Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts

Thursday, June 13, 2019

Cherry Vanilla Cupcakes / #CupcakeLoversDay

Did you know that today is National Cupcake Lover's Day? It is, and I am celebrating with some blogger friends by sharing a tasty and fun list of cupcakes for you to make and enjoy! Of course, cupcakes are the perfect treat any day, and who can resist them? They are little bites of heaven, in a large variety of flavors and designs, and I am betting you will find your new favorite cupcake today! I baked these fun Cherry Vanilla Cupcakes for you. They are stuffed full of fresh cherries and topped with a dollop of cherry cream cheese frosting and some chocolate sprinkles!



Cherry Vanilla Cupcakes
( makes 1 dozen cupcakes)
(printable recipe at end of page)

2 pounds Fresh Cherries
2 cups all purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
1/2 cup Butter
1 3/4 cups Sugar
1 teaspoon Vanilla
4 Egg Whites
1 1/3 cup Buttermilk

Frosting

1 3 ounce package Cream Cheese, softened
1/4 cup Butter, softened
1 teaspoon Vanilla
2 1/4 cups Confectioner's Sugar, sifted
Cherry Juice
12 additional Fresh Cherries, with stem left on


Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.
Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.
Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.
Add the batter to the cupcake cups.
Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.
While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.
Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.

Thank you for celebrating #CupcakeLoversDay with me! Keep scrolling down to find more fun and tasty cupcakes that I know you will love! Don't they all look fabulous?!!




Cupcakes for Cupcake Lovers Day!  

Vegan Birthday Cake Oreo Cupcakes by The Baking Fairy

  Avocado Cupcakes with Lime Frosting by A Day in the Life on the Farm  

Brown Cow Cupcakes by Palatable Pastime 

Brown Sugar Cinnamon Cupcakes by Hezzi-D’s Books and Cooks

Busy Bee Honey Vanilla Cupcakes by For The Love of Food
Butter Pecan Cupcakes with Cream Cheese Frosting by A Little Fish in the Kitchen
Cheesecake Cupcakes by Walking on Sunshine Recipes 
Cherry Limeade Cupcakes by That Recipe
Cherry Vanilla Cupcakes by The Freshman Cook 
Cookies & Cream Cupcakes by Karen’s Kitchen Stories  
Creamsicle Cupcakes by Red Cottage Chronicles  
Honey Lemon's HoneyBee Cupcakes by Simply Inspired Meals 
  Lemon Lavender Blackberry Cupcakes by Culinary Adventures with Camilla 
Lost Princess Cupcakes by Seduction in the Kitchen 
Orange You Glad Cupcakes by Cindy’s Recipes and Writings 
Peanut Butter & Jelly Cupcakes by The Beard and The Baker 
Pineapple Coconut Cupcakes by Crumb Top Baking 
Pink Lemonade Cupcakes by Bowl Me Over
Pudding Pop Cupcakes by Nik Snacks  
Strawberry Cupcakes by Confessions of a Baking Queen
Strawberry Jello Cupcakes by Kelly Lynn’s Sweets and Treats 
Sweet Summertime Cupcakes by Cooking with Carlee  
Vanilla Bourbon Bacon Cupcakes by Our Good Life 
Vegan Red Velvet Cupcakes by Simple Family Crazy Life 
Watermelon Themed Cake & Cupcakes by The Mandatory Mooch
White Chocolate Truffle Cupcakes by Triple Chocolate Kitchen

Thank you to Valentina, who blogs over at The Baking Fairy, for organizing this fun and tasty Cupcake Celebration! It has been a blast! 



  


Cherry Vanilla Cupcakes

Yield: 1 dozen
Author: The Freshman Cook
prep time: cook time: total time:

ingredients:

Cupcakes and Frosting
  • 2 pounds Fresh Cherries
  • 2 cups all purpose Flour
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/8 teaspoon Salt
  • 1/2 cup Butter
  • 1 3/4 cups Sugar
  • 1 teaspoon Vanilla
  • 4 Egg Whites
  • 1 1/3 cup Buttermilk
  • Frosting
  • 1 3 ounce package Cream Cheese, softened
  • 1/4 cup Butter, softened
  • 1 teaspoon Vanilla
  • 2 1/4 cups Confectioner's Sugar, sifted
  • Cherry Juice
  • 12 additional Fresh Cherries, with stem left on

instructions:

How to cook Cherry Vanilla Cupcakes


  1. Remove the stem and the pit from each cherry. Chop the cherries into small pieces. Set aside.
  2. Mix together the flour, baking powder, baking soda, and salt. Set aside. In a large mixing bowl beat together the butter, sugar and vanilla. Add the egg whites one at a time, beating after each addition, just until combined. Add the flour mix and the buttermilk alternately to the beaten mixture, using low speed.
  3. Add 1 tablespoon of flour to the chopped cherries, and then add the cherries to the batter.
  4. Add the batter to the cupcake cups.
  5. Bake for 15-18 minutes in a 350 degree oven, then let cool on a cooling rack.
  6. While you are letting the cupcakes cool, make the frosting. Mix together the cream cheese, softened butter, and vanilla until it is fluffy. Sift the confectioners sugar and then add it to the cream cheese mix, a little at a time, using low speed. Add cherry juice as needed to get the color you want.
  7. Add a small dollop of frosting to the center of each cupcake. Sprinkle the frosting with a small amount of chocolate sprinkles, and place a fresh cherry with the stem still attached in the center of the frosting. If you want to pit these cherries, use a small knife to cut them at the bottom to remove the pit. Leave the stem attached.
cupcakes, cherries, fresh cherries, cream cheese frosting
cakes, cupcakes, fresh cherries
Dessert
Created using The Recipes Generator
 

 

Wednesday, October 4, 2017

Stuffed Pumpkin Cupcakes / #PumpkinWeek

These Stuffed Pumpkin Cupcakes are filled and decorated with a Penuche Frosting. If you have not had this frosting before, I think you will like it! It does tend to be on the sweet side, but the sweetness with the pumpkin is fantastic. My mother used to make this frosting when I was a little girl, and this recipe brought back some wonderful memories.

Pumpkin Spice Cake
(printable recipe at end of post)
(makes 2 dozen cupcakes)

2 cups Flour 
1 1/2 teaspoon Baking Powder
1 teaspoon Ground Cinnamon
1/2 teaspoon Baking Soda
1/4 teaspoon Ground Nutmeg
1/4 teaspoon Ground Cloves
1/4 teaspoon Ground Ginger
1 cup Buttermilk 
1/2 cup canned Pumpkin
1/4 cup Butter
1/4 cup Shortening
1 1/2 cups Sugar
1/2 teaspoon Vanilla
2 Eggs


Frosting
1/2 cup Butter
1 cup packed Brown Sugar
1/4 cup Milk
3 1/2 cups Sifted Confectioner's Sugar


Preheat oven to 350 degrees.
Mix together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground cloves, and ground ginger. Set aside.
 Add pumpkin to the milk and mix together. Set aside.
In a separate mixing bowl, mix together the butter and shortening. Add sugar and vanilla, and mix until combined. Add eggs, beating them in one at a time.  Start adding the pumpkin and milk mix to the mixing bowl, alternating with the flour. After each addition, mix just until combined.
Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes. Remove cupcakes from pan and let them cool completely. 
Using a medium size saucepan, melt the butter. Add the sugar and mix in. Cook until the mix starts to bubble, then remove from the heat. Add the milk, mixing quickly.
Add the sifted confectioner's sugar, and mix all together. Set aside.
Use a hole plunger to make a hole in the center of each cupcake.
Spoon, or use a pastry bag, to place the frosting in to each cupcake hole. Make it level with the top of the cupcake.
Add the frosting on top and some sprinkles! Happy Fall!
Thanks for stopping by today! Scroll down for more tasty and fun pumpkin recipes from #PumpkinWeek bloggers!





Here are today's #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte
Chicken and Pumpkin Curry from A Kitchen Hoor's Adventures
Pumpkin Beer Bread Pudding from Forking Up
Pumpkin Habanero Salsa from Rants From My Crazy Kitchen
Pumpkin-Poblano Salsa from Culinary Adventures with Camilla
Pumpkin Risotto with Garlic and Sage from Making Miracles
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes
Pumpkin Sausage Skillet Dinner from Cindy's Recipes and Writings
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee

Sweet Pumpkin Recipes:


Healthy Whole Wheat Pumpkin Muffins from Feeding Big
Maple Pumpkin Monkey Bread from The Bitter Side of Sweet
Pumpkin Chess Pie from The Spiffy Cookie
Pumpkin Chocolate Chip Cookies from Amy's Cooking Adventures
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D's Books and Cooks
Pumpkin Cream Puffs from Mildly Meandering
Pumpkin Dump Cake from Seduction in the Kitchen
Pumpkin-Nut Crumble Cake from Hardly A Goddess
Pumpkin Praline Cheesecake from A Day in the Life on the Farm
Spice Cookies with Pumpkin Dip from An Affair from the Heart
Stuffed Pumpkin Cupcakes from The Freshman Cook
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker




Stuffed Pumpkin Cupcakes

INGREDIENTS:

Cupcakes
  • 2 cups Flour
  • 1 1/2 teaspoon Baking Powder
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Baking Soda
  • 1/4 teaspoon Ground Nutmeg
  • 1/4 teaspoon Ground Cloves
  • 1/4 teaspoon Ground Ginger
  • 1 cup Buttermilk
  • 1/2 cup canned Pumpkin
  • 1/4 cup Butter
  • 1/4 cup Shortening
  • 1 1/2 cups Sugar
  • 1/2 teaspoon Vanilla
  • 2 Eggs
Frosting
  • 1/2 cup Butter
  • 1 cup packed Brown Sugar
  • 1/4 cup Milk
  • 3 1/2 cups Sifted Confectioner's Sugar

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Mix together the flour, baking powder, ground cinnamon, baking soda, ground nutmeg, ground cloves, and ground ginger. Set aside.
  3. Add pumpkin to the milk and mix together. Set aside.
  4. In a separate mixing bowl, mix together the butter and shortening. Add sugar and vanilla, and mix until combined. Add eggs, beating them in one at a time. Start adding the pumpkin and milk mix to the mixing bowl, alternating with the flour. After each addition, mix just until combined.
  5. Bake for 12-15 minutes. Remove from oven and let cool for 10 minutes. Remove cupcakes from pan and let them cool completely.
  6. Using a medium size saucepan, melt the butter. Add the sugar and mix in. Cook until the mix starts to bubble, then remove from the heat. Add the milk, mixing quickly.
  7. Add the sifted confectioner's sugar, and mix all together. Set aside.
  8. Use a hole plunger to make a hole in the center of each cupcake.
  9. Spoon, or use a pastry bag, to place the frosting in to each cupcake hole. Make it level with the top of the cupcake.
  10. Add the frosting on top and some sprinkles! Happy Fall!
Created using The Recipes Generator