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

Write a review

Save Recipe

Print

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 Monday everybody! Easter is fast approaching so I thought I would do something totally cliché and make carrot cupcakes…haha just kidding (kind of) I actually really love carrot cake (shocker that I love cake). 

I did however want to make the frosting a bit different other than the regular old cream cheese kind that’s normally used.  I kind of had an idea about the frosting, but I basically started throwing things into my mixing bowl

that I liked that I thought would taste good with the carrot cupcakes, and OMG y’all this frosting is heavenly.  Due to the ratio of butter to cream cheese in the frosting it’s neither too sweet nor too tart from the cream cheese, also, the brown sugar and cinnamon pretty much make this frosting perfection. 

I also made sure to really finely grate the carrots because I’m sure we’ve all had carrot cake before where you basically crunch into pieces in the cake, umm gross.  Happy to say that the cupcakes were perfectly moist (not a hint of crunchiness) with the rich frosting on top, yumm y’all. 

I hope y’all get a chance to make these because they’re so worth the work 😉 Have an awesome start to your week y’all! 

Start by grating your carrots (obvi, this isn’t all of them)

eggs, sugar, applesauce, oil…

dry ingredients…

carrots…

all mixed together (a furry somebody really wanted some cake batter)…

into your cupcake liners…

bake, bake, bake…

time for frosting (butter)…

cream cheese…

brown sugar…

cinnamon…

mix, mix & now time for powdered sugar…

yummies…

& enjoy!!!

Carrot Cupcakes w/ Cream Cheese Brown Sugar Frosting

2016-03-06 13:06:57

Yields 27

Deliciously moist carrot cupcakes topped with a cream cheese brown sugar & cinnamon frosting.

Write a review

Save Recipe

Print

THE CARROT CUPCAKES

1. 2 Cups of All-Purpose Flour.
2. 2 Teaspoons of Baking Soda.
3. 3 Teaspoons of Cinnamon.
4. 1 Teaspoon of Salt.
5. 1 Cup of Vegetable Oil.
6. 1/2 Cup of Unsweetened Applesauce.
7. 1/2 Cup of Brown Sugar, Packed.
8. 1 1/2 Cups of Granulated Sugar.
9. 4 Eggs.
10. 1 Tablespoon of Vanilla Extract.
11. 2 1/4 Cups of Carrots (About 5 Medium Carrots), Finely Grated.

THE CREAM CHEESE BROWN SUGAR FROSTING

1. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
2. 1 Cup (2 Sticks) of Unsalted Butter, Softened.
3. 1 1/2 Cups of Brown Sugar.
4. 1 Tablespoon of Vanilla Extract.
5. 2 Teaspoons of Cinnamon.
6. 3 Cups of Powdered Sugar.

FOR THE CARROT CUPCAKES

1. Preheat the oven to 350 degrees F.
2. Place cupcake liners in 24 (or more) cupcake tins and set aside.
3. Finely grate all of your carrots and set aside.
4. With a handheld or stand mixer with paddle attachment beat your sugar, eggs & applesauce until smooth.
5. Now add the rest of the ingredients except the carrots and blend until smooth.
6. Now add the carrots and mix until just combined.
7. With an ice cream scoop or spoon fill your cupcake liners 3/4 of the way full & bake for 18-20 minutes (I took mine it at 19) or until they spring back to the touch, let cool completely.

FOR THE CREAM CHEESE BROWN SUGAR FROSTING

1. With the handheld or stand mixer with paddle attachment place your cream cheese into the bowl and mix until smooth.
2. Now add the butter and mix with the cream cheese until well combined.
3. Now add the vanilla, cinnamon & brown sugar and mix again.
4. 1 cup at a time add your powdered sugar until smooth and creamy.
5. Now you can either spoon or pipe your frosting onto your cupcakes.

Notes

1. To pipe my frosting, I used a Wilton disposable bag with an open star tip.

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

Happy Monday everybody!!  I hope everyone stayed safe and warm this past weekend with all of the winter weather shenanigans. 

We didn’t get as much snow and ice in the ATL as they had predicted for Friday–thank goodness–but Saturday morning we got a surprise 3″ snowfall which was just so beautiful, and I don’t necessarily like getting out and playing in it because it’s too cold for me but I just looove watching it fall, so it was a perfect morning. 

Anyways, let’s talk cupcakes and super delicious ones at that.  I’ve been wanting to make Coca-Cola cake or cupcakes for a while now and in keeping with a early  Valentine’s Day theme I thought a little cherry added would be perfect. 

Honestly, I don’t know why I haven’t baked with Coca-Cola before, because it made these cupcakes so light and fluffy and perfect and there was just a hint of the cherry juice. 

Then the added bonus of my favorite frosting by the Pioneer Woman that I made beautifully pink was amazing.  Y’all need to make these asap, very decadent and perfectly themed for the upcoming day of love.  Have a wonderful day and start to the week!

Everything in your bowl for your cupcakes…

mix, mix, mix…

into your cupcake tins…

bake, bake, bake…

now, for the frosting…milk & all-purpose flour into your pan…

the consistency of thin mashed potatoes…

now sugar and butter into your bowl…

mix, mix, mix and add your flour/milk mixture…

mix, mix, mix…

now add your food coloring…

mix, mix, mix…

and onto your cupcakes and enjoy!!!

Cherry Coke Cupcakes

2016-01-24 12:13:16

Yields 24

Write a review

Save Recipe

Print

THE CUPCAKES

1. 1 Box of Devil's Food Cake Mix.
2. 3 Eggs.
3. 1 Cup of Coca-Cola.
4. 1/3 Cup of Maraschino Cherry Juice.

THE FROSTING

1. 2 Cups of Milk.
2. 10 Tablespoons of All-Purpose Flour.
3. 4 Sticks of Unsalted Butter, Softened.
4. 2 Cups of Granulated Sugar.
5. Red Food Coloring (Optional).

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Place your liners into your cupcake tins and set aside.
3. With a handheld or stand mixer with paddle attachment, place the cake mix, eggs, Coca-Cola and cherry juice into your bowl and mix until smooth.
4. Using an ice cream scoop or spoon fill your cupcake tins 3/4 full and bake for 15 minutes or until they spring back to the touch.
5. Let cool completely before frosting.

FOR THE FROSTING

1. Place the milk and all-purpose flour into a shallow pan on medium/high heat and stir constantly until it becomes the consistency of thin mashed potatoes, remove from the heat and let it come to room temperature.
2. After your milk/flour mixture has come to room temperature, place your butter and sugar into your bowl of your stand mixer or with a hand mixer whip them until light and fluffy.
3. Now add your milk/flour mixture to your sugar/butter mix and whip, whip, whip--this takes a little bit of time--until super and light fluffy and resembles whipped cream.
4. If you are adding food coloring, go ahead and add and mix until the desired color is reached.
5. Now you can pipe or spoon your delicious frosting onto your cupcakes.

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

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.

Write a review

Save Recipe

Print

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 Halloween everybody!!! I am so in love with the recipe I’m bringing y’all today.  I was given several bags of the awesome Brach’s Mini Candy Corns and other than just sitting down and eating them all by themselves-which would still have been awesome-I thought maybe they just might make a delicious frosting for some cupcakes. 

Once the decision to make a delicious cream cheese frosting infused with candy corns was made, then I needed to decide what kind of cupcake to put them on.  I ultimately decided on a spice cake, which I did use a pre-made mix, but I put browned butter in it and holy moly is it delicious. 

I will give you a heads up about the chopping of the candy corns though.  I thought they would easily chop up in the blender, they didn’t at all, and it made so much noise my dog ran as fast as she could out of the room. 

I finally just decided to take a huge knife and chop them up which worked pretty well.  Anyways, I hope y’all have a safe and wonderful Halloween with tons of awesome food and costumes!     

butter into the pan…

nice and melted…

starting to bubble up…

nice & browned…

place into your bowl, let cool a little, then pour the cake mix into the bowl…

now eggs & water…

all mixed up…

into your cupcake liners…

Alrighty, for the frosting…butter into your bowl…

beat the butter, now cream cheese…

all mixed up…

chopped up mini candy corns…

into the frosting…

now the powdered sugar…

mix, mix, mix…

now onto the cupcakes, and enjoy!!!

Browned Butter Spice Cupcakes w/Candy Corn Frosting

2015-10-29 13:39:47

Yields 26

Delicious spice cupcakes topped with a fun and delicious candy corn frosting.

Write a review

Save Recipe

Print

THE CUPCAKES

1. 1 (15.25 Ounce) Box of Spice Cake Mix (I Used Betty Crocker).
2. 1 Cup of Water.
3. 3 Eggs.
4. 1 Stick (1/2 Cup) of Browned Butter.

THE CANDY CORN FROSTING

1. 1 Cup of Brach's Mini Candy Corns, Chopped Into Smaller Pieces.
2. 2 Sticks (1 Cup) of Unsalted Butter, Softened.
3. 1 (8 Ounce) Block of Cream Cheese, Softened.
4. 5 Cups of Powdered Sugar.

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Place 24-26 cupcake liners into your cupcake tins and set aside.
3. Start by browning your butter, place your butter in your pan and on medium high heat melt your butter and stirring constantly the butter will start to bubble up and when brown flecks start to form on the bottom of the pan watch carefully and when it turns a golden brown and has a nutty smell, remove from the heat.
4. I placed the browned butter into the metal bowl mixing bowl to cool a little.
5. Then place your cake mix, water and eggs and mix until well combined.
6. Fill your cupcake liners 1/2 full and bake for 10-12 minutes or until the cupcakes spring back to the touch, let cool completely.

FOR THE CANDY CORN FROSTING

1. With a handheld or stand mixer with a paddle attachment, place your butter in the bowl and mix until light and whipped.
2. Now add your cream cheese and mix until well combined with the butter.
3. Using a knife (or blender but it was sooo loud) and chop up your candy corns into smaller pieces.
4. Now place your candy corn pieces into your bowl and mix until evenly distributed in your frosting.
5. Now, one cup at a time place your powdered sugar into your bowl and mix together until smooth.
6. Using a baggie or a large piping bag with the tip snipped pipe your frosting in a circular motion onto your cupcakes and garnish with a candy corn.

By Holly

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

Happy Friday y’all! Even though this was a short week, it still feels good it’s Friday, because, weekends.  OMG y’all, I know it’s still all hot, humid and summery feeling here but it is so the best time of year because it is now officially football season woohoo! 

Yes, I’m crossing my fingers toes, legs, arms that The Atlanta Falcons have a better season than last year, but even if they stink again I still love y’all! I’m still all about some football. 

Do you see how much help I was getting while taking pics? My little (not so little) cream cheese fanatic 🙂

As soon as I hear the refs’ whistles, the sound of the cheering sometimes booing fans, it makes me all warm and fuzzy inside and I want to throw on some fluffy boots & yoga pants I’m so basic sometimes, I apologize. 

Also, it is now soooo pumpkin season, yummy, yummy!  Pumpkin cake & pumpkin pie are definitely in my top tier of favorite desserts, so as soon as I knew it wasn’t completely taboo to have pumpkin cake I made some 🙂 

I took my favorite pumpkin cake recipe and made it into cupcakes which turned out absolutely perfect y’all–also, the football cupcake liners sooo cute (thanks mom!). 

This is the moistest cake, with the lovely hint of spice of cinnamon and then topped off with the most incredible cinnamon cream cheese frosting, drooool.  I’m just going to go ahead and be super bossy and say, make these, like, soon 🙂  Have a wonderful weekend y’all!

Cupcake time…dry ingredients into the bowl…

then some wet ingredients…

all mixed up…

into the cupcake liners…

baking, these smell like heaven btw…

while your cupcakes are cooling, time for some frosting…cream cheese & butter into the bowl…

all mixed, then powdered sugar…

all mixed, then cinnamon…

mixed again, take a big whiff of this, you will not be sad…

then onto the cupcakes, and enjoy!!

Easy Pumpkin Cupcakes

2015-09-10 08:51:23

Yields 33

Write a review

Save Recipe

Print

THE CUPCAKES

1. 4 Eggs
2. 1 2/3 Cup of Granulated Sugar.
3. 1 Cup of Vegetable Oil.
4. 1 (15 Ounce) Can of Pure Pumpkin Puree.
5. 2 Cups of All-Purpose Flour.
6. 2 Teaspoons of Baking Powder.
7. 1 Teaspoon of Baking Soda.
8. 2 Teaspoons of Ground Cinnamon.
9. 1 Teaspoon of Salt.

THE CINNAMON CREAM CHEESE FROSTING

1. 2 (8 Ounce) Packages of Cream Cheese, Softened.
2. 2 Sticks of Unsalted Butter, Softened.
3. 6 Cups of Powdered Sugar.
4. 2 Tablespoons of Vanilla Extract.
5. 2 Teaspoons of Cinnamon.

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Line cupcake tins with liners & set aside.
3. Place your sugar, all purpose flour, baking powder, baking soda, salt and cinnamon in your bowl, and lightly sift with a fork.
4. Now place your eggs, vegetable oil and pumpkin puree and using a handheld mixer combine all of the ingredients until incorporated.
5. Using a cupcake or ice cream scoop fill your cupcake tins 1/2 full with batter and bake for 14 minutes or until they spring back to the touch.
6. Let cool completely.

FOR THE CINNAMON CREAM CHEESE FROSTING

1. With a handheld or stand mixer with paddle attachment place your cream cheese in the bowl and beat until smooth.
2. Now add the butter and beat into the cream cheese until well incorporated and smooth.
3. Now add your powdered sugar 1 cup at a time, then add your vanilla and cinnamon, then mix again until fully incorporated.
4. If piping your frosting onto your cupcakes I suggest placing in the fridge for about an hour first to more easily pipe.

Notes

1. I used an open star tip & a Wilton disposable bag to pipe my frosting on my cupcakes.

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

Happy Wednesday everybody!! Jeez, can y’all believe it’s September again! now? For reals, what happened to the year?  I swear it feels like it was just the new year and I was all ‘whoa, another year has gone by, what the heck?’ and now here we are on the brink of Fall again (woohoo! best time of the year). 

Anyways, onto something more fun than the too quick passage of time, like cupcakes.  I don’t know about y’all but I love blueberry muffins hello wonderful carbs and I’ve always wanted to make some cupcakes reminiscent of blueberry muffins, because frosting, but per usual was having a bit of a problem finding some I liked. 

Soo, what’s a girl to do?…throw a bunch of stuff in a bowl and hope for the best of course..haha just kidding but I did make this recipe up on a whim.  I have to say that these are hands down the moistest cupcakes I’ve ever made, and some of my most favorite.  Also, these are easy peasy to make. 

You will see that I added cheesecake pudding mix to my cupcakes in hopes that it would give it a distinct cheesecake flavor.  The pudding mix definitely added a little bit of cheesecake tartness to them, but more than anything it added moisture. 

Soo you’re welcome to use vanilla pudding mix instead.  Oh also, cream cheese frosting on these babies, because cream cheese frosting is always a good idea.  Hope these cupcakes can help with your hump day! Enjoy!   

Cake mix…

oil…

buttermilk…

eggs…

sour cream…

pudding mix…

all mixed up…

sugar onto the blueberries…

then 1/2 of the blueberries into the batter, mix then add the other half…

all mixed up…

then into cupcake liners…

all baked up (yeah they’re kind of fug out of the oven)…

now for the frosting, cream cheese…

mixed up, now the butter & vanilla…

all mixed up and add your sugar…

all ready to be piped, yummy!

enjoy!!!

Easy Blueberry Cupcakes

2015-08-25 13:39:53

Yields 24

Super moist cupcakes filled with fresh blueberries and topped with cream cheese frosting.

Write a review

Save Recipe

Print

THE CUPCAKES

1. 1 Box of Yellow Cake Mix.
2. 3 Eggs.
3. 1/2 Cup of Vegetable Oil.
4. 3/4 Cup of Buttermilk.
5. 1 Cup of Sour Cream.
6. 1 1/2 Cups of Blueberries
7. 1/4 Cup of Sugar (To Roll Blueberries In).
8. 1 (4 Ounce) Pudding Mix In Cheesecake Flavor.

THE FROSTING

1. 2 Sticks of Unsalted Butter, Softened.
2. 2 Blocks of Cream Cheese, Softened.
3. 4 Cups of Powdered Sugar.
4. 1 Tablespoon of Vanilla Extract.

FOR THE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. Line 24 cupcake tins with liners and set aside.
3. With a handheld or stand mixer with paddle attachment mix all of your ingredients except your blueberries & sugar together until smooth, don't over mix.
4. In a small separate bowl place your blueberries and sugar and mix together, then add half of your blueberries into your batter, mix then add the other half.
5. Using an ice cream scoop, fill your cupcakes 3/4 of the way full and bake for 18-20 minutes (I took mine out at 19).
6. Let cupcakes cool completely.

FOR THE CREAM CHEESE FROSTING

1. With a handheld or stand mixer with paddle attachment, cream your cream cheese until smooth.
2. Now add your butter and vanilla extract and mix again until combined.
3. Now add your powdered sugar 1 cup at a time until smooth, and spoon or pipe onto your cooled cupcakes.

By Holly

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

I hope you guys love super easy, quick desserts as much I do because today’s recipe is just that.  I had these cupcakes prepared and baked in less than 15 minutes y’all. 

When you’re having a hankering for a cupcake or two, sometimes the thought of preparing a couple dozen just seems so daunting aka exhausting haha. 

Don’t get me wrong, I love me some cupcakes and love the fun of making and decorating them, but cupcakes can be a long and tiring process, hence the awesomeness of these mug cupcakes. 

Having never ‘baked’ a cupcake in the microwave before, my biggest concern was that these would turn out dry, which they totally didn’t.  They turned out perfectly soft, moist (my apologies for that word) and full of delicious vanilla flavor. 

I decided that to make these perfection, a little whipped chocolate frosting on top would be awesome, and I was right 🙂  These are fun and delicious y’all, perfect for a quick and easy dessert for two, or one if you’re hungry.  Happy Monday!  

Flour into the bowl…

then sugar, baking powder, salt…

then milk…

then butter and the vanilla extract…

all mixed up…

evenly into your mugs…

after baking in the microwave…

now for the frosting, heavy whipping cream and sugar…

whip, whip, whipped, then add some cocoa powder…

all mixed in and ready to nosh!

then enjoy!!!

Two Mug Vanilla Cupcakes

2015-07-23 09:26:23

Yields 2

Super easy vanilla cupcakes baked into a mug.

Write a review

Save Recipe

Print

THE CUPCAKES

1. 1/2 Cup of All Purpose Flour.
2. 4 Tablespoons of Granulated Sugar.
3. 1/2 Teaspoon of Baking Powder.
4. 1/4 Teaspoon of Salt.
5. 1/2 Cup of Milk (I used 1%).
6. 2 Tablespoons of Vanilla Extract.
7. 4 Tablespoons of Unsalted Butter, Melted.
8. 2 Microwave Safe Mugs (12-14 Ounces In Size).
9. Sprinkles (Optional).

THE CHOCOLATE WHIPPED FROSTING

1. 1 Cup of Heavy Whipping Cream, Cold.
2. 1/4 Cup of Granulated Sugar.
3. 1 1/2 Teaspoons of Cocoa Powder.

FOR THE CUPCAKES

1. In a medium bowl place all of your ingredients and mix until well combined.
2. Pour an even amount into two microwave safe mugs and microwave on high for 2 minutes.
3. Carefully remove from the microwave and let cool completely before you pipe your frosting onto your cupcakes.

FOR THE CHOCOLATE WHIPPED FROSTING

1. With a handheld or stand mixer with whisk attachment, place your heavy whipping cream and sugar into your bowl and whip until stiff peaks form.
2. Then add your cocoa powder and whip again until completely combined.
3. Either spoon or pipe your frosting onto your cupcakes and enjoy!

Notes

1. I used a Wilton disposable piping bag with an open star tip to pipe my frosting.

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

So I have totally been on the hunt for the perfect homemade vanilla cupcake.  Every time I go to a cupcake bakery, I’m all,  ‘these cupcakes are so light and moist and definitely not from a box, I need to be able to do this.’  I’ve tried several variations so far, and they still didn’t have that,  angels singing, eye rolling result I’ve wanted. 

In my endless research for the holy grail of cupcakes I stumbled upon this cupcake recipe which was touted as ‘the best homemade vanilla cupcake’ and I was all, ‘woohoo!’ I couldn’t wait to make these y’all, they smelled amazing baking and I even threw in a little extra vanilla just because.  Ok, I have to admit these are definitely good, but not ammaazzing like I want. 

I want light and fluffy and these are a little more pound cake-esqe.  Tasty, just not what I’m looking for, sigh.  Now the frosting on the other hand is awesome, full of vanilla, and to keep it from being overly sweet (which I find most buttercreams are) I added in some cream cheese. 

Also, since it’s almost the 4th of July I had to go crazy with themed decorations, which I’m so in love with, the star sprinkles especially.  These cupcakes are still delightful, but I’m on the hunt again for the perfect homemade vanilla cupcake.  Happy (Early!) Fourth of July!!      

First, butter into the bowl…

after it’s all whipped up, add your eggs…

all mixed together, then your sugar…

all mixed up, then your milk and vanilla extract…

now add your flour, baking powder and salt…

all mixed up 🙂

cupcake liners (I just love these!)…

batter into the liners…

baking, yummy…

while these are cooling, time for the frosting, 3 sticks of butter…

then cream cheese…

then the vanilla bean…

the the powdered sugar and vanilla extract…

delicious!!

yummy!!!

Very Vanilla Cupcakes

2015-06-30 09:10:10

Yields 24

Very vanilla bean frosting on top of very vanilla cupcakes are perfectly simple and delicious.

Write a review

Save Recipe

Print

THE CUPCAKES

1. 3 Cups of Cake Flour.
2. 2 Cups of Granulated Sugar.
3. 1 Tablespoon of Baking Powder.
4. 1 Teaspoon of Salt.
5. 2 Sticks of Unsalted Butter, Very Soft.
6. 4 Large Eggs, Room Temperature.
7. 3 Tablespoons of Vanilla Extract.
8. 1 Cup of Whole Milk.

THE FROSTING

1. 3 Sticks of Unsalted Butter, Softened.
2. 1 Block of Cream Cheese, Softened.
3. 4 Cups of Powdered Sugar.
4. 1 Vanilla Bean.
5. 2 Tablespoons of Vanilla Extract.

FOR THE CUPCAKES

1. Preheat oven to 350 degrees F.
2. Line cupcake tin with liners and set aside.
3. With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
4. Now add your eggs and mix again.
5. Now add your milk and vanilla extract and mix until blended, then add your flour, baking powder and salt until just combined.
6. Using your an ice cream scoop, fill your cupcake liners 3/4 of the way full and bake 18-20 minutes or until they spring back to the touch (I took mine out at 18).
7. Let cool completely before frosting.

FOR THE FROSTING

1. With a handheld or stand mixer with paddle attachment place your butter into your bowl and beat until smooth.
2. Now add your cream cheese and whip until well blended.
3. Take your vanilla bean cutting it horizontally down the middle so you can open the whole thing, then take your knife or spoon and scrape the inside of the vanilla bean pod removing all of the seeds placing into your bowl and mixing until smooth, then add your vanilla extract and beat again.
4. Now 1 cup at a time add your powdered sugar and mix until smooth (you can add more powdered sugar if you want it sweeter or thicker).

Notes

1. I used an open star tip to pipe the frosting onto my cupcakes.

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

Being such a giant fan of s’mores, I am not under the super silly notion that they are only a summertime treat… many a winter cheat day I have made them over the stove.  Honestly, ever since I made my S’mores Dip the cravings for this delectable treat has only escalated, so what’s a girl to do?  Make these delicious S’mores Cupcakes of course. 

I debated and debated how I wanted to make these…just a chocolate cupcake, marshmallow frosting and graham cracker crumbles on top? chocolate cake with marshmallow fluff inside? or something more in your mouth face with a thick graham cracker crust? I decided to go with the latter because what’s a s’more without a hefty dose of graham cracker? 

Also, I was originally going to be super fancy and make a homemade fluffy/marshmallow-ey frosting which involved egg whites, whipping, stove etc and decided to make something easier using marshmallow fluff and cream cheese.  OMG y’all this frosting is absolutely incredible, downright addictive. 

I do recommend keeping the frosting cold if possible because it can be a little ‘melty’ aka not as stable as your average frosting, but still delicious.  I do have to say though,  that these turned out better than I could have anticipated, the graham cracker layer is perfectly crumbly, the chocolate cake so moist and the frosting, mmmm. 

I also got fancy and torched the tops of my cupcakes to really get that toasted marshmallow flavor going.  If you love s’mores you will loooove these 🙂 Happy Friday y’all!      

First, line your cupcake tin..yes I used different colors, I was being indecisive 🙂

for the crust, graham cracker crumbs into the bowl…

sugar…

and melted butter…

all mixed up…

1 tablespoon into each liner and smoosh it down…

while these are baking up, let’s start the chocolate cake batter..mix, eggs, oil into the bowl…

then sour cream…

mix, mix, mix…

into your cooled liners…

out of the oven…

for the frosting, start with some cream cheese…

all creamed…

now add your butter…

all mixed again, and add the fluff…

all mixed again…

now add your powdered sugar 1 cup at a time…

and voila! awesomeness!…

S'mores Cupcakes

2015-06-23 13:39:32

Yields 24

Delicious chocolate cupcakes on top of a graham cracker crust and topped with a marshmallow frosting.

Write a review

Save Recipe

Print

THE GRAHAM CRACKER CRUST

1. 1 1/3 Cup of Graham Cracker Crumbs.
2. 5 Tablespoons of Sugar.
3. 5 Tablespoons of Unsalted Butter, Melted.

THE CHOCOLATE CUPCAKES

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

THE MARSHMALLOW FROSTING

1. 1 (16 Ounce) Container of Marshmallow Fluff.
2. 1 (7 Ounce) Container of Marshmallow Fluff.
3. 2 (8 Ounce) Blocks of Cream Cheese, Softened.
4. 2 Sticks of Unsalted Butter, Softened.
5. 6 Cups of Powdered Sugar.
6. 2 Tablespoons of Vanilla Extract.
7. Kitchen Torch For The Tops (Optional).

FOR THE GRAHAM CRACKER CRUST

1. Preheat your oven to 325 degrees F.
2. Line your cupcake tin with paper liners and set aside.
3. In a medium sized mixing bowl place your graham cracker crumbs, sugar and melted butter and mix until well combined.
4. Place 1 Tablespoon of your crust into each paper liner, pressing down with your fingers to make a thin layer.
5. Bake for 5 minutes and let cool.

FOR THE CHOCOLATE CUPCAKES

1. Preheat your oven to 350 degrees F.
2. With a handheld or stand mixer with paddle attachment, in a mixing bowl place the devil's food cake mix, eggs, oil and sour cream and mix until just combined.
3. Using an ice cream scoop, fill your liners 3/4 of the way full and bake for 15-17 minutes (I took mine out at 15).
4. Let cool completely.

FOR THE MARSHMALLOW FROSTING

1. With a stand mixer with paddle attachment place your cream cheese and mix until smooth.
2. Now add your butter and vanilla and mix again.
3. Now add the marshmallow fluff (this is messy btw) and mix until well combined.
4. 1 cup at a time add your powdered sugar until all is combined.
5. If you are going to pipe this frosting onto your cupcakes, I found it was best if I placed the frosting in the fridge for 20-30 minutes first because at room temperature this frosting is on the runny side.

Notes

1. I used a kitchen torch on the top of my frosting to give it that burned marshmallow look, if you are planning on doing the same, I recommend having your frosted cupcakes well chilled first so the frosting doesn't melt off.
2. The recipe for the frosting makes a whole lot, I definitely had a lot left over, so you know, if you wanted to make more cupcakes you would have enough frosting for them.
3. I used the 2nd container of marshmallow fluff because after adding the 1st 16 ounce container I didn't think it tasted enough like marshmallow 🙂

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