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Category Archives: Cupcakes

Best Friend’s Birthday Cupcakes

Saturday was my best friend’s birthday and it’s terrible to say but we haven’t been able to see each other for over a year, which is probably the longest we’ve gone since she moved to Georgia over 5 years ago. She specifically requested that the cupcakes not be chocolate, so I decided to get a little creative. If I know anything about my best friend at all, it’s that she loves Lindt chocolate, which is what inspired me to make these cupcakes. They’re currently making their way to southern Georgia right now and it breaks my heart to know these cupcakes won’t look anything like they do in my pictures, but I’m just happy she can enjoy them! Happy birthday Melissa!!!!!

Lindt Stracciatella Chocolate Cupcakes


Adapted fromWilton

  • 3 cups cake flour sifted
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup butter or margarine softened
  • 1 3/4 cups granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 1/4 cups milk
  • 8 ounces white chocolate, melted
  • 6 ounces milk chocolate bar, grated
  1. Preheat oven to 350°F. Line muffin pan with baking cups
  2. Sift together flour, baking powder and salt; set aside
  3. In large bowl, cream butter and sugar with electric mixer until light and fluffy
  4. Add eggs and vanilla; mix well
  5. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute
  6. Melt white chocolate in microwave on medium power for 1 minute. Stir, then microwave for another 30 seconds. Stir melted chocolate into the batter
  7. Grate chocolate bar over the batter and stir in the batter
  8. Pour into prepared cups and top off with Lindt chocolate ball. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean
  9. Cool 10 minutes. Turn out onto cooling rack; cool completely

Chocolate Buttercream Frosting

  • 1 cup butter, softened
  • 3-4 cups confectioners’ sugar
  • 1 tablespoon cocoa powder
  • 1/4 cup Hershey’s chocolate syrup
  1. Beat butter on high speed until light and fluffy
  2. Add confectioners’ sugar, 1 cup at a time until desired consistency is reached
  3. Beat in cocoa powder and syrup
  4. Place into piping bag and frost cupcakes


Post-baked. Yes, those are Ariel paper liners. She is Melissa’s favorite Disney Princess…I couldn’t resist 😉

I’d have to say this is definitely my best frosting work yet! I think I’m finally getting the hang of it!!!


Baking for Japan

Last week, the Asian Student Association at my school was having a bake sale to raise money for Japan and I was asked to bake cookies and cupcakes for the event. The bake sale was a success! They sold everything they had and raised almost $300 :).

For the cookies, I used Martha Stewart’s Ideal Sugar Cookies with Royal Icing recipe and I used a square and heart-shaped fondant cutters to cut out the cookies with. For the cupcakes, my original idea was to bake vanilla cupcakes with vanilla frosting and dye some of the frosting red to add to the top of the cupcake (to look like Japan’s flag). But unfortunately the cupcakes were a bit last minute and CVS didn’t have food coloring (who would have thought?!) so I ended up buying cherries which I cut in half and placed on top of the cupcake.

Ideal Sugar Cookies

Martha Stewart

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 cup (1 stick) unsalted butter
  • 1 cup sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons brandy, or milk
  • 1/2 teaspoon pure vanilla extract

Royal Icing (Doubled)

All Recipes

  • 3 cups confectioners’ sugar
  • 1/4 teaspoon cream of tartar
  • 2 egg whites, beaten
  • 1 bottle red food coloring
  1. In a bowl, sift together confectioners’ sugar and cream of tartar. Using electric mixer, beat in 2 beaten egg whites for about 5 minutes or until mixture is thick enough to hold its shape
  2. Set aside half of the icing and mix with the food coloring until bright red. Use this for the dot on the flag cookies and the icing for the heart cookies

Vanilla Cupcakes (Quadrupled)

Adapted from Joy of Baking

  • 1/2 cup unsalted butter, softened
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 (3.4) ounce packages instant vanilla pudding (use 1 package for each double batch)
  • 1/4 cup milk
  • 2 containers store-bought vanilla frosting
  • 1 jar cherries
  1. Preheat the oven to 350° F and line muffin cups with paper liners
  2. Whisk together flour, baking powder, salt, and pudding mix in a small bowl. Set aside
  3. In the bowl of electric mixer, beat the butter and sugar until light and fluffy. Add the eggs one at a time and beat well after each addition. Beat in vanilla
  4. With mixer on low speed, alternately add the flour mixture and milk in three additions, beginning and ending with the dry ingredients
  5. Bake for 17-20 minutes and cool on wire rack


The heart cookies. Obviously made with the heart fondant cutter

The “with love” cookies, made with the square fondant cutter and black icing

Vanilla Bean Dulce de Leche Cupcakes

Though I’m on Spring Break, it was my friend’s birthday from school yesterday and I had to make her something! She requested anything with caramel, so what’s better than a cupcake filled with caramel and topped with a caramel buttercream frosting? The answer to that is nothing :).

Vanilla Bean Dulce de Leche Cupcakes

The Culinary Chronicles


  • 1 ¼ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs (room temperature)
  • 1 cup granulated sugar
  • ½ cup unsalted butter (room temperature)
  • 1 tablespoon vanilla extract
  • Seeds from 1 vanilla bean
  • ½ cup sour cream
  • Caramel sundae topping, for filling

Dulce de Leche Buttercream Frosting

  • 3 to 4 cups confectioners sugar (sifted)
  • 1 cup unsalted butter (room temperature)
  • 2 to 3 tablespoons dulce de leche
  1. Preheat the oven to 350°degrees and place paper liners in pans
  2. In a separate bowl, sift together the flour, baking powder, baking soda, and salt
    In a standing mixer, beat the eggs and sugar together until light and creamy for about 2 minutes. Add the butter, vanilla bean seeds, and vanilla extract. Mix until well incorporated. Slowly incorporate dry ingredients until well blended. Fold in sour cream until smooth and well incorporated
  3. Fill each lined cup ½ to 2/3 full. Bake for approximately 20 minutes, rotating halfway between baking time. Cupcakes are done when a toothpick inserted in the center comes clean. Cool completely in pans on top of a wire rack
  4. While cupcakes are cooling, prepare frosting. In a large mixer bowl, whip the butter for several minutes until very light and fluffy. Slowly add the confectioners sugar until the butter becomes thicker and stiff. Add the culce de leche and whip until combined. If needed, add a few more spoons of confectioners sugar until desired consistency is reached
  5. Poke a hole in the center of each cupcake (I use a straw) and fill with caramel sundae topping. Top with dulce de leche buttercream

Pre-bakedI love the look of the vanilla beans 🙂


Filling the cupcakes is my favorite part!

And I guess frosting is always fun too 😉

Cookies & Cream Cupcakes

This recipe was really done completely out of the blue. My mom went to the store and I asked her to get me some oreo cookies with the full intention that I would make cookies & cream ice cream, especially considering I bought some cookies & cream sprinkles from A.C Moore recently. But then I remembered I had some instant oreo pudding mix in my pantry and I guess I just went with it!

Cookies & Cream Cupcakes


Adapted from Martha Stewart

  • 3 cups all-purpose flour
  • 1 (4.2 oz) package instant cookies & cream pudding mix
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 12 tablespoons unsalted butter, room temperature
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/4 cups milk
  • 20 oreo cookies, finely chopped

Cookies & Cream Buttercream

Adapted from Savory Sweet Life

  • 1 cup unsalted butter (2 sticks or 1/2 pound), softened
  • 3-4 cups confectioners sugar
  • 1/2 teaspoon table salt
  • 1 tablespoon vanilla extract
  • 2-4 tablespoons milk or heavy cream
  • 10 oreo cookies, finely chopped
  1. Preheat the oven to 350° F
  2. In a mixing bowl, whisk together the flour, pudding mix, baking powder, and salt. Set aside
  3. Cream the butter and sugar until light and fluffy. Add in the eggs, one at a time, beating well after each addition. Mix in the vanilla extract
  4. Add flour mixture and milk alternately, beginning and ending with flour. Scrape the sides and bottom of bowl to assure the batter is thoroughly mixed. Stir in oreo cookie crumbs. Divide batter evenly among liners, filling papers about 2/3 full. Bake about 20 minutes. Cool on wire racks
  5. Beat butter for a few minutes with a mixer with the paddle attachment on medium speed.  Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter
  6. Increase mixer speed to medium and add vanilla extract, salt,  and 2 tablespoons of milk/cream and beat for for 3 minutes.  If your frosting needs a more stiff consistency, add remaining sugar.  If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time. Beat in oreo cookie crumbs

Close-up of the batter



I made the frosting a little too thick so I wasn’t strong enough to push it through my mechanical pastry bag. Kamil did it for me and he said I’m not allowed to criticize his work on my blog so I’ll have to keep that part a secret. I’m just kidding, he did a really good job :)…

…Probably even better than me

Vanilla Valentine Cupcakes

Ever since I was little, I’ve always loved Valentine’s Day simply because I used to have so much fun filling out valentine cards and seeing who would give me one as well. Today I still love this holiday but for different reasons. Because I get to spend it with the love of my life :)!

As for the recipe, it didn’t exactly turn out how I hoped. I baked a sheet cake which I added pink food coloring to so that when I cut out pieces of cake using a heart shaped cookie cutter and baked a cupcake around it, you would be able to see the heart when you bit into it. However my oven SUCKS and over-baked the cake (even though I took it out 7 minutes before I should have) and the pink color wasn’t dark enough so the heart pretty much blended in with the cupcake. Yet it was still very tasty!

Sheet Cake

  • 2-1/4 cups sifted cake flour
  • 1-1/2 cups sugar
  • 3 teaspoons baking powder
  • 1/2 cup butter, softened
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1-1/2 teaspoon vanilla
  • 4 egg whites
  • 4-5 drops red food coloring

Billy’s Vanilla, Vanilla Cupcake

Martha Stewart

  • 1 3/4 cups cake flour, not self-rising
  • 1 1/4 cups unbleached all-purpose flour
  • 2 cups sugar
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cut into 1-inch cubes
  • 4 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract

Billy’s Vanilla Buttercream

Martha Stewart

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 6 cups confectioners’ sugar
  • 1/2 cup milk
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 350 degrees. Grease and flour a 13×9″ pan and line bottom with waxed paper. Sift flour, sugar, and baking powder into a large mixer bowl. Add butter, salt, milk and vanilla. Beat on slow speed until blended. Then beat on medium speed for 2 minutes, occasionally scraping down the sides of the bowl. Add unbeaten egg whites and beat two minutes longer at medium speed. Mix in enough drops of red food coloring to turn the batter a dark pink/light red shade
  2. Pour batter into prepared pan and bake at 350 degrees for 35-40 minutes or until cake is light golden brown and is beginning to pull away from the sides of the pan. Cool completely
  3. Once cool, cut the cake in half out as many hearts as you can from both halves of the cake. Save the scraps for snacking (trust me, you’ll want to!)
  4. Turn oven down to 325 degrees. Line cupcake pans with paper liners and put a cake heart inside each one; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine flours, sugar, baking powder, and salt; mix on low speed until combined. Add butter, mixing until just coated with flour
  5. In a large glass measuring cup, whisk together eggs, milk, and vanilla. With mixer on medium speed, add wet ingredients in 3 parts, scraping down sides of bowl before each addition; beat until ingredients are incorporated but do not overbeat
  6. Divide batter evenly among liners, filling about 2/3 full. Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes
  7. Transfer to a wire rack to cool completely. Repeat process with remaining batter
  8. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency
  9. Frost cupcakes and decorate with pretty Valentine’s Day sprinkles!!

Pre-baked sheet cake

Cutting out the hearts. Aren’t these adorable?! This part was so much fun!

Pre-baked cupcakes with the hearts inside them!

I was so disappointed to cut into it only to find you can hardly see the heart 😦

That’s okay, they still got great reviews. Happy Valentine’s Day everyone!!!

Cranberry Orange Cupcakes

Today at work, I was cutting up bagels in the morning and I happened to take a bite of one of our cranberry-orange bagels. I was actually surprised by how well the flavors work together because the combination always seemed so odd to me but nevertheless, it inspired me to make some cranberry orange cupcakes!

Cranberry Orange Cupcakes

Orange Buttercake

Pamela Clark

  • 6 tablespoons butter, softened
  • 3 ounces cream cheese, softened
  • 1/2 teaspoon orange extract
  • 2 teaspoons finely grated orange peel
  • 2/3 cup sugar
  • 2 eggs
  • 1/3 cup self-rising flour
  • 1/2 cup all-purpose flour
  • 1/4 cup dried cranberries

Cranberry Buttercream Frosting

Adapted from The Curvy Carrot

  • 1 and 3/4 cups powdered sugar
  • 1 stick unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 cup cranberry juice
  • 2 drops red food coloring
  1. Preheat oven to 325° F. Line standard muffin pan with paper baking cups
  2. Beat butter, cream cheese, orange peel, sugar, and eggs in small bowl with electric mixer until light and fluffy
  3. Beat in flours on low speed until just combined. Divide mixture evenly among baking cups; smooth the surface
  4. Bake cakes about 2o minutes. Turn cakes onto wire rack to cool
  5. With an electric mixer, beat butter until pale and fluffy
  6. Add powdered sugar on high speed, 1/4 cup at a time, until desired consistency is reached
  7. Add vanilla and cranberry juice, a bit at a time, and 2 drops food coloring, beating on high speed for another minute
  8. Pipe onto cooled cupcakes

Close-up of the batter


Post-baked. The best part about these cupcakes was the sweet orange scent that overwhelms you as soon as you open the oven door

The mechanical pastry bag I bought was probably one of the best investments I ever made!

The other cupcakes featured here are my plantain dulche de leche cupcakes which can be found here

Plantain Dulce de Leche Cupcakes

I’ve only been to an authentic Spanish restaurant once in my life. But while I was there, I had the pleasure of tasting fried plantains for the first time in my life and they were unlike anything I’ve ever had before…but in a good way! They were sweet but somewhat salty at the same time- they are simply indescribable. But anyway, the other night I was watching Worst Cooks in America with Kamil and we happened to catch the end of a new episode of Cupcake Wars. I wasn’t really paying close attention but I must have been tuning in somewhat because I heard one of the judges say that one of the competitors’ plantain avocado cupcakes were good with the right frosting. Hold on- did they really just say plantain AVOCADO cupcakes?! To me, those flavors don’t seem like they would go well together at all, but the idea of putting plantains in a cupcake inspired me! I was flipping through my Pamela Clark Cupcakes book that I’ve been referencing to a lot lately and came across a recipe for banana caramel cupcakes. Long story short, I substituted the 2/3 cup mashed banana for 2/3 cup mashed fried plantains and the 1/3 cup of sour cream for yummy dulce de leche! 🙂

Plantain Dulce de Leche Cupcakes

Fried Plantains


  • 2 ripe plantains, peeled and sliced
  • 1 tbsp salted butter
  • 2 tbsp brown sugar
  • pinch of ground cinnamon


Adapted from Pamela Clark

  • 6 tablespoons butter, softened
  • 1/2 cup firmly packed brown sugar
  • 2 eggs
  • 1/2 cup self-rising flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon allspice
  • 2/3 cup mashed plantains
  • 1/3 cup dulche de leche
  • 3 tablespoons milk

Dulche de Leche Buttercream Frosting

Adapted from The Curvy Carrot

  • 1 and 3/4 cups powdered sugar
  • 1 stick unsalted butter, at room temperature
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons dulche de leche
  • 1/4 teaspoon cinnamon
  1. Melt the butter, brown sugar and cinnamon over medium heat in a skillet
  2. Arrange the plantains in the skillet and saute the pieces about 3 minutes per side or until the sugar caramelizes and the plantains get a nice dark coating of the mix
  3. Preheat the oven to 350° F. Line a standard muffin pan with baking cups
  4. Beat butter, sugar, and eggs in a small bowl with electric mixer until light and fluffy
  5. Stir in sifted dry ingredients, mashed plantains, dulche de leche, and milk. Divide mixture evenly among baking cups; smooth surface
  6. Bake for 20 minutes. Turn onto wire racks to cool
  7. With an electric mixer, beat butter until pale and fluffy
  8. Add powdered sugar on high speed, 1/4 cup at a time until desired consistency is reached
  9. Add vanilla, dulche de leche, and 1/4 teaspoon cinnamon, beating on high speed for another minute
  10. Pipe onto cooled cupcakes

Frying the plantains

All mashed up!

A close-up of the batter



And all dressed up ready to go! 😉

The other cupcakes featured here are my cranberry orange cupcakes which can be found here

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