Snickers Cupcakes

Snickers Cupcakes

Wondering why my newest procrastination post that I promised isn’t up? This is why – I was making Snickers Cupcakes ~ told you I was super good at procrastinating! Jamie @ My Baking Addiction shared these Snickers Cupcakes that I just needed to try out. When I was putting the ingredients together it seemed like there were a lot more wet ingredients than dry, but it sure didn’t take long for the pudding to firm the batter up! The frosting {Read More}

Cosmopolitan Cupcakes

Sweet Cosmopolicake

Sick of Christmas Cookies? I know I am ready for a different type of dessert and I found these Cosmopolitan Cupcakes really interesting. Bakingdom does a great job of sharing the recipe along with vegan and non-alcoholic substitutes.

Tie- Dyed Cupcakes

tiedie

Ingredients: 1 (18.25-ounce) Box Vanilla Cake Mix 1 ¼ cups Water ⅓ cup Canola Oil 1 (1.25-ounce) Bottle Colored Snowflake Sprinkles 1 (1.85-ounce) Bottle Rainbow Sprinkles Decorating gels, assorted colors 1 (12-ounce) container whipped fluffy white frosting Preheat oven to 350 degrees F. Line 2 (12-muffin) tins with cupcake papers; set aside. In a large bowl, mix together cake mix, water, and oil. Use a hand held electric mixer and mix on medium speed for about 1 minute. Scrape sides of bowl and add both bottles of sprinkles. Mix for {Read More}

Cookie Dough Cupcakes with Ganache Frosting

Recipe From: Taste of Home and Becky M Ingredients: ● 1 package (18-1/4 ounces) yellow cake mix ● 1 cup milk ● 3 eggs ● 1/2 cup butter, melted ● 1 tsp. vanilla extract ● 1 tube (16-1/2 ounces) refrigerated chocolate chip cookie dough FROSTING: ● 2 cups (12 ounces) semisweet chocolate chips ● 1 cup heavy whipping cream ● 1/2 cup miniature semisweet chocolate chips Directions: In a large bowl, combine the cake mix, milk, eggs, butter and vanilla; {Read More}

Weight Watcher Pumpkin Cupcake – 2 points

Ingredients:   ●  1 (18 ounce) box spice cake mix  ●  1 cup water  ●  15 oz. canned pumpkin  ●  1 tsp. vanilla extract  ●  1 1/2 tsp. cinnamon Directions:Preheat oven to 350. Line 24 cupcake pans. Mix all ingredients in bowl and pour into the liners. Bake for 25 minutes. Cool on coolings rack. They are very moist cupcakes. Subscribe to my blog hereTwitter me – I’m KimmiekinkinsJoin my Facebook Fan Page__________________________________________________

Magnolia Bakery Cupcake

Magnolia Bakery Cupcake Ingredients:  ● 1 c. (2 sticks) unsalted butter, softened.   ● 1 1 /2 c. all-purpose flour  ● 2 c. sugar  ● 1 c. whole milk  ● 4 large eggs ; at room temperature  ● 1 tsp. vanilla extract  ● 1 1 /2 c. self-rising flour Preheat oven to 350. Line 2 muffin tins with cupcake papers. In a small bowl, combine flours and set aside. In a large bowl, on medium speed, cream butter until smooth. Add the sugar gradually and beat until fluffy- {Read More}

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream

Double Chocolate Malt Shop Cupcakes with Cherry-Vanilla Buttercream For cupcakes:● 1 1/2 cups all-purpose flour● 1/2 cup unsweetened cocoa powder● 1/3 cup sugar● 1 tsp. baking soda● 1 tsp. baking powder● 1/2 tsp. salt● 2/3 cup whole milk● 2/3 cup malted milk powder (recommended: Carnation brand)● 1/2 tsp. espresso powder● 2/3 cup canola oil● 2 large eggs● 2/3 cup sour cream● 1 tsp. vanilla extract● 1/2 cup miniature chocolate chipsFor buttercream:● 4 1/2 cups confectioners’ sugar● 1 1/2 cups unsalted {Read More}