Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting

Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting - Full of pumpkin flavor and perfect for Fall baking! #pumpkin #fallbaking

Are y'all ready for pumpkin explosion in bloggyland?! You know it's coming, right?! I have to do my part to infiltrate the internet with all things pumpkin ... and these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting are the perfect way to start the Fall baking season! They are full of pumpkin flavor!!
Today, you can find me over at Memories by the Mile with these Pumpkin Cupcakes with Pumpkin Spice Cream Cheese Frosting! See y'all over there! :) Click HERE to be taken to the recipe. 


Other Posts You May Enjoy:

Soft Pumpkin Cookies withPumpkin Browned Butter Frosting
Pumpkin Pecan Bread
I hope you enjoy! Shared at thesefun parties!

Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved

Grape Cupcakes with Banana Icing and WONKA™ Peel-a-Pop™ Frozen Treats Review

I received coupons for free product for review purposes. All opinions and text are 100% my own. 

Grape Cupcakes with Banana Icing and WONKA™ Peel-a-Pop™ Frozen Treats Review #Wonkafy #desserts #cupcakes #ad



I'm the kind of person who explores the grocery store aisles for new food items when I go grocery shopping. I love finding new products that make my life easier ... and I especially love finding fun novelty items! Awesome flavored cookies, weird potato chips flavors, mix-ins for baking, innovative ice cream products .... you name it! You can almost bet that I buy them to try at least once!

On a recent shopping trip, I spotted these WONKA™ Peel-a-Pop™ frozen treats. Upon further inspection, I realized that you could actually peel these treats like a banana! Say what?! No kidding - they actually peel like a banana!! How fun and cool is that?! And .... you can eat the peel too!!! Behind that peel is a vanilla flavored dessert! These babies are only 70 calories per pop too - making it a guilt-free treat for the kid in all of us! :)

My kiddos especially loved the grape flavor and I actually preferred the banana flavor. Both were great and so much fun! They were the perfect treat on a hot Summer day ... and now that we're back to school and the weather is still Summer-like here in Phoenix, it made a nice after-school snack too! We'll be picking up some more WONKA™ Peel-a-Pop™ frozen treats on our next trip!
You can find WONKA™ Peel-a-Pop™ frozen treats nationwide at Wal-Mart, Target, Safeway and Kroger stores at a suggested retail price of $4.29 per 8-bar carton.

I thought it would be fun to wonkafy one of my favorite treats - cupcakes!! I took the inspiration from the WONKA™ Peel-a-Pop™ Frozen Treats and created these Grape Cupcakes with Banana Icing - two flavors from the frozen treats and two flavors my kiddos love, but I never thought about combining! 
I hopped over and followed Wonka on Facebook and Wonka on Twitter so I can stay up to date on the latest WONKA™ news and special offers! You can follow them too! :)
Now about those crazy delish cupcakes ....



Grape Cupcakes with Banana Icing
Printable recipe
Yield: 24 cupcakes

For the cupcakes:
1 box (16.25 oz.) white cake mix
Ingredients listed on box to prepare cake
¼-½ tsp. LorAnn Oils - Grape Flavor
purple food coloring

For the icing:
¼ cup (½ stick) butter, softened
1 banana, mashed
1 tsp. lemon juice
½ tsp. vanilla extract
3 drops yellow food coloring (optional)
3½ cups powdered sugar

For the cupcakes:
Prepare the cake mix according to package directions for cupcakes, adding the grape flavor and desired amount of purple food coloring to the batter along with the ingredients listed on the box to prepare the cake. Bake according to package directions. Allow to cool.

For the icing:
With an electric mixer, cream the butter, banana, lemon juice, vanilla extract and food coloring. Slowly add the powdered sugar and continue to beat until smooth and fluffy. Ice cupcake with icing.

**NOTE - This is icing .... it will not have the same consistency as frosting. It will not hold its shape as well as frosting. :)



Other Posts You May Enjoy:

Elvis Banana Split
Orange Slice Cupcakes
I hope you enjoy! Shared at thesefun parties!

Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved

Orange Slice Cupcakes

Orange Slice Cupcakes get off to an easy start with a doctored up cake mix. Top it off with a simple, but delicious homemade orange buttercream frosting! These babies are perfect for summer parties! #summer #orange #cupcakes


Since Memorial Day is behind us, I am of the belief that summer has officially started ... I don't care that the calendar says it starts in June! Throw in the fact that it's been in the triple digits for the past few days here in Phoenix ... it's summer. Ya know?!

Some of you may know that I grew up in Florida. Summer in Florida can only mean two things .... oranges at every roadside stand and tourists. Well, three if you throw in the risk of hurricanes. :D (Side note: I'm praying for an uneventful hurricane season for the East Coast and Gulf Coast this year!!)

Now, I have to be honest with y'all .... I like to stir up trouble from time to time. Surprised?! No?! I didn't think so! Haha!! My husband is from Southern California ..... and I'm from Florida - who do you think I'm gonna say has better oranges?! :D Florida does, of course!! Y'all saw that coming, right?! Brian disagrees. Whatever. 
Being a Florida girl, I grew up going to the roadside stands almost every Saturday morning! I hear they are pretty much a thing of the past - and that's such a shame! I sure do miss the array of fresh citrus, produce, pecan rolls and hot boiled peanuts. (If you haven't had or heard of boiled peanuts, that's a story for another post!!)
Since I wanted to share something "summer-y" with y'all, I couldn't think of anything that says summer to me more than oranges! I hope you enjoy these Orange Slice Cupcakes as much as we do! :)



Orange Slice Cupcakes
Printable recipe
Yield: 24 cupcakes

For the cupcakes:
1 box (15.25 oz.) vanilla cake mix
1 cup orange juice
½ cup vegetable oil
3 eggs

For the orange buttercream frosting:
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 tsp. grated orange peel
1½ tsp. vanilla extract
2-3 tbsp. orange juice

Additional ingredients:
candy orange slices or real orange wedges, for garnish (optional)

Preheat the oven to 375F. Line muffin tins with paper liners and set aside.

In a large bowl, beat the cake mix, orange juice, oil and eggs with an electric mixer on low speed for 30 seconds. Scrape down the sides of the bowl and mix on medium speed for 2 minutes. Divide the batter equally between the prepared pans.

Bake for 14-18 minutes or until a toothpick inserted near the center comes out clean. Cool cupcakes in the pan for 10 minutes before transferring them to wire racks to cool completely. 

While the cupcakes cool, make the frosting by creaming the butter until light and fluffy. Add the powdered sugar, orange peel, vanilla extract and 2 tbsp. of orange juice; beat until thoroughly combined and the mixture is light and fluffy. Add the additional tablespoon of orange juice only if needed to thin the frosting. 

Frost cupcakes. Garnish with a candy orange slice or wedges of real orange, if desired. 



These Orange Slice Cupcakes would be perfect for a summer cookout or potluck! Just make sure you take enough - people love 'em! :)

Other Posts You May Enjoy:

Lemon Cupcakes with Raspberry Buttercream

Key Lime Pie Fudge

I hope you enjoy! Shared at The Weekend Potluck and thesefun parties!

Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved

Lemon Cupcakes with Raspberry Buttercream Frosting

I received coupons from Driscoll's for my berries in hopes that I may write about them. All opinions and text are my own.

Lemon Cupcakes with Raspberry Buttercream Frosting - a from scratch lemon cupcake with a fun and fruity raspberry buttercream frosting! These babies scream fun in the sun! #cupcakes #lemon #raspberry #driscolls #berries


Y'all, bookmark, print this recipe or pin these cupcakes NOW! Seriously, go do it ... I'll wait!!


Let me say, I love these Lemon Cupcakes with Raspberry Buttercream. Love them, y'all! They are perfect for Spring and Summer - and with Mother's Day and the 4th of July just around the corner, you will want this recipe!! Driscoll's raspberries made this recipe perfect! Of course, they have been family-owned and have been doing berries for over one hundred years, so they know a thing or two about good berries! :)

A few weeks ago, I was reading some of my favorite blogs on BlogLovin' .... and I ran across this Perfect Triple Lemon Cupcakes post from Crazy for Crust. I pinned it, but I could NOT stop thinking about them! I has this idea to use up some raspberries I had in the fridge and I knew Dorothy's cupcakes were the perfect match for the Driscoll's raspberries!





Lemon Cupcakes with Raspberry Buttercream
Lemon Cupcake barely adapted from Crazy for Crust
Printable recipe
Yield: about 15 cupcakes

For the cupcakes:
1½ cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
½ cup (1 stick) butter, melted
1¼ cups sugar
3 large eggs
1 tsp. vanilla extract
1 tsp. lemon extract
¼ cup lemon juice
1 tbsp. lemon zest
½ cup milk

For the frosting:
6 oz. fresh raspberries, washed and patted dry
½ cup butter, softened
pinch of salt
1 tsp. raspberry extract
3½ cups powdered sugar

Additional ingredients:
Lemon slices and additional raspberries for garnish, if desired

Method:
Preheat oven to 350°F. Place cupcake liners in the wells of a muffin pan (you will need about 15). Set aside.

In a medium bowl, combine the flour, baking powder and salt with a wire whisk. Set aside. 

In a large mixing bowl, mix the butter and sugar until thick and yellow. Add eggs, one a t a time, beating well after each addition. Add the vanilla and lemon extracts, the lemon juice and lemon zest; beat well. Add half of the flour mixture, followed by all of the milk, then the remaining flour mixture; mixing just until each addition in combined. Do not overmix. Divide the batter evenly into the cupcake liners. Bake for 13-18 minutes or until a toothpick comes out clean. Allow to cool completely before frosting.

While the cupcakes are cooling, prepare the frosting. Puree the raspberries in a food processor. Strain the raspberries through a sieve (or cheesecloth) to remove seeds. Place the butter, salt, strained raspberries and raspberry extract in a mixing bowl. Beat with an electric mixer until smooth and creamy. Gradually add the powdered sugar, beating on low speed until thoroughly combined and smooth. Top cupcakes with frosting. If desired, garnish with a lemon wedge and a raspberry.



My kiddos told me these Lemon Cupcakes with Raspberry Buttecream taste like Fruity Pebbles ..... did you know that's my favorite cereal of all time?! Y'all, it was love at first bite! I could have kept them all for myself, it was tempting ... but I didn't! I shared. I'm thinking I may need to make another batch very soon - I have another package of Dricoll's raspberries in my fridge right now! :)

Follow Driscoll's for special offers and berry news:

Facebook, Twitter, Pinterest or Instagram

Other Posts You May Enjoy:

Perfect Lemonade
Lemon Bars
I hope you enjoy! Shared at thesefun parties!

Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved

Red Velvet Cupcakes with OREO Cream Cheese Frosting

Have y'all seen all of the Red Velvet recipes in bloggy-land lately?! They are everywhere .... and I'm adding one more with my Red Velvet Cupcakes with OREO Cream Cheese Frosting.



I recently made these for our church's teen group. My kiddos said they were a hit with the group, and since there was none left, I'm gonna take that as a win. 


This is an easy from-scratch cake! If you can measure, stir and bake, then you can make these delicious little gems!



Red Velvet Cupcakes with Oreo Cream Cheese Frosting
Printable recipe
Yield: 24 cupcakes

For the cupcakes:
2½ cups all-purpose flour
1½ cups sugar
1 tsp. baking soda
1 tsp. salt
1 tsp. cocoa powder
1½ cups vegetable oil
1 cup buttermilk
2 large eggs
2 tbsp. LorAnn Oils Emulsion, Red Velvet
1 tsp. distilled white vinegar
1 tsp. vanilla extract

For the Oreo Cream Cheese Frosting:
1 pkg. (8 oz.) cream cheese, softened
½ cup (1 stick) butter, softened
½ tsp. vanilla extract
2 cups powdered sugar
12 Oreo's, coarsely crushed

Additional Oreo's, for garnish (if desired)

Preheat the oven to 350°F. Line 2 regular-size muffin pans with cupcake papers.

In a medium bowl, combine all of the dry cupcake ingredients. Stir with a whisk to combine. Set aside.

In a large mixing bowl, combine all of the wet cupcake ingredients with an electric mixer. Stop the mixer and add half of the dry ingredients into the wet. Mix to combine. Add the remaining dry ingredients to the wet ingredients and mix until smooth and thoroughly combined.

Divide the batter evenly into the cupcake papers, filling each about two-thirds full. Bake for 20-22 minutes or until cupcakes test done when a toothpick inserted near the middle comes out clean. Allow cupcakes to cool in pan for about 5 minutes before removing to a wire rack to cool completely. 

To prepare the frosting: In a large mixing bowl, beat the cream cheese, butter and vanilla until smooth. Add the powdered sugar and beat until thoroughly combined. Add the Oreo's and mix well. The frosting should be light and fluffy. 

Top the cupcakes with the frosting. If desired, cut additional Oreo's in half and garnish cupcakes.

**Note: I found this to be enough frosting for my family and our tastes .... if you like a lot of frosting, you may want to double the frosting part! :)



Other Posts You May Enjoy:

Snickerdoodle Cupcakes
Chocolate Cherry Marshmallow Brownies
I hope you enjoy! Shared at thesefun parties!

Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved

Snickerdoodle Cupcakes

Today, I'm helping my friend, Ang over at Juggling Act Mama, celebrate her birthday! A bunch of bloggers made cupcakes for her special day. With it being Fall, I deviated a little from the pumpkin route - although I did briefly consider it - and went with a Snickerdoodle Cupcake. 
Snickerdoodles are one of my favorite cookies - I love the cinnamon-y goodness. I thought it would be fun to make a cupcake with the same cinnamon flavor to help Ang celebrate. Plus, with such a fun name, what's not to love? It kinda sounds like a party, right?



Snickerdoodle Cupcakes
Printable recipe
Yield: 24 cupcakes

For the cake:

1 pkg. (18.25 oz) plain white cake mix

1 cup milk

8 tbsp. (1 stick) butter, melted

3 large eggs

1 tsp. pure vanilla extract

2 tsp. ground cinnamon

For the frosting:

8 tbsp. (1 stick) butter, at room temperature

3¾ cups powdered sugar, sifted

3-4 tbsp. milk

1 tsp. vanilla extract

1 tsp. ground cinnamon

Preheat oven to 350°F.  Line a muffin baking pan with 24 paper liners and set aside.

Place the cake mix, milk, melted butter, eggs, vanilla and cinnamon in a large mixing bowl.  Blend with an electric mixer until well combined. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase mixer speed to medium and beat 2 more minutes more, scraping the sides down again, if needed.  The batter should look well combined. Divide the batter evenly between the muffin cups. Place the pans in the oven side by side.

Bake the cupcakes until they are golden brown and spring back when lightly pressed with your finger, about 15-20 minutes.  Allow the cupcakes to cool in the pan for 10 minutes then remove them to wire racks to cool completely, about 30 minutes.

Meanwhile, prepare the frosting by placing the butter in a large mixing bowl. Blend with an electric mixer on low speed until fluffy, 30 seconds. Stop the machine and add the powdered sugar, 3 tbsp. milk, vanilla and cinnamon. Blend with the mixer on low until the sugar is incorporated, about 1 minute. Increase the speed to medium and beat until light and fluffy, 1 minute more. Blend in up to 1 tbsp. milk if the frosting seems stiff.

Spread or pipe the frosting on top of the cupcakes. Store the cupcakes, uncovered, in the refrigerator until the frosting sets, about 20 minutes.  

These cupcakes can be kept, covered in the refrigerator, for up to 1 week.

A birthday party needs cake - and what's more fun cupcakes?

Tweet 

Link up your favorite cupcake posts here:

Let's Party!


Snickerdoodles

Cinnamon Banana Cake

.... and one last look at those Snickerdoodle Cupcakes - MmmmmMmmm!

I hope you enjoy! Shared at thesefun parties!
Featured at My Sweet Mission, I Should Be Mopping the Floor and Duck 'n a Row

Don't forget to share and comment ♥Copyright © Love Bakes Good Cakes 2012-2013 All Rights Reserved