Lemonade Cupcakes

Take a big bite of sunshine! These lemon cupcakes are a fun take on your favorite summertime drink. And they are super easy to make and decorate … which I love. Obviously, lemons are the star of this sweet treat. A combination of lemon juice and lemon zest add all the flavor you need to […]

Lemonade Cupcakes

Take a big bite of sunshine! These lemon cupcakes are a fun take on your favorite summertime drink.

Lemon Cupcake Ingredients

And they are super easy to make and decorate … which I love.

Lemons and zest

Obviously, lemons are the star of this sweet treat. A combination of lemon juice and lemon zest add all the flavor you need to feel like you’re enjoying a tangy drink … just a little fluffy instead of fluid.  One large lemon = up to 4 tablespoons lemon juice and 1 tablespoon lemon zest. 

Cupcakes Batter

Cupcake Liners

Scoop the batter evenly into 18 baking cups. I recommend going with yellow cupcake liners to really finish off the look. But a light pink color would look good, too.

Lemon Cupcakes

Once the cupcakes are baked and cool, pipe yellow-tinted buttercream frosting right on top. You can also create a two tone look with a light and darker shade of yellow. Fill two separate decorating bags with two shades of frosting. Snip off the tips. Then place the two icing bags into one larger icing bag fitted with your favorite tip. I used an Ateco #827 tip to pipe tall swirls of buttercream.

Lemon Cupcakes

Place a thin slice of lemon right into the side of your buttercream frosting. 

You could stop right here and have cute little lemonade cupcakes. But let’s make them even cuter.

Lemonade Cupcakes

Yes! I like it. Lemons, striped straws, and adorable little price tags for effect. But you could totally change the price if you wanted to actually sell your cupcakes.

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Strawberry Mimosa Cupcakes

These cupcakes have a slight tartness from the strawberries, the citrusy taste of orange, and yes, a little hint of champagne. You won’t get drunk from these cupcakes, but you will get a sugar high.

These cupcakes have a slight tartness from the strawberries, the citrusy taste of orange, and yes, a little hint of champagne. You won’t get drunk from these cupcakes, but you will get a sugar high.

Punny Ice Cream Cupcakes

It’s almost Valentine’s Day and I couldn’t resist making some sweet puns. I mean what would the day even be without them. These are vanilla cupcakes topped with buttercream ice cream and come complete with custom wrappers for the occasion. I barely squeaked these treats out before the 14th, but I hope you enjoy looking […]

It’s almost Valentine’s Day and I couldn’t resist making some sweet puns. I mean what would the day even be without them.

These are vanilla cupcakes topped with buttercream ice cream and come complete with custom wrappers for the occasion.

I barely squeaked these treats out before the 14th, but I hope you enjoy looking at them even if you won’t have time to make them. Just know you’re ahead of the game on ideas for next year.

I made vanilla cupcakes, but feel free to make your favorite flavor. This post is really all about the wrappers.

Place baked cupcakes with liners (or go ahead and unwrap them) in a small ice cream cup – 4 oz is the size you should look for. I know because I now have a ton of larger sizes that I ordered by mistake.

Here are the ones I ordered that finally worked.

Note: I tried baking directly in the ice cream cups, but they had a coated surface that started to bubble up slightly in the oven. I didn’t like that or the fact that you could not easily remove the cupcake.

Next, scoop buttercream frosting on top with a large 2-1/2 inch scoop. Make sure there is more than the scoop will hold so it overflows the edge of the scoop when you release it on top of the cupcake.

Look how something so simple as a big scoop of frosting looks totally like ice cream. And these are BIG scoops – Not your everyday ratio of frosting to cupcake, but it’s a special occasion, so I say go for it.

You can mix sprinkles or chopped chocolate into tinted buttercream to give the illusion of different flavors. You can even place several colors together and scoop for a multi-color effect. So many possibilities.

I mean…

Ice Cream Cup Wrappers! I made a few designs for you to use. Just download one of the pdfs below. It’s an 11X17 file, so if you don’t have access to a larger format tabloid printer, you can download the file and take it to a Kinko’s. I also made two versions for you because I found slight differences in small ice cream cups from different vendors. Basically, the angle of the side of the cup will dictate the arc of the wrapper. So below are two versions that will hopefully help you.

Download Option 1 – for wrappers with a straighter side view

Download Option 2 – for cups with a more angled side view

Just print them out at 100%. Do not reduce the page size to fit your printer. Then, cut out the wrappers and tape them to the cup.

So cute, I could scream.

The tiny spoons I’ve had for a while but you can search mini tasting spoons on amazon for some that are similar.

This one might be my favorite. I love all the sprinkles and the little ice cream guy is modeled after a vintage graphic I found online.

You know I had to make a chocolate one. Always chocolate. : )

What are some other ice cream puns that would be fun?

The best part about these is that they don’t melt. Except your heart. Hehe.

Ice Cream Cupcakes

Ingredients:

Vanilla Cupcakes
  • 1-1/2 cups all purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/3 cup unsalted butter, room temperature
  • 1 egg
  • 1 teaspoon vanilla
  • 1/2 cup milk
Buttercream You'll need to make two separate batches of the below frosting to have enough for 12 ice cream scoop cupcakes.
  • 1 lb. box confectioners' sugar
  • 1 stick or 1/2 cup butter, room temperature
  • 1 teaspoon vanilla
  • 2-3 teaspoons milk
  • assorted gel icing colors
  • sprinkles, chopped chocolate, etc.
 

Directions:

For cupcakes:
  1. Preheat oven to 350 degrees fahrenheit and line cupcake tray with 12 paper liners.
  2. Whisk flour, baking powder and salt together in a medium bowl and set aside.
  3. In the bowl of a stand mixer, cream butter and sugar until light and fluffy.
  4. Add egg and vanilla and mix until combined.
  5. Add flour in three additions, alternating with milk in between in two additions. Mix until combined with each addition.
  6. Bake for 15-18 minutes or until done. Place cooled cupcakes in ice cream cups.
  7. For Buttercream: One batch of frosting will be enough for six ice cream cupcakes. Make a second batch to have enough for twelve. Mix butter and vanilla in a stand mixer until creamy and smooth. Slowly add confectioners' sugar in several additions, mixing until completely combined. Add milk and mix until combined. If it's too thick you can add another teaspoon of milk until you achieve the desired consistency. (For chocolate buttercream, mix 1/3 cup cocoa with the confectioners' sugar before adding the milk.)
  8. To decorate: Divide the one batch of frosting into six oversized scoops of frosting and place in separate bowls for mixing. You can tint the frosting, add sprinkles, jimmies or chopped chocolate. Get creative. Rescoop the frosting with more of it overflowing the diameter of the scoop. Release on top of the cupcake. Then just tape one of the wrappers to the ice cream cup.

Hope you enjoy. Hugs and Happy Valentine’s Day!

Ultimate Chocolate Cupcakes with Chocolate Cloud Frosting

If you’ve been searching for the ultimate chocolate cupcake recipe… look no further. These moist chocolate cupcakes are topped with the most divine chocolate frosting you’ve ever had! Chocolate on chocolate on chocolate, what could be better? These cupcakes will be your new go-to: ultra moist and topped with a cloud-like chocolate buttercream. Don’t forget […]

If you’ve been searching for the ultimate chocolate cupcake recipe… look no further. These moist chocolate cupcakes are topped with the most divine chocolate frosting you’ve ever had!

Chocolate on chocolate on chocolate, what could be better? These cupcakes will be your new go-to: ultra moist and topped with a cloud-like chocolate buttercream. Don’t forget the chocolate sprinkles!

Ultimate Chocolate Cupcakes with Chocolate Fudge Frosting Recipe

I’ve gotten a number of questions and comments on my ultimate chocolate cake recipe about whether it’d work for cupcakes.

Normally cake recipes can be scaled down to cupcake-size pretty easily, and this recipe is no exception. Still, they turned out so fabulous that I figured they more than deserved their own post!

The recipe isn’t exactly halved, I tweaked a few proportions just to make a slightly thicker batter that’d be easier to scoop into cupcake papers (although the batter is still quite thin compared to a lot of recipes). It’ll still rise beautifully in the oven, with a gentle dome that’s perfect for frosting.

The only other change I made was to use hot coffee in place of the hot water (I often add a bit of espresso powder to chocolate cakes to intensify the richness of the chocolate flavor; the coffee here serves the same purpose). That said, you can certainly use water instead.

Cupcakes from above: Ultimate Chocolate Cupcakes with Chocolate Frosting

These cupcakes are nothing short of incredible, and I’ll reiterate that this frosting is absolutely divine.

I called it chocolate fudge frosting in the original recipe, but chocolate cloud frosting or chocolate silk frosting are probably more appropriate monikers (it’s so light and creamy it’s ridiculous!)

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Sundae Fundae Cupcakes

Look at this super sweet explosion of color and sugar all wrapped up in the cutest cupcake creation. It’s like the happiest little cupcake I’ve ever seen and it just screams celebration. I wish I could say I designed it, but I didn’t. I made it from my baking friend, Nick Makrides’ awesome baking book, […]

Look at this super sweet explosion of color and sugar all wrapped up in the cutest cupcake creation. It’s like the happiest little cupcake I’ve ever seen and it just screams celebration.

I wish I could say I designed it, but I didn’t. I made it from my baking friend, Nick Makrides’ awesome baking book, Sugar Rebels.

This one. I mean look at that cover cupcake. So creative! So fun! Now, if you love sweets and play around on instagram or youtube, then you know him by the name, TheScranLine. He makes the most spectacular combinations of cupcakes, colors and flavors. Check him out.

Here’s a peek inside his book of some of the amazing desserts he makes.

When I flipped through all of his projects, it was difficult to decide which one I wanted to make, but then I came across the Sundae Fundae cupcake and I knew immediately that was the one. I mean, those colors. They are right up my alley.

So let me walk you through decorating them and then I’ll share the full recipe at the end.

First, bake some vanilla cupcakes, tinted a fun color. Teal/turquoise in this case.

Then make some buttercream frosting, divided in two portions with one tinted a bright pink.

Place a sheet of plastic wrap on top and press down to flatten the frosting together. Then chill until firm. Once the frosting is firm, you can scoop it out with a large 2-1/2 inch scoop and it will totally look like rippled ice cream.

See. Just place that big scoop right on top of a cupcake. Then drip or drizzle some melted candy coating on top of the buttercream. Nick, used tinted ganache, but I ended up just using melted candy wafers since I had some already tinted teal and on hand.

Now, the really fun part. It’s time to cover the cupcake in cookies and sprinkles and marshmallows and more!

And yes, even a tiny, itty-bitty ice cream cone.

For these, I used a serrated knife to cut down regular size waffle cones so I just had about 2-inch tall cones. Then with some reserved vanilla buttercream, I piped them to look like ice cream, sprinkled with non-pareils and topped off with a jumbo heart sprinkle.

To attach the marshmallows and cones, I used some more of the melted candy coating on the back of each piece and attached them to the side of the cupcake. When it dries it will hold the pieces in place like glue.

Then top the frosting with some pastel confetti sprinkles, pipe a dollop of frosting on the very top, add a cherry … and don’t forget a fun pink wafer cookie for kicks.

Then because I also had some teal striped straws, I had to add those too.

They are just so cute. Let’s take a closer look.

Yes. Definitely adorable.

They just make me smile … they are so bright and cheery.

Sundae Fundae Cupcakes

Ingredients:

  • Vanilla Cupcakes
  •  430g (15 oz) all-purpose flour
  • 265 g (9 1/2 oz) superfine sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 125 g (4 1/2 oz/1/2 cup) unsalted butter, softened
  • 2 large eggs
  • 375 ml (12-1/2 fl oz/1-1/2 cups) whole milk
  • 125 ml (4 fl oz/1/2 cup) vegetable oil
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 2 drops turquoise gel food coloring
  • 4 drops white gel food coloring
  • American Buttercream (make two batches of the below for 20 cupcakes)
  • 500 g (1 lb. 2 oz/2 cups) unsalted butter, softened
  • 500 g (1 lb. 2 oz/4 cups) confectioners’ sugar
  • 2-4 teaspoons vanilla extract
  • 2 tablespoons whole milk, room temperature
  • 6 drops pink gel food coloring
  • 1 teaspoon raspberry, strawberry or even cotton candy flavoring
  • Decorations
  • 20 waffle ice cream cones
  • 20 red heart sprinkles
  • confetti sprinkles
  • non-pareils
  • 2 cups Lucky Charms Marshmallows
  • 10 pink wafer cookies, halved diagonally
  • 20 maraschino cherries, well drained
  • 8 oz candy wafers
  • Striped straws, cut in half

Directions:

  1. Make the cupcakes: Preheat oven to 320 degrees Fahrenheit. Line two cupcake trays with cupcake liners.
  2. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix until well combined using a stand mixer.
  3. Next, add the softened butter and mix on low speed until the mixture reaches a crumbly, sand-like texture.
  4. Add the eggs, milk, oil, sour cream, and vanilla, and food coloring. Mix on low speed until all the dry ingredients are incorporated. Scrape down the side of the bowl, and mix for a final 20 seconds.
  5. Fill each cupcake liner three-fourths of the way full. Use an ice cream scoop to transfer the batter. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool completely on a wire rack before frosting. Note: The original recipe calls for baking these for 40 minutes. Mine were completely done at 18. I am guessing it’s some kind of conversion issue from the equipment Nick uses in Australia.
  6. Make the frosting: Add the softened butter to the bowl of a stand mixer fitted with the paddle attachment. Mix the butter on low speed to begin with and then switch to high and mix for 5 minutes until the butter is light and fluffy.
  7. Stop the mixer and scrape down the side of the bowl using a spatula. Add the confectioners’ sugar and vanilla and mix again on low speed to avoid a dust storm.
  8. Once incorporated, increase the speed to high again and beat for another 5 minutes until the butter becomes fluffy again. Add milk if necessary, a teaspoon at a time to make smoother.
  9. Assemble and Decorate: To prepare the frosting, divide 3/4 of the frosting between two separate bowls. Add the pink food coloring and flavoring to one bowl and mix until well combined. Leave the second bowl of frosting plain. Reserve the remaining 1/4 of frosting for filling the ice cream cones and topping the cupcakes.
  10. Transfer the divided pink and plain frostings to separate piping bags, snip off the ends and pipe squiggles of each color into a large deep glass bowl. Tap the bowl on a flat surface to compress the frostings together. Cover with plastic wrap and gently press on top to help flatten even more. Refrigerate for 30 minutes to chill.
  11. Use a serrated knife to cut the waffle cones down to about 2 inches tall. Using half of the reserved frosting, pipe a tall swirl into each cone. Add a red heart sprinkle on top and sprinkle with nonpareils. Sit the frosted cones upright and chill. Try placing them in the grid of a cookie sheet that is sitting above the cupcake trays to hold them upright.
  12. Use a 2-1/2 inch scoop to scoop out the rippled frosting the same way you would ice cream. Remove frosting from fridge a few minutes before scooping. Place a scoop of frosting on each cupcake.
  13. Drizzle or pipe melted candy wafers on top of the frosting and let dry. You can tint white wafers to your desired color by using candy coloring or even mixing in pre-colored candy wafers when melting.
  14. Insert a pink wafer cookie toward what will be the backside of each cupcake
  15. Use more of the melted candy wafers to attach the cone to the side of the cupcake by gently pressing it into the frosting or to the surface of the liner. Hold in place until the melted wafers are set. Use melted wafers to attach the marshmallows as well.
  16. Sprinkle the top with confetti sprinkles. You may need to gently press sprinkles into the frosting so they don’t bounce off.
  17. Pipe the remaining vanilla frosting on the very top of each cupcake and top off with a drained maraschino cherry.
  18. Insert a striped straw if desired.
Adapted slightly from  Sugar Rebels, 2019 by Nick Makrides.

Nick’s recipe also called for coring the center of the cupcake to add more marshmallows, but I left that part out so I could really taste the cupcake flavor. He uses a reverse creaming technique and I love it. So good and not super sweet.

Hope you enjoy and check out his book for more crazy cute creations!

Homemade Funfetti Cupcakes

Delicious homemade funfetti cupcakes are so easy to make and perfect for just about any occasion.

The post Homemade Funfetti Cupcakes appeared first on My Baking Addiction.

Delicious Homemade Funfetti Cupcakes are so easy to make and perfect for just about any occasion. Dress these cuties up for any holiday or celebration just by changing the color of the sprinkles!

Frosted funfetti cupcakes on a platter

I decided the other day that I might be the worst parallel parker ever. I’ll opt to pay $5 for valet parking any day of the week over paying a quarter and having to parallel park.

And people know that if I’m driving and there’s no valet, they better be prepared to hoof it, because I’m hunting for those spots that you can just drive right into even if it means we’re blocks away from where we’re going.

Honestly, I don’t even know how I passed that portion of my driver’s test at 16. Well, I did have to take the driving portion twice because I didn’t break fast enough when someone plowed out of their driveway in front of me.

Yep, still blaming that guy in the black Ford Escort.

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The post Homemade Funfetti Cupcakes appeared first on My Baking Addiction.

Milk & Cookies Cupcakes

You can’t help but take a trip down memory lane with these  adorable Milk & Cookies Cupcakes. Rich, moist vanilla cupcakes are frosted with rich vanilla buttercream, and topped with mini chocolate chip cookies. So fun and easy to make! Wh…

You can’t help but take a trip down memory lane with these  adorable Milk & Cookies Cupcakes. Rich, moist vanilla cupcakes are frosted with rich vanilla buttercream, and topped with mini chocolate chip cookies. So fun and easy to make! What’s better than milk and cookies? They’re a childhood staple for a reason. I remember having...

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