Pumpkin Pecan Cupcakes with Cinnamon Cream Cheese Frosting is a delicious and festive combination of all your favorite Fall flavors.

I received product samples from sponsor companies to aid in the creation of the #FallFlavors recipes. All opinions are mine alone.

Pumpkin puree, spice cake and chopped pecans blend perfectly for a moist and flavorful base. Cinnamon and vanilla cream cheese frosting is piped on top and decorated with either chopped pecans or a fun and festive sprinkle mix.

Pumpkin Pecan Cupcakes:

These cupcakes are one of my go-to Fall creations. While I love making cakes and cupcakes from scratch, there is no shame in doctoring up a box mix, in my opinion. I love being able to bake and create cupcakes in a couple hours, and this recipe makes it easy. I used almost the exact same recipe in my Pumpkin Pecan Pie Layer Cake last year. It turned out so good, that I had to make it in cupcake form this year!

The cupcake has both butter and oil, and has a nice tender crumb. I love the crunch of pecans from Millican Pecan. They not only provide a great flavor in the cupcake, but also as a garnish on top. I always have a supply of pecans year-round for baking. They can last approximately 6 months in the refrigerator or 1 year in the freezer when sealed properly.

Cinnamon Cream Cheese Frosting:

I could eat enjoyed this Cinnamon Cream Cheese Frosting with a spoon. Let’s be honest, I am definitely one of those people who can grab a small spoonful of frosting and be happy with that. I don’t need gobs of it. This frosting is the perfect pairing for the cupcakes. It has just the right amount of spice, but feel free to add up to a teaspoon more if you want. It is smooth and sweet and tangy and creamy. I love piping it too. The French star piping tip is quickly becoming a favorite tip to use.

I chose to have a variety of toppings for the decoration. I left a third of the cupcakes plain, because the French tip makes such a beautiful design. Another third was decorated with chopped pecans, to tie into the cupcake flavor. The last were decorated with a fun Autumn sprinkle mix from my favorite sprinkle company. You can also frost these with an offset spatula and dip them in pecans or sprinkles to cover the top.

Tools, Tips, and Tricks for Pumpkin Pecan Cupcakes:

• Cookie scoops or dishers make portioning out the cupcakes easier and more even
• French star piping tip adds a fun and whimsical design.
• Disposable piping bags are my favorite for an easy cleanup.
• All ovens are different, so be sure to watch the cupcakes so they don’t overcook.

Print

Easy Pumpkin Pecan Cupcakes

Prep Time 15 minutes minutes

Cook Time 17 minutes minutes

Servings 24

Ingredients

Pumpkin Pecan Cupcakes

• 1 box 15.25 oz spice cake mix
• 3 large eggs
• 1/2 cup unsalted butter, softened
• 1/2 cup pumpkin puree, not pumpkin pie filling
• 1/2 cup water
• 1/4 cup vegetable oil
• 1/2 cup Millican Chopped Pecans

Cinnamon Cream Cheese Frosting

• 1 cup unsalted butter, softened
• 8 ounces cream cheese, softened
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 5 cups powdered sugar
• chopped pecans or sprinkles to garnish

Instructions

Pumpkin Pecan Cupcakes

• Heat oven to 325F for dark/coated cupcake tins. Prepare cupcake tins with greaseproof liners. Set aside.
• In stand mixer, add spice cake mix, eggs and butter and mix to combine on low speed. While on low, add in pumpkin, water and oil. MIx on low, then slightly increase speed to medium for 1 minute. Stir in pecans. Divide batter between cupcake tins.
• Bake for 17-19 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pans for 10-15 minutes then turn out on wire rack to cool completely.

Cinnamon Cream Cheese Frosting

• In a stand mixer, beat butter and cream cheese together until light and fluffy. Add in 2 cups powdered sugar and mix slowly to combine. Add in vanilla and cinnamon and 2 more cups powdered sugar. Mix to combine. Scrape down sides of bowl to make sure everything is incorporated. Add last cup of powdered sugar, mix, then scrape down sides of bowl. Beat on medium for 2-3 minutes until light and fluffy.
• Prepare piping bag with French start piping tip and pipe on frosting. Alternatively, use an offset spatula for more rustic looking frosting. Garnish with chopped pecans or sprinkles. Refrigerate if not eating immediately. Before serving, let sit at room temperature for a few minutes so frosting is not solid and cupcake is not cold.

Welcome to Flavors of Fall where we celebrate all things associated with fall like squash, apples, pecans, sweaters, football; you get the idea!  Ellen from Family Around the Table and Christie from A Kitchen Hoor’s Adventures have gathered 24 bloggers who have over 100 recipes they’re sharing this week in celebration of cool weather and sweatshirts.  We hope you find many must make recipes so get your pinning, tweeting, and sharing fingers ready!

Here’s what we made for Saturday:

Beverages
Pumpkin Spice Margarita by Family Around the Table
Breakfast
Sweet Potato Cinnamon Buns by Love and Confections
Savory
Acorn Squash and Fig Salad by The Redhead Baker
Maple Cinnamon Butternut Squash & Spinach Salad by Simple and Savory
Sweet Potato Casserole with Pecan Streusel by A Day in the Life on the Farm
Sweet Potato Fries with Bourbon Pecan Pie Barbeque Dipping Sauce by Culinary Adventures with Camilla
White Castle Stuffing by Palatable Pastime
Wild Rice Salad with Honey Mustard Dressing by Red Cottage Chronicles

Dessert
Autumn Spice Mocha Cake by Daily Dish Recipes
Butter Pecan Macaron by A Kitchen Hoor’s Adventures
Easy Pecan Tarts by Everyday Eileen
Maple Coffee Brownies by Daily Dish Recipes
Sweet Potato Dutch Baby by Jolene’s Recipe Journal

Make sure you like Fall Flavors on Facebook and follow the Fall Flavors on Pinterest, too!

a Rafflecopter giveaway

Prize 1 – Door County Coffee and Tea Company

Founded in 1993 in Door County, WI, Door County Coffee and Tea Company is a small family owned business. Roasting a variety of flavors for 26 years, one winner will receive three full pot bags of all of their fall flavors. 21 bags in all! Their mission through the years has been to produce high quality, best-tasting coffee using only Specialty Class 1 Arabica coffee beans. Combine that with superior roasting technology and you get a wonderfully even and perfect roast every time and that means the perfect pot of coffee. A $40 value.

Prize 2 – Millican Pecan Tower of Treats Gift Tins

Originally founded as the West Texas Pecan Nursery in the late 1800’s, Millican Pecan is now in 5th generation ownership. Located in San Saba, TX, the family continues the tradition of pecan farming while also branching the business into the online world. The family also enjoys educating people about pecans. One winner will receive The Tower of Treats Gift Tins. The tower includes 3 decorative gift tins stacked on top of each other. The bottom tin includes our 2 lb. Chocolate Pecan Sampler, the middle tin is our Flavored Pecan Sampler and the top tin is a 8 oz. tin of Milk Chocolate Caramillicans (similar to Turtles). An $80 value.

Disclaimer:

Two (2) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Bloggers are not responsible for prize fulfillment. Winners have 24 hours to respond once notified by email, or they forfeit the prize and an alternate winner will be chosen. The #FallFlavors bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members living in the household cannot enter or win the giveaway.

Entries will be verified. No purchase necessary. Void where prohibited by law. Open to US Residents only. Must be 18 years of age or older to enter the giveaway. This promotion is in no way sponsored, endorsed, administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #FallFlavors posts or entry. Thank you to our sponsors Millican Pecan and Door County Coffee and Tea for providing prizes.

The post Easy Pumpkin Pecan Cupcakes appeared first on Love and Confections.

St. Patrick’s Day Irish Cream Chocolate Cupcakes are decadent chocolate cupcakes infused with Irish Cream Liqueur, then decorated with a trendy buttercream piping technique in various shades of white and green. Top with a fun sprinkle mix that will shamrock your St.Patrick’s Day.

This recipe was created for and sponsored by Dixie Crystals. All opinions are my own.

Saint Patrick’s Day is such a fun holiday to celebrate. Everyone wears green and eats and drinks all things green. I decided to create a moist chocolate cupcake with Irish Cream Liqueur, and fun buttercream decorations.

I love making sweet treats for Saint Patrick’s Day. My Shamrock Fudge is always a hit, Rainbow No-Bake Cheesecake Parfaits always win the kids over, and my Chocolate Irish Cream Cheesecake Cookie Cups are the perfect indulgent bite for adults! Saint Patrick’s Day is always a celebration in our house, especially because Mr. L&C’s birthday is so close to it.

Frosting doesn’t always have to be piped the same way for every cupcake. I like mixing it up, and this technique can be used with so many different color combinations! Inspiration is everywhere these days, and I love trying out new techniques and tricks I find through Instagram. (P.S. if you’re not following me on Instagram, you should).

I will definitely be using this piping technique again for all the holidays this year. Cupcakes are the perfect treat and can become a showstopper at any event or holiday. Details and quality definitely matter, and choosing a fun sprinkle mix tops off this delectable Irish Cream Chocolate Cupcake!

Tips and tools for the best buttercream:

• A stand mixer is my favorite for mixing buttercream – you can find my favorite kitchen appliances in my Amazon Store.
• Disposable piping bags – they are see-through, which is great when using multiple colors, and the most sanitary option.
• Small silicone spatula or straight icing spatula
• Gel food colors – with a variety of colors, gel is the best for buttercream and royal icing.
• Piping tips – I have a large variety of piping tips and use them on cakes, cookies, and more.

Visit Dixie Crystals for the full recipe:
ST. PATRICK’S DAY IRISH CREAM CHOCOLATE CUPCAKES

The post St. Patrick’s Day Irish Cream Chocolate Cupcakes appeared first on Love and Confections.

The gingerbread cupcake recipe is so easy to make and this version makes a smaller amount than a normal batch. I used strong, warm coffee as one of the wet ingredients – just be sure it isn’t too hot that it starts cooking the batter.

Coffee buttercream is one of my new favorite experiments. I love the flavor that LorAnn Coffee Emulsion gave to the frosting. I used a lot more frosting than usual on the cupcakes, but only because it photographs better. You can definitely decrease the amount of frosting on each by piping a simple rosette – like on my Christmas Rosette Sugar Cookies.

The sprinkles are out of this world!! I used the “Reindeer Food” sprinkles from Sweets & Treats. It was the perfect color scheme for my cupcakes and I adore the miniature gingerbread quins.

When I envisioned this cupcake, it needed a topper that would wow – something out of the ordinary. After realizing I needed a mini gingerbread cut-out cookie, or gingerbaby as I was calling it all day, I turned to none other that one of the cookie queens herself, Sweet Sugarbelle. Her gingerbread recipe is phenominal and will be in my Christmas cookie rotation every year!

Here are some items used in today’s recipe:

Gingerbread Latte Cupcakes with Coffee Buttercream

By Love and Confections

Ingredients

• 1/2 cup Cabot unsalted butter, softened
• 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
• 1/4 cup Dixie Crystals Light Brown Sugar, firmly packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon LorAnn Oils Coffee Emulsion
• 1/2 cup unsulfured molasses
• 1/2 cup strong coffee, warm
• 2 1/4 cup all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 – 1 teaspoon ground ginger,
• 1/4 teaspoon freshly ground nutmeg
• 1/4 teaspoon ground cloves

Coffee Buttercream

• 1/2 cup Cabot unsalted butter, softened
• 1/4 cup vegetable shortening
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 – 1 1/2 teaspoons LorAnn Coffee Flavor
• 2-3 cups Dixie Crystals Confectioners Powdered Sugar
• 1-2 tablespoons heavy cream or milk
• Sweets & Treats Sprinkles
• Mini gingerbread cut-out cookies

 

Instructions

1. Heat oven to 350F. Line tin with cupcake baking papers and set aside.
2. In the bowl of your stand mixer, combine butter and sugars, and cream 2-3 minutes until light and fluffy. Scrape down the sides and add in egg, vanilla and coffee flavoring. Mix to combine. Slowly add brewed coffee while mixer is on low. Scrape down sides of bowl as necessary.
3. In medium bowl, sift together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and cloves. Using a small measuring scoop, add dry ingredients in while mixer is on low. Scrape down sides and mix gently with spatula if needed.
4. Using a scoop or disher, divide batter between 14 cupcake liners, roughly 2/3 full in each. Bake 16-20 minutes, or until a cake tester inserted into the middle comes out clean.
5. Cool in tins for 5-10 minutes, then place on wire rack to cool completely.
6. Coffee Buttercream Instructions: In large bowl with hand blender, or bowl of mixer with whisk attachment, mix butter and shortening together until completely combined. Add in salt, vanilla, and coffee flavoring and mix on low until combined. Scrape down sides of bowl. Once incorporated, whip on medium low and add in heavy cream, starting with 1 tablespoon and adding more after incorporating powdered sugar. Scrape down sides of bowl as necessary. Add in powdered sugar, 1 cup at a time. Once combined, whip on medium to medium-high until light and fluffy, 3-5 minutes. If you live in a humid climate, or frosting does not hold shape, add sifted powdered sugar, a tablespoon at a time, until you reach desired piping consistency. If necessary, add additional heavy cream for looser piping consistency. Place frosting into a large piping bag fitted with a 1M piping tip. Pipe frosting onto cupcakes. Top with sprinkles and mini gingerbread cut-out cookie.
7. Refrigerate if not using immediately.

Yield: 14 cupcakes

 

 

#ChristmasSweetsWeek recipes:

Beverages:

Puerto Rican Coquito from A Kitchen Hoor’s Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise

Breakfast:

Chocolate Hazelnut Doughnuts from Kate’s Recipe Box
Cranberry Eggnog Quickbread from Jonesin’ For Taste
Cranberry Orange Bread from Juggling Act Mama
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen

Candies:

Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla

Desserts:

Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen’s Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peanut Butter Chocolate Chip Scones from Rants From My Crazy Kitchen
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D’s Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?

 

a Rafflecopter giveaway

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

The post Gingerbread Latte Cupcakes with Coffee Buttercream #ChristmasSweetsWeek appeared first on Love and Confections.

This recipe is sponsored by Florida Dairy Farmers. All opinions are my own.

Pumpkin pie is a must around the holidays, but I can only have so much pie, These Chocolate Chip Pumpkin Cupcakes are my answer to pie overload. Two delicious frostings – one pumpkin and one chocolate – top a moist pumpkin cupcake that is dotted with mini chocolate chips. These cupcakes will be the hit of your dessert table!

Individual desserts, like parfait in a jar, are perfect for holiday gatherings. Cupcakes top that list because they are easy to make and always look cute on the dessert buffet! These beauties are extra special because of the double frosting.

I had to make these delicious cupcakes over-the-top, and a showstopper for my Thanksgiving feast, and the two layers of frostings definitely did not disappoint. Chocolate and pumpkin are such a fantastic combination together.

I even used chocolate chips in the cupcake recipe to bump up that yummy chocolate flavor. These pumpkin cupcakes are delicious! They are so good, I had to keep my family from eating them all before I could take pictures. We had some even without the frosting on top and I am definitely going to make chocolate chip pumpkin cupcakes throughout Fall next year!

Chocolate Chip Pumpkin Cupcakes with Chocolate and Pumpkin Frostings

By Love and Confections

Ingredients

• 3/4 cup granulated sugar
• 3/4 cup light brown sugar, packed
• 3 eggs, room temperature
• 1/2 cup vegetable oil
• 1/4 cup milk
• 1 1/2 teaspoons vanilla extract
• 1 cup pumpkin puree, not pumpkin pie filling
• 2 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• 1/2 cup mini semi-sweet chocolate chips

Chocolate Frosting

• 3/4 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 tablespoons milk or heavy cream
• Mini semi-sweet chocolate chips, optional

Pumpkin Frosting

• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable shortening
• 1/4 teaspoon salt
• 1/3 cup pumpkin puree, not pumpkin pie filling
• 1 teaspoon pumpkin pie spice
• 4-5 cups powdered sugar
• 1/2-1 tablespoon milk or heavy cream

Instructions

1. Heat oven to 350F. Place wrappers in cupcake tins and set aside.
2. In a large bowl, or bowl of stand mixer with paddle attachment, mix together sugar, brown sugar and eggs on medium to medium-high speed until light and fluffy. Add in oil, milk, vanilla extract and pumpkin puree. Mix on low until combined.
3. In a medium bowl, sift or whisk together flour, baking powder, salt, pumpkin pie spice and cinnamon. Gradually add into wet mixture while on low, scraping down the sides of the bowl as necessary. Fold in mini chocolate chips.
4. Using a cookie scoop or disher, scoop batter into prepared cupcake tins, 1/2 to 3/4 of the way up the paper liners.
5. Bake for 18-21 minutes, or until a skewer inserted into the center of a cupcake comes out clean. Cool in tins for 10 minutes. Remove cupcakes and let cool on wire rack completely.
6. Chocolate Frosting Instructions: In large bowl with hand blender, or bowl of mixer with whisk attachment, mix butter, powdered sugar, cocoa, and salt on low until combined. Scrape down sides of bowl. Once incorporated whip on medium low and add in vanilla extract and milk 1 tablespoon at a time. Scraping down sides of bowl as necessary. Whip on medium to medium-high until light and fluffy, 3-5 minutes. If you live in a humid climate, or frosting does not hold shape, add sifted powdered sugar, a tablespoon at a time, until you reach desired piping consistency. Place frosting into a large piping bag fitted with an open round piping tip. Pipe frosting onto cupcakes as a base for the pumpkin frosting. If desired, garnish chocolate frosting with mini semi-sweet chocolate chips. Can be refrigerated while making pumpkin frosting.
7. Pumpkin Frosting Instructions: In large bowl with hand blender, or bowl of mixer with whisk attachment, mix butter and shortening together until completely combined. Add in salt, pumpkin puree, and pumpkin pie spice and mix on low until combined. Scrape down sides of bowl. Once incorporated whip on medium low and add in vanilla extract and milk, starting with 1/2 tablespoon and adding more after incorporating powdered sugar. Scrape down sides of bowl as necessary. Add in powdered sugar, 1 cup at a time, starting with 4 cups. Once combined, whip on medium to medium-high until light and fluffy, 3-5 minutes. If you live in a humid climate, or frosting does not hold shape, add sifted powdered sugar, a tablespoon at a time, until you reach desired piping consistency. If necessary, add remaining 1/2 tablespoon milk. Place frosting into a large piping bag fitted with a 1M piping tip. Pipe frosting onto cupcakes.
8. Refrigerate if not using immediately.

Yield: 24 cupcakes

Until next time,
LOVE & CONFECTIONS!

The post Chocolate Chip Pumpkin Cupcakes with Pumpkin and Chocolate Frosting appeared first on Love and Confections.

Cupcakes make me happy, and baking cupcakes with Fresh From Florida blueberries is the first thing I make when blueberry season comes. Lemon and blueberry are a match made in Heaven and I knew a blueberry lemon cupcake would be a hit with everyone. The cupcakes turned out fabulous, and I was able to share some with our neighbors too. They raved about them – so glad everyone loves these as much as I do!

The cream cheese frosting is literally the ‘icing on the cake’. There is something really great about the mixture of tart and sweet when it comes to blueberries, lemon and cream cheese. These flavors compliment each other so well.

When I made the cupcakes, I put a few aside and added purple sprinkles for the Little One; because you can never have too many sprinkles, right? The rest got decorated with simple fresh blueberries and a small sprig of mint for color.

I experimented with two different kinds of baking cups. One was a colorful grease-proof liner and the other was my normal white baking cups. While the purple grease-proof looked beautiful, you can’t see the blueberries in the actual cupcake. I mixed them up for the photos, just so you can tell there are blueberries in the cupcake too.

If I’m not shopping for my blueberries at Publix, I am picking them in a Fresh From Florida field. Blueberry season is a much anticipated time of year. My family thoroughly enjoys all the baked goods I make, breakfast recipes, and eating blueberries by the handful.

We even keep a bowl on the counter with washed berries, so anyone can grab some throughout the day. It is a healthy, fresh and delicious snack that the whole family enjoys. Blueberries end up in our shopping basket nearly every week.

I use them in my morning smoothie and also pack some in the Little One’s lunchbox for pre-K. I love blueberries on salads, making jam, and syrup too. Blueberry cocktails are also a favorite, like my Blueberry Sangria! You can use the search bar to find that recipe in the archives.

When making cream cheese frosting, a little trick I learned from culinary school will help. Sometimes the cream cheese gets clumpy when you beat the butter and cream cheese together, and it doesn’t create a nice, smooth frosting. If you beat the butter first, then slowly incorporate the softened cream cheese, it should be a nice, creamy, and lump-free frosting. Also, don’t forget to sift your powdered sugar!

Blueberry Lemon Cupcakes with Cream Cheese Frosting

By Love and Confections

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 eggs, room temperature
• 3 cups all-purpose flour + 2-3 tablespoons
• 1/2 teaspoon salt
• 1 tablespoon baking powder
• 1 cup whole milk, room temperature
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh blueberries

Instructions

1. Heat oven to 350F and line cupcake tins with baking paper.
2. With a stand or electric mixer, beat butter and sugar on medium until light and fluffy. Add in eggs, one at a time, scraping down the sides of the bowl after each addition.
3. In a medium bowl, whisk together 3 cups flour, salt and baking powder and set aside. Combine milk and extracts in a measuring cup and set aside.
4. Alternate the flour and milk mixture, in 5 additions, beginning and ending with the flour.
5. In a small bowl, toss the freshly washed blueberries into 2-3 tablespoons of flour, so the berries are coated. Gently fold them into the batter.
6. Scoop batter into muffin tins, filling about 2/3 in each cup. Bake for 16-18 minutes, or until the top is springy and a cake tester inserted into the center comes out clean. Allow to cool in pan for 10 minutes, then transfer to wire rack to cool completely.

Cream Cheese Frosting

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 8 ounce cream cheese, softened
• 4-5 cups powdered sugar, sifted
• 1 teaspoon butter vanilla flavoring

Instructions

1. Beat butter for 2-3 minutes until light. Add in cream cheese and beat on low until combined. Scrape down the sides of the bowl. With mixer on low, add in powdered sugar, 1/2 cup at a time. Start with 4-4 1/2 cups, depending on humidity in the kitchen. Whip frosting on medium for 3-5 minutes. See if frosting can hold a soft peak – if not, add in remaining powdered sugar and mix again. Refrigerate frosting for 2-3 hours.
2. Prepare piping bag with large open star tip. Pipe frosting onto cupcakes and top with either fresh blueberries or sprinkles!

Yield: 26 cupcakes

Until next time, 
LOVE & CONFECTIONS!

The post Blueberry Lemon Cupcakes with Cream Cheese Frosting #FollowtheFresh appeared first on Love and Confections.

 

Valentine’s Day is one of my favorite holidays. I love celebrating holidays and baking special treats for my loved ones. These Red Hot Cinnamon Chocolate Cupcakes are sure to be a spicy and sweet surprise that will make everyone’s day brighter. 

The perfectly pink frosting gets its color from cinnamon candies. I warmed some milk and let the candies sit in the milk before straining and adding it to the buttercream. I have seen some people try and pulverize these candies in the food processor, but they are pretty tough. Soaking in milk really brings out the cinnamon flavor and you don’t have to worry about grainy candy bits ruining the frosting. I added 1 small drop of gel food coloring just to brighten up the pink.

Until next time,
LOVE & CONFECTIONS!

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

The post Red Hot Cinnamon Chocolate Cupcakes appeared first on Love and Confections.

Are you hosting a New Year’s Eve bash? These are the perfect cupcakes for your countdown to midnight. Vanilla bean cupcakes with white chocolate frosting, gold sprinkles and sparklers are definitely the way to party in style. I love having bite-sized treats for New Year’s Eve because everyone is mingling, eating and drinking at their own pace and finger foods are great for crowds.

You can’t go wrong with a classic vanilla cupcake, but I upped it a notch with my favorite flavoring – vanilla bean paste. I love seeing those little vanilla seeds in baked good and ice creams. The white chocolate frosting is a perfect accompaniment to the cupcake. I didn’t want a colored or chocolate frosting for our New Year’s party and an all white cupcake definitely makes a statement.

It also shows off the beautiful gold sprinkles. I seriously have a sprinkle (and paper straw) addiction. New Year’s Eve is extra special so some extra sparkle or bling is necessary for the occasion. Speaking of extra sparkle, I topped my cupcakes with sparklers. Talk about some serious glow! Please be sure to read package directions, because even cake specific sparklers say they are for outdoor use only.

For table decorations, I am keeping with a simple black and gold theme. Gold, stemless champagne flutes with gold straws are for the bubbly. Cake stands on a black tablecloth show off the yummy cupcakes and create an interesting display with different heights. My friends at Revel created some beautiful laser-cut gold-leaf wooden “cheers” signs for my tablescape. These would also be perfect if you were having a formal dinner for a place setting.

I hope you have a fun, happy, healthy, and prosperous New Year, while enjoying some delicious sweet treats with family and friends!

Until next time,
LOVE & CONFECTIONS!

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. Thank you for supporting the brands that make Love and Confections possible. This post may contain Amazon Affiliate links – if you make a purchase after clicking the link, the price will not be higher, but a portion of the sale will go towards the sustainability of this website. As always, all opinions are my own.

The post Sparkler Vanilla Bean Cupcakes with White Chocolate Frosting appeared first on Love and Confections.

I have an ongoing relationship with Dixie Crystals as a recipe developer and brand ambassador. I receive product, coupons and/or compensation for posts featuring their products. This post may contain Amazon Affiliate links. Thank you for supporting the brands that make Love and Confections possible. As always, all opinions are my own.

The post Black Velvet Cauldron Cupcakes appeared first on Love and Confections.

For the past year and a half, little girls all everywhere have been in love with Frozen. Clothes, toys, dolls, birthday parties, you name it, Frozen is everywhere. I like the movie and thought it was cute, but I am still a classic Disney girl at heart. I recently had an opportunity to help make a little girl’s Frozen-themed birthday party spectacular.

If you are a pastry chef or baker, then you most likely get asked to help make goodies for family and friends – holidays and birthday, being the most popular occasions. So, when one of my friends asked me to make her daughter’s Frozen birthday cake, I got right to work.

You can find anything and everything online nowadays and there are so many ideas for Frozen birthday parties. I combined a few of my favorite and added some of my own flair to come up with this adorable Frozen-themed cake and cupcakes.

There are so many different snowflake ideas out there. Most of them are fondant, gumpaste and white chocolate. I decided to make mine from royal icing because it’s very easy to make and dries hard.

A little sparkling sugar and luster dust made the cake and snowflakes pop. The color was spot on, and I used a little toy the birthday girl owned as a cake topper. I got the idea for rock candy from BuzzFeed. The cake turned out perfect and everyone had a great time at the party, especially the birthday girl!

Royal Icing Snowflakes
Recipe adapted from Wilton
Click here for printable snowflake template

Royal Icing Snowflake Ingredients:
– 1 & 1/2 tablespoons Meringue Powder
– 2 cups sifted Confectioners’ Sugar
– 3 tablespoons warm Water
– Piping Bags
– Piping Tips – size 2 & 3
– Cookie Sheets
– Wax Paper
– Sanding Sugar (optional)
– Luster/Disco Dust (optional)

Royal Icing Snowflake Directions:
1. Place templates onto a flat cookie sheet and tape down. Tape Wax Paper on top of the templates.
2. Make sure the bowl and whip from your stand mixer is completely clean and grease-free. If necessary, wipe down with a paper towel and lemon juice.
3. Place the Meringue Powder, Confectioners’ Sugar and Water in the bowl of your stand mixer and whip on low until incorporated. Raise the speed to medium-low for 7-10 minutes until stiff peaks form.
4. Scoop Royal Icing into a prepared piping bag with tips. Use size 3 for the large snowflakes and size 2 for small snowflakes.
5. Pipe snowflakes onto the wax paper. You can sprinkle Sanding Sugar or Luster Dust onto the snowflakes for a little sparkle. Let them air dry overnight. Gently remove from the wax paper using a small offset spatula or pairing knife. Store in an airtight container until use. Do not store in the refrigerator. Place onto the frosting just before serving.

Until next time
LOVE & CONFECTIONS!

The post Frozen Party and Royal Icing Snowflakes Tutorial appeared first on Love and Confections.

I love going to the movies and we always enjoy our favorite concession stand candy, drinks and popcorn before grabbing a seat for the show. These days, with a toddler, going to the movies doesn’t happen often. I usually have to wait for movies to come on DVD or Blu-ray. I wasn’t able to see Big Hero 6 while it was in theaters and have waited patiently for it to be released at our local Target for our own movie night at home.

I always joke that you can tell who parents of little kids are, by when they go shopping. If you happen to be at Target before 10am on a Saturday morning, you can bet that you will see tons of parents with small children in tow. I always go in with a list and it never fails that I come out with more than planned. It’s so much fun roaming around and picking up random things – especially from the seasonal candy and movie aisles!

Since we stay home to watch our movies, I wanted to create the same movie experience at home, but with a twist. I LOVE cupcakes and always have fun coming up with new flavors and ideas. My favorite concession stand candies are malted milk balls – so what better candy to make into a cupcake!

I have a chocolate cake recipe that I tweaked a bit and added Malted Milk Powder. I baked the cupcakes in wrappers and once they were completely cooled, gathered all my ingredients for the frosting.

The Malted Milk Pudding Frosting is my favorite part of this cupcake. It tastes just like a malted milk ball! Having a proper piping bag and piping tip make decorating the cupcake a breeze. My go-to tips are usually a large round or large star tip – they create a really pretty topping. Make sure you keep your heavy cream cold and in the refrigerator until you need it – heavy cream whips up better when it is extremely cold.

Top the frosting with a malted milk ball and pop them into the refrigerator until you are ready to serve.

Do you stay in or go out to the movies? What is your favorite concession stand treat? I hope you enjoy these cupcakes as much as I did!

Malted Milk Ball Cupcakes
A Love and Confection original recipe
Click here for a printable recipe
Yield 16-18 cupcakes

Malted Milk Ball Cupcake Ingredients:
– 1 cup Granulated Sugar
– 1 cup plus 2 tablespoons All-Purpose Flour
– 1/3 cup Cocoa Powder
– 1/3 cup Malted Milk Powder
– 1 teaspoon Baking Powder
– 3/4 teaspoon Baking Soda
– 1/2 teaspoon Salt
– 1/2 teaspoon Espresso Powder
– 2 Large Eggs
– 2 teaspoons Vanilla Extract
– 1/2 cup Whole Milk
– 2 tablespoons Vegetable Oil
– 1/2 cup Hot Water

Malted Milk Ball Cupcake Directions:
1. Heat oven to 350F. Line 2 cupcake tins with 16-18 wrappers.
2. In the bowl of your stand mixer, add Granulated Sugar, Flour, Cocoa Powder, Malted Milk Powder, Baking Powder, Baking Soda, Salt and Espresso Powder. Using the paddle attachment, mix until combined.
3. Add in the Eggs and Vanilla Extract and mix together. While the mixer is on, slowly add the Milk, Vegetable Oil and Hot Water.
4. Using a scoop or measuring spoon, fill the cupcake wrappers half full. The batter rises quite a bit. Bake for 18-22 minutes, or until the cupcakes spring back when touched or a toothpick inserted into the center comes out clean. Let them cool for 5 minutes in the tin, then place then on a rack to cool completely before frosting.

Malted Milk Pudding Frosting Ingredients:
– 2 & 1/4 cups Heavy Cream – keep cold and in the refrigerator until needed
– 1/2 cup Powdered Sugar
– 1 cup Malted Milk Powder
– 1 3.9 ounce Instant Chocolate Pudding Package
– 1 teaspoon Vanilla Extract
– Malted Milk Balls for decoration

Malted Milk Pudding Frosting Directions:
1. Measure the Heavy Cream and place it in the metal stand mixing bowl. Keep the mixing bowl and metal whip attachment in the refrigerator 20 minutes before making the frosting – cold cream whips up better.
2. Sift the Powdered Sugar, Malted Milk Powder and Instant Chocolate Pudding onto a sheet of wax or parchment paper, to easily pour into the whipped cream.
3. Whip the Heavy Cream, starting out slow and gradually increasing to high speed for 1-2 minutes until whipped and fluffy. Do not over-mix the cream.
4. With the mixer on low, add in the sifted dry ingredients, followed by the Vanilla Extract. Once it is combined, whip on high until smooth and fluffy. If not using the frosting immediately, store in the refrigerator for up to a few hours.
5. Fill a piping bag with the frosting and pipe onto your cupcakes. Place a Malted Milk Ball on each cupcake. Cupcakes are best eaten the day they are made, but can be store in an airtight container in the refrigerator overnight.

Until next time,
LOVE & CONFECTIONS!

The post Malted Milk Ball Cupcakes for #BigHero6MovieNight appeared first on Love and Confections.