Where do I start?! These are like breakfast in a cupcake! Anything that has bananas and cream cheese qualifies as breakfast to me
I’ve been dreaming of Betsy’s Strawberry Lemonade cupcakes for the last few days…it might be the sunshine, it might be Spring Fever… not really sure, but they sound amazing. They’re definitely still on my list of need-to-make-ASAP! But, I wanted to make something quick and easy, with ingredients that I already had in the kitchen… enter Orange Zest & Poppy Seed Cupcakes with an Orange Zest Cream Cheese Frosting!
I used the Lemon Poppy Seed muffin recipe that I posted a few weeks ago but with oranges instead (duh, lol) and I added frosting. Cause well, isn’t it a cupcake if it has frosting? I think that’s the rule. Either way, they only took about 10 minutes to whip up and the cream cheese frosting is just the staple recipe that I use all the time with a little bit of fresh squeezed OJ and some zest. They’re fresh, they’re pretty (and you all know how I feel about pretty already!) and they’re fun.
Poppy seeds always seem to make everything a little bit more fun. FYI, you can find a little jar of poppy seeds in the seasoning/spice section of your grocery store. When spices are on sale you can get it for a pretty good deal. I like to have them on hand because they’re a nice addition to salads and coleslaw as well.
Orange Zest & Poppy Seed Cupcakes (adapted from Simply Recipes):
- 3 cups all-purpose flour
- 1 Tbsp baking powder (make sure your baking powder is no older than 6 months)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 Tbsp poppy seeds
- 10 Tbsp unsalted butter (1 1/4 stick), softened
- 1 cup sugar
- 2 large eggs
- 1 1/2 cup plain yogurt
- 1 Tbsp orange zest (*If you don’t have oranges, you can also use orange juice-with or without pulp)
- *I used the zest of 1 medium orange for this recipe
- Adjust the oven rack to the middle-lower part of the oven. Preheat oven to 375°F.
- Whisk together the flour, baking powder, baking soda, poppy seeds, and salt and set aside.
- In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Beat in the orange zest (*I use my parmesan grater as a zester).
- Beat in one third of the dry ingredients until just incorporated. Beat in one third of the yogurt. Beat in a third more of the dry ingredients. Beat in a second third of the yogurt. Beat in the remaining dry ingredients and then the remaining yogurt. Again be careful to beat until just incorporated. Do not over beat.
- Line 24 cupcake pans with cupcake liners. Evenly distribute the batter among the cupcake liners. Bake until golden brown, about 20 minutes. Test with a long toothpick (*I use a thin bamboo skewer) to make sure the center of the cupcakes are done. Set cupcakes on wire rack to cool. After 5 minutes, remove cupcakes from pan.
- Whip up your favorite cream cheese frosting recipe (for these, I used about 3 cups of confectioners sugar). Add 2-3 teaspoons of orange zest and the juice from 1 orange (you can use the orange that you zested already for the recipe) to your frosting. The frosting is super pretty when you can see the orange peel zest.
When I made the Lemon Poppy Seed muffins, I used my extra large muffin tins, so I only had about 7-8 huge muffins. With these, I wanted regular sized cupcakes so I used my ice cream scooper and filled it about 3/4 way with batter (so that my cupcake liners were 2/3 full with batter) and I had a full 2 dozen. They turned out super cute
To pipe the frosting, use a large round tip. Start in the middle of the cupcake and squeeze until you have a large dollop in on your cupcake, then swirl just a bit to get a little curly tip. The cupcake liners are from Bake it Pretty, of course, lol. How awesome would these be with orange creamsicle cupcakes?! Those are on the need-to-make agenda as well!
Are you baking anything exciting this weekend? We’re having a big Hawaiian feast, so the Aloha Cupcakes are on our menu PS. don’t forget to let me know if you’re going to be at the opening of Burning Cupcakes on May 7th in Tacoma on 6th Ave! Hopefully I’ll get to meet a few of you there!
I figured no one can resist a cute pic of the pup she was pretty interested in the cupcakes tonight! She tried super hard to get a taste with no success, but she was cute nonetheless (I had to google that, bc I wasn’t sure if it’s a real word. Turns out it is. lol)
It’s been kind of a long week over here on my side of the world….and I don’t feel like Friday will be here soon enough *le*sigh* My solution? Bake, of course! I’ve had these cupcakes saved for a long long long time and never got around to making them. I’m glad that I finally took some time to whip them up, because they totally made me feel better!
Saturday was the boyfriend’s birthday… he asked for S’mores cupcakes and since it was his birthday, I had to find a super awesome s’mores cupcake recipe! The best thing about this recipe is the all kinds of amazing marshmallow fluff that becomes the frosting. The 2nd best thing about this recipe is the little torch that you get to use to get that authentic s’mores feeling for your cupcakes Birthday boyfriend was not disappointed!
It’s Spring here…. sunshine everywhere and the temperature is getting warmer! Which means tropical fruits and lots of them! I picked up a pineapple and mango just thinking we’d cut them open and eat them. [Read more...]
Breakfast cupcakes are pretty much the best thing ever in my house right now. Blueberry pancake cupcakes? Big hit! French toast & bacon cupcakes?! BIGGER HIT!! [Read more...]
Last week the student organization that I advise on campus hosted a Showcase to raise money for Japan. It was a pretty amazing event, considering the students spent their entire Spring Break planning the program and folding over 1,000 cranes for folks to sign when they donate money. [Read more...]
What’s better than blueberry pancakes on a Saturday morning? Blueberry pancake cupcakes, of course These are topped off with a maple syrup buttercream that really makes them amazing. The cake is light and fluffy, not dense at all and even though the frosting is super sweet, they totally seem like a pancake, just bite size and obviously way cuter.
I don’t eat a ton of candy but I love me some heath bars, toffee is pretty delicious. I was wandering around the baking aisle at the grocery store (when I bought more baking powder for the lemon poppy seed muffins) and I decided to buy a few bags of heath bar candy bits. I didn’t have a recipe in mind, but I figured it would find one online and all would be well in the world.
I spent all weekend making these cupcakes. The first day, well, it was an epic fail. They weren’t pretty at all. The middle had a huge hole and I was super sad. Boyfriend & I have agreed to disagree about what happened. The power went out with about 2 minutes left while they were baking. I said it’s the powers fault. He says that they looked like that before the power went out. [Read more...]
Hey folks! So, I’m sure about where you are, but over here in WA I’m really really really ready for Spring to happen. The weather has been extra gloomy lately and I would absolutely love to see the sun for an extended period of time in my life!
With cupcake orders this weekend and requests from Emily’s teacher… it was time to make some more super sweet love cupcakes! This year, I made them with a twist! [Read more...]
It’s Apple Cup today! GO HUSKIES! What better reason to make a batch of cupcakes than a football game with my alma mater’s biggest rival?!? [Read more...]
It’s back to school time in our house and I wanted to do something special for Emily’s teacher as a way to kick off the school year! I have been craving the scents of Fall so I knew an apple cupcake would be in order! [Read more...]
Today’s cupcakes go to a beautiful little girl who is turning 6!! Her Daddy just got back from Iraq and this birthday is going to be a super special one for her! [Read more...]
It’s been over three months… three long months since I’ve baked a cupcake. Today, I reclaimed my excitement, desire, and drive to bake again thanks to an old friend who called and asked me to make cupcakes for an upcoming bridal shower.
This past weekend was my nieces 12th birthday party and she requested my White Velvet Raspberry cupcakes for her party. The first time I made these for a client, they were all pink and super cute! But I knew my niece wasn’t exactly a pink girl… she is more into turquoise and lime green and those kinds of colors. So, I went on a hunt to make these cupcakes match her personality!
I started looking on Etsy to find some liners which would match perfectly for my niece and found turquoise with green polka dot liners. I mean really, it’s like they were made just for her! So super cute!! I ordered them and they arrived the morning I was baking the cupcakes. Well….. unfortunately, the company I ordered them from sent me the wrong liners.
Apparently, she had two liners with the same name and sent me the other ones. Needless to say, I wasn’t very happy and I didn’t have time to search out a local store potentially an hour away just for new liners. So, I made do with these and wrote an email to the company I bought them from. (Who didn’t really offer much help other than a discount on a future order. It’s not like these things are that expensive, so a discount?? lol no, I’m good. Thanks)
After I got over that little fiasco, it was time to make the cupcakes and they turned out amazing! Made a special pedestal for my niece to hold one perfect cupcake just for her and she was thrilled with it. I told her that she’ll be able to put the pedestal on her dresser next to her jewelry box and keep her special rings and necklaces and such on them.
I also created several pedestals with some fun things I found at thrift stores. A couple of them even matched the cupcakes perfectly!
And finally…. the birthday girl with her cupcake and pedestal!
Emily was so happy with these cupcakes and loved everything about them! Everyone at the party gave me rave reviews and some even said they were the best cupcakes they’ve ever tasted! YAY me!!! I got two referrals and hopefully they’ll turn into orders!
For Valentine’s Day this year I was inspired by the Hostess cupcake with creme filling and chocolate top. [Read more...]
For this Peanut Butter Chocolate Cupcake, I started with my recipe for super moist chocolate cupcakes and tweaked it just a little bit and they came out perfectly. I have a feeling that this recipe might become a part of whatever my signature cupcake is. I’ve got it pretty much perfected.
To top the cupcake, I wanted a peanut butter buttercream and this particular recipe came from Mermaid Sweets. I did my thing, adapted it some and I think it came out pretty good… a bit sweeter than I had wanted, but it’s still pretty damn delicious!
Finally, I quartered mini Reese’s peanut butter cups to garnish the top. They look like HEAVEN to me! But… seeing that it’s 2:30am, I should probably wait until tomorrow to try one. Otherwise, I’ll be up ALL NIGHT. hehe
Click on image for recipe!
My niece’s birthday party is this afternoon and my sister has hired me to bake cupcakes for the event!! White cupcakes with strawberry frosting is what they wanted… I thought I should kick it up a notch and do a little better. I made White Butter Cupcakes filled with strawberry and topped with Strawberry buttercream and fresh strawberries! [Read more...]
1 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
6 tbsp unsalted butter, at room temp
1 large egg, plus 1 large egg white, at room temp
1/4 cup buttermilk
1/4 cup+1tsp STRONG brewed coffee (Starbucks Pike Place roast was used for this cupcake)
Preheat oven to 350 degrees and prepare pan for 12 cupcakes.
Use mixer to combine sugar and butter until fluffy (3-5 minutes).
While that is mixing, whisk together the flour, baking powder, and salt.
Add the egg and egg white slowly to the sugar and egg and beat well.
Add 1/3 of the flour mixture, then add the milk. Add 1/3 more flour mixture and then add the coffee.
Mix in the rest of the flour mixture until just combined (don’t overbeat your cupcakes or they will be disgusting).
Using an ice cream scoop, fill 12 cupcake papers with equal amounts of batter. Bake for 18-20 minutes at 350 degrees.
1/2 package instant vanilla pudding
A little less than 1/2 cup milk
A little less than 1/2 cup heavy whipping cream
3 tablespoons Bailey’s Irish creme
Mix all ingredients with electric mixture until it has the consistency of thick pudding.
Chocolate Buttercream Frosting
1 stick unsalted butter, at room temp
2 cups sifted powdered sugar
1 tbsp unsweetened cocoa powder
1-2 tbsp whipping cream
Beat the butter until it’s smooth and creamy.
Slowly add the powdered sugar until it’s smooth.
Add the milk and cocoa.
Scrape down sides of bowl.
Beat on high 3-4 minutes until light and fluffy.
Cool cupcakes completely.
Cut out a little cone shape in the tops of each cupcake.
Drop in a dollop of Bailey’s filling and squish the top back on the cupcake. If it squirts out the sides a little, no worries.
Pipe the frosting on top, making sure to cover the seams and the filling.
Add espresso bean on top.
Cupcake and Filling recipe adapted from: Frosted Creations
Frosting recipe happens to be the same as Frosted Creations, but is also one I use.
Today I finished up a request from my husband to make Irish Car Bomb cupcakes! This cupcake consists of a Guinness infused chocolate cupcake piped with chocolate & Jameson whiskey ganache all topped with Bailey’s Irish Cream Buttercream Swirl frosting.
To. Die. For. [Read more...]