Butter Pecan Cupcakes

I was on the hunt for butter pecan cupcakes for my husband's birthday because that is one of his favorite ice cream flavors. There are tons of recipes for layered butter pecan cake, but since I wanted to take them into work for his coworkers to enjoy I really thought cupcakes were the way to go. I finally came across this recipe from A Cuppy Cake Life and spent the majority of the day whipping them up. Making cupcakes with a three month old is no easy task but a couple of hours later they were in the hands of hubby and his coworkers being gobbled up. Although this a great cake recipe and the toasted pecans were a tasty touch, I was not a fan of the frosting. I think there was too much powdered sugar and modified the recipe below. Honestly I suggest using a different frosting, perhaps your favorite buttercream! 

Butter Pecan Cupcakes
From A Cuppy Cake Life
Makes about 30 cupcakes

Ingredients
2 1/2 cups chopped pecans
1 1/4 cups butter, softened and divided
2 cups granulated sugar
4 eggs
2 teaspoons vanilla
3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk

Directions
Preheat oven to 350 degrees. Line muffin tins and set aside. In a large skillet melt 1/4 cup of the butter. Add the chopped pecans and toss to coat. Cook over medium heat stirring frequently until nuts are toasted and fragrant, about 10-15 minutes. Do not over cook. Remove from the heat and allow to cool.

In a medium bowl sift together flour, baking powder, and salt. Set aside.

In a large mixing bowl cream the sugar and remaining cup of butter until light and fluffy. Add the eggs one at a time and mix throughly after each addition. Beat in vanilla. Add the dry mixture in thirds alternating with the milk. Mix well after each addition. Stir in 1 cup of the toasted pecans. The remainder will be used to top the cupcakes.

Spoon 1/4 cup of batter into each liner. Bake for 13-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in pans for 3 minutes before removing to a write rack to cool completely.

For the Frosting
1 cup butter, softened
8 cups powdered sugar
5 ounces evaporated milk
2 teaspoons vanilla

Cream together the butter, vanilla, and 3 cups of the powdered sugar. Once well incorporated add the evaporated milk alternating with a cup of sugar at a time until all ingredients have been added. Beat on high for 5 minutes until light and fluffy. Spread on cupcakes and top with remaining toasted pecans.

Oreo Cupcakes

I made these incredible Oreo Cupcakes from Beantown Baker for my good friend Cheryl's birthday yesterday. Although the cupcakes required much more time and work than your average cupcake, they were so worth it!

 Everyone seemed to really like them, especially the birthday girl! My favorite part was the Oreo on the bottom of the cupcake but the chunks of Oreo in the cupcake and the cream cheese frosting topped with more Oreos were also so yummy! 

After pulling these impressive babies off I am definitely feeling more confident of my baking skills. Make them the next time you need cupcakes, they are impressive and delicious! They will definitely be the star of any party!

Oreo Cupcakes
From Beantown Baker
Printable Version


Ingredients
1 sick unsalted butter, at room temperature
1 cup milk
2 teaspoons vanilla extract (I used my homemade vanilla extract)
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 2/3 cup sugar
3 large egg whites, at room temperature
1 package Oreo Cookies (45 cookies)


Directions


Preheat oven to 350 degrees. Insert cupcake liners into cupcake pan. Twist apart 24 Oreos, being careful not to break them. Place the side of the cookie with the filling on it in the bottom of each paper liner, filling side up. 

Crush the remaining sides of the Oreos and set aside. Take twelve more Oreos and cut them in half. Save them to place on top of the cupcakes. 

Cut the remaining Oreos and cut into quarters with a sharp knife. In a large bowl cream the butter until fluffy, about 3-5 minutes. Add the milk and vanilla and mix to combine. In a separate bowl mix together the flour, baking soda, and salt. Add the dry ingredients to butter mixture. Mix until integrated. Stir in sugar. With an electric mixer on low speed, beat for 30 seconds. Turn the mixer up to medium speed and beat for 2 minutes. Add the egg whites. Beat for 2 more minutes. Stir in the quartered cookies. 

Fill the cupcake liners three-quarters full. Bake for about 20 minutes or until a toothpick inserted in the center of cupcakes comes out clean. Cool cupcakes in the pan. 

Frosting
8 oz cream cheese at room temp
1 stick butter at room temp
1 tablespoon vanilla extract
3 cups powdered sugar

Cream butter and cream cheese until fluffy. Add vanilla extract. Slowly add powdered sugar until desired consistency is reached. Once the cupcakes have cooled completely, frost with cream cheese frosting.
 Sprinkle with crushed Oreos and place one half of an Oreo on the top of each cupcake. 

Store in an airtight container until ready to serve. Eat within one day!

Strawberry Cream Cheese Cupcakes

I decided to make strawberry cream cheese cupcakes in order to use up a pint and a half of strawberries and a box of yellow cake mix. I looked and looked for strawberry cream cheese cupcakes that incorporated yellow cake mix, and found one here that gave me the idea to insert a little piece of cream cheese in the middle of each cupcake. 

I topped each cupcake with a homemade strawberry sauce. It created a beautiful marble color.

You'll notice I did not use cupcake liners because I never buy them or have them on hand. Instead I borrowed the idea of "making" cupcake liners from parchment paper from Carly's Kitchen. I thought it turned out pretty cute, how about you?? I also made strawberry cream cheese frosting to top the cupcakes. The frosting would be excellent if you need a dip for fresh fruit or even graham crackers or vanilla wafters. These cupcakes were super moist and soft. I took them up to my hubby at work and he said everyone talked about how moist and creamy they were. Strawberry season is just around the corner, so give these cupcakes a try!

Strawberry Cream Cheese Cupcakes

Printable Version

Makes 24 cupcakes

Ingredients

For the cupcakes

1 box yellow cake mix
1/2 cup water
1/2 cup vegetable oil

2 eggs

1 tablespoon vanilla (I used my homemade vanilla extract)

1 cup plain yogurt

4 ounces cream cheese, cut into 24 small pieces

For the strawberry sauce

1 pint strawberries

1/2 cup sugar

1 tablespoon vanilla

For the strawberry cream cheese frosting

1/2 cup fresh strawberries, mashed

8 ounces cream cheese, softened

1/4 cup butter

1 1/2 cups powdered sugar

Directions

Preheat oven to 350 degrees. Combine cake mix, eggs, water, oil, vanilla and yogurt and mix until smooth with stand mixer or electric hand mixer. Pour into lined muffin tins. 

Make strawberry sauce by slicing strawberries into very small chunks. Place in saucepan with the 1/2 cup sugar and vanilla and cook over medium high heat. Stir frequently and allow to cool slightly.

Place the cream cheese pieces into the center of each cupcake and ladle 1 tablespoon of strawberry sauce on top. 

Bake in the oven for 25 minutes, or until cupcakes are golden brown.

Allow to cool on a wire rack for at least 30 minutes.

For the strawberry cream cheese frosting combine strawberries, butter, and cream cheese in a small bowl and cream with electric mixer. Add in powdered sugar slowly, mixing to combine until smooth.

Frost cupcakes when cool.