Good Morning & Happy Happy Thursday y’all. You guys, if the weather people have stopped lying to us, it looks like we might actually have some almost Fall weather around these parts in the next few days.

Please keep in mind that weather remotely resembling something Fall-ish is usually what folks up north have for summer. Honestly, I don’t really care, I’m just crossing my fingers for temperatures below the mid 90’s, because, boob sweat.

Anyways, so, I brought y’all the recipe for the incredible frosting that tops these cupcakes last week, and now it’s time to bring y’all the actual cupcakes. In case you just happened to wonder, coffee and maple are absolutely delicious together, the flavors really complement one another.

With the light maple flavor of these cupcakes mixed with the rich buttery coffee flavor of the frosting, these cupcakes taste just like breakfast.

Like all cupcakes, these are a little more work, but let me tell you, 100% worth the effort, do yourself a favor and make these wonderful treats. I hope you have a wonderful day and thank you so much for stopping by.

Maple Cupcakes

Delicous, moist cupcakes with a subtle maple flavor, paired wonderfully with a coffee brown butter cream cheese frosting.

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Cook Time 22 mins

Course Dessert

Cuisine American

Servings 22

Equipment

• Handheld or Stand Mixer with Paddle Attachment
• Large Mixing Bowl

Ingredients

  

• 3 Cups All Purpose Flour
• 2 Cups Maple Syrup
• 3 Egg Yolks
• 1 Large Egg
• 1/4 Cup Whole Milk
• 1/2 Cup Unsalted Butter Room Temperature
• 3 tsp Baking Powder
• 1 tsp Salt
• 2 Tbsp Vegetable Shortening Room Temperature

Instructions

 

• Preheat your oven to 325 Degrees F
• With a handheld or stand mixer with a paddle attachment, whip your butter & shortening together until smooth.
  
• Now add your maple syrup & mix until butter and shortening are well incorporated, making sure to scrape down the inside of your bowl.
  
• Now add your egg yolks, egg, flour, baking powder, salt and milk, and mix all together until just incorporated, make sure not to over mix your batter.
  
• Now place your batter in your cupcake liners and bake for 20 minutes, every oven is different so make sure to check your cupcakes by lightly touching and if they spring back to the touch then they're ready.
  
• Let cool completely before frosting your cupcakes and enjoy!!!

Happy Happy Wednesday y’all!!! I’m bringing you guys another re-post today because these absolutely delicious cupcakes just happen to be one of my favorite flavors as well as my favorite in the way that they look.  I mean, come on, they have hearts on top that are filled with an incredible chocolate frosting.  Anyways, as always thank you so much for stopping by and I hope you can make this fantastic cupcakes for your sweetheart too.  Have a wonderful day!

Oh how I love Valentine’s Day, even when I was single for a million years for a while I still loved it.  It doesn’t hurt that it’s a holiday that is focused on all things chocolate, pink and red, and hello, chocolate covered strawberries are seriously one of the best things (food wise) I’ve ever received for this awesome holiday.

I’m a sucker for a fun and (obviously) delicious cupcake and wanted to recreate chocolate covered strawberries with my favorite strawberry cake recipe with a whipped chocolate frosting.  This cake recipe is amazing, easy to make, tastes incredible, and even tastes better after a couple days because the strawberries in the mix moisten the cake even more.  I also just so happened to have a small heart shaped biscuit cutter which I cut out the middle of the cupcake and filled with the whipped chocolate frosting.  Oh my gosh y’all these are so incredible and just so darn cute I can’t even handle it   These would be wonderful to make for the sweetheart(s) in your life, or heck, just treat yourself.

Start with your white cake mix and 3 tablespoons of flour…

 
Then add your strawberry jello mix…

Then add your eggs…

Then add your water and vegetable oil…

Then add you strawberries…

Mix, mix, mix..look how yummy and pretty…

Bake up these lovelies…

So now for the frosting..start with milk and flour…

Heat and mix until it’s the texture of thin mashed potatoes and remove from the heat…

While the flour/milk mixture is cooling, take your butter…

Whip your butter until creamy…

Then add your sugar…

Whip, whip, whip until smooth and creamy…

Then add your cooled milk/flour mixture…

And whip the heck out of it until it’s the texture of whipped cream…

Then add your cocoa powder and mix, mix, mix…

Take your cupcake and with a small biscuit or cookie cutter cut out the cute little heart shape and sprinkle with powdered sugar…

You can use a piping bag or spoon to fill the heart with chocolate frosting…

Then enjoy!

So yummy…

Delicious!

Sweetheart Strawberry Cupcakes

2015-02-08 16:40:10

Yields 24

Deliciously moist strawberry cupcake filled with a wonderful whipped chocolate frosting.

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FOR THE CUPCAKES

1. 1 Box of White Cake Mix.
2. 1 Package of Strawberry Jello Mix.
3. 3 Tablespoon of Flour.
4. 4 Eggs.
5. 1/2 Cup of Water.
6. 1 Cup of Vegetable Oil.
7. 1/2 Package of Frozen Strawberries in Syrup (16 Ounces) or Fresh Strawberries.

FOR THE FROSTING

1. 1 Cup of Milk.
2. 5 Tablespoons of Flour.
3. 2 Sticks of Unsalted Butter, Softened.
4. 1 Cup of Granulated Sugar.
5. 3 Tablespoons of Cocoa Powder.

THE CUPCAKES

1. Preheat your oven to 375 degrees F.
2. Line 24 cupcake tins with liners and set aside.
3. With a handheld or stand mixer with paddle attachment mix your cake mix, flour, jello mix, eggs, water, vegetable oil and frozen strawberries until well incorporated.
4. With an ice cream scoop or spoon, fill your liners 3/4 of the way full and bake for 18-22 minutes or until they spring back to the touch.

THE FROSTING

1. In a medium saucepan over medium heat, heat your milk and flour stirring constantly until it becomes the texture of thin mashed potatoes and remove from the heat.
2. Let the flour/milk mixture cool completely.
3. In a stand mixer with paddle attachment or hand mixer whip your butter, then add your sugar and whip together until light and fluffy.
4. Now add your flour/milk mixture to the sugar and butter and whip, whip, whip until it is the texture of whipped cream.
5. Now add your cocoa powder and whip until completely incorporated.
6. Enjoy this amazing whipped chocolate frosting.

Notes

1. Since I used light colored cupcake tins I set my oven to 375 degrees F, if you are using dark colored cupcake tins set your oven to 350 degrees F.
2. I used a small heart shaped biscuit cutter to make the heart shapes in the cupcakes then used a Wilton disposable bag with a Wilton 12 tip to fill the hearts.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

With the upcoming nuptials of Prince Harry and Meghan Markle this weekend, I thought it would be appropriate to share these wonderful Earl Grey Tea and Cookie Cupcakes.  Will I be waking up early on Saturday to watch? You dang right I will! I totally got my love of all things British and the British Monarchy from my mom, so I really have no choice in the matter, especially since my invitation was apparently lost in the mail.  Just FYI, this frosting is where it’s at.  It’s a delectable whipped frosting filled with Biscoff Cookie Butter, drrooool, so y’all need to get on making some of this   Thanks so much for stopping by and have a wonderful day!

Happy Wednesday everybody! I seriously have been so excited to share this recipe with y’all, for reals.  It’s probably gonna sound silly,  but when I have a totally awesome idea (or what I think is totally awesome) for a recipe zap into my head & it sooo comes together perfectly and tastes ridiculously good to boot, I can’t wait to share. 

I knew I wanted to make Earl Grey cupcakes due to my love of the Mini Tea & Cookie Cups that I made a while back, but I hadn’t decided yet what kind of frosting would go best…well, I just happened to be watching an interview with Tom Hiddleston for research, obviously and he mentioned drinking tea with a biscuit (silly Brits, they’re cookies) and that’s when it hit me…biscuit cookie frosting! 

Oh yes, cookie frosting, and it had to be Biscoff cookies because apparently they’re  ‘Europe’s favorite cookie with coffee’ (tea in my opinion haha) and also,  if you’ve ever had Biscoff cookie spread, you’ll totally understand, drooool it’s beyond delicious, like, beyond y’all. 

Seriously, just go out and buy some today-I had to order mine on Amazon, it seems to be hard to find in stores for some reason-so my obvious enthusiasm for this stuff made it a no brainer to make a frosting out of it.  These cupcakes are moist but light and fluffy with just the right amount of the tea flavor, and the little bit of heaven that is the frosting on top, yeah, just go out and make these as soon as possible Have a wonderful day and as always thank you so much for stopping by. 

Start by steeping your tea bags into your whole milk for a hot second (at least 30 minutes)…

now, cake mix & eggs into your mixing bowl…

mix, mix, mix, now butter…

mix, mix, mix & now time for the tea steeped milk…

nice and mixed, then into your cupcake liners…

bake, bake, bake…

now, time for frosting…flour & milk into your pan…

heat and mix, mix, mix…

after the flour/milk mixture cools, place butter into your bowl…

now sugar…

whip, whip & I then put in the milk/flour mix & forgot to photo, then whip it like crazy …

now for the good stuff, the Biscoff spread…

mix until evenly distributed & may I just say, mmmmm…

then enjoy!!

Tea and Cookie Cupcakes

2016-03-21 14:20:03

Yields 18

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THE TEA CUPCAKES

1. 1 Butter Yellow Cake Mix (I Used Betty Crocker).
2. 1 Cup of Whole Milk.
3. 5 Earl Grey Tea Bags.
4. 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
5. 3 Eggs.

THE BISCOFF COOKIE FROSTING

1. 10 Tablespoons of All-Purpose Flour.
2. 2 Cups of Milk.
3. 4 Sticks (2 Cups) of Unsalted Butter, Softened.
4. 2 Cups of Granulated Sugar.
5. 1 1/2 Cups of Biscoff Cookie Spread.

FOR THE TEA CUPCAKES

1. Slightly warm your whole milk in the microwave for about 30 seconds, place your tea bags into your whole milk for at least 30 minutes--you really want that flavor concentrated in the milk--after steeping, squeeze the bags into your milk & throw them away.
2. Preheat your oven to 350 degrees F.
3. Place 18-20 paper cupcake liners into your cupcake tins, set aside.
4. With a handheld or stand mixer with paddle attachment place your cake mix, butter and eggs into your bowl, mix until just mixed.
5. Now add your tea concentrated milk to your batter, and slowly mix in (you don't want it to splash everywhere) until smooth.
6. Now fill your cupcake liners half full to 3/4 full (they do puff up really well) and bake for 15 minutes or until they spring back to the touch.
7. Let cool completely.

FOR THE BISCOFF COOKIE FROSTING

1. In a medium saucepan, place your flour and milk, and place on medium heat.
2. Stir constantly until the texture becomes the consistency of thin mashed potatoes.
3. Let this mixture cool completely, and I mean completely otherwise it won't whip up properly.
4. Once the flour/milk mixture has cooled, with a handheld or stand mixer with paddle attachment place your butter and sugar into your mixer and whip, whip, whip until light and fluffy.
5. Now add your flour/milk mixture and whip the ever loving heck out of it in your mixer, it will be done when it's super light and fluffy like whipped cream.
6. Now add your Biscoff cookie spread (after eating a spoonful or two hehe) to your frosting and whip in until evenly mixed.
7. Now pipe or spoon your mixture onto your cupcakes and enjoy!

Notes

1. This recipe might just make 24 cupcakes, but because I have a tendency to overfill my cupcakes this recipe only made 18, I highly recommend filling your liners 1/2 full because these cupcakes puffed up beautifully.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

      ~~~Happy Mardi Gras everybody!!! Please enjoy one of my absolute favorite cupcake recipes ever!!!~~~

It’s that time of year again folks…parades, beads, debauchery, bad decisions yes it’s Mardi Gras time.  I have to be completely honest, the whole Mardi Gras thang wasn’t really on my radar until I moved to Louisiana where I lived for several years.

I didn’t even live anywhere close to New Orleans but right after the New Year, the unmistakable green, gold and purple beads and banners would start to pop up everywhere and my favorite was seeing people who would just redecorate their Christmas trees as Mardi Gras trees.  Another constant fixture this time of year in Louisiana is the King Cake. 

If you are not familiar with a King Cake, just think of a giant cheesy cinnamon-ey danish thing with a cream cheese or vanilla icing on top in the quintessential purple, green and gold colors…oh and don’t forget the little plastic baby you might find in the cake   I remember my first Mardi Gras season in Los Angeles going on a hunt for a King Cake, and not only could I not find one anywhere but no one had any idea what I was even talking about.  Sooo, that’s when I decided I would make some cupcakes with the delicious King Cake in mind.  These are an incredible french vanilla cake with spiced rum in the batter, topped with a butter rum glaze and a cream cheese cinnamon frosting, these are sooo moist and awesome y’all.  If you’re wanting to get in the Mardi Gras mood this year, I think these will be perfect.  

So let’s start with the cake mix…

      
Now add your pudding mix…

Now the melted butter…

The milk…

Now the eggs and vanilla…

The spiced rum and cinnamon…

Then mix, mix, mix…

Place in your cupcake liners…

Look how pretty and puffy they are…

Let’s start to make the frosting, there are 2 sticks of butter here but I ended up using 3…

Cream your butter…

Then add your cream cheese…

Cream these together, then add your powdered sugar…

Mix these together then add your cinnamon…

Butter rum glaze time… start with your butter…

Melt your butter…

Then add your water…

Then add your sugar…

Boil all of these ingredients together for 5 minutes stirring constantly…

Remove from the heat then add your rum slowly, it will sputter and spit a lot…

Stir until well incorporated…

Pour your glaze in a separate container, and dip the top of your cupcake into the glaze…

Look how pretty and shiny they are with the glaze…

Then pipe your frosting and enjoy…Happy Mardi Gras!

Mardi Gras Cupcakes

2015-02-15 20:35:16

Yields 22

French Vanilla Cupcake with a butter rum glaze and topped with a cream cheese cinnamon frosting.

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CUPCAKES

1. 1 Box of French Vanilla Cake Mix.
2. 1 Small Box of Instant French Vanilla Pudding Mix, Dry.
3. 1 Teaspoon of Cinnamon.
4. 1 Teaspoon of Vanilla.
5. 4 Eggs.
6. 1/2 Cup of Milk.
7. 1 Stick (1/2 Cup) Unsalted Melted Butter.
8. 1/2 Cup of Rum (I used Captain Morgan Spiced Rum).

CREAM CHEESE FROSTING

1. 3 Sticks of Butter, Softened.
2. 1 (8 Ounce) Block of Cream Cheese, Softened.
3. 3 Cups of Powdered Sugar.
4. 1 Tablespoon of Cinnamon.
5. 1 Tablespoon of Meringue Powder (optional).

BUTTER RUM GLAZE

1. 1 Stick of Butter.
2. 1/4 Cup of Water.
3. 1 Cup of Sugar.
4. 1/2 Cup of Rum.

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Line 22 cupcake tins with liners and set aside.
3. In a bowl with a handheld or stand mixer with paddle attachment place all of your ingredients for your cupcakes and mix until all are well incorporated.
4. With an ice cream scoop place your batter in your cupcake liners until 3/4 of the way full.
5. Bake your cupcakes for 15-17 minutes or until they spring back to the touch, I took my cupcakes out at precisely at 16 minutes.
6. Remove from the oven and let cool completely.

FOR THE CREAM CHEESE FROSTING

1. With a hand held or stand mixer with paddle attachment, cream your softened butter until smooth, then add your cream cheese and cream together.
2. Then add your powdered sugar 1 cup at a time until fully incorporated.
3. Then add your cinnamon and meringue powder (if you want) then mix all until smooth.

FOR THE GLAZE

1. In a small saucepan place your butter on medium heat and melt your butter.
2. Once your butter is melted, add your water and sugar mixing all together and boil for 5 minutes stirring constantly.
3. Remove from the heat and slowly stir in the rum.
4. Let the glaze cool down a little then dip the tops of the cooled cupcakes in the glaze.
5. Once all of your cupcakes have the glaze on them, place back in the fridge covered for at least 30 minutes to make sure the glaze has set before piping your frosting on top.

Notes

1. I used a Wilton 16" disposable piping bag with a Wilton open star piping tip for the tops of my cupcakes.
2. You do not have to use meringue powder, but because cream cheese frosting has a tendency to not hold it's shape once piped, I thought it might help to stabilize it.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

****Happy Happy Tuesday everybody!!!  I just had to do a re-post on these, because y’all, how adorable are these little guys?!!  Oh and sooo delicious, I mean chocolate and strawberry? Perfect combo! Valentine’s Day will be here before we know it so I can’t begin to emphasize how much y’all need these in your mouth life!!  Have a wonderful day you guys, thank you so much for stopping by and GO FALCONS!!!****

~~~SIDE NOTE~~~I’ve been having some technical issues with my blog, so for the time being, it might look a bit wonky, sorry!

Oh how I love Valentine’s Day, even when I was single for a million years for a while I still loved it. It doesn’t hurt that it’s a holiday that is focused on all things chocolate, pink and red, and hello, chocolate covered strawberries are seriously one of the best things (food wise) I’ve ever received for this awesome holiday.

I’m a sucker for a fun and (obviously) delicious cupcake and wanted to recreate chocolate covered strawberries with my favorite strawberry cake recipe with a whipped chocolate frosting. This cake recipe is amazing, easy to make, tastes incredible, and even tastes better after a couple days because the strawberries in the mix moisten the cake even more. I also just so happened to have a small heart shaped biscuit cutter which I cut out the middle of the cupcake and filled with the whipped chocolate frosting. Oh my gosh y’all these are so incredible and just so darn cute I can’t even handle it These would be wonderful to make for the sweetheart(s) in your life, or heck, just treat yourself.

Start with your white cake mix and 3 tablespoons of flour…

Then add your strawberry jello mix…

Then add your eggs…

Then add your water and vegetable oil…

Then add you strawberries…

Mix, mix, mix..look how yummy and pretty…

Bake up these lovelies…

So now for the frosting..start with milk and flour…

Heat and mix until it’s the texture of thin mashed potatoes and remove from the heat…

While the flour/milk mixture is cooling, take your butter…

Whip your butter until creamy…

Then add your sugar…

Whip, whip, whip until smooth and creamy…

Then add your cooled milk/flour mixture…

And whip the heck out of it until it’s the texture of whipped cream…

Then add your cocoa powder and mix, mix, mix…

Take your cupcake and with a small biscuit or cookie cutter cut out the cute little heart shape and sprinkle with powdered sugar…

You can use a piping bag or spoon to fill the heart with chocolate frosting…

Then enjoy!

So yummy…

Delicious!

Sweetheart Strawberry Cupcakes

2015-02-08 16:40:10

Yields 24

Deliciously moist strawberry cupcake filled with a wonderful whipped chocolate frosting.

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FOR THE CUPCAKES

1. 1 Box of White Cake Mix.
2. 1 Package of Strawberry Jello Mix.
3. 3 Tablespoon of Flour.
4. 4 Eggs.
5. 1/2 Cup of Water.
6. 1 Cup of Vegetable Oil.
7. 1/2 Package of Frozen Strawberries in Syrup (16 Ounces) or Fresh Strawberries.

FOR THE FROSTING

1. 1 Cup of Milk.
2. 5 Tablespoons of Flour.
3. 2 Sticks of Unsalted Butter, Softened.
4. 1 Cup of Granulated Sugar.
5. 3 Tablespoons of Cocoa Powder.

THE CUPCAKES

1. Preheat your oven to 375 degrees F.
2. Line 24 cupcake tins with liners and set aside.
3. With a handheld or stand mixer with paddle attachment mix your cake mix, flour, jello mix, eggs, water, vegetable oil and frozen strawberries until well incorporated.
4. With an ice cream scoop or spoon, fill your liners 3/4 of the way full and bake for 18-22 minutes or until they spring back to the touch.

THE FROSTING

1. In a medium saucepan over medium heat, heat your milk and flour stirring constantly until it becomes the texture of thin mashed potatoes and remove from the heat.
2. Let the flour/milk mixture cool completely.
3. In a stand mixer with paddle attachment or hand mixer whip your butter, then add your sugar and whip together until light and fluffy.
4. Now add your flour/milk mixture to the sugar and butter and whip, whip, whip until it is the texture of whipped cream.
5. Now add your cocoa powder and whip until completely incorporated.
6. Enjoy this amazing whipped chocolate frosting.

Notes

1. Since I used light colored cupcake tins I set my oven to 375 degrees F, if you are using dark colored cupcake tins set your oven to 350 degrees F.
2. I used a small heart shaped biscuit cutter to make the heart shapes in the cupcakes then used a Wilton disposable bag with a Wilton 12 tip to fill the hearts.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Happy Posts of Christmas Past…aka Monday haha!!!  This post was not only one of my favorites from last year, but it was the one that was the most surprising in how much I loved it.  I mention it below, but I just want to reiterate that peppermint and chocolate are not my go-to flavor combos, though I am probably in the minority in that group, hence the surprise in my love of these cupcakes.  Anyways, just wanted to share this one again, because this frosting is to die for and the chocolate cupcakes are insanely moist and easy to make.  Have a wonderful wonderful day and thank you so much for stopping by!!! 

Happy Wednesday everybody!!! I am sooo excited to share today’s recipe with y’all!  I received in the mail a box full of wonderful Brach’s treats. 

Of course all of the Christmas candies looked amazing, but the one that jumped out at me to use first were the bags of the Brach’s crushed candy canes.  Ideas were running rampant of what I wanted to make with them, but a frosting was the first on my list, and hello what better thing to put candy cane frosting with than chocolate? 

I wanted to keep the frosting super light and fluffy with the subtle sweetness and crunch of the crushed candy cane, and y’all that is exactly how this frosting turned out, downright perfection. 

Also, lets talk about the cupcakes, I doctored up a cake mix to make the cupcakes extra moist and fluffy (and not to mention easy) and these also turned out perfectly soft and chocolatey.  I honestly think these would be perfect for any Christmas party (parties) you might need to bring a little something to because these are so festive and delicious.  Also, if you’re a huge mocha peppermint fan, this is right up your alley, enjoy y’all!

Alrighty, cake mix into the bowl…

then the rest of your ingredients…

all mixed up….

into your cupcake tin…

now, for the frosting…milk and flour into your saucepan…

perfect, see how it’s the consistency of thin mashed potatoes?…

once the flour/milk mixture has cooled, place butter and sugar into your bowl…

whip, whip, whip the butter and sugar until light and fluffy…

now add your milk/flour mixture…

whip it like crazy until it’s super light and fluffy (should taste and look like whipped cream)…

                                                               A certain fluffy someone loooves this frosting, as you can see

Brach’s crushed candy canes…

into your bowl…

all mixed up and ready to be noshed…

and enjoy!!!

Candy Cane Frosted Chocolate Cupcakes

2015-12-15 13:37:02

Yields 27

Delicious candy cane in every bite of this frosting that tops moist chocolate cupcakes.

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THE CUPCAKES

1. 1 Box of Devil's Food Cake Mix.
2. 3 Eggs.
3. 1/2 Cup of Vegetable Oil.
4. 3/4 Cup of Buttermilk.
5. 1 Cup of Sour Cream.

THE FROSTING

1. 2 Cups of Milk.
2. 10 Tablespoons of All-Purpose Flour.
3. 2 Tablespoons of Vanilla Extract.
4. 4 Sticks (1 Lb) of Unsalted Butter, Softened.
5. 2 Cups of Granulated White Sugar.
6. 3/4 Cup of Candy Canes, Crushed.
7. Red Sprinkles, For Garnish (Optional).
8. Extra Crushed Candy Canes, For Garnish (Optional).

FOR THE CUPCAKES

1. Preheat the oven to 350 degrees F.
2. Line your cupcake tins with liners and set aside.
3. With a handheld or stand mixer with paddle attachment place all ingredients for your cupcakes into your bowl and mix until well combined.
4. Using an ice cream scoop or spoon fill your cupcakes 1/2 full and bake for 15-17 minutes or until they spring back to the touch, let cool completely.

FOR THE FROSTING

1. Place the milk and flour in a medium sized saucepan on medium heat.
2. While stirring, heat the mixture until it becomes the consistency of thin mashed potatoes, remove from the heat, add the vanilla and stir in.
3. Let the flour/milk mixture cool completely.
4. Once the flour/milk mixture is room temperature, place the sugar and butter into your bowl and beat, beat, beat until light and fluffy--this takes at least 5 minutes.
5. Now add the cooled flour/milk mixture into the sugar and butter mixture and beat, beat again until light and fluffy like whipped cream.
6. Now add your crushed candy canes and mix until evenly mixed.
7. Now pipe or spoon your frosting onto your cupcakes and enjoy!

Notes

1. Because the pieces of the candy cane would potentially block a piping tip, I just placed the frosting into a plastic bag with the tip snipped.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Happy Tuesday everybody!!! I sure hope you all had a lovely weekend and feel very rested to start the week.  Even though it’s still hot as hades around her,  you know what? hot weather be danged, I wanted spice cupcakes with pumpkin cream cheese frosting my last cheat day, so doggone it, that’s what I did. 

I mean, I’m not gonna lie, the A/C was super cranked up which did not keep all of the humidity out, and then the added heat of the oven, I was sweating y’all.  On the bright side, butter and cream cheese come to room temperature in a third the time at these oh so summer temps, so I didn’t have to wait on that for my frosting. 

Speaking of, this frosting, y’all… wowza, just imagine a perfectly fall spiced pumpkin mousse that is deliciously light and decadent, and that is this frosting.  The cupcakes fluffed up perfectly, and honestly I can’t remember the last time that I made cupcakes that puffed up and stayed up so nicely after taking them out of the oven. 

They’re insert synonym for moist because ew moist, light and perfectly spiced, and then add the incredible pumpkin frosting, holy cow, it’s like Fall in every bite.  Have a wonderful day and thank you so much for stopping by!

all the ingredients for your cupcakes into your bowl…(you spy a hopeful doggie? FYI she loves butter too)

mix, mix, mix…

into your cupcake tins…

bake, bake, bake…

now for the frosting, cream cheese into your bowl…

mix, mix, mix, then add your butter…

mix, mix, mix…

pumpkin and spices…

mix, mix, mix…

then add your powdered sugar…

mix, mix, mix…

and enjoy!!!

Spice Cupcakes with Pumpkin Cream Cheese Frosting

2016-09-23 11:49:33

Yields 18

Spice cupcakes topped with a delectable pumpkin cream cheese frosting.

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SPICE CUPCAKES

1. 1 Box of Spice Cake Mix.
2. 4 Eggs.
3. 1 Cup of Milk.
4. 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
5. 2 Teaspoons of Cinnamon.

PUMPKIN CREAM CHEESE FROSTING

1. 2 Sticks (1 Cup) of Unsalted Butter, Softened.
2. 2 Blocks of Cream Cheese, Softened.
3. 1 Cup of Pumpkin Puree.
4. 1 Teaspoon of Vanilla.
5. 1 Teaspoon of Cinnamon.
6. 1/4 Teaspoon of Nutmeg.
7. 4 Cups of Powdered Sugar.

FOR THE SPICE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Place 18-20 cupcake liners into your cupcake tins and set aside.
3. With a handheld or stand mixer with a paddle attachment, place all of your ingredients into your bowl and mix until smooth.
4. With a spoon or ice cream scoop fill your cupcake liners 1/2-3/4 of the way full and bake for 15 minutes or until they spring back to the touch.
5. Let cool completely and place your frosting on top.

FOR THE PUMPKIN CREAM CHEESE FROSTING

1. With a handheld or stand mixer with paddle attachment, place your cream cheese into your bowl and whip until smooth.
2. Now add your butter and whip together with the cream cheese until well combined.
3. Now add your pumpkin puree, your spices and mix until combined.
4. Now, one cup at a time add your powdered sugar and mix until smooth.
5. You can pipe or spoon your frosting on top of your cupcakes and enjoy!

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy {Cupcake} Monday everybody!  Another weekend that has gone by too fast, but on the bright side there are cupcakes, Oh, and y’all these are some ridiculous cupcakes too. 

Summer is fast approaching, which means strawberries -one of my absolute favorite fruits- is coming into season, and also where you can usually find me lurking around the fruit aisle at the store sniffing strawberry boxes (creepshow, I know).  Okay, that’s an exaggeration but I do love me some strawberries, which makes it hard to believe I have never made a strawberry frosting before (food blogger fail).

Obviously, I realized this needed to be remedied, and as I went on the hunt for a strawberry frosting, most I found seemed way, way too sweet buttercream versions, or they used frozen strawberries which, eww, not a fan at all.  Soo, when you can’t find what you’re looking for, you just make it up.  I decided the base for this frosting should be one I’ve made a gazillion times now, that’s kind of weird with the whole milk/flour mixture, but insanely, decadently good, and with fresh strawberries thrown in? Oh, Em, G y’all, this frosting is amazing. 

There is no way that this frosting could be anything but the focal point, so I slapped (more like piped gently, but whatev) it on some vanilla cupcakes, and basically, these tasted like the best strawberry shortcake you’ve ever had in your life! Again, I am urging you to go out and make these ASAP because drroooll.  I may or may not have eaten all of them a few of these, soooo yummy y’all. Thank you so much for stopping by & have a wonderful day! 

Cupcake time, cake mix & vanilla pudding (the butter should have been whipped first, but I forgot)…

eggs, vanilla…

mix, mix, mix (then realized I forgot the dang butter)…

mix again…

now into your cupcake tins…

bake, bake, bake…

time to start some frosting, flour & milk into your saucepan…

on medium heat ,stir constantly & the texture should be like thin mashed potatoes…

after the milk/flour mixture cools, remove the stems of your strawberries & place into a food processor…

processed…

butter into your bowl…

whip, whip, whip & sugar…

whip, whip, whip again & nice and fluffy…

now add your milk/flour mixture…

now whip the ever loving heck out of it…

add your strawberries…

whip again…

and enjoy!!!

Very Vanilla Cupcakes with Whipped Strawberry Frosting

2016-04-07 14:13:57

Yields 24

Moist delicious cupcakes with a whipped frosting filled with fresh strawberries.

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THE VERY VANILLA CUPCAKES

1. 1 (15.25 Ounce) Box of Butter Yellow Cake Mix.
2. 1 (3.4 Ounce) Box of Vanilla Pudding Mix.
3. 1 Cup of Whole Milk.
4. 1 Tablespoon of Vanilla.
5. 1 Stick (1/2 Cup) of Unsalted Butter, Softened.
6. 3 Eggs.

THE WHIPPED STRAWBERRY FROSTING

1. 10 Tablespoons of Flour.
2. 2 Cups of Milk.
3. 1 Teaspoon of Vanilla.
4. 4 Sticks (2 Cups) of Unsalted Butter, Softened.
5. 2 Cups of Granulated Sugar.
6. 1 1/2 Cups of Strawberries, Stems Removed & Processed.

FOR THE VERY VANILLA CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Place 24 cupcake liners in your cupcake tins and set aside.
3. With a handheld or stand mixer with paddle attachment place your butter in your bowl and whip until light and fluffy (the step by step pics above show the butter put in later because I forgot, easier to put in first).
4. Now add your cake mix, eggs & vanilla, dry vanilla pudding and mix until just combined.
5. Now add your milk and mix until combined.
6. Using an ice cream scoop or spoon, fill your cupcake liners 1/2 full and bake for 17-19 minutes (took mine out at 17), let cool completely.
7. Don't be alarmed if they sink down a lot after cooling, you can just cover it up with frosting.

FOR THE WHIPPED STRAWBERRY FROSTING

1. In a medium sized saucepan on medium heat, place your flour and milk in it stirring constantly until the texture becomes like thin mashed potatoes, add your vanilla and stir in then set aside and let cool completely.
2. Remove all of the stems from your strawberries and place in a blender or food processor and process until finely minced but not too fine, set aside.
3. In your mixing bowl add your butter and whip until slightly mixed.
4. Now add your granulated sugar to your butter and whip the heck out of it until light and fluffy.
5. Now add your cooled flour/milk mixture to your butter/sugar and whip, whip, whip it until the texture is like whipped cream.
6. Now add your strawberries to your frosting and mix until well combined.
7. Now you can spoon or pipe your frosting onto your cupcakes, and enjoy!

Notes

1. I recommend patting dry the strawberries due to moisture content making the texture of the frosting a little weird--but still delicious, don't worry.
2. I used a Wilton disposable piping bag with the tip snipped off to pipe the frosting due to the size of the strawberry pieces in the frosting.

By Holly

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/

Happy Monday everybody!  Y’all, so excited to share today’s recipe with you.  Not only because they are insanely delicious but also because it’s a huge trip down memory lane for me–aside from the rum in the cupcakes of course. 

As a kid I was literally obsessed with peanut butter & banana sandwiches (anyone else?), no joke, there was probably one summer that I ate 2-3 a day (obviously, my food obsession started early), and I kind of always felt like people would look at me funny when I ate one.  I mean, I get it, bananas in a sandwich (insert dirty joke here) is probably going to seem weird, but that sweet & salty goodness that is the bananas mixed with the peanut butter, yum, yum, yummy. 

So, on a day last week I randomly was craving all things peanut butter,  and it got me thinking about a potential cupcake that encompassed one of my fav combos.  Not gonna lie, I was kind of nervous that these might come out blargh, but holy moly y’all I am loving these sooo much. 

The banana cupcakes are perfectly moist & filled with so much flavor & the whipped peanut butter frosting, ummmm,  I had to make myself stop eating it out of the bowl so I would have enough for the cupcakes it is insane!  I can’t tell you how many people who ate these that made the comment that they would have never thought to put these 2 together but it so works.  Anyways, I hope some cupcakes can make your day a little brighter, and thank you so much for stopping by.

For the cupcakes, thawed bananas to start…

mix them up for just a bit…

now add eggs…

the sugar…

the oil…

mix, mix, mix…

now the flour, baking soda & baking powder…

mix, mix, mix, then add the rum…

mix in the rum, now time to go in your cupcake liners…

bake, bake, bake…

now time for frosting, start with butter…

After mixing, I realized I needed some more butter, so here’s the 3rd stick of butter…

mix again, and add your powdered sugar…

mix again…

time for heavy whipping cream…

mix, it looks a little funny & that’s okay…

now time for the peanut butter…

annnnddd, I’ll have y’all know my fluffy sous chef was about to have a fit for some peanut butter (her fav), so was standing right under my feet, I told her to move so I wouldn’t accidentally step on her paw, so she moved over and stuck her nose under the cabinet, as if I couldn’t see her…silly fluff monster…

anyways, mix your peanut butter frosting and pipe or spoon onto your cupcakes & enjoy!

Peanut Butter Banana Cupcakes

2016-03-31 13:05:31

Yields 24

Ridiculously moist banana cupcakes topped with a whipped peanut butter frosting.

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BANANA CUPCAKES

1. 3 Cups of All-Purpose Flour.
2. 3 Teaspoons of Baking Powder.
3. 1/2 Teaspoon of Baking Soda.
4. 2 Eggs.
5. 2 Cups of Very Ripe Bananas (About 6-8 Bananas-preferably previously frozen & thawed).
6. 1 1/2 Cups of Granulated Sugar.
7. 1/2 Cup of Vegetable Oil.
8. 1/4 Cup of Dark Rum.

PEANUT BUTTER FROSTING

1. 2 Cups of Powdered Sugar.
2. 2 Cups of Creamy Peanut Butter.
3. 3 Sticks of Unsalted Butter, Softened.
4. 2/3 Cup of Heavy Whipping Cream.
5. 1 Tablespoon of Meringue Powder (Optional).

FOR THE BANANA CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Place your paper liners into your cupcake tins, set aside.
3. With a handheld or stand mixer with paddle attachment, place your thawed (if previously frozen) bananas into your bowl, mix for just a little bit to start to break them up.
4. Now add your eggs, sugar & oil and mix until well combined.
5. Now add your flour, baking soda & baking powder, mix until just combined.
6. Now slowly add your rum (otherwise it will slosh everywhere) and mix until combined.
7. Using an ice cream scoop or large spoon, fill your cupcake lines 3/4 full and bake for 14-16 minutes (I took mine out at 16) or until they spring back to the touch & are slightly golden brown.
8. Let cool completely.

FOR THE PEANUT BUTTER FROSTING

1. With a handheld or stand mixer with paddle attachment, place your butter into your bowl and whip until light and fluffy.
2. Now add your powdered sugar one cup at a time and mix until smooth.
3. Now add your heavy whipping cream and mix, mix until well combined (the texture may look a little funny at this point).
4. Now add your peanut butter (and the optional meringue powder) and mix until well combined.
5. If piping onto your cupcakes, I suggest placing the frosting into the fridge for about 30 minutes due to it's thinner texture.
6. Then enjoy!

Notes

1. You don't have to use thawed out bananas that had been frozen super ripe, but you really must use super ripe bananas for the flavor & moisture
2. You can totally leave out the rum in the cupcakes, but it does add a depth to the flavor.
3. The meringue powder adds stability to your frosting if you're piping it onto your cupcakes.
4. I used a Wilton disposable bag & a closed star tip to pipe my frosting.

HOLLY'S CHEAT DAY https://www.hollyscheatday.com/