Lemon Blackberry Cupcakes

So, a couple weeks ago I was making treats for my mom's work. I decided I was going to make strawberry cupcakes, Oreos, and Lemon-Raspberry cupcakes. I searched everywhere (Costco, Walmart, Fresh Market, etc.) and nowhere had any fresh raspberries, and I refuse to use frozen- I'm a cupcake diva.

I decided to use blackberries instead, it was the first time I've ever used blackberries and it turned out pretty good! The lemon cake is amazzzing (and I don't even like lemon!) I still think the raspberry frosting would have been better than the blackberry, but it didn't stop me from eating way too many. Not to mention, they turned out so cute!

p.s. I think I need to think of a new hobby.. my body is longing for some sun and my swim suit is looming in the back of my closet. I'm not ready to rock my winter-cupcake booty quite yet!

Taste of Home's Lemon Cupcake Recipe (I'm drooling, TRY this recipe!)

yields: 30 cupcakes

Ingredients

1 cup butter, softened

2 cups granulated sugar

2 teaspoons grated lemon peel

1 teaspoon vanilla extract

3 1/2 cups all-purpose flour (yes, I do type FLOWER every time)

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

2 cups sour cream (no one ever said these were diet cupcakes)

Preparations:

Pre-heat oven 350 degrees

Cream together butter and sugar on high until creamy and smooth.

Add eggs one at a time, until just combined.

Add lemon peel and vanilla; mix well.

In another bowl combine dry ingredients: flour, baking soda, baking powder, and salt.

Mix dry ingredients into butter mixture, alternating with sour cream.

Bake 23-25 minutes or until toothpick comes out clean.

Blackberry Frosting

Ingredients

1 8 oz. package of cream cheese

1/4 cup (1/2 stick) of butter, softened

Powdered sugar to taste

1 teaspoon vanilla extract

1 cup-ish of fresh blackberries

1/2-3/4 cornstarch

Preparations:

Put washed blackberries in a strainer that's on top of a bowl (so important- who wants seeds in their frosting??) with the back of a spoon push the blackberries through the strainer. As opposed to previous recipes you are going to use the juice.

You'll notice that the juicy is extra...er- juicy. The watery texture isn't really good for making a thick, creamy frosting. You gotta thicken it up and that's where the cornstarch comes in. Start off by adding 1/2 teaspoon cornstarch to the blackberry juice and pop it into the microwave for about 30 seconds. If it is still really thin add more cornstarch and repeat the process until it's a little thicker (think of jam instead of jell-o).

Mix together cream cheese and butter on high until smooth

Gradually add in powdered sugar until desired texture (this is not the word I'm looking for... I am having a moment) and taste.....CONSISTENCY.. there we go!

Mix in vanilla

GRADUALLY mix in the thickened blackberry juice until right consistency, color, and taste.

Happy baking!

Mint Oreo Buttercream Frosting

If you like oreos you are going to love this recipe. It tastes exactly like oreos with a hint of mint-so yumm. I used a new chocolate cupcake recipe for the cake, it had a good flavor but it was crumbly. I am going to mess around with it a bit and will post the recipe later.

Mint Oreo Buttercream

Ingredients

-2 sticks (1 cup) butter, softened

-Powdered sugar to taste (I put this for every recipe, but I really think it's so much better if you just go 1/2 cup at a time until you get to the taste and consistency you like)

-15-20 Oreos

- 1/2 tsp. Vanilla extract

- 2 tsp. Peppermint extract

**If you don't like mint you can omit the peppermint extract and increase the vanilla extract to 1 tsp.

Preparation

-Mix the 2 sticks of butter on high until creamy.

-Gradually add the powdered sugar until it is to the right consistency

-Mix in vanilla and peppermint extract.

-Mix in crushed Oreos (if you want smoother frosting you can put the cookies in a food processor or for thicker frosting you can just crush them with your hands).

Happy Baking!!

Strawberry Cream Cheese Frosting

Strawberry Cream Cheese Frosting

Ingredients

1 package (8 oz) cream cheese, softened

1/4 cup (half a stick) of butter, softened

Cut and drained strawberries to taste

Powdered sugar to taste and consistency

1 teaspoon vanilla extract

Preparations

-Wash and cut strawberries (I ended up using roughly 7 strawberries). Put the cut strawberries put them in a strainer. You're going to want to push the strawberries with a spoon against the strainer to juice them (if the're too juicy your frosting will be more of a glaze). There should be a puddle of juice at the bottom of the bowl.

-Cream together butter and cream cheese until light and fluffy.

-Gradually add powdered sugar until you get it to a taste and consistency of your preference (I end up using about 2 1/2 cups)

-Add vanilla extract and mix until smooth

-Gradually mix in strawberries, I only add a spoon-full at a time. Your frosting will be extremely runny if you add too many strawberries.

- If the consistency is thin after you add the strawberries- add more powdered sugar.

This frosting is delish and it goes great with vanilla cupcakes (see here).

Happy Baking!

Nutella Frosting

When my brother came home off his mission he introduced me to Nutella and my life hasn't been the same since. It was hard to find 9 years ago when he came home (wow, I can't believe it's been that long!!!) but now, you can find it at nearly every grocery store next to the peanut butter.

The chocolate hazelnut spread is good on toast, on bananas, with a spoon right out of the jar, and is especially good in frosting.

Nutella Cream Cheese Frosting

Ingredients

8 oz. (one package) cream cheese, softened

1/2 stick of butter (1/4 cup), softened

1/2 cup nutella

2 cups confectioner's sugar, or to taste

Preparations

-Mix the cream cheese and butter on high until light and fluffy.

-Add the nutella and mix on high until smooth

-Gradually add the confectioner's sugar

This recipe is so yum and it is the perfect amount of chocolatey.

This frosting is great with any flavor of cupcake. I personally prefer banana (will post a recipe soon) or just good old fashioned vanilla (see here). It is also good as a filling or in between graham crackers.

Happy Baking!

xoxx

Red Velvet Cupcakes

This Red Velvet Cupcake recipe is McCormick's. Traditional red velvet recipes contain vinegar or buttermilk but this recipe calls for sour cream, which makes the cupcakes super moist.

I like to frost mine with my coconut cream cheese frosting. If coconut isn't your thing you could always substitute the coconut extract for vanilla or another flavor.

Red Velvet Cupcakes

yields about 30 cupcakes

Ingredients

2 1/2 cups flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup butter, softened

2 cups sugar

4 eggs, room temperature

1 cup sour cream, room temperature

1/2 cup milk, room temperature

1 ounce red food coloring

2 teaspoons vanilla extract

Preparations

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-Heat oven to 350 degrees (I always go at least 15 degrees, if not more, lower) and line the cupcake tin with paper liners.

-Sift flour, baking soda, cocoa powder, and salt in a medium bowl. Set aside.

-Beat butter and sugar on medium-high until creamy.

-Beat in eggs, one at time.

-Mix in sour cream, milk, food coloring, and vanilla.

-With a wooden spoon, gradually fold in flour mixture (I like to do it with a spoon so I don't over beat the flour which can make the cupcakes dry).

Fill cupcake tins 2/3 the way full. Bake in oven for 20-25 minutes (I usually check mine around 16 minutes and they're usually done) or until a toothpick inserted into the middle of a cupcake comes out clean.

Remove from cupcake tin and cool completely before frosting.

Coconut Cream Cheese Frosting

Ingredients

12 ounces (1 1/2 packages) cream cheese, softened.

1/2 cup butter, softened

Powdered sugar to taste (I usually use around 1 1/2 - 2 cups)

1 teaspoon coconut extract

Preparations

-Cream together cream cheese and butter on high until light and fluffy.

-With the mixer on the lowest setting, gradually add the powdered sugar.

-Combine coconut extract and mix until smooth.

I like to put my frosting in a disposable pastry bag (really cheap at Wal-Mart) cut about 1/2 inch up with a decorative tip. I will make sure to put a frosting tutorial on here in a later post!

*Tips for filling the pastry bag (thanks to my sister, Sesily): put the cut and tipped pastry bag in a large cup. Fold the edges of the pastry bag over the sides of the cup and spoon the frosting into the bag.

The cupcakes turn out super moist and the coconut frosting is divine.

Happy Baking!