorns

You know what I realized this weekend?  I haven’t posted a basic pumpkin cupcake recipe on my blog yet!  How can that be, right?  I’ve posted a bazillion other pumpkin recipes, including two other pumpkin cupcakes (but those were fancy), but not one that was just deliciously full of flavor and easy!  Enjoy these Spiced Pumpkin Cupcakes topped with Acorns!

So this weekend, my daughter’s Girl Scout troop is having a bake sale and I decided to take this opportunity to whip up a batch of Spiced Pumpkin Cupcakes with Cinnamon Cream Cheese frosting topped with handmade candy acorns!

The recipes for these cupcakes come from Annie’s Eats… but I’ve made it even simpler omitting the mixer and just using bowls and a whisk!

I’ve seen similar acorns topping cupcakes that used mini Nilla Wafers as the “lid” to the acorn, but since I didn’t have access to the the mini’s Nilla’s here… my husband spotted the mini Nutter Butter bites and I think they worked even better with these acorns!  The bites have a textured top which was more realistic and a peanut butter center which made attaching it to the Kiss even easier! No frosting “glue” required!

Not only are these cupcakes super simple to make and the acorns super fun and cute…  this entire cupcake is so delicious!  I will be bringing these to a Bake Sale today to support my daughter’s Girl Scout Troop!  I hope they sell out!


Spiced Pumpkin Cupcakes topped with Acorns
  • 2⅔ cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 1 15oz can pumpkin puree (not pumpkin pie mix)
  • 1 cup sugar
  • 1 cup brown sugar, packed
  • 1 cup vegetable oil
  • 1 tsp vanilla extract
  • 4 eggs, room temperature
  • 1 cup unsalted butter, room temperature
  • 8oz cream cheese, room temperature
  • 1lb powdered sugar, sifted
  • ¼ tsp cinnamon
  • pinch of salt
  • 1 tsp vanilla extract
  • Hershey Kiss chocolate candies
  • Nutter Butter Bites mini cookies
  • Mini chocolate chips
  1. In a medium bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves.
  2. In a large bowl, whisk together the sugars, oil, pumpkin puree and vanilla extract until smooth.
  3. One at a time, crack the eggs into the mixture and whisk until incorporated.
  4. In three parts, add the flour mixture and whisk just until combined. After all the flour has been added, give the batter a good 10 whisks. DO NOT OVER MIX though!
  5. Fill cupcake liners ⅔ full and bake for 17-19 minutes or until a toothpick comes out clean.
  6. Leave cupcakes in pan at least 5 minutes before removing to a wire rack to cool completely before frosting.
  1. In the bowl of your stand mixer, beat the cream cheese and butter together.
  2. Add the sifted flour 1 cup at a time and beat until smooth.
  3. Mix in the vanilla and cinnamon.
  4. Scrape the sides of the bowl and mix on high for 1 minute.
  1. Unwrap the Hershey Kiss candies.
  2. Twist apart a Nutter Butter Bite. Using the side of the cookie that still has peanut butter on it, press it onto of the Kiss with the textured side up.
  3. Press a mini chocolate chip onto the center of the Nutter Butter Bite for the stem. The warmth from your fingers should just barely warm the chocolate enough for it to stick on the cookie.
  4. Arrange 2 acorns on top of each cupcake to garnish.



Crown Royal Cupcakes

 For the whiskey lover in your life, these Crown Royal Cupcakes are infused with the bold flavor of Crown Royal and filled with chocolate!  Decadent and delicious!

I am in love with my chocolate cake recipe.  It is so versatile.  I mean seriously.   I’ve made this chocolate cake so may different ways now… It’s gone mocha/coffee, dark chocolate, Guinness, cream, and now Crown Royal Reserve.  I love the fact that just replacing this one ingredient, substituting just this one aspect of the cake can change the flavor so drastically.  It’s amazing!

The cupcakes I made today are full of Crown Royal Reserve flavor.  The aroma of the batter was extremely intense and tasted so incredibly delicious.  The whiskey flavor was strong, but not over powering.   It was perfection.

Inside these cupcakes is a spiced chocolate cream I had left over from the pumpkin spice cupcakes I made last week.  I just whipped it up until it was smooth, added a tablespoon of Crown Royal to it and it was silky, smooth and perfect to fill these cupcakes with.

Topping these cupcakes is a cream cheese frosting with nothing but Crown Royal Reserve as the flavoring garnished with a dollop of the same chocolate cream as in the middle of the cake.

My neighbor got to sample one of the “rejects” as I call them and she said it was delish!  (I usually don’t even eat a whole cupcake when I make them for clients.  lol  I’ve made these types of cupcakes so many times that I know what it all tastes like already! I’d be 325lbs again if I ate a cupcake everytime I made them haha)


Crown Royal Reserve Cupcakes
Crown Royal infused dark chocolate cake filled with spiced dark chocolate cream topped with Crown Royal frosting. Perfect for the CR lover in your life!
Serves: 2 dozen cupcakes
Crown Royal Cupcakes
  • ¾ cup Crown Royal
  • 1 cup unsalted butter
  • ¾ cup dark chocolate cocoa powder
  • 2 cups flour
  • 2 cups sugar
  • 1½ tsp baking soda
  • ½ tsp salt
  • ⅔ cup sour cream
  • 2 eggs
  • ¼ cup milk
Dark Chocolate Cream for the filling
  • Recipe can be found here!
  • NOTE: You'll only need about half of what the recipe makes, so save the rest for later or only make half
  • 1 Tbsp heavy cream
Crown Royal Frosting
  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • ¼ tsp salt
  • ¼ cup + 1 Tbsp Crown Royal (more if you want a thinner frosting)
Crown Royal Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium sauce pan, melt the butter over medium heat.
  3. Once melted, add the Crown Royal and cocoa powder and whisk until smooth. Bring just to a boil then remove from the heat to cool slightly.
  4. While cooling, whisk together the eggs, sour cream and milk in a medium bowl.
  5. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  6. Slowly pour 2-3 Tbsp of the chocolate mixture into the egg mixture and whisk until smooth. Pour the rest in and whisk until combined.
  7. Make a well in the flour and pour in the wet mix. Whisk until smooth.
  8. Fill cupcake liners ¾ full. Bake for about 18 minutes or until a toothpick comes out clean.
  9. Allow to cool in pan for 5 minutes before removing to wire rack to cool completely.
Dark Chocolate Cream
  1. Using about half of the frosting from the this recipe, add 1 Tbsp of heavy cream.
  2. Using the whisk attachment on your stand mixer, whip frosting until light and fluffy.
  3. Core each cupcake and fill with the chocolate cream.
Crown Royal Frosting
  1. In the bowl of your stand mixer, cream together the butter and cream cheese.
  2. Add the powdered sugar and beat on high until smooth. If it becomes too thick to mix, add the Crown Royal to loosen up.
  3. Mix in the salt and beat on high for 3-4 minutes.
  4. Pipe frosting onto cupcakes and top with a dollop of the dark chocolate cream to garnish.


Mardi Gras Cupcakes

Rich buttermilk and vanilla bean cake in purple, yellow and green make these Mardi Gras cupcakes topped with Reese’s mini cupcakes the perfect party treat! Mardi Gras Cupcakes | JavaCupcake.com In February 2012, AFN Bavaria here in Germany is hosted me for a 2 hour segment to talk cupcakes and baking!  And, well… since it’s Mardi Gras season, I thought it’d be a perfect reason to bring the DJ’s some party cupcakes!

Because I needed to color the batter, I needed a basic white cake batter to start with.  So, I whipped up a simple vanilla buttermilk cupcake.  But… you know me, nothing I do is ever basic.  These cupcakes have my favorite Madagascar vanilla beans, buttermilk and some added sour cream for flavor.  There is nothing basic about the flavor of these bad boys! Mardi Gras Cupcakes | JavaCupcake.com I topped the cupcakes with  a cinnamon cream cheese frosting then embellished them with Mardi Gras colored sprinkles and mini cupcakes made with Reese’s peanut butter cups.   This is a simple, fun way to dress up your cupcakes for a party!

You don’t just have to make these cupcakes for Mardi Gras either… they could be made in green and red for Christmas.  They could be made in pink and white for Valentine’s Day or even Green for St. Patrick’s day.  The possibilities are quiet endless! So, if you’re looking for a fun, simple, yet delicious cupcake to serve at your Mardi Gras party… make these Mardi Gras Cupcakes!

They’ll be sure to impress your party guests!

Mardi Gras Cupcakes | JavaCupcake.com

Happy Baking!

5 from 1 reviews
Mardi Gras Cupcakes
Prep time
Cook time
Total time
These cupcakes are ready to PARTY for Mardi Gras!
Serves: 2 dozen cupcakes
Mardi Gras Cupcakes
  • 1 cup unsalted butter, room temperature
  • 2 cups sugar
  • 4 eggs, room temperature
  • the seeds of 2 Madagascar vanilla beans
  • 1 tsp vanilla extract
  • 1 ¼ cups Buttermilk
  • ¼ cup sour cream
  • 3 cups cake flour
  • 3 ½ tsp baking powder
  • ½ tsp salt
  • Green, Purple and Yellow food coloring gel (I used Wilton brand)
Cinnamon Cream Cheese Frosting
  • 1 cup unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 2 lbs powdered sugar
  • 1 tsp vanilla extract
  • ¼ tsp cinnamon
  • ¼-1/2 cup heavy whipping cream
  • pinch of salt
  • green, purple and yellow sprinkles
  • Rolo candies
  • Mini Reese's peanut butter cups
  • purple gel food coloring
Mardi Gras Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with white liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. While that is creaming, sift together the flour, baking powder and salt in a medium bowl. Set aside.
  4. In another medium bowl, whisk the eggs. Add the buttermilk, vanilla beans, vanilla extract and sour cream. Whisk until combined. It will look lumpy, which is okay.
  5. Add the wet mixture to the butter/sugar and mix on medium speed. Scrape the sides of the bowl and make sure everything is incorporated. NOTE: It will look curdled. DO NOT FRET! It will smooth out once you add the flour.
  6. Add all the flour at once and mix on low to medium speed until smooth. Don't over mix!!
  7. Separate batter evenly into three bowls.
  8. Add food coloring and mix until uniform in color.
  9. Using a tablespoon, scoop one color into the liner against one edge. Quickly, scoop the second color next to/overlapping the first color. Finally, add the third color. NOTE: By the time you get to scooping the third color, you should still be able to see a ⅓ of the bottom of the liner.
  10. Add another smaller scoop of each color until the liners are ½-2/3 full. NOTE: Do not fill these more than ⅔ full. They puff up nicely and you don't want overflow!
  11. Bake 18-20 minutes or until a toothpick comes out clean. Rotate pan after 12 minutes.
  12. Cool in pans for 7-8 minutes before removing to a wire rack to cool completely before frosting and decorating.
Cinnamon Cream Cheese Frosting
  1. In the bowl of an electric stand mixer, cream together the butter and cream cheese.
  2. ¼lb at a time, add the powdered sugar. After the first addition, add the vanilla extract and cinnamon. Beat until smooth.
  3. After the next additions of powdered sugar, add whipping cream and beat on high until smooth. After the last addition of sugar, add enough cream until you get your desired consistency.
  4. Add the pinch of salt and beat on high for 5 minutes.
  1. Reserve ½ cup of frosting and tint with purple food coloring gel. Put it in a piping bag with a small star tip. Set aside.
  2. Using the white frosting and a large star tip, pipe a swirl of frosting on top of each cupcake. Embellish with sprinkles and jimmies.
  3. Put a swirl of the purple frosting on top of the Reese's pb cups and embellish with sprinkles and jimmies. (You want it to look like a mini cupcake.)
  4. Place a Reese's cup on top of each cupcake, off center.

Happy Valentine’s Day! Red Velvet Love Cupcakes

I had a little bit of extra Red Velvet batter when I made an order for mini’s recently,  so I decided to dress up a full size cupcakes for Valentine’s Day.

First, I used my favorite red and white liners from Sutton Gourmet Paper that owner Kellie sent me.  Seriously, these make any red and white cupcake so much more beautiful.  They hold their color so well… I just love them!

Second, I filled those awesome liners with my recipe for Red Velvet cake… which, I think I’ve pretty much perfected.

Third, I topped them with a simple cream cheese and vanilla bean frosting.

Finally, I added the cutest red heart sprinkles… making these the perfect Valentine treat!

Here’s to wishing all of my fantastic readers a very


Please know how much I love each and every one of you and truly am thankful for your love and support over the years!

5 from 1 reviews
Cream Cheese & Vanilla Bean Frosting
Prep time
Total time
Serves: Enough to frost 12+ cupcakes
  • ½ cup unsalted butter, room temperature
  • 2oz cream cheese, room temperature
  • the seeds from one Madagascar vanilla bean
  • 1 tsp vanilla extract
  • 1lb powdered sugar
  • ¼ cup Madagascar vanilla bean cream (recipe for this cream can be found here)
  • pinch of salt
  1. Cream together the cream cheese and butter until smooth.
  2. Mix in the vanilla bean seeds and vanilla extract. Scrape the sides of the bowl.
  3. Mix in the powered sugar and salt.
  4. Add enough of the cream until you get the consistency you desire and mix until incorporated. Scrape the sides of the bowl.
  5. Beat on high for 4-5 minutes.
  6. Pipe swirls on you the cupcake and top with red hearts.