TThe simplest recipes sometimes make the best recipes and that’s no exception for these delicious Peanut Butter Cupcakes!
This post and recipe was created for #SummerDessertWeek! I was sent samples by some of the sponsor companies but as always opinions are 100% mine.
Welcome to the first #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We’re so glad that you’ve joined us for this week long event of desserts and giveaways.
You’re going to love what we have in store for you.
There are 25 amazing bloggers participating in this year’s event! Throughout the week we’ll be share tons of fantastic summer dessert recipes with you.
With over 70 recipes being shared this week we just know that you’re going to find a new summer favorite! Plus, don’t forget that we have 6 (six) great giveaways for you this week thanks to our amazing sponsors!
Scroll down to the bottom to take a look!
For me, summer isn’t complete without ice cream. Lots and lots of ice cream! However, since I’m kinda obsessed with cupcakes I figured why not combine the two and make Ice Cream Cone Cupcakes!
I’ve had a cupcake cone baking rack sitting in my closet for a couple years now and just never got around to using it.
#SummerDessertWeek was the perfect reason to combine my love ice cream and cupcakes and use the rack!
My Ice Cream Cone Cupcakes are super simple to make because I combine store ready and homemade.
To me, just because I use a box mix doesn’t make my dessert any less amazing or homemade! I just think of it as a time and sanity saving measure!
The sponsored products from our #SummerDessertWeek that I used in my Ice Cream Cone Cupcakes are:
At first, my kids didn’t think these were actually make of cake and frosting, they thought they were real ice cream cones!
It wasn’t until I turned the cones sideways and showed them they didn’t fall apart that they believed me!
So, if you’re wanting a fun dessert this summer for your kids, make my super cute, super delicious Ice Cream Cone Cupcakes!
Photos by: Frenchly Photography
Ice Cream Cone Cupcakes
- 1 box funfetti cake mix + ingredients to make it listed on on the box
- 24 ice cream cones
- cupcake cone baking rack
- 1/2 cup unsalted butter, room temperature
- 1lb powdered sugar
- 1/2 cup heavy whipping cream
- 1 Tbsp vanilla extract
- gel food coloring in pink, teal, and purple
- Sweet Treats sprinkles
- Wilton 1M piping tip & disposable piping bags
- Preheat oven then make the cake batter according to directions on the box.
- Place the cupcake cone baking rack on a baking sheet and insert the cones. Fill each cone half way with batter. Bake according to cupcake instructions on the box.
- Once out of the oven, cool completely before frosting.
- In the bowl of your stand mixer, cream the butter until smooth.
- Add the powdered sugar and vanilla extract plus 1/4 cup of heavy cream. Beat until smooth making sure to scrape the bowl.
- Add enough of the remaining heavy cream until you reach your desired consistency of buttercream.
- Separate buttercream into 4 bowls. Using the gel coloring, color 3 of the bowls leaving 1 white.
- Fill the piping bag with frosting fitted with a 1M piping tip. For a swirl color, add two colors to the bag.
- Pipe swirls of frosting on top of each cupcake cone.
- Decorate with Sweet Treats sprinkles!
Check out the amazing #SummerDessertWeek recipes from our bloggers today!
Ice Cream Recipes:
No Churn Strawberry Cheesecake Ice Cream from Big Bear’s Wife
No Churn Cherry Crisp Ice Cream from Miss in the Kitchen
No-Churn Peanut Butter Lovers Ice Cream from Home Sweet Homestead
No Churn Banana Walnut Ice Cream from Kudos Kitchen by Renee
Grilled Pineapple Ring Rum Sundae from Daily Dish Recipes
Creamy No Churn Peach Ice Cream from 4 Sons ‘R’ Us
Pies of Summer:
Lattice Topped Blueberry Peach Pie from That Skinny Chick Can Bake
Coconut Key Lime Pie from The Domestic Kitchen
Berry Cherry Pie from A Blender Mom
Sweet Summertime Cakes:
Cherry Almond Cake from Food Hunter’s Guide to Cuisine
Homemade Angel Food Cake with Sugared Berries from Me and My Pink Mixer
Cherry Vanilla Poke Cake from The Bitter Side of Sweet
Gooey Nutella Microwave Mug Cake from For the Love of Food
No Bake Treats:
Blueberry Coconut Gelato Pie from The Whimsy One
Blueberry Parfait from Bowl Me Over
Churro Bites with Mexican Chocolate Dipping Sauce from Love Bakes Good Cakes
Ice Cream Cone Cupcakes from The JavaCupcake Blog
Blueberry Limencello Cobbler from Sweet ReciPeas
Blueberry Biscuits from Fake Ginger
Blueberry Crumb Bars from Southern Plate
Cherry Struesel Muffins from My Baking Heart
Rustic Cherry Galette from Jen Around the World
Roasted Cherry Meringue Fool from Cooking In Stilettos
Cherry Rosemary Cobbler from The Spiffy Cookie
Cherry Almond Cobbler from Southern From Scratch
Disclaimer: These posts and recipes are part of the week long event, #SummerDessertWeek but all opinions are 100% mine!
These wonderful sponsors provided the prize packs for our giveaways and also sent samples and products to the #SummerDessertWeek bloggers to use in their recipes.
This shop has been compensated by Collective Bias, Inc. and its advertiser.
All opinions are mine alone. #DrPepperPickYourPepper
If you’re anything like me, whenever you see a unicorn your heart skips a beat and your heart fills with thoughts of rainbows and all thinks pink! Let this Backyard Unicorn Party tutorial filled with mystical must-haves show you that unicorn dreams really do come true and they come in shades of pastel cotton candy and cupcakes.
Backyard Unicorn Party
To throw your own Backyard Unicorn Party, you’ll need to start with some inspiration! My inspiration came from the limited edition Dr Pepper® “Pick your Pepper” packaging that features a unicorn on each can!
From there, everything to plan this backyard party was themed around the unicorn. All the pink. All the purple. All the teal. All the pretties! All the unicorns!
These limited edition Dr Pepper cans along with other designs can be found at your local Kroger store and from June 15 – August 15 (or while supplies last). June 21 – August 15, if you buy 3 Dr Pepper 12pk or 8pk 12oz (any variety), you get a FREE 20oz!
Make sure to scan the Snapchat code on your free 20oz bottle to receive an exclusive Pick Your Pepper Snapchat filter. Use this filter to take pictures at your party for added fun!
Defining the Space with Decorations
Since this is a Backyard Unicorn Party, I knew I wouldn’t need too many decorations to hang on walls, etc. However, I wanted to use some elements of the party to help define the space we were using.
The dessert table is always a focal point at my parties. I fill it with themed desserts and display them using texture, themed colors, cake stands and coordinating plates.
For this unicorn party, I used paper circle fans to add height to the space as well as using tassel garland to bring the table down. Doing this is an easy way to add drama to the dessert table and entire party.
The main table was so fun to set up! Each place setting featured a plate for the meal and one for dessert as well as a napkin, candy suckers and a unicorn sugar cookie! Of course, Dr Pepper Pick Your Pepper unicorn cans were included with each setting.
The centerpiece of the table was a vase filled high with balloon wands and on each side of the wands were Dr Pepper Cream Pops. Yum!
I always like to provide extra seating aside from the main table at a party. To define this space, I hung a tissue tassel garland over two chairs positioned at an angle in the corner. On the chairs sat a plush unicorn pillow and the party favor.
Dessert Table Details
One of my favorite details at a party are the sweet desserts featured on the dessert table. For this party, all the desserts were unicorn and fairytale themed!
The cupcakes were super simple to make. I used a vanilla box cake mix and baked the cupcakes in my favorite pink and white dot cupcake liners. I topped the cupcakes with purple whipped vanilla buttercream and a mix of super cute sprinkles.
Simple to make and super cute!
Cereal treats are my go-to dessert at parties. They are the simplest dessert to make because they are only 3 ingredients and take only 5 minutes to put together.
For this unicorn party, I added a few drops of pink food gel coloring to the melted marshmallow before adding the cereal treats. I then added a variety of themed sprinkles to the mix and more on top. Perfect for this party!
I’ve seen candy bark on tops of cakes and have always wanted to make it myself. This unicorn party was the perfect excuse! Follow these easy steps to make Unicorn Bark:
- Melt pink, purple, blue and white candy circles in separate bowls.
- Immediately drop colors of melted candy onto a baking sheet lined with parchment paper until it’s covered.
- Pound the baking sheet flat on the counter to level out the colors.
- Use a knife or spatula to swirl the colors together
- Finish off with a sprinkle mix!
- Allow to harden completely (3-4 hours)
- Using a sharp knife on a flat surface, press into the bark until it breaks organically. Don’t force this process, the bark looks better when it breaks on its own.
To save myself some time, I also purchased a few items at the store to fill out the candy table. My kids love salt water taffy and cotton candy, so that was what I picked for this party!
You could use any candy for this that matches your colors!
Dr Pepper Cream Pops
Of course, I had to make something delicious using Dr Pepper! Being a backyard party, I created a simple, yet delicious cream pop flavored with Dr Pepper. You can see the complete recipe for the Dr Pepper Cream Pops at the bottom of this post.
Unicorn Sugar Cookies
No party would be complete for me without sugar cookies frosted with buttercream! I used my favorite recipe for the cookies and buttercream and found a unicorn cookie cutter at the craft store.
The supplies you’ll need are:
- Disposable piping bags
- Piping tip #3 (very small round) and #17 (small star) and #1 (tiny round)
- Buttercream in white, pink, purple, and black
- Edible gold dust & small paint brush (new)
To decorate the cookies:
- Fill a piping bag fitted with the #3 small round tip with white frosting.
- Pipe the horn on the cookie first with the white. Using the edible gold dust and the small brush, tap the dust onto the frosting horn until completely covered. Tap off the excess.
- Still with the white, pipe a border around the entire cookie. Using a back and forth motion, fill in the cookie with buttercream.
- Take a piping bag fitted with the #17 small star and fill it with half purple and half pink frosting. (Press the first color against the side of the bag all the way to the bottom then repeat with the second color. Squeeze the bag gently until both colors come out.)
- Pipe small stars/swirls where the unicorn mane would be.
- Fill a piping bag fitted with the #1 tiny round tip with black buttercream. Pipe eyes and lashes onto each cookie.
Games & Party Favors
This unicorn party had to have party favors and games! Seriously, it’d be no fun without them! Simple games and prizes are a must for my parties!
Pick Your Pepper Ball Toss
Super simple and fun game for any party is the ball toss!
Simply stack up 10 cans of Dr Pepper and toss a ball at them. First person to knock them all down on the first try, WINS!
Great thing about this game, no extra supplies needed!
Since we couldn’t ride actual unicorns at this party, the next best thing is to use our magical fairytale wands to wish for them.
To make the wands you’ll need:
- Long craft sticks
- Curling ribbon
- 5″ balloons
To assemble the wands you’ll need to:
- Fill each balloon with confetti.
- Blow the balloon up with air and tie it with a knot.
- Using the curing ribbon, tie the bottom of the balloon (under the knot) to the craft stick with a tight knot.
- Add extra ribbon and curl.
As a prize for the game or a party favor for one lucky guest at your party, provide them with a gift! At my local craft store, I spotted this unicorn patch and coordinating clutch. For just a few dollars, I DIY’d a themed gift for the party!
Your unicorn party doesn’t have to look like mine because inspiration can come from anywhere and be anything! So, make sure to check out the Dr Pepper Pick Your Pepper 12oz cans and 20oz bottles this summer and get inspired to create a fun party for your friends and family!
- 1 container of Extra Creamy Vanilla Ice Cream, softened
- 1 can Dr Pepper
- 12 ice pop molds
- In a large bowl, scoop in the softened ice cream
- Slowly pour the Dr Pepper in with the ice cream
- Using a whisk or hand mixer/immersion blender, mix together the ice cream and Dr Pepper until smooth.
- Transfer the mixture into a measuring cup that pours.
- Pour the mixture into the ice pop molds.
- Freeze overnight or until solid.
Transform the perfect summer cocktail into a decadent dessert with my recipe for Mojito Cupcakes!
My husband’s favorite cocktail is the mojito. I’m not sure if it’s because he loves the mint or the lime because they are both his favorite flavors. However, when a bartender makes a mojito right, it’s out of this world delicious!
For these Mojito Cupcakes, I took inspiration from my husband’s love for that cocktail and transformed it into a decadently delicious dessert!
Trying saying that three times fast!
- Decadent. Delicious. Dessert!
- Decadent. Delicious. Dessert!
- Decadent. Delicious. Dessert!
The inspiration for the actual recipe, however, came from Raspberry Mojito Cupcakes I made a few years back. This time though, I really wanted to highlight the lime and mint flavor combo and not have any other flavor interfere!
The cupcakes start by pressing sugar into the zest of two limes. This action brings the natural oils and juices out of the lime zest and presses them into the sugar creating a fluffy, fragrant sugar.
From there, lime juice is added to the batter along with buttermilk, flour, eggs, and other essential ingredients. Once the cupcakes have baked, my favorite part of making these cupcakes happens…
Holes are poked into the cupcake to allow the rum to soak down into the bottom. Yes… you read that right… we’re soaking these cupcakes in RUM!
I mean, we can’t be making mojitos without the rum!
Finally, a whipped mint buttercream is made to top the lime and rum soaked cupcakes to complete the mojito flavor.
Coarse brown sugar, a lime slice, mint sprig and lime zest curls are used to garnish the mojito cupcakes… just like you’d find on your cocktail!
So, for the mojito lover in your life… these Mojito Cupcakes will be a huge hit!
Rum Lime Cupcakes
- 1¾ cup cake flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1¼ cup sugar
- zest of 2 limes
- ½ cup cold unsalted butter, cubed
- 2 large eggs, room temperature
- 3 Tbsp fresh squeezed lime juice
- ¾ cup buttermilk
- 1/2 cup clear rum
Whipped Mint Frosting
- ½ cup unsalted butter, room temperature
- ¼ cup shortening (I used Crisco)
- 1lb powdered sugar
- 1 tsp mint extract
- ½ cup heavy whipping cream
- pinch of salt
- mint sprigs
- lemon rind peels
- coarse brown sugar (like Turbinado sugar)
Rum Lime Cupcakes
- Preheat oven to 350 F. Line cupcake pans with liners.
- Zest the 2 limes into a small prep bowl and pour the sugar over it. Using the back of a rubber spatula, press the sugar into the lime zest until the sugar has become fluffy and fragrant. This process should take 2-3 minutes.
- In a medium prep bowl, whisk together the flour, baking soda, baking powder and salt.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cold, cubed butter on high until smooth.
- Add the lime sugar and beat until incorporated, about 1-2 minutes. NOTE: The butter and sugar will not become light and fluffy because of the oils in the lime.
- One at a time, add the eggs and mix on medium-high for 30 seconds after each addition making sure to scrape the sides and the bottom of the bowl to ensure everything is incorporated.
- Add the lime juice and mix in. NOTE: The mixture will look curdled, but don't worry... this is normal.
- In three parts, add the flour with the mixer on low speed. Between each addition of flour, add half the buttermilk. After the last amount of flour has been added, turn the mixer off and scrape the sides and bottom of the bowl and fold in the remaining flour. Turn the mixer back on to medium-high speed for 10 seconds. DO NOT OVERMIX!
- Fill cupcake liners ⅔ full with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Cool cupcakes in pan for at least 5 minutes before removing to a wire rack to cool completely.
- Poke several holes in the top of each cupcake going down to the base. Using a kitchen brush, paint on the clear rum on top of each cupcake until they are soaked. Be generous!
Whipped Mint Buttercream
- In the bowl of your stand mixer fitted with the paddle attachment, cream together the butter and shortening.
- Add the powdered sugar mix on medium for about 30 seconds. Add half the heavy cream and beat on medium high until smooth.
- Scrape the sides and bottom of the bowl and then mix in the mint extract and salt.
- Add the remaining heavy cream and beat on high for 3-4 minutes until smooth and fluffy.
- Fill a piping bag fitted with a a star tip (Wilton 1M) with the mint buttercream.
- Pipe a swirl of buttercream onto each rum-soaked cooled cupcake.
- Garnish with a mint sprig, lime rind peel and coarse sugar.
- Serve immediately.
Rich chocolate cake baked with chunks of holiday OREO cookies topped with whipped peppermint buttercream loaded with candy cane chunks makes my Dairy Queen Blizzard inspired Candy Cane Oreo Cupcakes the perfect holiday treat!
No, I didn’t get paid to make these cupcakes. Instead, inspiration hit me at a time in my life when I thought baking wasn’t a passion anymore… that I was burnt out on cupcakes.
Last week, my family and I were watching TV and a DQ commercial for candy cane oreo Blizzards came on and I said WOAH that sounds delish. No naturally we went to DQ to try them and of course they were delicious.
I had not felt inspiration to bake something new in 10 months. This feeling was strangely familiar but it somehow felt different, but I knew I had to see it through to the end.
So, I went to the grocery store, bought all the supplies (can you believe that the candy canes were hard to find?!!) and scheduled a day to bake.
The DQ Blizzard has big chunks of candy cane and OREO in it, so I knew I wanted my Candy Cane Oreo Cupcake to have the same. I started with my dark chocolate cake recipe and filled it with pieces of OREO.
Next, my traditional whipped buttercream got kicked up a notch by adding peppermint extract and tons of crushed candy canes to it.
I couldn’t decide how I wanted to garnish these cupcakes, so I did it a few different ways. All of the sides were lined with crushed candy canes and some were topped with an OREO chunk, crumbles or a candy cane.
The peppermint chocolate combination is one of my favorites for the holiday season and these cupcakes do not disappoint!
Chocolate OREO Cupcakes
- ½ cup unsalted butter
- ¾ cup brewed coffee
- ½ Tbsp espresso powder
- 1 tsp vanilla
- ¼ cup + 2 Tbsp cup dark chocolate cocoa powder
- ⅓ cup sour cream
- 1 egg
- 1 cup sugar
- 1 cup flour
- ¾ tsp baking soda
- ½ tsp salt
- 12 OREO cookies, crushed into chunks
Candy Cane Buttercream
- 12 Tbsp unsalted butter, room temperature
- 6 cups sifted powdered sugar
- 3 tsp peppermint extract
- 1/2 cup + 1 Tbsp heavy whipping cream
- 1/4 tsp salt
- 18 mini candy canes
- 1/2 cup crushed candy canes, for decorating
- OREO cookie pieces, for decorating
- Preheat oven to 350 F degrees. Line cupcake pan with liners.
- In a medium sauce pan, melt the butter. Add the coffee, espresso powder, cocoa powder, and vanilla and whisk until combined. Set aside to cool slightly.
- In a large bowl, sift together the sugar, flour, baking soda and salt. Add the chunked OREOS and toss to coat. Set aside.
- In a medium bowl, whisk together the sour cream and the eggs. SLOWLY add a few tablespoons of the chocolate mixture to the sour cream and eggs. Whisk to combine. In a slow stream, whisk in the remaining chocolate mixture until combined completely.
- Make a well in the center of the flour mixture and pour in wet. Using a whisk, stir until no more lumps remain.
- Fill cupcake liners ¾ full. Bake for 18 minutes or until a toothpick comes out clean.
- Cool in pan for 5 minutes before removing to a wire rack to cool completely.
- Crush candy canes in a food processor until they are very fine, small pieces. Divide in half.
- In the bowl of your stand mixer, mix the butter until smooth, about 30 seconds.
- Add half the sugar and mix until combined. Add the remaining sugar and mix until incorporated.
- Scrape the sides of the bowl and add the peppermint extract and half the cream. Mix until combined.
- Add the remaining cream until you reach your desired consistency. Less cream for stiffer frosting, more cream for softer.
- Mix on high speed for 3-5 minutes or until light and fluffy.
- Using a large round piping tip fitted on a piping bag, pipe swirls of frosting onto each cupcake.
- Press crushed candy cane pieces onto the side of each cupcake.
- Top with an OREO or candy cane piece or however else you want to decorate it!
- Eat and enjoy!
Are you looking for a delicious summer treat? These Strawberry Shortcake Cupcakes are packed full of fresh berries and topped with a delicious whipped cream and are prefect the perfect dessert for summer!
It’s been a minute since I’ve posted a new recipe. Starting the Fellowship Program at Dog Tag, Inc has taken up more of my time than I imagined it would and I’ve found myself savoring every free moment with my family and getting as much sleep as possible.
There was no reason to make these cupcakes other than I had a bit of free time just as the fellowship was beginning and I wanted to get in the kitchen and bake!
I started with a shortcake cupcake recipe from Damn Delicious as the base of this cupcake. I doubled the recipe and decided to top it with fresh whipped cream instead of buttercream.
When I think of how I like to eat strawberry shortcake it’s always topped with fresh whipped cream. These cupcakes could be no exception.
Instead of using plain whipped cream though, I made a strawberry syrup to add to the cream to give it a sweet, subtle flavor. When I shared these cupcakes with the fellows at Dog Tag the frosting got rave reviews!
With strawberries in season now, I highly recommend making these Strawberry Shortcake Cupcakes. They are simple to make and oh so yummy!
- 2 1/4 cup all-purpose flour
- 1/4 cup corn starch
- 2 1/2 tsp baking powder
- 1/8 tsp salt
- 1 cup sugar
- 4 large eggs
- 1 Tbsp vanilla extract
- 1/2 cup vegetable oil
- 1/2 cup unsalted butter, melted
- 1 cup milk
- 1 1/2 cups fresh strawberries, diced
Strawberry Whipped Cream
- 10 strawberries, diced
- 2 Tbsp water
- 1/4 cup sugar
- 2 cups heavy whipping cream
- 3-4 Tbsp sugar
- 18 strawberries, halved
- Preheat oven to 350F degrees. Line a cupcake pan with Sweets & Treats Boutique pink dot grease proof liners.
- In a large bowl sift together the flour, cornstarch, baking powder and salt.
- In the bowl of an electric mixer fitted with paddle attachment, gently cream together the sugar, eggs and vanilla for 2-3 minutes.
- Add the vegetable oil and melted butter and mix until combined.
- In another bowl, toss the diced strawberries in 2 Tbsp of the sifted flour mixture.
- Add the sifted flour mixture and milk alternately in 3 parts beginning and ending with the flour. Mis only until just incorporated.
- Add strawberries and gently fold by hand to combine.
- Fill the cupcake liners 2/3 full with batter.
- Bake 18-20 minutes or until a toothpick comes out clean.
- Allow the cupcakes to cool in the pan for 5-10 minutes before removing to a wire rack to cool completely before frosting.
Strawberry Whipped Cream
- In a shallow pan, combine the water, 1/4 cup sugar, and 10 diced strawberries and cook over medium-high heat until the sugar melts.
- With a spoon or potato masher, mash the berries until no more chunks remain and the mixture is mostly liquid.
- Cook over medium high heat until the sauce thickens and reduces by about half.
- Immediately strain the sauce to remove any chunks of berry that remains.
- Allow the remaining syrup to cool completely in the refrigerator.
- In a chilled bowl for your stand mixer fitted with the whisk attachment, combine the heavy cream, chilled strawberry syrup and sugar with the mixer on low.
- Turn the mixer to high and whip until semi-stiff peaks form. You want the whipped cream to hold its shape when piped onto the cupcakes.
- Using an open round tip fitted to a piping bag filled with whipped cream frosting, pipe swirls of frosting on to each cupcake.
- Topped each cupcake with half a strawberry.
- Serve immediately or store chilled for up to 2 days.