Tag Archives: Cream Cheese Frosting

Day 302 – Fresh Lime Cupcakes

29 May

I have just been in a fruity mood lately!  Lots of citrus.  Lemons, limes, even kumquat.  So these Fresh Lime Cupcakes (recipe below from Southern Girl, City Swirl) should come as no surprise.  I guess my taste buds are ready for summer!

Lime-Cupcake     Mini-Lime-Cupcake

The cupcakes are moist and dense, but squishy. They’re really chewy. They have a strong lime flavor. A little sweet, a little tart.

Note: It took about 6 limes to get the right amount of zest and juice.

Lime-Frosting

The frosting is smooth and creamy, with pretty flecks of lime zest. It has a sweet cream cheese flavor with a nice hint of lime.

Fresh-Lime-Cupcake     Mini-Fresh-Lime-Cupcake

These are sweet, tart cupcakes. The flavors and textures go really well together. The creamy frosting counters the chewy cupcake really nicely. It’s a very refreshing cupcake overall.

Fresh-Lime-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4 (super easy, just lots of zesting and juicing)
  • TOTAL: 19

Mini-Fresh-Lime-top

RECIPE

Fresh Lime Cupcakes (recipe from Southern Girl, City Swirl)

Lime Cupcakes:

  • 1 cup all purpose flour
  • 3/4 cup self-rising flour
  • 1 stick unsalted butter, room temperature
  • 1 1/4 cup sugar
  • 2large eggs
  • 3 tablespoons fresh lime juice
  • 1 tablespoon finely grated lime zest
  • 3/4 cup buttermilk

Lime Cream Cheese Frosting

  • 1 8-ounce package cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2cup(1 stick) unsalted butter, room temperature
  • 1 tablespoon finely grated lime zest
  • 1-2 tablespoons fresh lime juice

For directions visit Southern Girl, City Swirl.

*Tomorrow: Insanely Moist & Decadent Chocolate Cupcakes*

Day 300 – Kumquat Cupcakes with Citrus Cream Cheese Frosting

27 May

Today is my 300th cupcake!  I can’t believe it!  Only 65 more days in this year.  That’s.  Crazy.  So, I knew that today’s cupcakes needed to be something big.  Something different.  Something interesting.  These Kumquat Cupcakes with Citrus Cream Cheese Frosting (recipe below from One Kings Lane) really caught my eye.  Kumquats?!  That’s unusual!

Cupcake-Kumquat     Mini-Cupcake-Kumquat

The cupcakes are moderately dense. Sort of a muffin feel. The minis taste like vanilla cupcakes, you don’t get a lot of the fruit. The full-sized have a little stronger fruit flavor, but nothing too strong. It’s like a vanilla cupcake with a hint of tartness from the kumquat.

Citrus-Cream-Cheese-Frostin

The frosting is soft and smooth. It has a sugary vanilla flavor with just a hint of the kumquat. It’s very subtle. Not aggressively tart, which is what I expected from a kumquat.

Kumquat-Cupcake     Mini-Kumquat-Cupcake

The cupcake flows really well together. It’s sweet and sugary. The textures blend really nicely too – with the creamy frosting and the muffin-like cake. The kumquat aftertaste is definitely stronger when it’s all together! Still not aggressively tart, but you can tell it’s in there.

Kumquat-top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4 (juicing kumquats is kind of time-consuming, but nothing hard)
  • TOTAL: 19.5

Mini-Kumquat-top

RECIPE

Kumquat Cupcakes with Citrus Cream Cheese Frosting (recipe from One Kings Lane)

Kumquat Cupcakes:

  • 1 1/2 cups All-Purpose Flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 2 teaspoons baking powder
  • 3/4 cup unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1/4 cup milk
  • 1 tablespoon finely chopped kumquat peel
  • 2 tablespoons fresh kumquat or orange juice
  • 1/2 teaspoon vanilla extract
  • 3 large eggs
  • 1 dozen kumquats (optional garnish)

Citrus Cream Cheese Icing:

  • 1/2 cup butter
  • 6 ounces cream cheese
  • 2 and 2/3 cups powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon vanilla bean paste
  • pinch of salt
  • 1 tablespoon heavy cream
  • 1 tablespoon kumquat or orange juice

For directions visit One Kings Lane.

*Tomorrow: Kiwi Vanilla Cupcakes*

Day 298 – Darth Velvet Cupcakes

25 May

Today I’m bringing out a bit of my inner geek.  I hide it pretty well…most of the time.  But, today happens to be the 37th Anniversary of Star Wars (Episode IV: New Hope).  37 years ago today we met Luke, Leia and Han for the first time.  Epic, right? Well, I thought a celebration was in order.  Especially when I found these Darth Velvet Cupcakes (recipe below from Average Betty).

Black-Cupcake     Mini-Black-Cupcake

The cupcakes are squishy and moist. They’re really delicate with a slight crunch on top. They have a sweet, slightly chocolate taste. Not strong, just a light cocoa.

Black-Cream-Cheese-Frosting

The frosting is smooth and creamy. It has a sugary cream cheese flavor. Simple, sweet vanilla taste.

Darth-Velvet-Cupcake     Mini-Darth-Velvet-Cupcake

The cupcakes are smooth and creamy. They have a sweet, slightly cocoa flavor. Mostly, they’re just sugary sweet. A lot like a red velvet cupcake. But…well…black. The color is a bit deceiving. I really felt like I was about to bite into something dark and rich, and it isn’t. Just light a sweet.

Darth-Velvet-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 4
  • Appearance: 3
  • Ease of Making: 4.5
  • TOTAL: 19

Mini-Darth-Velvet-top

RECIPE

Darth Velvet Cupcakes (recipe from Average Betty)

Darth Velvet Cake:

  • 2 1/2 cups all-purpose flour
  • 1 cup light brown sugar
  • 1 cup granulated sugar
  • 2 TBSP unsweetened dark cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 eggs, room temperature
  • 1 1/2 cups oil
  • 1 cup buttermilk, room temperature
  • 2 teaspoons distilled white vinegar
  • 2 teaspoons vanilla
  • 1 TBSP concentrated black food/icing coloring

Cream Cheese Frosting:

  • 8 oz cream cheese, room temperature
  • 1/2 cup butter, room temperature
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla
  • 4 cups powdered (confectioners) sugar, sifted
  • 1 TBSP concentrated black food/icing coloring

For directions visit Average Betty.

*Tomorrow: Ben & Jerry’s Strawberry Cheesecake Cupcakes*

Day 291 – Vanilla Cupcakes

18 May

Ok.  Back to simple again.  Every once in a while there’s a required check-in back at “normal” cupcakes.  Simple, sweet cupcakes.  Back to basics.  Vanilla Cupcakes (recipe below from Glorious Treats).

Plain-Vanilla-Cupcake     Mini-Plain-Vanilla-Cupcake

The cupcakes are squishy and moist, a little oily, but not bad. They have an almost corn muffin feel to them. They have a vanilla taste that is slightly sweet, but not sugary at all.

Vanilla-Frosting

The frosting is fluffy and creamy. It has a sweet cream cheese flavor.

Vanilla-Cupcake     Mini-Vanilla-Cupcake

Together it reminded me a little bit of a donut or a cream puff. The lightly sweetened cake really brings out how sugary sweet the frosting is. So it tastes almost like a pastry as opposed to a cupcake. A soft, fluffy vanilla pastry.

Vanilla-Cupcake-top

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 3.5
  • Appearance: 3.5
  • Ease of Making: 4.5
  • TOTAL: 19

Mini-Vanilla-Cupcake-top

RECIPE

Vanilla Cupcakes (recipe from Glorious Treats)

Vanilla Cupcakes:

  • 1 1/4 cups cake flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 eggs
  • 3/4 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 cup oil (vegetable, canola or extra light olive oil)
  • 1/2 cup buttermilk

Cream Cheese Frosting:

  • ½ cup (1 stick/8 Tablespoons) butter (set at room temp about 10 minutes, but should still be cool)
  • 8 oz. cream cheese (directly from fridge)
  • 1 teaspoon vanilla extract
  • 4 cups powdered confectioners sugar
  • 1 to 4 Tablespoons heavy cream

For directions visit Glorious Treats.

*Tomorrow: Double Chocolate Cupcakes*

Day 94 – Zucchini Cupcakes with Cream Cheese Frosting

2 Nov

Every omce in a while I need a healthy cupcake….or a healthy-ish cupcake…..or just a cupcake I can justify eating. Like ones with veggies in them! Like these Zucchini Cupcakes with Cream Cheese Frosting (recipe below from Cinnamon Spice & Everything Nice).  And, to go with said somewhat healthy-ish cupcakes, today’s book is The Ultimate Hitchhiker’s Guide to the Galaxy by Douglas Adams.

Zucchini-Cupcake     Mini-Zucchini-Cake

The cake is moist and sticky. The nuts add a nice crunch.  They are a lot like sweet muffins. The cinnamon and the crunch add to that muffin effect.  The full-size isn’t quite as sticky as the mini.

Cream-Cheese-Frosting

The frosting is extremely thick – I might have added some milk to smooth it out a little.  It’s a very sweet cream cheese frosting with just a hint of vanilla.

Zucchini-Cake-frosted     Mini-Zuch-Cake-frosted

The sweetness of the frosting actually overpowers all of that yummy cinnamon flavor when you put them together. I would suggest either putting a little less sugar in the frosting OR adding a little cinnamon to the frosting and see if that balances out a little better. Ya know, I’m never against a cinnamon cream cheese frosting!

Notes: This is about as easy as a cupcake gets. The grating of the zucchini is the most time-consuming thing about them.

Scoring Sheet:

  • Cupcake Taste: 3.5
  • Frosting Taste: 4
  • Overall Taste: 3
  • Appearance: 3
  • Ease of Making: 4
  • TOTAL: 17.5

RECIPE

Zucchini Cupcakes with Cream Cheese Frosting (recipe from Cinnamon Spice & Everything Nice)

Ingredients

1 + 1/2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup walnuts, chopped
1 + 1/2 cups zucchini (about 10 ounces), shredded
1/3 cup vegetable oil
2 eggs, lightly beaten
1/2 teaspoon pure vanilla extract
Frosting
4 tablespoons butter, at room temperature
4 ounces regular or light cream cheese, at room-temperature
1/2 teaspoon pure vanilla extract
3 cups confectioners’ sugar, plus more if needed

For directions visit Cinnamon Spice & Everything Nice.

*Tomorrow: Apple Cider Cupcakes*

Day 54 – Chocolate Oreo Cupcakes with Cookies and Cream Frosting

23 Sep

It’s Musical Monday!!!  Yay!!  I get so excited to share these artists with you all!!

Today’s artist is hope hazy.  She’s accompanied by Benjamin Hazlett – more info on both of them below the video!

Find more information on hope at:

https://www.facebook.com/hopehazy  http://www.hopehazy.com

Twitter: @hopehazy  iTunes: hope hazy

And more information on Benjamin at themusicofbenjamin.com

Now, there are sooooo many takes on the Cookies & Cream Cupcake.  I fully intend to find the best one!  So, today I’m trying Chocolate Oreo Cupcakes with Cookies & Cream Frosting (recipe below from Back for Seconds).

Chocolate-cupcakes     Mini Chocolate Cupcakes

These cakes are almost brownie-like.  The mini is dense, kinda like a slightly overcooked brownie, but not too dense to enjoy.  They have a nice chocolate flavor, more obvious in the full-size.  The chunks of Oreo make for a nice, rich bite of cake.

Olivia-frosting     Oreo-frosting     Olivia-frost

(I had a little helper for these cupcakes.  My friends, Meredith and Dave, lent me their daughter, Olivia, for a baking assistant! Obviously, she hates baking…)

Oreo-Cupcakes     Mini-Oreo-Cupcakes

The frosting is a good consistency.  (Note: be sure to really crush/grind Oreos that go into the frosting, otherwise piping is difficult and messy.)  It tastes like a typical cream cheese frosting with a twist of Oreo.

Oreo-cupcakes-all     Olivia-tasting

They have a nice balance.  Sweet, chocolatey cupcake.  A good cupcake for anyone who likes Oreos.  And, bonus, you don’t even need a mixer for the batter.  I used one as a time saver, but it’s wasn’t necessary.  And, they got a definite thumbs up from Olivia!

Scoring Sheet:

– Cupcake Taste: 3.5

– Frosting Taste: 4.5

– Overall Taste: 4

– Appearance: 3.5

– Ease of Making: 4.5

– TOTAL: 20

RECIPE (from Back for Seconds)

Ingredients
1/2 cup chopped Oreos
1/8 teaspoon salt
Cake
1/2 cup butter (melted)
1/2 cup canola oil
1 1/2 cup sugar
1/2 cup brown sugar
3/4 cups cocoa powder
3 1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 eggs
1 3/4 cup buttermilk
1 teaspoon vanilla extract
Frosting
3/4 cups butter (softened)
4oz cream cheese (softened)
1 teaspoon vanilla extract
3 1/2 cups powdered sugar
4-6 heaped tablespoons milk
1/3 cup crushed Oreos
For directions visit Back for Seconds.

*Tomorrow: Sticky Toffee Vanilla Cupcakes*
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