Lucky Charms Cupcakes

Happy St. Patrick’s Day!  Celebrate this lucky holiday with these festive, fun Lucky Charms Cupcakes!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

A few years back I made green velvet cupcakes topped with Bailey’s Irish cream frosting for St. Patrick’s Day.  It was way back in 2009, the super early days of blogging.The cupcakes turned out really amazing, but my blogging skills lacked just a little bit.  So, if you’re interested in a little giggle… go check out that post!

These cupcakes, however are a LOT better and this post will be more up to my current day standards of blogging.  Pretty pictures.  Nicely written recipe.  Ya know, the works!

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

So to celebrate St. Patrick’s Day this year, I wanted to use that famous lucky cereal with those marshmallows.  You know, Lucky Charms! But, I didn’t want my cupcakes to be like every other Lucky Charms Cupcakes I’d seen on Pinterest.  So, I took what I liked from a few different recipes and combined them to make these!

The bulk of the recipe comes from The Novice Chef.  I really love how she made cereal milk by letting the cereal just hang out in the milk.  You know, like what’s left in the bowl after you eat all the marshmallows and throw out the cereal bits from your Lucky Charms?  That deliciously sweet cereal milk is what’s is used in this recipe for the moisture.  Genius if you ask me.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I was actually out of vanilla extract, but I did have maple extract.  I thought it worked perfectly because the maple added a more breakfasty flavor to the entire cupcake.  Perfect combination with the Lucky Charms.

After baking, I did notice that the cupcakes that had less cereal in them puffed up really high.  Some even had a massively big dome on them.  So, if you want a bigger dome, put LESS cereal in your batter.  And to be honest, if I make these again, they will probably only get about a cup of cereal, at the most.

Celebrate St. Patrick's Day with these festive and fun Lucky Charms Cupcakes | JavaCupcake.com

I’m serving these cupcakes up to the kids at my daughter’s middle school today… a lucky treat for them!

Happy Baking!

Lucky Charms Cupcakes
 
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Serves: 2 dozen cupcakes
Ingredients
Cupcakes
  • 1¼ cup milk
  • 2½ cups Lucky Charms cereal, divided
  • 2½ cups all-purpose flour
  • 1½ tsp salt
  • 2 tsp baking powder
  • 4 eggs
  • 1½ cups sugar
  • 1 tsp maple extract
  • 1 cup vegetable oil
Frosting
  • 2 large egg whites
  • ½ cup granulated sugar
  • ¼ tsp cream of tartar
  • 2 tsp vanilla extract
Instructions
Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In a medium bowl, combine 1 cup Lucky Charms cereal and the milk. Allow to soak for 20-30 minutes. Strain out the cereal & discard. Measure out 1 cup of the milk and discard the rest.
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. In a large bowl, whisk the eggs. Add the sugar, oil and maple extract and whisk until completely incorporated.
  5. Add the flour mixture in three parts, alternating with the cereal milk. Begin and end with the flour. Mix until the flour is about 90% mixed into the batter.
  6. Gently fold 1½ cups Lucky Charms cereal into the batter so that it is evenly distributed.
  7. Fill cupcake liners ⅔ full and bake for 18-20 minutes or until a toothpick comes out clean.
  8. Allow to cool in pans for 5 minutes before removing to a wire rack to cool completely.
Frosting
  1. In a double-boiler over medium high heat, combine the egg whites, sugar and cream of tartar with a whisk.
  2. Constantly whisk the mixture until the sugar has dissolved and the egg whites have become foamy.
  3. Pour the egg mixture into the bowl of your stand mixer. Using the whisk attachment, whisk the eggs on high until stiff peaks form.
  4. Mix in the vanilla extract.
  5. Using a star tip, pipe frosting onto cupcakes
  6. Garnish with Lucky Charms Cereal.
Notes
Recipe originally from The Novice Chef

Pumpkin Chocolate Chip Cupcakes

A spin-off of my original and highly popular pumpkin chocolate chip bread recipe, these Pumpkin Chocolate Chip Cupcakes are mix of pumpkin, spice, chocolate and cream cheese and are a big hit in my house!

Pumpkin Chocolate Chip Cupcakes by JavaCupcake.com

Is it too early for pumpkin?  It IS September.  There ARE  rain and clouds here in Germany.  The temperature IS in the 50s and the commissary has Halloween candy for sale.  Those are all sings that’s it’s perfectly okay to start baking with pumpkin, right?

Right.

Good.  Now that we’re all in agreement.  Let’s get to these cupcakes.

The most popular recipe on my blog is my Pumpkin Chocolate Chip Bread.  People rant and rave over how amazingly delicious it is!  AND they love that it isn’t full of sugar.  So I knew that I needed to turn this bread into a cupcake!   But, not just any cupcake… one that really showed off the great pumpkin flavor the bread already had!

Pumpkin Chocolate Chip Cupcakes by JavaCupcake.com

Pumpkin Perfection!

So, if you’re tried the pumpkin chocolate chip bread…. you NEED to try these cupcakes.  You’re really going to love them!

Enjoy!

Pumpkin Chocolate Chip Cupcakes
 
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Simple, delicious and full of flavor... these pumpkin chocolate chip cupcakes are sure to please everyone this Fall!
Serves: 18 cupcakes
Ingredients
For the cupcakes
  • 1⅔ cup flour
  • 1 cup sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 3 eggs, room temperature
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1 tsp vanilla
  • ¼ cup sour cream
  • ¾ cup vegetable oil
  • 1½ cups semi-sweet chocolate chips
For the frosting
  • ½ cup unsalted butter, room temperature
  • 4oz cream cheese, room temperature
  • ¼ cup pumpkin puree (not pumpkin pie mix)
  • 1lb powdered sugar
  • ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 tsp vanilla
  • 2 Tbsp heavy whipping cream
  • mini chocolate chips, for garnish
Instructions
For the cupcakes
  1. Preheat oven to 375 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, salt, baking powder, baking soda, cinnamon and nutmeg.
  3. In a medium bowl, whisk the eggs. Add the pumpkin puree and whisk until combined and smooth.
  4. Mix in the vanilla, sour cream and vegetable oil and whisk until combined.
  5. Pour wet mixture into the dry, flour mixture. Gently fold together until no more dry ingredients can be seen. Make sure to scrape the sides and bottom of the bowl during this process. DO NOT OVERMIX!
  6. Add the chocolate chips and fold gently 2-3 times to combine.
  7. Fill the cupcake liners at least ⅔ full with batter.
  8. Bake 15-17 minutes or until a toothpick comes out clean.
  9. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely before frosting.
For the frosting
  1. In the bowl of your stand mixer with the paddle attachment, cream the butter until smooth. Add the cream cheese and mix again until smooth. Scrape the sides of the bowl.
  2. Add the pumpkin puree and beat 1 minute.
  3. One cup at a time, add the powdered sugar, mixing until smooth after each addition.
  4. Mix in the cinnamon, nutmeg, heavy cream and vanilla.
  5. Beat on high for 1-2 minutes or until well combined, smooth and fluffy.
Assembly
  1. Using a Wilton 1M tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
  2. Garnish with mini chocolate chips.

Dave’s Funfetti Peeps Cupcakes

Funfetti Peeps Cupcakes by JavaCupcake.com

Yesterday was my son’s 1st birthday party and I’ve been super preoccupied with getting his Sesame Street cupcakes and all the food ready for that!  So… this morning, Easter, I knew I had to whip up something easy, but super cute for the party we are headed to this afternoon.  Luckily, my husband stepped up and offered to make them for me… and so here we have Dave’s Funfetti Peeps Cupcakes!

Mr. JavaCupcake

Since this was a last minute endeavor he used a box mix and doctored it up with sprinkles, homemade frosting and some super cute Peeps on top!  (I helped just a little bit with the frosting.  hehe)

From start to finish I think it took my husband about 90 minutes to make… super easy and sure to be loved by everyone at the party today!

Happy Easter!

Funfetti Peeps Cupcakes
 
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Serves: 18-24 cupcakes - depending on size
Ingredients
Cupcakes
  • White box cake mix (plus all the extra ingredients on the box)
  • ½ cup rainbow jimmies
Buttercream
  • 12 Tbsp unsalted butter, room temperature
  • 5-6 cups powdered sugar
  • ⅓-1/2 cup heavy cream
  • pinch of salt
  • 1 Tbsp vanilla
  • rainbow jimmies
  • large round piping tip & disposable piping bag
  • Peeps chicks
Instructions
Cupcakes
  1. Prepare cupcake batter as directed on the box. Fold ½ cup rainbow jimmies into the batter before scooping into cupcake liners.
  2. Bake as directed. Cool in pans for 5-10 minutes before removing to a wire rack to cool completely.
Buttercream
  1. Cream the butter until smooth. Add the sugar one cup at a time and beat until incorporated.
  2. Add the vanilla, salt and ⅓ of heavy cream and mix until incorporated. Scrape the sides of the bowl, beat again and test the consistency. If you'd like a thinner frosting, add the remaining heavy cream. Beat on high for 2-3 minutes or until light and fluffy.
Assembly
  1. Using a large round tip fitted to a disposable piping bag, swirl one tall later of frosting onto teach cupcake.
  2. Gently press the rainbow jimmies onto only the sides of the frosting. Top each cupcake with a Peeps chick.
  3. Store in air tight container for up to 3 days.

 

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!

Enjoy!

Spiced Pumpkin Cupcakes topped with Acorns
 
Ingredients
Cupcakes
  • 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
Frosting
  • 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
Acorns
  • Hershey Kiss chocolate candies
  • Nutter Butter Bites mini cookies
  • Mini chocolate chips
Instructions
Cupcakes
  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.
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.
Acorns
  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.

 

 

Caramel Apple Milky Way Cupcakes

The Fall season is right around the corner and all the yummy seasonal candies are out in the stores already!  I posted a link to my Fall Recipe Round-Up that I put together last year and I’ll be adding all of this year’s recipes to it as I make them.  This Caramel Apple Milky Way Cupcake is the first one of the season!

I saw a bag of new mini Milky Way candy bars at the PX last week… Caramel Apple in flavor.  Interesting… very interesting, I thought.  But once I popped one in my mouth, the combination of smooth caramel and the apple flavored nougat all covered in chocolate I knew I needed to make a cupcake!

So, I took my favorite chocolate cake recipe for the cupcake, filled with the chopped apples covered in caramel sauce and topped it with a caramel buttercream, caramel drizzle and a Caramel Apple Milky Way bar.  I’ve done some apple cupcakes in the past, but none with a chocolate base…. GENIUS I tell you!!  DELICIOUS even more!

So… run to Target and find a bag of these and make these cupcakes!  Perfect transition into Fall flavors!

5 from 1 reviews
Caramel Apple Milky Way Cupcakes
 
Perfect cupcake to transition into Fall! Chocolate cake filled with caramel apples topped with caramel buttercream, caramel sauce and a Caramel Apple Milky Way bar!
Serves: 12-16 cupcakes
Ingredients
Chocolate Cupcakes
  • ¾ cup strong coffee
  • ½ cup unsalted butter
  • ½ cup cocoa powder
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup sugar
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 egg
  • ½ cup sour cream
Caramel Apple Filling
  • 2 Gala apples (or your favorite), diced/chopped
  • ¼ cup brown sugar, loose
  • ¼ cup sugar
  • 1 tsp cinnamon
  • 4 Tbsp unsalted butter
  • juice of ½ lemon (optional - I didn't have any time time, but I really recommend it if you have it!)
  • 1 Tbsp flour
Caramel Buttercream
  • 1 cup unsalted butter, room temperature
  • ½ cup brown sugar, lightly packed
  • 1.5lbs powdered sugar
  • 2-3 Tbsp heavy cream
  • 1 tsp vanilla
  • 3-4 Tbsp caramel syrup (I used Smuckers)
Garnish
  • Caramel syrup
  • Caramel Apple Milky Way bars, halved
Instructions
Chocolate Cupcakes
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a large bowl, sift together the flour, sugar, baking soda and salt.
  3. In a medium bowl, whisk together the egg and sour cream.
  4. In a small sauce pan, melt the butter on medium-low heat. Add the coffee, cocoa and vanilla and whisk together. Cook for 2 minutes until cocoa has melted and you have a smooth consistency.
  5. Slowly pour a few tablespoons of the chocolate mixture into the egg/sour cream and whisk until combined. You're tempering the egg with this step. Add the remaining chocolate and whisk until combined.
  6. Make a well in the flour mixture and pour in the wet. Whisk together until smooth, about 2 minutes.
  7. Pour batter into cupcake liners ¾ full. Bake about 17 minutes or until a toothpick comes out clean.
  8. Cool completely on a wire rack.
  9. Use an apple corer or core out the center of each cupcake.
Caramel Apple Filling
  1. In a large frying pan, melt the butter.
  2. Add the apples, sugars, cinnamon and lemon. Mix until combine and the sugar is completely melted. Cook for 3-4 minutes on medium heat until bubbly, stirring constantly. You don't want it to burn, but you want the apples to get semi-soft, but not mushy.
  3. Add the flour and mix until the sauce on the apples thicken.
  4. Remove from heat, transfer to a glass bowl and allow to cool completely.
  5. Fill each cored cupcake with the apple filling.
Caramel Buttercream
  1. Cream together the butter and brown sugar until smooth.
  2. Add the powdered sugar, vanilla and heavy cream and beat until smooth. Scrape the sides and bottom of bowl to make sure everything is incorporated.
  3. Add the caramel sauce until you reach your desired consistency. Beat on high for 3-4 minutes.
  4. Top each cupcake with a swirl of buttercream.
  5. Garnish with with a drizzle of caramel sauce and the halved Milky Way bars.

S’mores Cupcakes

Last weekend my neighbors had us over for one big BBQ before school started.  Toward the end of the evening, the fire pit was lit and the marshmallows were brought out.  It was S’more time!!!

I couldn’t tell you the last time I had a s’more.  It had probably been years, to be honest.  At first, I wasn’t going to eat one… I was just going to let the kids enjoy it and watch.  But, then my wonderful husband roasted the perfect marshmallow.  You know… golden on the outside, soft and gooey on the middle… perfect.  And, I wanted it.  So, I made him give it to me… smushed next to a hunk of Hershey’s chocolate inbetween two graham crackers.

First bite.  Heaven.  Why don’t we make these more often?  I ended up eating two whole s’mores.  Yeah.  I know, why did I stop at two? haha But… all this s’more goodness got me to thinking about making a s’mores cupcake.  One last tribute to the summer, the neighborhood bbq’s and the amazing deliciousness that is graham cracker, chocolate and marshmallow.

So… this cupcake was born.  The “End of Summer S’mores Cupcake.”  It’s simple in it’s ingredients.  Graham cracker crust, my favorite chocolate cake topped with toasted marshmallow frosting and garnished with a chunk of graham cracker and chocolate… but the flavor is all s’mores!! YUM!

Before the summer is over… make these for your family or neighborhood friends.  One last tribute to summer and all it’s fun!

Enjoy!

5 from 1 reviews
S’mores Cupcakes
 
Chocolate cake with a graham cracker crust topped with gooey marshmallow frosting, melty chocolate and a graham cracker! Perfect s'mores treat!
Serves: 18 cupcakes
Ingredients
Graham Cracker Crust
  • 5 graham crackers
  • 3 Tbsp melted butter
  • ¼ cup sugar
Chocolate Cake
  • ¾ cup strong coffee
  • ½ cup butter
  • ½ cup dark chocolate cocoa powder
  • 1 tsp espresso powder (optional)
  • 1 tsp vanilla
  • 1 cup flour
  • 1 cup sugar
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 egg
  • ½ cup sour cream
Marshmallow Frosting
  • 1 7oz jar marshmallow fluff/creme
  • 1 cup unsalted butter, room temperature
  • 1 tsp vanilla
  • 3 cups powdered sugar
  • pinch of salt
  • 1-2 Tbsp heavy cream/milk
Other
  • 6 Hershey Chocolate Bars
  • 1 box Graham Crackers
Instructions
Graham Cracker Crust
  1. Preheat oven to 350 F degrees. Line cupcake pan with liners.
  2. In a food processor, crush graham crackers until almost like a flour. Add the sugar and combine with a full pulses. Pour in the butter and pulse until incorporated.
  3. Press 1 Tbsp of crust into the bottom of each cupcake liner.
  4. Bake for about 10 minutes or until golden. Set aside to cool.
Chocolate Cake
  1. In a small sauce pan, melt the butter.
  2. Add the coffee, cocoa powder, espresso powder and vanilla. Whisk to combine and bring to a simmer. Remove from the heat and cool slightly.
  3. In a large bowl, whisk together the flour, sugar and baking soda.
  4. In another bowl, whisk together the egg and sour cream. Slowly pour the chocolate mixture into the egg mixture and whisk until combined.
  5. Make a well in the flour and add the wet. Whisk until fully incorporated and no lumps remain.
  6. Scoop batter directly over the baked crust in the liners. Bake about 18 minutes or until a toothpick comes out clean.
  7. Cool on a wire rack until ready to frost.
Marshmallow Frosting
  1. Cream together the butter and marshmallow fluff.
  2. Add the sugar, vanilla and salt and mix on high until combined.
  3. Add enough cream until you get your desired consistency.
  4. Beat on high for 5 minutes or until light and fluffy.
Assembly
  1. Pipe a dollop of frosting on top of each cupcake. Top with three squares of chocolate and place under the broiler for 10 seconds. DO NOT heat these longer than 10 seconds.... depending on the temperature of your broiler, this may be too long. Heat only until the marshmallow and chocolate turn glossy and barely start to soften and melt. They will continue to melt after you remove them from the broiler. It also helps if you do them 1-2 at a time to better control the heat.
  2. Place a graham cracker on top of the cupcake.

 

Left over marshmallow frosting and chocolate?  Make real s’mores!

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
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These cupcakes are ready to PARTY for Mardi Gras!
Serves: 2 dozen cupcakes
Ingredients
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
Instructions
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.
Assembly
  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.
    

Blood Orange Candy Corn Cupcakes

Inspired by the candy with the same name, these Blood Orange Candy Corn Cupcakes would make a delicious Halloween treat!

Blood Orange Candy Corn Cupcakes | JavaCupcake.com

You may have read about the Graveyard cupcakes I made for the Fall Festival at my husband’s work.  Well, I also wanted to make candy corn cupcakes.  The first batch I made I knew I screwed up.  I told myself… hey, there’s citrus in these cupcakes, CHANGE THE RATIO OF BAKING POWDER.  Did I listen to myself?  No.  I also didn’t listen to myself when I KNEW I had over mixed the cupcakes when adding the food coloring.  BAD BAKER!

Are you wondering how my errors screwed up my cupcakes?  Well, to begin with they sunk in the middle.  They also overflowed the edges AND their texture was too light and crumbly for my taste.  Not a good combo for a cupcake.

Blood Orange Candy Corn Cupcakes | JavaCupcake.com

So this morning I decided to have a second try at them and fixed my errors.  I omitted the baking soda and added more baking powder (this helps combat the acidity of the citrus) and I also added the coloring BEFORE I mixed in the flour.  This allowed me to fold in the flour just until combined, making the perfect cupcake consistency!

These cupcakes are “Blood Orange” Candy Corn cupcakes because I’m using flavored candy corns.  My best friend sent them to me…. Blood Orange Candy Corns.  Unfortunately, my store didnt’ have any blood oranges, so I used a naval orange.  :)   I’d suggest using an actual blood orange if you can!

Blood Orange Candy Corn Cupcakes
 
Prep time
Cook time
 
Serves: 18 cupcakes
Ingredients
Blood Orange Candy Corn Cupcakes
  • zest of ½ a large Blood orange (I used a Naval orange - read above)
  • 1 cup sugar
  • ½ cup (1 stick) unsalted butter, room temperature
  • 2 eggs
  • 1 tsp orange extract
  • juice of ½ a large Blood orange (I used a Naval orange - read above)
  • 2 cups cake flour
  • (to make cake flour, measure AP flour, remove 4 tbsp and add 4tbsp corn starch. sift together 2-3 times)
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup sour cream
  • ½ cup milk
  • Yellow Gel food coloring
Orange Buttercream
  • Orange Buttercream
  • 12 tbsp unsalted butter, room temperature
  • 1.5 lbs (about 6-7 cups) powdered sugar, sifted
  • ¼-1/2 cup heavy cream
  • 3-4 tbsp fresh sqeezed orange juice, strained
  • 1 tsp orange extract
  • ¼ tsp salt
  • Orange Food Gel food coloring
  • Blood Orange Candy Corns - for garnish
Instructions
Blood Orange Candy Corn Cupcakes
  1. Preheat oven to 350 F degrees. Line your cupcake pan with liners.
  2. In a medium bowl, combine the orange zest and sugar. Press the back of a spatula into the sugar and zest, releasing the oils from the zest into the sugar. Keep doing this until sugar becomes fluffy and fragrant.
  3. Sift together the cake flour, baking powder and salt in a medium bowl. Set aside.
  4. In the bowl of a stand mixer, cream together the butter and orange sugar.
  5. Add the eggs one at a time, scrape the sides of the bowl and beat on high for 2 minutes.
  6. Mix in the sour cream, orange extract and orange juice.
  7. Add the food coloring and mix until there are no streaks of white batter left.
  8. Fold in the flour in three parts, alternating with the milk. Mix ONLY UNTIL JUST COMBINED. Do not over mix!
  9. Bake for 17-19 minutes or until a toothpick comes out clean.
Orange Buttercream
  1. Cream the butter.
  2. One cup at a time, add the powdered sugar and beat until smooth. Between each of addition, add the orange juice and extract.
  3. Once all the sugar has been added, add the heavy cream until you get your desired consistency.
  4. Add the salt and mix until combined. Remember to scrape the sides of the bowl.
  5. Remove ⅓ of the white frosting.
  6. Add orange gel food coloring to remaining ⅔ of the frosting and mix until no more white streaks are left.
Assembly
  1. Pipe a large swirl of orange frosting on top of the cupcake.
  2. Place a small dollop of white frosting in the center of the orange frosting.
  3. Garnish with a Blood Orange Candy Corn.