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Cupcakes

Easy Candy Corn Cupcakes

by Dana Zeliff on
in Candy Corn, Cupcakes, Recipes

Disclosure: This post may contain an affiliate link.

Candy Corn Cupcakes
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Seeing candy corn arrive in stores is one of the signals that Fall has arrived and it’s almost time for Halloween.  Try this easy Candy Corn Cupcakes Recipe for a fun treat.

You can even purchase cute candy corn cupcake liners like the ones shown in the picture above.  The Dollar Tree is a great place to purchase Fall/Halloween inspired cupcake liners without breaking the bank.

Candy Corn Cupcakes:

Spice Cupcake Ingredients:

1 (15.25) box yellow cake mix
1 (3.4 ounce) box instant vanilla pudding mix
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
3/4 cup vegetable oil
3/4 cup sour cream
1/2 cup water
4 eggs
2 teaspoons vanilla extract

Cupcake Directions:

  1. Preheat the oven to 350-degrees.
  2. Line your muffin tin with papers and set aside.
  3. In a large mixing bowl, beat together the cake and pudding mixes with the sour cream oil, water, eggs and vanilla until well combined.
  4. Stir in the spices.
  5. Using a large cookie scoop, scoop the batter into the prepared muffin tin.
  6. Bake 18-22 minutes until a tester comes out clean.
  7. Let the cupcakes cool 10 minutes before removing them from the pan.
  8. Cool completely before frosting.

Frosting Ingredients:

8oz cream cheese
8oz butter
8 cups confectioners’ sugar
1 teaspoon vanilla extract
1/4 cup milk
Candy Corn Candies and Sprinkles for Decoration

Frosting Directions:

  1. Let the butter and cream cheese come to room temperature, before creaming together until smooth.
  2. Add the vanilla. Alternating the milk and sugar, beat in the remaining ingredients until smooth and thick.
  3. Pipe the frosting onto the cooled cupcakes.
  4. Decorate with Candy Corn and sprinkles.
  5. Refrigerate leftovers.

Makes about 24 cupcakes

Enjoy your Candy Corn Cupcakes!

You might also like Candy Corn Craft or Candy Corn Cookies Recipe or this fun Halloween Treat Round-Up

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Quick Easy Chocolate Frosting Recipe

by Dana Zeliff on
in Cupcakes, Recipes

Disclosure: This post may contain an affiliate link.

Quick Easy Chocolate Frosting

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Enjoy this quick easy chocolate frosting on your next batch of cupcakes, brownies or cake.  It’s simply delicious!  Use my quick easy chocolate frosting recipe to dress up a simple box mix or as a nice addition to cupcakes made from scratch!

We made yellow box mix cupcakes with this Quick Easy Chocolate Frosting for LuLu’s 7th birthday.  They were a huge success and everyone loved the frosting!

*I tried making Whole Foods Yellow Cake Mix from scratch but those didn’t turn out right, so I ended up with back-up box mix 🙁  They were still delicious – thanks in part to the icing!  If I had time for baking another batch from scratch, I would have gone with my white chocolate cupcakes.

Quick Easy Chocolate Frosting:

Ingredients:

1 stick butter, softened
3 Cups powdered sugar
1/2 Cup Cocoa powder
1 tsp vanilla
5-8 Tbsp half & half (or milk)

Directions:

  1. Whip butter and vanilla together in mixer until smooth.
  2. Mix in cocoa and then slowly add in powdered sugar
  3. Add half & half 1 tbsp at a time until desired consistency is reached (the more half and half the creamier/thinner your frosting will become)
  4. Frost 1 9in cake or about 24 cupcakes – Note based on a comment: if you use a lot of icing, you may need to make a double batch.

5.0 from 3 reviews
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Quick Easy Chocolate Frosting Recipe
Recipe type: Dessert
 
Ingredients
  • 1 stick butter, softened
  • 3 Cups powdered sugar
  • ½ Cup Cocoa powder
  • 1 tsp vanilla
  • 5-8 Tbsp half & half (or milk)
Instructions
  1. Whip butter and vanilla together in mixer until smooth.
  2. Mix in cocoa and then slowly add in powdered sugar
  3. Add half & half 1 tbsp at a time until desired consistency is reached (the more half and half the creamier/thinner your frosting will become)
  4. Frost 1 9in cake or about 24 cupcakes

 

Quick Easy Chocolate Frosting Recipe

Share your thoughts on this Quick Easy Chocolate Frosting recipe!  Do you have a favorite Chocolate Frosting recipe?

You might also like this easy Chocolate Buttercream Icing Recipe!


17 comments

How to Make Buttercream Frosting

by Dana Zeliff on
in Cupcakes, Recipes

Disclosure: This post may contain an affiliate link.

How to Make Buttercream Frosting

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Ever wonder how to make Buttercream Frosting?  This super simple recipe for buttercream frosting will be perfect on your next cake or cupcakes.  I used a simple red velvet box mix for hubs birthday cake, but you could also make your own cake from scratch.  It also makes a great base for fancy cakes such as my daughters 4th birthday castle cake.

How to Make Buttercream Frosting:

I used my KitchenAid mixer which made this a snap!

Ingredients:

  • 1 stick of salted real butter
  • 1 stick of unsalted real butter
  • 1 cup of shortening (not oil)
  • 1 teaspoon of vanilla
  • 2 pound bag of powdered sugar

Directions:

  1. Combine 1 stick of salted real butter, 1 stick of unsalted real butter, 1 cup of shortening (not oil) until smooth.
  2. Mix in 1 teaspoon of vanilla.
  3. Slowly add in a 2 pound bag of powdered sugar and mix thoroughly.
  4. Add 5-6 Tbsp of water (adding 1 T at a time).  Icing will be really stiff after adding in the powdered sugar, so add a little bit of water to get the texture you want.

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How to Make Buttercream Frosting
Recipe type: Dessert
 
Ingredients
  • 1 stick of salted real butter
  • 1 stick of unsalted real butter
  • 1 cup of shortening (not oil)
  • 1 teaspoon of vanilla
  • 2 pound bag of powdered sugar
Instructions
  1. Add 1 stick of salted real butter, 1 stick of unsalted real butter, 1 cup of shortening (not oil).
  2. Mix then add 1 teaspoon of vanilla.
  3. Add a 2 pound bag of powdered sugar.
  4. Add 5-6 Tbsp of water (adding 1 T at a time). It will get really stiff so then you add just a little bit of water at a time to get the texture you want.

 

Add this recipe buttercream frosting to your favorites page today!

Do you have other tips on how to make buttercream frosting?

You may also like my Chocolate Buttercream Icing Recipe & Coffee Buttercream Frosting Recipe

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Easy Coffee Buttercream Frosting Recipe

by Dana Zeliff on
in Cupcakes, Recipes

Disclosure: This post may contain an affiliate link.

Coffee Buttercream Frosting Recipe

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This Coffee Buttercream Frosting Recipe is amazingly delicious and more than a little addicting. A perfect creamy filling and icing for layered cakes or to top your favorite cupcake recipe. Spread a thin layer on brownies or scoop some between a couple of chocolate chip cookies.

If you are a coffee lover like I am, this rich and tasty icing is a must have for your recipe arsenal. I love using it to top a dark chocolate cupcake or even carrot cake flavor. Homemade Buttercream Icing can take a box mix from so-so to over the top, the extra jolt of coffee flavor makes it doubly decadent. Substitute almond or hazelnut extract for vanilla for another layer of flavor. To pipe icing on using a decorator bag, thicken it by using more powdered sugar.

* Icing Tip- to load bag roll it halfway down over a glass and fill, roll bag back up and press icing down from top with even pressure, start on the outside and work your way inward.

Coffee Buttercream Icing Collage

Ingredients:

½ to 1 Tbsp. instant coffee granules, dissolved into 1 Tbsp. half and half
1 stick of butter, softened
1-1 lb. box of powdered sugar
¼ cup half and half
1 tsp. Vanilla extract

Directions:

  1. In a large bowl cream butter until smooth, beat in powdered sugar on low speed until well combined.
  2. Stir in instant coffee, vanilla, half and half and whip until thoroughly mixed and fluffy on a medium-high setting.
  3. If you prefer a thicker icing add more powdered sugar, for a looser consistency add additional half and half.

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Coffee Buttercream Frosting Recipe
 
Ingredients
  • ½ to 1 Tbsp. instant coffee granules, dissolved into 1 Tbsp. half and half
  • 1 stick of butter, softened
  • 1-1 lb. box of powdered sugar
  • ¼ cup half and half
  • 1 tsp. Vanilla extract
Instructions
  1. In a large bowl cream butter until smooth, beat in powdered sugar on low speed until well combined.
  2. Stir in instant coffee, vanilla, half and half and whip until thoroughly mixed and fluffy on a medium-high setting.
  3. If you prefer a thicker icing add more powdered sugar, for a looser consistency add additional half and half.
Notes
*Allow butter to soften but do not melt in the microwave

You might also like my Chocolate Buttercream Icing Recipe

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White Chocolate Cupcakes

by Dana Zeliff on
in Cupcakes, Recipes

Disclosure: This post may contain an affiliate link.

White Chocolate Cupcakes Recipe

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Mmm, cupcakes!

I have a love of cupcakes and my hubby has a love for white chocolate. That makes these White Chocolate Cupcakes a perfect combination of yummy goodness in my house!

White Chocolate Cupcakes:

Ingredients:

1 cup Classic White Chocolate Chips
6 ounces White Chocolate Baking Bar
1 3/4 cups plus 2 tablespoons flour
3/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
3/4 cup whole milk
3/4 teaspoon fresh lemon juice
1/2 teaspoon vanilla extract

Cupcake Directions:

  1. Preheat the oven to 350F. Line muffin tin with 12 paper liners. Set aside.
  2. Combine flour, baking powder, and salt. In a separate bowl, beat together 3/4 cup butter and 1 1/2 cups sugar with electric mixer until light and fluffy. Add eggs, milk, lemon juice, and vanilla. Add half the milk mixture, mixing on low speed. Mix in remaining milk mixture, and the dry ingredients, alternating until all incorporated.
  3. Pour into cupcake liners. Bake for 15 minutes or until toothpick inserted comes out clean. Cool completely before frosting.

Recommended frosting: Chocolate Buttercream Icing Recipe.  I used a Wilton 1M tip for these cupcakes.

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White Chocolate Cupcakes
Recipe type: Dessert
 
Ingredients
  • 1 cup Classic White Chocolate Chips
  • 6 ounces White Chocolate Baking Bar
  • 1¾ cups plus 2 tablespoons flour
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup butter, room temperature
  • 1½ cups sugar
  • 3 large eggs
  • ¾ cup whole milk
  • ¾ teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract
Instructions
  1. Preheat the oven to 350F. Line muffin tin with 12 paper liners. Set aside.
  2. Combine flour, baking powder, and salt. In a separate bowl, beat together ¾ cup butter and 1½ cups sugar with electric mixer until light and fluffy. Add eggs, milk, lemon juice, and vanilla. Add half the milk mixture, mixing on low speed. Mix in remaining milk mixture, and the dry ingredients, alternating until all incorporated.
  3. Pour into cupcake liners. Bake for 15 minutes or until toothpick inserted comes out clean. Cool completely before frosting.

 

Share your thoughts on these white chocolate cupcakes!

You may also like these Easy Pumpkin Cupcakes with Cream Cheese Frosting or White Chocolate & Cranberry Blondies

3 comments

Easy Chocolate Buttercream Icing Recipe

by Dana Zeliff on
in Cupcakes, Recipes

Disclosure: This post may contain an affiliate link.

Chocolate Buttercream Icing Recipe
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This Chocolate Buttercream icing recipe is simple and delicious – it should definitely be added to your recipe box for anytime you need a filling or frosting for your favorite cake or cupcakes. It’s a simple sweet and creamy mixture that makes even box cake mixes special.

I use this to fill a layered Devil’s food cake as well as frost the entire thing. If you are going to be piping it on with a decorating bag simply add a bit more powdered sugar to make it thicker and it will hold its shape better. This is the type of icing that forms a light “crust” when it sits.

Icing can be stored in airtight container in refrigerator for up to two weeks, just whip for a minute to loosen. For tasty flavor variations use almond extract in place of vanilla.  You can also use hazelnut or raspberry to create new and delicious flavors.

Chocolate Buttercream Icing Recipe

Chocolate Buttercream Icing Recipe:

Ingredients
  • 1 stick of unsalted butter, softened
  • 1-1b. Box of confectioners sugar
  • ¾ cup unsweetened cocoa powder
  • ¼ cup half and half
  • 1 ½ tsp. Vanilla extract
Instructions
  1. Make sure you butter is softened but not melted, melted butter will ruin the consistency of this icing.
  2. Cream butter until smooth and slightly whipped.
  3. Add powdered sugar a cup at a time, on low until thoroughly incorporated.
  4. Mix in cocoa powder, half vanilla, and half and half.
  5. Continue to beat mixture until fluffy and smooth on a medium-high setting.
  6. Add more powdered sugar for a thicker consistency or more half and half to loosen the icing.
5.0 from 1 reviews
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Chocolate Buttercream Icing Recipe
Author: 
Recipe type: Dessert
 
Ingredients
  • 1 stick of unsalted butter, softened
  • 1-1b. Box of confectioners sugar
  • ¾ cup unsweetened cocoa powder
  • ¼ cup half and half
  • 1 ½ tsp. Vanilla extract
Instructions
  1. Make sure you butter is softened but not melted, melted butter will ruin the consistency of this icing.
  2. Cream butter until smooth and slightly whipped.
  3. Add powdered sugar a cup at a time, on low until thoroughly incorporated.
  4. Mix in cocoa powder, half vanilla, and half and half.
  5. Continue to beat mixture until fluffy and smooth on a medium-high setting.
  6. Add more powdered sugar for a thicker consistency or more half and half to loosen the icing.

Share your thoughts on this Chocolate Buttercream Icing Recipe.

You might also like my Snow Owl Cookie Decorating Tutorial

3 comments

Easy Pumpkin Cupcakes with Cream Cheese Frosting

by Dana Zeliff on
in Cupcakes, Pumpkin, Recipes

Disclosure: This post may contain an affiliate link.

Easy Pumpkin Cupcakes with Cream Cheese Frosting

Get in the Fall spirit with these Easy Pumpkin Cupcakes.  These would be great for a Fall party at school!

Cupcakes:

1 package (18.25 oz.) spice cake mix
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
3 large eggs
1/3 cup vegetable oil
1/3 cup water
1 cup of mini chocolate chips (optional)

Frosting:

8oz package cream cheese, softened
1/2 cup butter, softened
4 cups confectioners’ sugar
1 teaspoon vanilla extract
2 teaspoons ground Cinnamon
few drops orange food coloring

Cupcakes:

  1. Preheat oven to 350F. Line 24 muffin cups. Set aside. *Check out these cute Fall Leave Bake Cups.
  2. Blend together cake mix, pumpkin, eggs, oil, and water, with electric mixer. Beat on medium speed for about 2 minutes. Stir in chocolate chips if desired.  Pour batter into prepared muffin cups, and bake for about 20 minutes or until a toothpick inserted comes out clean.
  3. Allow cupcakes to cool completely before frosting.

Frosting:

  1. Beat cream cheese and butter until fluffy. Add the confectioners’ sugar, vanilla and cinnamon and beat until smooth. Add a few drops orange food coloring (optional).
  2. I used Wilton’s 1M frosting tip to get the look in the photo above.

If you prefer, you can try this Whipped Cream Cheese Frosting recipe instead

2 comments

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