Reese's Peanut Butter Cup Stuffed Cupcakes

Printable Recipe

Reese's Peanut Butter Cup Stuffed Cupcakes

Cupcakes:
1 Devil's food cake mix
1 box (5.9 oz) chocolate pudding mix
1 cup light sour cream
1 cup vegetable oil
4 eggs
1/2 cup water
2 tsp vanilla
Mini Reese's Peanut Butter Cups

Frosting:
1 cup butter, softened
1/2 cup creamy peanut butter
4 cups powdered sugar
5 tsp milk

Preheat oven to 350. Place 24 cupcake liners in muffin tins. Combine all of the cupcake ingredients except for the peanut butter cups and beat until combined. Scoop into muffin tins. Unwrap mini Reese's and push one down into each cupcake. Bake for 18 minutes. Cool completely before frosting.

To make frosting, beat together butter, peanut butter, powdered sugar, and milk. Frost cupcakes and top with an additional peanut butter cup, if desired.

Recipe adapted from Crazy Little Projects

Past Recipes:
One year ago: Grasshopper Mint Chocolate Bark
Two years ago: Pumpkin Cake Bars with Cream Cheese Frosting
Three years ago: Za Zoom Meatballs

Grasshopper Cupcakes

For our young women's activity last week we did Cupcake Wars. I provided cake mixes for them to chose from. I also provided a bunch of random ingredients that they could chose from like cookies, candy, fruit. They were required to pick at least two ingredients to incorporate into their cupcakes. We split them into two teams. Half of them stayed at my house and the other half went over to another leader's house to bake. When we were finished, we had judges pick the best cupcake. It was a lot of fun! When I tasted this cupcake that the girls made, I thought it was one of the best cupcakes I have ever had. So I decided to share the recipe. I think I'm definitely going to make this again. Who knew a bunch of Mia Maids could create a cupcake so delicious?

Printable Recipe

Grasshopper Cupcakes
1 devils food cake mix
ingredients on the back of the box (eggs, water, oil)
1 package grasshopper cookies

Prepare cake mix as directed on the package. Line 2 muffin tins with cupcake liners. Place a grasshopper cookie at the bottom of each liner. Place remaining cookies in a large ziploc bag and crush with a rolling pin. Pour crushed cookies in cake batter and stir to combine. Divide evenly among cupcake liners. Bake according to directions on the package. (I had to bake mine about 5 minutes longer.) Let cool before frosting.

Frosting:
6 Tbsp butter, softened
4 cups powdered sugar
1/4 cup milk
1 tsp vanilla
Hershey's chocolate bar for garnish

To make frosting, beat butter on medium speed until smooth. Gradually add 1 cup of the powdered sugar, mixing well. Beat in milk and vanilla. Gradually beat in remaining sugar. Frost cooled cupcakes. Grate chocolate shavings on top of cupcakes.

Past Recipes:
One year ago: Chocolate Cake
Two years ago: Oreo Cupcakes
Three years ago: Chocolate Chip Toffee Bars

Strawberry Cupcakes

My baby girl turned 3 this week! I know... it's so sad. My baby is growing up. When I asked her what she wanted for her birthday, she said, "Pink cu-cakes and a pwesent!" She's so hard to please :):) I made these strawberry cupcakes for her and they were delicious! They were mini cupcakes so they were perfect for my tiny little girl. And did I mention they're my new favorite cupcake? They kind of tasted like strawberry shortcake in a cupcake. Yum!

Printable Recipe

Strawberry Cupcakes
1 lb strawberries, washed and hulled
1/4 cup water
1 box white cake mix
3 egg whites
1/3 cup canola oil

frosting:
8 oz cream cheese, at room temperature
4 Tbsp butter, at room temperature
4- 4 1/2 cups powdered sugar
1/4 cup reserved strawberry puree

Preheat oven to 350. Line 2 24-count mini muffin tins with cupcake liners.

Reserve about 10 small strawberries for garnish. Place remaining strawberries in a blender with the water. Puree until smooth. This should equal 1 3/4 cups. If not, add enough water to equal that amount. Set aside 1/4 cup of the puree for the frosting.

Beat together cake mix, egg whites, canola oil, and 1 1/2 cups strawberry puree for 2 minutes or until mixed well. Fill muffin tins about 3/4 of the way full. Bake for 8-12 minutes or until golden and toothpick is inserted and comes out clean. Cool completely before frosting.

To make frosting, beat together cream cheese and butter. Add powdered sugar and strawberry puree. Mix on low for 1 minute. Increase speed to medium and beat until fluffy, about 30 seconds. Frost cupcakes and place in refrigerator. Cut each reserved strawberries into about 5 slices. Place strawberry slices on top of cupcakes.

Makes about 48 mini cupcakes

Recipe adapted from Sandra Lee and Delish

Past Recipes:
One year ago: Vanilla Cake with White Chocolate Buttercream Frosting
Two years ago: Butterfly Cake
Three years ago: Porcupine Meatballs

Cookies & Cream Cheesecake Cupcakes

I can't think of a better combination than Oreos, cheesecake, and cupcakes. These were so delicious! Oh, and for cheesecake, these were actually pretty easy to make.

Printable Recipe

Cookies & Cream Cheesecake Cupcakes

1 pkg oreos, divided (12 coarsely crushed and 27-30 whole)

2 lbs cream cheese at room temperature

1 cup sugar

1 tsp vanilla

4 large eggs at room temperature, lightly beaten

1 cup sour cream

pinch of salt

Preheat oven to 275. Line muffin tins with paper liners. Place one cookie in the bottom of each liner.

In the bowl of a stand mixer, beat cream cheese at medium speed until smooth. Gradually add sugar until combined. Beat in vanilla. Drizzle in eggs a little at a time until combined. Beat in sour cream and salt. Stir in crushed cookies by hand. 

Divide filling among cups, filling almost to the top. Bake until set, about 22 minutes, rotating pans halfway through baking. Transfer to a wire rack and cool for 15 minutes. Remove from muffin tins and refrigerate for at least 4 hours before serving.

Makes 27-30 cupcakes 

*The original recipe calls for 42 cookies to make 30 cupcakes but there were 39 cookies in one package of Oreos so I made 27 cupcakes.

Recipe adapted from Handle the Heat

Past Recipes:

One year ago: Loaded Baked Potato Salad

Two years ago: Rustic Chicken and Herbed Cornmeal Dumplings

Strawberry Swirl Cheesecake Cupcakes

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

Strawberry Swirl Cheesecake Cupcakes

Vanilla Cake with White Chocolate Buttercream Frosting

When I made these red velvet brownies for Valentine's Day, I loved the frosting so much that I decided to make it to frost my daughter's birthday cake. I made her a ladybug cake with some extra cupcakes. I'll post the recipe for the ladybug cake later. This cake was delicious but it's the frosting that I love so much!


Printable Recipe


Golden Vanilla Cake
2 cups sugar
3 1/4 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter, soft
1 1/4 cups milk, at room temperature
2 tsps vanilla extract
4 large eggs


Preheat oven to 350. Lightly grease and flour baking pans or place cupcake liners in muffin tins. In a bowl of a stand mixer or large mixing bowl, whisk together sugar, flour, baking powder, and salt. Add butter and beat at low speed, until the mixture looks sandy. Combine the milk and vanilla and add to the mixing bowl. Mix at low speed for 30 seconds, then increase speed to medium and beat for 30 seconds. Scrape the bottom and sides of the mixing bowl. With the mixer running at low speed, add 1 egg. Increase speed to medium and beat for 30 seconds. Repeat this process with each egg until all 4 are added. After the last egg is added, scrape the bowl once more, then beat at medium-high speed for 30 seconds. Pour mixture into prepared pans or muffin tins. Bake for 40 minutes for a 9x13 pan, 27 minutes for 9" layers, 24 minutes for 8" layers, or 23-25 minutes for cupcakes. The cake is done when a toothpick inserted into the center of the cake comes out clean. Cool completely before frosting. 


Recipe source: King Arthur Flour


White Chocolate Buttercream Frosting
3/4 cup unsalted butter, at room temperature
3 3/4 cups powdered sugar
1 1/2 tsp vanilla extract
6 oz good quality white chocolate (not chips), melted
3-4 Tbsp heavy cream
Food coloring, if desired


Place butter in the bowl of a stand mixer fitted with the paddle attachment. Cream butter until soft and fluffy. Beat in vanilla. With the mixer on low speed, slowly add powdered sugar 1/2 cup at a time. Allow the sugar to mix in before adding the next 1/2 cup. Add in the melted white chocolate and beat on medium speed until incorporated. With the mixer on low, add the heavy cream 1 Tbsp at a time until it reaches desired consistency. Add desired food coloring and mix well.


Past recipes:
One year ago: Oven Baked Chimichangas
Two years ago: Porcupine Meatballs

Spiced Pumpkin Cupcakes

Printable Recipe

Spiced Pumpkin Cupcakes
2 2/3 cup flour
2 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
1/8 tsp ground nutmeg
1/4 tsp ground cloves
1 tsp salt
1 (15 oz) can pumpkin puree
1 cup sugar
1 cup brown sugar
1 cup vegetable oil
4 large eggs

Cream Cheese Frosting:
8 oz cream cheese, softened
5 Tbsp butter, at room temperature
2 tsp vanilla
2 1/2 cups powdered sugar

Preheat oven to 350. Place cupcake liners in muffin tins. In a large bowl, combine flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside. In a large mixing bowl, mix together pumpkin, sugar, brown sugar, and vegetable oil. Add eggs, one at a time, beating after each addition. Add flour mixture in two additions, beating at low speed just until incorporated. Pour into cupcake liners. Bake for 18-20 minutes or until toothpick comes out clean. Cool in pans for 10 minutes. Then remove cupcakes from pans and cool completely.

To make frosting, beat together cream cheese and butter until smooth. Mix in vanilla. Gradually add powdered sugar and mix well. Frost cupcakes as desired.

Makes 24 cupcakes

Recipe adapted from Annie's Eats

Oreo Cupcakes

Printable Recipe

Oreo Cupcakes
2 1/3 cup flour
1 cup cocoa powder
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
12 Tbsp unsalted butter at room temperature
2 cups packed light brown sugar
2 tsp vanilla
4 eggs
1 1/2 cup buttermilk at room temperature

frosting:
1 3/4 cup + 2 Tbsp whipping cream
3 Tbsp powdered sugar
1/2 tsp vanilla
6 Tbsp Oreo cookie crumbs
24 Oreo cookies

Preheat oven to 350. Place cupcake liners in muffin pans. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In the bowl of an electric mixer, beat butter until smooth. Gradually add brown sugar and beat until fluffy. Beat in vanilla. Add eggs, one at a time, beating after each addition. Add flour mixture in 3 additions, alternating with buttermilk. (Begin with flour and end with flour) Mix until just incorporated without overmixing. Pour into cupcake liners. Bake for 18-20 minutes or until toothpick comes out clean. Cool completely before frosting.

To make frosting, beat together whipping cream, powdered sugar, and vanilla at medium-high speed until stiff peaks form. Fold in Oreo crumbs. Pipe or spread frosting on cupcakes. Top each cupcake with an Oreo cookie.

Makes 24 cupcakes

Recipe adapted from Annie's Eats

Cool Mint Oreo Brownie Cupcakes

I made these cupcakes for St. Patrick's Day yesterday. I also made a whole meal with green food. We had cabbage rolls, pasta with pesto sauce, salad with green veggies and green ranch dressing, green fruit salad, and a green drink. It's so fun to be festive!

Printable Recipe

Cool Mint Oreo Brownie Cupcakes

Makes 16 cupcakes

1 package Cool Mint Oreos

1 box brownie mix

ingredients to make brownies

Buttercream Frosting:
1 1/2 cups butter softened
1 1/2 tsp. vanilla
3 cups powdered sugar
3 tsp. milk
food coloring

Preheat oven to 350. Prepare brownie batter according to directions. Reserve 16 Oreos. Place remaining Oreos in a large ziploc bag and crush with a rolling pin, leaving the pieces chunky. Fold into brownie batter. Place cupcake liners in muffin tins. Spray with cooking spray. Fill liners about 2/3 full. Bake for 20-25 minutes until toothpick comes out mostly clean. (There may be a few crumbs still on toothpick.) Cool completely. 

To make frosting, cream together butter and vanilla until smooth. Gradually add sugar. Mix until blended well. Add milk to make frosting creamier. Mix in food coloring. Pipe or spread frosting on cupcakes. Top each cupcake with an Oreo.

 Recipe adapted from Real Mom Kitchen

White Almond Sour Cream Cake

This recipe has been moved to The Traveling Circus.

Click the link below for the recipe

White Almond  Sour Cream Cake

Lindt Truffle Chocolate Cupcakes

Happy Valentine's Day!!! I made these cupcakes last night and they were a huge hit. One of my absolute favorite treats is Lindt Lindor Truffles. When I saw this recipe I knew I had to make these cupcakes. They were so delicious!!! I didn't have quite enough truffles for the whole batch so I experimented and used some other chocolates I had. I recently discovered my new favorite chocolate. It's Hershey's Bliss milk chocolate with a raspberry meltaway center. I can't get enough of those. They're so addicting. I decided to use them for some of the cupcakes. Oh my goodness! It was so good. I almost think I like that better. But either way it was so delicious! 

Printable Recipe

Lindt Truffle Chocolate Cupcakes

adapted from The Sisters Cafe

1 box devils food cake mix

1 small box instant vanilla pudding mix

4 eggs
1/2 cup vegetable oil
1/2 cup water
1 cup sour cream
24 milk chocolate Lindt Lindor Truffles

Preheat oven to 350. Unwrap truffles and place in a bowl. Combine cake mix, pudding mix, eggs, oil, water, and sour cream. Mix well. Fill cupcake liners 2/3 full. Bake for 5 minutes. Lightly press truffle into partially baked cupcakes. Bake for an additional 13-15 minutes. Cool completely then frost.

cream cheese frosting:

1/2 cup butter, softened

8 oz cream cheese, softened

1/2 tsp vanilla

3 cups powdered sugar

food coloring, if desired

To make frosting cream together butter and cream cheese. Add vanilla. Slowly add powdered sugar until mixed well. Add desired food coloring. 

Makes 24 cupcakes